“Do Now” Please write down what you ate for; Please write down what you ate for; Breakfast, Lunch and Dinner yesterday. Breakfast, Lunch and Dinner yesterday.

“Do Now” Please write down what you ate for; Please write down what you ate for; Breakfast, Lunch and Dinner yesterday. Breakfast, Lunch and Dinner yesterday. Tonight input your meals into your account for your Nutrition Project. Tonight input your meals into your account for your Nutrition Project. Remember to breakdown each meal by ounces, cups, teaspoons, tablespoon, etc. Remember to breakdown each meal by ounces, cups, teaspoons, tablespoon, etc.

Nutrition Chapter 5 Lesson 1 Pages 110-113

Lesson Objectives Know the Importance of Good Nutrition Know the Importance of Good Nutrition What Influences your Food Choices What Influences your Food Choices Factors that influence your Basal Metabolic Rate Factors that influence your Basal Metabolic Rate

What is Nutrition? Nutrition- The process by which the body takes in and uses food. Nutrition- The process by which the body takes in and uses food. Calories- Units of heat that measure the energy used by the body and the energy that food supply to the body. Calories- Units of heat that measure the energy used by the body and the energy that food supply to the body. Nutrients- Substances in food that your body needs to grow, to repair itself, and to supply you with energy Nutrients- Substances in food that your body needs to grow, to repair itself, and to supply you with energy

Product Labeling Light or Lite Light or Lite The calories have been reduced by at least 1/3, or the fat/sodium have been reduced by 50% The calories have been reduced by at least 1/3, or the fat/sodium have been reduced by 50% Less Less The food contains 25% less of a nutrient or calories The food contains 25% less of a nutrient or calories Free Free The food contains NO or an insignificant amount of total fat, saturated fat, trans fat, cholesterol, sodium, sugars or calories The food contains NO or an insignificant amount of total fat, saturated fat, trans fat, cholesterol, sodium, sugars or calories

Product Labeling More More The food contains 10% more of the daily value for a vitamin, mineral, protein or fiber The food contains 10% more of the daily value for a vitamin, mineral, protein or fiber High, Rich In, or Excellent Source Of High, Rich In, or Excellent Source Of The food contains 20% or more of the daily value for a vitamin, mineral, protein or fiber The food contains 20% or more of the daily value for a vitamin, mineral, protein or fiber Lean Lean The food is a meat, poultry, fish or shellfish product that has less than 10 g of total fat, and less than 4 g of saturated fat per 3 oz serving The food is a meat, poultry, fish or shellfish product that has less than 10 g of total fat, and less than 4 g of saturated fat per 3 oz serving

Food Labels It is a Law to have a food label on every product that is intended for sale It is a Law to have a food label on every product that is intended for sale Most food labels list the food’s ingredients by weight, in descending order, with the ingredient in the greatest mount listed first. Most food labels list the food’s ingredients by weight, in descending order, with the ingredient in the greatest mount listed first. So, what exactly is on our food labels? So, what exactly is on our food labels?

NUTRITION FACT LABLES Old-2 Decades vs. New 2014 http://www.cnn.com/2014/02/27/health/nutrition- labels-changes/ http://www.cnn.com/2014/02/27/health/nutrition- labels-changes/

Influences of your food choices Hunger: an unlearned inborn response, is a natural physical drive that protects you from starvation. When the stomach is empty, its walls contract, stimulating nerve endings. These nerves send a message to your brain that your body needs food. Appetite: Is a desire, rather than a need, to eat. Many factors influence your food choices and eating habits, including your emotions and a number of factors in your environment.

Question What environmental issues affect the choices you make when it comes to food?

Environmental Issues Family, friends & peers Convenience & Cost Culture & Ethnic Background Advertising Do you think eating with family and friends is better or worse for you? Why?

Basic Good Nutrition Benefits Growth Prevention (Type II Diabetes, Heart Disease, Stroke, Colon Cancer, Liver & Kidney Disease, Osteoporosis etc.) Appearance

Metabolism, What is it and What does it do? Metabolism converts the fuel in the food we eat into the energy needed to power everything we do. Metabolism converts the fuel in the food we eat into the energy needed to power everything we do. From moving to thinking to growing. From moving to thinking to growing.

