Download Chapter 5 - North Mac Schools

CHAPTER 5
N U T R I T I O N A N D Y O U R H E A LT H
LESSON 1 – NUTRITION DURING THE TEEN YEARS
1. Define the term nutrition.
• The process by which the body takes in and uses food.
2. What is a calorie?
• Unit of heat that measures the energy used by the
body.
• The energy that foods supply to the body.
3. What are nutrients and how does your body use
them?
• Substances in food.
• Used by the body to grow, to repair itself, and to supply
you with energy.
LESSON 1 - CONTINUED
4. What is the difference between hunger and appetite?
• Hunger is a natural physical drive/protects you from
starvation.
• Appetite is a desire, rather than a need to eat.
Food and Emotions
• Used to meet emotional needs.
• Eat more/less when stress, frustrated, or depressed?
• Eat when bored?
• Sometimes used as a reward.
LESSON 1 - CONTINUED
5.
Explain how each of the following environmental
factors affect food choices.
• Family, friends, and peers – adults planned your meals,
friends/peers can influence you to try new foods.
• Cultural and ethnic background – eat more fruits and
vegetables, use more oil and salt, and some eat only
meat or avoid meat.
• Convenience and cost – food that can be prepared
quickly, microwave or fast food. Limited to low cost
items.
LESSON 1 - CONTINUED
• Advertising – seeing a commercial with food that
looks tasty could influence you to purchase that
food.
LESSON 1 - CONTINUED
6. What are 3 benefits of proper nutrition?
• Nutrients for growth and development.
• Energy for sports and other activities.
• Prevents unhealthful weight gain.
• Lowers your risk of developing heart disease,
certain cancers, and type 2 diabetes.
LESSON 2 - NUTRIENTS
1. What are carbohydrates?
• The starches and sugars present in food.
• 2 types of carbs – simple and complex.
How do they help the body function?
• Provide the body with energy.
Name 4 sources of complex carbohydrates.
• Whole grains.
• Seeds.
• Nuts.
• Potatoes.
LESSON 2 - CONTINUED
2. Explain the process by which the body uses and
stores carbohydrates.
• Body converts carbohydrates to glucose (a simple
sugar) body’s main source of energy.
• Glucose that is not used right away is stored in the liver
and muscles as glycogen.
• When more energy is needed, body converts glycogen
back to glucose.
• If you consume more carbohydrates than your body
can use right away or store as glycogen, it is stored as
fat.
LESSON 2 - CONTINUED
3. What is fiber?
• Indigestible complex carbohydrate.
Where is fiber found?
• Stringy parts of vegetables, fruits, and whole grains.
How does its consumption maintain and improve
health?
• Helps move waste through the digestive
system/prevents constipation.
• Reduces risk of heart disease.
• Recommended - 20 to 35 grams of fiber each day.
LESSON 2 - CONTINUED
4. What are proteins?
• Nutrients that help build and maintain body cells and
tissues.
• Made of long chains of substances called amino acids.
• 20 different amino acids make up proteins.
Why are they a dietary necessity?
• Because the body can only make 11 of the amino
acids.
• You must get the 9 essential amino acids from food.
LESSON 2 - CONTINUED
6 complete protein sources.
• Fish.
• Meat.
• Poultry.
• Eggs.
• Milk.
• Cheese/yogurt.
LESSON 2 - CONTINUED
3 incomplete protein sources.
• Beans.
• Peas.
• Nuts.
• Whole grains.
5. What are fats?
• A form of lipid that does not dissolve in water.
How are they used in the body?
• Source of energy/transports vitamins.
LESSON 2 - CONTINUED
Why should your daily fat calories intake be limited to
no more than 35 percent of total calories?
• Foods high in fat tend to be high in calories.
• Consuming excess amounts increase health risks.
6. Describe cholesterol.
• Lipid-like substance that circulates in the blood.
The role of cholesterol.
• Used to make cell membranes.
• Nerve tissue.
• Produce hormones, vitamin d, and bile.
LESSON 2 - CONTINUED
Why is excess cholesterol unhealthy?
• It is deposited in the arteries.
• Leads to increased risk of heart disease.
