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Bell Work
 Why is it important to eat nutritously?
Food and Nutrition
In this chapter, you will Learn About…
 The six major nutrients your body needs.
 The Food Guide Pyramid.
 Healthful meals and nutritious snacks.
 The digestive and excretory systems.
 How to manage your weight.
Nutrients for Health
In this lesson, you will Learn About…
 The nutrients your body needs to be healthy.
 How to choose nutrient-rich foods.
 How to read a Nutrition Facts panel.
Standards
 1: The student will comprehend concepts
related to health promotion to enhance health.
 7: The student will demonstrate the ability to
practice health-enhancing behaviors and to
avoid or reduce health risks.
Indicators
 N-8.1.1 Examine the benefits of
following the federal dietary guidelines.
 N-8.7.1 Discuss the importance of
assuming personal responsibility for
healthy eating and physical activity.

Relevance
 How do nutrients benefit your body?
Nutrients for Health
The Vocabulary terms in this lesson are:
 Nutrients.
 Vitamins.
 Carbohydrates.
 Minerals.
 Proteins.
 Fiber.
 Fats.
 Cholesterol.
 Saturated fats.
 Unsaturated fats.
The Six Major Nutrients
Nutrients are substances in foods that
your body needs in order to grow, have
energy, and stay healthy.
There are six categories of nutrients:
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Carbohydrates
Proteins
Fats
Vitamins
Minerals
Water
Carbohydrates, Proteins, and Fats
Carbohydrates are the starches and sugars
that provide energy. Starches are complex
carbohydrates, while sugars are simple
carbohydrates.
Proteins are nutrients used to repair body
cells and tissues. They are made up of
amino acids. Complete proteins contain all
the essential amino acids.
Fats are nutrients that supply energy, keep
the skin healthy, and promote normal
growth. Fats include saturated fats and
unsaturated fats.
Vitamins, Minerals, and Water
Vitamins are substances that help to
regulate the body’s functions. Vitamins
may be water-soluble or fat-soluble.
Minerals are nutrients that strengthen
bones and teeth, help keep blood healthy,
and keep the heart and other organs
working properly.
Water helps with digestion, carries other
nutrients throughout the body, removes
wastes from the body, and regulates body
temperature.
The ABCs of Good Health
The U.S. Department of Agriculture has
developed the Dietary Guidelines for
Americans. The guidelines focus on the
ABCs of good health:
 Aim for fitness.
 Build a healthy base.
 Choose sensibly.
Aim for Fitness
Being physically active every day and
maintaining a healthy weight are
important for fitness.
You can get the recommended 60 minutes
of daily physical exercise by walking,
running, skating, or making other
activities part of your daily routine.
Build a Healthy Base
You can help your body stay healthy and
function well by eating a variety of foods.
Grains, fruits, and vegetables supply the
vitamins and minerals your body needs
for healthy eyes, skin, bones, and blood.
They are also your best energy source.
Many of these foods are also good
sources of fiber. Fiber helps move wastes
out of your system, and may also prevent
some diseases, such as heart disease.
Choose Sensibly
Avoid consuming too much fat.
 An eating plan must include
foods low in cholesterol and
saturated fat.
 Saturated fats raise the body’s
level of cholesterol and increase
the risk of heart disease and
stroke.
 Choose foods low in saturated
fats and keep your overall fat
intake to no more than 30
percent of daily calories.
Choose Sensibly (cont’d.)
Avoid consuming too much sugar.
 Foods containing sugars and starches
promote tooth decay.
 Be sure to read labels of packaged foods to
check for sugar. If a product’s ingredient list
includes words such as corn syrup, sucrose,
or dextrose, the food is likely to be high in
added sugars.
Choose Sensibly (cont’d.)
Avoid consuming too much salt.
 Your body needs only a small amount of
sodium.
 Too much sodium may increase the risk of
high blood pressure and decrease the amount
of calcium in your body, weakening your
bones.
 To cut down on salt, choose low-sodium
foods, use herbs and spices to season foods,
and go easy on salty snacks.
Reading a Nutrition Facts Panel
Reviewing Terms and Facts
Carbohydrates are the starches and
1. ____________
sugars that provide energy.
Reviewing Terms and Facts
2. Identify the six categories of nutrients.
 Carbohydrates
 Proteins
 Fats
 Vitamins
 Minerals
 Water
Reviewing Terms and Facts
3. What are proteins, and how do they
help the body?
Proteins are nutrients used to repair body cells
and tissues.
Thinking Critically
4. What would you tell someone who isn't
sure how old the leftovers in the
refrigerator are? Why?
Vocabulary Review
Nutrients are substances in food that the
body needs in order to grow, have
energy, and stay healthy.
Vocabulary Review
Carbohydrates are the starches and
sugars that provide energy.
Vocabulary Review
Proteins are nutrients used to repair body
cells and tissues.
Vocabulary Review
Fats are nutrients that supply energy,
keep the skin healthy, and promote
normal growth.
Vocabulary Review
Saturated fats are fats that are solid at
room temperature.
Vocabulary Review
Unsaturated fats are fats that are liquid
at room temperature.
Vocabulary Review
Vitamins are substances that help to
regulate the body’s functions.
Vocabulary Review
Minerals are nutrients that strengthen
bones and teeth, help keep blood healthy,
and keep the heart and other organs
working properly.
Vocabulary Review
Fiber is the part of grains, fruits, and
vegetables that the body cannot break
down.
Vocabulary Review
Cholesterol is a waxy substance used by
the body to build cells and make other
substances.
Collect four sheets of paper,
and place them ½” apart.
Roll up the bottom edges,
stopping them ½” from the top
edges. This makes all tabs the
same size.
Crease the paper to hold the
tabs in place and staple along
the fold.
Label the tabs as shown.
Use your Foldable to record information on each
type of nutrient and define key vocabulary terms
under the appropriate tab.
Rate what you know about practicing healthful
nutrition habits. Take the Health Inventory for
Chapter 4 at
http://www.glencoe.com/qe/qe65.php?qi=1498