1. 5.01 Individual Food Choices
Bellringer: Objective 4.02 Test/Code: NU2DE5Z (Chronic Diseases, Eating Disorder and Food Allergies) Individual: “Why do I eat” Worksheet 5.01 B Teacher Input: Individual Food Choices & Influences Student Input: Individual Food Choices Graphic organizer

2. 5.01 C Individual Food Choices and Influences

3. What are some reasons you eat besides being hungry??

4. Family and social ties to bring us together
How do we use food?
Comfort
soothes you. S
Nutrition
to maintain the functions of the body.
sss
Wellness
to affect one’s well being.
Entertainment
Is how we use food for/to…
To entertain us
We all hear or ask the question “What is there to eat around here” When are the times you ask this question?
What are some of your favorite snacks. When do you snack? How much do you spend on snack food in one day? In one week?
Besides selecting snacks, what other decisions about food do you make?
Enjoyment
to satisfy the senses.
Family and social ties to bring us together
Adventure
new experiences. 2
5.01C Individual Food Choices and Influences

5. Individual Influences Include:
For most people, food not only satisfies our hunger, it is a source of pleasure. Some people consider good food one of the delights of living. .
5.01C Individual Food Choices and Influences 3

6. Physiological Influences
Gender/Age
Caloric needs
Nutritional needs
Health
Wellness
Activity levels
Some of the individual influences that affect our food choices are termed physiological influences.
People eat because they are hungry, but what they eat may depend on their age or gender.
It might also be influenced by their health. If someone is not feeling well, often they are not hungry. They may be in poor health because they don’t have proper nourishment, or have some disease that affects their health such as diabetes.
5.01C Individual Food Choices and Influences 4

7. 5.01 Individual Food Choices 5-18-2017
Bellringer: Objective quiz 4.02 (Chronic Diseases, Eating Disorder and Food Allergies) Teacher Input: Individual Food Choices & Influences Student Input: Individual Food Choices Graphic organizer Group: Bazarre foods

8. Psychological influences
Stress
Emotion
Appetite
5.01C Individual Food Choices and Influences 5

9. Personal Beliefs and Tastes
Likes…
Why do you like foods that you choose?
Dislikes…
Why do you dislike the foods you refuse?
5.01C Individual Food Choices and Influences 6

10. Culture and Customs
Racial, religious and social groups that practice similar traditions.
Dietary laws
Muslims and Jews consider pork unclean.
Fish is eaten during Lent.
Traditions that are practiced yearly
Thanksgiving
Easter
Christmas
Culture is the customs and beliefs of a racial, religious or social group.
Today, people often refer to culture in the United States as a “melting pot” because there are so many cultural groups that are here.
5.01C Individual Food Choices and Influences 7

11. Situational Factors Stages of the family life cycle. Family schedules
Peer group- peer pressure
Entertainment
Financial resources
Family budget
Knowledge and skills
Culinary skills
Convenience foods vs. fresh foods
The situation in which your life affects how and what you eat
5.01C Individual Food Choices and Influences 8

12. Situational Factors Adventure Knowledge and skills Trying new foods
Culinary skills
Convenience foods vs. fresh foods

13. Lets Review…. Food Choices include: Nutrition Wellness Enjoyment
Family and social ties
Comfort
Entertainment
Adventure
5.01C Individual Food Choices and Influences 9

14. Food influences affect food selection through:
Physiological factors
Psychological factors
Cultural factors
Situational factors
5.01C Individual Food Choices and Influences 10

16. 5.01 Individual Food Choices External Influences
Bellringer: Write for (5) minutes on a food choice you have made during the past week. How healthy or unsatisfying was your choice. Is there room for improvement. Use proper grammar and spelling. Teacher Input: : “External Influences that affect our food choice Teacher Input: Graphic organizer Student Input: 5.01 R Influences on Food Choices Key terms
Ted’s Why we eat what we eat

17. 5.01I External Influences Come from OUTSIDE the individual or family.
is the link for “‘How truthful is that information”?
Handout sheet
The How Truthful is that information is an extra activity if computer access is available.
5.01I External Influences 1

18. Media Print Radio Television Popular press Internet
Newspaper
Radio
Television
Popular press
Magazines
Books
Internet
Advertising- brand labels
The media acquaints you with, reminds you of, and informs you about food products and nutrition issues. The quality of the information from the media ranges from excellent to totally worthless and harmful.
bacon bowl
5.01I External Influences 2 2

19. Did you know... School glue is used for milk in cereal commercials.
Motor oil is used as maple syrup.
Glycerin is placed on lettuce to give a fresh appearance.
Varnish is put on hamburgers to give it a fresh grilled appearance.
Shortening is often colored and scooped for ice cream.
Cigarette smoke is blown through a straw to give the appearance of steam to vegetables.
Blowtorches are used to melt butter on waffles and pancakes.

