Nutrition and Body Image Unit – Topics and Materials
Essential Question: What do we eat? Why do we eat what we eat? How does what we eat
affect our bodies?
Overview: This unit has a similar flow as the drugs and alcohol unit. We look at eating
habits, food advertisements and PSAs. Then we’re going to create a PSA in the end – either
for the auditorium or a Health Fair.
Supplies to Order: (already ordered)
Food, Inc: http://www.foodincmovie.com/ – about food industry, including fast food
industry (based on book, Fast Food Nation) – goes into slaughterhouses, etc…
Super Size Me – about fast food industry
Ingreedients: The Movie: http://www.ingreedientsmovie.com/ – primarily about
hydrogenated oils
Lesson 1: What do we eat?
Part I: Warm Up: Warm Up: Do you think you are healthy eater? Why or why not?
Assignment: Start your food diary – starting with everything you ate since you showed up
at school today – then finish for HW – everything you eat until tomorrow start of school.
Part II: Share Food Diaries.
 Analysis: Calculate how you eat based on the new food pyramid – how many servings
of each food group?
 Food Log #1
Lesson 2: Fast Food- what effect has the availability of cheap fast food made on
the American diet? What social and economic factors influence the consumption
of fast food?
Warm Up:
Activity: Watch a documentary about the Fast Food industry – either Food, Inc. (90 min) or
Super Size Me (96 min)
Journal and Discuss: See Food, Inc Discussion Guide or Super Size Me Questions
Lesson 3: What’s the big deal about sugar and corn syrup?
Warm Up: How much sugar do you consume in a day?
Read Article about Sugar and Corn Syrup.
Look at NYC Health Department PSAs Poster
Look at NYC Health Department PSA Video
Look at High Fructose Corn Syrup Commercial
Look at Saturday Night Live Parody
Discussion: What do you think the take-away should be about sugar and corn syrup?
Lesson 3: Extension Activity: Sugar in soda activity - students will use a measuring
cup to measure the amount of sugar in a 20 oz. bottle of soda. They will talk about the
impact of sugar and rise of diabetes.
Lesson 4: What’s a calorie? What should we eat? How much should we eat?
Warm Up:
Mini-Lesson: What is a calorie? What is metabolism?
Activity: Analyze McDonald’s Menu
 Do Food Log #2
Lesson 5: Are all fats the same? Trans Fats and Hydrogenated Oils
Warm Up:
Activity: Ingreedients: The Movie (60 Min)
Read an article about NYC Health Department Ban on Trans Fat and Mandated Calorie
Counts (Debate: Nanny State or Good Policy? How far should the government go to help us
eat healthier? Mandated calorie counts in restaurants? Ban on trans fats in restaurants?
Eliminate pizza and burgers in school lunches? Prohibit government food cards to be used
on sodas?)
Lesson 6: What’s really in our food? (This lesson could go with Food, Inc…)
Take a guess what ingredients are in a Domino’s Pizza w/ Peperoni (Deep Dish Crust, Hearty
Marinara Sauce)? Or McDonald’s Apple Pie?
Activity: Look at ingredient list.
Activity: Use computers to look up ingredients of any food.
Activity: Pink Slime Article: http://www.huffingtonpost.com/2012/03/05/pink-slime-forschool-lun_n_1322325.html
Lesson 7: Diseases Connected to Unhealthy Eating: Diabetes, Heart Disease
Warm Up: Do you know anyone who has diabetes, heart disease?
Activity: Symptoms, Causes, Prevention
 Do Food Log #3
Lesson 8: Food Reflection Final Assignment
Lesson 1: What do we eat?
(15 min) Part I: Warm Up: Do you think you are healthy eater? Why or why not?
(5 min) Introduce Unit: So far this year as part of our health curriculum, we have learned
about drugs and alcohol, and how they affect our bodies. We have learned about sexual
health, including STDs, HIV, and healthy sexual decision making. Now we are starting a
unit about healthy eating – and we will learn about our own eating habits, calories and
nutritional value, and current controversies in food production. At the end of the unit we
will produce our own food journal and reflection. We’re going to start with that food journal
right now.
