1. HW: Carbohydrate and Protein Reading Comprehension Reading and Questions
Sherlock #25-30 due Friday!
Do Now:
1. Take out last night’s
homework.
2. Use the food label to
answer the questions
on today’s worksheet.

2. 1 slice 160 calories 10 g Yes Calcium What is the serving size?
How many calories (energy) are in one serving?
How many grams of Total Fat are in one serving?
Examine the % Daily Values for all nutrients listed
on this label. The Quick Guide tells us the range
considered low and high. Are any nutrients listed
considered high % Daily Value for one serving size
of this food?
List the nutrient(s) here:
160 calories
10 g
Yes
Calcium

3. Metabolism is affected by diet, exercise, and age.
What is metabolism?
How is your body temperature an example of homeostasis?
What factors affect metabolism?
All the chemical reactions that take place in an organism make up its metabolism.
Nervous & Endocrine systems sense and respond using feedback systems. (Sweat/Shiver)
Metabolism is affected by diet, exercise, and age.

4. Calories measure the amount of energy in food.
What are the six types of nutrients?
What do Calories measure?
What two organ systems are involved in maintaining homeostasis in the body?
Why would the number of calories that a child needs vary from day to day?
The six nutrients are proteins, carbs, fats, vitamins, minerals, and water.
Calories measure the amount of energy in food.
Two organ systems involved in homeostasis are the Nervous and Endocrine systems.
Calorie needs vary due to level of activity, body size, gender/sex, and age.

7. from
that eat plants

8. Fats Notes:
The name “fat” may make it sound like something you shouldn’t eat, but fat is an important part of a healthy diet in small quantities every day.
Fats provide the body with ________, __________,
and ______________.
energy protection
insulation
unsaturated
saturated
Fats can be classified as ________________ or
__________________.
- We need both kinds of fat in a healthy diet.

9. FATS (aka LIPIDS) Types of Fats Vegetable Oil and corn Oil
Cheeses, and Lard

10. ½ cup
120 20
20/120 = x 100 = 17%
240

11. 1 pkg.
190 80
80/190 = x 100 = 42% 32

12. Nutrient Testing: Fats
Paper Bag
(before the substance touched it)
Observations:
(Using known fat: Vegetable Oil)
Description:___________
Description: __________________
Positive for Fat? ________
Dry, brown
Greasy, translucent
YES

13. Water Notes: most important
Water is considered the ________ __________
nutrient.
We need clean water to stay hydrated.
Why? All chemical reactions happen in ______.
water

14. Are you Pro Tap Water or Pro Bottled Water?
Read the water handout and pick a side. (Pro tap water or pro bottled water)
Explain why you chose the side you did.
Let’s see who agrees with you!

15. Carbohydrates Vs. Fats Worksheet
Read the introduction paragraph on carbohydrates and fats.
Put a C next to the lines that refer to Carbohydrates.
Put a F next to the lines that refer to Fats

16. BrainPOP: Fats