1. FOODS I
Lesson Plans

2. Objective: 4.01 4-26-2017 Understand the six nutrient groups in food.
Opening: Quizlet (Review for Test covering 2.05) Test Code: LA2FA9Q
Homework Due Chapter 33 & 35 (Dairy Products worksheet)
Individual: Complete Kitchen lab sheets
Individual: Key terms in your notebook
Teacher Input: Nutrients PPT
Individual: Handouts & PPT Notes
Student Input: Nutrients Functions and Sources worksheet (4.01 E) You may use chapter’s 5-9 in the book as well as researching the internet.

3. Objective: 4.01 4-27-2017 Understand the six nutrient groups in food.
Opening: “Scavenger Hunt” “ Key Nutrients”
Individual: Key terms in your notebook
Teacher Input: Nutrients PPT
Individual: Handouts & PPT Notes
Student Input: Nutrients Functions and Sources worksheet (4.01 E) You may use chapter’s 5-9 in the book as well as researching the internet.

4. Directions: As a Kitchen Group, you will work together to find the key nutrients hidden in the food that is placed on your countertop. Use the graphic organizer provided to you or you may use regular paper to document the key nutrients in each food.
Wait a minute….Do you know what the key nutrients are in food? Hint: Keep your nutritional facts label.

5. 1. Complete Proteins
A protein that has all essential amino acids
4. Incomplete proteins
When a plant protein lacks one or more essential amino acids
13. Complex
carbohydrates
Starches, such as rice, bread, cereals, pasta, corn or dry beans
15. Simple carbohydrates
High sugar content ingredients, such as, sucrose, honey, molasses, and candy

6. 30. Vitamin
Organic substances needed in small amounts for hormonal growth, maintenance, and cell reproduction and helps other nutrients do their job
31. Mineral
A nutrient that becomes part of the bones, tissues and body fluids
32. Metabolism
Chemical processes taking place in the cells after the body absorbs food
33. Lipids
Another name for “fats”
34. Nutrition
The study of how the body uses food
35. Monosaccharides
Sugars with single unit chemical structure

7. WATER makes up about 55% to 75% of a human body. Functions & Effects
Aids in digestion, cell growth and maintenance.
Lubricates joints and cells
Regulates body temperature
Use by the body
Storage in the body
Effect on the body
Sources/Types
Liquids, such as water, milk, clear soups, coffee,
tea, fruit juices and other beverages
Most foods, especially fruits and vegetables
Metabolism of carbohydrates, fats and proteins

8. Think about It! The BEST source of water is found in: breads.
French fries.
C. Orange
D. Steak

9. CARBOHYDRATES are the body’s main source of energy. Functions
Supplies more energy than any other nutrient
Provides fiber that aids in regularity
Helps digest fats
Spare proteins so they can be used for growth and repair
___Use by the body
Storage in the body
Effect on the body
____Sources/Types
Sugars: Honey, jam, jelly, molasses, sugar
Fiber: Fresh fruits and vegetables, whole grain breads, cereals
Starch: Beans, breads, cereals, corn, pasta, peas, potatoes, rice

10. LIPIDS (FATS)
:are either solid or liquid and will not dissolve in water.
Functions/uses
- Supply energy
- Carry fat-soluble vitamins
- Insulates the body
- Protects organs
- Provide essential fatty acids
- Tenderizes

11. Sources
- Dairy products, meats, lard, coconut, and palm oils
- Fish, nuts, and oils (vegetable, canola, and olive)
Types
- Saturated (LDL-bad)- low-density lipoprotein
- Unsaturated (HDL-good)
- Monounsaturated fatty acid
- Polyunsaturated fatty acid
- Triglycerides-fats in your blood/gives energy to your body/main form of fat. Often called Lipids
- Cholesterol

12. Foods that contain saturated Fat
Examples are:
fatty beef,
lamb,
pork,
poultry with skin,
lard and cream,
butter,
cheese and
other dairy products made from whole or reduced-fat (2 percent) milk. 

13. How does Saturated Fat affect my health?
Work with a partner at your table to give your best response

14. Replacing foods that are high in saturated fat with healthier options can lower blood cholesterol levels and improve lipid profiles

15. What's my daily limit for foods with saturated fats?
AHA Recommendation
The American Heart Association recommends aiming for a dietary pattern that achieves 5% to 6% of calories from saturated fat.
For example, if you need about 2,000 calories a day, no more than 120 of them should come from saturated fats.
That’s about 13 grams of saturated fats a day.