20. Burger King BK Big Fish Sandwich14

21. Taco Bell Doritos Locos Taco Supreme15

22. McDonalds McSkillet Burrito16

23. Wendy’s Chicken Club 17

24. McDonalds Sausage Breakfast Burrito18

25. Burger King Enormous Omelet Sandwich19

26. Economic Influences Can your family afford the food you need?
Price
Food’s availability
Demand
Can your family afford the food you need?
Do you eat at home to save money?
Is there food available in your country to eat?
Do you worry that the food will run out?
Although food is becoming more expensive in the United States, there is enough food. That is not the case in other countries. Seafood is now more widely included in American diets, a fact that has resulted in decreasing numbers of fish that are available close to shore. When the demand for a food increases, the cost generally rises.
5.01I External Influences 3 3

27. Environmental Influences
Ecological factors
Climate issues
Land availability
Are you able to grow your own food in your back yard?
Is there a community garden in your city?
Is there a drought or other weather-related issue that could prevent you from eating?
Ecological factors include the type of soil, the amount of rainfall and other climatic conditions. The social factors include what is considered acceptable in the culture in which one lives.
5.01I External Influences 4 4

28. Technological Influences
Food processing
i.e. development of additives, preservatives, Vitamin fortified foods,
Food preparation
Food processing includes additives that enhance shelf life, nutritional value and food quality.
Food preparation includes equipment such as microwaves, convection oven commercial equipment is now available to homeowners.
5.01I External Influences 5

29. 5.01 Individual Food Choices External Influences 5-19-2017
Bellringer: Wral tv 5 watch the video and list the 5 ways parents can promote smarter children.. (share with your parents) Student Input : How society has influenced our eating habits assignment submit through Group: Bazarre Foods episode
Ted’s Why we eat what we eat

30. How society influences our eating habits
society-influence-healthy-eating/ How culture and society influence healthy eating
social-and-economic-determinants-of-food-choice Why we eat what we eat social and economic determinants of food choices
Feed Your Genes: How our genes respond to the food we eat
Choose one of the above articles and write a 1 page paper summarizing the article along with your beliefs. Use correct grammar and punctuations. Label your paper external or internal influences of food choices along with the name of the article. (Name & today’s date)

31. 5.01 Individual Food Choices External Influences
Bellringer: Write for (5) minutes on a food choice you have made during the past week. How healthy or unsatisfying was your choice. Is there room for improvement. Use proper grammar and spelling. Teacher Input: : “External Influences that affect our food choice Teacher Input: Graphic organizer
Ted’s Why we eat what we eat

32. 5.02 Understand guidelines for healthful food choices 5-22-2017
Opening: 5.01 R Influences on Food Choices Key terms/finish articles Teacher Input: Dietary Guidelines for Americans ppt Student Input: 5.02 C Key and General Recommendations Graphic Organizer Student Input: Choosemyplate.gov Scavenger Hunt worksheet

33. What are the similarities and differences between a person and a car?
5.02A Car/Person

34. 5.02A Car/Person

35. 5.02D Sources for Credible Nutrition and Fitness Information1. 2. 3.
5.02D Dietary Guidelines 35 35

36. Dietary Guidelines for Americans
Provide science-based nutrition and fitness information for healthy lifestyles and reducing one’s risk of chronic diseases, such as:
Cardiovascular disease
Type 2 diabetes
Hypertension
Osteoporosis
Certain cancers
5.02D Dietary Guidelines 36

37. Dietary Guidelines for Americans
Are developed jointly between the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).
Are revised every five years to reflect the most current scientific information.
Beginning with the 2005 edition, contain more technical information, making it oriented more toward policymakers, healthcare providers, nutrition educators, and nutritionists than the general public.
Ultimate purpose is to improve the health of all Americans, two years of age and older.
Contain strategies that give consideration to one’s food preferences, cultural traditions, and diversity of customs.
5.02D Dietary Guidelines 37