(10 min) Activity #1: Start your food diary – starting with everything you ate since you
showed up at school today – then finish for HW – everything you eat until tomorrow start of
school.
(15 min) Activity #2: Look at new Food Pyramid. What do you notice? (Sample prompts:
What are the categories? What foods are present? What foods are missing? What do the
colors represent? What is the significance of the size of the pyramid dimensions?) Discuss.
[You might want to compare the new pyramid to the old pyramid – available here.]
MATERIALS:
 Food Log
Part II:
Warm Up: Look at your food log? Did you notice any trends about how you eat?
Activity #1: Share Food Diaries. Turn and talk with a partner.
Activity #2: Look at Food Pyramid again. Categorize the foods you ate in your Food Log
according to the Food Pyramid. Use chart.
Reflection: How balanced is your diet? How does your eating stack up on the food pyramid?
MATERIALS:
 Food Log (filled in by students)
 New Food Pyramid
 Food Pyramid Chart
24 Hour Food Log
What do I eat in a day?
Date and Time Started Log: ______________________________________
Date and Time Finished Log: _____________________________________
Time
Example: 3:45pm
Name of Food or Drink
Potato Chips
Quantity
Small Bag
Your Food Pyramid: Look at your Food Logs and write the foods that you ate in the appropriate column.
Grains
Vegetables
Fruits
Milk
Meat & Beans
Lesson 2: Fast Food - what effect has the availability of cheap fast food made on
the American diet? What social and economic factors influence the consumption
of fast food?
Warm Up: How much fast food do you eat in a typical week? Why? What do you like or
dislike about it? (This question works well with Super Size Me. It’s not a perfect fit for
Food, Inc… but it could still work.)
Activity #1: Watch a documentary about the Fast Food industry – either Food, Inc. (90 min)
or Super Size Me (96 min).
Activity #2: Journal and Discuss: See Food, Inc. Discussion Guide or Super Size Me
Questions.
MATERIALS:


Super Size Me or Food, Inc. DVD, Computer and Projector
Food, Inc. Discussion Guide (See PDF File) or Super Size Me Questions (See Word
File).
Lesson 3: What’s the big deal about sugar and corn syrup?
Warm Up: Estimate: How many teaspoons of sugar (or corn syrup) do you consume in a
day? (Show students a teaspoon of sugar or a sugar packet.)
Activity #1: Watch NYC Health Department PSA Video
(http://www.youtube.com/watch?v=62JMfv0tf3Q) and Look at “Are You Pouring on the Pounds?”
Chart and Graphic Image
Activity #2: Read article, “Cut back, way back, on sugar, says heart group” and discuss.

Activity #3: What’s the big deal about corn syrup? Look at High Fructose Corn Syrup
Commercial (http://www.youtube.com/watch?v=gl9vZYj-aJ4) and Saturday Night Live Parody
(http://www.nbc.com/saturday-night-live/video/corn-syrup-commercial/1313759).
Activity #4: Read corn syrup article.
Activity #5: Sugar in soda activity: Students will use a measuring cup to measure the
amount of sugar in a 20 oz. bottle of soda. (Monsur will have instructions and materials)
Activity #6: Journal Reflection: What did you learn about sugar and corn syrup? What role
does sugar play in your diet? What do you think about this topic?
MATERIALS:



NYC Health Department PSA Video (http://www.youtube.com/watch?v=62JMfv0tf3Q
on YouTube – must download first)
“Are You Pouring on the Pounds?” Chart and Graphic Image
“Cut back, way back, on sugar, says heart group” Article

Corn Syrup Manufacturers Ad: http://www.youtube.com/watch?v=gl9vZYj-aJ4

Saturday Night Live Parody: http://www.nbc.com/saturday-night-live/video/corn-




syrup-commercial/1313759
“Corn Syrup vs. Sugar” Article
Sugar
Teaspoons
Container (like empty 20 oz bottle of soda)
NYC Health Department Campaign Against Sugary Beverages
Cut back, way back, on sugar, says heart group
American adults eat 22 teaspoons of sugar a day; teens eat 34 teaspoons
DALLAS —
MSN.com
A spoonful of sugar? Americans are swallowing 22 teaspoons of sugar each day, and it's time to
cut way back, the American Heart Association says.