Gaining and Losing Weight Just as a car stores gas in the gas tank until it is needed to fuel the engine, the body stores calories - primarily as fat. If you overfill a car's gas tank, it spills over onto the pavement. Likewise, if a person eats too many calories, they "spill over" in the form of excess fat on the body. Just as a car stores gas in the gas tank until it is needed to fuel the engine, the body stores calories - primarily as fat. If you overfill a car's gas tank, it spills over onto the pavement. Likewise, if a person eats too many calories, they "spill over" in the form of excess fat on the body.

Gaining and Losing Weight The number of calories a person burns in a day is affected by: The number of calories a person burns in a day is affected by: 1) How much that person exercises 2) The amount of fat and muscle in his or her body 3) The person's Basal Metabolic Rate (BMR).

Basal Metabolic Rate Basal Metabolic Rate, or BMR, is a measure of the rate at which a person's body "burns" energy, in the form of calories, while at rest. Basal Metabolic Rate, or BMR, is a measure of the rate at which a person's body "burns" energy, in the form of calories, while at rest. BMR is the minimal amount of calories the body needs to survive. BMR is the minimal amount of calories the body needs to survive. The BMR can play a role in a person's tendency to gain weight. The BMR can play a role in a person's tendency to gain weight.

What factors influence a person’s BMR? To a certain extent, a person's basal metabolic rate is inherited To a certain extent, a person's basal metabolic rate is inherited Exercising more will not only cause a person to burn more calories directly from the extra activity itself, but becoming more physically fit will increase BMR as well. Exercising more will not only cause a person to burn more calories directly from the extra activity itself, but becoming more physically fit will increase BMR as well. People with more muscle and less fat generally have higher BMRs. People with more muscle and less fat generally have higher BMRs.

Measuring BMR http://www.bmi-calculator.net/bmr- calculator/ http://www.bmi-calculator.net/bmr- calculator/ http://www.bmi-calculator.net/bmr- calculator/ http://www.bmi-calculator.net/bmr- calculator/ https://www.youtube.com/watch?v=Q HvBcmJxlWc https://www.youtube.com/watch?v=Q HvBcmJxlWc https://www.youtube.com/watch?v=Q HvBcmJxlWc https://www.youtube.com/watch?v=Q HvBcmJxlWc

Question What can you do to improve your food choices and positively influence your metabolism?

INTERACTIVE STUDY GUIDE http://glencoe.mcgraw- hill.com/sites/dl/free/007 8726549/359988/InterAc tCh5Ls1.html

Nutrition: Carbohydrates Chapter 5 Lesson 2 Pg. 114-118

Nutrients Objective 1: Describe the functions of the simple and complex carbohydrates Objective 1: Describe the functions of the simple and complex carbohydrates Objective 2: Describe the functions of the six basic nutrients. Objective 2: Describe the functions of the six basic nutrients. Objective 3: Identify some of the benefits of fiber Objective 3: Identify some of the benefits of fiber

What is a Carbohydrate? Carbohydrates (Carbs)- The starches and sugars found in foods. Carbohydrates (Carbs)- The starches and sugars found in foods. Made up of carbon, oxygen, and hydrogen Made up of carbon, oxygen, and hydrogen The body’s preferred source of energy The body’s preferred source of energy Carbs provide, 4 calories per 1 gram Carbs provide, 4 calories per 1 gram

Carbohydrates Your body uses the energy from the carbs everyday, for every task. Your body uses the energy from the carbs everyday, for every task. Depending on their chemical make-up there are 2 types; Depending on their chemical make-up there are 2 types; Simple Simple Complex Complex 55-60% of your daily calories should come from complex carbs. 55-60% of your daily calories should come from complex carbs.

Simple Carbohydrates What are simple carbohydrates? What are simple carbohydrates? Also know as EMPTY CALORIES Also know as EMPTY CALORIES Sugars; fructose and lactose Sugars; fructose and lactose Found primarily in fruit and milk Found primarily in fruit and milk Most familiar; Sucrose Most familiar; Sucrose Found naturally; plants Found naturally; plants Refined to make table sugar Refined to make table sugar Sucrose is also added to manufactured foods Sucrose is also added to manufactured foods http://abcnews.go.com/GMA/video/sugar- bad-health-weight-alcohol-15496307 http://abcnews.go.com/GMA/video/sugar- bad-health-weight-alcohol-15496307 http://abcnews.go.com/GMA/video/sugar- bad-health-weight-alcohol-15496307 http://abcnews.go.com/GMA/video/sugar- bad-health-weight-alcohol-15496307

