Transcript 10 Tips to a Great Plate

Monday
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The tube through which food moves to the
stomach
The tube through which urine leaves the
body
The blood vessels that connect arteries and
veins
The tough tissue that connects muscles to
bones
The fluid that surrounds body cells
The tubes that branch to form the alveoli
The structures that carry messages from the
sense organs to the brain
The glands that aid the body in getting rid
of wastes, such as salt
The gland that secretes a hormone that
prepares your body to react in times of
stress or emergency
Tissue at the ends of some bones to cushion
joints
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Lymph
Adrenal Gland
Sensory Neuron
Bronchioles
Capillaries
Urethra
Tendon
Cartilage
Sweat Gland
Esophagus
Today’s Agenda:
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Mon
April 4, 2016
Warm-up
5-minute cram session
Unit 4 - Body Systems Test
Unit 6 Pre-test
Assignments Due:
AVID ONLY –
1. Thursday –
tutorials TRF’s DUE
2. Friday – binder
checks IN CLASS
Essential Question:
What have I learned about body
Systems?
Objective:
1) I will assess my knowledge of body
systems by taking the Unit 4 test
Name
First and last name
Date
4/4/16
Class
Period #
Quiz
Unit 4 Test
• Enter your Test ID# all
the way to the right
with zeroes before your
number
• Bubble the numbers
below
Tuesday
Directions: On your paper, match the nutrient with its function
Carbohydrates
Minerals
Water
Protein
Fats
Vitamins
1. A nutrient that
2. A nutrient that
use vitamin
3. A nutrient that
tissues
4. A nutrient that
fats
5. A nutrient that
6. A nutrient that
is involved in all body processes
provides energy and helps the body store and
is needed for growth and to build and repair body
helps the body use carbohydrates, proteins, and
regulates many chemical reactions in the body
is the main source of energy for the body
Today’s Agenda:
Tue
April 5, 2016
1. Warm-up
2. Go over and graph Unit 5 Pretest score
3. Go over Nutrition Label
assignment
4. Food Nutrient Notes
Assignments Due:
1. Food label DUE – Friday,
April 8 – 20 pts.
AVID ONLY –
1. Thursday – tutorials TRF’s
DUE
2. Friday – binder checks IN
CLASS
3.
Essential Question:
What nutrients do I need to get from
the food I eat?
Objective:
1) I will list and identify the functions
of the 6 nutrients categories found
in foods
2) I will list examples of foods that are
good a source of each nutrient
group
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10
8-9
6-7
5
4 or less
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You must cut out and bring a Nutrition Facts
label from a package of food
Keep the ingredients list attached
No gum or water
Must be flat (no soda cans, etc.)
Write your name SOMEWHERE on the front or
back of the label to make sure you get your
points
Due Friday, April 8th for 20 points!!!!
A
nutrient that is needed for
growth, and to build and
repair body tissues.
Regulate body processes and supply energy
Form every cell in your body
Make up more than 50% of your total body weight
Skin, hair, and nails are mostly proteins
Help your body maintain strength and resist
infection
◦ 1 gram of protein = 4 calories
◦ Excess protein is burned as energy or stored as
fat
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Choosing Healthful Foods Worksheet (pg 15)
1. Explain the difference
between a complete and
incomplete protein.
 Complete
protein – contains ALL
of the essential amino acids.
◦ Essential amino acids are the 9
amino acids that your body does
NOT produce and must come from
the foods you eat
 Comes
from animal products and
soybeans
 Incomplete
Proteins – A protein
that does NOT contain all 9
essential amino acids.
 Comes from plant sources
◦ Grains
◦ Legumes (beans, peas, lentils)
◦ Nuts and seeds
A
nutrient that is the main
source of energy for the
body.
◦ Includes sugars, starches, and fiber
◦ 1 gram of carbohydrate = 4 calories
◦ Excess carbohydrates are stored as fat
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Choosing Healthful Foods Worksheet (pg 15)
2. For what does the body use
carbohydrates?
3. Why is it important to get
enough fiber in your diet?
 Simple
carbohydrates – Sugars
that enter the bloodstream rapidly
and provide quick energy.
◦ Provides few vitamins and
minerals
◦ Examples: table sugar, honey,
corn syrup, molasses, agave
nectar
 Complex
carbohydrates – Starches
and fiber that provide long lasting
energy
◦ Most of the calories (60%) in your
diet should come from COMPLEX
carbohydrates.
◦ Examples: grains, bread, pasta,
potatoes, beans
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Complex carbohydrates continued…
◦ Fiber – The part of grains and plant foods
that cannot be digested.