Most of that added sugar comes from soft drinks and candy — a whopping 355 calories and the
equivalent of guzzling two cans of soda and eating a chocolate bar.
By comparison, most women should be getting no more than 6 teaspoons a day, or 100 calories,
of added sugar — the sweeteners and syrups that are added to foods during processing,
preparation or at the table. For most men, the recommended limit is 9 teaspoons, or 150 calories,
the heart group says.
The guidelines do not apply to naturally occurring sugars like those found in fruit, vegetables or
dairy products.
Soft drinks are the biggest culprit
The biggest culprits for the glut of sugar? Soft drinks by far, followed by candy, cakes, cookies
and pies.
With about 8 teaspoons of added sugar, a regular 12-ounce soft drink will put most women over
the recommended daily limit.
Cutting back on sugar likely won't be easy for many people, said Lona Sandon, a dietitian at
Dallas' University of Texas Southwestern Medical Center.
"I think it's probably going to be a struggle for quite a few people," Sandon said.
Calculating one's sugar intake can be tricky as the government doesn't require labels to
differentiate added sugars from naturally occurring sugars, said Johnson. But she points out that
the biggest sources, like regular soft drinks and sweets, are pretty obvious. And the U.S.
Department of Agriculture has a database for the added sugar in some foods.
To check for added sugar, look for a variety of ingredients including sugar, corn syrup, fructose,
dextrose, molasses or evaporated cane juice on the label.
Teens eat 34 teaspoons of sugar a day
The heart group didn't recommend general limits for added sugar for children; a national health
survey has shown that kids ages 14 to 18 consume an eye-popping 34 teaspoons of added sugar a
day.
Sandon said that parents can help lower that sugar intake by getting soda out of the house,
looking at how much sugar is in their kids' cereal and substituting snacks like cookies with
popcorn.
Johnson concedes that sugar does play an important role in enhancing the taste of food, adding:
"If you feel like, 'I just can't live with this low amount of sugar in my diet,' then what you need to
do is up your energy needs."
In other words, she said, get moving. A man in his early 20s who walks more than three miles a
day could consume about 288 calories, or about 18 teaspoons, of added sugar.
The statement says data indicates added sugar is contributing to Americans consuming too many
discretionary calories — the number of calories remaining after a person eats the foods needed to
meet nutrient requirements.
"We know for sure that if you are consuming excessive amounts of added sugar, you will add
calories, which leads to weight gain, or you will displace other essential nutrients," she said.
On average, most women need about 1,800 calories a day and most men need about 2,200,
Johnson said.
If someone drinks their daily calorie needs in soft drinks, they will be maintaining their weight,
but won't be getting any nutrients, she said.
Wahida Karmally, nutrition director at Columbia University's Irving Institute for Clinical and
Translational Research, said that with these guidelines, it's important to remember overall
moderation. Some people, for instance, might be doing fine in their sugar consumption but are
overdoing it on fat.
"I don't want people to go back thinking if I just cut back on teaspoons of sugar I'm going to be
very healthy," she said.
Corn Syrup vs. Sugar
You’ve likely seen the advertisements promoting the idea that corn syrup is the same as sugar. There is a
difference - high fructose corn syrup (HFCS) has a slightly higher quantity of fructose than do traditional
cane or beet sugars.
But the big downside of HFCS isn't that it is much less healthy than regular refined sugar (sucrose) - the
truth is the body processes them in a similar way. The real downside is that since HFCS is so cheap, it is
widely used: it's a primary ingredient in soft drinks and often hidden in processed foods including salad
dressings and ketchup, jams, jellies, ice cream, bread and crackers. In short, it is one of the biggest
sources of calories in the American diet, and serves as a "marker" for identifying cheap, processed,
unhealthy foods of all kinds.
