1. UNIT 1 NOTES
CHAPTERS 1, 2, 5

2. Unit One: Chapter 1 Essential Discussion
Discuss what is health by determining what influences my health, and how can I take control of my own health.

3. CHAPTER 1 NOTES
HEALTH - COMBINATION OF YOUR PHYSICAL, MENTAL/EMOTIONAL, AND SOCIAL WELL BEING
HEALTH TRIANGLE - EQUILATERAL TRIANGLE ALL SIDES EQUAL

4. CHAPTER 1 NOTES
THE HEALTH CONTINUUM - BOTH DIRECTIONS FROM THE WELLNESS MIDPOINT
TO THE RIGHT – BETTER
TO THE LEFT – WORSE LIFE STYLE FACTORS

5. Chapter 1 Notes HEALTH LITERACY (PG 10) HEREDITY FROM BOTH PARENTS
ENVIROMENT
PHYSICAL
SOCIAL
CULTURAL

6. CHAPTER 1 NOTES RISK FACTORS (PG 17) CUMMULATIVE RISKS
VALUES / BEHAVIORS
ABSTINENCE
PROTECTIVE FACTORS

7. Your Health is YOUR CHOICE

8. Unit 1
Chapter 2 Notes

9. Unit One: Chapter 2
Essential Question
In what ways does decision making and goal setting, increase my health skills?

10. CHAPTER 2 NOTES HEALTH SKILLS – MENTAL & EMOTIONAL HEALTH SKILLS
SOCIAL
COMMUNICATION
REFUSAL
MENTAL & EMOTIONAL HEALTH SKILLS
SELF ESTEEM
STRESS MANAGEMENT
RELIABLE INFORMATION
GETTING HELP

11. CHAPTER 2 NOTES
GOALS (PG 35)
TYPES OF GOALS
ACTION PLAN (PG 38)

12. Setting Goals: Making an Action Plan
Select a goal to work on
List what you will do to reach the goal
Identify sources of help and support
Set a reasonable time frame for reaching your goal
Establish checkpoints to evaluate your progress
Reward yourself after reaching your goal

13. Decision Making Model State the situation List the possible options
Weigh the possible outcomes
Consider your values
Make a decision and take action
Evaluate your decision

14. UNIT 1
CHAPTER 5 NOTES

15. Unit One: Chapter 5
Essential Question
Explain the roles of the 6 nutritional elements. How can I develop personal guidelines for healthy eating, and become a smart food consumer?

16. CHAPTER 5 NOTES WHY DO YOU EAT NEED VS. DESIRE YOUR ENVIROMENT
FAMILY AND FRIENDS
YOUR EMOTIONS

17. NUTRIENTS : CARBOHYDRATES
CARBOHYDRATES ARE SUGARS AND STARCHES FOUND IN FOODS
SIMPLE CARBOHYDRATES ARE SUGARS FOUND NATURALLY IN FOODS
COMPLEX CARBOHYDRATES ARE STARCHES FOUND IN RICE AND POTATOES

18. ROLE OF CARBOHYDRATES PREFERRED ENERGY SOURCE OF THE BODY GLUCOSE
GLYCOGEN
4 CALORIES PER GRAM

19. NUTRIENTS: PROTEINS VITAL PART OF EVERY BODY CELL
HELP BUILD AND MAINTAIN THE BODY
AMINO ACIDS BUILDING BLOCKS OF PROTEINS
COMPLETE PROTEINS CONTAIN ALL ESSENTIAL AMINO ACIDS
INCOMPLETE PROTEINS MISSING 1 OR MORE AMINO ACIDS

20. ROLE OF PROTEINS REBUILD THE BODY REPLACE REBUILD CELLS
BUILDING BLOCKS OF THE BODY
4 CALORIES PER GRAM

21. NUTRIENTS : FATS
SATURATED FATS HOLDS ALL OF THE HYDROGEN ATOMS IT CAN ANIMAL FATS AND TROPICAL OILS
UNSATURATED FATS MISSING 1 OR MORE PAIRS OF HYDROGEN ATOMS MOST VEGATABLE OILS

22. ROLE OF FATS PROVIDES INSULATION FOR THE BODY 9 CALORIES PER GRAM
AIDS IN TRANSPORTATION OF SOME VITAMINS) (A,D,E,K)
SERVE AS A SOURCE OF LINOLEIC ACID
CHOLESTEROL- FAT LIKE SUBSTANCE

23. NUTRIENTS: VITAMINS & MINERALS
VITAMINS- COMPOUINDS THAT HELP REGULATE VITAL BODY PROCESSES
WATER SOLUBLE C AND B COMPLEX
FAT SOLUBLE A, D, E, K
MINERALS ARE INORGANIC SUBSTANCES THAT THE BODY CANNOT MAKE THAT ACT AS A CATALYST TO REGULATE BODY PROCESSES

24. WATER MAKES UP GREATEST PERCENTAGE OF YOUR BODY
ACTS AS A TEMPERATURE REGULATOR
TRANSPORTS
VITAMINS
WASTE FROM
THE BODY

25. DIETARY GUIDELINES EAT A VARIETY OF FOODS FOOD GUIDE PYRAMID
BALANCE CALORIC INTAKE WITH ACTIVITY
CONTROL BODY FAT
ALL CALORIES ADD UP THE SAME WAY NO MATTER WHAT THEIR SOURCE IS

26. DIETARY GUIDELINES CONTINUED
CUT FAT FROM MEAT
EAT LEAN MEAT AND POULTRY
REMOVE THE SKIN FROM CHICKEN AND TURKEY
EAT MORE FISH
CHOOSE LOWER FAT MILK AND CHEESES
CUT DOWN ON FRIED FOODS

27. DIETARY GUIDELINES CONTINUED
CHOOSE AN EATING STYLE MODERATE IN SUGARS
CHOOSE EATING STYLE MODERATE IN SALT AND SODIUM

28. NUTRITION LABEL BASICS
SERVING SIZE
SERVINGS PER CONTAINER
CALORIES PER SERVING CALORIES PER SERVING FROM FAT
GRAMS OF TOTAL FAT
PERCENTAGE OF DAILY VALUE (DV)

29. FOOD ADDITIVES INTENTIONALLLY ADDED TO FOOD TO GET DESIRED RESULT
ADD NUTRIENTS
GIVE FLAVOR OR COLOR
LENGTHEN SHELF LIFE
MAINTAIN TEXTURE
HELP AGE FOODS SUCH AS CHEESE

30. FOOD LABEL TERMS HEALTHY- LOW IN FAT AND SATURATED FAT
LIGHT- CALORIES HAVE BEEN REDUCED BY AT LEAST 1/3 FAT AND SODIUM BY 1/2
LESS- FOOD CONTAINS 25% LESS OF A NUTRIENT OR CALORIES THAN A COMPARABLE FOOD
FREE- HAS NONE OF THE ITEM OR VERY SLIGHT AMOUNT
FRESH- FOOD IS RAW NO PRESERVATIVES
NATURAL – RESERVED FOR MEAT AND POULTRY BY THE USDA

31. OPEN DATING EXPIRATION DATE- THE LAST DAY YOU SHOULD USE THE PRODUCT
FRESHNESS DATE- LAST DATE FOOD IS THOUGHT TO BE FRESH
PACK DATE- THE DATE IT WAS PACKAGED
SELL DATE- THE LAST DATE THE PRODUCT CAN BE SOLD