 Fiber helps food move through the
digestive system.
 Prevents constipation
 Makes you feel full
 Reduces cholesterol level
 Reduced risk of colon cancer
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A Nutrient that provides energy and
helps the body store and use vitamins.
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1 gram of fat = 9 calories
Fats store and transport vitamins
Fat tissue surrounds and cushions internal organs
Maintains body heat
Build brain cells and nerve tissue
NO more than 30% of your total caloric intake
should come from fats.
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Choosing Healthful Foods Worksheet (pg 15)
4. What is saturated fat?
 Saturated
fat – Type of fat found
in dairy products, solid vegetable
fat, meat and poultry
◦ Usually solid at room temperature
◦ Contribute to the level of cholesterol
in a person’s blood
 Unsaturated
fat – Type of fat
obtained from plant products and
fish
◦ Usually liquid at room temperature
◦ Examples: Fish oil, sunflower oil,
olive oil, canola oil
A
nutrient that helps the body
use carbohydrates, proteins,
and fats
◦ Do NOT provide direct energy
◦ Help to unleash potential energy
from carbs, proteins, and fats
Vitamin C
Vitamin B1
Vitamin K
Vitamin A
Vitamin D
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Choosing Healthful Foods Worksheet (pg 15)
5. a. Compare (how are they alike) fat-soluble
and water-soluble vitamins. 1 sentence
5. b. Contrast (how are they different) fatsoluble and water-soluble vitamins. 1 sentence
 Fat-soluble
vitamins –
Vitamins that dissolve in fat
and can be stored in the body
 Vitamins A, D, E, and K
 Water-soluble
vitamins – Vitamins
that dissolve in water and cannot
be stored in the body in
significant amounts.
 Vitamin C and the B complex
vitamins
A
nutrient that regulates
many chemical reactions in
the body
◦ Minerals are naturally occurring
inorganic substances
◦ Essential for metabolism and
nutrition
Potassium
Zinc
Magnesium
Calcium
Iodine
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Choosing Healthful Foods Worksheet (pg 16)
1. Explain the difference
between macro minerals and
trace minerals.
Give one example of each.
 Macro
minerals – minerals that
are required in amounts
greater than 100mg per day
◦ Examples: calcium, sodium,
magnesium, phosphorus,
potassium
 Trace
minerals – Minerals that
are needed in very small
amounts.
◦ They are just as important to the
body as macro minerals, just
needed in smaller amounts
◦ Examples: iron, zinc, copper,
iodine, manganese
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Choosing Healthful Foods Worksheet (pg 16)
2. Why is it important to do
research before taking an
herbal supplement?
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Supplements that contain extracts or
ingredients from the roots, berries,
seeds, stems, leaves, buds, or flowers
of plants
◦ Come in many forms (liquid, caplets,
powders)
◦ Sold at health food stores, grocery stores,
gyms, mail-order catalogs, internet and
info-mercials)
 Herbal
supplements are classified
as food, not as drugs.
 They do not have to be proven
safe or screened by the FDA
before they can be sold to the
public.
Ephedra – stimulant, increased
metabolism
Caused changes to blood
pressure, chest pain, heart
attack, stroke, and death
Kava – relaxation, relieve stress
or anxiety.
Caused liver disease such as
hepatitis, cirrhosis, and liver
failure
A
nutrient that is involved
with all body processes.
◦ Basic part of blood
◦ Makes up 60% of body mass
◦ Carries nutrients to all body cells and
waste products from the cells to the
kidneys
◦ Leaves the body as sweat and urine
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Choosing Healthful Foods Worksheet (pg 16)
3. What is dehydration?
 Dehydration
– a condition in
which the water level of the body
has fallen to an extremely low
level
◦ Common Signs: fatigue, dizziness,
weakness, flushed skin, blurred
vision, trouble swallowing, etc.
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Choosing Healthful Foods Worksheet (pg 16)
4. Explain the RELATIONSHIP
between serving size, servings
per container, and calories.
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Serving size
Servings per container
Calories listing
Calories from fat
Percent daily value
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Ingredients listing
Check the dates
Healthy
Fat Free
Low fat
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Choosing Healthful Foods Worksheet (pg 16)
5. What is the difference
between a “lean” product
and a “light” product?
