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8 TH GRADE: NUTRITION UNIT

8 TH GRADE: NUTRITION UNIT . SOL: 8.4B SOL: 8.4C. BELL RINGER: JOURNAL . PICK UP A JOUNAL PAPER FROM THE CHAIR SIT IN YOUR SQUAD AND ANSWER THE QUESTION. DO NOT DO THE BACK OF THE PAPER . BATHROOM AND WATER BREAK . CHOOSE MY PLATE. EXAMPLE OF A PLATE. Breaking down each group.

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8 TH GRADE: NUTRITION UNIT

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  1. 8TH GRADE: NUTRITION UNIT SOL: 8.4B SOL: 8.4C

  2. BELL RINGER: JOURNAL • PICK UP A JOUNAL PAPER FROM THE CHAIR • SIT IN YOUR SQUAD AND ANSWER THE QUESTION. • DO NOT DO THE BACK OF THE PAPER

  3. BATHROOM AND WATER BREAK

  4. CHOOSE MY PLATE

  5. EXAMPLE OF A PLATE

  6. Breaking down each group

  7. Physical Activityhttp://www.youtube.com/watch?v=G0O87gWv-Xk&safety_mode=true&persist_safety_mode=1&safe=active • REMEMBER YOU STILL NEED TO DO SOME TYPE OF EXERCISE

  8. Nutrients • The body’s essential nutrients are composed of chemical elements found in food and used by the body to perform many different functions.

  9. Six Essential Nutrients • Water • Vitamins • Minerals • Carbohydrates • Fats • Protein

  10. More on each Nutrient • WATER • Water is found in all body tissues • Water essential for the digestion (breakdown) of food, makes up most of the blood plasma, helps body tissues absorb nutrients, and helps move waste material through the body. • The average person needs 6 to 8 glasses of water each day

  11. Continued • Vitamins • Vitamins are organic (living) compounds that are essential to life • Vitamins are important for metabolism, tissue building, and regulating body processes • Vitamins allow the body to use the energy provided by carbohydrates, fats and proteins

  12. Continued • Minerals • Minerals are inorganic (non living) elements found in all body cells • Minerals regulate body fluids, assist in various body functions, contribute to growth, and aid in building tissues • Examples of some are: Iron, Calcium, Zinc, Fluoride, Copper, Fiber

  13. Continued • Carbohydrats • Major source of human energy • Easily Digested • Main dietary sources: bread, pasta, crackers, cereals, potatoes, corn, peas, fruits, sugar, and syrups • make up 40% - 50% of the daily diet.

  14. Continued • Fats • Provide the most concentrated form of energy but are a more expensive source of energy than carbohydrates • Maintain body temperature by providing insulation; cushion organs and bones; provide flavor to meals  • Two classifications of fats: • Saturated: fats that are solid at room temperature (shortening) •   Unsaturated: fats that are liquid or soft at room temperature (oils)

  15. Continued • Protein • Essential for building and repairing tissue, regulating body functions, and providing energy and heat • Proteins are made up of 22 building blocks called amino acids: • Complete proteins: contain 9 of the amino acids that are essential to life. Found in meats, fish, milk, cheeses, eggs • Incomplete proteins: contain any of the remaining thirteen amino acids. Found in vegetable foods such as cereals, soybeans, dry beans, peas, and peanuts.

  16. Remember to Exercisehttp://www.youtube.com/watch?v=wTfA9rh_dYI&safety_mode=true&persist_safety_mode=1&safe=active

  17. Reading Labels How to determine which snack is best for you

  18. Food Label Example

  19. The Nutrition Facts Label • Contains product specific information • Based on a 2,000 calorie diet • Helps you to compare one snack to the next

  20. Where to Start • First determine serving size and number of servings per package

  21. Calories and Calories from Fat • Tells how much energy is in food • Remember that the number of servings you eat determines the number of calories you actually eat!

  22. Guide • General Guide to Calories • 40 Calories is low • 100 Calories is moderate • 400 Calories or more is high • Too many calories per day results in gaining weight

  23. Nutrients • Limit specific nutrient intake • Saturated fat, cholesterol and sodium • To much of these can put you at risk for certain chronic diseases like heart disease, high blood pressure, cancer

  24. Nutrients • Eating enough of fiber, vitamins, calcium and Iron can reduce the risk of some diseases and conditions. • Calcium helps to reduce the risk of Osteoporosis, Fiber helps healthy bowel function, Diets high in fruit and veggies help to reduce risk of heart disease.

  25. Understanding the footnote • Helps you to make your snack decision

  26. Comparing Labels

  27. Comparing Labels

  28. Safari Montage Video • Video Name • Health and Nutrition • 26 minutes long

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