Brain Break EAT IT! JUST EAT IT! v=ZcJjMnHoIBI.

Brain Break

EAT IT!

JUST EAT IT!

http://www.youtube.com/watch?v=ZcJjMnHoIBI

• 10.1.1-Analyze the extent to which individuals are responsible for enhancing health and safety in the community and the workplace.

• 10.1.2-Analyze how behavior can impact health maintenance and disease prevention.

• 10.1.3-Describe the interrelationships of mental, emotional, social, and physical health throughout the stages of life.

• 10.1.6-Describe how to delay onset of and reduce risks related to potential health problems throughout the life span.

• 10.3.4-Develop strategies to improve or maintain personal, family and community health.

• 10.4.2-Analyze the benefits and challenges that different cultures provide in relation to health behavior.

• 10.4.3-Research and evaluate the effect of media and other factors on personal, family, and community health and health behaviors.

• 10.6.4-Demonstrate the ability to evaluate progress toward achieving personal health goals.

• 10.7.2-Demonstrate the ability to give accurate information and express opinions about health issues.

Bill Nye on Nutrition

http://www.youtube.com/watch?v=8j7VwLhMIlQ

This is a 22 minute videoThis video accompanies graphic organizer.

Good nutrition enhances your quality of Good nutrition enhances your quality of life and helps you prevent disease. It provides life and helps you prevent disease. It provides you with the calories and nutrients your body you with the calories and nutrients your body needs for maximum energy and wellness.needs for maximum energy and wellness.

NUTRITION:NUTRITION: THE PROCESS BY WHICH THE BODY THE PROCESS BY WHICH THE BODY TAKES IN AND USES FOOD.TAKES IN AND USES FOOD.

NUTRIENTS:NUTRIENTS: SUBSTANCES IN FOODS THAT YOUR SUBSTANCES IN FOODS THAT YOUR BODY NEEDS TO GROW, TO REPAIR, AND TO PROVIDE BODY NEEDS TO GROW, TO REPAIR, AND TO PROVIDE ENERGY.ENERGY.

CALORIES:CALORIES: UNITS OF HEAT THAT MEASURE THE UNITS OF HEAT THAT MEASURE THE ENERGY USED BY THE BODY AND ENERGY SUPPLIED ENERGY USED BY THE BODY AND ENERGY SUPPLIED TO THE BODY BY FOODS.TO THE BODY BY FOODS.

Text Book Read Aloud

Please open text book

and follow along:

Page 257

In your own words:In your journal:

• Respond to what you have just read.

• Do you agree with the text book?

• Do you have a personal story about eating breakfast?

• How do you function with out breakfast?

3.3. Environment:Environment:

•Family and Friends

4.4. CulturalCultural andand EthnicEthnic Background:Background:

•Race, Religion, Heritage

5.5. ConvenienceConvenience andand Cost:Cost:

•Where you live, On the go lifestyle, Family income

6.6. Advertising:Advertising:

•Health messages, Influence your looks

1.1. Hunger and Appetite:Hunger and Appetite:

Hunger:Hunger: Natural need to eat and not starve.

Appetite:Appetite: A desire to eat.

2.2. Emotions:Emotions:

•Stress, Anger, Happy, Sad, Boredom, etc,

66 GROUPSGROUPS OFOF NUTRIENTS:NUTRIENTS:

•CarbohydratesCarbohydrates

•ProteinsProteins

•FatsFats

•VitaminsVitamins

•MineralsMinerals

•WaterWater

BRAINSTORM FOR PRIOR KNOWLEDGE

• IN LAB GROUPS – BRAINSTORM AS MANY FOODS AS YOU CAN THAT

ARE HEALTHY FOODS.• WRITE THESE ON YOUR POSTER.

• YOU HAVE 90 SECONDS.

•BodyBody’’s preferred source of s preferred source of energy.energy.

• Body converts all Body converts all carbohydrates to glucose, a carbohydrates to glucose, a simple sugar. simple sugar.

• Glucose is not used right Glucose is not used right away and it is stored as away and it is stored as glycogenglycogen..

