1. Nutrients and Health Understanding how to eat right!

2. Pennsylvania Standards O 10.1.9 C. Analyze factors that impact nutritional choices of adolescents. ~ body image ~ advertising ~ dietary guidelines ~ eating disorders ~ peer influence ~ athletic goals O 10.1.6 © Analyze nutritional concepts that impact health. ~ Caloric content of foods ~ nutrient requirements ~ label reading ~ healthful food selection

3. What I will learn today! O Describe the functions and source of nutrients. O Explain the importance of drinking plenty of water. O Describe the benefits and sources of high- fiber foods.

4. Defined Vocabulary O Diet – Total intake of food and beverages consumed. O Kilocalorie – Actually measure of heat energy. Amount of energy required to raise the temperature of one kilogram of water. O Nutrient density – Amount of a given nutrient per calorie. O Proteins – Use is growth and cell replacement. Can be used for energy if no carbohydrates are available.

5. Defined Vocabulary O Carbohydrates – Energy source. Preferred source for the body, mostly the brain. Made of simple and complex. O Fats – Provide a concentrated supply of calories in limited volume. O Vitamins – Organic substance the contribute to the normal functioning of the body. O Minerals – Nonorganic substances that are necessary for normal functioning of the body. O Water – Essential nutrient. 50 to 70 percent of the human body is water.

6. Vitamins – Organic substance the contribute to the normal functioning of the body. Fat and water soluble Vitamins. O Fat-soluble vitamins are A,D,E, and K. These are found in fatty-fish, oils, and nuts. O Water-soluble vitamins are numerous B, and C. These vitamins are found in whole grain, fruits, and vegetables.

7. Minerals – Nonorganic substances that are necessary for normal functioning of the body. Major minerals Trace minerals O Sodium O Potassium O Chloride O Calcium O Phosphorus O Magnesium O Sulfur O Iron O Zinc O Selenium O Iodide O Copper O Fluoride O Chromium O Manganese O Molybdenum

8. Need for Water (H2O) O 50 to 70 percent of the human body ‘s weight is water! O Water contributes to temperature regulations. O Water forms lubricants for the joints. O Water is the basis for saliva and bile. O Water helps eliminate wastes via urine. Most people produce 1 to 2 quarts of urine a day.

9. Why you need food! O The nutrients for proteins, carbohydrates, and fats come from where? O The need is for the human body to do the following: O Proteins – Cell growth and repair O Carbohydrates – Energy for cells and brains O Fiber – Plant substance to help clean the colon/large intesten. O Fats – Stored energy for later use.

10. Vitamins and Minerals Vitamins and Minerals: Source and functions NutrientSourceFunctions Vitamins Acarrots, eggs, liverPromotes healthy skin, vision Vitamin COranges, tomatoes, leafy greensHelps muscle, heart function well Vitamin DFortified milk, oily fish, egg yolkStrong bones, teeth Vitamin KCabbage, spinach, cerealshelps blood clots CalciumMilk, cheese, shellfish, spinachNeeded to build bones and teeth FluorideFluoride water, fishPromotes strong bones and teeth IronRed meat, nuts, dried, fruits Needed for hemoglobin in red blood cells Potassium Oranges, bananas, dry beans, molasses Helps regulate water balance in tissues

11. Fat and water - Soluble O Fat – soluble: vitamins that is dissolve in fat and carried through the blood stream. Body can store fat – soluble vitamin for a long time. O Water-soluble: vitamins that stay in the body for only a short amount of time before being released from the body.

12. Fiber and its source! O Fiber in foods helps push wastes through your intestines. O This action keeps your digestive system working well and health. O Where to find this fiber: Apple skins, potato skins and other fresh fruits and vegetables.

13. W.I.L.T. What I Learned Today O With the information on nutrients and health, Write a lesson that you would teach grades 1 st through 4 th. In the lesson have the following: O Types of Vitamins and Minerals O What foods holds these vitamins and minerals. O How much fiber is important to body. O How much water is important to the body. O Any other information you feel these students need to know.