Nutrients & Energy

Bellringer/EQ/Standard

Standard: HUM-FNW-4:Evaluate nutritional information in relation to wellness for individuals and families.

EQ: What are the 6 nutrient classes?

Assignment- Groups (3 max) or On Your Own! Materials

3 Large Sheets of Construction Paper Glue Magazine Scissors

Directions: Label the 6 nutrient classes on a piece of construction

paper. You will find pictures of food or drink that correspond to each nutrient class. You will glue the picture that represents that nutrient class making it look like a collage.

Bellringer 9/18/13

Work on Shopping Decisions Study Guide (Fill-in-The Blank).

9/13/13- Agenda

Please be sure you have completed your food design label projects!

Complete Shopping Decisions fill-in the blank worksheet. Some of you did on yesterday. The sheet is for grade.

Complete your study guide for chapter 11 test coming up on Wednesday!

6 classes of nutrients

CarbohydratesCarbohydrates ProteinsProteins FatsFats VitaminsVitamins MineralsMinerals waterwater

Water

60% of an human adult body weight60% of an human adult body weight

What Nutrients Do For You

Give you energy. (Carbs, fats, and proteins) Build and Repair your body. (proteins) Keep your body processes going. (Vitamins

& minerals)

RDA

Recommended Dietary Allowances (RDA): the amount of a nutrient that will meet the needs of nearly all the healthy people of a specific age and gender.

Daily Values

Daily Values: daily nutrient amounts used in food labeling.

Getting Few Nutrients

Nutrient Deficiency: Shortage of a nutrient. Results in poor health or lack of energy.

Malnutrition: serious health problems caused by a continuing lack of nutrients.

Body Mass Index

BMI= weight x 703 ÷ height (in inches) x BMI= weight x 703 ÷ height (in inches) x height (in inches).height (in inches).

Calories

Calories: units used to measure energy.

BMR

Basal Metabolic Rate: the amount of energy used for body functions. The human body uses about 1200 calories or

more per day for all the basic living processes.

Assignment

Complete Check Your Knowledge questions on page 88 in textbook. Complete numbers: 1, 5, 7, 12, 14, 16, and 17 only! Write the questions and answers.

Sources of Carbs

Grain products Vegetables Dry beans

Saturated Fats

Fats that are hard at room temperature. Ex: butter, stick margarine, fats in meat.

Unsaturated Fats

Fats that are liquid at room temperature. Ex: vegetable oil

Cholesterol

A waxy substance that is part of every cell of your body.

Found in foods such as egg yolks, poultry, meat, and dairy products

Amino Acids

The many small units that make up protein. Food source: fish

Antioxidants

Vitamins A, C, & E that helps protect your body from cell damage that can lead to health problems.

Water Soluble Vitamins

Vitamins that dissolve in water Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12 Folate Vitamin C

Fat Soluble Vitamins

Vitamins that dissolve in fat. Vitamin A Vitamin D Vitamin E Vitamin K

Assignment

Working in groups of no more than 5 or working alone, complete the following steps: Cut 4 pieces of yarn, each in a different color to

represent a different part of the digestive tract. Get 1 piece of easel paper. Each piece of yarn should be at least 10 inches

long. Tie pieces of yarn and label each segment with

the corresponding part of the digestive tract.

Osteoporosis

A condition in which bones become porous and can break easily.

Dietary Supplement

Provides extra nutrients in the form of pills, capsules, liquid, or powder.

Chapter 7Eating the Dietary Guidelines

Good Sources of Carbs

Rice Pasta Squash Potatoes Peas Corn

Dietary Guidelines for Americans Provides advice about food choices and

active living for all healthy people age 2 and over.

Diet

Everything you eat and drink

Risk Factors

Conditions that increase your chances of having health problems. Ex: heart disease or cancer

Sugary Foods

Can cause tooth decay Labels with corn sweetener, fructose, honey,

maltose, molasses, sugar, and syrup are all high in sugar.

MyPlate

A daily guide for healthful eating and living.

Nutrient Dense

Contribution of a significant amount of several nutrients compared with the food energy or calories they contain.

Discrestionary calories

Soft drinks, candy, and other fatty & sugary foods

Combination Foods

Mixtures of several ingredients that belong in two or more food groups

Assignment

Work on your food item project. Please make sure you follow your rubric carefully.

If you are finished with your project, work on Food Additives activity. You will need the laptop to complete this activity.

Assignment

Anatoli case study: skip numbers: 5, 8, 15, 19