Transcript Unit Title
Standard 12
I WILL..understand the basic principles of an optimal nutritional diet
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The mission of the Cane Ridge Academy of Health Management is to provide a
solid academic foundation in a nurturing environment that prepares students
with the professional skills necessary for post-secondary academics and
healthcare related careers.
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Lessons
1. Nutrients Go
2. Food Groups Go
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Nutrition
◦ All of the body’s functions
that relate to taking in and
using food
Signs of good nutrition:
Shiny Hair
Clear skin
Regular bowel movement
Body weight that is appropriate
to height
Well developed body
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Nutrients: growth,
repair , & maintain
◦ Chemicals in food
that the body needs
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water
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Carbohydrates
◦ Body’s main source of
energy
◦ Simple carbohydrates
are sugars
◦ Complex
carbohydrates are
starches
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Lipids: 35% of diet
◦ Saturated fats
◦ Trans fats
◦ Unsaturated fats
Cholesterol
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Proteins: 25% of diet
◦ Build, maintain and
repair cells
◦ Complete proteins
from animal sources
◦ Incomplete proteins
from plant sources
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Vitamins: repair &
maintain
◦ Fat-soluble vitamins
A
D
E
K
◦ Water-soluble
vitamins
C
Bs
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Minerals: maintain,
repair, & build
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Water
◦ Essential for life
◦ Carries nutrients and
wastes
◦ Helps body function
Drink 6 – 8 glasses
daily
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Fiber
◦ Not actually a nutrient
◦ Undigested plant
material
◦ Helps digestive
system work well –
lower cholesterol
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Five food groups:
◦
◦
◦
◦
◦
Grains
Vegetables
Fruits
Milk (dairy)
Meat and Beans
(protein)
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Grains
◦ Whole: entire kernel,
should be 50% of diet
◦ Refined: milled to
improve shelf life,
removes fiber, iron, &
B vitamins
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Vegetables
◦ Dark green
◦ Orange
◦ Dry beans and peas
◦ Starchy vegetables
◦ Other vegetables
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Fruits
◦ Eat a variety
◦ Solid fruit
◦ Contain:
Carbohydrates
Vitamins
Minerals
Fiber
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Milk
◦ Cheese, yogurt,
pudding and ice
cream
◦ Choose fat-free or
low-fat
◦ Does not include
cream or butter
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Meat and Beans
◦ Choose lean or lowfat
◦ Bake, broil or grill
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Oils
◦ Liquid at room
temperature
◦ From plants and fish
Solid fats
◦ Solid at room temperature
◦ From animals and some
vegetable oils
◦ HIGH in trans fats
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Nutritional Plate Exercise
1. Label each recommended category.
2. Include the recommended daily allowance per category
3. DRAW 2 items represented in each category
4. Write your name, date, block on back
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Limit sugar and salt
Sugar is added to
ALMOST everything
we eat
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MyPlate
◦ www.choosemyplate.
gov
◦ Reminder to eat
healthfully
◦ Eat more nutritious
foods and less of
foods high in solid
fats, added sugar,
and sodium
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1.
2.
3.
4.
5.
6.
7.
8.
List 2 signs of good nutrition
Contrast oils to solid fats
List the six nutrients
What is the bodies number one source for quick energy?
How many glasses of water should you consume per day?
Name three alternatives to frying food.
List the 5 categories of vegetables
I Have ……
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