2.  Do you like to eat? What do you like to eat? Have any addictions? What is the relationship between food and health?

3.  Nutrition include all body processes relating to food, including digestion, absorption, metabolism, circulation, elimination.  Body uses food for  Energy  Health maintenance  Growth What is wellness? A state of good health with optimal body function

4.  Healthy appearance  Appropriate well developed body  Good attitude  Proper sleep  Normal bowel habits  High energy level  Enthusiasm  Less anxiety  Disease prevention

7.  Carbs—major source of readily usable human energy  Lipids—fats and oils, provide most concentrated form of energy, provide insulation, cushion organs/bones, aid in absorption of vitamins

8. Soft or oily at room temp Solid at room temp

9.  A sterol lipid found in body cells and animal products.  Aids in production of steroid hormones, Vit D, and bile acids  Component of cell membranes  Egg yolk, fatty meats, shellfish, butter, cream cheeses, whole milk, organ meatss  Made in the liver

10.  Good cholesterol is HDL—high density lipoproteins. Good because it transports cholesterol back to the liver and prevents vascular plaque build up in arteries  Bad cholesterol is LDL—low density lipoproteins. Bad because it contributes to plaque buildup in arterial walls (high levels of LDL)

11.  Proteins– basic components of all living cells, essential for building and repairing tissue, regulate body function, provide heat and energy  Made of amino acids—building blocks of life (9 of 22 are essential)  Vitamins—organic compounds essential to life, for metabolism, tissue building and body process regulation

12.  They help protect us against free radicals (products of metabolism that damage tissue, cells, or genes)  Antioxidants deactivate free radicals

13.  Water soluble—dissolve in water, cannot be stored, and need to be replaced daily and are easily destroyed by high heat and light. Use caution when preparing food, as not to destroy them.

14.  Fat soluble—dissolve in fat, remain in the body for longer periods of time, can be stored, not easily destroyed with cooking

15.  Minerals—inorganic elements, in all body tissues, regulate body fluids, assist with bodily functions, growth, tissue building

16.  Water—found in all body tissues, essential for digestion, makes up most of plasma, cytoplasm of cells, helps absorb and circulate nutrients, aids in waste removal  Drink 6-8 glasses a day

17.  Look up on phone  Plug in your data  How many calories should you be eating?

18.  Balance calories to manage weight  Reduce certain foods and food components  Increase certain foods and nutrients  Build healthy eating patterns  Follow all safety measures when preparing or eating certain foods to prevent food borne illness

19.  Discussion:

20.  What is BMI? How is it measured?  Body Mass Index—measures weight in relation to height and correlates this with body fat  Go to NIH website, type in BMI in search bar, enter your data  18.5-24.9 is normal range  25-29.9 overweight  BMI of 30 or greater—obese  *note—these ranges do not take into account muscle mass, body type, etc. There is another way using calipers to measure BMI* Your overall health status needs to be evaluated by a physician before you do anything drastic!!!!!*

21.  What are some weight loss strategies?  What are some barriers?  Do you know how much you have to burn or how many calories to reduce daily to lose weight?