38. Guidelines are established to:
Encourage most Americans to:
Consume only enough calories from foods and beverages.
Make informed food choices – choose nutrient-dense foods
Be more physically active.
Include recommendations for:
Americans over age two.
Specific population groups.
Monitoring those at risk for chronic diseases.
5.02D Dietary Guidelines 38 38

39. Key recommendations are:
Balancing Calories to Manage Weight:
Prevent and/or reduce overweight and obesity through improved eating and physical activity.
Control total calorie intake to manage body weight.
Increase physical activity and reduce time spent in sedentary behaviors.
Maintain appropriate calorie balance during each stage of life.
5.02D Dietary Guidelines 39 39

40. Key recommendations are:
Foods and Food Components to REDUCE:
SODIUM – ages 51 and under - eat less than 2,300 mg
- age 51 and over - less than 1,500 mg
- any age who are African American OR have hypertension,
OR have diabetes, OR chronic kidney disease.
FATS - Less than 10% of calories from saturated fattyacids and replace
with monounsaturated and polyunsaturated fatty acids.
- Trans fatty acids – keep as low as possible, especially synthetic
sources and limit all other solid fats.
CHOLESTEROL – less than 300 mg per day of dietary cholesterol.
5.02D Dietary Guidelines 40

41. Key recommendations are:
Foods and Food Components to REDUCE:
Calories from solid fats and added sugars.
Foods that contain refined grains, especially those that contain solid fats, added sugars, and sodium.
Alcohol if consumed, should be consumed in moderation –
- one drink per day for women and two drinks per day for men --
and only by adults of legal drinking age.
5.02D Dietary Guidelines 41

42. Key recommendations are:
Foods and Food Components to INCREASE:
Fruits and vegetables!
Your variety of vegetables, especially dark-green, red and orange vegetables, and beans and peas.
Whole grains-at least half of your grains should be whole
Increase intake of fat-free or low-fat milk and milk products.
Your variety of protein foods, including seafood, lean meats and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
5.02D Dietary Guidelines 42

43. Key recommendations are:
Foods and Food Components to INCREASE:
The amounts and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Protein foods that higher in lower solid fats and oils and calories rather than solid fats .
Oils to replace solid fats where possible.
Foods with more potassium, dietary fiber, calcium, and vitamin D.
5.02D Dietary Guidelines 43

44. Key recommendations are:
Building Healthy Eating Patterns:
Select an eating pattern that meets nutrient needs over time at an appropriate calorie level.
Account for all foods and beverages consumed and assess how they fit within a total healthy eating pattern.
Follow food safety recommendations when preparing and eating foods to reduce the risk of foodborne illnesses.
5.02D Dietary Guidelines 44

45. General recommendations are:
Physical Activity:
Participate in regular physical activity and limit sedentary activities.
Children ages 2–5 years – no specific recommendation, but young children should play actively several times each day.
Children and adolescents ages 6 years and older – 60+ minutes of physical activity per day.
Encourage participation in physical activities that are appropriate for their age, are enjoyable, and offer variety.
5.02D Dietary Guidelines 45

46. General recommendations are:
Physical Activity:
Participate in regular physical activity and limit sedentary activities.
Adults 18 – 64 years – at least 150 minutes a week of moderate- intensity physical activity. Include muscle-strengthening activities 2 or more days a week.
Adults 65 years and older – Follow the adult guidelines; be as physically active as abilities and conditions allow.
5.02D Dietary Guidelines 46

47. Recommendations for specific groups:
Women capable of becoming pregnant:
Choose foods that supply heme iron (more readily absorbed by the body) and enhancers of iron absorption such as vitamin C-rich foods.
Consume 400 mcg per day of synthetic folic acid in addition to food forms of folate from a varied diet.
5.02D Dietary Guidelines 47 47

48. Recommendations for specific groups:
Women who are pregnant or breastfeeding:
Consume 8 – 12 ounces of seafood per week from a variety of seafood types.
Due to methyl mercury content, limit white albacore tuna to 6 ounces per week and DO NOT eat tilefish, shark, swordfish, and king mackerel.
If pregnant, take iron supplements as recommended by a health care provider.
5.02D Dietary Guidelines 48 48

49. Recommendations for specific groups:
Individuals ages 50 years and older:
Reduce sodium intake to 1,500 mg.
Consume foods fortified with vitamin B12, such as fortified cereals, or dietary supplements
5.02D Dietary Guidelines 49 49

50. Recommendations for specific groups:
Individuals who are African American, of any age, and those who suffer with diabetes, hypertension, or chronic kidney disease:
Reduce sodium intake
to 1,500 mg.

