1. Nutrition Unit

2. Bell Ringer Write a half a page red to red on one of the below statements. Save these to be turn in on test day. Worth 10 points. When students move to a new school, they sometimes face problems. How can schools help these students with their problems? Use specific reasons and examples to explain your answer.

3. Reminder 1.Bring paper/pen/pencil and notebook to class 2.Electronics are for instructional use with permission 3.All notes can be found on Harrisonburg’s staff website: http://staff.harrisonburg.k12.va.us/~tbutler/ 4.All HANDWRITTEN notes will be able to be used on the midterm and final exams. 5.If your not taking notes IN CLASS, please wait to the END of class to ask to use the restroom or get a drink

4. Nutrition Day 2 Objectives SOLs: 9.1, 9.1b, 9.1d, 9.1e, 9.1f, 9.1g, 9.1h: 9.2, 9.2a, 9.2c, 9.4, 9.4a, 9.4b Students will be able to list and differentiate between 5 types of vegetables. Students will be able to explain the daily recommendation of vegetables. Students will be able to list the vitamins and nutrient benefits of vegetables. Students will be able to explain the daily recommendation of fruits. Students will be able to list the vitamins and nutrient benefits of fruits. Students will be able to differentiate between oils and fats. Students will define saturated fats and cholesterol.

5. Vegetables Any vegetable or 100% vegetable juice counts as a member of the vegetable group.

6. Vegetables Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Vegetables are organized into 5 subgroups, based on their nutrient content.

7. 1-Dark Green Vegetables

8. 2-Orange Vegetables (carrots)

9. 3-Dry Bean and Peas

10. 4-Starch Vegetables

11. 5-Other Vegetables

12. Daily Recommendation of Vegetables Girls9-13 years old 14-18 years old 2 cups** 2 ½ cups** Boys9-13 years old 14-18 years old 2 ½ cups** 3 cups** The amount of vegetables you need to eat depends on your age, sex, and level of physical activity.

13. Benefits of Vegetables Potassium-help to maintain healthy blood pressure. Fiber- the part of grains and plant foods that cannot be digested. folate (folic acid)- helps the body form red blood cells.

14. Vegetables Vegetables are important sources of many nutrients: including: vitamin A -keeps eyes and skin healthy and helps to protect against infections. vitamin E -helps protect vitamin A and essential fatty acids from cell oxidation. vitamin C- helps heal cuts and wounds and keeps teeth and gums healthy.

15. Fruits Any fruit or 100% fruit juice counts as part of the fruit group.

16. Fruits Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. Examples of Fruit: Apples, Apricots, Bananas, strawberries, blue berries

17. Benefits of Fruit Vitamin A and C which help night vision, help heal cuts, and keep skin healthy. Fruits provide fiber which helps promote regular digestion An antioxidant is a substance that protects cells from being damaged by oxidation.

18. Fruit Group Most fruits are naturally low in fat, sodium, and calories. None have cholesterol.

19. Daily Recommendation of Fruit Girls9-13 years old 14-18 years old 1 ½ cups** Boys9-13 years old 14-18 years old 1 ½ cups** 2 cups** The amount of fruits you need to eat depends on your age, sex, and level of physical activity.

20. Oils and Solid Fats Oils are fats that are liquid at room temperature and Solid fats are fats that are solid at room temperature.

21. Oils Oils come from many different plants and from fish. Some common oils are: –corn oil –olive oil –soybean oil –sunflower oil

22. Oils Some oils are used mainly as flavorings, such as walnut oil and sesame oil. Very little or no nutrients.

23. Solid Fats Solid fats come from many animal foods Some common solid fats are: –butter –beef fat –chicken fat –pork fat (lard) –shortening

24. Oils vs. Solid Fats Solid fats contain more saturated fats than oils which raise “bad” (LDL) cholesterol levels in the blood, which in turn increases the risk for heart disease.

25. Cholesterol Cholesterol is a fat-like substance made by the body and food in certain foods.

26. Daily Recommendation of Oils Girls9-13 years old 14-18 years old 5 teaspoons Boys9-13 years old 14-18 years old 5 teaspoons 6 teaspoons The amount of oils you need to eat depends on your age, sex, and level of physical activity.

27. Class Work Using the Fitness for Life book: –Write the questions and answers –Do lesson review questions on page 232. –Save to be turned in wit bell ringers –Worth 10 points

28. The End!!