Monday
Directions: On your paper, match the nutrient with its function
Carbohydrates
Minerals
Water
Protein
Fats
Vitamins
1. A nutrient that
2. A nutrient that
use vitamin
3. A nutrient that
tissues
4. A nutrient that
fats
5. A nutrient that
6. A nutrient that
is involved in all body processes
provides energy and helps the body store and
is needed for growth and to build and repair body
helps the body use carbohydrates, proteins, and
regulates many chemical reactions in the body
is the main source of energy for the body
Use the warm-up sheet
from last week!!!
Today’s Agenda:
Mon
Mar 30. , 2015
1. Warm-up
2. Pass out/explain food log
project
3. Grade and graph the Unit 5
Pre-test
4. 6 Nutrient Notes
5. Lesson 25 Worksheet
Assignments Due:
1. Food log project
DUE – Thu/Fri, April
9th/10th
Essential Question:
What nutrients do I need to get from
the food I eat?
Objective:
1) I will list and identify the functions
of the 6 nutrients categories found
in foods
2) I will list examples of foods that are
good a source of each nutrient
group




Fri – March 27 – Unit 4 Body Systems test
Thu – April 2 – Tutorials
Tue – April 7 – Binder Checks
Fri – April 17
◦ Binder Checks
◦ Tutorials
◦ Unit 5 – Nutrition test

Thu – April 23 – Tutorials
Fri – April 24 - Meeting with Mentor/Binder Checks DUE
Thu – May 7 – Tutorials
Fri – May 8 – Binder Checks
Thu – May 14 – Tutorials
Fri – May 15

Fri – May 22

Wed – May 27 – Final Exam





◦ Binder Checks
◦ Unit 7 Test – Drugs
◦ Tutorials
◦ Meeting with Mentor/Binder Checks DUE
4
3
2
1
0
=
=
=
=
=
10
8-9
6-7
5
4 or less
Worth
100 points!!!
Due April 9/10th
A
nutrient that is needed for
growth, and to build and
repair body tissues.
Regulate body processes and supply energy
Form every cell in your body
Make up more than 50% of your total body weight
Skin, hair, and nails are mostly proteins
Help your body maintain strength and resist
infection
◦ 1 gram of protein = 4 calories
◦ Excess protein is burned as energy or stored as
fat
◦
◦
◦
◦
◦

Choosing Healthful Foods Worksheet (pg 15)
1. Explain the difference
between a complete and
incomplete protein.
 Complete
protein – contains ALL
of the essential amino acids.
◦ Essential amino acids are the 9
amino acids that your body does
NOT produce and must come from
the foods you eat
 Comes
from animal products and
soybeans
 Incomplete
Proteins – A protein
that does NOT contain all 9
essential amino acids.
 Comes from plant sources
◦ Grains
◦ Legumes (beans, peas, lentils)
◦ Nuts and seeds
A
nutrient that is the main
source of energy for the
body.
◦ Includes sugars, starches, and fiber
◦ 1 gram of carbohydrate = 4 calories
◦ Excess carbohydrates are stored as fat

Choosing Healthful Foods Worksheet (pg 15)
2. For what does the body use
carbohydrates?
3. Why is it important to get
enough fiber in your diet?
 Simple
carbohydrates – Sugars
that enter the bloodstream rapidly
and provide quick energy.
◦ Provides few vitamins and
minerals
◦ Examples: table sugar, honey,
corn syrup, molasses, agave
nectar
 Complex
carbohydrates – Starches
and fiber that provide long lasting
energy
◦ Most of the calories (60%) in your
diet should come from COMPLEX
carbohydrates.
◦ Examples: grains, bread, pasta,
potatoes, beans

Complex carbohydrates continued…
◦ Fiber – The part of grains and plant foods
that cannot be digested.
 Fiber helps food move through the
digestive system.
 Prevents constipation
 Makes you feel full
 Reduces cholesterol level
 Reduced risk of colon cancer

A Nutrient that provides energy and
helps the body store and use vitamins.
◦
◦
◦
◦
◦
◦
1 gram of fat = 9 calories
Fats store and transport vitamins
Fat tissue surrounds and cushions internal organs
Maintains body heat
Build brain cells and nerve tissue
NO more than 30% of your total caloric intake
should come from fats.

