2. Brain Break EAT IT! JUST EAT IT! http://www.youtube.com/watch? v=ZcJjMnHoIBI

3. 10.1.1-Analyze the extent to which individuals are responsible for enhancing health and safety in the community and the workplace.10.1.1 10.1.2-Analyze how behavior can impact health maintenance and disease prevention.10.1.2 10.1.3-Describe the interrelationships of mental, emotional, social, and physical health throughout the stages of life.10.1.3 10.1.6-Describe how to delay onset of and reduce risks related to potential health problems throughout the life span.10.1.6 10.3.4-Develop strategies to improve or maintain personal, family and community health.10.3.4 10.4.2-Analyze the benefits and challenges that different cultures provide in relation to health behavior.10.4.2 10.4.3-Research and evaluate the effect of media and other factors on personal, family, and community health and health behaviors.10.4.3 10.6.4-Demonstrate the ability to evaluate progress toward achieving personal health goals.10.6.4 10.7.2-Demonstrate the ability to give accurate information and express opinions about health issues.10.7.2

4. Bill Nye on Nutrition http://www.youtube.com/watch?v=8j7VwLhMIlQ This is a 22 minute video This video accompanies graphic organizer.

5. Good nutrition enhances your quality of life and helps you prevent disease. It provides you with the calories and nutrients your body needs for maximum energy and wellness. NUTRITION: THE PROCESS BY WHICH THE BODY TAKES IN AND USES FOOD. NUTRIENTS: SUBSTANCES IN FOODS THAT YOUR BODY NEEDS TO GROW, TO REPAIR, AND TO PROVIDE ENERGY. CALORIES:UNITS OF HEAT THAT MEASURE THE ENERGY USED BY THE BODY AND ENERGY SUPPLIED TO THE BODY BY FOODS. CALORIES: UNITS OF HEAT THAT MEASURE THE ENERGY USED BY THE BODY AND ENERGY SUPPLIED TO THE BODY BY FOODS.

6. Text Book Read Aloud Please open text book and follow along: Page 257

7. In your own words: In your journal: Respond to what you have just read. Do you agree with the text book? Do you have a personal story about eating breakfast? How do you function with out breakfast?

8. 3. Environment: Family and Friends 4. Cultural and Ethnic Background: Race, Religion, Heritage 5. Convenience and Cost: Where you live, On the go lifestyle, Family income 6. Advertising: Health messages, Influence your looks 1. Hunger and Appetite: Hunger: Hunger: Natural need to eat and not starve. Appetite: Appetite: A desire to eat. 2.Emotions: 2. Emotions: Stress, Anger, Happy, Sad, Boredom, etc,

9. 6 GROUPS OF NUTRIENTS: CarbohydratesCarbohydrates ProteinsProteins FatsFats VitaminsVitamins MineralsMinerals WaterWater

10. BRAINSTORM FOR PRIOR KNOWLEDGE IN LAB GROUPS – BRAINSTORM AS MANY FOODS AS YOU CAN THAT ARE HEALTHY FOODS. WRITE THESE ON YOUR POSTER. YOU HAVE 90 SECONDS.

11. Body ’ s preferred source of energy.Body ’ s preferred source of energy. Body converts all carbohydrates to glucose, a simple sugar. Body converts all carbohydrates to glucose, a simple sugar. Glucose is not used right away and it is stored as glycogen. Glucose is not used right away and it is stored as glycogen. Too many carbohydrates will cause the body to store the excess as fat. Too many carbohydrates will cause the body to store the excess as fat. Carbohydrates: are the starches and sugars present in food. They are classified as either simple or complex. Complex carbohydrates are starches. Examples include: Complex carbohydrates are starches. Examples include: whole grainswhole grains seedsseeds legumeslegumes - Fiber is an indigestible complex carbohydrate that helps move waste through the digestive system. - Fiber is an indigestible complex carbohydrate that helps move waste through the digestive system. Simple carbohydrates: are sugars. Examples include: Simple carbohydrates: are sugars. Examples include: glucoseglucose fructosefructose lactose.lactose.

12. Carbohydrate http://www.youtube.com /watch?v=M6ZLDJluj6I http://www.youtube.co m/watch?v=4USkMqv TyIc

13. QUICK! GRAB THE BOARDS and the Markers LET’S ALL REVIEW….. HERE WE GO!

14. 1.What is fiber? 2.2. List two ways in which fiber aids in digestion? 3. The average American gets plenty of fiber ? 4. Name 4 examples of food which are high in fiber. 5. Foods from animals, such as milk and cheese are a rich source of fiber. 6. What is nondigestible fiber called? 7. Name two ways to add fiber to a recipe. 8. The national Cancer Institute recommends _______________grams of fiber daily in the diet.