• Too many carbohydrates will Too many carbohydrates will cause the body to store the cause the body to store the excess as fat.excess as fat.

Carbohydrates:Carbohydrates: are the are the starches and sugars present starches and sugars present

in food. in food.

They are classified as either They are classified as either simple or complex. simple or complex.

ComplexComplex carbohydratescarbohydrates are are starches. Examples include: starches. Examples include:

•whole grains whole grains

•seedsseeds

•legumeslegumes

- - FiberFiber is an indigestible is an indigestible complex carbohydrate that complex carbohydrate that helps move waste through the helps move waste through the digestive system.digestive system.

Simple carbohydrates:Simple carbohydrates: are sugars. Examples are sugars. Examples include: include:

•glucoseglucose

•fructose fructose

•lactose.lactose.

Carbohydrate

http://www.youtube.com/watch?v=M6ZLDJluj6I

• http://www.youtube.com/watch?v=4USkMqvTyIc

QUICK! GRAB THE BOARDS and the

MarkersLET’S ALL REVIEW…..

HERE WE GO!

1. What is fiber?

2. 2. List two ways in which fiber aids in digestion?

• 3. The average American gets plenty of fiber ?• 4. Name 4 examples of food which are high in

fiber. • 5. Foods from animals, such as milk and cheese

are a rich source of fiber.• 6. What is nondigestible fiber called?• 7. Name two ways to add fiber to a recipe.• 8. The national Cancer Institute recommends

_______________grams of fiber daily in the diet.

Proteins are classified into two Proteins are classified into two groups: groups: completecomplete and and incompleteincomplete..

• Complete proteinsComplete proteins contain contain amounts of all nine essential amounts of all nine essential amino acids.amino acids.

SOURCES INCLUDE:SOURCES INCLUDE:*Fish, meat, poultry, eggs, *Fish, meat, poultry, eggs, milk, cheese, yogurt, and milk, cheese, yogurt, and many soybean products.many soybean products.

• Incomplete proteinsIncomplete proteins lack lack one or more essential amino one or more essential amino acids.acids.

SOURCES SOURCES INCLUDE:INCLUDE:*Beans, peas, nuts, and *Beans, peas, nuts, and whole grains.whole grains.

• Proteins have many Proteins have many functions:functions:

- Help make new cells.- Help make new cells.

-Help make and repair -Help make and repair tissues.tissues.

- Help make enzymes, - Help make enzymes, hormones, and antibodies.hormones, and antibodies.

- Provide energy.- Provide energy.

ProteinsProteins are nutrients that help build and maintain body cells and tissues. are nutrients that help build and maintain body cells and tissues.

The Egg Brochure. Individual Project!

- Create a 3 fold brochure explaining why the egg is the perfect food. 1. Diagram or a drawing of the inside of the egg and label the parts.

Show all the main parts of the egg inside and out. (10 points)2. Include 3 recipes where eggs are the primary ingredient. Each recipe must be a different

cooking method or technique. For example: Eggs Benedict, Mayonnaise, and a Frittata. (15 points: 5 points each recipe)

3. List the nutritional elements of the egg, both the white and the yolk. (20 points)- name the amino acids

- primary vitamins- primary minerals

- calorie content, fat content, etc.4. Essay: 5 reasons why the egg is the perfect and best food choice. (25 points). Include the

functions of the eggs. 5. Global Component: Name 3 countries from around the world and describe how eggs are used in these countries. Explain and provide examples of how differently eggs are eaten in

each country. For example what time of day eggs are eaten; with what other food items; how chickens are raised if different from what we know. You may use photos and recipes to help

show your examples of diversification. (20 points)6. Appearance, creativity, cleanliness and presentation of brochure (10 points)

• FatsFats are a type of lipid, a fatty are a type of lipid, a fatty substance that do not dissolve substance that do not dissolve in water.in water.

