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Overview

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Title: Overview


1
Overview
  • Day 1 Oregon Trail Lifestyle (Life Expect),
    Factors Influencing Food (Hunger v. Appetite)
  • Day 2 Dietary Habits Quiz/Reading Article
  • Day 3-5 Movie (Super Size Me)
  • Day 6 FF Frenzy
  • Day 7 Graded Discussion/Go over FF Frenzy , read
    piece on corporate responsibility
  • Day 8-9 Guidelines/Pyramid(s)/Portions
  • Day 10 Nutrients (Emphasis Carbs)
  • Day 11 Food Labels/Mini-Questions
  • Day 12 Snack Attack
  • Day 13 Quiz

2
Announcements
  • Last Chance-3rd Quarter Grade Check
  • Midterm Make-Up?
  • Nutrition Unit
  • Number new Packet

3
Nutrition and Your Body
  • Health Education

4
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5
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6
Life Expectancy
  • It would be the first time in the modern era we
    would actually see one generation experiencing a
    shorter life span than the previous generation."
  • The drop will occur when the current generation
    of obese and overweight adults reaches old age,
    and will worsen when obese and overweight
    children hit middle age.

7
An American Issue
8
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9
Content Goal TSWBAT educate and advocate
better nutrition and increased physical activity
through demonstrating an understanding of key
concepts related to proper nutrition and
maintenance of healthy body weight.Content
Objectives TSWBAT
describe factors that influence eating behaviors and food choices. define each of the six main classes of nutrients, their functions in the body, and the sources for obtaining them. explain the health risks related to overweight, obesity, underweight, and certain disordered eating habits. summarize basic nutritional principles including the "food guide pyramid" and the 7 dietary guidelines. break down food labels and compare and contrast between multiple labels. evaluate the effectiveness and safety of fad diets point out misleading health claims and beneficial possibilities of health foods and supplements. discuss special problems related to the American lifestyle and nutrition. identify the impact of food on overall health.
10
Factors Influencing Food Choices
Hunger Appetite Emotions Family Culture Time/ Media
Breakfast
Lunch
Dinner
Snacks
11
Factors Influencing Food Choices
12
Why do we really eat today?
  • Hunger vs. Appetite
  • Hunger a natural drive to prevent starvation.
  • Appetite a desire for food
  • Want vs. Need
  • Emotional Eating

13
Hunger/App. Cont.
  • Read Hunger, App. Satiety p.5-6
  • Read Comfort Foods Articles p.7-8
  • 1. Review Difference between Hunger vs.
    Appetite? Provide a quick example. (5)
  • 2. What is Satiety?What foods promote
    satiety?(5)
  • 3. What are macronutrients? Examples?(6)
  • 4. Why do we crave food high in fat and sugar?
    Relationship to chronic stress? (7)
  • 5. Is emotional eating bad? (7-8)
  • 6. Regarding the 3 ways to cope (8) Do you think
    these are good?
  • HUNGRYOnce Youre Done Read Page 27.

14
Snack Attack Page 27
  • IntroductionDUE DATE
  • QUIZ question Teens
  • receive how much of their
  • daily calories from snacks?

15
Combating Emotional Eating
  • Learn to recognize true hunger.
  • Know your triggers.
  • Look elsewhere for comfort.
  • Don't keep unhealthy foods around.
  • Snack healthy.
  • Eat a balanced diet.
  • Exercise regularly and get adequate rest.

16
Dietary Habits Quiz
  • Total your score and on bottom of page 4 write
    down 3 improvements you can make related to your
    nutrition.

