Table of Contents Standard 12 I WILL..understand the basic principles of an optimal nutritional diet

Table of Contents The mission of the Cane Ridge Academy of Health Management is to provide a solid academic foundation in a nurturing environment that prepares students with the professional skills necessary for post-secondary academics and healthcare related careers.

Table of Contents Lessons 1. Nutrients Go Go 2. Food Groups Go Go

Table of Contents  Nutrition ◦ All of the body’s functions that relate to taking in and using food  Signs of good nutrition:  Shiny Hair  Clear skin  Regular bowel movement  Body weight that is appropriate to height  Well developed body

Table of Contents  Nutrients: growth, repair, & maintain ◦ Chemicals in food that the body needs  Carbohydrates  Lipids  Proteins  Vitamins  Minerals  Water

Table of Contents  Carbohydrates ◦ Body’s main source of energy ◦ Simple carbohydrates are sugars ◦ Complex carbohydrates are starches

Table of Contents  Lipids: 35% of diet ◦ Saturated fats ◦ Trans fats ◦ Unsaturated fats  Cholesterol

Table of Contents  Proteins: 25% of diet ◦ Build, maintain and repair cells ◦ Complete proteins from animal sources ◦ Incomplete proteins from plant sources

Table of Contents  Vitamins: repair & maintain ◦ Fat-soluble vitamins  A  D  E  K ◦ Water-soluble vitamins  C  Bs

Table of Contents  Minerals: maintain, repair, & build

Table of Contents  Water ◦ Essential for life ◦ Carries nutrients and wastes ◦ Helps body function  Drink 6 – 8 glasses daily

Table of Contents  Fiber ◦ Not actually a nutrient ◦ Undigested plant material ◦ Helps digestive system work well – lower cholesterol

Table of Contents  Five food groups: ◦ Grains ◦ Vegetables ◦ Fruits ◦ Milk (dairy) ◦ Meat and Beans (protein)

Table of Contents  Grains ◦ Whole: entire kernel, should be 50% of diet ◦ Refined: milled to improve shelf life, removes fiber, iron, & B vitamins

Table of Contents  Vegetables ◦ Dark green ◦ Orange ◦ Dry beans and peas ◦ Starchy vegetables ◦ Other vegetables

Table of Contents  Fruits ◦ Eat a variety ◦ Solid fruit ◦ Contain:  Carbohydrates  Vitamins  Minerals  Fiber

Table of Contents  Milk ◦ Cheese, yogurt, pudding and ice cream ◦ Choose fat-free or low-fat ◦ Does not include cream or butter

Table of Contents  Meat and Beans ◦ Choose lean or low- fat ◦ Bake, broil or grill

Table of Contents  Oils ◦ Liquid at room temperature ◦ From plants and fish  Solid fats ◦ Solid at room temperature ◦ From animals and some vegetable oils ◦ HIGH in trans fats

Table of Contents Nutritional Plate Exercise 1. Label each recommended category. 2. Include the recommended daily allowance per category 3. DRAW 2 items represented in each category 4. Write your name, date, block on back

Table of Contents  Limit sugar and salt  Sugar is added to ALMOST everything we eat

Table of Contents  MyPlate ◦ gov gov ◦ Reminder to eat healthfully ◦ Eat more nutritious foods and less of foods high in solid fats, added sugar, and sodium

Table of Contents 1. List 2 signs of good nutrition 2. Contrast oils to solid fats 3. List the six nutrients 4. What is the bodies number one source for quick energy? 5. How many glasses of water should you consume per day? 6. Name three alternatives to frying food. 7. List the 5 categories of vegetables 8. I Have ……