1. INTRO TO NUTRITION AND PORTION SIZE

3. INTRO TO NUTRITION AND PORTION SIZES Target: I will be able to describe the ideal portion sizes Pg. 57 Why Do We Eat? 1.Source of Nutrients for your body to function properly 2.Body’s Physical Need for Food Food, air, and water are basic needs for survival Hunger is a natural protection against starvation 3. Your Mind’s Desire for Food Appetite: the desire to eat rather than the need

4. Influences on Eating Habits 1. Culture influence food 2. Family and friends Food is often present at social gatherings 3. Advertising- Many people believe the claims that are made in advertisements But many are misleading claims Ex: Low in fat products can still be high in calories

5. 4. Time and money Taste and nutritional value are the top 2 factors influencing shopping choices Cost, convenience, and food safety come next Do not to skip meals just to save time or money. 5. Your Emotions Eating because you’re bored, under stress, frustration or depression

6. Promoting Healthy Eating Habits 1. Choose foods that have good nutrition but not too much fat, cholesterol, sodium, or refined sugar 2. Know that your appetite continues after hunger has been satisfied. 3. Follow recommended portion sizes

8. Serving size: The amount of food listed on a product's food label Portion size: How much food you choose to eat at one time

9. Serving size: The amount of food listed on a product's food label Portion size: How much food you choose to eat at one time How to Manage Your Portions: 1. Learn the hand symbols for portions

13. Serving size: The amount of food listed on a product's food label Portion size: How much food you choose to eat at one time How to Manage Your Portions: 1. Learn the hand symbols for portions 2. Learn to read food labels 3. Compare marketplace portions to recommended serving sizes.

15. 4. Repackage supersize bags. 5. Share a meal. 6. Eat half or less if not sharing. 7. Use a smaller plate. 8. Slow down and skip second helpings.

16. PORTIONS 101 Pg. 56 Choose your 5 favorite foods Then draw 5 examples of tips/tricks that you can use to portion out the correct serving sizes of these foods. *Use a minimum of 4 colors