17
Bacon is good for me
  • http//www.youtube.com/watch?v2T_obaO46Bo

18
SuperSize Me.Preview
  • Read Kraft.sugary snacks page 12-13
  • On Back of page 13 or on separate sheet of paper
    provide ½ page reaction
  • Should Kraft, McDonalds, etc. feel any corporate
    responsibility toward the health of American
    citizens.
  • When done turn in page 13 with reaction. (in
    class credit)
  • Look over

19
SUPER-SIZE MEWrap-Up
  • Super-Size Me assignment
  • Graded Discussion
  • Fast Food Analysis Webquest
  • Tomorrow in the Lab
  • Go over
  • Pay Attention

20
SuperSize MeGraded Discussion (Out of 5)
  • 1 person at a time (Facilitator/Popcorn)
  • 1 Point
  • Everyone speaks once (1 Freebie) Dont TalkNo
    Points
  • 1 Point
  • (At least) 5 subtopics related to nutrition
  • 1 Point
  • Time (At least 20 minutes) No lapse in speaking
    (gt15 seconds)
  • 1 Point
  • No Side chatter (nada)
  • 1 Point

21
Graded Discussion
  • Sub Topics
  • Comments

22
Graded Discussion
  • Sub Topics
  • Comments

23
McDonald's to Offer Nutrition Labels
  • ? Corporate Responsibility ?

24
Happy Friday
  • FFF Overview
  • Snack Attack
  • Tuesday
  • Today
  • Recommendations For a Healthy Diet

25
Does the typical American utilize/understand
the Dietary Guidelines?
26
Starting Simple Recommendations
  • Where should your calories come from?

27
CaloriesGenerally Speaking
  • 1,600 calories is about right for many sedentary
    women and some older adults.
  • 2,200 calories is about right for most children,
    teenage girls, active women, and many sedentary
    men. Women who are pregnant or breastfeeding may
    need somewhat more.
  • 2,800 calories is about right for teenage boys,
    many active men, and some very active women.

28
Extra Credit Opportunity
  • Find 3 different methods or formulas to calculate
    your caloric needs
  • Show what your personal daily caloric intake
    should be according to each method
  • Short reaction

29
Practical vs. Technical
  • Should you know
  • Fat grams
  • Sodium
  • Protein
  • Calories
  • Etc.
  • Per day?

30
The Basics.

31
Pyramid Mania3 Good and 3 Bad Things Regarding
Each Pyramid Keep it Simple
Old
Harvard
New
32
10 Tips for Healthy Eating
  • Eat a variety of nutrient-rich foods
  • Enjoy plenty of whole grains, fruits and
    vegetables
  • Maintain a healthy weight
  • Eat moderate portions
  • Eat smaller regular meals vs. one or two large
    meals (including breakfast!).
  • Reduce, don't eliminate certain foods
  • Know your diet pitfalls.
  • Make changes gradually.
  • Remember, foods are not good or bad.

33
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34
  • Understanding proper portion sizes is an
    important part of maintaining healthy nutrition.
    But many of us really dont know how big our
    portions should be.

35
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36
Out with the Old, In with the New.
37
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38
Snack Attack Page 27
  • IntroductionDUE DATE
  • QUIZ question Teens
  • receive how much of their
  • daily calories from snacks?

39
The Key to Nutrition
  • Nutrient Density
  • High Nutrients per Caloric Content
  • VERSUS Empty Calories
  • The Key to proper nutrition is
  • Variety
  • Balance
  • Moderation

40
There are no good foods or bad foods
  • Foods are not good nor bad
  • Moderation and variety are Before key
    to enjoying all foods
  • Anytime foods
  • Sometimes foods
  • Seldom foods
  • Too many seldom foods and few Now anytime
    foods a bad diet
  • http//www.youtube.com/watch?vIB9LMGFVHpo

41
Ignorance is BlissHealth Knowledge vs. Health
Behavior Cont.
  • Why is learning about what you are putting in
    your body beneficial..
  • Equally as important-
  • what you are doing to your body (i.e. Fad
    Diets)

42
Essential Nutrients
  • Needed by the body must be present in the diet
  • Nonessential- your body can manufacture from
    other nutrients in the diet
  • Requirements depend on age, sex, growth status,
    body size, genetics
  • Requirements influenced by conditions like
    pregnancy, breastfeeding, illnesses, drug use,
    and others

43
Sources of Energy in the Diet
44
Tons of These Two Lessons
  • Carbohydrates-
  • simple vs. complex
  • slow vs. fast burning, Glycemic Index
  • Basic Glycemic Index Understanding
  • Type 1 vs. Type II Diabetes
  • Proteins-amino acids, complete vs. incomplete
  • Fats-Saturated vs. Unsaturated, from Saturated?
  • Vitamins-Fat vs. water soluble, basic function
  • Minerals-basic function, Name 2
  • Fiber-function
  • Water-function, how do you know if enough?