Regular consumption of HFCS, in fact the regular consumption of any sugar, may contribute to obesity,
which in turn is a risk factor for several types of cancer and diabetes. In my opinion, HCFS is definitely
bad for you and should be avoided - read food labels carefully and minimize your consumption of items
that list HFCS as an ingredient. Also be aware that the Corn Refiners Association wants to rename HFCS
as “corn sugar” - if this is approved, you will need to look out for that term on food labels as well.
Learn more about different types of sugar, all of which should be consumed in moderation.
Source: http://www.drweilblog.com/home/2011/8/13/corn-syrup-vs-sugar.html
Lesson 4: What’s a calorie? What should we eat? How much should we eat?
Warm Up: How many calories do you think you eat in a day? How many calories do you
think you are supposed to eat in a day?
Mini-Lesson: What is a calorie? What is metabolism? (Monsur will have information about
colories.)
Activity #1: Analyze McDonald’s Menu
 Do Food Log #2
MATERIALS:
1. Calorie materials
2. McDonalds Nutritional Facts
Analyze Nutritional Value
Using McDonald’s Menu
Instructions: With a partner, look at the McDonald’s Nutritional Facts sheet and answer
the following questions.
1. Write down a typical McDonald’s (or fast food) meal you might order. Be
sure to include any beverages or desserts you might have. List the items
below. Write down the total nutritional amounts in the chart.
Item
Calories
Calories
from Fat
Total Fat
(grams)
%
Daily
Value
Sodium
(milligrams)
%
Daily
Value
TOTAL
2.
Now read the following information about proper teen nutrition.
Nutrition, to some extent, is based on individual needs. Depending on the level of activity of a teenager, different
amounts of calories should be consumed. The Mayo Clinic offers guidelines for proper nutrition, outlining the
approximate needs of teen boys and girls:
Teen boys need between 2,200 and 3,200 calories per day to keep up with the growing demands of their bodies. The
more active a teenage boy is, the more calories he needs:






From protein: 10% to 30% of daily calories should be from proteins.
From carbohydrates: 45% to 65% of calories should be from this group, the main fuel for the body.
Fat should not exceed 35% of daily calories, but is somewhat necessary: at least 25%.
1,300 milligrams per day of calcium.
38 grams of fiber.
No more than 1,500 milligrams of sodium per day.
Teen girls need fewer calories, 1,800 to 2,400, per day, but the percentage of calories is similar:






Protein: 10% to 30%.
Carbohydrates: 45% 65%.
Fat: between 25% and 34%.
Calcium: 1,300 milligrams.
Fiber: 26 grams.
Sodium: no more than 1,500 milligrams.
Source: teenhelp.com
3. Look at your fast food chart. How does your fat and sodium intake for one
fast food meal compare to what teens are supposed to eat in one day?
Lesson 5: Are all fats the same? Trans Fats and Hydrogenated Oils
Warm Up: What do you know about trans fats and hydrogenated oils?
Activity #1: Watch the documentary Ingreedients: The Movie (60 Min)
MATERIALS:
1. Ingreedients: The Movie
Lesson 6: Food Fight? What role should the government take in helping us eat
better food?
Warm Up: What role do you think the government should take in helping us eat healthier?
Should they ban certain foods? Try to make information more available? Limit what kinds
of foods people can buy with government food stamps?
Activity #1: Discussion or Debate: (different choices)



Topic #1: Read “NYC bans trans fats in restaurants” Do you think that the city
should actually ban trans fats in restaurants?
Topic #2: Read “Calorie Postings Don’t Change Habits, Study Finds”. Do you
think that NYC restaurants should be required to post calories on menu?
Topic #3: “NYC Mayor Bloomberg’s New Proposal: No Food Stamps for Soda”
MATERIALS:




Ingreedients: The Movie DVD, Computer, and Projector
Article: “NYC bans trans fats in restaurants”
Article: “Calorie Postings Don’t Change Habits, Study Finds”
Article: “NYC Mayor Bloomberg’s New Proposal: No Food Stamps for Soda”
NYC bans trans fats in restaurants
By Charisse Jones and Nanci Hellmich, USA TODAY
NEW YORK — The city's decision to ban trans fats from restaurant fare may change how food is prepared at eateries
— from fast to fine dining — around the nation.