16. PROTEINS are made from chemical building blocks called amino acids
PROTEINS are made from chemical building blocks called amino acids. Help build, repair and maintain body tissue
Functions
Builds and repairs muscles and cell tissues
Helps the body make important substances
Regulates body processes
Supplies some energy
Use by the body
Storage in the body
Effect on the body
Sources
Dairy products, fish, meat, eggs, and poultry
Beans, grains, and nuts
Types
Complete Proteins -Meat, poultry, fish, eggs, milk and other dairy products
Incomplete Proteins- Cereals, grains, peanuts, peanut butter, lentils and legumes

17. VITAMINS help regulate many vital processes and are divided into two main groups.
Functions
Fat-Soluble- vitamins absorbed and transported by fat.
Vitamins A, -helps keep skin clear and smooth/prevent night blindness/promote growth Vitamin E-acts as a antioxidant that protects membranes of cell exposed to high levels of oxygen
Stored in fatty tissues in the body
Vitamin D-help build strong bones and teeth in children
Water-Soluble-dissolves easily in water pass easily in the bloodstream
B-Complex Group –helps wounds heal..helps fight infections, help nervous tissue function and Vitamin C, folic acid (b9)
Are not stored in the body, they dissolve in water and pass thru the urine.
Effect on the body
Sources: Fruits, vegetables, meats, eggs, whole grains, dairy
rickets disease

18. Objective: 4.01 4-28-2017 Understand the six nutrient groups in food.
Teacher Input: Nutrients PPT
Individual: Handouts & PPT Notes Nutrients & Their Functions
Individual: “Nutrient Book Project”.

19. MINERALS are inorganic substances that become part of the bones, tissues, and body fluids. Helps the body work properly
Functions
Calcium: Builds bones and teeth
Iron: Combines with protein to help build hemoglobin
Potassium: Balances body water
Sodium: Helps nerves and muscles
Iodine: Helps the thyroid gland
Use by the body
Storage in the body
Effect on the body

20. Sources
Calcium: Dairy products, salmon, dark vegetables
Iron: Dark green vegetables and organ meats
Potassium: Bananas, potatoes, tomato products
Sodium: Salt, soy sauce, processed foods, cured meats
Iodine: Iodized salt and salt water fish
Types
Calcium
Iron
Potassium
Sodium
Iodine

21. To impact positively on good nutrition and maintain good health one must:
Eat a variety of foods in small amounts
Drink plenty of water
Maintain a daily exercise routine
Avoid large doses of any single nutrient

22. Incredible Machine Powered by FOOD!
Nutrition Basics
Human Body
Incredible Machine Powered by FOOD!

23. What makes up the food we eat?
Carbohydrates
Vitamins
Fats
Minerals
KEY INGREDIENTS
Proteins
Water

24. 1. Carbohydrates Main Source of Energy Forms of Carbohydrates:
Sugars (Simple Carbohydrates)
Starches (Complex Carbohydrates)

25. Simple Carbohydrates
Sugars that are one and two unit structures, which are chemically simple such as: glucose, fructose, sucrose, lactose, galactose, and maltose.
Notice…what do all those words end with?
Words with this ending –ose indicate sugar and can assist you when reading food labels.

26. Complex Carbohydrates
Carbohydrates with complicated structures; ie. starches
Examples are whole wheat flour
Complex carbohydrates should supply about half the calories in your diet; however, the best complex carbohydrates come from legumes, vegetables, breads, pasta and cereals.
Best source for energy before playing sports or other high performance activities

27. Facts about Carbohydrates
Throughout history, people have satisfied their “sweet tooth” with naturally occurring sugars, such as fruit.
Health experts suggest that the majority of your daily carbohydrate allowance be from complex carbohydrates.
Bacteria in the mouth produce acid from carbohydrate foods, especially sticky ones that remain on the teeth. This acid can cause tooth decay. Because of this it is best NOT to eat high sugar foods before beds NOR at several intervals throughout the day. When eating sugary foods, eat a small serving at 1 time.
Facts about Carbohydrates

28. 2. Fats (Lipids) Liquid fats are called oils.
Greasy substances that will NOT dissolve in water.
Liquid fats are called oils.
Provides energy and assists the blood with distributing vitamins to the body
Primary sources: cheese, dressings and salad oils

29. 3 Types of Fats Polyunsaturated Fat May help lower cholesterol levels
Contained in vegetable oils such as: corn oil, soybean oil, safflower oil, and in seafood
Monounsaturated Fat
Sources: olives, olive oil, avocado, nuts, peanut oil, canola oil
Peanuts have Unsaturated fat
Saturated Fat
Contained in fatty meat, poultry skin, candy and cake with coconut & palm oil
When is a vegetable oil not an oil????? When it is “hydrogenated.” This process turns oils into solids. It is used by food companies to give foods a longer shelf life. Examples are shortening (Crisco) and margarine.

30. Fat Facts Excessive amounts of fat intake can lead to obesity.
If you substitute animal sources of protein for plant sources, the ANIMAL sources have MORE FAT.
Trans-fats raise blood cholesterol levels.