45
THE BASICS. .
  • Nutrients Define
  • Substances in food that
  • Build and repair cells.
  • Regulate body processes.
  • Provide energy.
  • Nutrients that have Calories
  • Proteins 1 Gram 4 calories
  • Carbohydrates 1 Gram 4 calories
  • Fats 1 Gram 9 calories

46
The six Classifications of Nutrients
  • Vitamins
  • Minerals
  • Water
  • Protein
  • Carbohydrates
  • Fats

Starches
Cellulose
47
Carbohydrates-4 cal/g
  • Are the bodys main source of energy (FUNCTION).
  • Supply fiber, and aid in digestion of fat.
  • Are broken down into sugars, starches and fiber.

48
Complex CarbohydratesSlow-Burning
  • Are starches.
  • Provide vitamins, minerals and fiber as well as
    carbohydrates.
  • Include dry beans, starchy vegetables like
    potatoes, corn, and peas rice, pasta, oatmeal
    bread and cereal.

49
Quick Points
  • Homework Dietary Habits
  • Computer Lab Monday?
  • Food Label Tomorrow
  • Snack Attack Questions

50
Refined Carbs (Fast Burning)
  • The calorie content of refined white flour
    actually increases about 10 because of
    everything else that has been taken out.
  • An average of 66 of the B vitamins have been
    removed.
  • An average of 70 of all minerals have been
    removed.
  • 79 of the fiber has been removed.
  • An average of 19 of the protein has been
    removed.

51
Computer Lab Reminder
  • Monday

52
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53
HOMEWORK FOR WED
  • BRING FOOD LABEL
  • ANY FOOD
  • Were not eating.

54
Discover your own Snack Food Personality Profile
  • Pick Your Favorite Snack
  • 1 4
  • 2 5
  • 3 6

55
  • (1) Potato chips "Potato chip lovers are
    successful, high achievers who enjoy the rewards
    and trimmings of their successboth in business
    and in family life."
  • (2) Tortilla chips "Perfectionists in regards to
    their own actions and to the community at large,
    people who crave tortilla chips are humanitarians
    who are often distressed by the inequities and
    injustices of society."
  • (3) Snack crackers "Contemplative and
    thoughtful, people who prefer snack crackers base
    their decisions on logic rather than emotions."
  • (4) Pretzels "Lively and energetic, pretzel fans
    seek novelty and thrive in the world of abstract
    concepts. They often lose interest in mundane,
    day-to-day routines."
  • (5) Cheese curls "Formal, conscientious and
    always proper, the cheese curl lover can be
    described with one wordintegrity. They will
    always maintain moral high ground with their
    family, work and romantic partners."
  • (6) Meat snacks "Gregarious and social, those
    who reach for a savory bag of pork rinds or crave
    beef jerky and other meat snacks are often the
    life of the party. They are loyal and true
    friends who can always be trusted.
  • Did you notice that with this test everyone is a
    winner? Thats because the research for this
    personality test was "conducted on behalf of the
    Snack Food Association and the National Potato
    Promotion Board."

56
What is the glycemic index?
Glycemic Index (GI)
A scale that ranks carbohydrates by how much they
raise blood glucose levels compared to a
reference food.
  • Low 0 55
  • Moderate 56 69
  • High 70 or more

57
Glycemic Index (GI) Sample Graphs
Adapted from Good Carbs Bad Carbs Reprinted
courtesy of Marlowe Company.
58
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59
Read the Nutrition Facts Label For Total Sugars
Plain Yogurt
Fruit Yogurt
60
Look at the Ingredient List for Added Sugars
Plain Yogurt INGREDIENTS
CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY
PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN.
Fruit Yogurt INGREDIENTS CULTURED GRADE
A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN
SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND
PECTIN. CONTAINS ACTIVE YOGURT AND L.
ACIDOPHILUS CULTURES
61
Simple Sugars and an Epidemic
  • Obesity
  • Malnutrition
  • TYPE 2 Diabetes

