Presentation is loading. Please wait.

Presentation is loading. Please wait.

1. To sustain physical well being 2. To sustain energy 3. To regulate body functions 4. To sustain growth of body cells and tissues 5. To alleviate hunger.

Published byBlaze Martin Modified over 9 years ago

Similar presentations

Presentation on theme: "1. To sustain physical well being 2. To sustain energy 3. To regulate body functions 4. To sustain growth of body cells and tissues 5. To alleviate hunger."— Presentation transcript:

1

2 1. To sustain physical well being 2. To sustain energy 3. To regulate body functions 4. To sustain growth of body cells and tissues 5. To alleviate hunger

3 What Is Nutrition? The study of how your body uses the food that you eat.

4 What is a Nutrient? A nutrient is a chemical substance in food that helps maintain the body. Some provide energy. All help build cells and tissues and regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.

5 What is “Nutrient Dense”? Foods that have a lot of vitamins, minerals or other nutrients and few calories are considered NUTRIENT DENSE. Choosing foods that are NUTRIENT DENSE are better for your overall heath. Example: Spinach or Candy Bar?

6 1. Vitamins 2. Minerals 3. Water 4. Protein 5. Fat 6. Carbohydrates a. Sugars b. Starches c. Fibers

7 Definition of a Calorie: A unit of measure for energy in food

8 Nutrients That Don’t Have Calories: 1. Vitamins (helps with chemical reactions within the body) 2. Minerals (contributes to bone strength and structure) 3. Water (aids in hydration and other body functions) 4. Fiber (aids in digestion of food)

9 Nutrients That Do Have Calories: 1. Proteins (builds and repairs body tissue) 2. Carbohydrates (provides energy) 3. Fats (acts as reserve energy, insulation and organ protection)

10 Calories Per Gram: Protein 1 Gram = 4 calories Carbohydrates 1 Gram = 4 calories Fat 1 Gram = 9 calories

11 Where can I get the nutrients that I need? Follow “Choose My Plate!” Fruits Group: 2 cups Daily Vegetables Group: 2 ½ cups Daily Milk Group: 3 cups Daily Grains Group: 6 oz. Daily Meat/Beans Group: 5 ½ oz. Daily Fats/Oils Group: Use Sparingly Water: 8 cups Daily

12 Structure of Choose My Plate

13 Structure of My Pyramid

14 Water Servings Daily: 8 Cups Daily (or 64 fl. oz.) Major Nutrient: None-Provides Hydration, Helps other nutrients do their jobs! Serving: 8 cups Tips: Watch out for “sports drinks”- sometimes they contain hidden sugars

15 Grains-(Orange) Servings Daily: 6 ounces Major Nutrient: Carbohydrates, Fiber Serving: 1 oz. = 1 slice bread OR 1 cup dry cereal OR ½ cup pasta or rice Tips: eat at least 3 oz. of whole grains each day

16 Vegetables-(Green) Servings Daily: 2 ½ cups Major Nutrient: Vitamins, Fiber Serving: 1/2 c. cut-up raw or cooked vegetables or 1 c. raw leafy vegetables Tips: Eat more dark green and orange vegetables, eat more dry beans and peas

17 Fruits-(Red) Servings Daily: 2 cups Major Nutrient: Vitamins, Fiber Serving: 1 small to medium piece of fruit OR 1 cup fresh, frozen, or canned fruit Tips: eat a variety of fruits, go easy on juices

18 Milk and Dairy-(Blue) Servings Daily: 3 cups Major Nutrient: Minerals, Protein Serving: 1 ½ oz cheese OR 1 cup milk/yogurt Tips: go low-fat or fat free, if you can’t consume milk, choose other calcium sources

19 Meat and Beans-(Purple) Servings Daily: 5 ½ ounces Major Nutrient: Protein Serving: 1 oz. lean meat OR 1 egg OR 1 T. peanut butter OR ¼ cup cooked beans OR ½ oz. nuts or seeds Tips: choose low fat or lean meats, bake, broil or grill, vary protein

20 Fats & Oils-(Yellow) Servings Daily: Use Sparingly Major Nutrient: Fat Serving: 1 tsp. soft margarine OR 1 Tbsp. low-fat mayo OR 2 Tbsp. light salad dressing OR 1 tsp. vegetable oil Tips: Watch for it in foods such as nuts, olives, mayonnaise, salad dressing Use canola, olive, peanut, soybean, corn safflower or sunflower oil.

