1. Warm - Up
Which of the two would be more nutritious for the body and why, fruits or vegetables?

2. Two Videos
Fed Up - Trailer
Fat, sick, and nearly dead - Video

3. Chapter 5 Lesson 1
Nutrition
Calories
Nutrients
Hunger
Appetite

4. Chapter 5 Lesson 1
Nutrition – the process by which the body takes in and uses food

5. You are what you eat

6. Continued….
Calories – units of heat that measures the energy used by the body and the energy that foods supply to the body
Ex. A snicker candy bar has 11g of fat, 37g of carbohydrates and 5g of protein. How many calories is this bar.

7. Calories

8. Continued… Carbohydrates Proteins Fats (lipids) Vitamins Minerals
Nutrients – substances in food that your body needs to grow, repair itself, and to supply you with energy.
Nutrients are:
Carbohydrates
Proteins
Fats (lipids)
Vitamins
Minerals
Water

9. Continued….
Hunger – a natural physical drive that protects you from starvation
Appetite – a desire, rather than a need, to eat

10. Thinking Critically
Name three influences – other than family –that affect your food choices.

11. Chapter 5 Lesson 2
Understanding nutrients and their importance

12. Chapter 5 Lesson 2
Carbohydrates – the starches and sugars present in food
All carbohydrates are broken down to glucose
There are two type of carbohydrates

13. Simple Carbs – these digest quickly
Complex Carbs – these digest slower

14. Simple vs Complex Carbs
White bread
Oatmeal
Pasta
Brown rice
Banana
Strawberries
Potato
Donut
Apple
Wheat bread

15. Answers
Simple Carbs White bread Banana Strawberry Apple Donut Complex Carbs Oatmeal Pasta Brown rice Potato Wheat bread

16. Simple vs Complex
Simple carbohydrates (or simple sugars) are made up of one or two sugar units. Table sugar, honey, jelly, fructose (sugar from fruit), lactose (sugar from milk), syrup, candy, and other sweets are all examples of simple carbohydrates.
Complex carbohydrates (or complex sugars) are made up of hundreds or thousands of sugar units. They reside in starchy food, such as pasta, bread, potatoes, cereals, rice, and other grains.

17. What other type of food contains simple carbohydrates?

18. Continued… Fiber – an indigestible complex carbohydrate
What are some foods that have fiber?

19. Foods that contain fiber
Some vegetables, fruits, and whole grains
Oatmeal, bran cereals, and brown rice!!!
Why is it better to consume whole fruit instead of fruit juice?

20. Proteins!!!!
Protein – nutrients that help build and maintain body cells and tissues.
There are two types of proteins, what are they?

21. Complete Protein – contains all nine essential amino acids

22. Examples of Complete Protein
Fish
Meat
Eggs
Milk
Cheese
Which is a better source of protein?

23. Continued Incomplete – lack one or more of the essential amino acids
Examples of food…..
Peas
Whole grains
Peanut butter
Bread

24. Why protein????
It helps your body replace damaged or worn out cells by making new ones from protein!

25. Lipids!
What are lipids?

26. Continued…..
Lipids – a fatty substance that does not dissolve in water.
Fact: Fat provides more than twice the energy of carbohydrates or proteins.
Why is this a true statement?

27. Saturated vs Unsaturated
Saturated fats are usually solid at room temperature.
Examples fat from chicken and fish

28. Unsaturated fats are usually liquids at room temperature
Examples cooking oils
Is butter saturated or unsaturated?
Which fat (saturated or unsaturated) is associated with a reduced risk of heart disease?

29. Hydrogenated Fats Beware of theses fats!!!!!
If a food label has the word hydrogenated (oils or fats) that fat cannot be broken down and overtime can lead to a heart attack!
What % of fat should we intake per day?
20 to 30 percent of out daily calorie intake

32. Cholesterol A waxy substance that circulates in the blood.
High cholesterol can be hereditary or caused by the food you eat.

34. Vitamins vs. Minerals
Vitamins - Compounds that help regulate many vital body processes, including the digestions, absorption, and metabolism of other nutrients.
Minerals – substances that the body cannot manufacture but are needed for forming healthy bones and teeth and for regulating many vital body processes.

35. Vitamins
Handout

36. Minerals
List of Minerals Calcium: Calcium is required for strong bones and teeth. It enhances the process of blood clotting and production of enzymes and helps stabilize blood pressure levels. Iron: Iron is an important component of blood and it plays an important role in transportation of oxygen to cells. Iodine: Iodine is necessary for proper functioning of thyroid gland. It also helps in protein synthesis. Copper: Copper is essential for proper functioning of red blood cells and brain as well.

37. Sodium: Sodium is required to maintain balance of fluid and alkali levels in the body. It enhances the function of nerves and muscles. Potassium: Potassium also governs fluid levels and helps stabilize blood pressure and heart beats. It also regulates nerve impulses. Zinc: Zinc helps strengthen your immune system and promotes fast healing. It also promotes healthy hair, eyes, skin and nails. It is required for proper sexual development and also for DNA and protein synthesis. Magnesium: It is required for healthy muscles and it enhances the function of nerves. It also helps maintain calcium levels and thus aids to maintain the bone density. Phosphorus: It plays an important role in muscle and nerve function and in the release of energy. It also strengthens your bones and teeth.

38. Which is the healthier lipid, saturated or unsaturated, and why?

39. Warm-Up
What is the Food Pyramid?

40. Track Calories

41. Chapter 5 Lesson 3
Dietary Guidelines for Americans – a set of recommendations for healthful eating and active living.
How much has food portion size increased in America since the 1980’s? Or has it increased at all?

42. Fast food portions are 2 to 5 times as large today as they were in the 1980’s

43. Portion Size

44. Why?
Why do you think food has increased in size over the last twenty years?

46. Competition

47. Stomach 3 strawberries = 20 Cal Big Mac = 576 Cal

48. How large is your stomach?

50. At its widest the stomach can stretch about 12 inches long and 6 inches wide.

51. A healthy weight is based on what two factors?

52. Height and Weight

54. Food Pyramid – a guide for making healthful daily food choices.

55. Food Pyramid

56. ABC’s of Health
Aim for Fitness
Build a Health Base
Chose Sensibly

57. Chapter 5 Lesson 4
Food Additives – substances intentionally added to food to produce a desired affect.

58. Nutri-Grain

59. Food Allergy – a condition in which the body’s immune system reacts to substances in some foods.
Peanuts, eggs, fish, dairy, wheat.

60. Intolerance – negative reaction to a food or part of food caused by a metabolic problem.
Ex. Lactose intolerant

61. Foodborne Illness – food poisoning
Ex. Food that is not cooked properly or cooked thoroughly.

62. Pasteurization – the process of treating a substance with heat to destroy or slow the growth of pathogens.
Ex. Milk

63. Cross contamination – the spreading of bacteria or other pathogens from one food to another
Ex. Not washing hands, or eating utensils, plates or countertops.

64. Fat, sick, and nearly dead (documentary)