Unit 2 Influences on Planning and Basic Nutrition Objective – Demonstrate knowledge and skills in...
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Transcript of Unit 2 Influences on Planning and Basic Nutrition Objective – Demonstrate knowledge and skills in...
Unit 2 Influences on Planning and Basic Nutrition
Objective – Demonstrate knowledge and skills in resource management as
it relates to food preparation
Use resources and critical thinking to analyze the previous cooking lab on issues of nutrition and cost.
• Discuss lab grades• Complete Lab Data
Assignment using dietary guidelines and internet resources
Name:______________________Food Journal for _________________dates
Directions: Record everything you eat and drink each day for a total of seven days In a row. Put each new food on a separate row. Start a new sheet for each new day. Be honest. You will not be graded on what you eat, but only on how you use the information.
Day Time What I Ate or Drank with amts
Why What else was I doing & What was I feeling
Code it Grains Servings
Code it Protein Servings
Code it Vegies Servings
Code it Fruits Servings
Code it Dairy Servings
Code it Other Servings
Mon 5am 3 cups of coffee
To wake up sleeping beauty
Shower and bathrm stuff. Sleepy!
3
Mon 7am 1 bagel w cream cheese
Getting hungry and don’t want to be grouchy for my students in pd 1-3
Leaving for work Rushed
2 1
Divide Apple Crisp recipe in ½
• FYI • 16 Tablespoons = 1 cup• 3 teaspoons = 1 Tablespoon• Premix apple crisp
ingredients and wash apples
• Demo apple slicers
Objectives Today-•Use resources and critical thinking to analyze the previous cooking lab on issues of nutrition and cost. •Apply knowledge and skills to finish preparing a carbohydrate containing creation.
Steps to Begin•Bring me your homework to get kitchen permission.•Wash, slice and core apples. Put in bottom of casserole dish.•Use pastry blender and bowl to blend baggie ingredients until crumbly.•Cover with a paper towel, and microwave for 5-6 minutes, stopping to quickly rotate at the ½ mark.•While it is cooling, finish your critical thinking assignment.•When you get the green light, serve your apple crisp to your group. Ask me how to save a portion for your testing partners.
Explain the roles of each type of carbohydrates in the diet
• Get Ready….– Coming soon - Performance task- create a public
service announcement to encourage teens to make quality carb decisions. (rubric to include: why, what, how much)
• Use chapter 6• Video – Food Guide Pyramid – “make half
your grains whole”
Explain the roles of each type of carbohydrate in the diet
• Complete and serve apple crisp with intro to types of carbs• Simple sugars
– pg 92 – below 100 (apple crisp contained brown sugar) – (beverage display)
• Complex or Starches – pg 93 – avoid processed grains (apple crisp contained flour)– Choose power carbs (apple crisp contained apples, and oats)
• Fiber – pg 93 – aim for 40g per day (apple crisp contained fiber from apples & oats)
• As you read chapter 6, copy and define the terms listed on pg 91• Copy and answer questions 8, 9, 15, 16,18,19 on pg 100
Energy = calorie
A unit used to measure food energy. It is the amount of energy needed to raise the temperature of 1 gram of water by 1°C
Quantity
• About 50% of your calories should come from carbs– 2,000 x.50 = 1,000 calories from carbs
• 1 bagel =350 calories
Quality
• Most of your daily carb allowance should be from complex carbs and naturally occurring sugars rather than added sugars
• The USDA suggests a limit of 10 teaspoons of added sugar per day.– One can of soda=the daily limit– Each tablespoon of ketchup=2 teaspoons sugar– One glass of juice = the daily limit– 32oz McDonald’s sweet tea=15 teaspoons
• Aim to stay below 100 grams of sugar per day.
Simple Carbs – poor quality carbs tooth decay, excess and empty
calories, uneven chemistry• Glucose or dextrose – found in fruits and vegies,
honey and corn syrup• Fructose – found in fruits, some vegies and honey• Galactose• Sucrose (glucose +fructose) found in fruits, sugar
cane and sugar beets• Lactose (glucose + galactose) found in milk products• Maltose (glucose + glucose) forms when starch is
digested
Complex Carbs – aliaspolysaccharides
• These foods are the ultimate combos– Vegetables– Fruits– Whole grains
• Oats• Brown rice• Whole wheat pasta • Whole wheat bread
• Avoid processed grains
Last but not least --Fiber
• Found in foods from plants, including fruits, vegies, whole grain products, nut, seeds and dry beans peas and lentils.
• Can’t digest, but promotes regular bowel movement, reduce cholesterol levels, and helps you feel full– Aim for 40 grams a day
Break down the label
A Food Label will tell us:Apple Crisp • Calories 113• Sodium 1 mg• Total Carbs 25 g• Dietary Fiber 2 g• Sugars 2 g• __?___ 21
Says Who?• http://www.mypyramid.gov• NutritionData.com
– Username(jmb)– Password(place)
Your Turn• Performance task- create a public service
announcement to encourage teens to make quality carb decisions. – Due Date-________– Partners– Factual
• what are quality carbs? 25%• How much is recommended 25%
– Convincing• Why these facts are important 25%• Appealing presentation 25%