Transcript 8th grade vocabulary

Nutrition Vocabulary
Recommendations and Dietary
Guidelines
Nutrition Project:
Will count as two test grades.
 Will be graded on neatness, accuracy
and personal accountability.
 Internet based. We will be in the
computer lab for one week.
 Will need to complete the food log and
exercise log by Friday.
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Nutrition Project:
Food Log
Please write down all food eaten for a
24 hour period.
 Remember to include any condiments,
sides, drinks, or candy.
 Include the method of preparation.
 Estimate the amount you consume.
 Due on Thursday April 9th.
Counts as a quiz grade.
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Activity Log:
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Write down all activity for a 24 hour period.
Be exact, break your activities up, do this on a
separate sheet if you need to.
You will be graded on neatness and accuracy- do
not mark and tear up your sheets.
Feel free to view data base of activities on my
website, you may print out a new sheet if you need
it.
http://www.myteacherpages.com/webpages/
mplummer/
Diet:
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Diet: all of the food, drinks, snacks
that you eat.
Does
diet have to be a
restriction of calories?
Calorie:
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The amount of energy required to heat
water by one degree Celsius.
Nutrient:
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nutrient - any substance that can be
metabolized by an organism to give
energy and build tissue.
Weight Control:
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Weight control: keeping weight at an
appropriate level to prevent the onset
of disease.
Percent Daily Value:
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Percent Daily Value: the % of a
value found in a certain food as it
relates to your daily total.
Fiber:
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Fiber: aids in digestion, helps us feel
fuller longer. Name a good source of
fiber?
Carbohydrate:
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The starches and sugars that supply our
bodies with energy (ATP).
Can be identified in the ingredient list
as: sucrose, maltose, fructose, corn syrup.
Good carbs: fresh fruits and veggies
Ok Carbs: whole wheat bread and pasta
BAD carbs: Refine foods (ex doughnuts)
Protein:
Essential nutrients used to build and
repair body cells, tissue, muscle.
 Rarely stored as fat
 Found in lean meats such as:
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Fat:
Sources of energy that also performs
other functions, such as vitamin
storage and body insulation.
 Last source of energy used
(carbohydrates, protein then fat)
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Body Mass Index
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Body Mass Index: is one method to
determine if a person is underweight, is at a
healthy weight, at risk for being overweight,
or is overweight.
BMI reading is a number. The person enters
in his/her age, gender, height and weight,
then their BMI is calculated.
What is the weakness of the BMI?
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It does not take muscle mass into account and
muscle weighs more than fatty tissue.
Body Mass Index:
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BMI is a ratio between weight and
height. It is a mathematical formula
that correlates with body fat, used to
evaluate if a person is at an unhealthy
weight (given a certain height).
BMI Ranges:
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BMI Categories:
Underweight: Less than 18.5
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Normal weight: 18.5 - 24.9
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Overweight: 25 - 29.9
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Obese: 30 or higher
BMI
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You can also use this formula to figure your
BMI:
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1) Multiply your weight in pounds by 703.
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2) Divide the answer by your height in
inches.
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3) Divide this number by your height in
inches again. This is your BMI.
Example:
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1. 160 pounds x 703= 112480
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2. 112480 ÷ 63 inches=1785
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3. 1785 ÷ 63 inches=28
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BMI of 28
Why does BMI even matter?
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If a person is overweight, their chances
of developing certain disease or
conditions increase. What are these
diseases or conditions?
Type II Diabetes
 Certain kinds of cancer
 Heart disease
 High blood pressure
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1lb of fat:
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1 pound of fat = 3,500 kcal
Fat, Protein, Carbohydrates:
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Are all things created equally?
1 gram of fat = 9 calories
 1 gram of protein = 4 calories
 1 gram of carbohydrates = 4 calories
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Nutrition Label:
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If a food has the following nutritional
information, how many calories are in
one serving?
5 fat grams
 4 grams of carbohydrate
 4 grams of protein
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Total number of Calories:
5 x 9 = 45
 4 x 4 = 16
 4x4 = 16
 45 + 16+ 16 = 77 calories
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Hunger Cycle:
sugar
protein
Time
12:00 PM
11:00 AM
10:00 AM
9:00 AM
starch
8:00 AM
12
10
8
6
4
2
0
-2
7:00 AM
Energy
Physical Cycle of Hunger Comparison
Hunger Cycle Purpose:
To show how long a give food type will
supply us with energy.
 Protein gives the longest amount of
sustained energy over time.
 What are a few good low-fat sources of
protein?
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Dietary Guidelines:
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A set of recommendations presented by
the government to help direct
Americans toward a healthy weight.
Aim for Fitness
Aim for a healthy weight
 Be physically active.
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Build a Health Base
Let the pyramid guide your choices
 Choose a variety of grain products
daily, especially whole grains.
 Choose a variety of fruits and
vegetables daily.
 Keep food safe to eat.
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Choose sensibly:
Choose a diet low in saturated fat and
cholesterol and moderate in total fat.
 Choose beverage and foods to limit
your intake of sugars.
 Choose and prepare foods with les alt.
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Recommendations:
Sugar
Sugar: 10 teaspoons or less (40
grams)
 This includes what is in your food.
 Sample Foods high in sugar:
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Can of coke: 39 grams (10 teaspoons)
 Cupcake: 150 grams (37 grams)
 Skittles:
 Frosted Flakes: 11 grams (2+ teaspoons)
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Sodium:
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2400 milligrams
1 tsp or less (this
includes what's
already in your food)
Add salt after tasting
your food!
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Foods High In sodium:
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3 slices sandwich meat
1200milligrams
TV dinner 1600 milligrams
Mac and cheese 800
milligrams (1/2 a cup)
Potato chips 1 bag 500
milligrams.
Calcium:
1300 Milligrams
 Or 3 glasses of milk
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Non-dairy Foods High in
Calcium:
Swiss Chard Kale
Brazil Nuts
Celery
Almonds
Papaya
Flax Seeds
Oranges
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Sesame Seeds
Spinach
Collard Greens
Blackstrap Molasses
Kelp
Tahini
Broccoli
Fiber:
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Age + 5 = your
recommended
intake up to 27
grams.
Aides in digestion.
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Foods high in fiber:
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Avocado
Raspberries
Broccoli
Black beans
Brown rice
Whole wheat pasta
apples
Read the Label Activity:
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Fill in the missing information from the
food label you are given: