Monday

Warm-up

Welcome to Comprehensive Health Assignments Due: Mon Oct 12, 2015 Today’s Agenda: No School Teacher Workday Objective:

Tuesday

Warm-up

Welcome to Comprehensive Health Assignments Due: Tue Oct 14, 2015 Today’s Agenda: No School Teacher Workday Objective:

Wednesday/ Thursday

Warm-up

Welcome to Comprehensive Health Assignments Due: Wed/Thu Oct 14/15, 2015 Today’s Agenda: 1. Lesson 25 Worksheet Due TODAY Warm-up Unit 5 Pre-test Notes – Food Nutrient Chart Lesson 25 Worksheet Essential Question: How can I make the proper food choices to ensure that I am consuming the necessary nutrients for optimal health? Objective: I will list and identify the functions of the 6 nutrients categories found in foods I will list examples of foods that are good a source of each nutrient group

Unit 5 pre-test

Graph pre-test score Learning Activity A. Pre-test 4 = 10 3 = 8-9 2 = 6-7 1 = 5 0 = 4 or less

Add Unit 5 Tracking Sheet to Binder Pass out Unit 5 Notes packet

Proteins A nutrient that is needed for growth, and to build and repair body tissues. Regulate body processes and supply energy Form every cell in your body Make up more than 50% of your total body weight Skin, hair, and nails are mostly proteins Help your body maintain strength and resist infection 1 gram of protein = 4 calories Excess protein is burned as energy or stored as fat

Proteins

1. Explain the difference between a complete and incomplete protein. Proteins Choosing Healthful Foods Worksheet (pg 15) 1. Explain the difference between a complete and incomplete protein.

Proteins Complete protein – contains ALL of the essential amino acids. Essential amino acids are the 9 amino acids that your body does NOT produce and must come from the foods you eat Comes from animal products and soybeans

Proteins Incomplete Proteins – A protein that does NOT contain all 9 essential amino acids. Comes from plant sources Grains Legumes (beans, peas, lentils) Nuts and seeds

A nutrient that is the main source of energy for the body. Carbohydrates A nutrient that is the main source of energy for the body. Includes sugars, starches, and fiber 1 gram of carbohydrate = 4 calories Excess carbohydrates are stored as fat

Carbohydrates

Carbohydrates 2. For what does the body use carbohydrates? Choosing Healthful Foods Worksheet (pg 15) 2. For what does the body use carbohydrates? 3. Why is it important to get enough fiber in your diet?

Carbohydrates Simple carbohydrates – Sugars that enter the bloodstream rapidly and provide quick energy. Provides few vitamins and minerals Examples: table sugar, honey, corn syrup, molasses, agave nectar

Carbohydrates Complex carbohydrates – Starches and fiber that provide long lasting energy Most of the calories (60%) in your diet should come from COMPLEX carbohydrates. Examples: grains, bread, pasta, potatoes, beans

Carbohydrates Complex carbohydrates continued… Fiber – The part of grains and plant foods that cannot be digested. Fiber helps food move through the digestive system. Prevents constipation Makes you feel full Reduces cholesterol level Reduced risk of colon cancer

Fats A Nutrient that provides energy and helps the body store and use vitamins. 1 gram of fat = 9 calories Fats store and transport vitamins Fat tissue surrounds and cushions internal organs Maintains body heat Build brain cells and nerve tissue NO more than 30% of your total caloric intake should come from fats.

Fats

4. What is saturated fat? Fats Choosing Healthful Foods Worksheet (pg 15) 4. What is saturated fat?

Fats Saturated fat – Type of fat found in dairy products, solid vegetable fat, meat and poultry Usually solid at room temperature Contribute to the level of cholesterol in a person’s blood

Fats Unsaturated fat – Type of fat obtained from plant products and fish Usually liquid at room temperature Examples: Fish oil, sunflower oil, olive oil, canola oil

Vitamins A nutrient that helps the body use carbohydrates, proteins, and fats Do NOT provide direct energy Help to unleash potential energy from carbs, proteins, and fats

Vitamins Vitamin C Vitamin K Vitamin A Vitamin B1 Vitamin D

Vitamins Choosing Healthful Foods Worksheet (pg 15) 5. a. Compare (how are they alike) fat-soluble and water-soluble vitamins. 1 sentence 5. b. Contrast (how are they different) fat- soluble and water-soluble vitamins. 1 sentence

