“Do Now”

1. “Do Now” • Please write down what you ate for; • Breakfast, Lunch and Dinner yesterday. • Tonight input your meals into your account for your Nutrition Project. • Remember to breakdown each meal by ounces, cups, teaspoons, tablespoon, etc.

2. Nutrition Chapter 5 Lesson 1 Pages 110-113

3. Lesson Objectives • Know the Importance of Good Nutrition • What Influences your Food Choices • Factors that influence your Basal Metabolic Rate

4. What is Nutrition? • Nutrition- The process by which the body takes in and uses food. • Calories- Units of heat that measure the energy used by the body and the energy that food supply to the body. • Nutrients- Substances in food that your body needs to grow, to repair itself, and to supply you with energy

5. Product Labeling • Light or Lite • The calories have been reduced by at least 1/3, or the fat/sodium have been reduced by 50% • Less • The food contains 25% less of a nutrient or calories • Free • The food contains NO or an insignificant amount of total fat, saturated fat, trans fat, cholesterol, sodium, sugars or calories

6. Product Labeling • More • The food contains 10% more of the daily value for a vitamin, mineral, protein or fiber • High, Rich In, or Excellent Source Of • The food contains 20% or more of the daily value for a vitamin, mineral, protein or fiber • Lean • The food is a meat, poultry, fish or shellfish product that has less than 10 g of total fat, and less than 4 g of saturated fat per 3 oz serving

7. Food Labels • It is a Law to have a food label on every product that is intended for sale • Most food labels list the food’s ingredients by weight, in descending order, with the ingredient in the greatest mount listed first. • So, what exactly is on our food labels?

8. NUTRITION FACT LABLES New-2014 vs Old-2 Decades • http://www.cnn.com/2014/02/27/health/nutrition-labels-changes/

9. Who Reads Food Labels? • A USDA study released last month showed 42% of working-age adults between 29 and 68 looked at these labels most or all of the time when shopping. Some 57% of Americans older than 68 did as well. That's up from 2007, when 34% of working-age adults looked at the label, and 51% of Americans older than 68 did.

10. Influences of your food choices Hunger: Appetite: Is a desire, rather than a need, to eat. Many factors influence your food choices and eating habits, including your emotions and a number of factors in your environment such as; family and friends, cultural background, convenience and cost of food. • an unlearned inborn response, is a natural physical drive that protects you from starvation. • When the stomach is empty, its walls contract, stimulating nerve endings. These nerves send a message to your brain that your body needs food.

11. Metabolism, What is it and What does it do? • Metabolismconverts the fuel in the food we eat into the energy needed to power everything we do. • From moving to thinking to growing.

12. Show Metabolism video • http://www.youtube.com/watch?feature=player_detailpage&v=LfidVdMiN6k • http://www.youtube.com/watch?feature=player_detailpage&v=E8FKmjLzd3A

13. Gaining and Losing Weight • Just as a car stores gas in the gas tank until it is needed to fuel the engine, the body stores calories - primarily as fat. If you overfill a car's gas tank, it spills over onto the pavement. Likewise, if a person eats too many calories, they "spill over" in the form of excess fat on the body.

14. Gaining and Losing Weight • The number of calories a person burns in a day is affected by 1)How much that person exercises,2)The amount of fat and muscle in his or her body, and 3)The person's Basal Metabolic Rate (BMR).

15. Basal Metabolic Rate • Basal Metabolic Rate, or BMR, is a measure of the rate at which a person's body "burns" energy, in the form of calories, while at rest. • BMR is the minimal amount of calories the body needs to survive. • The BMR can play a role in a person's tendency to gain weight.

16. What factors influence a person’s BMR? • To a certain extent, a person's basal metabolic rate is inherited • Exercising more will not only cause a person to burn more calories directly from the extra activity itself, but becoming more physically fit will increase BMR as well. • People with more muscle and less fat generally have higher BMRs.