Simple Carbohydrates

Videos Splenda Splenda http://video.foxnews.com/v/3914230/sour -news http://video.foxnews.com/v/3914230/sour -news http://video.foxnews.com/v/3914230/sour -news http://video.foxnews.com/v/3914230/sour -news

Corn, Bad for you? How? Read quietly to yourself… The vast majority of the high fructose corn syrup containing 55% fructose is used to sweeten carbonated soft drinks and other flavored beverages. Minor amounts are used in frozen dairy products. Essentially all foods listing “high fructose corn syrup” as an ingredient contain the syrup with 42% fructose. The 95% fructose corn syrup is becoming more common in beverages, canned fruits, confectionery products and dessert syrups. The vast majority of the high fructose corn syrup containing 55% fructose is used to sweeten carbonated soft drinks and other flavored beverages. Minor amounts are used in frozen dairy products. Essentially all foods listing “high fructose corn syrup” as an ingredient contain the syrup with 42% fructose. The 95% fructose corn syrup is becoming more common in beverages, canned fruits, confectionery products and dessert syrups. “Now, a quarter of the 45,000 items in the average supermarket contain processed corn, often in the form of high-fructose corn syrup.” “Now, a quarter of the 45,000 items in the average supermarket contain processed corn, often in the form of high-fructose corn syrup.” That’s…11,250 products That’s…11,250 products

Complex Carbohydrates What are complex carbohydrates? What are complex carbohydrates? Starches Starches Found primarily in; whole grains, nuts, seeds, legumes and tubers (root veggies) Found primarily in; whole grains, nuts, seeds, legumes and tubers (root veggies) Did you know? Did you know? Your body must break down complex carbs to simple carbs before it can use them for energy Your body must break down complex carbs to simple carbs before it can use them for energy

Complex Carbohydrates

The Role Of Carbohydrates Your body converts all carbs to Glucose Your body converts all carbs to Glucose A simple sugar that’s the main source of energy for our bodies A simple sugar that’s the main source of energy for our bodies The glucose that is not used is stored in the liver and muscles as a starch-like substance called; glycogen. The glucose that is not used is stored in the liver and muscles as a starch-like substance called; glycogen. When your body needs more energy the glycogen is converted back to glucose. When your body needs more energy the glycogen is converted back to glucose. Excess carbs taken in and not used are converted to body fat Excess carbs taken in and not used are converted to body fat

Blood Sugar When glucose is in your blood it is utilized for energy and metabolized by the hormone insulin When glucose is in your blood it is utilized for energy and metabolized by the hormone insulin Too much sugar in your blood will increase insulin levels and create insensitivity. Too much sugar in your blood will increase insulin levels and create insensitivity. This can, over time, cause type II diabetes. This can, over time, cause type II diabetes. Healthy fasting blood sugar: Healthy fasting blood sugar: Less than 100 mg/dl Less than 100 mg/dl

Question What is Type II Diabetes and how does it affect the body?

Fiber, What is it? What does it do? Is an indigestible complex carbohydrate that is found in tough, stringy parts of vegetables, fruits and whole grains. Is an indigestible complex carbohydrate that is found in tough, stringy parts of vegetables, fruits and whole grains. Fiber helps move waste through the digestive system and helps prevent against constipation. Fiber helps move waste through the digestive system and helps prevent against constipation.

Two Types Soluble: Soluble: Turns to gel in water Insoluble: Insoluble: Doesn't dissolve in water

Fiber Did you know? Did you know? That if you eat enough fiber throughout your life, it can help prevent against heart disease! That if you eat enough fiber throughout your life, it can help prevent against heart disease! It can also help control diabetes by reducing your blood glucose levels It can also help control diabetes by reducing your blood glucose levels Eat between 20-35 grams of fiber a day! Eat between 20-35 grams of fiber a day! Sources Fruit Vegetables w/edible skins Whole grains Bran, cereal, oatmeal, brown rice

Lowers Risk Factors Improves blood glucose levels Improves blood glucose levels Lowers “LDL” bad cholesterol Lowers “LDL” bad cholesterol Reduces inflammation Reduces inflammation Binds to potential cancer-causing agents, helping to flush them out of the body National Cancer Institute. (article from us news.com) Binds to potential cancer-causing agents, helping to flush them out of the body National Cancer Institute. (article from us news.com)

