Nutrition

1. Nutrition Health & Physical Education Mrs. Bearce

2. Learning Targets: • Students will be able to name and define the six major nutrients. • Students will be able to make healthier choices while ordering food at a restaurants. • Students will be able to decode restaurant menu vocabulary. • Students will be able to understand and read food labels.

3. Learning Target: • Students will be able to identify the 6 different nutrients. • Students will be able to identify which nutrients gives the body energy. • Students will be able to read and understand all food labels. • Students will be able to make healthy eating choices.

4. ~ You are What you Eat ~ • Nutrition is the study of how our body uses the food we eat to maintain our health.

5. Nutrients • A nutrient is a substance in food that your body needs to grow, have energy, and stay healthy • They are used to build and repair tissues, regulate body processes and are converted to and used as energy. • 6 Nutrients • Carbohydrates • Proteins • Fats • Vitamins • Minerals • water

6. Carbohydrates • Definition : A class of nutrients that contains sugars and starches that are found in food • Function : Main source of energy for the body. • Types: 1)Simple : consist of sugars Examples include: cookies, candy, and soft drinks 2) Complex : sugars that are linked together chemically to form long chains (starch). Examples include: rice, cereals, and bread Fiber- complex carbohydrate that the body cannot break down

7. Fats • Definition : nutrients that promote normal growth, give you energy, and keep your skin healthy * Function : Energy supply, part of the structure of cells, and important for healthy hair and skin • Fats build and maintain your cell membranes • Carry vitamins A, D, E, and K to all parts of the body

8. Fats Contd. • Types: 1.Saturated: fats that are usually solid at room temperature *Meat *Poultry *butter -Eating too much saturated fat can increase the risk of developing heart disease and other diseases 2. Unsaturated Fats- fats that are usually liquid at room temperature *olives *Nuts *avacados *vegetable oil

9. Protein • Definition : nutrient group used to build and repair cells • Made up of a compound called Amino Acids • Complete proteins- contain all essential amino acids • Meats • Fish • Eggs • Dairy products • Soybeans • Incomplete Proteins- plant foods, lack at least one of the essential amino acids

10. Vitamins • Definition : compounds that help to regulate body processes *Function: • Help fight disease • Help body produce energy *Vitamin D- milk and eggs, exposure of skin to sunlight *Vitamin B- milk, whole grains, poultry, cheese *Vitamins A and C- fruits and vegetables

11. Vitamins contd

12. Minerals • Definition: substances the body uses to form healthy bones and teeth, keep blood healthy, and keep the heart and other organs working properly • Important minerals to consider: *calcium: important for: building and maintaining bones and teeth; nerve and muscle function; -milk and cheese *sodium: table salt -excess can lead to: high blood pressure. *iron: helps make red blood cells -meat, poultry, beans

13. Water • Water is 65 percent of our body weight and essential for every body function you have • Can only live for 1 week without water • Functions : • Carries nutrients to your cells, regulates body temperature, helps body digest food and remove wastes • Recommended daily intake of water: 8 cups

14. What’s a Calorie? • Unit of measurement for energy • 3 of the 6 nutrients provide us with energy • Carbohydrate – 1 g = 4 calories • Protein – 1 g = 4 calories • Fat – 1 g = 9 calories

15. Energy Content • Carbohydrates - 1 gm : 4 Cal • Proteins- 1 gm : 4 Cal • Fat- 1 gm : 9 Cal

16. What do the ### on the stickers mean?

17. Here are the basics of what you should know: • If there are only four numbers in the PLU, this means that the produce was grown conventionally or “traditionally” with the use of pesticides. The last four letters of the PLU code are simply what kind of vegetable or fruit. An example is that all bananas are labeled with the code of 4011. • If there are five numbers in the PLU code, and the number starts with “8”, this tells you that the item is a genetically modified fruit or vegetable. Genetically modified fruits and vegetables trump being organic. So, it is impossible to eat organic produce that are grown from genetically modified seeds. A genetically engineered (GE or GMO) banana would be: 84011 • If there are five numbers in the PLU code, and the number starts with “9”, this tells you that the produce was grown organically and is not genetically modified. An organic banana would be: 94011

18. Nutrition Facts

19. Lets Compare McDonalds Big Mac Arby’s Big Beef & Cheddar BK’s Whopper (216g)

20. Bell Ringer! • Please take the MyPlate off the side table • Label which food groups belong where!

21. Hunger v. Appetite • They are the same thing right?

22. Hunger Hunger is a physiological need for food.

23. Appetite Appetite is the psychological desire for food

24. Diet • A diet is a pattern of eating that includes what a person eats, how much a person eats, and when a person eats.

25. Reasons Why we eat • It (food) was there • Social (family, holiday, outing) • Emotions (anger, sadness, happiness) • Someone Else • Nervousness • Stress

26. Factors that affect food choices • Personal preference • Convenience • Cost • Cultural • Social • Religious • Availability/Variety

27. Dietary Guidelines • Guide for healthy eating for Americans age 2 and up Moderation Moderation Moderation USDA & DHHS

28. Serving Size • Not a portion, which is the amount of food a person wants to eat; In essence whatever amount you put on your plate • A serving size is the amount of food considered healthy for an average adult • Need v. Want

29. Portion Distortion

30. Calorie!!! • Unit that measures the energy available in food! • Look at calorie level per group! • Circle what category you are in!

