1. For each of your responses, explain why you gave the answer you did. Switch to QuickTake version of the quiz. Quick Quiz Which of these statements are always true? Which are sometimes true? Which are always false? Foods that are high in calories are unhealthy. You should avoid foods with sugars in them. You should avoid fats in your diet. Vegetarian diets are low in protein. Snacking is bad for you.

2. Section 1 Carbohydrates, Fats, and Proteins Bellringer What does the phrase “You are what you eat” mean to you? After scoring your Rate My Diet does this hold true to your diet? In what ways can you see/make your eating patterns improve? Provide at least 3 examples of each.

3. Section 1 Carbohydrates, Fats, and Proteins Key Ideas Name the six classes of nutrients. Identify the functions and food sources of carbohydrates, proteins, and fats. Describe the need for enough fiber in your diet. Identify one health disorder linked to high levels of saturated fats in the diet. Describe how diet can influence health.

4. Section 1 Carbohydrates, Fats, and Proteins What is Nutrition? Nutrition is the science or study of food and the ways the body uses food. Nutrients are substances in food that provide energy or help form body tissues and are necessary for life and growth.

5. When your body uses the nutrients in foods, a series of chemical reactions occurs inside your cells. As a result, energy is released. Fuel for Your Body Metabolism is the chemical process by which your body breaks down food to release this energy. Metabolism also involves the use of this energy for growth and repair of body tissue.

6. Section 1 Carbohydrates, Fats, and Proteins What is Nutrition? Six Classes of Nutrients 1.Carbohydrates 2.Fats 3.Proteins 4.Vitamins 5.Minerals 6.Water A Balanced Diet To be healthy, you need the right amount of nutrients from each class.

7. Click below to watch the Visual Concept. Visual Concept Section 1 Carbohydrates, Fats, and Proteins Types of Nutrients

8. Section 1 Carbohydrates, Fats, and Proteins What is Nutrition? Carbohydrates are energy-giving nutrients that include sugars, starches, and fiber. Fats are the main form of energy storage in the body. Proteins are made of amino acids, which build and repair structures and regulate processes in the body.

9. Section 1 Carbohydrates, Fats, and Proteins Carbohydrates Carbohydrates are energy-giving nutrients that include sugars, starches, and fiber. Sugars are the simplest form of carbohydrates. Starches are more complex carbohydrates that can be broken down into sugars. Glycogen is a form of carbohydrate your body uses for short-term energy storage. Fiber is a complex carbohydrate that provides little energy and cannot be digested. However, fiber is important to keep your digestive system healthy.

10. Section 1 Carbohydrates, Fats, and Proteins Carbohydrates

11. Section 1 Carbohydrates, Fats, and Proteins Fats Fats are the body’s main form of long-term energy storage. Fats are large molecules made up of fatty acids and glycerol. Fatty acids are long chains of carbon atoms attached to hydrogen atoms. Fats are classified by the types of fatty acids they contain.

12. Section 1 Carbohydrates, Fats, and Proteins Fats Saturated fats contain saturated fatty acids. A fatty acid is saturated when every carbon atom is bonded to as many hydrogen atoms as possible. Saturated fats are usually solid at room temperature. They come from foods such as meat and milk. Eating too many saturated fats can lead to weight gain, high cholesterol levels, and an increased risk of heart disease.

13. Section 1 Carbohydrates, Fats, and Proteins Fats Unsaturated fats contain unsaturated fatty acids. A fatty acid is unsaturated when the carbon atoms are not bonded to as many hydrogen atoms as possible. Saturated fats are usually liquid at room temperature. They come from foods such as oils and fish.

14. Section 1 Carbohydrates, Fats, and Proteins Fats Cholesterol is another type of lipid found in all human and animal tissues. Your body makes cholesterol. You also get cholesterol from foods such as meat, eggs, and dairy products. Cholesterol is necessary for certain essential functions in the body. Too much of certain types of cholesterol in your diet can cause deposits on blood vessel walls, increasing the risk of heart attack.

15. Section 1 Carbohydrates, Fats, and Proteins Proteins Proteins are made of amino acids, which are used in building and repairing structures in the body. Proteins are also needed for hormones, enzymes, and other essential molecules. Essential amino acids are nine amino acids that the body cannot produce on its own. Complete proteins are dietary proteins that contain all the essential amino acids. Incomplete proteins do not contain all the essential amino acids.

18. Proteins are long chains of smaller “links” that are bound together chemically. Amino Acids These smaller substances are known as amino acids.

19. The nine amino acids that the body cannot manufacture are called essential amino acids. Essential Amino Acids Protein from animal sources is complete protein. Complete and Incomplete Proteins It contains all nine essential amino acids. Most protein from plant sources is incomplete protein. It lacks one or more of the essential amino acids.

