1. Monday

3. Warm-up

4. Welcome to Comprehensive Health
Assignments Due:
Monday
April 10, 2017
Today’s Agenda:
Warm-up
Go over and graph Unit 5 Pre-test score
Food Nutrient Notes
Essential Question:
What nutrients do I need to get from the food I eat?
Objective:
I will list and identify the functions of the 6 nutrients categories found in foods
I will list examples of foods that are good a source of each nutrient group

5. Learning Activity A: Pre-test
4 = 10
3 = 8-9
2 = 6-7
1 = 5
0 = 4 or less

6. Proteins
A nutrient that is needed for growth, and to build and repair body tissues.
Regulate body processes and supply energy
Form every cell in your body
Make up more than 50% of your total body weight
Skin, hair, and nails are mostly proteins
Help your body maintain strength and resist infection
1 gram of protein = 4 calories
Excess protein is burned as energy or stored as fat

7. Proteins

8. 1. Explain the difference between a complete and incomplete protein.
Proteins
Choosing Healthful Foods Worksheet (pg 15)
1. Explain the difference between a complete and incomplete protein.

9. Proteins Complete protein – contains ALL of the essential amino acids.
Essential amino acids are the 9 amino acids that your body does NOT produce and must come from the foods you eat
Comes from animal products and soybeans

10. Proteins
Incomplete Proteins – A protein that does NOT contain all 9 essential amino acids.
Comes from plant sources
Grains
Legumes (beans, peas, lentils)
Nuts and seeds

11. A nutrient that is the main source of energy for the body.
Carbohydrates
A nutrient that is the main source of energy for the body.
Includes sugars, starches, and fiber
1 gram of carbohydrate = 4 calories
Excess carbohydrates are stored as fat

12. Carbohydrates

13. Carbohydrates 2. For what does the body use carbohydrates?
Choosing Healthful Foods Worksheet (pg 15)
2. For what does the body use carbohydrates?
3. Why is it important to get enough fiber in your diet?

14. Carbohydrates
Simple carbohydrates – Sugars that enter the bloodstream rapidly and provide quick energy.
Provides few vitamins and minerals
Examples: table sugar, honey, corn syrup, molasses, agave nectar

15. Carbohydrates
Complex carbohydrates – Starches and fiber that provide long lasting energy
Most of the calories (60%) in your diet should come from COMPLEX carbohydrates.
Examples: grains, bread, pasta, potatoes, beans

16. Carbohydrates Complex carbohydrates continued…
Fiber – The part of grains and plant foods that cannot be digested.
Fiber helps food move through the digestive system.
Prevents constipation
Makes you feel full
Reduces cholesterol level
Reduced risk of colon cancer

17. Fats
A Nutrient that provides energy and helps the body store and use vitamins.
1 gram of fat = 9 calories
Fats store and transport vitamins
Fat tissue surrounds and cushions internal organs
Maintains body heat
Build brain cells and nerve tissue
NO more than 30% of your total caloric intake should come from fats.

18. Fats

19. 4. What is saturated fat? Fats
Choosing Healthful Foods Worksheet (pg 15)
4. What is saturated fat?

20. Fats
Saturated fat – Type of fat found in dairy products, solid vegetable fat, meat and poultry
Usually solid at room temperature
Contribute to the level of cholesterol in a person’s blood

21. Fats
Unsaturated fat – Type of fat obtained from plant products and fish
Usually liquid at room temperature
Examples: Fish oil, sunflower oil, olive oil, canola oil

22. Vitamins
A nutrient that helps the body use carbohydrates, proteins, and fats
Do NOT provide direct energy
Help to unleash potential energy from carbs, proteins, and fats

23. Vitamins
Vitamin C
Vitamin K
Vitamin A
Vitamin B1
Vitamin D

24. Vitamins Choosing Healthful Foods Worksheet (pg 15)
5. a. Compare (how are they alike) fat-soluble and water-soluble vitamins. 1 sentence
5. b. Contrast (how are they different) fat- soluble and water-soluble vitamins. 1 sentence

25. Vitamins
Fat-soluble vitamins – Vitamins that dissolve in fat and can be stored in the body
Vitamins A, D, E, and K

26. Vitamins
Water-soluble vitamins – Vitamins that dissolve in water and cannot be stored in the body in significant amounts.
Vitamin C and the B complex vitamins

27. A nutrient that regulates many chemical reactions in the body
Minerals
A nutrient that regulates many chemical reactions in the body
Minerals are naturally occurring inorganic substances
Essential for metabolism and nutrition

28. Minerals
Potassium
Zinc
Magnesium
Iodine
Calcium

29. Minerals
Choosing Healthful Foods Worksheet (pg 16)
1. Explain the difference between macro minerals and trace minerals.
Give one example of each.