62
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63
Major Types of Diabetes (DEMO)
  • Type 1 diabetesResults from the body's failure
    to produce insulin, the hormone that "unlocks"
    the cells of the body, allowing glucose to enter
    and fuel them. It is estimated that 5-10 of
    Americans who are diagnosed with diabetes have
    type 1 diabetes.
  • Type 2 diabetesResults from insulin resistance
    (a condition in which the body fails to properly
    use insulin), combined with relative insulin
    deficiency. Most Americans who are diagnosed with
    diabetes have type 2 diabetes.
  • Gestational diabetes Gestational diabetes
    affects about 4 of all pregnant women - about
    135,000 cases in the United States each year.
  • Pre-diabetes Pre-diabetes is a condition that
    occurs when a person's blood glucose levels are
    higher than normal but not high enough for a
    diagnosis of type 2 diabetes. There are 54
    million Americans who have pre-diabetes, in
    addition to the 20.8 million with diabetes.

64
Sugar.Sugarand More Sugar
  • Article
  • Page 22-24
  • Questions on End
  • (Couple on Quiz)
  • Put on either separate sheet or underneath the
    questions..

Ave 20 males 34
65
Carbs Review Simple or Complex?
  • Fast-Burning
  • Tend to be Nutrient Dense
  • Promotes Type II diabetes
  • Tend to be Empty Calories
  • Slow-Burning
  • Candy Bar or Soda
  • Natural
  • Refined

66
Protein-4 cal/g
  • 2 major functions (working proteins structural)
  • Working-enzymes, antibodies, hormones, O carriers
  • Structural-tendons, ligaments, core of bone/teeth
  • Supplies energy when there is not enough fat or
    carbohydrate for the body to use.

67
Protein
  • Composed of amino acids (building blocks).
  • There are 22 amino acids
  • 9 of which the body cannot manufacture
    (ESSENTIAL),
  • and 13 which the body can produce
    (NON-ESSENTIAL).

68
Protein
  • Complete proteins contain all 9 essential amino
    acids. They are foods which come from animals.
  • This includes steak,pork,chicken, turkey, fish,
    eggs and dairy products.

69
Protein
  • Incomplete proteins lack one or more of the
    essential amino acids.
  • This includes pinto beans, kidney beans,split
    peas, lentils, rice, corn tortillas, peanut
    butter, and nuts.

70
Protein Recommendations
  • The RDA for protein is 0.8 grams per kilogram of
    body weight per day (.364 gr/lb/bw/d).1
  • That's about 9 grams of protein for every 20
    pounds
  • RDA levels may be inadequate and may impede
    recovery or limit muscle growth for athletes?
  • Endurance athletes 1.2 to 1.4 grams per kg b/w.
  • Strength and power athletes 1.4 to 1.8 grams per
    kilogram of body weight per day.

71
Fats, Cooking Oils and Fatty Acids
  • Fat should account for 30 or less of the
    calories consumed daily
  • Saturated fats accounting for no more than 10 of
    the total fat intake.
  • Function
  • Maintain body temperature
  • Protect body tissues and organs
  • Plays an essential role in carrying the four
    fat-soluble vitamins A, D, E, and K.
  • Excess calories from protein and carbohydrates
    are converted to and stored as fat. Even if you
    are eating mostly "fat free" foods, excess
    consumption will result in additional body fat.

