Monday
Today is Day 7 on your food log
Vitamins
Antioxidant
Saturated fat
Hypoglycemia
Metabolism
Botulism
Trace minerals
Complete protein
Unsaturated fat
Electrolytes
Anorexia
Salmonellosis
Macro minerals
Incomplete protein
Diabetes
Food Allergy
Bulimia
Gastroenteritis
Complex carbohydrates
Simple carbohydrates
Food Intolerance
Binge-eating disorder
E-coli
Osteoporosis
1. _________________ is food borne illness usually associated with undercooked meat, especially
hamburger.
2. A person who eats uncontrollably two or more times per week for six months or longer is diagnosed with
a _______________.
3. __________________ is a food borne illness associated with improperly canned foods.
4. A condition when the body produces too much insulin, therefore, allowing a drop in blood sugar, is
referred to as __________________.
5. ______________________ is the rate at which your body converts food into energy in the body cells.
6. An abnormal response to food that is triggered by the immune system is known as a ________________.
7. Your body’s ____________________ must be balanced to have a normal heartbeat.
8. _____________________ are substances that protect cells from being damaged and repair damaged
cells.
9. Fat from animal products that are usually solid at room temperature are called ______________.
10.
Minerals that you need at least 100 mg per day are called __________________.
11.
All sugars are _____________________________.
12.
________________________ contain all 9 essential amino acids.
Assignments Due:
Mon
Today’s Agenda:
Nov 2, 2014
1. Warm-up
2. Finish “Forks Over Knives”
3. Finish Lesson 27/28/29 Vocab
1. Vocabulary packet due
TOMORROW
2. Update Food Log – Today
is Day 7
3. Block Day – Meet in the
media center to use the
Chromebooks
4. Unit 5 Test - FRIDAY
Essential Question:
What have I learned about nutrition?
Objective:
1) I will finish the Forks Over Knives
video.
2) I will finish Lesson 27/28/29 Vocab
Tuesday
Make sure your Lesson 27,28,29
Vocab is in the class basket!!
Write down the term that best completes each sentence.
Minerals
Antioxidant
Saturated fat
Hypoglycemia
Metabolism
Botulism
Fat-Soluble Vitamins
Complete protein
Unsaturated fat
Electrolytes
Anorexia
Salmonellosis
Water-soluble Vitamins
Incomplete protein
Diabetes
Food Allergy
Bulimia
Gastroenteritis
Complex carbohydrates
Simple carbohydrates
Food Intolerance
Binge-eating disorder
E-coli
Osteoporosis
1. ___________________________ is a food-borne illness that causes inflammation of the lining of
the stomach and intestines.
2. Vitamins that dissolve in fat and can be stored in the body are referred to as
__________________________.
3. An abnormal response to food that is NOT triggered by the immune system is a
_________________________.
4. _______________________ are fats from plant products and fish.
5. ______________________ is an eating disorder when someone engages in cycles of binging and
purging.
6. A disease that causes the bones to lose bone mass and become brittle is known as
________________________.
7. _________________________ is a food-borne illness most commonly associated with raw chicken
or eggs or from contaminated food utensils or cooking surfaces,
8. Starches and fiber are examples of ____________________________.
9. Someone with ___________________________ is 15% or more below their desirable weight.
10.
___________________ is a disease in which the body produces little or no insulin.
Assignments Due:
Tue
Today’s Agenda:
Nov 3, 2015
1.
2.
3.
4.
Warm-up
Nutrition Bingo
Make flashcards (optional)
Meet in the media center
on the block day – bring
your Food Log
1. Vocabulary packet due
TODAY
2. Block Day – Meet in the
media center to use the
Chromebooks
3. Unit 5 Test - FRIDAY
Essential Question:
What have I learned about Nutrition?
Objective:
I will play Nutrition Bingo to help me
prepare for the Unit test on Friday.
