Should crops go on the top or bottom of the hill? Which direction should the rows of crops go? Should the house go above/ below/ on side the barn? How close to the river should the barn be? Where should a well go? • What is the best placement for each of these on farmland located on a hillside with a river at the bottom? • Draw a 2 minute sketch: • house • barn • well • corn crop • soybean crop
Let’s stop for 5 minutes as you draw a sketch on the back of your notesheet
soybeans to stop run-off from corn contouring from side-to-side strips of crops House on hill in trees well away from run-off Corn on top of hill to block wind barn above river, but not above well
highlights of unit so far: • scientific method • classification of soils • environmental food production • pH scale What’s up with this spastic banana?
Remember that alkaline means BASIC • As the pH value increases by 1, the substance is 10 times less acidic or 10 times more basic • How much more basic is 12 than 10? 10 (thumb up) 20 (thumb sideways) 100 (thumb down) 40 (fist)
Reminders: • Check the moodle for any missed notes and view the schedule for lab questions. • Due in SG:
Wanted: Spastic Banana Description: 4’ tall, yellow Attention, Students in room 312 There has been an escape!
http://www.beyonddiet.com/l/bd-bv?utm_source=google&utm_medium=cpc&utm_campaign=ads_broads-us-banners&food=blueberry&utm_content=bdedge-bv_vs_bd-bv^bd-bv&gclid=CNmW74nI37gCFck7Mgodg3MABwhttp://www.beyonddiet.com/l/bd-bv?utm_source=google&utm_medium=cpc&utm_campaign=ads_broads-us-banners&food=blueberry&utm_content=bdedge-bv_vs_bd-bv^bd-bv&gclid=CNmW74nI37gCFck7Mgodg3MABw 5 foods not to eat Food and Nutrition October ?? 2013
Now there are 2… What’s going on?
Outline • Food pyramid - plate • Essential nutrients and minerals • Food labels You Are What You Eat.
This was the US food pyramid until June 2011 vegetables fruits grains milk meat & beans fats
As of June 2011…you will have to report to this site for personal recommended facts in SG this weekWhen you get there choose:BMI calculator Why does this banana get all the promo time? I don’t know, but I am a stage worthy peach… It’s not fair! http://myplate.gov/weight-management-calories.html
Take out your print-off from the 6’s. • You will use this info for lab 1 next week How does the BMI from My Plate compare to the BMI you found in the phet simulation from lab for a 25 year old? Check your data.
2000 calorie diet with moderate exercise: Whole Grains It says “moderate”… that dude is spastic! *8 fl. ounces = 1 cup
What does this mean? • 50 tsp in 1 cup = • 5g per tsp = • 250g per cup • Your lab makes you calculate the calories based on grams per major energy source – since each of these food groups contains multiple caloric breakdowns of the energy sources. ½ to ¾ of a cup • grains= • vegetables= • fruits= • dairy= • meat + beans= 2 ½ c ¾ c
Do you have to be so spastic? He is beyond spastic! Get out of my space.. Just ‘cuz’ you’re yellow, doesn’t mean we are related!
*Table shows the number of calories needed per day. *There seems to be a theme with this banana!! SEDENTARY = < 30 min/day MOD. ACTIVE = 30 – 60min/day ACTIVE = 60+ min /day
One ‘regular’ chocolate chip cookie averages 100 calories. You would need to eat 35 of these to gain a pound… *1 pound = 3500 calories One extra 500 calorie Big Mac or giant sandwich for a week = One pound
If there are 5g in one teaspoon and 50 teaspoons in a cup, how many grams are in one cup? 1 tsp = about 5 gram Is your spoon too big? 250g = 1 cup
FOR THE NEXT SEVERAL SLIDES: -headings are in BURGUNDY -definitions will be in RED and -examples will be in GREY -RDA % and amount for a 2000 cal diet are in BLUE and calories per gram are in GREEN NOTES:
6 Essential Nutrients:molecules required as intake -not made by your body • Carbohydrates = 4 Calories per gram • Fats = 9 Calories per gram • Proteins = 4 Calories per gram • Water • Vitamins • Minerals
1. Carbohydrates • “Ready Energy” • Body’s main source of energy • Sugars and starches (BREAD, POTAOES, FRUITS–N–VEGGIES) -dark orange Iodine Test for starch when it turns black -Benedict’s Blue solution for sugar when it turns green, yellow or orange.