Choosing Healthful Foods Worksheet (pg 15)
4. What is saturated fat?
 Saturated
fat – Type of fat found
in dairy products, solid vegetable
fat, meat and poultry
◦ Usually solid at room temperature
◦ Contribute to the level of cholesterol
in a person’s blood
 Unsaturated
fat – Type of fat
obtained from plant products and
fish
◦ Usually liquid at room temperature
◦ Examples: Fish oil, sunflower oil,
olive oil, canola oil
A
nutrient that helps the body
use carbohydrates, proteins,
and fats
◦ Do NOT provide direct energy
◦ Help to unleash potential energy
from carbs, proteins, and fats
Vitamin C
Vitamin B1
Vitamin K
Vitamin A
Vitamin D

Choosing Healthful Foods Worksheet (pg 15)
5. a. Compare (how are they alike) fat-soluble
and water-soluble vitamins. 1 sentence
5. b. Contrast (how are they different) fatsoluble and water-soluble vitamins. 1 sentence
 Fat-soluble
vitamins –
Vitamins that dissolve in fat
and can be stored in the body
 Vitamins A, D, E, and K
 Water-soluble
vitamins – Vitamins
that dissolve in water and cannot
be stored in the body in
significant amounts.
 Vitamin C and the B complex
vitamins
A
nutrient that regulates
many chemical reactions in
the body
◦ Minerals are naturally occurring
inorganic substances
◦ Essential for metabolism and
nutrition
Potassium
Zinc
Magnesium
Calcium
Iodine

Choosing Healthful Foods Worksheet (pg 16)
1. Explain the difference
between macro minerals and
trace minerals.
Give one example of each.
 Macro
minerals – minerals that
are required in amounts
greater than 100mg
◦ Examples: calcium, sodium,
magnesium, phosphorus,
potassium
 Trace
minerals – Minerals that
are needed in very small
amounts.
◦ They are just as important to the
body as macro minerals, just
needed in smaller amounts
◦ Examples: iron, zinc, copper,
iodine, manganese

Choosing Healthful Foods Worksheet (pg 16)
2. Why is it important to do
research before taking an
herbal supplement?

Supplements that contain extracts or
ingredients from the roots, berries,
seeds, stems, leaves, buds, or flowers
of plants
◦ Come in many forms (liquid, caplets,
powders)
◦ Sold at health food stores, grocery stores,
gyms, mail-order catalogs, internet and
info-mercials)
 Herbal
supplements are classified
as food, not as drugs.
 They do not have to be proven
safe or screened by the FDA
before they can be sold to the
public.
Ephedra – stimulant, increased
metabolism
Caused changes to blood
pressure, chest pain, heart
attack, stroke, and death
Kava – relaxation, relieve stress
or anxiety.
Caused liver disease such as
hepatitis, cirrhosis, and liver
failure
A
nutrient that is involved
with all body processes.
◦ Basic part of blood
◦ Makes up 60% of body mass
◦ Carries nutrients to all body cells and
waste products from the cells to the
kidneys
◦ Leaves the body as sweat and urine

Choosing Healthful Foods Worksheet (pg 16)
3. What is dehydration?
 Dehydration
– a condition in
which the water level of the body
has fallen to an extremely low
level
◦ Common Signs: fatigue, dizziness,
weakness, flushed skin, blurred
vision, trouble swallowing, etc.

Choosing Healthful Foods Worksheet (pg 16)
4. Explain the RELATIONSHIP
between serving size, servings
per container, and calories.





Serving size
Servings per container
Calories listing
Calories from fat
Percent daily value





Ingredients listing
Check the dates
Healthy
Fat Free
Low fat

Choosing Healthful Foods Worksheet (pg 16)
5. What is the difference
between a “lean” product
and a “light” product?




Lean – less than 10 g of fat
Light – 1/3 calories OR ½ the fat of the
regular version
Cholesterol free – less than .5mg of
cholesterol
Fresh – raw, unprocessed, no preservatives,
never been frozen or heated
Tuesday
Update your Food Log – today is DAY 1
Complete protein
Simple carbohydrates
Fat-soluble vitamins
Trace minerals
incomplete protein
saturated fats
water-soluble vitamins
dehydration
complex carbohydrates
unsaturated fats
macro minerals
herbal supplements
1. A _______________ dissolves in water and cannot be stored by the body in significant amounts.
2. ___________________ are minerals that are needed in very small amounts.
3. When the water content level of the body falls to an extremely low level, it is called
________________.
4. __________________ is a protein from a plant source that does NOT contain all of the 9 essential
amino acids.
5. _________________ are fats found in dairy products, solid vegetable fat, meat and poultry.
6. ______________ are made up of starches and fiber. They are good sources of long-lasting
energy.
7. _____________ is fat obtained from plant products and fish.
8. _____________ are officially classified as food, not as drugs, and are not proven safe by the FDA.
9. Calcium, sodium, and potassium are all examples of ____________________.
10. _________________ are vitamins that can be stored in the body, such as Vitamin A, D, E, and K
11. _________________ are sugars that enter the bloodstream quickly and provide quick energy.
12. The soybean is the only plant source that is a _________________.
Today’s Agenda:
Tue
March 31, 2015
1. Warm-up
2. Update Food log – Today is
DAY 1
3. Finish 6 Nutrient Notes
4. Explain food label
assignment
5. Dietary Guidelines Notes
Assignments Due:
1. Food label
assignment DUE
Tuesday 4/7
2. Food log project
DUE – Thu/Fri,
April 9th/10th
Essential Question:
What types of foods should I reduce or
increase to eat a balanced, healthy diet?
Objective:
I will be able to summarize the key
recommendations from the Dietary
Guidelines 2012 USDA document.






