Transcript BMI ≥30, or ~ 30 lbs. overweight - Bremen High School District 228

Nutrition
Chapters 8, 9, & 10
Chapter 8 – Food and Nutrition
FOOD SUPPLY
Food provides your body with nutrients.
These substances your body needs to
regulate body functions, promote growth,
repair body tissues, and obtain energy.
Your body requires 40 different nutrients to
accomplish these tasks. The process by
which the body takes in and uses these
nutrients is called metabolism.
FOOD SUPPLY ENERGY
When your body uses the nutrients in foods, a series of
chemical reactions occur inside your cells as a result
energy is released. Metabolism is a chemical process by
which your body breaks down food to release energy.
The amount of energy released when nutrients are
broken down is measured by calories.
The 6 Basic Nutrients
NUTRIENTS
% OF DAILY
FOOD INTAKE
CARBOHYDRATES
40 %
PROTEINS
35 %
VITAMINS,
MINERALS, AND
WATER
15 %
FATS
10 %
COMPLEX
CARBOHYDRATES
SIMPLE
CARBOHYDRATES
CARBOHYDRATES: supply energy for your body
ALSO
 Found in fruits, vegetables and milk .
KNOWN AS
 It provides energy for your body cells.
Sugar
 Found in potatoes, rice and grains.
STARCHES  Your body breaks these down to simple
sugar.
FIBER
 Found in cereals, whole grain, veggies,
nuts and beans.
 Prevents constipations, colon cancer, and
heart disease.
YOUR BODY’S ENERGY RESERVE
Extra carbohydrates that your body does
not use create extra glucose. If you eat too
many CARBOHYDRATES, and the
GLYCOGEN stores are full the excess
carbohydrates are stored as FAT.
Fats supply your body with energy, form your cells,
maintain body temperature and protect your nerves.
GOOD FATS
BAD FATS
SATURATED FATS
UNSATURATED FATS
Usually liquid at room
temperature, naturally
found in many foods such
as oils, nuts and seeds.
FATS
Usually SOLID at room temperature,
found in ANIMAL fats such as lard
and dairy products. Too much
saturated fats can lead to HEART
disease
TRANS FATS
Artificially produced as a result of
converting a liquid oil to a solid.
TRANS fats can be found in
MARGARINE and CHIPS.
CHOLESTEROL
A WAXY-LIKE fat-like substance that is found in ANIMAL
products. Your body needs a certain level of cholesterol but too
much cholesterol can form PLAQUE in the blood vessels which
may block blood flow to the heart.
Function of Protein: GROW AND REPAIR BODY TISSUE
vitamins and minerals
Vitamins: Nutrients made by living things and
assist in chemical reactions.
Minerals: Nutrients that occur naturally in the
rocks and soil – the body only needs small
amounts of these.
Vitamin B
Nerve function, promotes
metabolism, promotes healthy
skin
Vitamin A
Healthy bone growth , skin
teeth and hair
Fish, Eggs, Mushrooms, Carrots,
Spinach and green leafy vegetables,
Sweet potatoes
Vitamin K
Aids in blood clotting
Green leafy vegetables, potatoes, liver
Lentils, Chicken liver, Green leafy
veggies, Milk, yogurt and other milk
products, Bananas, Eggs, Almonds,
pecans
fat soluble
vitamins
Vitamin D
Bone growth and calcium
absorption
Fatty fish, fortified soy milk,
Mushrooms, Fortified dairy products,
Egg yolks
Calcium
Build and maintain bones and
teeth, nerve function and blood
clotting
Milk and milk products, dark green
leafy vegetables, tofu, legumes
water soluble vitamins
water soluble
vitamins
fat soluble vitamins
Vitamin E maintenance
of red blood cells
Peanuts, Broccoli, Mango, Almonds,
Tomato, Kiwi,
Sunflower oil/seeds
Sodium
Maintain water balance and
nerve function
MINERALS
Table salt and processed food
Folic Acid
Aids in formation of red blood
cells and protein
Green leafy vegetables and legumes
Phosphorus
Builds and maintains bone and
teeth
Meat, eggs, poultry, fish legumes, milk
and milk products
MINERALS
Magnesium
Potassium
Builds bones and protein,
energy metabolism and muscle
contraction
Maintains water balance, and
makes protein, function of the
heart and nervous system
Leafy green vegetables, legumes, nuts,
whole grain foods
Vegetables, fruits, meat, poultry and
fish
Chlorine
Helps maintain water balance
and digestion
Table salt, processed food and soy sauce
Minerals deficiency
 Osteoporosis – lack of calcium resulting in
weak and brittle bones
 Anemia – lack of iron resulting in the person
becoming tired and weak easily
WATER
All of your body’s processes require water!
