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WARM UP – October 24, 2018

Learn about the importance of nutrition labels and serving sizes in making healthy food choices. Discover factors that indicate a healthy nutrition label.

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WARM UP – October 24, 2018

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  1. WARM UP – October 24, 2018 objective copy the following: I can define a calorie and describe how it is used by our body. do nowanswer the following (HINT: Use p. 41): • Describe THREE factors that indicate a HEALTHY nutrition label. • Why is it important that you notice how much is in one serving size when reading a nutrition label? • Before learning about food labels, did you read the labels on your food? Now that you have learned about them, do you think you will read them going forward?

  2. WARM UP – October 18, 2018 homework -Finish Enzyme Lab Packet – Due Wed. 10/24 -Study for Enzyme/Digestion BQ – Will be Wed. 10/24 agenda - Reminder: Grades posted - Debrief: Enzyme Lab - Groups: Food Labeling! - Work time: Lab graph/conclusions objective I can define a calorie and accurately interpret a food label

  3. Table of Contents • Page 42: Nutrition Labels • Page 43: Food Label Reference Guide • Page 44: Calories & Nutrition

  4. Groups: Nutrition Labels – Page 41 • You will get a collaboration grade for the following: • Talking only with your group • Taking responsibility for your group role • Helping group members & asking them for help • Roles: Manager, Reader, Document Control, Spokesperson • Managers: It is your job to ensure that your group is finished in 15 minutes!

  5. WARM UP – October 24, 2018 objective copy the following: I can verbally describe what a calorie is and how it is used in the human body. do nowanswer the following: • Describe THREE factors that indicate a HEALTHY nutrition label. • Why is it important that you notice how much is in one serving size when reading a nutrition label? • Before learning about food labels, did you read the labels on your food? Now that you have learned about them, do you think you will read them going forward?

  6. WARM UP – October 24, 2018 Homework none agenda -Reminder: Office hours/Grades posted -Lab Makeups are TODAY -Missing quizzes/tests? -Need to do retakes? -Debrief Nutrition Labeling Groupwork -Enzymes BQ -Notes: Calories objective I can verbally describe what a calorie is and how it is used in the human body.

  7. Macromolecules Baby Quiz: Percentages • 1/10 = 10% • 2/10 = 20% • 3/10 = 30% • 4/10 = 40% • 5/10 = 50% • 6/10 = 60% • 7/10 = 70% • 8/10 = 80% • 9/10 = 90% • 10/10 = 100% REVISE REVISE?

  8. Nutrition Labeling Debrief (p. 41) • Spokespeople, you will report out on #3 & #9

  9. Table of Contents • Page 36: Nutrition Labels • Page 37: Do-Nows • Page 38: Food Label Reference Guide • Page 39: Calories & Nutrition

  10. Table of Contents • Page 42: Nutrition Labels • Page 43: Calories & Nutrition

  11. Write YELLOW on p. 43

  12. Why is it Important to Eat Healthy? • Turn to your lab bench partner and explain two reasons why you think it’s important to eat healthy.

  13. What is Nutrition? • Materials and food necessary to support life and growth • Examples: Vitamins & Minerals found in fruit

  14. Definition of Diet • Sum of food consumed by an organism or group • AKA, What you eat every day!!

  15. WARM UP – October 25, 2018New sheet: Page 44 objective copy the following: I can determine my personalized food/nutrition recommendations, to inform healthy eating choices! do nowanswer the following : 1. Define a calorie. 2. How can consumption of too few or too many calories be detrimental to health? 3. Do you know how many calories you should be consuming each day? -If yes, do you actively try to meet that amount? -If no, how do know when you ate enough?

  16. WARM UP – October 25, 2018 homework Quiz/baby quiz retakes!!! Chemistry/ Biochemistry xam will be next Friday 11/2- all retakes close out on 11/2 agenda- Finish calorie notes - Computers: MyPlate objective I can determine my personalized food/ nutrition recommendations, to inform healthy eating choices!

  17. What are Calories? • Measurement tool, like inches or ounces. • Measure the energy a food or beverage provides- from carb, fat, protein, and alcohol it contains. • Calories are the fuel you need to work and play- even to sleep!