17. INTERACTIVE STUDY GUIDE http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/InterActCh5Ls1.html

18. Nutrition:Carbohydrates Chapter 5 Lesson 2 Pg. 114-118

19. “DO NOW” Please calculate your BMR with the following formulas: WOMEN: 9.99 x weight (kilo) +6.25 x height (cm) – 4.92 x years old – 161 Men: 9.99 x weight (kilo) + 6.25 x height (cm) -4.92 x years old +5

20. Nutrients • Objective 1: Describe the functions of the simple and complex carbohydrates • Objective 2: Describe the functions of the six basic nutrients. • Objective 3: Identify some of the benefits of fiber

21. What is a Carbohydrate? • Carbohydrates (Carbs)- The starches and sugars found in foods. • Made up of carbon, oxygen, and hydrogen • The body’s preferred source of energy • Carbs provide, 4 calories per 1 gram

22. Carbohydrates • Your body uses the energy from the carbs everyday, for every task. • Depending on their chemical make-up there are 2 types; • Simple • Complex • 55-60% of your daily calories should come from complex carbs.

23. Simple Carbohydrates • What are simple carbohydrates? • Also know as EMPTY CALORIES • Sugars; fructose and lactose • Found primarily in fruit and milk • Most familiar; Sucrose • Found naturally; plants • Refined to make table sugar • Sucrose is also added to manufactured foods • http://abcnews.go.com/GMA/video/sugar-bad-health-weight-alcohol-15496307

24. Simple Carbohydrates

25. Videos • Splenda • http://www.cnn.com/video/#/video/health/2008/02/11/cohen.sugar.substitutes.mxf.cnn • http://video.foxnews.com/v/3914230/sour-news

26. Corn, Bad for you? How? • The vast majority of the high fructose corn syrup containing 55% fructose is used to sweeten carbonated soft drinks and other flavored beverages. Minor amounts are used in frozen dairy products. Essentially all foods listing “high fructose corn syrup” as an ingredient contain the syrup with 42% fructose. The 95% fructose corn syrup is becoming more common in beverages, canned fruits, confectionery products and dessert syrups. • “Now, a quarter of the 45,000 items in the average supermarket contain processed corn, often in the form of high-fructose corn syrup.” • That’s…11,250 products

27. Complex Carbohydrates • What are complex carbohydrates? • Starches • Found primarily in; whole grains, nuts, seeds, legumes and tubers (root veggies) • Did you know? • Your body must break down complex carbs to simple carbs before it can use them for energy

28. Complex Carbohydrates

29. The Role Of Carbohydrates • Your body converts all carbs to Glucose • A simple sugar that’s the main source of energy for our bodies • The glucose that is not used is stored in the liver and muscles as a starch-like substance called; glycogen. • When your body needs more energy the glycogen is converted back to glucose. • Excess carbs taken in and not used are converted to body fat

30. Fiber, What is it? What does it do? • Is an indigestible complex carbohydrate that is found in tough, stringy parts of vegetables, fruits and whole grains. • Fiber helps move waste through the digestive system and helps prevent against constipation. • Why fiber reduces the risk of early death is unclear. Perhaps it's because fiber lowers levels of "bad" LDL cholesterol, improves blood glucose levels, reduces inflammation, and binds to potential cancer-causing agents, helping to flush them out of the body, says lead author Yikyung Park, a staff scientist at the National Cancer Institute. (article from us news.com)

31. Fiber • Did you know? • That if you eat enough fiber throughout your life, it can help prevent against heart disease! • It can also help control diabetes by reducing your blood glucose levels • Eat between 20-35 grams of fiber a day! • Sources • Fruit • Vegetables w/edible skins • Whole grains • Bran, cereal, oatmeal, brown rice

32. How to get the Proper amount of Fiber… • Start your day with a whole grain breakfast cereal; Oatmeal! • Choose whole fruit instead of fruit juice • Eat 5 servings of fruit and vegetables a day! • Select high-fiber snacks • Popcorn (no butter), raw veggies, nuts, apples, pears, peaches, plums (edible skin)

33. INTERACTIVE STUDY GUIDE http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/InterActCh5Ls2.html

34. “Do Now” • Please write down what you ate for; • Breakfast, Lunch and Dinner yesterday. • Tonight input your meals into your account for your Nutrition Project. • Remember to breakdown each meal by ounces, cups, teaspoons, tablespoon, etc.

