Download Nutrition - Angelfire

Nutrition
“Healthy citizens are the greatest
asset any country can have”
-Winston Churchhill
Nutrition Vocabulary
Fat free
Less than .5 Grams of fat per serving
Low fat
3 grams of fat (or less) per serving
Lean
Less than 10 grams of fat, 4 grams of saturated fat and 95 milligrams of
cholesterol per serving
Light
1/3 less calories or no more than ½ the fat of the higher calorie, higher-fat
version; or no more than ½ the sodium of the higher-sodium version
Food Additives
Substances added to food intentionally to produce a desired effect
Cholesterol
A fat-like substance made by the body and found in certain foods
Metabolism
The rate at which food is converted into energy in body cells
Food guide
A guide that tells how many servings from each food group are
recommended each day
Protein
A nutrient that is needed for growth, to build, repair, and maintain body
tissues, regulate body processes and to supply energy.
Enriched
Nutrients lost in processing are added back
Fortification
Adds nutrients not naturally present
Carbohydrate
A nutrient that is the main source of energy for the body
Day 1: Reading Food Labels
1. Objectives:
The students will be able to analyze different food labels.
The students will understand the great importance of food labels
The student will list the information required on a nutrition label through
memorizing the “Five finger Rule”.
2. Materials
Item of food that students are to evaluate, Worksheet “Food Label
Evaluation” Transparency “Nutrition Facts”
3. Concepts
Ingredient Listing- Labels list ingredients by weight, in descending order.
The ingredient in greatest amount is first.
Food Additives- Substances added to food intentionally to produce a
desired effect. Used to add nutrients, maintain texture, lengthen storage
life, control food’s acidity, give flavor or color, help age foods,
Enriched- Nutrients lost in processing are added back. Breads, pastas, rice,
made of refined grains are enriched with B vitamins and iron.
Fortification-Adds nutrients not naturally present. Vit D helps deposit
calcium in bones, milk is fortified with Vit. D
Calorie-A unit of heat energy obtained from food.
BMR- based on your age, sex, size, how active you are
5 Finger Rule
Raise a finger if 10% or more of: Vitamins A, C, Calcium, Iron, Protein
(5g+), fiber
Lower a finger if: Total fat 10% or more or 200 calories or more
If any fingers remain= nutritious food product
4. Activity
Have students complete “Food Label Evaluation” worksheet by analyzing
different food labels. Discuss their findings together with the class
Day 2 Dietary Guidelines
Objective:
Students will learn what the dietary guidelines are and how to incorporate
them into their lives by setting personal goals.
Materials:
Worksheets entitled: “Dietary Guideline challenges,” “Personal
Performance,” “Personal Dietary Guideline,” and “Personal Inventory.”
Concepts:
Eat a variety of foods
Balance the food you eat with physical activity-maintain or improve your
weight.
Choose a diet with plenty of grain products, vegetables and fruits
Choose a diet low in fat, saturated fat, and cholesterol
Choose a diet moderate in sugars
Choose a diet moderate in salt and sodium
If you drink alcoholic beverages, do so in moderation
Activities:
Introduction- Give students one minute to write the dietary guidelines on a
piece of paper. Review the “Dietary Guidelines” with the class.
Discuss each dietary guideline while the students fill out the worksheet
“Dietary Guideline Challenges.”
Use worksheet “Personal Performance” and have each student set goals
for each dietary guideline.
Divide class into groups and have each group present information on one
dietary guideline to the glass.
Use the “personal Inventory” worksheet and have students select the
dietary guideline that is most difficult for them to follow. They should set
a personal goal for improving their lifestyles concerning that guideline.
Day 3 The Six Basic Nutrients
Objectives:
The students will define each of the six main categories of nutrients.
Students will describe the vitamins and minerals.
Materials:
Worksheet “The food Guide Pyramid”
Concepts:
The six nutrients are:
Carbohydrates, proteins, fats, vitamins, minerals, and water.
Lecture on what each nutrient is and their basic function.
Activity:
Have students fill out the “Food Guide Pyramid” and what nutrients are
supplied by each food group.
Matching
1. _________ Carbohydrates
A. Builds and repairs the body. Consists both
complete and incomplete types.
2. _________ Protein
B. Consists of both unsaturated and saturated types
3._________ Fats
C. Regulates the body temperature
4._________ Vitamins
D. The body’s main energy source
5. ________ Minerals
E. Regulates body functions and protects us from
certain diseases.
6. _________Water
F. Build and regulate the body’s tissues and organs,
bones, and muscles
7._______ Excess body fat or adipose tissue
A. Weight cycling
8.________The ratio of weight and height
B. Obesity
9.________ The repeated cycle of losing and regaining weight
C. Appetite
10.________ A natural drive that protects us from starvation
D. BMI
11.________ A unit to measure energy in the body
E. Hunger
12._______ A desire rather than a need to eat
F. Calorie
G. Fad Diet
H. Exercise
13.________Obesity
A. a drug that decreases the appetite
14.________Body Image
B. to ride the body of food by vomiting or by using
laxatives or diuretics.
15. ________Purge
C. a body weight that is 20 percent or more than
desirable weight
16._________Anorectic Drug
D. a perception a person had of his/her body’s
appearance
E. a quick weight-loss strategy that is popular for a
short period of time
17. List the seven Dietary Guidelines given to us by the USDA.
1.
2.
3.
4.
5.
6.
7.
18. List 2 Fad diets
19. List 3 ways to lower health risks
20. List 3 benefits of physical activity
21. In order to lose 1 pound per week, how many fewer calories a day should a person
consume?
22. Calculate body mass index for a person who weighs 130 pounds and is 63 inches tall.
True/False
23.______ Protein builds and repairs the body.
24.______ In the digit method, you must have a minimum of two fingers up to say the
food is healthy
25.______ Water is a nutrient but provides no energy
26.______Nutrient dense foods are high in nutrients relative to their caloric content.
27.______All fat is bad for the body.
28.______Two slices of bread equals one serving size.
29.______If you or someone you know has an eating disorder it is best to keep it a secret
30.______Eating disorders are not just issues with food.
31.______Anorexia is characterized by an intense fear of gaining weight or being fat.
32.______The non-purging type of bulimia is when the person regularly engages in self
induced vomiting or the misuse of laxatives, diuretics, or enemas.
33.______Many people with eating disorders suffer from low self-esteem and over
criticize themselves
34.______A relapse is the return to addictive behavior after a period of having stopped it.
35.______Heart disease and stroke are risks associated with being overweight.
Multiple Choice
36. What health risk does a person with a BMI of 42 have?
A. Low
B. High
C. Extremely high
37. A diet that is least likely to be a fad diet is
A. involves eating only one food
B. requires a weight-loss ad
C. guarantees results
D. promotes proper eating and exercise
38. Anorexia Nervosa is an eating disorder characterized by self-starvation and a weight
of ______ percent or more below normal.
A. 40%
B.5%
C. 90%
D. 15%
39. Malnutrition is a condition in which the body does not get the _________ required
for good health.
A. Energy
B. saturated fat
C. nutrients
D. candy
40. ________ is a condition in which the body does not have enough water, often due to
bulimia.
A. hunger
B. dehydration
C. fatigue
D. anxiety