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10/8/12

W arm-up :. 10/8/12. TOC: Nutrition Foldable Warm-up: You have a 15 year old client that wants to start training. Calculate your clients Target Heart Rate. Between 133-174 bpm. Foldable Set-Up. Collect four sheets of paper, and place the ½” apart.

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10/8/12

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  1. Warm-up: 10/8/12 TOC: Nutrition Foldable Warm-up: You have a 15 year old client that wants to start training. Calculate your clients Target Heart Rate. Between 133-174 bpm

  2. Foldable Set-Up • Collect four sheets of paper, and place the ½” apart. • Roll up the bottom edges, stopping them ½‘” from the top edges. This makes all tabs the same size. • Crease the paper to hold the tabs in place and staple along the fold. • Label the tabs as shown: • Six Major Nutrients • Carbohydrates • Proteins • Fats • Vitamins • Minerals • Water • Vocabulary

  3. RECORD INFORMATION AS WE GO:

  4. Nutrients • Substances in foods that your body needs in order to grow, have energy, and stay healthy

  5. 6 Types of Nutrients  Carbohydrates  Proteins  Fats  Vitamins  Minerals  Water

  6. Carbohydrates  Starches and sugars that provide energy  Starches: rice, bread, pasta, potatoes, beans, and corn  Sugars: milk, fruit, honey  All other sugars are not needed for your body!

  7. Proteins  Used to repair body cells and tissues  Complete proteins: amino acids that are found in animal sources, such as meat, dairy products, and eggs  Incomplete proteins: amino acids that are found in plant foods, such as beans, nuts, and grains

  8. Fats  Nutrients that supply energy, keep the skin healthy, and promote normal growth  Transport certain vitamins through the body and help build cell membranes

  9. More fats…  Saturated fats—solid at room temperature  butter, fats in meat, poultry, and dairy products  NOT GOOD FOR YOU!  Unsaturated fats—liquid at room temperature,  plant sources, vegetable oils, nuts, olives, and avocados  GOOD FOR YOU!

  10. Vitamins  Substances that help regulate the body’s functions  Your body needs vitamins to produce energy, fight infections, and to help with other tasks Water soluble: dissolve in water and have to be replaced everyday  Fat soluble: dissolve in fat

  11. Minerals  Nutrients that strengthen bones and teeth  Help keep blood healthy  Keep the heart and other organs working properly

  12. More minerals…  Calcium, Magnesium, Phosphorus—helps and renews your bones  Iron—needed for making red blood cells  Sodium—salt your body makes  You don’t need to add it to your food 

  13. Water  Helps with digestion, carries nutrients throughout the body, removes wastes from the body, and regulates body temperature  Drink 8-10 glasses of water each day, or 3 water bottles from the machine at school!

  14. Fiber  The part of grains, fruits, and vegetables that the body cannot break down.  It moves wastes out of your system, and may also prevent some diseases.  Found in fruits, veggies, whole grain cereals, and brown rice.

  15. Cholesterol  A waxy substance used by the body to build cells and make other substances.  Fat count should not exceed 30% of daily calories

  16. Link: • How well do you eat? Explain. Later: • Use 3 words we talked about today in a sentence.

  17. Warm-up: 10/9/12 TOC: Finish Foldable and ABC’s of Health. • Warm-up: List the foods you ate yesterday.  Do you think that you made healthful choices?  If not, what would have been some more healthful choices?

  18. Exercise: ABC’s of Good Health  Aim for fitness  60 minutes of exercise each day  Build a healthy base  eat a variety of healthy foods  Choose sensibly  good nutrition means: avoiding fats, sugar, salt, and cholesterol

  19. Warm-up: 10/10/12 TOC: Reading Labels. • Warm-up: When you go to the store how do you decide if something is health or not? What do you use to judge the health of the food?

  20. Exercise: • Nutrition Facts Panel: • Tells you how large one serving is and the number of calories and amounts of nutrients in a serving.

  21. Calorie  Unit of energy that is burned with physical activity  When we talk about calories in foods…we’re talking about the energy producing potential of that food  Calories turn into fat if you don’t use them.

  22. How many calories does one serving contain. How many calories come from fat? The amount listed for calories, nutrients, and food substances. What is the total amount of fat in the product? The suggested amount of nutrients and food substance and average person should aim for. The Daily Value of selected vitamins and mineral in one food serving.

  23.  Compare and contrast the food labels. Link: Hot Pockets

  24. Later: • Why do you think it is important for the government to make the food industry put food labels on their products?

  25. Warm-up: 10/12/12 TOC: Vocabulary Quiz Day • Warm-up: Review Bingo (Vocab over physical fitness and nutrition)

  26. Exercise: • Quiz Time: You have 15 minutes to complete. Link &Later: • Grade Quiz in Class

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