• The building blocks of fats are The building blocks of fats are called fatty acids called fatty acids

• Fatty AcidsFatty Acids are classified as are classified as two typestwo types

• Saturated:Saturated: – Animal fats and tropical oilsAnimal fats and tropical oils– High intake is associated High intake is associated

with an increased risk of with an increased risk of heart diseaseheart disease

• Unsaturated:Unsaturated:– Vegetable fatsVegetable fats– Associated with a reduced Associated with a reduced

risk of heart diseaserisk of heart disease

• Fatty acids that the body Fatty acids that the body needs, but is unable to needs, but is unable to make are called essential make are called essential fatty acidsfatty acids

• Transport vitamins A, D, E, Transport vitamins A, D, E, and Kand K

• Sources of linoleic acid- Sources of linoleic acid- essential fatty acid that is essential fatty acid that is needed for growth and needed for growth and healthy skinhealthy skin

• High intake of saturated High intake of saturated fats is linked to increased fats is linked to increased cholesterol production cholesterol production

• Excess cholesterol can lead Excess cholesterol can lead to an increased risk of heart to an increased risk of heart diseasedisease

– Water-soluble vitaminsWater-soluble vitamins dissolve in water and pass dissolve in water and pass easily into the blood during easily into the blood during digestion. The body does digestion. The body does not store these so they not store these so they need to be replenished need to be replenished regularly. Includes vitamins regularly. Includes vitamins C, B1 ,B2, Niacin, B6, Folic C, B1 ,B2, Niacin, B6, Folic acid, and B12.acid, and B12.

– Fat-soluble vitaminsFat-soluble vitamins are are absorbed, stored, and absorbed, stored, and transported in fat. Your transported in fat. Your body stores these vitamins body stores these vitamins in your fatty tissue, liver, in your fatty tissue, liver, and kidneys. Excess buildup and kidneys. Excess buildup can be toxic.These include can be toxic.These include vitamins A, D, E, and K.vitamins A, D, E, and K.

VitaminsVitamins are compounds that help regulate many vital are compounds that help regulate many vital body processes that include:body processes that include:

1.1. Digestion 2. Absorption 3. Metabolism 4. Digestion 2. Absorption 3. Metabolism 4. CirculationCirculation

Vitamins are classified into two groups:Vitamins are classified into two groups:

MineralsMinerals are substances that the body cannot are substances that the body cannot manufacture but are needed for forming manufacture but are needed for forming

healthy bones and teeth and regulating many healthy bones and teeth and regulating many vital body processes.vital body processes.

ImportantImportant mineralsminerals iinclude:nclude:

-Calcium -Phosphorus –Magnesium -Iron-Calcium -Phosphorus –Magnesium -Iron

WaterWater helps to maintain many bodily helps to maintain many bodily functions.functions.

• Lubricates your joints and mucous Lubricates your joints and mucous membranes. membranes.

- Enables you to swallow and digest foods. - Enables you to swallow and digest foods. - Absorb other nutrients, and eliminate Absorb other nutrients, and eliminate

wastes.wastes.- Perspiration helps maintain normal body - Perspiration helps maintain normal body

temperature.temperature.• Water makes up around 65% of the body.Water makes up around 65% of the body.• ItIt’’s important to drink at least 8 cups of s important to drink at least 8 cups of

water a day to maintain health.water a day to maintain health.

Food Tracking Assignment

• MyFood Tracking Guide Directions: Track what you eat for one whole day. Place your foods in the section of the correct food groups.

• Total up foods ate in each food group and tell whether you met the goals for each group!

Product labeling advertise a foodProduct labeling advertise a food’’s nutritious value. s nutritious value. Some common used terms are light, less, free, more, rich, rich in, Some common used terms are light, less, free, more, rich, rich in, lean, or excellent source of. Many food products have open dates on lean, or excellent source of. Many food products have open dates on their label. Examples are expiration date, freshness date, pack date, their label. Examples are expiration date, freshness date, pack date, and sell-by date.and sell-by date.

1. Food Allergy1. Food Allergy - a condition in which the body- a condition in which the body’’s s immune system reacts to substances in some foods.immune system reacts to substances in some foods.

•Allergies to peanuts, tree nuts, eggs, wheat, Allergies to peanuts, tree nuts, eggs, wheat, soy, fish, and shellfish. soy, fish, and shellfish.

•A simple blood test can can indicate whether A simple blood test can can indicate whether a person is allergic to a specific food. a person is allergic to a specific food.