  18. How Do Calories Relate to ATP? • A calorie is the amount of energy needed to raise the temperature of water by 1 degree Celsius. • When you take in calories, your body converts it into glucose. What mitochondrial reaction does the glucose participate in?!? (cell respiration) So the more calories you take in, the more ATP your body can make!

  19. Cellular Respiration Equation glucose + oxygen  ATP energy + carbon dioxide + water + heat glucose = C6H12O6 oxygen = O2 carbon dioxide = CO2 water = H2O

  20. WARM UP – October 25, 2016 New Handout = P.40 objective copy the following: I can devise strategies to meet my daily food group targets. do now do the following: Describe the motivators to healthy eating in your life. Describe the barriers to healthy eating in your life. What do you need from your peers and/or Ms. Frydman for a judgement-free zone?

  21. WARM UP – October 25, 2016 homework-Study for Enzymes & Digestion BQ - Will be tomorrow, Wed. 10/26 agenda- Video: Introducing the MyPlate food icon - Computer Lab: -Create SuperTracker Profile -Extension: BMI Calculator objective I can devise strategies to meet my daily food group targets.

  22. Video: Why Choose MyPlate?

  23. WARM UP – October 26, 2018 New sheet: Page 45 objective copy the following: I can understand how calorimetry is used to estimate calorie content. do now do the following (complete sentences): Identify the type of energy created by the human body. How is this energy from #1 created? AKA what are the molecules our cells need to make it? What is the relationship between calories and this form of energy?

  24. WARM UP – October 26, 2018 homework1) Bring in a snack food for the lab Monday, 10/29 2) Finish p. 44 Nutrition recommendations – Due Wed. 10/31 3) Study for Biochemistry exam – Will be Fri. 11/2 agenda-Unit 2/3 Exam: Info & study guide -Pass back BQ 3.2 -Prelab: Calorimetry -Intro to Lab/Procedures objective I can understand how calorimetry is used to estimate calorie content.

  25. WARM UP– October 29, 2018 objective copy the following: I can determine the number of Calories in a snack food by experimenting with a calorimeter. do now do the following: Write out the equation for cell respiration. Circle the molecule that is a breakdown product of the food we eat. Underline the molecule we make, which fuels everything we do!

  26. WARM UP – Oct. 29, 2018 homework- Finish p. 44 MyPlate computer activity – Due Wed. 10/31 -Study for Biochem exam – Will be Fri. 11/2 agenda-Lab Safety -Lab: Burning Foods -Clean-Up objective I can determine the number of Calories in a snack food by experimenting with a calorimeter.

  27. LAB: Burning Foods – P.46 What is this lab about? We will be burning to make energy, similar to what happens in cell resp. In our bodies… C6H12O6+ O2  CO2 + H2O + ATP In our LAB… + O2  CO2 + H2O + Heat Whole Food

  28. LAB: Burning Foods – P.47 How do you do this lab? LAB SAFETY Intro & Hypothesis Procedures Lab Write Up Due Monday!! Read Every Step BEFOREHAND!

  29. CLEAN UP!! • THESE ITEMS NEED TO BE IN YOUR BOX!! • Beaker • Soda Can • Tongs • Thermometer • Cork • Thermometer

  30. WARM UP– October 30, 2018 objective copy the following: I can calculate the Calories in a snack food using experimental data. do now do the following (complete sentences): List the products of cell respiration in the body (4). (Page 43) List the products of your burning foods lab (3). How did yesterday’s lab relate to cellular respiration?

  31. WARM UP – October 30, 2018 homework-Finish Nutrition recommendations p. 44 (computer activity) – Due tomorrow, Wed. 10/31 -Study for Unit2/ 3 exam- Will be Friday 11/2 agenda-Debrief Burning Foods Lab -Calculations -Discussion -Turn in lab packets -Unit 3 Study Guide -BB4/Review domains/kingdoms? objective I can calculate the Calories in a snack food using experimental data.

  32. Burning Foods LabPage 45 • Debrief • How to do calculations • Discussion section • Groups that DID finish collecting data: • Collect graded enzyme labs from your class bin • Check feedback on Background & Discussion sections!!! • Check over Background & Hypothesis with rubric • Work on calculations either alone or with group members • Begin drafting discussion section • Groups that did NOT finish collecting data: • Return to station to finish data collection

  33. Burning Foods Lab: Yesterday’s AbsenteesPage 45 • Turn in completed prelab • Take out p. 45 lab packet • Meet at lab station!