15. Proteins are classified into two groups: complete and incomplete. Complete proteins contain amounts of all nine essential amino acids.Complete proteins contain amounts of all nine essential amino acids. SOURCES INCLUDE: *Fish, meat, poultry, eggs, milk, cheese, yogurt, and many soybean products. Incomplete proteins lack one or more essential amino acids.Incomplete proteins lack one or more essential amino acids. SOURCES INCLUDE: *Beans, peas, nuts, and whole grains. Proteins have many functions:Proteins have many functions: - Help make new cells. - Help make new cells. -Help make and repair tissues. -Help make and repair tissues. - Help make enzymes, hormones, and antibodies. - Help make enzymes, hormones, and antibodies. - Provide energy. - Provide energy. Proteins are nutrients that help build and maintain body cells and tissues.

16. The Egg Brochure.Individual Project! - Create a 3 fold brochure explaining why the egg is the perfect food. 1. Diagram or a drawing of the inside of the egg and label the parts. Show all the main parts of the egg inside and out. (10 points) 2. Include 3 recipes where eggs are the primary ingredient. Each recipe must be a different cooking method or technique. For example: Eggs Benedict, Mayonnaise, and a Frittata. (15 points: 5 points each recipe) 3. List the nutritional elements of the egg, both the white and the yolk. (20 points) - name the amino acids - primary vitamins - primary minerals - calorie content, fat content, etc. 4. Essay: 5 reasons why the egg is the perfect and best food choice. (25 points). Include the functions of the eggs. 5. Global Component: Name 3 countries from around the world and describe how eggs are used in these countries. Explain and provide examples of how differently eggs are eaten in each country. For example what time of day eggs are eaten; with what other food items; how chickens are raised if different from what we know. You may use photos and recipes to help show your examples of diversification. (20 points) 6. Appearance, creativity, cleanliness and presentation of brochure (10 points)

17. Fats are a type of lipid, a fatty substance that do not dissolve in water.Fats are a type of lipid, a fatty substance that do not dissolve in water. The building blocks of fats are called fatty acidsThe building blocks of fats are called fatty acids Fatty Acids are classified as two typesFatty Acids are classified as two types Saturated:Saturated: –Animal fats and tropical oils –High intake is associated with an increased risk of heart disease Unsaturated:Unsaturated: –Vegetable fats –Associated with a reduced risk of heart disease Fatty acids that the body needs, but is unable to make are called essential fatty acidsFatty acids that the body needs, but is unable to make are called essential fatty acids Transport vitamins A, D, E, and KTransport vitamins A, D, E, and K Sources of linoleic acid- essential fatty acid that is needed for growth and healthy skinSources of linoleic acid- essential fatty acid that is needed for growth and healthy skin High intake of saturated fats is linked to increased cholesterol productionHigh intake of saturated fats is linked to increased cholesterol production Excess cholesterol can lead to an increased risk of heart diseaseExcess cholesterol can lead to an increased risk of heart disease

18. –Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. The body does not store these so they need to be replenished regularly. Includes vitamins C, B1,B2, Niacin, B6, Folic acid, and B12. –Fat-soluble vitamins are absorbed, stored, and transported in fat. Your body stores these vitamins in your fatty tissue, liver, and kidneys. Excess buildup can be toxic.These include vitamins A, D, E, and K. Vitamins are compounds that help regulate many vital body processes that include: 1.Digestion 2. Absorption 3. Metabolism 4. Circulation Vitamins are classified into two groups: Minerals are substances that the body cannot manufacture but are needed for forming healthy bones and teeth and regulating many vital body processes. Important minerals i nclude: -Calcium -Phosphorus –Magnesium -Iron -Calcium -Phosphorus –Magnesium -Iron

19. Water helps to maintain many bodily functions. Lubricates your joints and mucous membranes.Lubricates your joints and mucous membranes. - Enables you to swallow and digest foods. -Absorb other nutrients, and eliminate wastes. - Perspiration helps maintain normal body temperature. Water makes up around 65% of the body.Water makes up around 65% of the body. It ’ s important to drink at least 8 cups of water a day to maintain health.It ’ s important to drink at least 8 cups of water a day to maintain health.

