1. Nutrition for Everyday Life. Chapter 18,19,20. Page 290-333

2. Classroom Mini Units Day 1 Canada Food Guide, Calories. Day 2 Project Work Day 3 Macronutrients, Micronutrients. Day 4 Project Work Day 5 Understanding Nutrition Labeling

3. Focus and references. Canada’s food guide. pg.306-307 www.eatwellbeactive.gc.ca Canada’s food guide. pg.306-307 www.eatwellbeactive.gc.ca www.eatwellbeactive.gc.ca Food groups. pg. 306-307 Food groups. pg. 306-307 Servings. pg 307 Servings. pg 307 Portion sizes. 307 Portion sizes. 307 Carbohydrates, Proteins, Fats. pg 292-293 Carbohydrates, Proteins, Fats. pg 292-293 Minerals and Vitamins pg. 294 Minerals and Vitamins pg. 294 Calories. pg. 296-299 Calories. pg. 296-299 Reading labels. pg 314-315 Reading labels. pg 314-315

4. Nutrition Project Under the large umbrella topic of nutrition, choose a specific topic that is related and that interests you. Here’s what you need to do: Under the large umbrella topic of nutrition, choose a specific topic that is related and that interests you. Here’s what you need to do: Choose your topic from the text. Choose your topic from the text. Find 3 resources that you can use Find 3 resources that you can use Confirm topic with me Confirm topic with me Do the project Do the project

5. Project Options Possible project formats: Possible project formats: Video (edited, no less than 3 minutes) Video (edited, no less than 3 minutes) Power point ( 7 slides) Into. 5 info, Conclusion, Power point ( 7 slides) Into. 5 info, Conclusion, Essay ( 2 double spaced pages, 12 font) Essay ( 2 double spaced pages, 12 font) Poster (text and pictures) Poster (text and pictures) All projects must have a works cited page with 3 resources site. All projects must have a works cited page with 3 resources site. Project due on Project due on

6. Unit 1 Canada Food Guide, Calories.

7. Canada’s food guide to Healthy Eating. “Total diet” approach focuses on a person’s overall pattern of eating and the foods they choose over time. The food guide puts foods into four food groups: 1. Grain Products 2. Fruit and Vegetables 3. Milk Products 4. Meats and Alternatives

9. Canada’s food guide to healthy eating sheet. Serving size is important!! Serving size is important!! Do you go back for 2nds?? Do you go back for 2nds?? All things in moderation! All things in moderation!

10. What are calories? Calories are the units used to measure the amount of energy we use. Calories are the units used to measure the amount of energy we use. Calories are a measure of the amount of energy that food will produce as it passes through the body. Calories are a measure of the amount of energy that food will produce as it passes through the body. 10 gram of carbs = 40 calories 10 gram of carbs = 40 calories 10 gram of protein = 40 calories 10 gram of protein = 40 calories 10 gram of fat = 90 calories 10 gram of fat = 90 calories

11. Energy Balance Equation. Caloric intake = “energy in” Caloric intake = “energy in” Calories burned = “energy out” Calories burned = “energy out” Energy in = Energy out. Our weight does not change. Energy in = Energy out. Our weight does not change. Energy in > (greater than) Energy out. We gain weight. Energy in > (greater than) Energy out. We gain weight. Energy in < (less than) Energy out. We loose weight. Energy in < (less than) Energy out. We loose weight.

12. Homework Fill in 3 day nutrition assignment sheet. Fill in 3 day nutrition assignment sheet. Reference pg. 306-307, 318-319

13. Unit two Macronutrients, Micronutrients

14. Macronutrients. Carbohydrates Carbohydrates Proteins Proteins Fats Fats

15. Carbohydrates “Carbs” The body converts carbs to glucose (sugar) which is used for fuel for physical activity. The body converts carbs to glucose (sugar) which is used for fuel for physical activity. Simple Carbs – sugar, give burst of energy. fruit, milk, yogurt, and fruit juices. Also in soft drinks, candy, cookies, cakes etc. Simple Carbs – sugar, give burst of energy. fruit, milk, yogurt, and fruit juices. Also in soft drinks, candy, cookies, cakes etc. Complex Carbs – slower energy release. Bread, pasta, cereal, and rice. Complex Carbs – slower energy release. Bread, pasta, cereal, and rice.

16. Sprinter is like a simple carb. Sprinter is like a simple carb. Marathon runner is like a complex carb. Marathon runner is like a complex carb.

17. Proteins They help digest food, fight infection and build blood. They help digest food, fight infection and build blood. They only act as an energy source when all carbohydrates are exhausted. They only act as an energy source when all carbohydrates are exhausted. Examples: eggs, meat, fish, poultry and milk products. Examples: eggs, meat, fish, poultry and milk products.

18. Fats Are a concentrated source of energy and very useful during prolong physical activity. Are a concentrated source of energy and very useful during prolong physical activity. Not all fats are “bad” some play an important role in body function. Not all fats are “bad” some play an important role in body function. Good fats; granola bars, peanut butter, cheese, meats. Good fats; granola bars, peanut butter, cheese, meats. Bad fats; hot dogs, chips, French fries. Bad fats; hot dogs, chips, French fries.