New York became the first U.S. city to remove from menus the artificial, artery-clogging fats used
in many fried and processed foods.
The board of health voted unanimously Tuesday to bar the use of trans-fat-laden oils, shortenings
and spreads, like margarine, starting July 1. Bakeries and restaurants will have an extra year —
until July 1, 2008 — to replace trans fats in baked goods and deep-fried desserts as it may take
more time to find substitutes that achieve the same texture, says health commissioner Thomas
Frieden.
"We know trans fats increase the chance for heart attack, stroke and death, and they don't have
to be there," Frieden says. The rules are "going to make New Yorkers live longer and healthier
lives," he says.
The board also voted to require restaurants that provide calorie information to post it on menus
and menu boards, where customers can see it before they order.
"These are two landmark public health policies," says Margo Wootan of the Center for Science in
the Public Interest, a Washington, D.C.-based consumer group. Cities and states "are going to
look at what New York City has done and follow suit," she says.
Other cities taking a hard look at restaurant foods include Seattle, Philadelphia, Washington and
Boston, Wootan says. The nation's capital and Philadelphia are considering calorie-listing rules
similar to New York's, she says.
Walter Willett of the Harvard School of Public Health agrees. "New York is a leader, and many
other cities are sure to follow."
To enforce the ban, with fines starting at $200, inspectors will check ingredients on labels rather
than testing food, Frieden says.
Restaurateurs are not happy. "I expect this opens the door to caffeine, sugar, salt, alcohol, whole
milk and any other ingredients these lunatics want to attack," says Rick Berman of the Center for
Consumer Freedom, a group financed by the restaurant and food industry.
Dan Fleshler of the National Restaurant Association says his organization will consider taking the
city to court. But Frieden says, "We're quite certain we'd be able to withstand any legal challenge."
Copyright 2007 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or
redistributed.
The New York Times, October 6, 2009
Calorie Postings Don’t Change Habits,
Study Finds
By ANEMONA HARTOCOLLIS
A study of New York City’s pioneering law on posting calories in restaurant
chains suggests that when it comes to deciding what to order, people’s
stomachs are more powerful than their brains.
The study, by several professors at New York University and Yale, tracked
customers at four fast-food chains — McDonald’s, Wendy’s, Burger King and
Kentucky Fried Chicken — in poor neighborhoods of New York City where
there are high rates of obesity.
It found that about half the customers noticed the calorie counts, which were
prominently posted on menu boards. About 28 percent of those who noticed
them said the information had influenced their ordering, and 9 out of 10 of
those said they had made healthier choices as a result.
But when the researchers checked receipts afterward, they found that people
had, in fact, ordered slightly more calories than the typical customer had
before the labeling law went into effect, in July 2008.
The findings, to be published Tuesday in the online version of the journal
Health Affairs come amid the spreading popularity of calorie-counting
proposals as a way to improve public health across the country.
“I think it does show us that labels are not enough,” Brian Elbel, an assistant
professor at the New York University School of Medicine and the lead author
of the study, said in an interview.
New York City was the first place in the country to require calorie posting,
making it a test case for other jurisdictions. Since then, California, Seattle and
other places have instituted similar rules.
The researchers collected about 1,100 receipts, two weeks before the calorie
posting law took effect and four weeks after. Customers were paid $2 each to
hand over their receipts.
For customers in New York City, orders had a mean of 846 calories after the
labeling law took effect. Before the law took effect, it was 825 calories. In
Newark, customers ordered about 825 calories before and after.
On Monday, customers at the McDonald’s on 125th Street near St. Nicholas
Avenue provided anecdotal support for the findings.
William Mitchell, from Rosedale, Queens, who was in Harlem for a job
interview, ordered two cheeseburgers, about 600 calories total, for $2.
When asked if he had checked the calories, he said: “It’s just cheap, so I buy it.
I’m looking for the cheapest meal I can.”
Tameika Coates, 28, who works in the gift shop at St. Patrick’s Cathedral,
ordered a Big Mac, 540 calories, with a large fries, 500 calories, and a large
Sprite, 310 calories.