LESSON 2 - CONTINUED
LESSON 2 - CONTINUED
7. How do water-soluble vitamins differ from fatsoluble vitamins?
Water - soluble
• Dissolve in water.
• Pass into the blood during digestion.
• Not stored by the body.
Fat – soluble
• Absorbed, stored, and transported in fat.
• Build up can become toxic.
LESSON 2 - CONTINUED
8. List 3 vital body processes that vitamins help regulate.
• Digestion, absorption, and metabolism of nutrients.
9. Why are minerals important? Examples.
• Substances the body cannot manufacture but are necessary .
• Calcium, phosphorous, magnesium, and iron.
10. Why is water important to body function?
• Transports nutrients and wastes.
• Lubricates joints and mucus membranes.
• Enables you to swallow and digest food.
LESSON 3 – GUIDELINES FOR HEALTHFUL EATING
1. What are the Dietary Guidelines for Americans and what are its
components?
• Recommendations for healthful eating and active living.
http://health.gov/news/dietary-guidelines-digital-presskit/2016/01/top-10-things-you-need-to-know/
2. What do the Guidelines for Healthful Eating mean?
• Making smart food choices from every food group – fruits,
vegetables, whole grains, calcium, and lean meat.
• Balancing Food and Physical Activity – aim for a healthy weight, and
be physically active 6o minutes most days.
• Getting the Most Nutrition from Your Calories – don’t use your
daily caloric intake on a few high calorie foods.
LESSON 3 - CONTINUED
3. How is MyPyramid used to make healthful food
choices? (MyPlate)
• It illustrates the recommended daily servings for
each food group.
LESSON 3 - CONTINUED
LESSON 2 - CONTINUED
LESSON 3 - CONTINUED
4. What percent of your daily calories should come from fat?
• No more than 35%.
5. In what three ways can you get the most nutrition from your
calories?
• Variety, moderation, and balance.
6. Why is breakfast such an important meal?
• Body uses energy to sleep.
• When you wake up reserves are low.
• Breakfast provides the body with energy.
LESSON 3 - CONTINUED
7. Why are some snacks such as candy, potatoes
chips, and soft drinks considered poor nutritional
choices?
• Contain calories but few nutrients.
• High in fat, sugar, and salt.
8. How can a person make healthful eating choices
when eating out?
• Choose grilled, baked, or broiled.
• Watch portion sizes.
LESSON 3 - CONTINUED
LESSON 4 – FOOD AND HEALTHY LIVING
1. How does the order of ingredients on a
Nutrition Facts panel help consumers.
• The panel contains the list of ingredients
by weight, with the greatest amount
listed first.
LESSON 4 - CONTINUED
LESSON 4 - CONTINUED
2. What are food additives?
• Substances intentionally added to food to produce a
desired effect.
• Enhance flavor, color, or lengthen storage life.
3. What is the difference between food allergy and food
intolerance?
• Food allergy – body’s immune system reacts to substances
(allergens) in some food. Body responds as if the allergens
are pathogens.
• Food intolerance – negative reaction to a food or part of
food caused by a metabolic problem.
LESSON 4 - CONTINUED
LESSON 4 - CONTINUED
LESSON 4 - CONTINUED
4. Describe the requirements for using the following
terms on nutrient content levels.
Less
• Contains 25% less of a nutrient or calories than a
comparable food.
High, Rich In, or Excellent Source Of
• Contains 20% or more of the Daily Value for a vitamin,
mineral, protein, or fiber.
5. What is a foodborne illness?
• Food poisoning.
LESSON 4 - CONTINUED
6. Describe 2 ways food can become contaminated with pathogens.
• Food may be contaminated by an infected person.
• Animal may have disease causing organisms in their tissue.
7. What is pasteurization?
• The process of treating a substance with heat to destroy or slow
the growth of pathogens.
8. Define cross contamination.
• The spreading of bacteria or other pathogens from one food to
another.
LESSON 4 - CONTINUED
LESSON 4 - CONTINUED
Clean
• Wash your hands, cutting boards, utensils, plates, and countertops.
Separate
• Separate raw meat , sea food, and
poultry from other items in your cart.
Cook
• To safe temp – 160 for ground beef, 170
for roasts and poultry, and 145 for fish.
Chill
• Cold food stored at 40 or less.
• Frozen food 0 or less.