Nutrition and YOU!
Miss Connors
Do Now
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Come in and pick up a BR IN and a handout.
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You will have the next four minutes to fill in your box!
Pre-Assessment Results
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~60% of the students created a meal with healthy foods
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~40% of the students created a meal that was to large!
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~15% of the students got all 5 of the T and F correct
~10% of the students did not complete all 6 facts about
eating healthy
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~70% of the students just wrote nutrition words without
explaining them
What influences your food choices?
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Family, friends, and peers
Culture & ethnic background
Convenience & cost
Advertising
How to choose the right food??
What our bodies need. . .
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Nutrients: Substances in food that your body needs to
grow, to repair itself, and to supply you with energy.
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Vegetables
Fruits
Protein
Dairy
Grains
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Vitamins that you can find in foods!
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Vitamin A: stored in the liver
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2 types: ProVitamin A and Performed Vitamin A
Vitamin A is important for vision, immune function,
and cellular communication
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Provitamin A are from leafy vegetables, orange
and yellow vegetables and some fruits.
 Performed Vitamin A are highest in animal meats, dairy, fish.
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Vitamin B
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These vitamins help the process your body uses to get or
make energy from the food you eat.
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They also help form red blood cells.
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You can get B vitamins from. . .
Proteins such as fish, poultry, meat, eggs, and dairy products.
Leafy green vegetables, beans, and peas also have B vitamins,
some cereals and breads also have B Vitamins
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A lack of B Vitamins can cause anemia or lack of iron
Vitamin C
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Vitamin C is a antioxidant
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Antioxidants are man-made or natural substances that may prevent or
delay some types of cell damage.
It is important for your skin, bones, and connective tissue. It
promotes healing and helps the body absorb iron.
Helps with fighting off germs and boosts your immune system.
Good sources of Vitamin C include. . .
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citrus, red and green peppers, tomatoes, broccoli, and greens, some
juices, cereals have added vitamin C.
Vitamin D
 Needed
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to maintain strong bones
Helps the body absorb calcium
 Together
with calcium, vitamin D also helps protect older
adults from osteoporosis.
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Osteoporosis
“porous bones”
 A disease that causes the bones
to break down
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Bell Ringer IN
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Answer the following questions in your notes:
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(you do need to write the questions)
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1. What type of Vitamin A is better?
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2. What does the liver produce and the gallbladder store? (hint
it is the same answer)
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3. How do cells become damaged and what will help them
heal?
Key Words that will help your Nutrition
Vocab!
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Fiber: is a type of carbohydrate that the body can’t digest,
helps everything moooovvveee along.
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Soluble: Can dissolve in water.
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Insoluble: Can not dissolve in water.
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Foods with soluble fiber include oatmeal, nuts, beans, lentils, apples
and blueberries.
Foods with insoluble fibers include wheat, whole wheat bread, whole
grain couscous, brown rice, legumes, carrots, cucumbers and
tomatoes.
Sodium: also known as salt
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High sodium diet can lead to high blood pressure
Vegetables
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Vegetables are important sources of many nutrients,
including potassium, fiber, vitamin A, and vitamin C.
Most vegetables are naturally low in fat and calories.
2 ½-3 cups a day
Examples:
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Carrots
Corn
Squash
Spinach
Potatoes
Fruits
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Most fruits are naturally low in fat, sodium, and calories.
1 ½ cups a day
Vitamin C is important for growth and repair of all body
tissues, helps heal cuts and wounds, and keeps teeth and
gums healthy.
Examples:
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Bananas
Pear
Plum
Apple
Protein
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All foods made from meat, poultry, seafood, beans, eggs,
soy products, nuts, and seeds are considered part of the
Protein Foods Group.
5 – 6 ounces per serving
Examples:
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Steak
Chicken
Eggs
Beans
Seafood
Dairy
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Choose fat-free or low-fat milk, yogurt, and cheese.
Calcium is used for building bones and teeth and in
maintaining bone mass.
3 cups a day
Examples:
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Milk
Cheese
Yogurt
Grains
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Grains are important sources of many nutrients, including
fiber, B vitamins and minerals. LOOK for whole grains.
6 – 7 ounces per serving
Examples:
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Bread
Rice
Flour
Crackers
Tortillas
Achieving a balance
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1. Portion Size
2. All Food Groups
3. Healthy Choices vs.
Unhealthy Choices
4. Influences Food Choices
BR OUT Worksheet
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Plate #1
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Plate #3
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BBQ Chicken
Garlic Mashed Potatoes
3 Apple Slices
Glass of Whole Milk
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Salmon (fish)
Corn on the Cob
Baked Potato
3 Apple Slices
Glass of Skim Milk
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Plate #4
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Hot Dog
Green Beans
1 Slice Bread
1 Orange
Glass of Water
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Plate #2
Mac N’ Cheese with Tomatoes
Glass of Sprite Soda
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BR OUT
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Comparing Plates Worksheet
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1. What food group is missing from plate # 1?
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2. What food group is missing from plate # 4?
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Grains
Dairy
3. What plate is the healthiest and why?
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Plate 3
BELL RINGER IN Food Plate
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How many baseballs do you need daily of vegetables &
fruits?
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Veggies: 3
Fruits: 2
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What is the serving size of protein compared to?
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What type of milk should you be drinking at the age you
are now? And what is the difference between the types of
milk?
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Skim/Non-Fat milk, the difference between the types of milk is
the fat content, not the calcium or Vitamin D!