“I don’t really care too much,” Ms. Coates said. “I know I shouldn’t, ’cause I’m
too big already,” she added with a laugh.
April Matos, a 24-year-old family specialist, bought her 3-year-old son, Amari,
a Happy Meal with chicken McNuggets, along with a Snack Wrap for herself.
She said with a shrug that she had no interest in counting calories. “Life is
short,” she said, adding that she used to be a light eater. “I started eating
everything now that I’m pregnant.”
Nutrition and public health experts said the findings showed how hard it was
to change behavior, but they said it was not a reason to abandon calorie
posting.
Jonathan Allen contributed reporting.
NYC Mayor Bloomberg’s New Proposal: No Food Stamps for Soda
By Meredith Melnick
It’s no secret that New York City Mayor Michael R. Bloomberg wants to force change in his
city’s health. He banned smoking from all indoor public spaces (and wants to ban it in
public parks, plazas and beaches too). He banned trans fats from city restaurants and store
shelves. He required restaurants to post calorie counts on menus and launched a campaign
against salt. Now America’s most militantly health-conscious mayor wants to bar the city’s
1.7 million food stamp recipients from purchasing soda and other sugary sodas with state
funds.
Bloomberg and his health commissioner, Dr. Thomas A. Farley, aim to curb the exploding
rates of obesity and diabetes in the city, which they say are being worsened by consumption
of soda. One in eight New Yorkers has diabetes, and poor New Yorkers are nearly twice as
likely as rich residents to suffer from the disease. The New York Times reports:
City statistics released last month showed that nearly 40 percent of public-school children in
kindergarten through eighth grade were overweight or obese, and that obesity rates were
substantially higher in poor neighborhoods. City studies show that consumption of sugared
beverages is consistently higher in those neighborhoods.
Meanwhile, the Associated Press reports that New Yorkers spent $75 million to $135 million
of the $2.7 billion in food stamps they received in 2009 on sodas and sugary drinks. “The
use of food stamp benefits to support the purchase of sugar sweetened drinks not only
contradicts the intent of this vital program, but it also subsidizes a serious public health
epidemic,” said New York Governor David Paterson in support of Bloomberg’s measure.
Not everyone agrees that restriction is the best solution. Advocates for the urban poor
suggest that such a move would patronize and alienate an already stigmatized population.
In 2004, the Department of Agriculture (USDA) rejected a similar Minnesota proposal to
bar people from buying candy and soda with food stamps, because it perpetuated the
stereotype that food stamp-users make bad food choices.
Source: Time Magazine: Read more: http://healthland.time.com/2010/10/07/nyc-mayor-bloombergsnew-proposal-no-food-stamps-for-soda/#ixzz1r64WBPcY
Lesson 7: What’s really in our food?
Warm Up: Take a guess what ingredients are in a Domino’s Pizza w/ Peperoni (Deep Dish
Crust, Hearty Marinara Sauce)? Or McDonald’s Apple Pie?
Activity #1: Look at ingredient list. Discuss.
Activity #2: Use computers to look up ingredients of any food.
Activity #3: Pink Slime Article: http://www.huffingtonpost.com/2012/03/05/pink-slimefor-school-lun_n_1322325.html
MATERIALS:
1.
2.
3.
4.
Domino’s Pizza with Pepperoni Ingredient List
McDonald’s Apple Pie Ingredient List
Computer (for looking up food ingredients)
Pink Slime Article
Ingredients in Domino’s Pizza with Peperoni
Deep Dish Crust: Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin
Folic Acid), Water, Malt, Sugar, Whey, Malted Barley Flour, Yeast, Soybean Oil.