21 Fats and Oils Fats are solid at room temperature and oils are liquid. Consume less than 10% of calories from saturated fatty acids and less than 300 mg of cholesterol. Keep trans fatty acid consumption as low as possible. Choose meat and dairy products that are low in fat.

22 Sugar Keep sugar within the discretionary calorie allowance. Choose water or fat free milk to drink. Limit sweet snacks and desserts. Select unsweetened cereals.

23 Discretionary Calorie Allowance The calories remaining after accounting for the calories needed for all the food groups. These can be used up with poor food choices in the choose my plate or saved for a real treat!

24 Physical Exercise *Children and TEENAGERS should be physically active for 60 MINUTES every day! About 60 minutes a day of physical activity may be needed to prevent weight gain. For sustained weight loss at least 60-90 minutes of physical activity is needed.

25 The Dietary Guidelines

26 1. Get Adequate Nutrients Within the Calorie Needs Caloric Breakdown Carbohydrates: 55-60% Fat: No more than 30% Protein: 10-15 % Average American eats too much fat, sugar, calories & sodium Average American doesn’t eat enough fiber.

27 2. Manage Weight & Balance Food Intake with Exercise Output

28 Serving Size Quiz What does a serving size look like?

29 QUIZ: What Makes a Serving?  A huge bag of Ruffles is helping you get through your science homework. You polish off about ½ a bag, or 50 chips. How many servings of chips have you just eaten? A. 1 B. 2 1/2 C. 5

30 The Answer: C An official serving of Ruffles is one ounce, which is about 10 chips. Half a bag is 5 servings.

31 QUIZ: What Makes a Serving? One serving of steak is about as big as: A. A deck of cards B. A CD with case C. A paperback book

32 The Answer: A An official serving of steak is three ounces or about as big as a deck of cards. A typical slab you would get at a steak house would be five times that size.

33 QUIZ: What Makes a Serving? According to the label on a package of Oreos, one serving has 100 calories and five grams of fat. How many cookies are in a serving? A. 1 B. 2 C. 3

34 The Answer: B An official serving of Oreos is 2 cookies. But who can stop at just 2?

35 QUIZ: What Makes a Serving? The label on your favorite brand of ultrasinful ice cream says that one serving has a killer 300 calories and 15 grams of fat. How many scoops are in one serving? A. 3 B. 2 C. 1

36 Answer: C One official serving is 1 scoop, just ½ a cup.

37 QUIZ: What Makes a Serving? On “official” serving of french fries contains 3 ounces. How many servings are in a McDonald’s Super Size french fries? A. 1 B. 2 C. 3

38 Answer: C A Super Size french fries contains 3 official servings, adding up to 540 calories.

39 QUIZ: What Makes a Serving? A 7-Eleven Big-Gulp contains how many servings of soda? A. 2 B. 4 C. 8

40 Answer: C A Big-Gulp has 8 servings, more than enough to quench the thirst of a large family. A can of soda contains 1 ½ servings.

41 3. Be Physically Active Each Day

42 4. Choose a Variety of Fruits, Vegetables, Whole Grains and Fat-Free or Low-Fat Milk Products Daily.

43 5. Monitor Your Intake of Fats Watch for naturally occurring invisible fat in foods such as avocados, olives, milk, eggs, etc…

44 6. Choose Carbohydrates Wisely Choose fruits, vegetables and whole grains. Limit sugar.

45 7. Watch Your Intake of Sodium What can too much salt/sodium do to your body? Can cause high blood pressure and heart disease. Where does it hide? In prepared foods (frozen, canned, etc.)

46 8. If You Drink Alcohol, Do So in Moderation

47 9. Keep Food Safe to Eat

Download ppt "1. To sustain physical well being 2. To sustain energy 3. To regulate body functions 4. To sustain growth of body cells and tissues 5. To alleviate hunger."

Similar presentations

Steps to a healthier you

Steps to a healthier you
Choose My Plate and Dietary Guidelines

Choose My Plate and Dietary Guidelines
ENERGY PRODUCING Provides energy Carbohydrates Builds and repairs tissue Protein Insulation, protection, reserve energy Fat NON-ENERGY PRODUCING Assists.

