Lesson 3 ž Review Nutri0on Basics ¡  Nutrients ¡  Calories ¡  Nutri0on Review Ac0vity ž Lesson ¡  Food Labeling ¡  School Food Service ¡  Food Safety ž Fitness break ž Group projects ž Exit 0cket ž  What are the 3 macronutrients? (3 pts) ž  What do the 3 macronutrients have in common? (1 pt) ž  Give a food example of each macronutrient. (3 pts) ž  About many calories should you have in a day? (1 pts) ž  Give three ways adver0sements influence you? (3 pts) ž  Give 3 0ps for using food labels to make healthier choices. (3 pts) ž  Iden0fy ¡  Serving size ¡  Calories ¡  Fat ¡  Salt/sodium ¡  Carbohydrates ¡  Sugar ¡  Protein ¡  Calcium Pizza: Rising Crust Spinach, Mushroom & Garlic Pizza: Rising Crust Spinach, Mushroom & Garlic Wheat flour, water, shredded low-­‐moisture part-­‐skim mozzarella cheese (part-­‐skim milk, cheese culture, salt, enzymes), tomato paste, spinach, mushrooms, sugar, contains less than 2% of wheat gluten, vegetable oil (soybean oil and/or corn oil), white corn meal, salt, garlic, yeast, baking soda, sodium stearoyl lactylate, sodium aluminum psychopaths, datem, spice, ascorbic acid, yellow corn meal. Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, shredded low-­‐moisture part-­‐skim mozzarella cheese (part-­‐skim milk, cheese culture, salt, enzymes), part-­‐skim mozzarella cheese *pasteurized milk, cheese culture, salt, enzymes), tomato paste, cooked bacon pieces (bacon [cured with water, salt, sugar, sodium phosphates, sodium ascorbate, sodium nitrite], smoke flavor), cooked seasoned pizza topping (pork, water, mechanically separated chicken, textured vegetable protein [soy protein concentrate, caramel color], salt, modified corn starch, beef, spices, soy protein concentrate, flavoring, sodium phosphate, caramel color, bha, bht, citric acid. Cooked in pork fat or beef fat or vegetable oil), par0ally hydrogenated soybean oil, pepperoni made with pork, chicken and beef (pork, mechanically separated chicken, beef, salt, contains 2% or less of pork stock, spices, dextrose, lac0c acid starter culture, paprika, natural smoke flavor, oleoresin paprika, sodium ascorbate, sodium nitrite, flavoring, bha, bht, citric acid), sugar, contains less than 21% of wheat gluten, vegetable oil (soybean oil and/or corn oil), salt, degerminated yellow corn meal, white corn meal, modified food starch, yeast, flavor, sodium stearoyl lactylate, baking soda, sodium aluminum phosphate, methylcellulose, spice, garlic, ascorbic acid, beta carotene Watch the Food and Drug Administra0on film on food labels then discuss. Calorie Scene Inves0gator www.fda.gov/Food/IngredientsPackagingLabeling/
LabelingNutri0on/ucm275409.htm ž  What were the main ideas you learned about labels? ž  What is a serving size? ž  What is the rela0onship between serving size and calories? ž  What other informa0on is on a food label? Plain cheese pizza Meat lovers Pizza Cheerios Lucky Charms Cheerios Whole grain oats, modified corn starch, sugar, salt, tripotassium phosphate, wheat starch, Vitamin A, Vitamin C, Vitamin E (added to preserve freshness), Vitamin B6 and B12, riboflavin, thiamin, niacin, zinc, Red 40: Allura Red food coloring Lucky Charms Lucky Charms (Oats, (Whole Grain Oats, Flour), Marshmallows (Sugar, Modified Corn Starch, Corn Syrup, Dextrose, Gela0n, Calcium Carbonate, Yellow 5 & 6, Blue 1, Red 40), Ar0ficial Flavor, Sugar, Corn Syrup, Corn Starch, Salt, Calcium Carbonate, Ar0ficial Color, Trisodium Phosphate, Zinc And Iron (Mineral Nutrients), Vitamin C (Sodium Ascorbic), A "B" Vitamin (Niacinamide), Vitamin B2 (Riboflavin), Vitamin B1, Thiamin Mononitrate), Vitamin A, (Palmitate), A B Vitamin (Folic Acid) Vitamin B12, Vitamin D, Vitamin E (Mixed Tocopherols) Added To Preserve Freshness. Tropicana Orange Juice Nutrition Facts
Serving Size 1 cup 249g (249 g)
Amount Per Serving
Calories 112
Calories from Fat 1
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat
Cholesterol 0mg
Sodium 2mg
Total Carbohydrate 27g
Dietary Fiber 0g
Sugars 21g
Protein 2g
0%
Vitamin A
Calcium
5%
2%
Vitamin C
Iron
0%
0%
9%
2%
161%
1%
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on
your calorie needs:
Calories
2,000
2,500
Total Fat
Less than
65g
80g
Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Fiber
25g
30g
Calories per gram:
Fat 9
Carbohydrate 4
www.NutritionData.com
Protein 4
Sunny Delight Original Tropicana Orange Juice 100% Pure squeezed oranges Sunny Delight Original Water, High Fructose Corn Syrup and 2% or Less of Each of the Following: Concentrated Juices (Orange, Tangerine, Apple, Lime, Grapefruit). Citric Acid, Ascorbic Acid (Vitamin C), Beta-­‐Carotene, Thiamin Hydrochloride (Vitamin B1), Natural Flavors, Food Starch-­‐
