1. Chapter 5 Nutrition and Your Health
Lesson 1
Food in Your Life
p. 96

2. Health Terms
Nutrients
Hunger
Appetite
Nutrition

3. Why Do You Eat?
The foods you eat are your body’s chief source of nutrients
The nutrients you eat will affect all sides of your health triangle
How you look
How you feel
How you act
How you grow

4. Have you ever wondered why you eat and why you make certain food choices?

5. Your Body’s Physical Need for Food
HUNGER
When your stomach is empty, its wall contract and stimulate nerve endings.
The nerve endings send signals to your brain that food is needed

6. Your Body’s Physical Need for Food cont’d
HUNGER
When you eat, your stomach (muscle) stretches
Nerve endings stop sending messages of hunger

7. Your Mind’s Desire for Food
Appetite

8. Your Mind’s Desire for Food cont’d
Your Environment
Culture
Ethnic background
Religious beliefs
Teen culture

9. Your Mind’s Desire for Food cont’d
Your Environment
Family & friends
What you ate as a child
Determines you likes & dislikes
Based on what you were fed by your parents
Friends can influence your food choices
As you grow older
Because of social experiences

10. Your Mind’s Desire for Food cont’d
Your Environment
Advertising
Ads goals are to make you aware of products
Can shape your food decisions
Millions of Dollars spent on persuasion
Sex appeal
Weight loss
Terrific appearance

11. Your Mind’s Desire for Food cont’d
Your Environment
Time and Money
Taste & nutrition are the top 2 factors that influence food shopping decisions
Cost, convenience, & food safety are next
People rely on foods that can be cooked and served quickly
Cost can affect food choices…how?

12. Your Mind’s Desire for Food cont’d
Your Emotions
Have you ever eaten something because you are bored, stressed, or depressed?
Overeating
Weight gain
Have you ever not eaten when you are upset or bored?
Malnourished
Weight loss

13. Your Eating Habits
Often time people can’t distinguish between hunger and appetite
They can’t stop eating even after hunger has been satisfied.
Leads to overeating
The foods that trigger appetite are high in fat, sodium, & calories

14. Nutrition Throughout Your Life
Your body needs nutrients to grow and develop
Adolescence is the 2nd fastest growing time in your life
Good nutrition can help prevent chronic diseases

15. Chapter 5 Food and Your Health
Lesson 2
Nutrients: Carbohydrates, Proteins, & Fats
p. 101

16. Motivator List the following nutrients in your notebook:
Carbohydrates Proteins Fats
Under each nutrient, list as many foods as you can that are good sources for the nutrient.

17. Health Terms Carbohydrates Glucose Glycogen proteins Amino acids Lipid
Linoleic acid
Cholesterol

18. The body’s preferred source of energy!
Carbohydrates
The body’s preferred source of energy!
4 calories/gram
55-65% of daily calories

19. Carbohydrates cont’d Simple Sugars Fruit - fructose
Some veggies - maltose
Milk - lactose
Table sugar - sucrose

20. Carbohydrates cont’d Complex Starches - many sugars linked together
Rice
Grains
Seeds
Nuts
Legumes
tubers

21. Carbohydrates cont’d Fiber Does not digest Does not give energy (cal)‏
REMOVES WASTE from digestive tract
May help reduce risks of certain cancers
May help reduce risks of heart disease
Instrumental in controlling diabetes

22. Carbohydrates cont’d The Role of Carbs
Glucose - the simplest of sugars; what the body converts all foods to
Glycogen - stored sugars for later use
When you eat too many carbs, & the body cannot store them as glycogen, it converts to fat or adipose tissue

23. Proteins Made of chains of amino acids.
The body makes all but 9 of 20 amino acids.
The 9 are called essential amino acids
4 calories/gram

24. Proteins cont’d Complete protein
Contain all essential amino acids in the proper amount
Fish
Meat
Poultry
Eggs
Milk/Cheese/Yogurt
Soy

25. See the illustration p. 104 for combinations to complete proteins
Proteins cont’d
Incomplete protein
Foods that lack essential amino acids
Legumes
Nuts
Whole grains
Seeds
See the illustration p. 104 for combinations to complete proteins

26. Proteins cont’d Role of Proteins Amino acids build new body tissue
Amino acids replace damaged tissue
Proteins in hormones, enzymes, and antibodies help regulate many body processes

27. Fats provide the most concentrated form of calories or energy
YOUR BODY NEEDS FATS!
Fats provide the most concentrated form of calories or energy
9cal/gram

28. Fats cont'd Saturated Fats
Fatty acids that have all the hydrogen atoms it can hold
Solid or semi-solid at room temperature
Tropical oils
Palm, palm kernel, coconut
Animals fats
Beef, pork, egg yolk, & dairy is more concentrated
Than chicken, & fish
ASSOCIATED WITH RISK OF HEART DISEASE

29. Fats cont'd Unsaturated Fats
Defined as missing one or more pairs of hydrogen atoms
Liquid at room temperature
Fats from vegetables
Olive, corn, canola, soybean, cottonseed
Processed fats
Vegetable fats made to look like saturated fats
margarine

