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Bell Work

Bell Work. What have you eaten today?!? Did you eat breakfast? Lunch? The foods and beverages you eat and drink impact virtually all aspects of your body. What are three of your favorite foods that you think have a positive impact on your body? Explain why they might have this impact.

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Bell Work

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  1. Bell Work • What have you eaten today?!? • Did you eat breakfast? • Lunch? • The foods and beverages you eat and drink impact virtually all aspects of your body. • What are three of your favorite foods that you think have a positive impact on your body? Explain why they might have this impact. • What are three of your favorite foods that you think have a negative impact on your body? Explain why they might have this impact.

  2. Nutrition

  3. Lesson 3.1-What Nutrients Does your Body Need? • Objectives: • Identify the 6 types of nutrients • Understand the role of each nutrients in the body • Identify sources of each nutrient • Evaluate the importance of water

  4. NUTRIENTS • Chemical substances that give your body what it needs to grow and function properly • Some provide energy for daily activities • Others enable certain critical bodily functions to occur

  5. Carbohydrates • Carbohydrates- nutrients made of carbon, hydrogen, and oxygen • Simple Carbs-aka sugars. Converted into glucose (quick) • Examples: fruits, vegetables, milk, cookies, candies, cokes. • Complex Carbs- aka starches. Sugars that are linked together much like a necklace. (long lasting) • Examples: tortillas, whole-wheat rolls, etc. • Fiber- type of complex carb found in plants. It cannot be broken down and absorbed it merely passes through your body. • So why do you need to eat fiber?!? • It aids in digestion and helps prevent constipation & colon cancer

  6. Carbohydrates Fiber is a tough complex carbohydrate. Since the body is unable to digest fiber, what might be some health benefits of eating fiber? • Lowers cholesterol • Balances glucose • Adds bulk to stools • Can help prevent overeating

  7. Fats • Nutrient largely made up offatty acids • Types of fats: • Unsaturated- “good fats” liquid at room temp • Nuts, oils, and seeds • Classified two ways- • Monounsaturated- olive oil, peanuts, canola. • Polyunsaturated-sunflower, corn, soybeans • Saturated- “bad fats” solid at room temp • Animal fats, lard, and dairy products • Provide a valuable source of energy • Saturated fats are found primarily in animal-based foods • Unsaturated fats are found in plant-based foods • Trans fats are not generally recognized as safe by the FDA • Cholesterol is found in foods from animal sources, but also produced by the body

  8. MYTH or FACT? • Body fat is unhealthy and has no beneficial purpose. MYTH • Fact:Body fat supplies energy to the body when food is unavailable. • Fact: Body fat acts as a cushion to protect internal organs. • Fact: Body fat helps regulate body temperature.

  9. Cholesterol and Trans Fats • Cholesterol- is a waxy fatlike substance found only in animal products. • is NOT a necessary part of your diet. Your liver can make all the cholesterol your body needs to survive. • Trans Fat- are made when manufactures add hydrogen to the fat molecules in vegetable oils. This allows them to stay fresh longer.

  10. Proteins-Nutrients that contain nitrogen as well as carbon, hydrogen, and oxygen. Nutrient used by the body to build and maintain cells and tissues Most important-they provide growth and repair for your body's tissues. Provides energy when carbohydrates and fats are lacking in the diet Made up of smaller chemical units called amino acids Proteins

  11. Vitamins • Organic substances • Necessary for normal growth and development • Help regulate various body processes • Help the body release the energy from other nutrients

  12. Fat-Soluble- dissolve in fatty materials -Vitamins A, D, E and K. -Occur in vegetable oils, liver, eggs, and certain vegetables.

  13. Water-Soluble Vitamins • Include- All vitamin B’s and Vitamin C • Unlike fat soluble vitamins they CAN NOT be stored in the body.

