1. 1. What are two types of fat?
WARM-UP 10/24/12 B Day
1. What are two types of fat?
2. What are their sources/where do they come from?
3.How would you describe a carbohydrate? What do you think are some examples of carbohydrates?

2. OBJECTIVE
SW take notes in order to identify the 2 types of carbohydrates and their function in the body.
SW complete a lab activity in order to investigate the amount of fat found in food.

3. How do carbohydrates help carry out essential processes in our body?
Essential Question
How do carbohydrates help carry out essential processes in our body?

4. Food and Energy

5. Nutrients
Definition:
The materials in food that provide energy and allow the body to carry out important processes

8. The 6 groups of nutrients:
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water

9. Q: What are carbohydrates? Why are they important? (2 main reasons)
CARBOHYDRATES Q & A
(1)
Q: What are carbohydrates? Why are they important? (2 main reasons)
A: 1. Carbs are a nutrient that’s a major source of energy
2. Provide the raw materials to make cell parts.

10. Q: What the 2 types of carbohydrates are found in food?
CARBOHYDRATES Q & A
(2)
Q: What the 2 types of carbohydrates are found in food?
A: Simple carbohydrates and complex carbohydrates are the 2 types

11. Q: What is another name for simple carbohydrates?
CARBOHYDRATES Q & A
(3)
Q: What is another name for simple carbohydrates?
A: Sugars= simple carbs

12. Q: How are simple carbohydrates used in our bodies?
CARBOHYDRATES Q & A
(4)
Q: How are simple carbohydrates used in our bodies?
A: The body uses simple carbs directly, as a quick source of energy

13. Q: What is glucose and what is it used for?
CARBOHYDRATES Q & A
(5)
Q: What is glucose and what is it used for?
A: Glucose is one sugar that is the major source of energy for your body’s cells.
(Not found in most foods, but it is the form of sugar the body can most easily use.)

14. Q: How are complex carbohydrates different from simple carbohydrates?
CARBOHYDRATES Q & A
(6)
Q: How are complex carbohydrates different from simple carbohydrates?
A. Complex carbohydrates are made up several sugars linked together AND must be broken down by the body before it can use them.

15. Challenge Question!
When people say that carbs make you fat, what type of carb do you think they are talking about? Why?

16. Q: What is a similarity between starch and fiber?
CARBOHYDRATES Q & A
(7)
Q: What is a similarity between starch and fiber?
A: Both starch and fiber are complex carbs found in foods from plants.

17. Q: What is a difference between starch and fiber?
CARBOHYDRATES Q & A
(8)
Q: What is a difference between starch and fiber?
A: Starches can be broken down into sugars to be used by the body and fiber cannot be broken down.

18. Q: What are the similarities and differences between starch and fiber?
CARBOHYDRATES Q & A
(9)
Q: What are the similarities and differences between starch and fiber? A.
Similarities
Differences
Both starch and fiber are complex carbohydrates found in foods that come from plants
Starch can be broken down into sugars so that the body can use it for energy. Fiber cannot be broken down

19. Complex Carbohydrates
Simple Carbohydrates
Complex Carbohydrates
How many sugars?
Can it be readily used for energy?
Examples of foods

20. Complex Carbohydrates
Simple Carbohydrates
Complex Carbohydrates
How many sugars? 1
Many
Can it be readily used for energy?
YES
NO (must be broken down)
Examples of foods
Fruits, candy, dairy products
Pasta, bread, rice, corn, potatoes

21. Check for Understanding
Compare and contrast simple carbohydrates from complex carbohydrates?
2. Differentiate between starch and fiber?

22. STARCH LAB Question: What common foods contain starch?
Materials: 1. apple 2. bread
3. butter 4. pasta 5. iodine
Hypothesis:
Procedure:
1. For ONE sample at a time, add three drops of iodine using the plastic dropper. If the iodine turns blackish, then STARCH is PRESENT.
2. Record your observations in the chart. Then repeat Step 1.