Modified, Canola Oil, Cellulose Gum, Xanthan Gum, Sodium Hexametaphosphate, Sodium Benzoate To Protect Flavor, Yellow #5, Yellow #6 Sodium Hexametaphosphate Food addi0ve sequestrant on the Food and Drug Administra0on GRAS list (Generally Recognized as Safe ž  Scavenger Hunt Direc0ons ¡  Download label ac0vity PDF from website www.american.edu/cas/seth/cvhealth/index.cfm ¡  Prac0ce Iden0fying parts of the food label ¡  Assigned 1 of 3 work sheets ¡  Find the food label that the ques0on corresponds with ¡  Answer ques0ons based on the food label ¡  Be sure to read labels correctly ¡  Make sure you don’t forget about the required exercises! ž  2010 Dietary Guidelines for Americans (DGA) ¡  The Basis for the Nutri0on Standards ¡  Intended to be used in developing educa0onal materials and aiding policymakers in designing and carrying out nutri0on-­‐related programs such as the school food program ž  Federal Administra0on of the School Food Service: Food and Nutri0on Service, US Department of Agriculture ž  State Administra0on of School Food Service ¡  Usually the state department of educa0on Federal Register/ Vol. 77, No. 17 / Thursday, January 26, 2012 / Rules and Regula0ons Summary: This final rule updates the meal paqerns and nutri0on standards for the Na0onal School Lunch and School Breakfast Programs to align them with the Dietary Guidelines for Americans. This rule requires most schools to increase the availability of fruits, vegetables, whole grains, and fat-­‐ free and low-­‐fat fluid milk in school meals; reduce the levels of sodium, saturated fat and trans fat in meals; and meet the nutri0on needs of school children within their calorie requirements. These improvements to the school meal programs, largely based on recommenda0ons made by the Ins0tute of Medicine of the Na0onal Academies, are expected to enhance the diet and health of school children, and help mi0gate the childhood obesity trend. ž  Food Safety and Inspec0on Service (FSIS) ¡  USDA agency that sets policy and regula0ons to help keep consumers safe when it comes to: Food borne Illnesses ¢  Food Storage ¢  Disposing food properly ¢  Serving food to the public ¢
¡  Inspects places of food service and grades them A – F How clean is the establishment? ¢  Do they store food correctly? ¢  Are all temperatures correct? ¢
ž  Always wash your hands for 20 seconds in warm soapy water before touching food ž  Don't cross-­‐contaminate. Never let raw food touch other food like vegetables or share surfaces. ž  Clean cuung boards and counters in hot soapy water. ž  Defrost and marinate meats in the refrigerator. ž  Cook all meat to a minimum temperature of 145° and ground meets to 160° ž  Keep hot foods over 140° and cold foods below 40° awer prepara0on. ž  Refrigerate foods at 40 degrees. ž  Pay aqen0on to “use by” dates. ž  Don’t eat food that has been in the fridge longer than: ¡  Lunch meats (3-­‐5 days) ¡  Bacon & Sausage (7 days) ¡  Raw meat products (3 – 5 days) ¡  Raw chicken or turkey (1 -­‐ 2 days) ¡  Lewovers (4 days) ž  Don’t leave food unrefrigerated for more than 2 hours ž  Thaw food in the refrigerator, microwave or cold water, not on the counter. Caused by pathogens in the food supply including meats and produce. Can be on hands or the food itself and can mul0ply if safe food handling techniques are not used. ž  Causes 76 million illnesses and 5,000 deaths each year in the United States. ž  Onset of symptoms may occur within minutes to weeks and owen presents itself as flu-­‐like symptoms nausea, vomi0ng, diarrhea, or fever. ž  There are about a dozen common bacteria including: ž
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Salmonella: Associated with contaminated or undercooked raw eggs, poultry or meat; unpasteurized milk and juice; cheese and seafood; and contaminated fresh fruits and vegetables. ¡
E. Coli: Associated with contaminated undercooked or raw beef (especially ground beef); unpasteurized milk and juices (e.g., “fresh” apple cider); contaminated raw fruits and vegetables, or water. Listeria: Associated with contaminated ready-­‐to-­‐eat luncheon meats, and store salads like tuna, seafood or ham. ¡
Salmonella bacteria ž  5-­‐4-­‐3-­‐2-­‐1 Students stand up and the teacher (or leader) asks them to do five different movements in descending order. For example the teacher would say: "Do five jumping jacks, spin around four 0mes, hop on one foot three 0mes, walk all the way around the classroom two 0mes, give your neighbor one high-­‐five (pause in between each task) Objec0ve ¡
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Clarify the roles of group members Clarify the advocacy perspec0ve of your message ¢
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What do you want to change in your environment? Who should you direct your message to? What is the best media format for your target audience and your student group? Example: “Our goal is to teach students the benefits of ea0ng a healthy diet, which includes maintaining a healthy weight, having more energy, and earning beqer grades.” Target audience will be peers. Media format will be hip hop song and dance. ¡
Write draw of your performance scripts, songs, speeches, etc. ¢
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See the worksheets provided to help you Begin work on visual products. ž  What informa0on can you learn from the food label ingredient list that helps you understand whether the item is a healthy choice? ž  What is the rela0onship between serving size and calories? ž  What are two food safety 0ps? ž  What is one food borne illness, and how can you prevent it? Community Voices for Health is a project of the School of Educa3on, Teaching and Health at American University with generous funding from Aetna Founda3on, Kaiser Permanente Founda3on, United Way and General Mills. Copyright 2013