Activity
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Once you and your partner completed all of the bags
complete the following steps:
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Grab a calculator from the back of the room or use your own
Using the formula below calculate your time into minutes
If you did not reach 1 minute seconds are perfectly fine 
Once you have completed the worksheet put it in the Hand-In
Bin and complete the BR OUT
Nutrition Day 2
Healthy Vs. Unhealthy
BR IN
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On your PowerPoint answer the following questions.
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1. Why is the Food Plate used instead of the Food
Pyramid? Explain.
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2. What two food groups do you need a larger portion of
daily?
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3. What makes portion size important?
Healthy Vs. Unhealthy
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Focus on foods that are close to nature
Stay away from man-made brightly colored food.
Read the ingredient list on snack foods.
Choose whole grains
Scan food labels for sugar
Healthy Tip #1
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Focus on foods that are close to nature
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Think natural
Healthy Tip #2
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Stay away from man-made brightly colored food.
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Example: fruit snacks, glowing cheese crackers, blue frosting,
ect.
Healthy Tip #3
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Read the ingredient list on snack foods.
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Avoid trans fats, saturated fat, high fructose corn syrup
All about FATS
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Trans Fats: raise LDL "bad" cholesterol and increase the risk of heart
disease.
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Cookies, crackers, cakes, muffins, pie crusts, pizza dough, and breads such as
hamburger buns
Pre-mixed cake mixes, pancake mixes, and chocolate drink mixes
Fried foods, including donuts, French fries, chicken nuggets, and hard taco shells
Snack foods, including chips, candy, and packaged or microwave popcorn
Frozen dinners
Saturated Fats: or also known as “solid” fat can cause heart disease and
other related diseases
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High-fat cheeses
High-fat cuts of meat
Whole-fat milk and cream
Butter
Ice cream and ice cream products
Unsaturated Fats: or also know as “good” fat are known
to lower your risk your cholesterol and lessen the risk of
heart diseases.
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nuts, vegetable oils, avocado and fish
Healthy Tip #4
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Choose whole grains
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Make sure whole wheat, whole grain, or oats is the first or
second ingredient
Healthy Tip #5
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Scan food labels for sugar
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To much sugar is never good
Lets Compare and Analyze
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Compare plates with partner #2
Write the answers to the questions below.
Before you begin. . .
Tell your partner what influenced your food choice.
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Did both of you have all five food groups?
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Who’s plate was healthier? Why?
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Who’s plate was well balanced?
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BR OUT Self-Evaluation: What did we find
out???
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Did you eat healthy?
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What would you change about the meal on your plate?
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Did you have all five food groups?
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Do you think you had enough of each food group?
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Did you have to much of one food group?
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Changes?
Create a Plate!
Nutrition Day 3
Lets go shopping!
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You are making dinner tonight for your family.
You want to make them something healthy and delicious!
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Directions:
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Working as a group of chefs, design your food plate for dinner
tonight using pictures from the newspapers.
Make sure you are serving your family all five of the food
groups!
**If certain foods can be in more than one section of the food
guide plate write it in or find another picture.
Example is on the board if needed!
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Cut and paste the
pictures onto the plate!
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Your team will have the
rest of the period to
prepare your dish!
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When your team of
chefs complete the
dish, clean up, and
prepare to share!
Questions??
Present your Dish!
melon and
raspberries cup for
dessert
2 slices of
Whole Grain
Bread
1 cup of
Skim Milk
Salmon seasoned
with lemon pepper
Steamed Broccoli
Miss
Connors
What will I be graded on??
Food Plate Rubric
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10 pts. Healthy Choices
5 pts. Correct Portion and
Location of Food Groups
3 pts. Easily Readable
Plate/Neatness
2 pts. Teamwork
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Total: 20 pts
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BR IN: Team-Evaluation
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What did you contribute to the meal your team created?
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What influenced your team’s meal?
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What makes your team’s meal healthy? How do you
know?
BR IN:
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Take the next couple of minutes to look over your notes
and study guide!
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When you are ready place everything under your chair
except for a pen or a pencil.
Nutrition Project
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Lets believe that we are all nutritionist!
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You will be creating a week long nutrition plan for your
client.
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Partners of two.
You and your partner will be given a client to work for.
See Rubric for more details.
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Potential Clients
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Mr. Carrigan: Male, Age 30-40, is a big soda drinker (needs
to stop), will eat anything you put in front of him.
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Ms. Dilts: Female, Age 30-40,loves Italian food! Will eat
bread with anything, and needs to watch her cholesterol.
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Ms. Connors: Female, Age 20-30, LOVES seafood/sushi, she
is a meat and potato kind of person, has a hard time with
portion control.
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Mrs. DeRossett: Female, Age 30-40, will eat anything
except guacamole or red meat and does not cook!
Continued. . .
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Mr. Wharton: Male, Age 40-50, enjoys chicken salad on a
sandwich and anything that comes from a mother.
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Mr. Johnson: Male, Age 40-50,will eat anything you put in
front, on the ground, behind of him or on his face, but wants
to improve diet.
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Mr. Revay: Male, Age 40-50, enjoys a good sandwich but will
not eat seafood.
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Mr. Staab: Male, Age younger than Wharton, meat eater, will
not eat onions, green beans, broccoli, cauliflower,
NOTHING RAW. Loves coffee but needs to stop drinking
it!
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Mr. Hughes: Male, Age 20-30, loves breakfast and snacking
but does not cook dinner, the simpler the better.