Transcript File - Mr. Tucker`s Classroom

Unit 1: Food Choices and Nutritional Needs
Chapter 1: Our Food Needs
 Food and Health
 Your body uses food to supply it with the nutrients it
needs for survival
 Nutrients: chemicals from food that your body uses to
carry out its functions.
 Nutrition: The study of nutrients and how they are used
in the body
 Practicing good nutrition is key to leading a good and
healthy life
Wellness
 Wellness: A way of thinking that encourages people to
take responsibility for their own health
 Considers physical, emotional, and social health.
 Calculated by looking at:
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Food choices
Physical activity
Ability to manage emotions
How you handle social situations
How much sleep you get
Wellness
 Good wellness can provide
 Improved quality of life
 Increased life span
 Greater energy levels
 Stronger immune system
 Improved self-confidence and self-esteem
 Improved relationships
 Improved ability to manage and control stress
Psychological Needs
 Psychological: Having to do with the mind and
emotions
 Food helps us meet our psychological needs
 Security and comfort
 A sense of belonging in social groups
 Family Relationships
 Enjoyment
Chapter 2: Why People Eat the
Foods They Do
Influences on Food Choices
 Family
 Peer
 Personal
 Psychological
 Cultural
 Ethnic
 Religious
 Media
Family Influences on Food Choice
 Single greatest influence on your food choices
 You learn as you grow what types of food you should eat
 Families influence how food is prepared
(recipes/ingredients)
 Families often have food routines (Friday night pizza)
Peer Influence on Food Choice
 As you grow older friends play an increasing role in
food choice
 New foods at friends homes (Different cultural groups)
 You may start eating and drinking different things to
fit into your peer groups. (Chips at recess, Energy
drinks…)
Personal Influence on Food Choices
 Lifestyle: a persons typical way of life.
 How you spend your time and what is important to you
influence how you eat
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College student
Athlete
Couch potato
 Values and Priorities
 Is living and eating healthy important?
 Emotions
 Depression, stress, happiness all influence eating habits
Psychological Influences on Food
Choices
 A person’s psychological state can have an influence on
food choices
 Low self-esteem and depression can lead to poor food
choices and even to eating disorders
Cultural Influences on Food
Choices
 Culture: Shared customs, traditions, and beliefs of a
large group of people.
 Often influenced by
 Geography: People who live in a particuar region often
eat the same (Mexican, Chinese, Newfie Fries)
 Heritage: People who share a common past often eat
similar foods
 Religion: People who practice particular religions often
have similar diets (Kosher)
Ethical Influences on Food Choices
 Ethical: Is the food we eat morally good or correct.
 If it is processed was it processed in a factory that
follows good labour laws?
 Were the animals treated fairly?
 Is it environmentally responsible?
 These issues influence how some people eat
 Vegetarianism
 Free range poultry and dairy
Religious Influences on Food
Choices
 Different religions have different dietary habits.
Type of religion
Practice or restriction
Rationale
Buddhism
•Refrain from meat,
vegetarian diet is desirable
•Moderation in all foods
•Fasting required of monks
•Natural foods of the earth are
considered most pure
•Monks avoid all solid food
after noon
Islam
•Pork and certain birds
prohibited •Alcohol prohibited
•Coffee/tea/stimulants
avoided •Fasting from all food
and drink during specific
periods
Eating is for good health
•Failure to eat correctly
minimizes spiritual awareness
•Fasting has a cleansing effect
of evil elements
http://www.diet.com/g/religion-and-dietary-practices
Media Influences on Food Choices
 The media is all around us and plays a large role in
what we eat.
 Advertisements tell us what we should be eating and
why.
 Newspapers
 Magazines
 Radio
 Outdoor ads.
The Yellow Pages
Internet Marketing
Television
Direct Mail
Media Continued
 Advertising techniques
 Limited Information: Encourages you to buy without actually
telling you the whole story
 Positive Images: Shows the product in a positive way, will get
you friends, partners.
 Celeberity Endorsements: Have someone famous tell you how
great the product is
 Appal to basic needs: Without this product you will not
survive…..
 Scare tactics: Without this product bad things will happen to
you
 False claims: Make claims that are not true
 Infomercials: Ads that look like t.v. shows.