51. 5.02 Understand guidelines for healthful food choices 5-23-2017
Opening: Choose my Plate Scavenger Hunt "The Case Against Sugar” Podcast s/case-against-sugar/ Teacher Input: Weight Management Powerpoint Student Input: Notes Group: Let’s get Physical. Walk for your health

52. Choose My Plate Scavenger Hunt
Worksheet

53. 5.02Q Weight Management To regulate and maintain a healthy weight:
Balance calories consumed with calories used.
Prevent gradual weight gain over time.
Decrease food and beverage calories
Increase physical activity
5.02P Weight Management

54. Those who might need to lose weight
Key recommendations
To lose weight
Decrease calories
Maintain adequate nutrient intake
Increase physical activity
Aim for slow weight loss vs. rapid weight loss. One will keep the weight off longer if weight is a slower process and eating habits have changed.
5.02P Weight Management

55. Specific populations Overweight children Pregnant women
Breastfeeding women
Overweight adults
Overweight children with chronic diseases
5.02P Weight Management

56. Specific populations Overweight children
Key recommendations
Overweight children
Children should “grow into” their weight rather than limiting food.
Maintain growth and development.
Consult a health care provider before putting a child on a weight loss diet.
5.02P Weight Management

57. Pregnant Women Pregnant women Breastfeeding women
Key recommendations
Pregnant women
Appropriate weight gain as determined by doctor
Breastfeeding women
Moderate weight loss is safe
Doesn’t compromise weight gain of infant
5.02P Weight Management

58. Overweight adults and children with chronic diseases
Key recommendations
Always consult a health care provider to insure management of other health conditions.
5.02P Weight Management

59. 5.02R Physical Activity Engage in regular physical activity.
Reduce sedentary activities.
5.02Q Physical activity

60. Adults should:
Do moderate-intensity physical activity most days of the week.
Most people can benefit from more intense/vigorous activity.
5.02Q Physical activity

61. To manage weight:
Adults should maintain adequate nutrition and increase exercise.
Some people may need a doctor’s advice before beginning a weight loss program.
5.02Q Physical activity

62. Physical fitness is achieved by: cardiovascular conditioning
stretching exercises for flexibility
resistance exercise for muscle strength and endurance
5.02Q Physical activity

63. 5.02V Junk Science and Our Food
Not everything we read or see on television or the Internet is good science. In fact, there is a lot of just plain JUNK around. A lot of that junk is related to what we eat, or our diets.
5.02U Junk Science

64. Diet
Webster says:
Diet is the food and drink regularly provided or consumed
Diet is the kind and amount of food prescribed for a special reason
Definitions of diet provided by the dictionary. We will be examining diet claims to determine if they are valid or “just junk”.
5.02U Junk Science

65. Top Fad Diets in 2009
This chart shows the top 10 daily online searches for diets on Google during Unfortunately there are a lot of misleading claims about diets on the Internet.
5.02U Junk Science

66. provides timely and objective food and nutrition information for consumers, and health professionals.
The American Dietetics Association (ADA) is a premiere source for information about diets and food intake. It provides timely and objective information. The ADA is a credible source of information for consumers and health professionals.
Ask students what ads they have seen that have health claims. Ask them to bring them to class to share with other students.
Stop the PowerPoint at this time. The last slides will be used later.
5.02U Junk Science

67. Red Flags for Junk Science
Recommendations that promise a quick fix
Dire warnings of danger from a single product or regiment
Claims that sound too good to be true
When seeking information about food and diets people need to be able to distinguish between credible and factual information and the junk science. These are the warning signs of junk science.
5.02U Junk Science

68. Red Flags for Junk Science
Simplistic conclusions drawn from a complex study
Recommendations based on a single study
Dramatic statements that are refuted by reputable scientific organizations
5.02U Junk Science

69. Red Flags for Junk Science
Lists of “good” and “bad” foods
Recommendations made to help sell a product
Recommendations based on studies published without peer review
Recommendations from studies that ignore differences among individuals or groups
5.02U Junk Science

70. Use media to find: Food supplement and diet advertisements
Determine if the claims raise a red flag
Make a copy of the ad
What statements raise a red flag for you?
Why would you disregard the claim?
Have students work as a group or independently in class or assign as homework.
5.02U Junk Science