How to get the Proper amount of Fiber… Start your day with a whole grain breakfast cereal; Oatmeal! Start your day with a whole grain breakfast cereal; Oatmeal! Choose whole fruit instead of fruit juice Choose whole fruit instead of fruit juice Eat 5 servings of fruit and vegetables a day! Eat 5 servings of fruit and vegetables a day! Select high-fiber snacks Select high-fiber snacks Popcorn (no butter), raw veggies, nuts, apples, pears, peaches, plums (edible skin) Popcorn (no butter), raw veggies, nuts, apples, pears, peaches, plums (edible skin)

Activity List the majority of the foods you eat that are carbohydrates. List the majority of the foods you eat that are carbohydrates. Write healthy alternative foods next to the ones that may not be good choices. Write healthy alternative foods next to the ones that may not be good choices.

INTERACTIVE STUDY GUIDE http://glencoe.mcgraw- hill.com/sites/dl/free/007872 6549/359988/InterActCh5Ls 2.html

Nutrition: Protein Chapter 5 Lesson 3

Analyzing Protein Objective 1: Identify the role of protein in your body Objective 1: Identify the role of protein in your body Objective 2: Be able to identify where you could obtain the 9 essential amino acids Objective 2: Be able to identify where you could obtain the 9 essential amino acids Objective 3: Give an example of how to make incomplete proteins complete by combining foods Objective 3: Give an example of how to make incomplete proteins complete by combining foods

Review from Lesson 2 What are simple carbohydrates? What are simple carbohydrates? Sugars; glucose, fructose, lactose Sugars; glucose, fructose, lactose Examples? Examples? Fruits, Milk, Cake, Candy, Pop Fruits, Milk, Cake, Candy, Pop What are complex carbohydrates? What are complex carbohydrates? Starches Starches Examples? Examples? Whole grains, seeds, nuts, legumes, tubers Whole grains, seeds, nuts, legumes, tubers The body must break down__________ carbohydrates into ___________carbohydrates before it can use them for energy. The body must break down__________ carbohydrates into ___________carbohydrates before it can use them for energy. Complex/simple Complex/simple

Protein, What is it? How does it work? Protein Protein Nutrients that help build and maintain body cells and tissues Nutrients that help build and maintain body cells and tissues Made up of chains called, Amino Acids Made up of chains called, Amino Acids Your body can manufacture all but 9 of the 20 different amino acids that make up proteins. Your body can manufacture all but 9 of the 20 different amino acids that make up proteins. These 9 amino acids are known as Essential Amino Acids These 9 amino acids are known as Essential Amino Acids So where do we get them? So where do we get them?

Complete Proteins Complete Proteins Complete Proteins Contain adequate amounts of all nine essential amino acids. Contain adequate amounts of all nine essential amino acids. Found in animal products Found in animal products Fish Fish Meat Meat Poultry Poultry Eggs Eggs Dairy Products; milk, cheese, yogurt Dairy Products; milk, cheese, yogurt

Videos “Milk the Deadly Poison” http://www.youtube.com/watch?v=tYpafipJyDE “Pink Slime” http://www.youtube.com/watch?v=bTs-VWbVY5o http://www.youtube.com/watch?v=bzjEurReduE Cows Fed Candy http://www.youtube.com/watch?v=iMcAtdholmM Superbug found in Chicken http://www.youtube.com/watch?v=fX-oeYZZsL8

Vegetarians Do not eat meat Do not eat meat There is a difference between vegetarians and vegans. What is it? There is a difference between vegetarians and vegans. What is it? May have a challenge getting protein, so how do they? May have a challenge getting protein, so how do they? Eggs, Milk, Cheese, Yogurt Eggs, Milk, Cheese, Yogurt Beans, legumes, grains, nuts, seeds Beans, legumes, grains, nuts, seeds Combining foods carefully is the key Combining foods carefully is the key Ex: Legumes + Grains Ex: Legumes + Grains Ex: Nuts + Seeds Ex: Nuts + Seeds

Incomplete Proteins Incomplete Proteins Incomplete Proteins Lack one or more of the essential amino acids Lack one or more of the essential amino acids Sources Sources Beans, peas, nuts, and whole grains Beans, peas, nuts, and whole grains If you were to combine peanut butter and bread, that would give you a complete protein If you were to combine peanut butter and bread, that would give you a complete protein You don’t have to combine the incomplete proteins in one meal, you just need to eat them over the course of the day! You don’t have to combine the incomplete proteins in one meal, you just need to eat them over the course of the day!