Nutrient Notes
 Types of nutrients what will be discussed
- carbohydrates (sugar, starch and fiber)
- fat (saturated including trans fatty acids, mono
and polyunsaturated)
- protein (complete and incomplete)
- vitamins (fat soluble A,D,E,K and water-soluble B
complex and C )
- Minerals (calcium, phosphorus, sodium,
potassium, iron, fluoride, iodine and trace
elements)
- Water
Carbohydrates
(sugar, starch and fiber)
 Function: Carbohydrates are a major source of energy
and should account for 50% to 60% of calories
consumed each day
 Sources: found in whole grain cereals, flour, bread,
rice, corn, oats, potatoes, and legumes.
Fat (saturated including trans fatty
acids, mono and polyunsaturated)
 Function: Fats are a concentrated form of energy
which help maintain body temperature, and protect
body tissues and organs. Fat also plays an essential role
in carrying the four fat-soluble vitamins: A, D, E, and
K.
 Sources: Found mostly in meat and dairy products, as
well as some vegetable oils, such as coconut and palm
oils (tropical oils)
protein (complete and incomplete)
 Function: Protein is essential to the structure of red
blood cells, for the proper functioning of antibodies
resisting infection, for the regulation of enzymes and
hormones, for growth, and for the repair of body
tissue.
 Sources: Meat, milk, cheese, and egg are complete
proteins that have all the essential amino acids. Other
sources of protein include whole grains, rice, corn,
beans, legumes, oatmeal, peas, and peanut butter.
Vitamin A
 Function: Vitamin A is needed for new cell growth,
healthy skin, hair, and tissues, and vision in dim light.
 Sources: Vitamin A is found in dark green and yellow
vegetables and yellow fruits, such as broccoli spinach,
turnip greens, carrots, squash, sweet potatoes,
pumpkin, cantaloupe, and apricots, and in animal
sources such as liver, milk, butter, cheese, and whole
eggs.
Vitamin D
 Function: Vitamin D promotes absorption and use of
calcium and phosphate for healthy bones and teeth
 Sources: Vitamin D is found in milk (fortified), cheese,
whole eggs, liver, salmon, and fortified margarine. The
skin can synthesize vitamin D if exposed to enough
sunlight on a regular basis.
Vitamin E
 Function: Vitamin E protects red blood cells and helps
prevent destruction of vitamin A and C
 Sources:•Vitamin E is found in margarine and
vegetable oil (soybean, corn, safflower, and
cottonseed), wheat germ, green leafy vegetables
Vitamin K
 Function: Vitamin K is necessary for normal blood
clotting and synthesis of proteins found in plasma,
bone, and kidneys.
 Sources: Vitamin K is found in spinach, lettuce, kale,
cabbage, cauliflower, wheat bran, organ meats, cereals,
some fruits, meats, dairy products, eggs
Vitamin B
 Function: Thiamin is needed for energy metabolism
and the proper function of the nervous system.
Riboflavin is needed for energy metabolism, building
tissue, and helps maintain good vision.
 Sources: Thiamin is found in whole grains, soybeans,
peas, liver, kidney, lean cuts of pork, legumes, seeds,
and nuts. Riboflavin is found in dairy products, lean
meats, poultry, fish, grains, broccoli, turnip greens,
asparagus, spinach, and enriched food products
Vitamin C
 Function: Vitamin C is an antioxidant vitamin needed
for the formation of collagen to hold the cells together
and for healthy teeth, gums and blood vessels;
improves iron absorption and resistance to infection.
 Sources: Vitamin C is found in many fresh vegetables
and fruits, such as broccoli, green and red peppers,
collard greens, brussel sprouts, cauliflower, lemon,
cabbage, pineapples, strawberries, citrus fruits
Minerals:
 Calcium
 Phosphorus
 Sodium
 Potassium
 Iron
 Fluoride
 Iodine
Calcium
 Function: Calcium is needed for healthy bones and
teeth, normal blood clotting, and nervous system
functioning
 Sources: Calcium is found in dairy products, broccoli,
cabbage, kale, tofu, sardines and salmon.
Phosphorous
 Function: Phosphorus is needed for healthy bones and
teeth, energy metabolism, and acid/base balance in
the body
 Sources: Phosphorus is found in milk, grains, lean
meats, food additives
Sodium
 Function: The body needs a small amount of sodium
to help maintain normal blood pressure and normal
function of muscles and nerves.
 Sources: Sodium is found in table salt, baking soda,
monosodium glutamate (MSG), various seasonings,
additives, condiments, meat, fish, poultry, dairy foods,
eggs, smoked meats, olives, and pickled foods
Potassium
 Function: Potassium is essential for maintaining proper
fluid balance, nerve impulse function, muscle function,
cardiac (heart muscle) function
 Sources: Potassium is found in bananas, raisins, apricots,
oranges, avacadoes, dates, cantaloupe, watermelon,
prunes, broccoli, spinach, carrots, potato, sweet potato,
winter squash, mushrooms, peas, lentils, dried beans,
peanuts, milk, yogurt, lean meats.
