Monday
If you did not finish last week,
your food log projects are due
NOW!!!
NCAA Nutrition and Performance - TRUE or FALSE
1. Cutting down on carbohydrate intake is the best way for overweight athletes to lose weight.
2. Athletes who are trying to bulk up should focus on adding protein.
3. Healthy eating habits are more important than cutting out entire food categories for athletes who are
trying to lose weight.
4. As long as athletes have had something to drink before practice, they don't need to worry about
drinking during practices.
5. Diluted sports drinks are just as effective as full strength, and are less likely to cause stomach upset.
6. Athletes should wait until they are hungry to refuel after practice.
7. As long as you buy a supplement from a reputable company, it is safe.
8. The most common cause of muscle cramps is potassium loss
9. Red meat is a better source of protein than poultry or fish.
10. Smaller more frequent eating episodes are better no matter what your goals are.
Use your warm-ups from last week!
Today’s Agenda:
Mon
April 13, 2015
1. Warm-up
2. Finish Lesson 28 notes
3. Food Label activity
Assignments Due:
1. Unit 5 – Nutrition test –
Thu/Fri – April 16/17
Essential Question:
What kind of information can get from a
Nutrition facts label?
Objective:
I will be able to find nutritional
information about different foods by
looking at their Nutrition Facts label.
Healthier choice
Less healthy choice
Why we eat?
Obtain the nutrients your
body needs
Feeling hungry
Bored, lonely, depressed
With friends that are eating
Breakfast
Healthier choice
Juice
Whole grain cereal or toast
Egg Whites
Less healthy choice
Gravy
Pop tarts or doughnuts
Bacon
Lunch
Healthier choice
Baked chips
Turkey sandwich
Fruit/salad
Less healthy choice
Fries
Cheeseburger
Pizza
Snacks
Healthier choice
Yogurt, fruit, pretzels,
granola bar, low-fat cheese
Less healthy choice
Cheetos, Candy, chips
Dinner
Healthier choice
No more than 1/3 of your
daily caloric intake
Variety of foods
Eat several hours before
going to bed
Less healthy choice
Oversized portions
Same food every night
Eating right before bedtime
Eating for Exercise
Healthier choice
Variety of vitamins
Sports drinks/ water
5-7 oz of protein/day
Less healthy choice
Megadosing
Soda
Protein loading
Fast-food/Restaurant
Healthier choice
Share an entree
Order chicken grilled or
baked
Frozen yogurt/fruit
Veggie pizza
Salad w/ low fat or fat free
dressing
Less healthy choice
Oversized portions
Fried chicken
Desserts/pies/cakes
Pepperoni/meat lovers pizza
Regular dressing
Safe food Preparation
1 – Keep your refrigerator between 35 and 45 degrees
2 – wash your hands before handling food
3 – do not use the same utensils or cleaning surfaces as
raw food
4 – do not let room temperature cooked food sit out for
more than 2 hours
5 – check expiration dates
6 – don’t double dip
Food Bourne Illness
Salmonellosis – the bacterium salmonellosis contaminates
water, kitchen surfaces, eggs, and raw meats
Botulism – the bacterium clostridium botilinum produces a
toxin that contaminates improperly canned food
E-coli – the bacterium Escherichia coli contaminates
undercooked meat, especially hamburger
Gastroenteritis – caused by a virus or bacteria that causes
inflammation of the stomach and intestines




Grab a handout for EACH PERSON in your
group
Grab ONE bag of food labels
Complete both sides of the handout
Return your handout to the basket and return
the labels in the baggie to the table
Tuesday/
Wednesday
Today’s Agenda:
Tue/Wed
April 14/15, 2015
Assignments Due:
1. Unit 5 – Nutrition
test – Thu/Fri – April
16/17
1. Warm-up
2. Take Notes on Maintaining a
Healthy Weight
Essential Question:
How can I maintain a
healthful weight?
Objective:
I will be able to list steps to
take to safely gain or lose
weight.
 THIRD
person in each row,
get textbooks for your row
 Get out your Nutrition notes
packet
 Turn to page 325
Thursday/
Friday
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.











Mrs. Dyke – Ciarrah and Vanessa
Jordan – Tyshawn – Brent
Ethan – Alyssa
Arturo C – Arianna
Marco – Dominique
Luis – Daphne
Michelle – Axel
April – Diego
Sara – Arturo N
Kevin – Cienna
Christine – Johnie
Today’s Agenda:
1.
2.
3.
4.
5.
6.
Thu/Fri
Apr 16/17,
2015
Warm-up
Pass back graded papers
Update health binders
Review – Nutrition Bingo
Unit 5 – Nutrition Test
Unit 6 Pre-test
Assignments Due:
1. Unit 5 – Nutrition test
– Thu/Fri – April
16/17
Essential Question:
What have I learned about nutrition?
Objective:
I will assess what I have learned about
nutrition.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Class syllabus
Syllabus quiz
Unit 1 Tracking sheet/
Pre-test
Unit 1 Notes packet
Lesson 1/2 Vocab
Ad appeals worksheet
Lesson 3/4 vocab
Unit 1 Crossword puzzle
Unit 2 tracking sheet/
Pre-test
Character traits
worksheet
Unit 2 Notes
Lesson 8/9 Vocab
Lesson 10 Vocab
Unit 3 Tracking
Sheet/Pre-test
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
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 Notes Packet
5-min check questions
21. Tutorials 12/16
22. 1st semester Final Eval
23. Unit 1 Tracking Sheet/pretest
24. Unit 1 Notes
25. Lesson 1/2 Vocab
26. Ad appeals
27. Lesson 3/4 Vocab
28. Unit 1 Crossword Puzzle
29. Tutorials 1/15
30. Unit 2 Tracking sheet/pretest
31. Good Character Handout
32. Unit 2 Notes
33. Tutorials 1/22
34. Lesson 10 Vocab
35. Unit 3 Tracking Sheet
36. Lesson 13/15 Vocab
37. Unit 3 Crossword Puzzle
38. Unit 4 Pre-test/Tracking
Sheet
39. Body Systems Terminology
Intro
40. Body Systems 4 square
packet
41. Unit 5 Tracking Sheet
42. Unit 5 Notes packet
43. 5 min- check questions
44. Tutorials from 4/9
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 imine
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
Name
First and last name
Date
4/17/15
Class
Period #
Quiz
Unit 5 Test
• Enter your Test ID# all
the way to the left
• Bubble the numbers
below