…IT’S TIME FOR TIMER Nutritious Dishes - banana • 60% of energy intake = 1200cal • 4 calories/gram
2. Fats • “Stored energy” • Insulates body from cold • Cushions organs and bones • Transports some vitamins (A, D, E, K)
< 25% of calorie intake, 30% max. = 600cal • 9 calories/gram (highest)
Types of Fat • Saturated • Animal fat (BUTTER) • Solids at room temperature • Not that good for you (always debated) • Unsaturated OIL
Types of Fat • Saturated • Unsaturated • Plant fats (SEEDS, NUTS, PLANT OILS) • Liquids at room temperature • Not too bad in moderate amounts OIL
Here is an interesting fact: • Food labels in U.S. list total amount fat=5 g in the ex. • What about trans fats? • the discrepancy • 2g =trans fat. • What % is this?
Here is another interesting fact: • Notice that the total carbohydrates. The fiber and sugars don’t add up. • The missing amount is starch. • the discrepancy • 17g =starch. • Is this good or bad?
3. Proteins • Materials for building & repairing muscle tissues = made of subunits called amino acids which cannot be made in our bodies and must be found in our diet • Can be used for energy if no carbs or fat … IT’S TIME FOR TIMER ON CHEESE!!
10% of calorie intake = 200cal • 4 calories/gram
Protein - illness • Too much protein in the diet puts a strain on the kidneys • Not enough protein in the diet leads to Kwashiokor’s disease
4. Water • Carries nutrients to cells • Helps eliminate waste • Regulates body temperature • 50-55% of total body weight • No calories per gram
Water-illness • ¾ of all Americans are chronically dehydrated • Thirst mechanism can be so weak that it can be mistaken for hunger
Review: • What is the recommended % calorie input of carbohydrates? • 60% • What is the recommended % for protein? • 10-15% • What is left for fats? • 25-30% maximum
Here are facts on M… How about a shake vs. a flurry? How about a small vs. large fry? How many calories in a flurry are fat if there are 9 calories per gram in fat? What % of the total is this?
Here are facts on M… 2. How many calories in a Big Mac are fatif there are 9 calories per gram? What % of the total is this?
Here are facts on M… How many calories in a Large Fry are fat if there are 9 calories per gram? What % of the total is this?
Here are facts on M… Should you have 37% of your calories from fat? 4. Add up all the fat calories from this meal. WOW! 210 + 290 + 230 = 730 calories of fat = 37% of 2000 total per day
5. Vitamins • Organic (carbon containing) molecules (chemicals)acting as catalysts to help body reactions occur with less energy in less time.
Vitamins • 13 essential vitamins • Lack of vitamins → deficiency diseases • A,D, E, K =fat soluble • too much toxic • Vitamin C & B complex =water soluble • no max
Vitamin C • Vital to the production of collagen. • Collagen is the most abundant of the fibers contained in connective tissue.
Vitamin C deficiency → scurvy • Eat fruits: oranges, lemons, limes, grapefruit Scurvy is a disease resulting from a deficiency of vitamin C. Timer has a fun Vitamin C snack
Vitamin A • Essential for good health —notably for eyes and skin, immune function, reproduction, and bone growth
Vitamin A deficiency → night blindness • Eat carrots, red peppers, pumpkin Vitamin A deficiency (VAD) is the leading cause of preventable blindness in children and increases the risk of disease and death from severe infections.
Vitamin K • used in the body to control blood clotting and is essential for synthesizing the liver protein that controls the clotting.
Vitamin K deficiency → poor blood clotting • Eat broccoli, spinach, milk Vitamin K deficiency causes bleeding disorders, fractures, osteoporosis and many other health conditions.
Vitamin D • Aids in the absorption of calcium, helping to form and maintain strong bones.
Lack of vitamins → deficiency diseases Vitamin D deficiency → rickets • Drink milk and sit in the sun Rickets is a disorder caused by a lack of vitamin D, calcium, or phosphate. It leads to softening and weakening of the bones.