  14. Minerals • Inorganic elements that come from the earth and are absorbed by plants • Your body needs a total of 20 different minerals • Macrominerals • Trace minerals

  15. Water • Water is necessary for most bodily functions • Individuals should drink 8½ to 11½ cups of fluids per day • Feeling thirsty is a signal that your body needs more water

  16. Lesson 3.2 Creating a Healthy Eating Plan

  17. Dietary Guidelines • Published by the US Departments of Agriculture (USDA) and Health and Human Services (HHS) • Discuss establishing eating patterns to promote health • Revised every five years

  18. Maintain Calorie Balance • A calorie is a unit of measurement for energy provided by food • Calories are burned by performing… • body functions (eating, sleeping, breathing) • daily activities (walking to class, cleaning your room) • You can maintain your weight by balancing calories consumed with calories burned throughout the day

  19. Nutrient-Dense Foods • Requirement for a healthy diet • Have relatively few calories, solid fats, added sugars, refined starches, or sodium • Provide vitamins, minerals, and other substances that contribute to adequate nutrient intake

  20. CRITICAL THINKING Empty Calories • You have the choice of consuming a medium-sized apple or an 8-ounce glass of sugary soda. Since each option contains about 100 calories, can one food be more healthful than the other? Why or why not?

  21. MyPlate Food Guidance System • The MyPlate diagram includes healthy proportions for the five food groups: • Fruits • Vegetables • Grains • Protein • Dairy

  22. Undernutrition • Occurs when people do not receive the needed nutrients from the food they eat • Can lead to growth problems in children • Can also lead to serious or life-threatening problems • Brain damage • Impaired vision • Blindness • Bone deformities

  23. Overnutrition is often caused by people eating too many foods that contain high amounts of added sugar, solid fat, sodium, refined carbohydrates, or simply too many calories. • What are some examples of health problems that might be caused by overnutrition?

  24. Nutrition Facts Labels • The FDA requires any food sold in a package to include a Nutrition Facts label • This label shows the serving size, calories per serving, and nutrient percent (%) Daily Value

  25. Serving Size • Suppose you look at the label for a bag of caramel crunch popcorn and see that it contains 100 calories. You eat the entire bag before you begin to wonder how such a large serving of this snack could have only 100 calories. • What mistake did youmake when you looked at the food label?

  26. Claims on Labels • Food labels may describe a food using a specific claim about its health benefits • Examples: “low fat,” “reduced calories” • Foods should meet certain criteria set by the FDA to use these labels

  27. Ingredients in Foods • A food label includes all the ingredients that were used to make that food • Ingredients are often listed in a confusing way • Food additives must also be included in the ingredient list

  28. When Food Causes Illness • Foodborne illness, or food poisoning, refers to illnesses that are transmitted by foods • Most foodborne illness can be prevented by practicing safe food handling procedures

  29. Foodborne infections are caused by agents, such as bacteria, viruses, or parasites. How does foodborne intoxication differ from a foodborne infection? • Foodborne intoxication is an illness caused by toxins that an organism has produced in a food

  30. Prevention • These strategies can help reduce your risk of getting foodborne illnesses • Wash your hands with hot, soapy water • Cook foods to the appropriate temperature • Keep hot foods hot and cold foods cold • Refrigerate and freeze perishable food • Wash counters, tables, and dishes with hot, soapy water • Avoid nonpasteurized juice, apple cider, and milk • Wash fruits and vegetables before preparing them • Throw away cans that are leaking or bulging

  31. Food Intolerance • Food intolerance is a condition in which a person cannot properly digest a certain type of food • Examples: lactose intolerance and gluten intolerance

  32. Food Allergies • A food allergy is an immune response to a certain food that the body reacts to as if it were harmful • Common reactions include hives or a rash, swelling in the tongue and throat, difficulty breathing, and cramps

  33. Why is healthy snacking important? • How do you chose a healthy snack? • Why would you monitor your total calorie, empty calories, and sodium intake?

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