2. Chapter 5
Lesson 1

3. Nutrition During the Teen Years
You’ll Learn:
Explain the relationship between nutrition, quality of life, and disease.
Evaluate various influences of food choices.
Explain the immediate and long-term benefits of nutrition on body systems
Vocabulary:
Nutrition
Calories
Nutrients
Hunger
Appetite

4. Nutrition- the process by which the body takes in and uses food.
Good nutrition enhances your quality of life and helps prevent disease.
Calories- units of heat that measure the energy used by the body and the energy that food supply to the body.
Nutrients- are substances in food that your body needs to grow, to repair itself, and to supply you with energy.

5. Hunger- a natural physical drive that protects you from starvation( Physical desire).
Appetite- a desire, rather than a need to eat (Psychological desire).

6. A number of environmental factors influence food choices:
Food and emotions
Family, friends, and peers
Cultural and ethnic background
Convenience and cost
Advertising

7. Good Nutrition is essential for health throughout life, but particularly during adolescence-one of the fastest periods of growth.

8. Chapter 5
Lesson 2

9. Nutrients You’ll Learn To:
Describe the functions of the six basic nutrients in maintaining health
Demonstrate knowledge of nutrients in a variety of foods
Analyze the relationship among good nutrition, health promotion, and disease prevention.
Vocabulary:
Carbohydrates
Fiber
Proteins
Lipid
Vitamins
Minerals

10. Carbohydrates- are the starches and sugars present in foods.
4 grams per calorie
Simple Carbohydrates- sugars such as fructose and lactose.
Complex Carbohydrates- starches in whole grains, seeds, and nuts.

11. Fiber- an indigestible complex carbohydrate.
All carbohydrates are converted in to glucose by the body (Stored as glycogen).
Fiber- an indigestible complex carbohydrate.
Helps move waste through the digestive system
Prevents constipation

12. Proteins- are nutrients that help build and maintain body cells and tissues.
Complete Proteins- contain all of the nine essential amino acids.
Animal and soybean products
Incomplete Proteins- lacks one or more of the essential amino acids.
Beans, peas, nuts, and whole grains

13. Builds new cells, and tissues from the amino acids in protein.
Makes enzymes, hormones, and antibodies.
Supplies energy-4 calories per gram

14. Lipids- a fatty substance that does not dissolve in water.
Saturated fatty acids- holds all the hydrogen atoms it can. Animal and tropical oil fats (solid at room temperature).
Unsaturated fatty acids- liquid at room temperature and associated with a reduced risk of heart disease.

15. Provides a concentrated form of energy
Transport Vitamins A,D,E, & K.
Development of healthy skin
Diet should consist of 20 to 30 % of fats.
Cholesterol- waxy lipid-like substance that circulates in blood to
manufacture cell membranes,
bile, and nerve tissue.

16. Vitamins- are compounds that help regulate many vital body processes, including digestion, absorption, and metabolism of other nutrients.
Water soluble-dissolve in water and pass easily into the blood stream during digestion( Vitamin C, B, Niacin, and Folic Acid).
Fat soluble- absorbed, stored, and transported in fat (Vitamin A, D, E, and K). Excess buildup can be toxic.

17. Mineral- are substances that the body cannot manufacture but that are needed for forming healthy bones and teach and for regulating may vital body processes.
Calcium, Phosphorous, Magnesium, and Iron

18. Water- is vital to every body function
Water- is vital to every body function. Most abundant nutrient in the body.
Lubricates joints, digestion, absorption, and elements waste.

19. Chapter 5
Lesson 3

20. Guidelines for Healthful Eating
You’ll Learn To:
Evaluate the concepts of balance, variety, and moderation, using the Food Guide Pyramid and national dietary guidelines
Examine the effects of healthful eating behaviors on body systems
Select healthful meals and snacks as part of a balanced diet.
Vocabulary:
Dietary Guidelines for Americans
Food Guide Pyramid

21. Dietary Guidelines for Americans- a set of recommendations for healthful eating and active living.
A: Aim for Fitness
B: Build a Healthy Base
C: Choose Sensibly
Moderate fat, sugar
and salt intake

22. Importance of Breakfast
Nutritious Snacks
Eating out/Eating Right

23. Chapter 5
Lesson 4

24. Food and Healthy Living
You’ll Learn To:
Utilize the information on food labels.
Develop specific eating plans to meet changing nutritional requirements, such as special dietary needs and food allergies
Analyze the influence of policies and practices on the prevention of foodborne illness
Develop and analyze strategies related to the prevention of foodborne illness.
Vocabulary:
Food Additives
Food Allergy
Food Intolerance
Foodborne Illness
Pasteurization
Cross-contamination

25. Nutritional Label/Nutritional Facts Panel
Ingredients List by weight in descending order
Food Additives- substances intentionally added to food to produce a desired effect.
Sugar and Fat Substitutes
Aspartame- sugar free substitute
Olestra- fat free substitute

26. Nutrient Content Claims
Light of Lite- calories reduced by 1/3
Less- 25% less of a nutrient of calorie
Free- no fat, sugar, sodium, or calories
More- 10% more of a vitamin, mineral, protein, or fiber.
High, rich in, excellent source of- 20% more of a vitamin, mineral, protein, or fiber.
Lean- less than 10 grams of total fat.

27. Reflects freshness Expiration date Freshness date Pack date
Sell-by date

28. Food Allergy- a condition in which the body’s immune system reacts to substances in some foods.
Allergens- are proteins that the body responds to as if they were pathogens.
Peanuts, eggs, wheat, soy, fish and
shellfish.
Reaction can include rash, hives,
itchiness, vomiting, diarrhea, or
abdominal pain.

30. Food Intolerance- a negative reaction to a food or part of food caused by a metabolic problem, such as the inability to digest parts of certain foods of food components.
Milk or wheat

31. Food borne illness- food poisoning
Contaminated by bacteria such as Norwalk, E. coli, and Salmonella.
Pasteurization- is the process of treating a substance with heat to destroy or slow the growth of pathogens.

32. Clean Cross-contamination- the spreading of bacteria or
other pathogens from
one food to another.
Separate
Cook
Chill