20. Section 2 Vitamins, Minerals, and Water Key Ideas Describe the function and food sources of seven vitamins. Describe the function and food sources of seven minerals. Identify the importance of drinking enough water every day. Name two ways to increase your calcium intake.

21. Section 2 Vitamins, Minerals, and Water Vitamins Vitamins are carbon-containing nutrients that are needed in small amounts to maintain health and allow growth. Fat-soluble vitamins dissolve in fat. As a result, they can be stored in fat tissue and remain in the body for a long time. Water-soluble vitamins dissolve in water. They are not stored in the body very well.

22. Section 2 Vitamins, Minerals, and Water

24. Minerals Minerals are chemical elements that are essential in small amounts to maintain good health. Nutrient deficiency is the state of not having enough of a nutrient to maintain good health. Most of us eat more sodium than is healthy. Most teens do not eat enough calcium. Calcium is found in green, leafy vegetables and in calcium- fortified foods. Iron-deficiency is a worldwide problem that causes anemia. Red meats are rich in iron.

25. Section 2 Vitamins, Minerals, and Water

26. Water About 60 percent of your body is water. Water is essential for almost every function that keeps you alive. The amount you need daily is affected by your diet, your activity level, and by how hot and humid the weather is. Mild dehydration can interfere with mental and physical performance. Severe dehydration can have very serious consequences, including death.

27. Homeostasis is the process of maintaining a steady state inside your body. Water and Homeostasis When you become overheated, your body excretes perspiration, which cools your body. Thus, water regulates body temperature. Water contains dissolved substances called electrolytes that regulate many processes in your cells.

28. Dehydration is a serious reduction in the body’s water content. Symptoms of dehydration can include weakness, rapid breathing, and a weak heartbeat. Every day, you need at least ten 8-ounce cups of water if you are a female 14 to 18 years old. Males in the same age group need 14 cups of water per day.

29. A sports drink is not necessary if you exercise for 60 minutes or less. Water Versus Sports Drinks If you exercise longer, a sports drink that contains carbohydrates may be beneficial. Sports drinks with electrolytes are not necessary unless you exercise for 5 hours or more.

30. Section 3 Meeting Your Nutritional Needs Bellringer Plan a dinner menu based on your favorite meal. Then use what you now know about nutrition to improve the nutritional value of your meal.

31. Section 3 Meeting Your Nutritional Needs Key Ideas Describe what the Recommended Daily Allowances (RDAs) are. Analyze the nutritional value of a food by using the information on the food label. Identify the purpose of the MyPyramid food guidance system, and identify foods from each of its food groups. Summarize the Dietary Guidelines for Americans. Determine whether your daily diet meets the MyPyramid recommendations.

32. Section 3 Meeting Your Nutritional Needs How Much of Each Nutrient? Recommended Dietary Allowances (RDAs) are the recommended nutrient intakes that will meet the needs of most healthy people. RDAs are guidelines, not exact requirements.

33. Section 3 Meeting Your Nutritional Needs Food Labels: The Nutrition Facts Serving Size Nutrition labels show the size of a single serving. All other values on the label are in reference to this serving size. Calories Nutrition labels list total Calories, the Calories from fat, and the Calories from saturated fat.

34. Section 3 Meeting Your Nutritional Needs Food Labels: The Nutrition Facts Daily Values (DVs) are recommended daily amounts of nutrients. The percentage DV tells the amount of the nutrient in a serving relative to the total recommended daily amount for a 2000-Calorie diet.

35. Section 3 Meeting Your Nutritional Needs Other Terms on Food Labels Food labels list ingredients in order of weight. Food labels also typically list the amount of cholesterol, sugars, sodium, and protein per serving.

36. Section 3 Meeting Your Nutritional Needs MyPyramid: Steps to a Healthier You The MyPyramid food guidance system is a tool that can help you choose what to eat and how much to eat every day. The amount of food from each group that a person needs each day depends on the person's age, sex, and level of physical activity.

44. Section 3 Meeting Your Nutritional Needs

46. You should try to vary your diet at each meal. Using the Food Guidelines Breakfast Don’t skip breakfast. Choose whole-grain cereals, low-fat milk or yogurt, and fruit. Limit pastries, eggs, and bacon. Lunch Focus on whole grains, fruits, and vegetables. Use mustard or ketchup instead of mayonnaise. Try low-fat cheese on pizza. Dinner Trim excess fat from meats. Instead of fried meats or fish, try them grilled. Choose low-fat dressings, and limit butter. Meals

47. Using the Food Guidelines Try satisfying your sweet tooth with fruit instead of cookies. Make a whole-wheat bagel, not a donut, your after-school treat. When you go to the movies, choose unbuttered popcorn. Snacks

48. Follow these tips. Using the Food Guidelines Substitute low-fat milk, water, or fruit juice for shakes and soft drinks. Select the salad bar in place of fries or onion rings. But go easy on dressings, cheese, bacon bits, and croutons. Choose a grilled chicken sandwich instead of a burger. Eating Out

49. Section 3 Meeting Your Nutritional Needs Dietary Guidelines for Americans The Dietary Guidelines for Americans are a set of recommendations designed to improve the diets and health of Americans. These guidelines focus on helping Americans get more nutrients in few Calories, improve the balance between the amount of food that they eat and the amount of exercise that they get, and limit dietary items that may contribute to disease.