72
Fats-9 cal/g
73
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74
Animal vs. Plant Foods and Heart Disease in
Pictures--
  • .Saturated
  • Unsaturated

75
Trans Fat
  • Trans fat is a type of processed fat that does
    not occur in nature
  • Also called hydrogenated or partially
    hydrogenated fat/oil
  • Used in baked goods like doughnuts, breads,
    crackers, potato chips, cookies and many other
    processed food products like margarine and salad
    dressings.
  • Research suggests a correlation between diets
    high in trans fats and diseases like
    atherosclerosis and coronary heart disease

76
Fat the Body
  • The fats can be stored in any cell in the body
    but are mostly stored beneath our skin.
  • These fat tissues are called adipose tissue where
    the fat cells join together, depositing under our
    skin to make us fat.
  • In women, the adipose tissue is mostly found in
    the hips, buttocks, and thighs
  • while in men, it is found in the abdomen causing
    big bellies.

77
Vitamins
  • Major Functions
  • Convert fat and carbohydrate into energy.
  • Work as catalysts for chemical processes in the
    body- jump start reactions.
  • Assist in the formation of tissue and bone.

78
Vitamins
  • Water soluble vitamins are carried in water and
    cannot be stored in your body.
  • Excess water soluble vitamins are disposed of in
    the urine.
  • Fat Soluble vitamins are carried in fat and can
    be stored in your body.
  • It is possible to overdose on fat soluble
    vitamins.

79
Vitamins(DEMO)Do you need to take a
multivitamin?
80
Quiz Should you take a multivitamin?
  • Eat 2 or more svgs of dairy foods? YES 3 NO 0
  • Eat 3 or more svgs of veg each day? YES 3 NO
    0
  • Eat 6 to 11 servings of grains? YES 3 NO 0
  • Eat at least 2 servings of fruit? YES 3 NO 0
  • Eat 2 to 3 svgs of protein-rich food? YES 3 NO
    0
  • Frequently skip meals or miss out on one or more
    food groups? YES 0 NO 3
  • Generally eat the same foods every day? YES 0
    NO 3
  • SCORE
  • 0-6 points You could use a multivitamin. 7 or
    more points Congratulations! You're a healthy
    eater.

81
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82
Vitamin A
  • Helps eyes adjust to differences in light
    intensity.
  • Maintains healthy skin.
  • Assists in bone and teeth growth.
  • Food Sources dark green, orange, yellow
    vegetables fruits, egg yolks, fortified whole
    milk

83
Vitamin D
  • Helps build strong bones and teeth.
  • Assists the body in absorbing calcium and
    phosphorous.
  • Food Sources Sunlight ( your body converts
    it), fortified milk, egg yolks, salmon, sardines

84
Vitamin E Vitamin K
  • Helps build red blood cells.
  • Protects cells from damage by oxygen.
  • Food sources whole grain breads and cereals,
    green leafy vegetables
  • Needed for normal blood clotting.
  • Food sources dark green leafy vegetables,
    cauliflower, cabbage and egg yolks.

85
Fat Soluble Vitamins
86
Thiamin- B1
  • Helps the body break down carbohydrates.
  • Aids in the release of energy.
  • Promotes a healthy appetite.
  • Food Sources Enriched whole grains, liver, peas
    pork.

87
Riboflavin B2
  • Needed to break down carbohydrates.
  • Keeps the skin, tongue and lips in good
    condition.
  • Food Sources Cheese, eggs, enriched breads, and
    leafy green vegetables.

88
Niacin - B3
  • Vital to the nervous system.
  • Helps cells convert food to energy
  • Assists the digestive tract in working properly.
  • Food Sources Liver, lean meats, whole grains

89
Folic Acid - Folacin
  • Needed to produce red blood cells.
  • Prevents birth defects of the spine- spina
    bifida.
  • Food sources wheat germ, wheat bran, leafy
    green vegetables, fortified whole grains.

90
The Chicago Super Fan Diet
  • http//www.youtube.com/watch?vmsSB5ev41Sk

91
Minerals
  • Minerals act as
  • catalysts for many biological reactions within
    the body (function)
  • 1-muscle response
  • 2-the transmission of messages through the
    nervous system
  • 3-the production of hormones
  • 4-digestion, and the utilization of nutrients in
    foods.

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93
Fiber (Recommended 25 grams/day)
  • Plant materials that are not digested completely
    by the body.
  • Keeps the digestive system healthy.
  • Reduces the risk of cancer and heart disease.

