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Do Now: In your notebooks –

EPICS Food: Monday, 1.4.10 Lipids & Fats in Food. Do Now: In your notebooks – What do you know about lipids & fats? Write down whatever comes to mind. What questions do you have? Homework: Organize and turn in the materials from the Carbohydrate Celebration if you haven’t already

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Do Now: In your notebooks –

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  1. EPICS Food: Monday, 1.4.10Lipids & Fats in Food • Do Now:In your notebooks – What do you know about lipids & fats? Write down whatever comes to mind. What questions do you have? • Homework: • Organize and turn in the materials from the Carbohydrate Celebration if you haven’t already • Read and take notes on your assigned article • Finish the reading & notes from today’s class if you don’t finish • Today’s Objective:Use a graphic organizer (chart) to read and take notes on the functions & sources of lipids in our bodies.

  2. EPICS Food: Tuesday, 1.5.10Lipids & Fats in Food • Do Now:In your notebooks – Based on the reading you’ve done so far, how would you define LIPIDS & FATS? Write a definition… what are they? • Homework: • Reading and questions on Fats & Disease • Today’s Objectives: • Explain the positive and negative effects of fats & lipids on the body. • Distinguish between different types of fats and cholesterol.

  3. Epics food:Lipids & fats Week of January 4, 2010

  4. Fats & cholesterols form cell membranes

  5. Fats are important for nerve function

  6. Fats & Blood Cholesterol can clog arteries… … this can lead to heart disease.

  7. EPICS Food: Thursday, 1.7.10Proteins in Food • Do Now:In your notebooks – What do you know about proteins? Include… • What foods contain lots of protein? • What do proteins do for your body? • Homework: • Weekly Reflection #9 – Fats and Proteins in your diet (Last one before midterms!)

  8. Agenda & Objectives • Today’s Agenda: Period 1: • Briefly finish discussion of fats – saturated & trans • Notes on proteins Period 2: • Evaluating protein packages • Objectives for Today: • Explain the difference between different types of fats • Identify 4 uses of proteins in the body • Explain what proteins are made out of • Identify sources of protein in food • Evaluate the health effects of different “protein packages”

  9. Epics food:PROTEINS January 10, 2009

  10. Protein Functions • In the body, proteins are needed to… • Form body structures such as muscle, skin, bone, hair • Act as enzymes (control chemical reactions in the body) • Transport messages or nutrients through the bloodstream • Non-steroid hormones are message-carrying proteins • Hemoglobin is a red-blood-cell protein that carries oxygen • Build immune system cells for fighting infection

  11. Protein Functions (continued) • In food, proteins can… • Slow the movement of food through the digestive system • Cause sugars to be released slowly and steadily into the bloodstream End result: help control feelings of hunger and spikes/drops in blood sugar. • Provide the building-blocks (amino acids) necessary for building any protein your body needs

  12. Protein Structure • Proteins are long molecules made from 20 different building-blocks called amino acids • There are 8 essential amino acids that your body needs to get from food (can’t make on its own) • Methionine, Tryptophan, Phenylalanine, Leucine, Threonine, Valine, Isoleucine, and Lysine

  13. Protein Sources in Food • Animal products including meat, fish, eggs, milk, cheese = complete proteins – all 8 essential amino acids • Plant products including grains and legumes = incomplete proteins – not all 8 e. a. a.’s • Eat grains & legumes together to get complete proteins Wheat Corn Rice Bread Tortilla Crackers Cereal Beans Nuts Peanut butter Soy Tofu Lentils

  14. Plant-Based Protein Sources Grains (Corn, Wheat, Rice, Bread, Tortilla, etc.) Methionine Tryptophan Phenylalanine Leucine Threonine Valine Eaten in combination, grains & legumes provide all 8 essential amino acids Isoleucine Lysine Legumes (Beans, Nuts, Soy) Note: Fruits and vegetables provide very little protein [though they provide many other important vitamins and micronutrients]

  15. EPICS Food: Monday, 1.11.10Fruits & Veggies! • Do Now: • Hand Weekly Reflection #9 to the middle of the row • Take outthe “Protein Investigation” sheet from last Thursday • Look over your data, and then answer the Analysis Question on the back of the sheet • Homework: Finish the Fruits & Veggies questions if not finished in class.

  16. EPICS Food: Tuesday, 1.12.10Quiz Review: What’s in Food? • Do Now: • Hand in Weekly Reflection #9 if you haven’t already. • Get out notes, etc. • Homework: Study for Thursday’s QUIZ. Fruits & Veggies sheet, and Proteins sheet, will be collected on Thursday. • Today’s Objective & Agenda: • Review the material for Thursday’s quiz. • Organize your notes & handouts. • Suggestion: Create a notebook page for Quiz review, and write/re-write notes based on the study guide questions.

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