Role of Proteins Proteins have many functions including; Proteins have many functions including; During major growth periods such as; adolescence, puberty, & pregnancy, the body builds new cells and tissues from the amino acids in proteins. During major growth periods such as; adolescence, puberty, & pregnancy, the body builds new cells and tissues from the amino acids in proteins. Throughout your life your body replaces damaged or worn-out cells by making new ones from protein. Throughout your life your body replaces damaged or worn-out cells by making new ones from protein.

Role of Proteins Your body also produces enzymes, hormones and antibodies from proteins. Your body also produces enzymes, hormones and antibodies from proteins. Proteins help supply your body with energy, even though they are not the main source. Proteins help supply your body with energy, even though they are not the main source. Proteins, like carbs, provide 4 calories per every 1 gram. Proteins, like carbs, provide 4 calories per every 1 gram. Excess protein is converted to body fat Excess protein is converted to body fat

Activity How many grams of protein should you have per meal and per day? Do you feel you are getting enough or too few? How many grams of protein should you have per meal and per day? Do you feel you are getting enough or too few? Does being active increase or decrease protein needs? Why? Does being active increase or decrease protein needs? Why? Do most people need protein supplements? Why? Do most people need protein supplements? Why?

INTERACTIVE STUDY GUIDE http://glencoe.mcgraw- hill.com/sites/dl/free/0078726 549/359988/InterActCh5Ls3. html

Nutrition: Fats/Vitamins/Minerals Chapter 5 Lesson 4

Fats/Vitamins/Minerals Objective 1: Compare and contrast saturated, unsaturated and trans fatty acids Objective 1: Compare and contrast saturated, unsaturated and trans fatty acids Objective 2: Understand cholesterol and the difference between HDL and LDL Objective 2: Understand cholesterol and the difference between HDL and LDL Objective 3: Identify the two types of vitamins and their benefits Objective 3: Identify the two types of vitamins and their benefits Objectives 4: Identify and explain the benefits of minerals Objectives 4: Identify and explain the benefits of minerals

Fats Fats are a type of lipid Fats are a type of lipid Lipid- A fatty substance that does not dissolve in water Lipid- A fatty substance that does not dissolve in water In your bloodstream they are stored as triglycerides and cholesterol In your bloodstream they are stored as triglycerides and cholesterol Fats provide more than TWICE the energy of carbs or proteins Fats provide more than TWICE the energy of carbs or proteins 9 calories = 1 gram 9 calories = 1 gram

Fats The building blocks of fats are called fatty acids The building blocks of fats are called fatty acids Fatty acids that your body needs but cannot produce are called essential fatty acids Fatty acids that your body needs but cannot produce are called essential fatty acids Classified as 2 types depending on their chemical composition Classified as 2 types depending on their chemical composition Saturated Saturated Unsaturated Unsaturated Most fats are a mixture of both types Most fats are a mixture of both types

Saturated Fatty Acids Saturated fatty acids hold all the hydrogen atoms they can, meaning they are solid at room temperature Saturated fatty acids hold all the hydrogen atoms they can, meaning they are solid at room temperature Examples: Animal fats/tropical oils Examples: Animal fats/tropical oils Palm oil, Coconut oil Palm oil, Coconut oil Beef, pork, egg yolks, and dairy foods are higher in saturated fat than chicken and fish. Beef, pork, egg yolks, and dairy foods are higher in saturated fat than chicken and fish. High intake of saturated fat = increased risk of heart disease High intake of saturated fat = increased risk of heart disease

Unsaturated Fatty Acids Unsaturated fatty acids have at least 1 unsaturated bond, meaning they have room to add hydrogen. Unsaturated fatty acids have at least 1 unsaturated bond, meaning they have room to add hydrogen. Examples: Vegetable fats Examples: Vegetable fats Olive, canola, soybean, corn and cottonseed oils Olive, canola, soybean, corn and cottonseed oils Typically liquids (oils) at room temperature Typically liquids (oils) at room temperature Increase in unsaturated fatty acids = lower risk of heart disease Increase in unsaturated fatty acids = lower risk of heart disease