94
Water
  • Essential to life.
  • Regulate body temperature
  • Transports Nutrients
  • Shock Absorption
  • Your body is 85 water.(40-60 of body weight)
  • How Much
  • Source- Water, Fruits veggies, and fruit juices
  • How do you know if enough?
  • Homework for tomorrow

95
Water..
  • 75 of Americans are chronically dehydrated.
  • In 37 of Americans, the thirst mechanism is so
    weak that it is mistaken for hunger.
  • Even MILD dehydration will slow down one's
    metabolism as 3.
  • One glass of water will shut down midnight hunger
    pangs for almost 100 of the dieters studied in a
    University of Washington study.
  • Lack of water, the 1 trigger of daytime
    fatigue.
  • Preliminary research indicates that 8-10 glasses
    of water a day could significantly ease back and
    joint pain for up to 80 of sufferers.
  • A mere 2 drop in body water can trigger fuzzy
    short-term memory, trouble with basic math, and
    difficulty focusing on the computer screen or on
    a printed page.
  • Drinking 5 glasses of water daily decreases the
    risk of colon cancer by 45, plus it can slash
    the risk of breast cancer by 79., and one is 50
    less likely to develop bladder cancer. Are you
    drinking the amount of water you should drink
    every day?
  • By the time a person feels thirsty, his or her
    body has lost over 1 percent of its total water
    amount.

96
Review
  • Carbohydrates-
  • simple vs. complex
  • slow vs. fast burning, Glycemic Index
  • Basic Glycemic Index Understanding
  • Type 1 vs. Type II Diabetes
  • Proteins-amino acids, complete vs. incomplete
  • Fats-Saturated vs. Unsaturated, from Saturated?
    Which promotes HD?
  • Vitamins-Fat vs. water soluble, basic function
  • Minerals-basic function, Name 2
  • Fiber-function
  • Water-function, how do you know if enough?

97
This Week in Health
  • Announcements Feedback???Quiz Wed/Snack Attack
    Thur!!!!
  • Monday Post-Evals, Nutrients,
  • Tuesday Finish Nutrients/ Food Labels
    (Mini Q-s)
  • Wednesday Quiz
  • Thursday Snack attack
  • Friday Teen Parent Connection- Teen Moms

98
If you were stranded on a deserted island.Which
one would you want?
  • Sugar, corn syrup, wheat flour, molasses,
    caramel color, licorice extract, cornstarch,
    salt, artificial colors (Yellow 6), resinous
    glaze, anise oil, canaba wax, artificial flavors
    __________________________________________________
    ________________
  • Corn Syrup solids, partially hydrogenated
    vegetable oil (may contain one or more of the
    following oils coconut, cottonseed, palm, palm
    kernel, safflower, or soybean), sodium caseinate,
    mono- and diglyerides (to prevent oil
    seperation), dipotassium phosphate, artificial
    flavor, annato color
  • ____________________________________________
    ______________________
  • Tuna, water sufficient for processing, vegetable
    oil, dicalcium phosphate, sodium
    tripolyphosphate, tricalcium phosphate, sodium
    chloride, vitamin A, B1, B6, E, and D3
    supplements, zinc sulfate, menadione, sodium
    bisulfide, manganous sulfate, sodium nitrate,
    folic acid_______________________________________
    ___________________________

99
Key Label Questions
  • How many calories am I actually eating? Is that
    number low, medium, or high?
  • What nutrients should I limit or get enough of
    and why?
  • Whats relevant about the footnote?
  • How can I tell if a DV is high or low?
  • Which nutrients have no DV?

100
(No Transcript)
101
One or Two Servings?
Single Double Serving DV Serving DV Serving
Size 1 cup (228g) 2 cups (456g) Calories 250 500
Calories from Fat 110 220 Total
Fat 12g 18 24g 36 Trans Fat 1.5g 3g Saturated
Fat 3g 15 6g 30 Cholesterol 30mg 10 60mg 20 S
odium 470mg 20 940mg 40 Total
Carbohydrate 31g 10 62g 20 Dietary Fiber 0g
0 0g 0 Sugars 5g 10g Protein
5g 10g Vitamin A 4 8 Vitamin C 2
4 Calcium 20 40 Iron 4 8
102
The Footnote

103
Examples of DVs versus DVs
104
The Percent Daily Value
  • The DV is based on 100 of the daily value
    for each nutrient.

