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Transcript of Monday
Welcome to Comprehensive Health
Today’s Agenda:
1. No School2. Teacher Workday
MonOct 12, 2015
Assignments Due:
Objective:
Welcome to Comprehensive Health
Today’s Agenda:
1. No School2. Teacher Workday
TueOct 14, 2015
Assignments Due:
Objective:
Warm-upDirections: On your paper, match the nutrient with its function
Carbohydrates Minerals Water
Protein Fats Vitamins
1. A nutrient that is involved in all body processes 2. A nutrient that provides energy and helps the body store and
use vitamin 3. A nutrient that is needed for growth and to build and repair body
tissues 4. A nutrient that helps the body use carbohydrates, proteins, and
fats 5. A nutrient that regulates many chemical reactions in the body 6. A nutrient that is the main source of energy for the body
Welcome to Comprehensive Health
Today’s Agenda:
1. Warm-up2. Track Body Systems test
Collect Unit 4 tracking Sheet3. Unit 5 Pre-test4. Notes – Food Nutrient Chart5. Lesson 25 Worksheet
Wed/ThuOct 14/15, 2015
Assignments Due:
Objective:
1. Lesson 25 Worksheet Due Friday at the end of class
Essential Question:What are the 6 nutrients we get from our food?
1) I will list and identify the functions of the 6 nutrients categories found in foods
2) I will list examples of foods that are good a source of each nutrient group
A nutrient that is needed for growth, and to build and repair body tissues.◦ Regulate body processes and supply energy◦ Form every cell in your body◦ Make up more than 50% of your total body weight◦ Skin, hair, and nails are mostly proteins◦ Help your body maintain strength and resist
infection◦ 1 gram of protein = 4 calories◦ Excess protein is burned as energy or stored as fat
Proteins
Choosing Healthful Foods Worksheet (pg 15)
1. Explain the difference between a complete and incomplete protein.
Proteins
Complete protein – contains ALL of the essential amino acids.◦Essential amino acids are the 9 amino acids that your body does NOT produce and must come from the foods you eat
Comes from animal products and soybeans
Proteins
Incomplete Proteins – A protein that does NOT contain all 9 essential amino acids.
Comes from plant sources◦Grains◦Legumes (beans, peas, lentils)◦Nuts and seeds
Proteins
A nutrient that is the main source of energy for the body.◦Includes sugars, starches, and fiber◦1 gram of carbohydrate = 4 calories◦Excess carbohydrates are stored as fat
Carbohydrates
Choosing Healthful Foods Worksheet (pg 15)
2. For what does the body use carbohydrates?
3. Why is it important to get enough fiber in your diet?
Carbohydrates
Simple carbohydrates – Sugars that enter the bloodstream rapidly and provide quick energy.◦Provides few vitamins and minerals
◦Examples: table sugar, honey, corn syrup, molasses, agave nectar
Carbohydrates
Complex carbohydrates – Starches and fiber that provide long lasting energy◦Most of the calories (60%) in your diet should come from COMPLEX carbohydrates.
◦Examples: grains, bread, pasta, potatoes, beans
Carbohydrates
Complex carbohydrates continued…◦Fiber – The part of grains and plant foods
that cannot be digested. Fiber helps food move through the digestive system.
Prevents constipation Makes you feel full Reduces cholesterol level Reduced risk of colon cancer
Carbohydrates
A Nutrient that provides energy and helps the body store and use vitamins.◦ 1 gram of fat = 9 calories◦ Fats store and transport vitamins◦ Fat tissue surrounds and cushions internal
organs◦ Maintains body heat◦ Build brain cells and nerve tissue◦ NO more than 30% of your total caloric intake
should come from fats.
Fats
Saturated fat – Type of fat found in dairy products, solid vegetable fat, meat and poultry◦Usually solid at room temperature◦Contribute to the level of cholesterol in a person’s blood
Fats
Unsaturated fat – Type of fat obtained from plant products and fish◦Usually liquid at room temperature◦Examples: Fish oil, sunflower oil, olive oil, canola oil
Fats
A nutrient that helps the body use carbohydrates, proteins, and fats◦Do NOT provide direct energy◦Help to unleash potential energy from carbs, proteins, and fats
Vitamins
Choosing Healthful Foods Worksheet (pg 15)
5. a. Compare (how are they alike) fat-soluble and water-soluble vitamins. 1 sentence
5. b. Contrast (how are they different) fat-soluble and water-soluble vitamins. 1 sentence
Vitamins
Fat-soluble vitamins – Vitamins that dissolve in fat and can be stored in the body
Vitamins A, D, E, and K
Vitamins
Water-soluble vitamins – Vitamins that dissolve in water and cannot be stored in the body in significant amounts.