Vitamins Fat-soluble vitamins – Vitamins that dissolve in fat and can be stored in the body Vitamins A, D, E, and K

Vitamins Water-soluble vitamins – Vitamins that dissolve in water and cannot be stored in the body in significant amounts. Vitamin C and the B complex vitamins

A nutrient that regulates many chemical reactions in the body Minerals A nutrient that regulates many chemical reactions in the body Minerals are naturally occurring inorganic substances Essential for metabolism and nutrition

Minerals Potassium Zinc Magnesium Iodine Calcium

Minerals Choosing Healthful Foods Worksheet (pg 16) 1. Explain the difference between macro minerals and trace minerals. Give one example of each.

Minerals Macro minerals – minerals that are required in amounts greater than 100mg Examples: calcium, sodium, magnesium, phosphorus, potassium

Minerals Trace minerals – Minerals that are needed in very small amounts. They are just as important to the body as macro minerals, just needed in smaller amounts Examples: iron, zinc, copper, iodine, manganese

Herbal Supplements Choosing Healthful Foods Worksheet (pg 16) 2. Why is it important to do research before taking an herbal supplement?

Herbal Supplements Supplements that contain extracts or ingredients from the roots, berries, seeds, stems, leaves, buds, or flowers of plants Come in many forms (liquid, caplets, powders) Sold at health food stores, grocery stores, gyms, mail-order catalogs, internet and info-mercials)

Herbal Supplements Herbal supplements are classified as food, not as drugs. They do not have to be proven safe or screened by the FDA before they can be sold to the public.

Herbal Supplements Ephedra – stimulant, increased metabolism Caused changes to blood pressure, chest pain, heart attack, stroke, and death Kava – relaxation, relieve stress or anxiety. Caused liver disease such as hepatitis, cirrhosis, and liver failure

A nutrient that is involved with all body processes. Water A nutrient that is involved with all body processes. Basic part of blood Makes up 60% of body mass Carries nutrients to all body cells and waste products from the cells to the kidneys Leaves the body as sweat and urine

Water

Water Dehydration – a condition in which the water level of the body has fallen to an extremely low level Common Signs: fatigue, dizziness, weakness, flushed skin, blurred vision, trouble swallowing, etc.

3. What is dehydration? Water Choosing Healthful Foods Worksheet (pg 16) 3. What is dehydration?

Food Labels Serving size Servings per container Calories listing Calories from fat Percent daily value

Food labels Choosing Healthful Foods Worksheet (pg 16) 4. Explain the RELATIONSHIP between serving size, servings per container, and calories.

Food labels Ingredients listing Check the dates Healthy Fat Free Low fat

Food Labels Lean Light Cholesterol free Fresh

Food labels Choosing Healthful Foods Worksheet (pg 16) 5. What is the difference between a “lean” product and a “light” product?

Food Pyramid - 1992

Food Pyramid - 2005

My Plate - 2011

Protein Go lean on protein!

Make half your grains whole!

Vegetables Vary your veggies!

Fruits Focus on fruits!

Dairy Get your calcium-rich foods!

Activity You can work with ONE partner or your can do the assignment independently Materials needed: 1 My plate sheet Glue stick Scissors Grocery ad Instructions: Find a minimum of different 5 foods that would fit in each section on the My Plate from the grocery ads. Cut them out and glue them to your My Plate page. Make sure your name and your partner’s name is on the back of your paper. Turn in to the class basket when finished.

Friday

Warm-up

Welcome to Comprehensive Health Assignments Due: Fri Oct 16, 2015 Today’s Agenda: Warm-up Read through the Key Recommendations from the Dietary Guidelines for Americans 2010 End of the Week Review and turn in warm-up Essential Question: How can I make the proper food choices to ensure they are consuming the necessary nutrients for optimal health? Objective: I will read and interpret the key recommendations from the from the UDSA Dietary Guidelines 2010

Dietary Guidelines 2010 Get out your notes packets

List 3 NEW things you learned this week in class End of the Week Review List 3 NEW things you learned this week in class Turn into the basket on your way out!