31. Complete & Incomplete Proteins LIFE CANNOT EXIST WITHOUT PROTEINS.
Complete Proteins: contain all essential amino acids; ie. animal sources – meat, cheese, chicken
Incomplete Proteins: Sources from plant foods lack at least one essential amino acid; ie. dried beans, lentils, peas, seeds
LIFE CANNOT EXIST WITHOUT PROTEINS.
Contribute to growth and protein and can help your body repair itself.
Sources: animals (such as meat, poultry, fish, dairy), and plant sources (dry beans, peas, nuts, vegetables, & grains)
Consuming excessive amounts of protein will convert the extra protein to fat and stores it in fat tissues

32. Water Soluble Vitamins
Complex substances found in a wide range of food
Support chemical reactions that go on constantly in your body
Fat Soluble Vitamins
Absorbed and transported by fat
Includes Vitamins A, D, E, & K
Excess fat-soluble vitamins are stored in the liver & pass through urine; large amounts in the body can be damaging & may cause diarrhea
Vitamin A – promotes good vision.
Vitamin D – sources are sunshine and fortified milk
Vitamin E – an antioxidant; protect cells from damage esp. in lungs
Vitamin K – helps blood clot
Water Soluble Vitamins
Dissolve in water pass easily into the bloodstream during digestion
Only remain in body for a short time
Are NOT stored in body; excess amounts are removed with waste products

33. Antioxidants – substances that protect body cells and immune system from damage that can be done by harmful chemicals in the air or in food. Cantaloupe and blueberries are two foods HIGH in ANTIOXIDANTS!

34. Make up only 4 – 5 % of your body weight
5. Minerals
Make up only 4 – 5 % of your body weight
Vital for good health
Calcium
Helps regulate blood clotting and nerve activity
ESSENTIAL for strong bones
Good sources: collards, spinach, turnips, fortified cereals
Excess amounts of calcium are stored in bones
Excellent source is dairy products; without dairy products, bones become weak & fragile
Iron
Essential for making hemoglobin – substance in red blood cells that carries oxygen to all body cells
Anemia – caused by insufficient iron in diet; symptoms are weakness, tired, short of breath, pale, cold.
Spinach is high in iron.
Excess iron is stored in liver.
Potassium
Known as an electrolyte mineral
Helps muscles after heavy exercise so they will not cramp

35. 6. Water Water makes up 55 – 75% of human body!
Water is critical for survival. People can live 6 weeks without food but only a few days without water.
Has NO calories.
Besides drinking water, it is also contained in many foods especially fruits and vegetables (like lettuce, celery, cucumbers)
Water helps with food digestion.
Excessive sweating, dry mouth, dark-colored urine, constipation and increased pulse rate are symptoms of dehydration (insufficient intake of water to the body)

36. Individual Activity
“Does High Cholesterol cause heart disease”? Why or why not? give supporting details to your answer. What is considered “good” cholesterol and “bad” cholesterol. What types of food should Americans consume to lower their cholesterol? What are Americans consuming to much of that increases their cholesterol? Write two to three paragraphs explaining your answer. Use Times New Romans font (12pt). Also include references.

37. Nutrients Videos Video 1. http://www.youtube.com/watch?v=BnoHbd-9lGY

38. Nutrition Basics Booklet
Materials:
You will use the PPT 4.01 Nutrition Basics and Foods for Today textbook Ch. 5-9
You will create a Nutrition Basics booklet with the following parameters:
Page 1: Cover – Nutrition Basics (title); related illustration / graphic; name, date, class, period
Page 2: Digestion. Using your notes from the PPT and Foods for Today p. 81 – 84, create a page on digestion – how it works, illustration of digestive process and explanation. You can trace or draw diagrams of digestive system from p There should be either a paragraph explanation or numbered steps detailing the food’s journey through the body. Be sure “Digestion” is clearly labeled as title of page
Page 3: Key Nutrient #1: Carbohydrates. Using your notes from the PPT and Foods for Today p , create a page on carbohydrates. Include: Simple & Complex Carbohydrates plus facts. You can add extra info from textbook for extra points. BE sure to include graphics or hand drawn pictures of examples of both simple & complex carbs.
Page 4: Key Nutrient #2: Fats. Using your notes from PPT and Foods for Today p. 107 – 113, create a page on fats. Include 3 types of fats, descriptions, & graphics or hand drawn pictures of each type.. You can add extra info from textbook for extra points.
Page 5: Key Nutrient #3: Proteins. Using your notes from PPT and Foods for Today p. 103 – 106, create a page on proteins. Include complete and incomplete proteins, descriptions, & graphics or hand drawn pictures of each type.. You can add extra info from textbook for extra points.
Page 6: Key Nutrient #4: Vitamins. Using your notes from PPT and Foods for Today p , create a page on vitamins. Include water soluble & fat soluble, descriptions, & graphics or hand drawn pictures of each type.. You can add extra info from textbook for extra points.
Page 7: Key Nutrient #5: Minerals. Using your notes from PPT and Foods for Today p. 123 – 127, create a page on minerals. Include calcium, potassium and iron, descriptions, & graphics or hand drawn pictures of each type. You can add extra info from textbook for extra points.
Page 8: Key Nutrient #6: Water. Using your notes from PPT and Foods for Today p , create a page on proteins. Include 7 jobs of water (from textbook p. 132), descriptions, & graphics or hand drawn pictures of each type.. You can add extra info from textbook for extra points.

39. Objective: 4.01 Understand the six nutrient groups in food.
Opening: Read Chapter 6: Pages
Define Key Terms and Check your knowledge
Group Project: Finish Poster and Presentation
Teacher Input: Nutrients PPT
Individual: Notes