Zzesty Blend: Butter Flavored Oil (Partially Hydrogenated Soybean Oil, Soy
Lecithin, Artificial And Natural Butter Flavoring, Vitamin A Palmitate And BetaCarotene for Color), Imitation Parmesan Cheese (Water, Modified Food Starch,
Casein And Or Caseinate, Partially Hydrogenated Soybean Oil, Cellulose
Powder, Salt, Sodium Phosphates, Stabilizers [Mono And Diglycerides, Guar
Gum, Carrageenan], Natural Flavor, Lactic Acid, Sorbic Acid [As A Preservative]),
Onion And Garlic, Spices, Salt, Lactic Acid, Butter Flavor, Tomato
Powder, Bell Pepper. Dextrose, Citric Acid, Extractive Of Paprika And Lemon
And Orange Oil With No Greater Than 2% Calcium Silicate And/Or Soybean Oil
Added to Prevent Caking.
Hearty Marinara Sauce: Tomatoes, Tomato Puree (Water, Tomato Paste), Carrot Puree, Onions, Celery
Puree, Romano and Parmesan Cheese (Cultured Milk, Salt, Enzymes), Sugar,
Salt, Garlic, Butter, Spices, Chicken Base (Chicken including Natural Chicken
Juices, Salt, Chicken Fat, Sugar, Maltodextrin, Hydrolyzed Corn Gluten, Dried
Whey, Natural Flavoring, Yeast Extract, Turmeric for Color), Olive Oil, Citric
Acid, and Xanthan Gum.
Cheese: Part Skim Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes),
Modified Food Starch, Cellulose (Added To Prevent Caking), Nonfat Milk,
Whey Protein Concentrate, Flavors, Sodium Propionate (Added as a
Preservative).
Peperoni: Pork and Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin
of Paprika, Flavoring, Sodium Nitrite, BHA, BHT, Citric Acid
McDonald’s Baked Hot Apple Pie:
Apples, enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron,
thiamin mononitrate, riboflavin, folic acid), water, shortening [palm oil, soy
lecithin, artificial flavor, beta carotene (color)], sugar, high fructose corn syrup, contains
2% or less of the following: food starch-modified, sorbitol, dextrose, brown
sugar, sodium alginate, sodium citrate, sodium phosphate, dicalcium phosphate, yeast,
salt, dehydrated apple powder, natural (plant source) and artificial flavors,
nutmeg, preservatives (may contain one of more of the following: ascorbic acid, citric
acid, erythorbic acid), enzymes, hydroxylated soy lecithin, L-cysteine (dough
conditioner), annatto and turmeric (color), caramel color. Topping: [cinnamon sugar
(sugar, cinnamon)].
Lesson 7: Diseases Connected to Unhealthy Eating: Diabetes, Heart Disease
Warm Up: Do you know anyone who has diabetes, heart disease?
Activity #1: Symptoms, Causes, Prevention (Monsur will provide information.)
 Do Food Log #3
MATERIALS:
1.
Lesson 8: Food Reflection
Nutrition Unit
Reflection Journal
Food. It’s something essential to life. We eat food all the time. We think about it when we’re hungry or
thirsty. But we don’t think all that much about what we’re actually eating and how it affects our bodies.
The average person eats based on convenience – the food is easy to get. Price – the food is affordable
for our budget. And taste – the food tastes good. But most us rarely think about what we’re actually
eating, and how it affects our health. In fact, most of us probably don’t know most of the ingredients
that go into our bodies. We tend to eat the same foods, over and over, week after week, out of habit.
During this unit we’ve tried to slow down and look at what we actually eat every day. Now our job is to
reflect on what we’ve learned about food and our own eating habits. For this final unit project, hand in
a Reflection Journal with the following parts:
1.
2.
3.
4.
Cover Page
Reflection Paper
Three 24 Hour Food Logs
Your Food Pyramid
Reflection Paper
The reflection paper is a place to reflect in writing about your own eating habits and what
you have learned in this unit. You don’t have to worry about the kinds of essay organization
that your English teacher might tell you. You just have to be honest and thoughtful. Your
Reflection Paper must be at least one page typed.
Part I: What foods make up most of your diet? Did you learn anything new about
your eating habits in this unit? If yes, what?
Part II: What did you learn about how foods are made in this country? What did
you learn about the ingredients in processed food? Were you surprised by
anything? If yes, what?
Part III: In what ways are you unsatisfied with your current eating habits? Why?
What changes are you considering making? In what ways are you satisfied with
your current eating habits? Why?