Transcript Think Further - St. Barnabas High School

Chapter 3
Nutrition
Lesson 3.1 What Nutrients Does Your Body Need?
Lesson 3.2 Creating a Healthy Eating Plan
Lesson 3.3 Food Labels and Food Safety
Lesson 3.1
What Nutrients Does
Your Body Need?
Warm-Up
Healthy Choices
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.
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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
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Carbohydrates
• Type of nutrient that is a
major source of energy
• Sugars are called simple
carbohydrates
• Starches are called
complex carbohydrates
• Your body breaks down
carbohydrates into
glucose to obtain energy
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Think Further
Fiber is a tough complex carbohydrate. Since the
body is unable to digest fiber, what might be
some health benefits of eating fiber?
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Lowers cholesterol
Balances glucose
Adds bulk to stools
Helps prevent overeating
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Protein
• Nutrient used by the body
to build and maintain cells
and tissues
• Provides energy when
carbohydrates and fats
are lacking in the diet
• Made up of smaller
chemical units called
amino acids
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Fats
• Nutrient largely made up of
fatty acids
• 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 created by a
process known as
hydrogenation
– Cholesterol is found in foods
from animal sources
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Think Further
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.
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Vitamins
• Organic substances
• Necessary for normal
growth and development
• Help regulate various
body processes
• Help the body release
the energy from other
nutrients
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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
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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
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Lesson 3.2
Creating a Healthy
Eating Plan
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
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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
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Nutrient-Dense Foods
• Have relatively few
calories
• Provide vitamins,
minerals, and other
healthful substances
• Important for a
healthy diet
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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?
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MyPlate Food Guidance System
• The MyPlate diagram
includes the five food
groups:
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Fruits
Vegetables
Grains
Protein
Dairy
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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
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Brain damage
Impaired vision
Blindness
Bone deformities
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Think Further
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?
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Lesson 3.3
Food Labels and Safety
Nutrition Facts Labels
• The FDA requires any
food sold in a
package to include a
Nutrition Facts label
• This partial label
shows the serving
size, servings per
container, and
calories per serving
Courtesy of the FDA
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Daily Values
• Daily Values are the
recommended
intake amounts for
specific nutrients
• They are printed at
the bottom of the
food label panel
• Based on a 2,000calorie diet
Courtesy of the FDA
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Critical Thinking
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 you
make when you looked
at the food label?
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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
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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
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Think Further
What general requirements
must a food meet to be
called an organic food?
What are two reasons
someone might wish to
purchase organic food,
even if it is more expensive
than other products?
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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
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Think Further
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
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Preventing Foodborne Illness
• These strategies can help reduce your risk of getting
foodborne illnesses
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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
Wash fruits and vegetables before preparing them
Throw away cans that are leaking or bulging
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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
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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
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