2 Types of Unsaturated Fat Monounsaturated Monounsaturated Have only one unsaturated bond Have only one unsaturated bond Are liquid at room temperature Are liquid at room temperature Solidify when refrigerated Solidify when refrigerated Examples Examples Olive Oil Olive Oil Canola Oil Canola Oil Polyunsaturated Have more than one unsaturated bond Liquid at room temp and in the refrigerator Examples Safflower Oil Corn Oil

Trans-Fats/ Hydrogenated Oils Trans fatty Acids Trans fatty Acids Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Another name for trans fats is “partially hydrogenated oils." Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Another name for trans fats is “partially hydrogenated oils." Trans fats give foods a desirable taste and texture. Trans fats give foods a desirable taste and texture. Inexpensive to produce and lasts a long time Inexpensive to produce and lasts a long time Examples: Examples: Fried Foods (Fries, Doughnuts, Chicken) Fried Foods (Fries, Doughnuts, Chicken) Baked Goods (Pie crust, cookies, crackers, margarine) Baked Goods (Pie crust, cookies, crackers, margarine)

Question Do you think trans-fats are better or worse for you than fat found in food? Why? Do you think trans-fats are better or worse for you than fat found in food? Why?

Video Trans-Fats http://www.youtube.com/watch?v=2S1mQYO0g68

Cholesterol Cholesterol Cholesterol A waxy lipid-like substance that circulates in blood. A waxy lipid-like substance that circulates in blood. Cannot dissolve in your blood, carried by lipoproteins Cannot dissolve in your blood, carried by lipoproteins 2 major types 2 major types LDL- Low Density  “bad” LDL- Low Density  “bad” HDL- High Density  “good” HDL- High Density  “good” A high intake saturated & trans fat can lead to an increase in cholesterol A high intake saturated & trans fat can lead to an increase in cholesterol

Video Cholesterol http://www.healthline.com/understanding- cholesterol/anatomy-animations#1/bodies-in-motion- cholesterol http://www.healthline.com/understanding- cholesterol/anatomy-animations#1/bodies-in-motion- cholesterol

Role of Fats Fats are essential to transport vitamins, A,D,E, and K in your blood. Fats are essential to transport vitamins, A,D,E, and K in your blood. They serve as sources of linoleic acid, an essential fatty acid that is needed for growth and healthy skin. They serve as sources of linoleic acid, an essential fatty acid that is needed for growth and healthy skin. Fats add texture and flavor to foods Fats add texture and flavor to foods Help satisfy hunger longer than carbs and proteins Help satisfy hunger longer than carbs and proteins No more than 20-30% of your daily caloric intake No more than 20-30% of your daily caloric intake

Role of Fats Omega 3 fatty acids found in fish oil, eggs and seeds may help in lessening inflammation and improving joint health. Omega 3 fatty acids found in fish oil, eggs and seeds may help in lessening inflammation and improving joint health. Good fat and HDL cholesterol aid in reducing risks for heart disease and improve brain function Good fat and HDL cholesterol aid in reducing risks for heart disease and improve brain function

Risks & Blood Levels Fasting Triglyceride levels <150 mg/dl Fasting Triglyceride levels <150 mg/dl Fasting Cholesterol levels should be Fasting Cholesterol levels should be - Total <200 - Total <200 - LDL <100 - LDL <100 - HDL >40 - HDL >40 - Ratio 4:1 - Ratio 4:1

Activity What is considered a healthy total cholesterol LDL, HDL and ratio? What are the risks of having high total Cholesterol, LDL and Triglycerides? What is considered a healthy total cholesterol LDL, HDL and ratio? What are the risks of having high total Cholesterol, LDL and Triglycerides? Are cholesterol & triglycerides levels controllable? How? Are cholesterol & triglycerides levels controllable? How? What changes can you make to your diet, to decrease saturated and trans fat? Explain… What changes can you make to your diet, to decrease saturated and trans fat? Explain…

Vitamins Vitamins Vitamins Are compounds that help regulate many vital body processes including; Are compounds that help regulate many vital body processes including; Digestion, absorption, and metabolism of other nutrients. Digestion, absorption, and metabolism of other nutrients. 2 types: Water or Fat soluble 2 types: Water or Fat soluble Water- Dissolve in water, and pass easily into the blood during digestion. (figure 5.1) Water- Dissolve in water, and pass easily into the blood during digestion. (figure 5.1) Ex: Vitamins C, B1, B2, Niacin, B6, B12, Folic Acid Ex: Vitamins C, B1, B2, Niacin, B6, B12, Folic Acid Fat- Absorbed, stored and transported in fat (Fig 5. 2) Fat- Absorbed, stored and transported in fat (Fig 5. 2) Ex: Vitamins A, D, E, and K Ex: Vitamins A, D, E, and K

