1 / 16

Do Now: In your notebooks –

EPICS Food: Monday, 1.4.10 Lipids & Fats in Food. Do Now: In your notebooks – What do you know about lipids & fats? Write down whatever comes to mind. What questions do you have? Homework: Organize and turn in the materials from the Carbohydrate Celebration if you haven’t already

dea
Download Presentation

Do Now: In your notebooks –

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. EPICS Food: Monday, 1.4.10Lipids & Fats in Food • Do Now:In your notebooks – What do you know about lipids & fats? Write down whatever comes to mind. What questions do you have? • Homework: • Organize and turn in the materials from the Carbohydrate Celebration if you haven’t already • Read and take notes on your assigned article • Finish the reading & notes from today’s class if you don’t finish • Today’s Objective:Use a graphic organizer (chart) to read and take notes on the functions & sources of lipids in our bodies.

  2. EPICS Food: Tuesday, 1.5.10Lipids & Fats in Food • Do Now:In your notebooks – Based on the reading you’ve done so far, how would you define LIPIDS & FATS? Write a definition… what are they? • Homework: • Reading and questions on Fats & Disease • Today’s Objectives: • Explain the positive and negative effects of fats & lipids on the body. • Distinguish between different types of fats and cholesterol.

  3. Epics food:Lipids & fats Week of January 4, 2010

  4. Fats & cholesterols form cell membranes

  5. Fats are important for nerve function

  6. Fats & Blood Cholesterol can clog arteries… … this can lead to heart disease.

  7. EPICS Food: Thursday, 1.7.10Proteins in Food • Do Now:In your notebooks – What do you know about proteins? Include… • What foods contain lots of protein? • What do proteins do for your body? • Homework: • Weekly Reflection #9 – Fats and Proteins in your diet (Last one before midterms!)

  8. Agenda & Objectives • Today’s Agenda: Period 1: • Briefly finish discussion of fats – saturated & trans • Notes on proteins Period 2: • Evaluating protein packages • Objectives for Today: • Explain the difference between different types of fats • Identify 4 uses of proteins in the body • Explain what proteins are made out of • Identify sources of protein in food • Evaluate the health effects of different “protein packages”

  9. Epics food:PROTEINS January 10, 2009

  10. Protein Functions • In the body, proteins are needed to… • Form body structures such as muscle, skin, bone, hair • Act as enzymes (control chemical reactions in the body) • Transport messages or nutrients through the bloodstream • Non-steroid hormones are message-carrying proteins • Hemoglobin is a red-blood-cell protein that carries oxygen • Build immune system cells for fighting infection

  11. Protein Functions (continued) • In food, proteins can… • Slow the movement of food through the digestive system • Cause sugars to be released slowly and steadily into the bloodstream End result: help control feelings of hunger and spikes/drops in blood sugar. • Provide the building-blocks (amino acids) necessary for building any protein your body needs

  12. Protein Structure • Proteins are long molecules made from 20 different building-blocks called amino acids • There are 8 essential amino acids that your body needs to get from food (can’t make on its own) • Methionine, Tryptophan, Phenylalanine, Leucine, Threonine, Valine, Isoleucine, and Lysine

  13. Protein Sources in Food • Animal products including meat, fish, eggs, milk, cheese = complete proteins – all 8 essential amino acids • Plant products including grains and legumes = incomplete proteins – not all 8 e. a. a.’s • Eat grains & legumes together to get complete proteins Wheat Corn Rice Bread Tortilla Crackers Cereal Beans Nuts Peanut butter Soy Tofu Lentils

  14. Plant-Based Protein Sources Grains (Corn, Wheat, Rice, Bread, Tortilla, etc.) Methionine Tryptophan Phenylalanine Leucine Threonine Valine Eaten in combination, grains & legumes provide all 8 essential amino acids Isoleucine Lysine Legumes (Beans, Nuts, Soy) Note: Fruits and vegetables provide very little protein [though they provide many other important vitamins and micronutrients]

  15. EPICS Food: Monday, 1.11.10Fruits & Veggies! • Do Now: • Hand Weekly Reflection #9 to the middle of the row • Take outthe “Protein Investigation” sheet from last Thursday • Look over your data, and then answer the Analysis Question on the back of the sheet • Homework: Finish the Fruits & Veggies questions if not finished in class.

  16. EPICS Food: Tuesday, 1.12.10Quiz Review: What’s in Food? • Do Now: • Hand in Weekly Reflection #9 if you haven’t already. • Get out notes, etc. • Homework: Study for Thursday’s QUIZ. Fruits & Veggies sheet, and Proteins sheet, will be collected on Thursday. • Today’s Objective & Agenda: • Review the material for Thursday’s quiz. • Organize your notes & handouts. • Suggestion: Create a notebook page for Quiz review, and write/re-write notes based on the study guide questions.

More Related