50. Section 3 Meeting Your Nutritional Needs Dietary Guidelines for Americans More Nutrients, Fewer Calories The guidelines encourage the consumption of foods that are rich in nutrients but low in Calories. Such foods include fruits, vegetables, whole grains, and low-fat milk products. Balancing Food and Physical Activity Regular exercise balances the energy that you take in from food with the energy that your body uses each day. The guidelines recommend that teens get 60 minutes of exercise every day.

51. Section 3 Meeting Your Nutritional Needs Dietary Guidelines for Americans Limiting Certain Types of Nutrients The guidelines recommend low intakes of saturated fat, trans fat, cholesterol, and added sugars. Salt should be limited, too.

52. Section 4 Choosing a Healthful Diet Bellringer List junk food items that you like to eat. What healthier foods could you substitute for these foods?

53. Section 4 Choosing a Healthful Diet Key Ideas Identify why certain foods are called junk foods. Describe examples of healthful snacks. Compare the dietary needs of infants, children, teenagers, and adults. Describe the special dietary needs of athletes, pregnant women, and people who are ill. Identify reasons why vegetarians need to carefully plan their diet. Identify ways to reduce saturated fat, sugar, and salt in your diet.

54. Section 4 Choosing a Healthful Diet Simple Steps to a More Healthful Diet Nutrient density is a measure of the nutrients in a food compared with the energy the food provides. Food with low nutrient density is sometimes called junk food. Eating junk food occasionally is OK, but you should always aim for variety, balance, and moderation. You can make up for the nutrients missing in junk food by eating healthier foods at other times of the day.

55. Section 4 Choosing a Healthful Diet Simple Steps to a More Healthful Diet Food prepared at home often has less fat and sodium than food from fast-food restaurants. Eating snacks can be healthy if you choose to snack on healthier foods. If you do eat low-nutrient snacks, make sure to balance them out with healthy meals.

56. Section 4 Choosing a Healthful Diet Nutrition Throughout Life During the teen years, the body grows and changes rapidly. As a general rule, the more active you are, the more Calories and nutrients your body needs to grow and be healthy.

57. Section 4 Choosing a Healthful Diet Nutrition Throughout Life Teens should make sure to meet nutrient needs without exceeding energy needs. Because adults grow less and are less active than teens, they need fewer Calories per day. Adults must still make sure their nutrient needs are met.

58. Section 4 Choosing a Healthful Diet Special Dietary Needs Athletes must drink lots of fluids and avoid dehydration. Athletes need a diet high in carbohydrates for extra energy. Most athletes do not need extra protein in their diets.

59. Section 4 Choosing a Healthful Diet Special Dietary Needs Athletes do not need dietary supplements to improve performance. In fact, these supplements can be dangerous. If you take a dietary supplement, do not exceed the Tolerable Upper Intake Limit for any nutrient.

60. Section 4 Choosing a Healthful Diet Choosing a Vegetarian Diet A vegetarian diet is one in which few or no animal products are eaten. Vegans are vegetarians that eat no animal products in any form. Most vegetarians get all the proteins they need from the small amounts of animal products they eat. Vegans must eat from a variety of plant sources to get all the essential amino acids and other important nutrients.

61. Nutritionists recommend that 10 to 35 percent of your calories come from proteins. Daily Protein Intake People who don’t eat meat can combine two or more plant protein sources that, taken together, provide all the essential amino acids. Proteins for Vegetarians

62. Vocabulary nutrientA substance in foods that the body needs to regulate bodily functions, promote growth, repair body tissues, and obtain energy. metabolismThe chemical process by which the body breaks down food to release energy. calorieUnit for the amount of energy released when nutrients are broken down. carbohydrateA nutrient made of carbon, hydrogen, and oxygen and that supplies energy. fiberA way of dealing with an uncomfortable or unbearable feeling or situation.

63. Vocabulary unsaturated fatA fat with at least one unsaturated bond in a place where hydrogen can be added to the molecule. saturated fatA fat that has all the hydrogen the carbon atoms can hold. cholesterolA waxy, fatlike substance that is found only in animal products. fatA nutrient made of carbon, hydrogen, and oxygen; supplies energy, forms cells, maintains body temperature, and protects nerves.

64. Vocabulary proteinA nutrient that contains nitrogen as well as carbon, hydrogen, and oxygen; needed for the growth and repair of body tissues. amino acidSmall units that are bound together chemically to form proteins. trans fatThe type of fat produced when manufacturers add hydrogen to the fat molecules in vegetable oils.