You can lose 6-8 cups of water during every hour of
exercise!
Dehydration is serious reduction in the body’s water content
Symptoms include weakness, rapid breathing and weak heart beat
Now... Figure out how many ounces of water you should drink every day!
YOUR BODY WEIGHT = __________ / 2 = __________ OUNCES OF WATER YOU SHOULD DRINK
EXAMPLE
YOUR BODY WEIGHT = 140 / 2 = 70 OUNCES OF WATER YOU SHOULD DRINK
POP vs. WATER
 What do you drink???
 Do you know how it can help or hinder your daily activities?
Lets find out
Water
 75% of Americans are chronically dehydrated.
 In 37% of Americans, the thirst mechanism is so weak that it is
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mistaken for hunger.
One glass of water will shut down midnight hunger pains for almost
100% of the dieters studied in a University of Washington study.
Lack of water, the #1 trigger of daytime fatigue
A mere 2% drop in body water can trigger fuzzy short-term memory,
trouble with basic math, and difficulty focusing on the computer
screen or on a printed page.
Drinking 5 glasses of water daily decreases the risk of colon cancer by
45%, plus it can slash the risk of breast cancer by 79%., and one is
50% less likely to develop bladder cancer.
Coke
 In many states the highway patrol carries two gallons of Coke in the trunk
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to remove blood from the highway after a car accident.
To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the
'real thing' sit for one hour, then flush clean. The citric acid in Coke
removes stains from china.
To remove rust spots from chrome car bumpers: Rub the bumper with a
rumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola.
To clean corrosion from car battery terminals: Pour a can of Coca-Cola
over the terminals to bubble away the corrosion.
To loosen a rusted bolt: Apply a cloth soaked in Coca-Cola
to the rusted bolt for several minutes.
Coke
#1 the active ingredient in Coke is phosphoric acid.
It will dissolve a nail in about four days. Phosphoric
acid also leaches calcium from bones and is a major
contributor to the rising increase of osteoporosis.
#2. To carry Coca-Cola syrup! (the concentrate) the
commercial trucks must use a hazardous Material place
cards reserved for highly corrosive materials.
#3. The distributors of Coke have been using it to clean engines of
the trucks for about 20 years!
WHAT DO YOU PUT IN YOUR BODY?
 Gatorade vs water
 article
 Water challenge
mouth
esophogus
liver
gallbladder
Large
intestine
appendix
anus
stomach
pancreas
Small
intestine
rectum
Lab Time
 How long is the small and
 How does digestion work?
large intestine?
 Be ready to see how food
 Small is 20 feet
travels through the body
 Will need volunteers
 Large is 5 feet
 Lets get a visual
Excretory system
The process by which the body collects and removes wastes
Find the functions
Kidney – produce urine by
filtering waste
Ureter – carries urine from
kidneys to the bladder
Bladder – stores urine
Urethra – urine travels
through urethra to exit body
MY PLATE
Complete page 8 and 9 in your packet
Think * Pair * Share
Why do people eat?
UNIT 4 PART 2
BMR: The rate at which you use energy when
your body is at rest
3 Factors that affect your Basal Metabolic Rate (BMR)
age
Muscle mass
Activity level
http://www.youtube.com/watch?v=oSd0keSj2W8
5 Factors that affect the food you choose
Personal Preference
Cultural Background
Friends
Time and Convenience
The Media
Evaluating your food choice – use page 222 in your
book to complete the bottom of page 1 in the packet
What it means
What it says …
…. Free
Low in …
High in …
Light
Fat free
Sugar free
Low in
Calories
Low in
Sodium
High in
Vitamin C
Contains less than .5g fat
Contains less than .5g of sugar
Contains less than 40 calories
Contains less than 140 mg of sodium
One serving provides 20% or more of the
daily
Contains 50% less fat or at least 1/3 fewer
calories
Excellent
source of …
One serving provides 20% or more of the
daily value of calcium
May reduce
your risk of
heart disease
Can appear on fiber containing grain
products, fruits and veggies
What affects your body weight?