Vitamin C and the B complex vitamins
Vitamins
A nutrient that regulates many chemical reactions in the body◦Minerals are naturally occurring inorganic substances
◦Essential for metabolism and nutrition
Minerals
Choosing Healthful Foods Worksheet (pg 16)
1. Explain the difference between macro minerals and trace minerals.
Give one example of each.
Minerals
Macro minerals – minerals that are required in amounts greater than 100mg◦Examples: calcium, sodium, magnesium, phosphorus, potassium
Minerals
Trace minerals – Minerals that are needed in very small amounts.◦They are just as important to the body as macro minerals, just needed in smaller amounts
◦Examples: iron, zinc, copper, iodine, manganese
Minerals
Choosing Healthful Foods Worksheet (pg 16)
2. Why is it important to do research before taking an herbal supplement?
Herbal Supplements
Supplements that contain extracts or ingredients from the roots, berries, seeds, stems, leaves, buds, or flowers of plants◦Come in many forms (liquid, caplets,
powders)◦Sold at health food stores, grocery
stores, gyms, mail-order catalogs, internet and info-mercials)
Herbal Supplements
Herbal supplements are classified as food, not as drugs.
They do not have to be proven safe or screened by the FDA before they can be sold to the public.
Herbal Supplements
Herbal SupplementsEphedra – stimulant, increased metabolismCaused changes to blood pressure, chest pain, heart attack, stroke, and death
Kava – relaxation, relieve stress or anxiety. Caused liver disease such as hepatitis, cirrhosis, and liver failure
A nutrient that is involved with all body processes.◦Basic part of blood◦Makes up 60% of body mass◦Carries nutrients to all body cells and waste products from the cells to the kidneys
◦Leaves the body as sweat and urine
Water
Dehydration – a condition in which the water level of the body has fallen to an extremely low level◦Common Signs: fatigue, dizziness, weakness, flushed skin, blurred vision, trouble swallowing, etc.
Water
You can work with ONE partner or your can do the assignment independently
Materials needed:◦ 1 My plate sheet◦ Glue stick◦ Scissors◦ Grocery ad
Instructions: Find a minimum of different 5 foods that would fit in each section on the My Plate from the grocery ads. Cut them out and glue them to your My Plate page.
Make sure your name and your partner’s name is on the back of your paper.
Turn in to the class basket when finished.
Activity
Warm-upComplete protein incomplete protein complex carbohydrates Simple carbohydrates saturated fats unsaturated fats Fat-soluble vitamins water-soluble vitamins macro minerals Trace minerals dehydration herbal supplements
1. A _______________ dissolves in water and cannot be stored by the body in significant amounts. 2. ___________________ are minerals that are needed in very small amounts. 3. When the water content level of the body falls to an extremely low level, it is called
________________. 4. __________________ is a protein from a plant source that does NOT contain all of the 9 essential
amino acids. 5. _________________ are fats found in dairy products, solid vegetable fat, meat and poultry. 6. ______________ are made up of starches and fiber. They are good sources of long-lasting
energy. 7. _____________ is fat obtained from plant products and fish. 8. _____________ are officially classified as food, not as drugs, and are not proven safe by the FDA. 9. Calcium, sodium, and potassium are all examples of ____________________. 10. _________________ are vitamins that can be stored in the body, such as Vitamin A, D, E, and K 11. _________________ are sugars that enter the bloodstream quickly and provide quick energy. 12. The soybean is the only plant source that is a _________________.
Welcome to Comprehensive Health
Today’s Agenda:
1. Warm-up2. Finish Lesson 25 worksheet3. Read through the Key
Recommendations from the Dietary Guidelines for Americans 2010
4. End of the Week Review and turn in warm-up
FriOct 16, 2015
Assignments Due:
Objective:
Essential Question:What are the USDA Dietary Guidelines?
I will read and summarize the key recommendations from the UDSA Dietary Guidelines 2010
1. Lesson 25 Worksheet Due TODAY at the end of class
Serving size Servings per container Calories listing Calories from fat Percent daily value
Food Labels
Choosing Healthful Foods Worksheet (pg 16)
4. Explain the RELATIONSHIP between serving size, servings per container, and calories.
Food labels
Choosing Healthful Foods Worksheet (pg 16)
5. What is the difference between a “lean” product and a “light” product?
Food labels