1. Nutrition
Mr. Jaggers
7th Grade

2. Schedule Day 1 – Notes & Projects Day 2 – Notes & Projects
Day 3 – Notes, Projects, & Study Guide
Day 4 – Test & Projects
Day 5 (before Christmas Break) – Movie with questions *if you behave*
Schedule

3. Your body is like a car. Without fuel, the car cannot work
Your body is like a car. Without fuel, the car cannot work. Your body works in a similar way. Your body needs energy for physical activity, bone and muscle growth, and fighting off sickness. You get your energy from the food that you eat.
Nutrient – The substances in food that your body needs to function properly.
Vocabulary

4. Digestion – The process of breaking down food into a form your body can use.
First step- chew your food
Second step- the food goes into your stomach and is broken down by strong acids and other chemicals in your stomach.
The nutrients is the absorbed into your blood to give your body energy.

5. Your body is like a car. Without fuel, the car cannot work
Your body is like a car. Without fuel, the car cannot work. Your body works in a similar way. Your body needs energy for physical activity, bone and muscle growth, and fighting off sickness. You get your energy from the food that you eat.
Nutrient – The substances in food that your body needs to function properly.
Vocabulary

6. Several factors may affect your food choices
Diet – A pattern of eating that includes what a person eats, how much a person eats, and how often a person eats.
Several factors may affect your food choices
Foods your friends eat
Foods common in your culture
Foods that are convenient
Personal taste
Family and religious traditions
Cost of food

7. BMI Through the Years… Overweight: 25%-19% Obese: >30%

33. Prevalence. of Self-Reported Obesity Among U. S
Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2011
*Prevalence estimates reflect BRFSS methodological changes started in These estimates should not be compared to prevalence estimates before 2011. CA MT ID NV UT AZ NM WY WA OR CO NE ND SD TX OK KS IA MN AR MO LA MI IN KY IL OH TN MS AL WI PA WV SC VA NC GA FL NY VT ME HI AK PR
GUAM NH MA RI CT NJ DE MD DC
15%–<20% 20%–<25% %–<30% %–<35% ≥35%

34. Prevalence. of Self-Reported Obesity Among U. S
Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2012
*Prevalence estimates reflect BRFSS methodological changes started in These estimates should not be compared to prevalence estimates before 2011. CA MT ID NV UT AZ NM WY WA OR CO NE ND SD TX OK KS IA MN AR MO LA MI IN KY IL OH TN MS AL WI PA WV SC VA NC GA FL NY VT ME HI AK NH MA RI CT NJ DE MD DC PR
GUAM
15%–<20% 20%–<25% %–<30% %–<35% ≥35%

35. Prevalence. of Self-Reported Obesity Among U. S
Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2013
*Prevalence estimates reflect BRFSS methodological changes started in These estimates should not be compared to prevalence estimates before 2011. CA MT ID NV UT AZ NM WY WA OR CO NE ND SD TX OK KS IA MN AR MO LA MI IN KY IL OH TN MS AL WI PA WV SC VA NC GA FL NY VT ME HI AK NH MA RI CT NJ DE MD DC PR
GUAM
15%–<20% 20%–<25% %–<30% %–<35% ≥35%

36. Six classes of essential nutrients
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
Six classes of essential nutrients

37. Vitamins and minerals help your body use and regulate the energy from the other nutrients.
Water helps transport those nutrients.

38. Calorie – The amount of energy your body gets from a food.
Metabolism – The process of converting the energy in food into energy your body can use.
Vocabulary Continued

39. Carbohydrate - A chemical composed of one or more simple sugars.
Simple carbs- sugars
Complex carbs- starches
Fat – Energy storage nutrients that help the body store some vitamins.
Examples: butter, vegetable oil, margarine, and other dairy products.

40. Menu Project You will be placed in groups of 3 people.
You will be creating a menu for a restaurant.
Today, you will brainstorm ideas, recipes, names, and information about your menu.
Menu Project

42. Proteins – nutrients that supply the body with energy for building and repairing tissues and cells.
Beans, cheese, milk, and eggs
Vitamins – organic compounds that control several body functions
Vitamin A – healthy skin and hair (potatoes)
Vitamin C – fights germs (orange juice)
Vitamin B-12 – affects memory and balance (milk, eggs, meat)
Vocabulary Day 2

43. Minerals – elements that are essential for good health.
Calcium – strong bones and teeth (milk, cheese)
Iron – healthy blood (spinach, red meat)
Water – your body is almost 70% water.
Vocabulary Day 2

44. Dietary Guidelines 2010 and MyPlate
8th Grade

45. Released by June 2, 2011 45

46. The Dietary Guidelines describe a healthy diet as one that:
Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products
Includes lean meats, poultry, fish, beans, eggs, and nuts
Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars
What is a "Healthy Diet"?

47. Dietary Guidelines 2010

48. Foods and Nutrients to Increase

49. Foods and Food Components to Reduce

51. MyPlate Balancing Calories Foods to Increase
Enjoy your food, but eat less
Avoid oversized portions
Foods to Increase
Make half your plate fruits and vegetables
Make at least half your grains whole grains
Switch to fat-free or low-fat (1%) milk
Meat and poultry choices should be lean or low- fat
MyPlate

52. MyPlate Foods to Reduce
Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers
Drink water instead of sugary drinks         
MyPlate

53. Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group.
Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed.
Vary Your Vegetables

54. What's in the Vegetable Group?
Vegetables are organized into five subgroups, based on their nutrient content.
What's in the Vegetable Group?
How much do I need?
Vary Your Vegetables

55. How much? Focus on Fruits
Any fruit or 100% fruit juice counts as part of the Fruit Group.
Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.
How much?
Focus on Fruits

56. Grains are divided into two subgroups, whole grains and refined grains.
It is recommended that at least half of your grains be whole grains.
Grains

57. What is a grain? How much do I need? Grains
Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product.
Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.
What is a grain?
How much do I need?
Grains

58. All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group.
Meat and poultry choices should be lean or low-fat.
Go Lean with Protein

59. Go Lean with Protein What is a Protein? How much do I need?
Select a variety of protein foods to improve nutrient intake and health benefits, including at least eight ounces of cooked seafood per week.
Vegetarian options in the Protein Foods Group include beans and peas, processed soy products, and nuts and seeds.
What is a Protein?
How much do I need?
Go Lean with Protein

60. Get Your Calcium-Rich Foods
All fluid milk products and many foods made from milk are considered part of this food group.
Most Dairy Group choices should be fat-free or low-fat.
Get Your Calcium-Rich Foods

61. Get Your Calcium-Rich Foods
Foods made from milk that retain their calcium content are part of the group.
Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not.
Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group.
More Information on Dairy
How much do I need?
Get Your Calcium-Rich Foods