23. Conclusion: (Answer in COMPLETE sent.)
Food Tested
Color with iodine
Starch present?
Apple
Bread
Butter
Pasta
Conclusion: (Answer in COMPLETE sent.)
1. Which foods contained the most starch? How do you know (based on your observations)?
2. Which foods contain little or no starch? How do you know?
3. In at least 1 paragraph, write a well thought out conclusion. (You can use the questions above as a guide).

24. HOW MUCH OF OUR DAILY CALORIE INTAKE SHOULD COME FROM CARBOHYDRATES?
0-10%
25-35%
45-65%
70-90%
Back to nutrients

25. - Food and Energy
Carbohydrates

26. Are fats good or bad? BOTH

27. Function of fats in our body
provide energy
Do fats provide more or less energy than carbs?
 think calories
MORE!
form a part of the cell membrane
form tissues that protect your internal organs and insulate your body

28. Unsaturated Saturated Trans-saturated
Kinds of Fats
You tell me:
Unsaturated
Saturated
Trans-saturated
State of matter at room temperature
Source
How Unhealthy?

29. Unsaturated Saturated Trans-saturated
State of matter at room temperature
liquid
Solid
Source
Foods coming from plants
Meat and dairy products
How Unhealthy?
Ok in small amounts
Less healthy
Very unhealthy

30. Cholesterol Do we need cholesterol in our body? YES!
It is an important part of our cells (found in the cell membrane)
Do we need to eat foods containing cholesterol?
 NO! our liver makes all of the cholesterol we need

31. WHY IS CHOLESTEROL THE “BAD GUY”?
Clogs arteries
Can lead to heart disease

32. Class work
Worksheet Questions 4-16

33. WHAT PERCENTAGE OF OUR DAILY CALORIES SHOULD COME FROM FATS?
No more than 30 %
Too little fat is not good either
healthy skin and hair
fighting diseases, blood pressure

34. Catalyst Put homework on desk
Without using your book or your notes, answer the following questions:

35. WHAT DO ALL THESE FOODS HAVE IN COMMON?
Protein

36. Proteins Proteins builds up the tissues in your body
Proteins play an important part in chemical reactions within cells
Can be a source of energy (not as important as carbohydrates and fats)

37. What do proteins look like?
Made of small units called amino acids
Amino acids are linked together to form proteins
Thousands of different proteins
Only 20 amino acids

38. Complete vs. Incomplete proteins
Our body can’t make all of the amino acids it needs
Where do we get the rest?
FOOD
Foods from animal sources contain ALL the amino acids our body needs  complete proteins
Foods from plant sources contain SOME of the amino acids our body needs  incomplete proteins

39. Catalyst Put homework on desk
Without using your book, answer the following questions:
What kind of foods are high in protein
Why are proteins important as a part of a balanced diet?
What are the basic units that make up proteins?
What are they called?
How many of them are there?

40. What do proteins do?
do they give us energy, like carbohydrates and fats?
Do they form cells and tissues (like carbohydrates, proteins and fats?) NO
Vitamins help the body carry out different processes

41. Fat-soluble vitamins dissolve in fat
Two types of vitamins:
Fat- Soluble
Fat-soluble vitamins dissolve in fat
These are found in fatty tissue in our body
Water-soluble
dissolve in water
Travel through our bloodstream

42. Name of vitamin

43. Functions of Carbohydrates
Why are carbohydrates important?
They are a major source of ENERGY
They are important for making CELL PARTS

44. 2 types of carbohydrates
Simple
Complex
Comparison

45. Answers
Answers:
1. Vitamins are helper molecules that participate in chemical reactions in the body
2. Fat-soluble and water-soluble
3. Vitamin C
4. Vitamin D

46. Complete McDonald’s Lab Activity with your partner/group.
Assessment
Complete McDonald’s Lab Activity with your partner/group.
Closure
Why are unsaturated fats better for us than saturated fat?

47. Homework
Predict which foods in their house have high fat content, then research (look at nutrition label to see if correct)