31. Portion Control • Fist or cupped hand- 1 cup • Palm- 3 oz of meat • Thumb- 1 oz of cheese • Thumb tip- 1 teaspoon • Handful- 1-2 oz of snack food • Tennis Ball- 1 serving of fruit • PLATE!!!!- WRITE DOWN A HEALTHFUL MEAL USING ALL FOOD GROUPS!

32. The Skinny on Fat • Fat gives us twice as many calories per gram as carbohydrates and protein • Quality v. Quantity

33. In with the new… United States Department of Agriculture

34. Grains • Make at least half of your grains “WHOLE.” • Eat at least 3 ounces of grains daily.

35. Vegetables • Dark Green Vegetables • Add Color to your Diet • Fresh is better than canned

36. Fruits • Eat a variety of fruit • Go easy on the juices

37. Protein • Choose lean meats, and trim off excess fat. • Bake, broil and grill! • Don’t be afraid of VARIETY! Have nuts, beans and seeds at meals!

38. Dairy • Go fat-free or 1% milk • If you don’t or can’t consume milk, choose other calcium-rich foods

39. Fats & Oils (Sparingly) • Used in Cooking • Use healthier Oils • Essential Nutrients • Candy is a treat not a staple

40. Body Image • Body Image is the way you feel about and perceive your body

41. Eating Disorders • A disease that involves an unhealthy concern with one’s body weight and shape. • Anorexia Nervosa • Self-starvation • Extreme weight loss • Bulimia Nervosa • Binge & Purge • Binge-eating Disorder • Bingeing

42. The latest data from the National Center for Health Statistics show that 30 percent of U.S. adults 20 years of age and older are obese. • An estimated 119 million Americans, or 64.5 percent, of adults are either overweight or obese. Centers for Disease Control

43. Obesity • Obesity is a condition characterized by a large percentage of body fat • High cholesterol • High Blood Pressure • Heart disease • Diabetes • Stroke • Cancer (certain forms)

44. Obesity Rates

45. Obesity facts • Childhood obesity can have a harmful effect on the body in a variety of ways. Obese children are more likely to have–High blood pressure and high cholesterol, which are risk factors for cardiovascular disease (CVD). In one study, 70% of obese children had at least one CVD risk factor, and 39% had two or more.2 • Increased risk of impaired glucose tolerance, insulin resistance and type 2 diabetes.3 • Breathing problems, such as sleep apnea, and asthma.4,5 • Joint problems and musculoskeletal discomfort.4,6 • Fatty liver disease, gallstones, and gastro-esophageal reflux (i.e., heartburn).3,4 • Obese children and adolescents have a greater risk of social and psychological problems, such as discrimination and poor self-esteem, which can continue into adulthood.3,7,8

46. Top 10 Leading Causes of Death Top 6 leading causes of death all associated with obesity • Heart Disease • Cancer • Stroke • Chronic lower respiratory diseases • Diabetes • Accidents (unintentional injuries) National Center for Health Statistics

47. The Great Debate? • A GMO (genetically modified organism) is the result of a laboratory process where genes from the DNA of one species are extracted and artificially forced into the genes of an unrelated plant or animal. The foreign genes may come from bacteria, viruses, insects, animals or even humans.

48. Some Facts: • What is a GMO?A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or transgenic technology. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods. Visit the What is GMO page for more information and a list of high-risk crops. • Are GMOs safe?Most developed nations do not consider GMOs to be safe and have significant restrictions or outright bans on the production and sale of GMOs. The U.S. and Canadian governments, though, have approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.  • Are GMOs labelled?Sixty-four countries around the world, including Australia, Japan, and all of the countries in the European Union, require genetically modified foods to be labelled 1. While a 2015 ABC News survey found that 93% of Americans believe genetically modified foods should be labelled, GMOs are not required to be labelled in the U.S. and Canada 2. In the absence of mandatory labeling, the Non-GMO Project was created to give consumers the informed choice they deserve. • Which foods might contain GMOs?Most packaged foods contain ingredients derived from corn, soy, canola, and sugar beet — and the vast majority of those crops grown in North America are genetically modified 3

49. Environmental Impacts • What are the impacts of GMOs on the environment?More than 80% of all GMOs grown worldwide are engineered for herbicide tolerance 5. As a result, use of toxic herbicides like Roundup has increased 16 times since GMOs were introduced 6. GM crops are also responsible for the emergence of herbicide resistant “super weeds” and “super bugs,” which can only be killed with more toxic poisons like 2,4-D (a major ingredient in Agent Orange) 7,8. GMOs are a direct extension of chemical agriculture and are developed and sold by the world’s biggest chemical companies. The long-term impacts of GMOs are unknown, and once released into the environment, these novel organisms cannot be recalled.

50. Are GMOs a great invention or harmful environmental stressor?