1. What is the difference between appetite and hunger? On a sheet of paper compare and contrast appetite and hunger.

2. Hunger vs. Appetite Hunger – natural physical drive that protects you from starvation – Need Appetite – desire rather than a need to eat – Desire or want

3. Guidelines for Healthy Eating

4. Dietary Guidelines for Americans Set of recommendations for healthy eating and active living – Balance calories and physical activity to manage weight – Reduce fats, sugars and sodium consumption – Adopt a healthy eating pattern Food Guide Pyramid – a guide for making healthy daily food choices

6. My Plate Balancing Calories Enjoy your food, but eat less Avoid oversized portions Foods to Increase Make half your plate fruits and vegetables Make at least half your grains whole grains Switch to fat-free or low-fat (1%) milk Foods to Reduce Sodium, sweets and fats – Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers – Drink water instead of sugary drinks

8. GRAINS 6 ounces Make half your grains whole Aim for at least 3 ounces of whole grain a day Benefits Reduce the risk of heart disease. Help with weight management. Foods rich in fiber help reduce constipation. Products fortified with foliate before and during pregnancy helps prevent birth defects.

9. VEGETABLES 2 ½ cups Vary your veggies Aim for these amounts each week: Dark Green – 3 cups Orange – 2 cups Dry Beans & Peas – 3 cups Starchy – 3 cups Other – 6 ½ cups FRUITS 2 cups Focus on fruits Eat a variety of fruit Go easy on fruit juices

10. Benefits Reduce risk for heart disease, including heart attack and stroke. Protect against certain types of cancers. Foods containing fiber may reduce the risk of heart disease, obesity, and type 2 diabetes. Foods rich in potassium lower blood pressure, reduce the risk of developing kidney stones and help to decrease bone loss. Useful in helping to lower calorie intake.

11. MILK 3 cups Get your calcium-rich foods Go low-fat or fat-free when you choose milk, yogurt or cheese Benefits Linked to improved bone health – May reduce the risk of osteoporosis. – Important during childhood & adolescence, when bone mass is built. Reduced risk of cardiovascular disease and type 2 diabetes, and lowers blood pressure in adults.

12. MEAT & BEANS 5 ½ ounces Go lean with protein Choose low-fat or lean meats and poultry Vary your protein routine- choose more fish, beans, peas, nuts and seeds Benefits Proteins help build bones and muscles. Seafood containing omega-3 fatty acids, EPA and DHA contributes to the prevention of heart disease.

13. My Nutrition Project With a partner, create your own visual representation of the information in the Dietary Guidelines for Americans – Your project should include information on the 5 food groups and the appropriate serving size. – It should be a new and creative design

14. 8th grade SWBAT : Explore the elements necessary for proper nutrition and explain how individuals can make healthy food choices2/4/2014 Warm: 1.List the 6 essential nutrients and a food source for each one. Class Work: Finish your MyPlate – (period 2) Continue with Nutrition & MyPlate

15. Nutrients Nutrients – substances that your body needs to grow, to repair itself and to supply you with energy Classified into 6 groups: Carbohydrates Proteins Fats Vitamins Minerals Water

16. Carbohydrates The starches and sugars present in foods Body’s main source of energy Simple – sugars Complex – starches – Fiber

17. Proteins Nutrients that help build and maintain body cells and tissues Made of long chains of amino acids Used to make enzymes, hormones and antibodies Supply body with energy

18. Fats Lipid – fatty substance that does not dissolve in water Some fat is necessary for good health Types: – Saturated – solid at room temperature – Unsaturated – liquid at room temperature

19. Role of Fats Provide a concentrated form of energy Transport vitamins in blood stream Needed for growth and healthy skin Add flavor and texture to foods Help satisfy hunger longer Consuming excess can result in weight gain and obesity

20. Vitamins Help regulate many vital body processes – Including digestion, absorption and metabolism of other nutrients Two main types: – Water-soluble – Fat-soluble

21. Common Vitamins C – protects against infection A – keeps eyes moist and adjusts to darkness D – bone and tooth development Folic Acid – needed for cell replication and growth

22. Minerals Substances that the body cannot manufacture They are needed for: – Forming healthy bones and teeth – Regulating many vital body processes

23. Common Minerals Calcium – building bones and teeth Iron – important for red blood cell function Phosphorous – gives rigidity to bones, maintains pH balance in blood and essential in cell metabolism Magnesium – aids in bone growth and muscle contraction

24. Which is healthier?

25. Water Vital to every body function Transports nutrients Carries wastes Important to drink at least 8 glasses of water a day

26. Nutrient Table Develop a table that summarizes nutrients and your body needs (pages 368 - 374) Your table should include: Name of each type of nutrient Why your body needs the nutrient What foods the nutrient is found in NutrientHealth BenefitsFood Source

27. NutrientHealth BenefitsFood Source

28. NutrientHealth BenefitsFood Source Carbs Body’s preferred source of energyPotatoes, pastas, bread, legumes, fruits Proteins Build and maintain body cells and tissues, used to make hormones, enzymes and antibodies, supply body with energy Meat, fish, poultry, eggs, milk, cheese, yogurt, nuts, soybean products, beans, Fats Concentrated form of energy, transport vitamins in blood, help satisfy hunger longer Animal fats, tropical oils, vegetable fat Vitamins Regulate body processes including digestion, absorption and metabolism A – carrots C – citrus fruits D – fortified milk K – spinach Minerals Form healthy bones and teeth, regulate many body processes Calcium – dairy products Iron - meat Water Transports nutrients, carries wastes from body, lubricates joints, maintains body temperature Water, milk, juice

29. 8th grade SWBAT : Explore the elements necessary for proper nutrition and explain how individuals can make healthy food choices. Warm: 1.What is the difference between appetite and hunger? 2. Compare and contrast appetite and hunger Class Work: Review 1.Finish the “Your Nutritional Style video 2.Nutrition & MyPlate 2/3/2014