Water
Fat-Soluble Vitamins
Trace Minerals
Simple Carbohydrates
Water-Soluble Vitamins
Macro Minerals
Complex Carbohydrates
Complete Protein
Incomplete Protein
Unsaturated Fat
Herbal Supplements
Cardiovascular Disease
Saturated Fat
Dehydration
Antioxidant
Cholesterol
Osteoporosis
Hypoglycemia
Food Intolerance
Mega-dosing
Diabetes
Food Allergy
Metabolism
Electrolytes
Food-borne Illness
Bulimia
Salmonellosis
E-Coli
Anorexia
Binge-Eating Disorder
Botulism
Gastroenteritis
 Eating
disorder when someone
starves themselves and/or
exercises excessively
A
substance that protects cells
from being damaged by
oxidation
 An
eating disorder when
someone cannot control their
eating and eats excessive
amounts
A
food borne illness
associated with improperly
canned foods
 An
eating disorder associated
with cycles of binging and
purging
A
disease of the heart and
blood vessels
A
fat-like substance made by
the body and found in some
foods and can lead to plaque
build up on the artery walls
A
food source that contains all
of the essential amino acids
 Starches
and fiber; long
lasting sources of energy
 When
the water content of the
body has fallen to extremely
low levels
A
disorder when the body
does not produce enough
insulin
A
food borne illness
associated with undercooked
meat, especially hamburger
A
nutrient that becomes
electrically charged in a
solution and must be in the
right balance to have a healthy
heart beat
 Vitamins
that dissolve in fat;
vitamin A, D, E, and K
 An
abnormal response to food
triggered by the immune
system
 An
abnormal response to food
NOT triggered by the immune
system
 An
illness caused by
consuming foods or beverage
that have been contaminated
by a pathogen
 Inflammation
of the stomach
and intestines
 The
extracts of plants, not
approved by the FDA as a drug
A
disorder in which the body
produces too much insulin,
causing a drop in blood sugar
A
food source that does not
contain all of the essential
amino acids
 Minerals
that are needed in a
amounts greater than 100 mg
per day
 Taking
vitamins in excessive
amounts
 The
rate at which food is
converted to energy in the
cells
A
disease related to calcium
deficiency in which bones
become brittle and fracture
easily
A
food borne illness
associated with contaminated
water, kitchen surfaces, and
raw eggs and chicken
 The
type of fat found in dairy
products, solid vegetable fat,
meat and poultry
 Sugars
that dissolve quickly in
the bloodstream and provide
quick, but short energy
 Minerals
that are needed in
only small amounts
 The
type of fat found in plant
products and from fish
 The
nutrient that is involved in
all body processes
 Vitamins
that dissolve in
water; vitamin C and B
complex
1.
2.
3.
Write the definition of each term on the
back of the pages
THEN cut them up into flashcards
When you finish, you and a partner should
take turns quizzing each other using your
flashcards
Wednesday/
Thursday
Today’s Agenda:
Wed/Thu
Nov 4/5, 2015
Assignments Due:
1. Unit 5 Test - FRIDAY
1. No-Warm Up
Essential Question:
How can I make the proper food choices
to ensure that I am consuming the
necessary nutrients for optimal health?
Objective:
I will enter my food log onto the
website and analyze my diet.
Care for the Chromebooks:
We want to keep the Chromebooks in good
Care
for the Chromebooks:
want to keep
the Cromebooks
working
condition. We
Encourage
students
to
in treat
good working
condition.
Encourage
students to treat
them properly
and
with respect.
them
properlycarrying
and with Chromebook
respect.
Students
in one hand
more likely
toChromebook
drop it
Students
carrying
in one hand more likely to
drop it.
Classroom Chromebook Usage:
Encourage
students
Classroom
Chromebook
Usage: to carry
Chromebook
both hands
rather
Encourage
students towith
carry Chromebook
with
both hands
than
one
hand.
rather
thanwith
with one
hand.
End of Period:
*Students give the chromebooks back to
End ofassigned
Period:
1 to 2 students or the teacher.
*Chromebook
goes back
into
the correct
number
*Students
give the chromebooks
back to
assigned
1 to 2 students
or the
power slot.
teacher.
*Chromebook goes back into the correct number power slot.
Log on a computer
2. Get out your food log packet and follow the
instructions on how to log on the website and start
your food journal
3. When you finish logging all 7 days of your food
journal, follow the directions in the packet to create
your 2 reports
4. Use the reports to complete the food log analysis
form in your packet.
5. Turn in your completed food log and analysis form.
6. If you do not finish in class, it is homework and due
TOMORROW - FRIDAY
1.
Friday
Write down THREE things
you learned about your diet
and nutrition by
participating in the Food
Log Project.
If you did not already turn
in your Food Log Project
packet, please turn it in to
the basket NOW!
Today’s Agenda:
Fri
Nov 6, 2015
1. Warm-up
2. Trade and grade Lesson
27, 28, & 29 Vocab
3. 5 minute cram session
4. Unit 5 – Nutrition – Test
5. Unit 7 Pre-test
6. End of the Week Review
Assignments Due:
Unit 5 Test - TODAY
Essential Question:
What have I learned about Nutrition?
Objective:
I will assess my knowledge of nutrition.
List 3 NEW
things you
learned this
week in class
Turn
into
the
basket
on
your
way
out!
Name
First and last name
Date
11/6/15
Class
Period #
Quiz
Unit 5 Test
• Enter your Test ID# all
the way to the left
• Bubble the numbers
below