ENERGY PRODUCING Provides energy Carbohydrates Builds and repairs tissue Protein Insulation, protection, reserve energy Fat NON-ENERGY PRODUCING Assists.
SOL: 8.4B SOL: 8.4C.  PICK UP A JOUNAL PAPER FROM THE CHAIR  SIT IN YOUR SQUAD AND ANSWER THE QUESTION.  DO NOT DO THE BACK OF THE PAPER.

SOL: 8.4B SOL: 8.4C.  PICK UP A JOUNAL PAPER FROM THE CHAIR  SIT IN YOUR SQUAD AND ANSWER THE QUESTION.  DO NOT DO THE BACK OF THE PAPER.
The New Food Guide Pyramid! What’s the Difference?

The New Food Guide Pyramid! What’s the Difference?
What Is MyPlate?? MyPlate --- shows us the 5 food groups using a familiar mealtime visual, a place setting. MyPlate --- is designed to help consumers make.

What Is MyPlate?? MyPlate --- shows us the 5 food groups using a familiar mealtime visual, a place setting. MyPlate --- is designed to help consumers make.
MyPlate - MyPlate was released in June 2011.

MyPlate - MyPlate was released in June 2011.
Choose My Plate and Dietary Guidelines

Choose My Plate and Dietary Guidelines
Nutrition Tom Cocivera 9 th Grade  Obtained through food  Energy we need to function  Materials we need to function  Foods we eat can be GOOD or.

Nutrition Tom Cocivera 9 th Grade  Obtained through food  Energy we need to function  Materials we need to function  Foods we eat can be GOOD or.
Ms. Palma Winter 2010. What is Nutrition? What do you know about Nutrition? You are going to be divided up into groups. In your groups you will have 5.

Ms. Palma Winter What is Nutrition? What do you know about Nutrition? You are going to be divided up into groups. In your groups you will have 5.
My Pyramid Basics and Dietary Guidelines. Anatomy of My Pyramid Activity Activity is represented by the steps and the person climbing them, as a reminder.

My Pyramid Basics and Dietary Guidelines. Anatomy of My Pyramid Activity Activity is represented by the steps and the person climbing them, as a reminder.
Which food groups should make up half your plate? Which food group is made up simple and complex carbohydrates? Which food group/s are the most colorful.

Which food groups should make up half your plate? Which food group is made up simple and complex carbohydrates? Which food group/s are the most colorful.
Objective 7.02 Assess personal eating habits

Objective 7.02 Assess personal eating habits
GUIDELINES FOR HEALTHY EATING. EATING AND GOOD HEALTH Poor eating habits can lead too: heart disease, high blood pressure, diabetes, and some forms of.

GUIDELINES FOR HEALTHY EATING. EATING AND GOOD HEALTH Poor eating habits can lead too: heart disease, high blood pressure, diabetes, and some forms of.
My Plate and Reading Labels. Chapter 9 Nutrition Review Which is the good cholesterol? How do we get good cholesterol? What does bad cholesterol lead.

My Plate and Reading Labels. Chapter 9 Nutrition Review Which is the good cholesterol? How do we get good cholesterol? What does bad cholesterol lead.
The Food Pyramid Going for the 3 Increases: Increase in Health, Increase in Happiness & Increase in Energy Strategies for Success in Weight Management.

The Food Pyramid Going for the 3 Increases: Increase in Health, Increase in Happiness & Increase in Energy Strategies for Success in Weight Management.
Welcome to the Food Guide Pyramid

Welcome to the Food Guide Pyramid
Jump into Shape Nutrition 101. Essential Nutrients Carbohydrates Protein Fat Vitamins Minerals Water.

Jump into Shape Nutrition 101. Essential Nutrients Carbohydrates Protein Fat Vitamins Minerals Water.
Lifestyles, Fitness and Rehabilitation Diet and Nutrition.

Lifestyles, Fitness and Rehabilitation Diet and Nutrition.
The 2005 Dietary Guidelines & MyPyramid. The Dietary Guidelines Report issued every 5 years. A blueprint for a healthy diet. Americans age 2 and over.

The 2005 Dietary Guidelines & MyPyramid. The Dietary Guidelines Report issued every 5 years. A blueprint for a healthy diet. Americans age 2 and over.

Similar presentations

Ads by Google