Do Now Get out all of your notes and Exit Slips from the past four weeks. Chapter 7: Nutrition for Life Chapter 8: Weight Management.

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Presentation transcript:

Do Now Get out all of your notes and Exit Slips from the past four weeks. Chapter 7: Nutrition for Life Chapter 8: Weight Management

Study Guide Chapter 7: Nutrition For Life Chapter 8: Weight Management

Chapter 7: Nutrition for Life Section 1: Carbohydrates, Fats, and Proteins Section 2: Vitamins, Minerals, and water Section 3: Meeting your Nutritional Needs Section 4: Choosing a Healthful Diet

Chapter 8: Weight Management Section 1: Food and Your Body Weight. Section 2: Maintaining a Healthy Weight Section 3: Eating Disorders Section 4: Preventing Food-Related Illnesses

Chapter 7: Section 1 Carbohydrates, Protein, and Fat What are the 6 classes of nutrients? Define protein and provide 3 examples. Define Carbohydrate and provide 3 examples. Define fat and provide 2 examples.

Chapter 7: Sec 2 Vitamins, Minerals, and Water What is a vitamin and what are the two types? Which food has Vitamin A and how does it help your body? What is a mineral? Provide 3 examples. What percent of your body is made up of water and how many glasses of water should you drink a day?

Chapter 7: Sec 3 Meeting your Nutritional Needs How many calories should a teenage girl and boy consume per day? What is serving size? What are 5 things that can be found on the nutrition facts guide? What is a daily value intake of fat grams in a 2500 calorie diet?

Chapter 7: Sec 4 Choosing a Healthy Diet What traits make something “junk food”? The amount of food (calories) a person should eat depends on…? (4 things) How/what should an athlete eat before activity? Why is it important to stay hydrated when you’re sick?

Chapter 8: Section 1 Food and Your Body Weight What is the difference between appetite and hunger? Define the term obesity. What are 3 reasons why we choose to eat certain foods? What are the 2 reasons why more Americans are overweight?

Chapter 8: Section 2 Maintaining a Healthy Weight Define Heredity. What traits are passed down? What is Body Composition and BMI? What are the 3 keys to Weight Management? What are 3 dangerous weight-loss practices?

Chapter 8: Section 3 Eating Disorders Eating disorders may include the following characteristics. (list 3) Define Body image. What does it mean to have a healthy body image? What are 4 common eating disorders?

Chapter 8: Section 4 Preventing Food-Related Illnesses What are 3 types of Digestive Problems. How are they caused? What is a food allergy? What are the symptoms? Define Food intolerance. Provide 2 examples. What are 4 ways to prevent food-borne illnesses?

Do Now Get a clip board. Study quietly for the next 10 minutes.

Unit Assessment Expectations Chapter 7: Nutrition for Life Chapter 8: Weight Management All you need is a pen or pencil 30 questions worth 40 total points You have approximately 30 minutes to complete the assessment Once you’re done go to achieve 3000 and read the recommended article (worth 4 pts)

Scoring Rubric Raw scorePercentage4 point scaleLetter grade 40100%4A 3895%3.7A 3690%3.4A 3485%3.1B 3280%2.7B 3075%2.3C 2870%2.0C 2765%1.7NP