•These reactions may include rash, hives, or These reactions may include rash, hives, or itchiness of the skin; vomiting, diarrhea or itchiness of the skin; vomiting, diarrhea or abdominal pain; or itchy eyes and sneezing.abdominal pain; or itchy eyes and sneezing.

2. Food Intolerance2. Food Intolerance - a negative reaction to a food - a negative reaction to a food or part of a food caused by a metabolic problem.or part of a food caused by a metabolic problem.

•The inability to digest parts of certain foods The inability to digest parts of certain foods or food components.or food components.

•May be associated with certain foods such as May be associated with certain foods such as milk or wheat, or even with some food milk or wheat, or even with some food additives.additives.

•Common symptoms include nausea, Common symptoms include nausea, vomiting, diarrhea, and fever. vomiting, diarrhea, and fever.

3. Foodborne Illness3. Foodborne Illness – A term that means a person has – A term that means a person has food poisoning.food poisoning.

•To prevent foodborne illness you should To prevent foodborne illness you should clean, separate, cook and chill food when clean, separate, cook and chill food when handling it.handling it.

•A foodborne illness can result from eating foods A foodborne illness can result from eating foods contaminated with pathogens or poisonous contaminated with pathogens or poisonous chemicals. chemicals.

•The symptoms from the most common types of food The symptoms from the most common types of food poisoning generally start within 2 to 6 hours of poisoning generally start within 2 to 6 hours of eating the food responsible. That time may be longer eating the food responsible. That time may be longer (even a number of days) or shorter, depending on (even a number of days) or shorter, depending on the toxin or organism responsible for the food the toxin or organism responsible for the food poisoning. The possible symptoms include: poisoning. The possible symptoms include: nausea/vomiting, abdominal cramps, diarrhea, nausea/vomiting, abdominal cramps, diarrhea, weakness, fever and headache.weakness, fever and headache.

•Even though food poisoning is relatively rare in the Even though food poisoning is relatively rare in the United States, it affects between 60 and 80 million United States, it affects between 60 and 80 million people worldwide each year and results in people worldwide each year and results in approximately 6 to 8 million deaths.approximately 6 to 8 million deaths.

Let’s Talk More about the Increadible Edible Egg

In your small groups complete your

Egg Graphic Organizer.

EGGS GRAPHIC ORGANIZER

Vocabulary

• TERMS AND TECHNIQUES

• Define and explain the cooking term and technique given. Explain how it is done.

• In lab, how was this process or technique used? How did you do this?

• What would you do differently?

• What was the main ingredient that was used?

• How would you serve this menu item?

• Name 2 other items you could cook or prepare using this cooking method.

•  

Put answers in your journal:• THE Potato Names:____________________________________• Complete sentences!!• What is a potato?• What are the Characteristics of a potato? • Where do they grow and how do they grow. • What specific nutrients (vitamins and minerals) are in potatoes? (List the top 5).• What can cause toxicity and how does that happen? • What does this toxicity affect and do in the human body?• How do you store potatoes?• List 4 varieties of potatoes.• List 3 uses of potatoes and 3 different methods if cooking potatoes.• Where did the word “POTATO” come from?• What is a TUBER and name 3 other types of TUBERS.• What are potatoes used for other than for food by humans?•  • Where in the world are potatoes used and grown?•  • What are the physiological effects and health benefits of eating potatoes? •  • What are the stages of growth of a potato?

The Ultimate Nutrient “PSA”

With the knowledge you have gained on nutrition.

Use your notes and research.

Create a Public Service Announcement. •WHAT IS A PUBLIC SERVICE ANNOUNCEMENT?

•Public service announcements, or PSA's, are short messages produced on film, videotape, DVD, CD, audiotape, or as a computer file and given to radio and television stations. Generally, PSA's are sent as ready-to-air audio or video tapes, although radio stations (especially community or public stations, such as campus radio or National Public Radio affiliates) sometimes prefer a script that their announcers can read live on the air. They can be done very simply with a single actor reading or performing a message, or they can be elaborate, slickly-produced messages with music, dramatic story-lines, and sound or visual effects.