1 / 40

8 TH GRADE: NUTRITION UNIT

8 TH GRADE: NUTRITION UNIT. SOL: 8.4B SOL: 8.4C. BELL RINGER: JOURNAL. PICK UP A JOUNAL PAPER FROM THE CHAIR SIT IN YOUR SQUAD AND ANSWER THE QUESTION. DO NOT DO THE BACK OF THE PAPER. BATHROOM AND WATER BREAK. CHOOSE MY PLATE. EXAMPLE OF A PLATE. Breaking down each group.

palma
Download Presentation

8 TH GRADE: NUTRITION UNIT

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. 8TH GRADE: NUTRITION UNIT SOL: 8.4B SOL: 8.4C

  2. BELL RINGER: JOURNAL • PICK UP A JOUNAL PAPER FROM THE CHAIR • SIT IN YOUR SQUAD AND ANSWER THE QUESTION. • DO NOT DO THE BACK OF THE PAPER

  3. BATHROOM AND WATER BREAK

  4. CHOOSE MY PLATE

  5. EXAMPLE OF A PLATE

  6. Breaking down each group

  7. Physical Activityhttp://www.youtube.com/watch?v=G0O87gWv-Xk&safety_mode=true&persist_safety_mode=1&safe=active • REMEMBER YOU STILL NEED TO DO SOME TYPE OF EXERCISE

  8. Nutrients • The body’s essential nutrients are composed of chemical elements found in food and used by the body to perform many different functions.

  9. Six Essential Nutrients • Water • Vitamins • Minerals • Carbohydrates • Fats • Protein

  10. More on each Nutrient • WATER • Water is found in all body tissues • Water essential for the digestion (breakdown) of food, makes up most of the blood plasma, helps body tissues absorb nutrients, and helps move waste material through the body. • The average person needs 6 to 8 glasses of water each day

  11. Continued • Vitamins • Vitamins are organic (living) compounds that are essential to life • Vitamins are important for metabolism, tissue building, and regulating body processes • Vitamins allow the body to use the energy provided by carbohydrates, fats and proteins

  12. Continued • Minerals • Minerals are inorganic (non living) elements found in all body cells • Minerals regulate body fluids, assist in various body functions, contribute to growth, and aid in building tissues • Examples of some are: Iron, Calcium, Zinc, Fluoride, Copper, Fiber

  13. Continued • Carbohydrats • Major source of human energy • Easily Digested • Main dietary sources: bread, pasta, crackers, cereals, potatoes, corn, peas, fruits, sugar, and syrups • make up 40% - 50% of the daily diet.

  14. Continued • Fats • Provide the most concentrated form of energy but are a more expensive source of energy than carbohydrates • Maintain body temperature by providing insulation; cushion organs and bones; provide flavor to meals  • Two classifications of fats: • Saturated: fats that are solid at room temperature (shortening) •   Unsaturated: fats that are liquid or soft at room temperature (oils)

  15. Continued • Protein • Essential for building and repairing tissue, regulating body functions, and providing energy and heat • Proteins are made up of 22 building blocks called amino acids: • Complete proteins: contain 9 of the amino acids that are essential to life. Found in meats, fish, milk, cheeses, eggs • Incomplete proteins: contain any of the remaining thirteen amino acids. Found in vegetable foods such as cereals, soybeans, dry beans, peas, and peanuts.

  16. Remember to Exercisehttp://www.youtube.com/watch?v=wTfA9rh_dYI&safety_mode=true&persist_safety_mode=1&safe=active

  17. Reading Labels How to determine which snack is best for you

  18. Food Label Example

  19. The Nutrition Facts Label • Contains product specific information • Based on a 2,000 calorie diet • Helps you to compare one snack to the next

  20. Where to Start • First determine serving size and number of servings per package

  21. Calories and Calories from Fat • Tells how much energy is in food • Remember that the number of servings you eat determines the number of calories you actually eat!

  22. Guide • General Guide to Calories • 40 Calories is low • 100 Calories is moderate • 400 Calories or more is high • Too many calories per day results in gaining weight

  23. Nutrients • Limit specific nutrient intake • Saturated fat, cholesterol and sodium • To much of these can put you at risk for certain chronic diseases like heart disease, high blood pressure, cancer

  24. Nutrients • Eating enough of fiber, vitamins, calcium and Iron can reduce the risk of some diseases and conditions. • Calcium helps to reduce the risk of Osteoporosis, Fiber helps healthy bowel function, Diets high in fruit and veggies help to reduce risk of heart disease.

  25. Understanding the footnote • Helps you to make your snack decision

  26. Comparing Labels

  27. Comparing Labels

  28. Safari Montage Video • Video Name • Health and Nutrition • 26 minutes long

More Related