2. Chapter 3
Nutrition
Lesson 3.1 What Nutrients Does Your Body Need? Lesson 3.2 Creating a Healthy Eating Plan Lesson 3.3 Food Labels and Food Safety

3. What Nutrients Does Your Body Need?
Lesson 3.1
What Nutrients Does Your Body Need?

4. Warm-Up Healthy Choices
The foods and beverages you eat and drink impact virtually all aspects of your body.
What are three of your favorite foods that you think have a positive impact on your body? Explain why they might have this impact.
What are three of your favorite foods that you think have a negative impact on your body? Explain why they might have this impact.
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5. Nutrients
Chemical substances that give your body what it needs to grow and function properly
Some provide energy for daily activities
Others enable certain critical bodily functions to occur
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6. Carbohydrates Type of nutrient that is a major source of energy
Sugars are called simple carbohydrates
Starches are called complex carbohydrates
Your body breaks down carbohydrates into glucose to obtain energy
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7. Fiber is a tough complex carbohydrate
Fiber is a tough complex carbohydrate. Since the body is unable to digest fiber, what might be some health benefits of eating fiber?
Lowers cholesterol
Balances glucose
Adds bulk to stools
Helps prevent overeating

8. Protein
Nutrient used by the body to build and maintain cells and tissues
Provides energy when carbohydrates and fats are lacking in the diet
Made up of smaller chemical units called amino acids
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9. Fats Nutrient largely made up of fatty acids
Provide a valuable source of energy
Saturated fats are found primarily in animal-based foods
Unsaturated fats are found in plant-based foods
Trans fats are created by a process known as hydrogenation
Cholesterol is found in foods from animal sources
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10. Body fat is unhealthy and has no beneficial purpose.
Myth or Fact?
Body fat is unhealthy and has no beneficial purpose.
MYTH
Fact: Body fat supplies energy to the body when food is unavailable.
Fact: Body fat acts as a cushion to protect internal organs.
Fact: Body fat helps regulate body temperature.

11. Vitamins Organic substances
Necessary for normal growth and development
Help regulate various body processes
Help the body release the energy from other nutrients
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12. Minerals
Inorganic elements that come from the earth and are absorbed by plants
Your body needs a total of 20 different minerals
Macrominerals
Trace minerals
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13. Water Water is necessary for most bodily functions
Individuals should drink 8½ to 11½ cups of fluids per day
Feeling thirsty is a signal that your body needs more water
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14. Creating a Healthy Eating Plan
Lesson 3.2
Creating a Healthy Eating Plan

15. Dietary Guidelines
Published by the US Departments of Agriculture (USDA) and Health and Human Services (HHS)
Discuss establishing eating patterns to promote health
Revised every five years
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16. Maintain Calorie Balance
A calorie is a unit of measurement for energy provided by food
Calories are burned by performing…
body functions (eating, sleeping, breathing)
daily activities (walking to class, cleaning your room)
You can maintain your weight by balancing calories consumed with calories burned throughout the day
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17. Nutrient-Dense Foods Have relatively few calories
Provide vitamins, minerals, and other healthful substances
Important for a healthy diet
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18. Critical Thinking Empty Calories
You have the choice of consuming a medium-sized apple or an 8-ounce glass of sugary soda.
Since each option contains about 100 calories, can one food be more healthful than the other? Why or why not?
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19. MyPlate Food Guidance System
The MyPlate diagram includes the five food groups:
Fruits
Vegetables
Grains
Protein
Dairy

20. Undernutrition
Occurs when people do not receive the needed nutrients from the food they eat
Can lead to growth problems in children
Can also lead to serious or life-threatening problems
Brain damage
Impaired vision
Blindness
Bone deformities
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21. Overnutrition is often caused by people eating too many foods that contain high amounts of added sugar, solid fat, sodium, refined carbohydrates, or simply too many calories. What are some examples of health problems that might be caused by overnutrition?
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22. Lesson 3.3
Food Labels and Safety

23. Nutrition Facts Labels
The FDA requires any food sold in a package to include a Nutrition Facts label
This partial label shows the serving size, servings per container, and calories per serving
Courtesy of the FDA

24. Daily Values
Daily Values are the recommended intake amounts for specific nutrients
They are printed at the bottom of the food label panel
Based on a 2,000-calorie diet
Courtesy of the FDA

25. Critical Thinking Serving Size
Suppose you look at the label for a bag of caramel crunch popcorn and see that it contains 100 calories. You eat the entire bag before you begin to wonder how such a large serving of this snack could have only 100 calories.
What mistake did you make when you looked
at the food label?
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26. Ingredients in Foods
A food label includes all the ingredients that were used to make that food
Ingredients are often listed in a confusing way
Food additives must also be included in the ingredient list
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27. Claims on Labels
Food labels may describe a food using a specific claim about its health benefits
Examples: “low fat,” “reduced calories”
Foods should meet certain criteria set by the FDA to use these labels
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28. What general requirements must a food meet to be called an organic food? What are two reasons someone might wish to purchase organic food, even if it is more expensive than other products?
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29. When Food Causes Illness
Foodborne illness, or food poisoning, refers to illnesses that are transmitted by foods
Most foodborne illness can be prevented by practicing safe food handling procedures
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30. How does foodborne intoxication differ from a foodborne infection?
Foodborne infections are caused by agents, such as bacteria, viruses, or parasites.
How does foodborne intoxication differ from a foodborne infection?
Foodborne intoxication is an illness caused by toxins that an organism has produced in a food
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31. Preventing Foodborne Illness
These strategies can help reduce your risk of getting foodborne illnesses
Wash your hands with hot, soapy water
Cook foods to the appropriate temperature
Keep hot foods hot and cold foods cold
Refrigerate and freeze perishable food
Wash counters, tables, and dishes with hot, soapy water
Wash fruits and vegetables before preparing them
Throw away cans that are leaking or bulging

32. Food Intolerance
Food intolerance is a condition in which a person cannot properly digest a certain type of food
Examples: lactose intolerance and gluten intolerance
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33. Food Allergies
A food allergy is an immune response to a certain food that the body reacts to as if it were harmful
Common reactions include hives or a rash, swelling in the tongue and throat, difficulty breathing, and cramps
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