 Heredity
 Activity Level
 Body Composition
Calculate your BMI
𝑤𝑒𝑖𝑔ℎ𝑡 𝑖𝑛 𝑝𝑜𝑢𝑛𝑑𝑠
𝐵𝑀𝐼 =
× 703
2
(ℎ𝑒𝑖𝑔ℎ𝑡 𝑖𝑛 𝑖𝑛𝑐ℎ𝑒𝑠)
 Weight and Management
 Overweight: BMI over 30
 Health Risks
High Blood Pressure/Cholesterol
 Diabetes
 Heart Disease, stroke, certain cancers
 More people are overweight because their calorie
consumption has increased and their calorie usage
has decreased.

Think *pair*share
 Underweight: BMI under 14
 Health Risks
Anemia
 Heart irregularities
 Trouble regulating body temperature

Healthy Weight Management
An average person needs 2500calories to have enough energy to
perform daily tasks.
Any additional calories taken beyond those required for their BMR
can be stored as fat_.
1 pound = 3500 calories
If a person wants to lose 1 pound, they must BURN or use 3500
calories.
If a person wants to gain 1 pound, they must CONSUME 3500 extra
calories above their BMR.
The healthiest way to lose weight is to lose 1 to 2 pounds a week.
In order to lose 1 pound a week you must reduce your calorie intake
by 500 calories a day.
Complete the word problems at bottom of page in the packet.
Use the % Daily Value (% DV)
column: 5% DV or less is low, and
20% DV or more is high.
Keep these low: saturated and trans
fats, cholesterol, and sodium.
Get enough of these: potassium
and fiber, vitamins A, C, and D,
calcium, and iron.
Check the calories: 400 or more
calories per serving of a single food
item is high.
Food Label on page 6 of packet
http://www.youtube.com/watch?v=G0O87gWv-Xk
Plain
yogurt
Vanilla
yogurt
Apple
slices
French
fries
Serving size
1 cup
1cup
1 bag
68g
Calories in
container
(140*4)
560
(230*4)
920
35
210
%DV saturated
fat
0%
25%
0%
8%
%DV calcium
50%
30%
2%
0%
%DV sodium
7%
5%
6%
6%
Junk Food Junkie Activity
Dining Out Activity
Healthy Choices…
In the News…
Obesity Trends* Among U.S. Adults
BRFSS, 1985
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1986
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1987
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1988
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1989
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1990
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
Obesity Trends* Among U.S. Adults
BRFSS, 1991
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1992
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1993
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1994
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1995
(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data
<10%
10%–14%
15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1996
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14
15%–19%
Obesity Trends* Among U.S. Adults
BRFSS, 1997
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 1998
(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data
<10%
10%–14%
15%–19%
≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 1999
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 2000
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
≥20%
Obesity Trends* Among U.S. Adults
BRFSS, 2001
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2002
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2003
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2004
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2005
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2007
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2008
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2009
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 2010
(*BMI ≥30, or ~ 30 lbs. overweight)
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Obesity Trends* Among U.S. Adults
BRFSS, 1990, 2000, 2010
(*BMI 30, or about 30 lbs. overweight)
2000
1990
2010
No Data
<10%
10%–14%
15%–19%
20%–24%
25%–29%
≥30%
Sugar
How much is in what you eat?
Page 12 of the packet
Digestive system
A process in which food is broken down so that the body
can use it for energy
Complete
page 14 in
YOU HAVE 3 MINUTES…
You will need your folder today!!
Find the famous pair that matches yours
(name in middle of popsicle stick)
Choose a pair of seats, sit down and get ready
Peanut butter – jelly
Salt – pepper
Oil – vinegar
Bacon – eggs
Big – small
Birds – bees
Right – left
Boys – girls
Thunder – lightening
Jack – Jill
Hansel – Gretel
Fred - Willma
Tom – Jerry
Romeo – Juliet
Barbie – Ken
Bert – Ernie
Lois – Clark
Kirk – Spock