1. Table of Contents Standard 12 I WILL..understand the basic principles of an optimal nutritional diet

2. Table of Contents The mission of the Cane Ridge Academy of Health Management is to provide a solid academic foundation in a nurturing environment that prepares students with the professional skills necessary for post-secondary academics and healthcare related careers.

3. Table of Contents Lessons 1. Nutrients Go Go 2. Food Groups Go Go

4. Table of Contents  Nutrition ◦ All of the body’s functions that relate to taking in and using food  Signs of good nutrition:  Shiny Hair  Clear skin  Regular bowel movement  Body weight that is appropriate to height  Well developed body

5. Table of Contents  Nutrients: growth, repair, & maintain ◦ Chemicals in food that the body needs  Carbohydrates  Lipids  Proteins  Vitamins  Minerals  Water

6. Table of Contents  Carbohydrates ◦ Body’s main source of energy ◦ Simple carbohydrates are sugars ◦ Complex carbohydrates are starches

7. Table of Contents  Lipids: 35% of diet ◦ Saturated fats ◦ Trans fats ◦ Unsaturated fats  Cholesterol

8. Table of Contents  Proteins: 25% of diet ◦ Build, maintain and repair cells ◦ Complete proteins from animal sources ◦ Incomplete proteins from plant sources

9. Table of Contents  Vitamins: repair & maintain ◦ Fat-soluble vitamins  A  D  E  K ◦ Water-soluble vitamins  C  Bs

10. Table of Contents  Minerals: maintain, repair, & build

11. Table of Contents  Water ◦ Essential for life ◦ Carries nutrients and wastes ◦ Helps body function  Drink 6 – 8 glasses daily

12. Table of Contents  Fiber ◦ Not actually a nutrient ◦ Undigested plant material ◦ Helps digestive system work well – lower cholesterol

13. Table of Contents  Five food groups: ◦ Grains ◦ Vegetables ◦ Fruits ◦ Milk (dairy) ◦ Meat and Beans (protein)

14. Table of Contents  Grains ◦ Whole: entire kernel, should be 50% of diet ◦ Refined: milled to improve shelf life, removes fiber, iron, & B vitamins

15. Table of Contents  Vegetables ◦ Dark green ◦ Orange ◦ Dry beans and peas ◦ Starchy vegetables ◦ Other vegetables

16. Table of Contents  Fruits ◦ Eat a variety ◦ Solid fruit ◦ Contain:  Carbohydrates  Vitamins  Minerals  Fiber

17. Table of Contents  Milk ◦ Cheese, yogurt, pudding and ice cream ◦ Choose fat-free or low-fat ◦ Does not include cream or butter

18. Table of Contents  Meat and Beans ◦ Choose lean or low- fat ◦ Bake, broil or grill

19. Table of Contents  Oils ◦ Liquid at room temperature ◦ From plants and fish  Solid fats ◦ Solid at room temperature ◦ From animals and some vegetable oils ◦ HIGH in trans fats

20. Table of Contents Nutritional Plate Exercise 1. Label each recommended category. 2. Include the recommended daily allowance per category 3. DRAW 2 items represented in each category 4. Write your name, date, block on back

21. Table of Contents  Limit sugar and salt  Sugar is added to ALMOST everything we eat

22. Table of Contents  MyPlate ◦ www.choosemyplate. gov www.choosemyplate. gov ◦ Reminder to eat healthfully ◦ Eat more nutritious foods and less of foods high in solid fats, added sugar, and sodium

23. Table of Contents 1. List 2 signs of good nutrition 2. Contrast oils to solid fats 3. List the six nutrients 4. What is the bodies number one source for quick energy? 5. How many glasses of water should you consume per day? 6. Name three alternatives to frying food. 7. List the 5 categories of vegetables 8. I Have ……