  34. How to Use Study GuidePage 45 • Prioritize objectives- #1 is the objective you need the most work on. • Answer questions in order of priority, starting with priority #1. Fill out entire packet. • Example: If Objective 3.3 is priority #1, answer the questions from this objective before anything else. • Circle back, first to high-priority objectives, to study material that is relevant to the topic • See notes, homework book readings, baby quizzes, practice worksheets- ALL ARE FAIR GAME ON THE TEST • Make flashcards, have a friend/family member test you, use quizlet, answer book section questions, study with Ms. Frydman

  35. WARM UP– November 2, 2016 objective copy the following: I can relate calories to macromolecules and their daily intake requirements. do now do the following (complete sentences): Two teenagers are sisters. Carol is very physically active and Lisa is not. Which girl probably needs more calories in her diet and why? List the 5 food groups from MyPlate. (p. 39) Which of these food groups might the teenage girls need more of? Why?`

  36. WARM UP – Nov. 2, 2016 homework-Work on study guide/ Study for Unit 3 exam- Will be Monday 11/7 agenda-REMINDER: Office Hours Today! -Baby Quiz: Calories & ATP -Meal Planning for Healthy Eating objective I can relate calories to macromolecules and their daily intake requirements.

  37. 2005: MyPyramid Food Guidance System http://www.choosemyplate.gov/downloads/MyPlate/ABriefHistoryOfUSDAFoodGuides.pdf

  38. MyPyramid • Personalized eating plans help you plan and assess your food choices based on the Dietary Guidelines for Americans • Topics: • Grains, Fruits, Vegetables, Milk, Oils, Meat and Beans, Discretionary Calories, and Physical Activity

  39. 2011: MyPlate http://www.choosemyplate.gov/downloads/MyPlate/ABriefHistoryOfUSDAFoodGuides.pdf

  40. Which Would you Choose & Why? • 1 minute to turn to your lab bench partner and state your choice and reasoning. • When your 1 minute is up, it is your partner’s turn to talk for 1 minute.

  41. Before We Analyze General Food Recommendations… • You will find your own recommendations! • Extra Credit Opportunity: You began p. 43, Nutrition & ATP, after the Unit 2 Quizam. Finish and submit it to Ms. Frydman before the end of Q2 for 5 EC process points.

  42. There are 6 Major Food Groups in MyPlate.. • Grains – Bread, cereal, rice, crackers, pasta. • Recommendation: Make at least ½ your grains whole grains • Vegetables - Dark green, orange, starchy, dry beans and peas, and other • Recommendation: Eat 2.5 cup of veggies every day • Fruits - What examples can you think of (3)? • Recommendation: Eat 2 cups daily & limit fruit juices

  43. There are 6 Major Food Groups in MyPlate.. • Oils – Fish, nuts, vegetable oils. • Recommendation: Limit solid fat (butter, shortening, lard) • Milk – Milk, yogurt, cheese • Recommendation: Drink low-fat & fat-free milk (3 cups/day) • Meat & Beans - Fish, nuts, peas • Recommendation: Choose low-fat & lean meats

  44. Extras: Empty Calories • Empty Calories: Add calories but few or no nutrients. • Examples! • Solid fats: Solid at room temp. Butter, beef fat, shortening • Added sugars: Sugars & syrups added when foods or beverages are processed/prepared

  45. Physical Activity • Be physically active for at least 30 minutes most days of the week • Children and teenagers should be physically active for 60 minutes every day, or most days Find your balance between food and physical activity www.mypyramid.gov

  46. Grains • Eat at least 3 ounces of whole grain bread, cereal, crackers, rice, or pasta every day • 1 oz equivalents: • 1 slice bread • ½ cup cooked pasta, rice or cereal • 1 cup ready-to-eat cereal • Whole grain vs refined grains • Look for “whole” before the grain name on the list of ingredients • Make AT LEAST ½ your grains whole grains www.mypyramid.gov

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