19. Micronutrients Minerals Minerals Vitamins Vitamins

20. Minerals, proteins and fats Help get energy from carbs, proteins and fats (macronutrients), and help make bones, proteins and blood. (calcium, iron, sodium and chloride)

21. Vitamins, proteins and fats Are chemicals the body needs to build and maintain its cells and to release energy from carbs, proteins and fats (macronutrients).

22. Total Daily Caloric Need. How many calories we need depends on; gender, body size, genetics, age, and physical activity. How many calories we need depends on; gender, body size, genetics, age, and physical activity. Harris Benedict formula helps us calculate the amount of energy our body needs. This is called our Resting Metabolic Rate (RMR) Harris Benedict formula helps us calculate the amount of energy our body needs. This is called our Resting Metabolic Rate (RMR) Reference page 299 and sheet. Reference page 299 and sheet.

23. Home work Due next class. Do Total Caloric Need Sheet Do Total Caloric Need Sheet Text Reference pg. 289-299

24. Unit 3 Understanding Nutrition Labeling

25. Nutrition Information on Food Labels Understanding Nutrition Labelling to Make Informed Food Choices

26. Nutrition information provided on food labels pg.314 “Good source of vitamin C” INGREDIENTS: Whole wheat, wheat bran, sugar/glucose-fructose, salt, malt (corn flour, malted barley), vitamins (thiamine hydrochloride, pyridoxine hydrochloride, folic acid, d- calcium pantothenate), minerals (iron, zinc oxide). Nutrition Facts Ingredient List Nutrition Claims Health Claims “A healthy diet…”

27. 27 Nutrition Facts: easy to find, easy to read, and on more foods

28. Nutrition Facts are based on a specific amount of food - compare this to the amount you eat All the nutrient information is based on this amount of food. The specific amount is: listed under the Nutrition Facts title listed in common measures you use at home and a metric unit not necessarily a suggested quantity of food to consume

29. The % Daily Value (% DV) is: a benchmark to evaluate the nutrient content of foods. a benchmark to evaluate the nutrient content of foods. based on recommendations for a healthy diet. based on recommendations for a healthy diet. used to determine whether there is a lot or a little of a nutrient. used to determine whether there is a lot or a little of a nutrient.

30. Choose between two similar products... Cereal 1 Cereal 2 Cereal 1 Cereal 2 Use the % DV to make informed food choices

31. all of the ingredients for a food are listed by weight, from the most to the least a source of certain nutrient information a source of information for people with allergies INGREDIENTS: WHOLE GRAIN ROLLED OATS, SUGAR, HIGH MONOUNSATURATED CANOLA OIL, ALMOND PIECES, RAISINS, GOLDEN SYRUP, SALT, CRISP RICE (RICE FLOUR, SOY PROTEIN, SUGAR, MALT, SALT), SOY LECITHIN, NATURAL FLAVOUR Example: Use the ingredient list to make informed food choices

32. Nutrition claims When you want to decrease the amount of certain nutrients: Free none or hardly any of this nutrient none or hardly any of this nutrient an example is “sodium free” an example is “sodium free” Low a small amount a small amount an example is “low fat” an example is “low fat” Reduced at least 25% less of the nutrient compared with a similar product at least 25% less of the nutrient compared with a similar product an example is “reduced in calories” an example is “reduced in calories” Light can be used on foods that are reduced in fat or reduced in calories can be used on foods that are reduced in fat or reduced in calories

33. Nutrition claims When you want to increase the amount of certain nutrients: Source contains a significant amount of the nutrient contains a significant amount of the nutrient an example is “source of fibre” an example is “source of fibre” High or good source contains a high amount of the nutrient contains a high amount of the nutrient an example is “high in vitamin C” an example is “high in vitamin C” Very high or excellent source contains a very high amount of the nutrient contains a very high amount of the nutrient an example is “excellent source of calcium” an example is “excellent source of calcium”

34. Nutrition Labelling Summary Use Nutrition Facts, the ingredient list, nutrition and health claims to make informed food choices. Use Nutrition Facts, the ingredient list, nutrition and health claims to make informed food choices. Nutrition Facts: easy to find, easy to read, and on more foods. Nutrition Facts: easy to find, easy to read, and on more foods. Nutrition Facts are based on a specific amount of food - compare this to the amount you eat. Nutrition Facts are based on a specific amount of food - compare this to the amount you eat. Use % Daily Value to see if a food has a lot or a little of a nutrient. Use % Daily Value to see if a food has a lot or a little of a nutrient.

35. Home work Do Understanding % Daily Value sheet. Do Understanding % Daily Value sheet. Text reference pg. 314-315 Text reference pg. 314-315

36. Bonus One day calorie count. Make a detailed list of all the food and drink you consumed today. Make a detailed list of all the food and drink you consumed today. Then go to; Then go to; www.caloriecount.about.comwww.caloriecount.about.com and from the labels add up all calories you took in for today. www.caloriecount.about.com Did your energy in match your energy out? Did your energy in match your energy out?