30. Fats cont'd Cholesterol A fat-like substance
Produced in the liver of all animals
Your body NEEDS it for
Hormone production – sex hormone
Vitamin D production (with sunlight)‏
Protective sheath around nerve fiber

31. Fats cont'd Role of Fats Carry fats soluble vitamins
Serve as a source of linoleic acid
Add flavor
Help satisfy hunger
BODY FAT – insulates and protects organs

32. Fats cont'd Teen Girls Should consume about 2,200 cal/day
About 66g of fat
Teen Boys
Should consume 2,800 cal/day
84g of fat
TOO MUCH FAT IS LINKED TO OBESITY
AND OTHER HEALTH PROBLEMS

33. Chapter 5 Food and Your Health
Lesson 3
Nutrients: Vitamins, Minerals, & Water
p. 107

34. Motivator
Write several facts
regarding
vitamins and minerals.

35. Health Terms
Vitamins
Minerals

36. Vitamins Sometimes called micronutrients
because they are needed in small amounts

37. Water-Soluble Vitamins p. 108
Vitamins cont'd
Water-Soluble Vitamins p. 108
Vitamins that dissovle in water
Extras pass through the body
Need to replenish the supply
Cooking may cause vitamin loss
C B1 (thiamine) B2 (riboflavin) niacin
B6 Folic Acid B Pantothenic Acid

38. Fat-Soluble Vitamins p.109
Vitamins cont'd
Fat-Soluble Vitamins p.109
Absorbed and transported by fat
Obtained from eating plant eating organisms
Or by eating carotenoids/with beta-carotene
Carrots
Broccoli
Spinach
Other bright color veggies

39. Fat-Soluble Vitamins cont'd
Stored & transported in body fat, liver, & kidneys
Too much can be toxic or damaging
A D E K

40. Minerals p.110 FE – iron CA - calcium
needed for hemoglobin or the oxygen carrying substance in your blood
CA - calcium
Clot blood
Bone structure
Muscle contraction
Properly functioning nervous system

41. Minerals cont'd
If you don't consume enough calcium in your diet, the body robs it's CA from bones and gives it to the muscle

42. Other Important Minerals
Minerals cont'd
Other Important Minerals
Electrolytes
sodium
chloride
potassium

43. Chapter 5 Food and Your Health
Lesson 4
Guidelines for a Healthful Eating Style
p. 112

44. Mypyramidhttp://

45. Motivator Divide a sheet of paper into 3 columns:
Food Groups Foods Rank
List the 5 foods groups
List at least 3 foods per group
Rank the groups as to how often you eat these foods…
1 most often – 5 least often

46. Health Terms
Recommended Dietary Allowance - RDA

47. Chapter 5 Food and Your Health
Lesson 5
Being a Smart Food Consumer
p. 120

48. List five items printed on a grocery food label:
Motivator
List five items printed on a grocery food label:

49. Health Terms
Food additives
Enriched food
Fortification
Unit pricing

50. Nutrition Label Basics
Food labels indicate:
Good sources of nutrients
Compare nutrients and calories
Choose foods that meet special dietary needs

52. Nutrition Label Basics cont’d
Each Label Contains:
Serving size
Servings per container
Calories per serving
Calories per serving from fat
Grams of fat, saturated fat, total carbohydrates, fiber, sugar, protein
Milligrams of cholesterol and sodium per serving

53. Nutrition Label Basics cont’d
Foods that don’t require the Nutrition Facts label:
Food served in restaurants
Plain coffee & tea
Some spices & foods that contain no nutrients
Fresh meats, poultry, & fish
Fresh fruits & vegetables
Foods produced by small companies or in small packages

54. Ingredients List Foods are listed by weight in descending order
Almost all foods must have an ingredients list
Foods are listed by weight in descending order

55. Ingredients List cont’d
Food additives are included
Add nutrients
Lengthen storage/shelf life
Give flavor or color
Maintain texture
Control acidity
Helps age food…ie cheese
Sugar and fat substitute

56. Food Product Label Claims
Food label regulations permit certain foods to claim possible benefits in combating disease or conditions:
High calcium
High fiber
Low sodium
High in vitamins

57. Food Product Label Claims cont’d
Other labeling terms:
Healthy - low in fats
- limited amounts of cholesterol
- limited amounts of sodium (360mg or less)
Light - calories have been reduced by a least a third
- fat & sodium is cut by a least half
Less - food contains 25% less of a nutrient or calories
than a comparable food
More - contains10% more than the DV for that food

58. Food Product Label Claims cont’d
Other labeling terms:
Free - the product contain no amount or a slight amount of a nutrient or calorie
Fresh - food is raw or unprocessed
- contains no preservatives
- never been frozen or heated
Natural - meat and poultry ONLY
- minimally processed with no artificial or synthetic ingredients

59. Opening Date Expiration date – last date to use the product
Freshness date – last date food is thought to be fresh
Pack date – date the product was packaged
Sell date – last date the product should be sold…can be stored/used past the sell date

60. The relative cost of a product
Shelf Labeling
Unit Pricing:
The relative cost of a product
8oz can corn 88 ¢ 11¢ per oz
12oz can corn $ ¢ per oz