20. Food Tracking Assignment MyFood Tracking Guide Directions: Track what you eat for one whole day. Place your foods in the section of the correct food groups. Total up foods ate in each food group and tell whether you met the goals for each group!

21. Product labeling advertise a food ’ s nutritious value. Some common used terms are light, less, free, more, rich, rich in, lean, or excellent source of. Many food products have open dates on their label. Examples are expiration date, freshness date, pack date, and sell-by date.

22. 1. Food Allergy - a condition in which the body ’ s immune system reacts to substances in some foods. Allergies to peanuts, tree nuts, eggs, wheat, soy, fish, and shellfish.Allergies to peanuts, tree nuts, eggs, wheat, soy, fish, and shellfish. A simple blood test can can indicate whether a person is allergic to a specific food.A simple blood test can can indicate whether a person is allergic to a specific food. These reactions may include rash, hives, or itchiness of the skin; vomiting, diarrhea or abdominal pain; or itchy eyes and sneezing.These reactions may include rash, hives, or itchiness of the skin; vomiting, diarrhea or abdominal pain; or itchy eyes and sneezing. 2. Food Intolerance - a negative reaction to a food or part of a food caused by a metabolic problem. The inability to digest parts of certain foods or food components.The inability to digest parts of certain foods or food components. May be associated with certain foods such as milk or wheat, or even with some food additives.May be associated with certain foods such as milk or wheat, or even with some food additives. Common symptoms include nausea, vomiting, diarrhea, and fever.Common symptoms include nausea, vomiting, diarrhea, and fever.

23. 3. Foodborne Illness – A term that means a person has food poisoning. To prevent foodborne illness you should clean, separate, cook and chill food when handling it.To prevent foodborne illness you should clean, separate, cook and chill food when handling it. A foodborne illness can result from eating foods contaminated with pathogens or poisonous chemicals.A foodborne illness can result from eating foods contaminated with pathogens or poisonous chemicals. The symptoms from the most common types of food poisoning generally start within 2 to 6 hours of eating the food responsible. That time may be longer (even a number of days) or shorter, depending on the toxin or organism responsible for the food poisoning. The possible symptoms include: nausea/vomiting, abdominal cramps, diarrhea, weakness, fever and headache.The symptoms from the most common types of food poisoning generally start within 2 to 6 hours of eating the food responsible. That time may be longer (even a number of days) or shorter, depending on the toxin or organism responsible for the food poisoning. The possible symptoms include: nausea/vomiting, abdominal cramps, diarrhea, weakness, fever and headache. Even though food poisoning is relatively rare in the United States, it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths.Even though food poisoning is relatively rare in the United States, it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths.

24. Let’s Talk More about the Increadible Edible Egg In your small groups complete your Egg Graphic Organizer.

25. EGGS GRAPHIC ORGANIZER

26. Vocabulary TERMS AND TECHNIQUES Define and explain the cooking term and technique given. Explain how it is done. In lab, how was this process or technique used? How did you do this? What would you do differently? What was the main ingredient that was used? How would you serve this menu item? Name 2 other items you could cook or prepare using this cooking method.

27. Put answers in your journal: THE PotatoNames:____________________________________ Complete sentences!! What is a potato? What are the Characteristics of a potato? Where do they grow and how do they grow. What specific nutrients (vitamins and minerals) are in potatoes? (List the top 5). What can cause toxicity and how does that happen? What does this toxicity affect and do in the human body? How do you store potatoes? List 4 varieties of potatoes. List 3 uses of potatoes and 3 different methods if cooking potatoes. Where did the word “POTATO” come from? What is a TUBER and name 3 other types of TUBERS. What are potatoes used for other than for food by humans? Where in the world are potatoes used and grown? What are the physiological effects and health benefits of eating potatoes? What are the stages of growth of a potato?

28. The Ultimate Nutrient “PSA” With the knowledge you have gained on nutrition. Use your notes and research. Create a Public Service Announcement. WHAT IS A PUBLIC SERVICE ANNOUNCEMENT? Public service announcements, or PSA's, are short messages produced on film, videotape, DVD, CD, audiotape, or as a computer file and given to radio and television stations. Generally, PSA's are sent as ready-to-air audio or video tapes, although radio stations (especially community or public stations, such as campus radio or National Public Radio affiliates) sometimes prefer a script that their announcers can read live on the air. They can be done very simply with a single actor reading or performing a message, or they can be elaborate, slickly-produced messages with music, dramatic story-lines, and sound or visual effects.