35. Nutrition:Protein Chapter 5 Lesson 3

36. Analyzing Protein • Objective 1: Identify the role of protein in your body • Objective 2: Be able to identify where you could obtain the 9 essential amino acids • Objective 3: Give an example of how to make incomplete proteins complete by combining foods

37. Review from Lesson 2 • What are simple carbohydrates? • Sugars; glucose, fructose, lactose • Examples? • Fruits, Milk, Cake, Candy, Pop • What are complex carbohydrates? • Starches • Examples? • Whole grains, seeds, nuts, legumes, tubers • The body must break down__________ carbohydrates into ___________carbohydrates before it can use them for energy. • Complex/simple

38. Protein, What is it? How does it work? • Protein • Nutrients that help build and maintain body cells and tissues • Made up of chains called, Amino Acids • Your body can manufacture all but 9 of the 20 different amino acids that make up proteins. • These 9 amino acids are known as Essential Amino Acids • So where do we get them?

39. Complete Proteins • Complete Proteins • Contain adequate amounts of all nine essential amino acids. • Found in animal products • Fish • Meat • Poultry • Eggs • Dairy Products; milk, cheese, yogurt

40. Videos “Milk the Deadly Poison” http://www.youtube.com/watch?v=tYpafipJyDE “Pink Slime” http://www.youtube.com/watch?v=bTs-VWbVY5o http://www.youtube.com/watch?v=bzjEurReduE Cows Fed Candy http://www.youtube.com/watch?v=iMcAtdholmM Superbug found in Chicken http://www.youtube.com/watch?v=fX-oeYZZsL8

41. Vegetarians • Do not eat meat • There is a difference between vegetarians and vegans. What is it? • May have a challenge getting protein, so how do they? • Eggs, Milk, Cheese, Yogurt • Beans, legumes, grains, nuts, seeds • Combining foods carefully is the key • Ex: Legumes + Grains • Ex: Nuts + Seeds

42. Incomplete Proteins • Incomplete Proteins • Lack one or more of the essential amino acids • Sources • Beans, peas, nuts, and whole grains • If you were to combine peanut butter and bread, that would give you a complete protein • You don’t have to combine the incomplete proteins in one meal, you just need to eat them over the course of the day!

43. Role of Proteins • Proteins have many functions including; • During major growth periods such as; adolescence, puberty, & pregnancy, the body builds new cells and tissues from the amino acids in proteins. • Throughout your life your body replaces damaged or worn-out cells by making new ones from protein.

44. Role of Proteins • Your body also produces enzymes, hormones and antibodies from proteins. • Proteins help supply your body with energy, even though they are not the main source. • Proteins, like carbs, provide 4 calories per every 1 gram. • Excess protein is converted to body fat

45. INTERACTIVE STUDY GUIDE http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/InterActCh5Ls3.html

46. “Do Now” • Please write down what you ate for; • Breakfast, Lunch and Dinner yesterday. • Tonight input your meals into your account for your Nutrition Project. • Remember to breakdown each meal by ounces, cups, teaspoons, tablespoon, etc.

47. Nutrition:Fats/Vitamins/Minerals Chapter 5 Lesson 4

48. Fats/Vitamins/Minerals • Objective 1: Compare and contrast saturated, unsaturated and trans fatty acids • Objective 2: Understand cholesterol and the difference between HDL and LDL • Objective 3: Identify the two types of vitamins and their benefits • Objectives 4: Identify and explain the benefits of minerals

49. Fats • Fats are a type of lipid • Lipid- A fatty substance that does not dissolve in water • Fats provide more than TWICE the energy of carbs or proteins • 9 calories = 1 gram

50. Fats • The building blocks of fats are called fatty acids • Fatty acids that your body needs but cannot produce are called essential fatty acids • Classified as 2 types depending on their chemical composition • Saturated • Unsaturated • Most fats are a mixture of both types