Iron
 Function: Iron is needed for the formation of
hemoglobin, which carries oxygen from the lungs to
the body cells
 Sources: Meat, dairy, beans, lentils, some fruits and
vegetables. Many cereals are iron fortified
Fluoride
 Function: Small amounts of fluoride help reduce helps
reduce cavities in children by more than half.
Fluorides also help maintain bone structure.
 Sources: Food prepared in fluoridated water contains
fluoride. Natural sodium fluoride is in the ocean, so
most seafood contains fluoride. Tea and gelatin also
contain fluoride.
Iodine
 Function: Iodine is needed for the
normal metabolism of cells. It is also needed for
normal thyroid function, and for the production of
thyroid hormones
 Sources: Iodized salt, seafood, dairy products are all
sources of iodine.
Water
 Function: Water is a carrier, distributing essential
nutrients to cells, such as minerals, vitamins and
glucose. Water removes waste products including
toxins that the organs' cells reject, and removes them
through urines and faeces.
 Sources: Water can be consumed through drinking it
or eating foods with high water content. Watermelon
is 92% water, cucumbers 96%. Can also be found
in vegetables, fruit, meat, fish, eggs, soups.
Supplements or Food.
 Taking a daily vitamin/mineral supplement is common
among Canadians. Despite this, eating a healthy diet is
more important than taking antioxidants, vitamins,
and minerals in pill or powder form. Healthy foods
have much more to offer than supplements alone
Nutrient supplements
 Nutrient Supplement: A dietary supplement is
intended to provide nutrients that may otherwise not
be consumed in sufficient quantities
 These include vitamins, minerals and protein
powders
Non-nutrient supplements
 Non Nutrient Supplements: A dietary supplement
that provides the body with substances that are
intended to improve the function of the body in some
way.
 These include Glucosamine, Echinacea, caffeine,
guava.
Canada’s Food Guide
 See alternate Powerpoint.
Pregnancy Notes
 The following nutrients are of particular concern for
the healthy development of the fetus:
 Folic acid
 Calcium and Vitamin D
 Iron
 Protein
 Fatty acids
Breastfeeding Notes
 Nutrients especially important during breastfeeding
include:
 Iron
 Protein
 Calcium
 Vitamin D supplement for baby
 Nutrients important for a breastfeeding mom include
those similar to during pregnancy, with increased caloric
intake and increasedfluid intake.
Infant Feeding Notes
 Good nutrition is crucial for optimal growth and
development, especially during the first year of life.
 Some areas of concern are:
 Breastfeeding
 Formula feeding
 Required supplementation
 The introduction of solid foods
 When to introduce
 The sequence of foods introduced
 types (homemade, commercial)
 Foods to encourage: foods high in fibre, low sugar and salt
 Appropriate portion sizes
Preschool Age Children Notes
 Nutrients especially important during this stage of growth and development:
 Protein
 Calcium
 Iron
 Vitamins
 Concerns to address:
 Development of a positive attitude towards food
 Likes and dislikes of young children (taste, texture, color, aroma)
 Fluctuations in appetite related to growth spurts
 Providing a variety of foods from Eating Well with Canada’s Food Guide
 Appropriate portion sizes
 Healthy snacks
Early Childhood Notes
 This is the time when good eating habits can be
reinforced.
 Concerns to address:
 Eating breakfast
 Nourishing snacks
 Serving size of foods
 Peer influences
Puberty/Adolescence Notes
 This a period of rapid growth second only to that
experienced in infancy.
 Concerns to address:
 Skipping meals.
 Peer influence on eating habits.
 Media influences.
 Specific nutrients: folic acid, iron, vitamin A, calcium and
protein.
 Energy balance as it relates to physical activity.
 Fast food and serving size
Adulthood Notes
 Nutrient needs remain constant throughout
the adult years; however, as the metabolic
rate decreases caloric needs are less.
 Concerns to address:
 Lifestyle: activity level, smoking and alcohol,
caffeine.
 Convenience foods and eating out.
 Energy balance
 Health concerns – obesity, hypertension,
heart disease, diabetes
Seniors Notes
 Concerns to address:
 Health issues - deteriorating health, decreased
appetite, dental health
 Mobility - ability to purchase and prepare food
 Fixed income and poverty
 Living alone - preparing nutritious meals for one
person