30. Minerals
Macro minerals – minerals that are required in amounts greater than 100mg per day
Examples: calcium, sodium, magnesium, phosphorus, potassium

31. Minerals
Trace minerals – Minerals that are needed in very small amounts.
They are just as important to the body as macro minerals, just needed in smaller amounts
Examples: iron, zinc, copper, iodine, manganese

32. Herbal Supplements
Choosing Healthful Foods Worksheet (pg 16)
2. Why is it important to do research before taking an herbal supplement?

33. Herbal Supplements
Supplements that contain extracts or ingredients from the roots, berries, seeds, stems, leaves, buds, or flowers of plants
Come in many forms (liquid, caplets, powders)
Sold at health food stores, grocery stores, gyms, mail-order catalogs, internet and info-mercials)

34. Herbal Supplements
Herbal supplements are classified as food, not as drugs.
They do not have to be proven safe or screened by the FDA before they can be sold to the public.

35. Herbal Supplements Ephedra – stimulant, increased metabolism
Caused changes to blood pressure, chest pain, heart attack, stroke, and death
Kava – relaxation, relieve stress or anxiety.
Caused liver disease such as hepatitis, cirrhosis, and liver failure

36. A nutrient that is involved with all body processes.
Water
A nutrient that is involved with all body processes.
Basic part of blood
Makes up 60% of body mass
Carries nutrients to all body cells and waste products from the cells to the kidneys
Leaves the body as sweat and urine

37. Water

38. 3. What is dehydration? Water
Choosing Healthful Foods Worksheet (pg 16)
3. What is dehydration?

39. Water
Dehydration – a condition in which the water level of the body has fallen to an extremely low level
Common Signs: fatigue, dizziness, weakness, flushed skin, blurred vision, trouble swallowing, etc.

40. Food labels
Choosing Healthful Foods Worksheet (pg 16)
4. Explain the RELATIONSHIP between serving size, servings per container, and calories.

41. Food Labels Serving size Servings per container Calories listing
Calories from fat
Percent daily value

42. Food labels Ingredients listing Check the dates Healthy Fat Free
Low fat

43. Food labels
Choosing Healthful Foods Worksheet (pg 16)
5. What is the difference between a “lean” product and a “light” product?

44. Food Labels Lean – less than 10 g of fat
Light – 1/3 calories OR ½ the fat of the regular version
Cholesterol free – less than .5mg of cholesterol
Fresh – raw, unprocessed, no preservatives, never been frozen or heated

45. Tuesday

46. Warm-up

47. Welcome to Comprehensive Health
Tuesday
Apr 11, 2011
Assignments Due:
Today’s Agenda:
Warm-up
Pass back graded papers
Finish 6 Nutrient Notes
Essential Question:
What types of foods should I reduce or increase to eat a balanced, healthy diet?
Objective:
1. I will be able to summarize the key recommendations from the Dietary Guidelines 2015 USDA document.

48. Wednesday/ Thursday

49. Warm-up
Copy this chart and brain storm at least 5 foods for each group:
Grains
Vegetables
Fruits
Protein
Dairy 1. 2. 3. 4. 5.

50. Welcome to Comprehensive Health
Assignments Due:
Wednesday
April 12, 2017
Today’s Agenda:
Warm-Up
Update health binders
Update and TURN IN Unit 4 Tracking Sheets
Dietary Guideline Notes in groups
My Plate Notes
My Plate Group Activity
Essential Question:
When eating a meal, what should my plate look like?
Objective:
1. I will be able to list and label the parts of the MyPlate graphic
2. I will be able to give several examples of foods that fit in each category

51. Unit 4 Tracking Sheet Learning Activity C: Body Systems Test 45-50=4
40-44=3
35-39=2
30-34=1
29 or less = 0

52. Dietary Guidelines 2015
Get out your notes packets

53. Food Pyramid

54. Food Pyramid

55. My Plate

56. Protein
Go lean on protein!

57. Make half your grains whole!

58. Vegetables
Vary your veggies!

59. Fruits
Focus on fruits!

60. Dairy
Get your calcium-rich foods!

61. Activity You can work in groups of 2 or 3 Materials needed:
1 My plate sheet
Glue stick
Scissors
Grocery ad
Instructions: Find a minimum of 5 foods that would fit in each section on the My Plate from the grocery ads. Cut them out and glue them to your My Plate page in the correct category.
Make sure all the names of everyone in your group is on the back of your paper.
Turn in to the class basket when finished.
PLEASE PICK UP ALL SCRAPS OF PAPER AND PUT ALL YOUR MATERIALS AWAY!!