You must cut out and bring a Nutrition Facts
label from a package of food
Keep the ingredients list attached
No gum or water
Must be flat (no soda cans, etc.)
Write your name SOMEWHERE on the front or
back of the label to make sure you get your
points
Due Tuesday, April 7th for 20 points!!!!

Get out your notes packets
Wednesday/
Thursday
Update your Food Log –
today is DAY 3

Copy this chart In the space for End of the
Week Review and brain storm at least 5 foods
for each group:
Grains
Vegetables
Fruits
Protein
Dairy
1.
2.
3.
4.
5.
1.
2.
3.
4.
5.
1.
2.
3.
4.
5.
1.
2.
3.
4.
5.
1.
2.
3.
4.
5.
Today’s Agenda:
1.
2.
3.
4.
5.
6.
7.
8.
Wed/Thu
April 1/2, 2015
Warm-up
Pass back graded papers
Update health binders
Update and TURN IN Unit 4
Tracking Sheets
Finish Dietary Guidelines
Notes
My Plate Notes
My Plate Group Activity
Nutrition Video
Assignments Due:
1. 1. Food label
assignment DUE
Tuesday 4/7
2. Food log project DUE
– Thu/Fri, April 9th/
10th
Essential Question:
When eating a meal, what should my
plate look like?
Objective:
1) I will be able to list and label the
parts of the MyPlate graphic
2) I will be able to give several
examples of foods that fit in each
category
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
Unit 3 Tracking Sheet/Pre-test
Unit 3 Notes
Lesson 13/15 Vocab
Lesson 17 Vocab
Unit 3 Crossword Puzzle
Unit 4 Tracking Sheet/Pre-test
Body Systems Terminology Intro Packet
Body Systems 4-square Packet
Unit 5 Pre-test/Tracking Sheet
Unit 5 – Nutrition Notes Packet
5-minute Check Questions
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
Unit 2 Tracking sheet/pre-test
Good Character Handout
Unit 2 Notes
Tutorials 1/22
Lesson 10 Vocab
Unit 3 Tracking Sheet
Lesson 13/15 Vocab
Unit 3 Crossword Puzzle
Unit 4 Pre-test/Tracking Sheet
Body Systems Terminology Intro
Body Systems 4 square packet
Unit 5 Tracking Sheet/Pre-test
Unit 5 – Nutrition Notes Packet
Lesson 25 50min check questions

Learning Activity D: Body Systems Test
◦ 45-50=4
◦ 40-44=3
◦ 35-39=2
◦ 30-34=1
◦ 29 or less = 0
 Learning
Activity B: 5-minute
Check Questions
◦ 10=4
◦ 8-9=3
◦ 6-7=2
◦ 5=1
◦ 4 or less=0
Go lean on protein!
Make half your grains
whole!
Vary your veggies!
Focus on fruits!
Get your calcium-rich foods!
1.
Balance Calories
◦ Find out how many calories you need for the day
◦ Be physically active to help you balance calories
2. Enjoy your food, but eat less
◦ Take time to eat your food
◦ Pay attention to hunger cues
3. Avoid oversized portions
◦ Use a smaller plate
◦ Potion out food before you eat
◦ Choose smaller size or share a portion when eating
out
4. Foods to eat more often
◦
◦
◦
◦
Vegetables
Fruits
Whole grains
Fat-free or low fat dairy
5. Make half your plate fruits and vegetables
◦ Choose red, orange, dark green vegetables
◦ Add fruit as a side dish or dessert
6. Switch to fat-free or low fat milk
◦ Have the same amount of calcium and protein
◦ Has less saturated fat
7. Make half your grains whole grains
◦ Select wheat bread, brown rice
◦ Avoid white bread, white rice
8. Foods to eat less often
◦ Solid fats
◦ Added sugars
◦ Salt
9. Compare sodium in foods
◦ Check nutrition label
◦ Choose lower sodium options
10. Drink water instead of sugary drinks
◦ Drink water or unsweetened drinks
◦ Avoid soda, energy drinks






You can work in groups of 2 or 3
Materials needed:
◦
◦
◦
◦
1 My plate sheet
Glue stick
Scissors
Grocery ad
Instructions: Find a minimum of 5 foods that
would fit in each section on the My Plate from the
grocery ads. Cut them out and glue them to your
My Plate page in the correct category.
Make sure all the names of everyone in your
group is on the back of your paper.
Turn in to the class basket when finished.
PLEASE PICK UP ALL SCRAPS OF PAPER AND PUT
ALL YOUR MATERIALS AWAY!!
Friday
Today’s Agenda:
Fri
April 3, 2015
Assignments Due:
1. No School
Essential Question:
How can I make the proper food choices
to ensure they are consuming the
necessary nutrients for optimal health?
Objective:
I will read and interpret the key
recommendations from the from the
UDSA Dietary Guidelines 2010