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Lean – less than 10 g of fat
Light – 1/3 calories OR ½ the fat of the
regular version
Cholesterol free – less than .5mg of
cholesterol
Fresh – raw, unprocessed, no preservatives,
never been frozen or heated
Wednesday/
Thursday
Labels are due Friday – turn them into the class
basket – make sure your name is on it
Complete protein
Simple carbohydrates
Fat-soluble vitamins
Trace minerals
incomplete protein
saturated fats
water-soluble vitamins
dehydration
complex carbohydrates
unsaturated fats
macro minerals
herbal supplements
1. A _______________ dissolves in water and cannot be stored by the body in significant amounts.
2. ___________________ are minerals that are needed in very small amounts.
3. When the water content level of the body falls to an extremely low level, it is called
________________.
4. __________________ is a protein from a plant source that does NOT contain all of the 9 essential
amino acids.
5. _________________ are fats found in dairy products, solid vegetable fat, meat and poultry.
6. ______________ are made up of starches and fiber. They are good sources of long-lasting
energy.
7. _____________ is fat obtained from plant products and fish.
8. _____________ are officially classified as food, not as drugs, and are not proven safe by the FDA.
9. Calcium, sodium, and potassium are all examples of ____________________.
10. _________________ are vitamins that can be stored in the body, such as Vitamin A, D, E, and K
11. _________________ are sugars that enter the bloodstream quickly and provide quick energy.
12. The soybean is the only plant source that is a _________________.
AVID – binder checks tomorrow!!!
Wed/Thu
Today’s Agenda:
Apr 6/7, 2016
1.
2.
3.
4.
Warm-up
Pass back graded papers
Update health binders
Update and TURN IN Unit 4
Tracking Sheets
5. Finish 6 Nutrient Notes
6. Dietary Guidelines Notes
7. My Plate Notes
Assignments Due:
1. Food label DUE –
Friday, April 8 – 20
pts.
Essential Question:
What types of foods should I reduce or
increase to eat a balanced, healthy diet?
Objective:
1. I will be able to summarize the
key recommendations from the
Dietary Guidelines 2015 USDA
document.
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You must cut out and bring a Nutrition Facts
label from a package of food
Keep the ingredients list attached
No gum or water
Must be flat (no soda cans, etc.)
Write your name SOMEWHERE on the front or
back of the label to make sure you get your
points
Due Friday, April 8th for 20 points!!!!
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Learning Activity C: Body Systems Test
◦ 45-50=4
◦ 40-44=3
◦ 35-39=2
◦ 30-34=1
◦ 29 or less = 0
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Get out your notes packets
Go lean on protein!
Make half your grains
whole!
Vary your veggies!
Focus on fruits!
Get your calcium-rich foods!
1.
Balance Calories
◦ Find out how many calories you need for the day
◦ Be physically active to help you balance calories
2. Enjoy your food, but eat less
◦ Take time to eat your food
◦ Pay attention to hunger cues
3. Avoid oversized portions
◦ Use a smaller plate
◦ Potion out food before you eat
◦ Choose smaller size or share a portion when eating
out
4. Foods to eat more often
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Vegetables
Fruits
Whole grains
Fat-free or low fat dairy
5. Make half your plate fruits and vegetables
◦ Choose red, orange, dark green vegetables
◦ Add fruit as a side dish or dessert
6. Switch to fat-free or low fat milk
◦ Have the same amount of calcium and protein
◦ Has less saturated fat
7. Make half your grains whole grains
◦ Select wheat bread, brown rice
◦ Avoid white bread, white rice
8. Foods to eat less often
◦ Solid fats
◦ Added sugars
◦ Salt
9. Compare sodium in foods
◦ Check nutrition label
◦ Choose lower sodium options
10. Drink water instead of sugary drinks
◦ Drink water or unsweetened drinks
◦ Avoid soda, energy drinks
Friday
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Copy this chart and brain storm at least 5
foods for each group:
Grains
Vegetables
Fruits
Protein
Dairy
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Today’s Agenda:
Fri
April 8, 2016
Assignments Due:
1. Food label
assignment DUE
TODAY
1.My Plate Group Activity
Essential Question:
When eating a meal, what should my
plate look like?
Objective:
1. I will be able to list and label the
parts of the MyPlate graphic
2. I will be able to give several
examples of foods that fit in each
category
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You can work in groups of 2 or 3
Materials needed:
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1 My plate sheet
Glue stick
Scissors
Grocery ad
Instructions: Find a minimum of 5 foods that
would fit in each section on the My Plate from the
grocery ads. Cut them out and glue them to your
My Plate page in the correct category.
Make sure all the names of everyone in your
group is on the back of your paper.
Turn in to the class basket when finished.
PLEASE PICK UP ALL SCRAPS OF PAPER AND PUT
ALL YOUR MATERIALS AWAY!!
Turn
into
the
basket
on
your
way
out!