Chap 23 – Nutrition (Part II)

1. Finish reading Chap 23 – Nutrition through page 840. Review all class notes & activities. Chap 23 – Nutrition (Part II) Learning Objectives, Part II Explain the significance of the major minerals. Explain the vitamin deficiency disease scurvy, rickets, and beriberi. Explain how to read a food label. Qualify foods as “healthy” or not.

2. Review • Last class, we left off discussing vitamins. • Please take out your completed “Vitamin Practice Sheet” now so that we can ‘grade’ it

3. Vitamins • Organic compounds needed for ____ and good health • They are crucial in helping the body use ________ and often function as coenzymes • Only vitamins ___, ____ and ___ are synthesized in the body; all others must be ingested • ____________ vitamins (B-complex and C) are absorbed in the gastrointestinal tract _____________ vitamins (A, D, E, and K) bind to ingested lipids and are absorbed with their digestion products Vitamins A, C, and E all act as ______________

4. Vitamin Deficiencies • Lack of C can cause _______ Also degeneration of muscle & cartilage, weight loss • Lack of D can cause _______ Rash & bruising Bleeding gums Faulty mineralization of bones & teeth Bone deformities

5. Vitamin Deficiencies continued • Lack of B1 can cause __________ Affects many systems of the body, including the muscles, heart, nerves, and digestive system. Causes extreme pain throughout the body, irregular heart beat, nerve damage, and can lead to paralysis if untreated. Paralysis of limbs

6. Minerals • ______ minerals are required in moderate amounts: • Calcium, phosphorus, potassium, sulfur, sodium, chloride, and magnesium • _______ are required in trace amounts • Minerals work with _______ to ensure proper body functioning • Calcium, phosphorus, and magnesium salts harden _____. • ___ and ____ help maintain normal osmolarity, water balance, and are essential in nerve and muscle function

7. Getting To Know Your Minerals • Instructions: Match the letter of the correct answer with the mineral’s characteristics. You may refer to Table 23.3 pgs 836 – 839 as a reference. *see class handout

8. Putting It All Together We’ve talked about carbs, lipids, proteins, vitamins, and minerals. Now we’re going to “put it all together” and apply what we’ve learned to actual food products. Healthy Shopping: http://video.google.com/videoplay?docid=-7369217523432625033&q=reading+food+labels&total=47&start=0&num=10&so=0&type=search&plindex=6

9. Navigating Food Labels Break into groups of 3-4 people. Complete the “Food Detectives” activity. Estimated Time: 10-15 minutes