Vitamins, Function & Sources http://www.emedicinehealth.com/vitamin s_their_functions_and_sources- health/article_em.htm http://www.emedicinehealth.com/vitamin s_their_functions_and_sources- health/article_em.htm

Minerals/Water Minerals Minerals Substances that the body cannot manufacture but are needed to form healthy bones and teeth. Substances that the body cannot manufacture but are needed to form healthy bones and teeth. Ex: Calcium, Phosphorus, Magnesium, Iron Ex: Calcium, Phosphorus, Magnesium, Iron Water Water Vital to our everyday body function Vital to our everyday body function Lubricates your joins and mucous membranes Lubricates your joins and mucous membranes Drink 8 cups a day Drink 8 cups a day Some beverages (caffeine, juice) cause us to lose some of the water through increased urination. Some beverages (caffeine, juice) cause us to lose some of the water through increased urination. Some fruits and vegetables contain water Some fruits and vegetables contain water

Minerals, Function & Sources http://www.emedicinehealth.com/mineral s_their_functions_and_sources- health/article_em.htm http://www.emedicinehealth.com/mineral s_their_functions_and_sources- health/article_em.htm

Radiating Lettuce and Spinach http://www.cnn.com/video/#/video/bestoftv/ 2008/08/21/ldt.schiavone.food.safety.cnn?ire f=videosearch http://www.cnn.com/video/#/video/bestoftv/ 2008/08/21/ldt.schiavone.food.safety.cnn?ire f=videosearch http://www.cnn.com/video/#/video/bestoftv/ 2008/08/21/ldt.schiavone.food.safety.cnn?ire f=videosearch http://www.cnn.com/video/#/video/bestoftv/ 2008/08/21/ldt.schiavone.food.safety.cnn?ire f=videosearch http://cbs5.com/health/radiation.lettuce.spin ach.2.800109.html?detectflash=false http://cbs5.com/health/radiation.lettuce.spin ach.2.800109.html?detectflash=false http://cbs5.com/health/radiation.lettuce.spin ach.2.800109.html?detectflash=false http://cbs5.com/health/radiation.lettuce.spin ach.2.800109.html?detectflash=false

Continued… Arsenic in rice Arsenic in rice Arsenic in rice Arsenic in rice http://abcnews.go.com/Health/arsenic- rice-report-finds-worrisome- levels/story?id=17267872 http://abcnews.go.com/Health/arsenic- rice-report-finds-worrisome- levels/story?id=17267872 http://abcnews.go.com/Health/arsenic- rice-report-finds-worrisome- levels/story?id=17267872 http://abcnews.go.com/Health/arsenic- rice-report-finds-worrisome- levels/story?id=17267872 BPA in canned goods BPA in canned goods http://www.nbcchicago.com/video/#!/new s/health/Obesity---BPA/170329476 http://www.nbcchicago.com/video/#!/new s/health/Obesity---BPA/170329476 http://www.nbcchicago.com/video/#!/new s/health/Obesity---BPA/170329476 http://www.nbcchicago.com/video/#!/new s/health/Obesity---BPA/170329476

Activity How can you assure you are getting a balance of vitamins and minerals in your diet? Why is this important? How can you assure you are getting a balance of vitamins and minerals in your diet? Why is this important? How can you tell if you are hydrated? How can you tell if you are hydrated?

Interactive Study Guide http://glencoe.mcgraw- hill.com/sites/dl/free/0078726549/3599 88/InterActCh5Ls2.html http://glencoe.mcgraw- hill.com/sites/dl/free/0078726549/3599 88/InterActCh5Ls2.html http://glencoe.mcgraw- hill.com/sites/dl/free/0078726549/3599 88/InterActCh5Ls2.html http://glencoe.mcgraw- hill.com/sites/dl/free/0078726549/3599 88/InterActCh5Ls2.html

“Do Now” Please write down what you ate for; Please write down what you ate for; Breakfast, Lunch and Dinner yesterday. Breakfast, Lunch and Dinner yesterday.

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