105
Whats High? Whats Low? Do You Have to
Calculate to Know?
Footnote

106
The DV Does the Math for You
  • Look here for highs and lows!

107
Quick Guide to DV
  • 5 DV or less is Low

Limit these Nutrients
Get Enough of these Nutrients
20 DV or more is High
108
No Daily Value
  • Trans Fat
  • Sugars
  • Protein

109
Read the Nutrition Facts Label For Total Sugars
Plain Yogurt
Fruit Yogurt
110
Reminder Look at the Ingredients (Highest to
Lowest) Listing
Plain Yogurt INGREDIENTS
CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY
PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN.
Fruit Yogurt INGREDIENTS CULTURED GRADE
A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN
SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND
PECTIN. CONTAINS ACTIVE YOGURT AND L.
ACIDOPHILUS CULTURES
What are other ways to say sugar on a food label?
111
  • How many total servings are in your product
    package? __________________
  • What is a serving? ______How many calories are in
    one serving? ___________
  • How many total calories are from fat? ____ What
    of DV of fat? __________
  • What of the calories from one serving are from
    fat? (HINT Divide total calories from fat by
    total calories from product) ____________________
    _____
  • How many grams of total carbohydrates
    ____fiber______ DV Carbs_____
  • Is the product refined carbohydrates, complex or
    both? ___________ How do you know?______________
    ____________________________________________
  • Are there any sugars in the ingredients listing?
  • How many calories from protein?_______ Total
    grams ______
  • What DV of Vitamin A____ C _____ Calcium _____
    Iron _____ in product?
  • So would your product be classified as nutrient
    dense, empty calories or neither?
    ______________Explain why.________________________
    __________________

112
Product Analysis
  • xtra credit
  • What it is -define it.
  • How it works-how does supporters of the diet
    claim it causes weight lossget mini-scientific.
  • 3 reasons for 3 reasons against.-to be fair.
  • Most important- How you personally feel..RX
    (right corner)

113
Food Label.Labels
  • Light - Means that the food has half the fat,
    one-third the calories or half the salt of its
    regular counterpart.
  • Fat-Free or Sugar-Free - Indicates that none of
    the substance cited (or only a negligible amount)
    is in the product.
  • Fresh - Means unprocessed, uncooked, unfrozen
    (for example, fresh or freshly-squeezed orange
    juice).
  • Healthy - Means the food may contain no more than
    3 grams of fat (including one gram of saturated
    fat) and 60 milligrams of cholesterol per
    serving.
  • High - As in high-fiber, means the product has 20
    percent or more of the daily value for the
    nutrient cited.
  • Lean - To be called "lean," a serving of the
    product must have less than 10 grams of fat, 4.5
    grams or less of saturated fat, and less than 95
    milligrams of cholesterol.
  • Less and fewer - Used to describe foods that have
    a nutrient or calorie content which is reduced by
    ¼ or more

114
Dietary SupplementsCaveat Emptor
  • Diet pills
  • Appetite suppressants
  • Laxatives
  • Vitamins and Minerals
  • Diet Combinations
  • Dietary Supplements

115
NUTRIENT PEER TEACHING ASSIGNMENTDue
Wednesday-10 points
  • Topics
  • Carbohydrates (simple vs. complex)
  • Proteins (amino acids, complete vs. incomplete)
  • Fats (Saturated vs. Unsaturated)
  • Vitamins (Fat vs. Water Soluble)
  • Minerals
  • Water (How much to drink?)
  • Assignment Objectives
  • Definition
  • Function
  • Calories per gram
  • Examples of Bad/Good sources
  • Interesting Facts
  • Audiovisual

On _________, as a GROUP, you will present your
nutrient to the class
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