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Nutrition

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Nutrition Chapter 4, Lesson 3 - Creating a Healthy Eating Plan (pp.116-121) Chapter 4, Lesson 4 - Digestion and Excretion (pp. 122-127) Chapter 4, Lesson 5 - Body ... – PowerPoint PPT presentation

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Title: Nutrition


1
Nutrition
  • Chapter 4, Lesson 3 - Creating a Healthy Eating
    Plan (pp.116-121)
  • Chapter 4, Lesson 4 - Digestion and Excretion
    (pp. 122-127)
  • Chapter 4, Lesson 5 - Body Image and Healthy
    Weight (pp. 128-130)
  • Chapter 4, Lesson 6 - Maintaining a Healthy
    Weight (pp. 131-135)

2
Nutrition
  • Description
  • This unit will focus on making healthful food
    choices at and away from home.  Students will
    participate in class discussion and
    activities that cover topics such as media
    messages, fast food choices, and social and
    cultural influences.

3
Nutrition
  • Essential Questions
  • What is the right weight for me?
  • What is the importance of energy balance?

4
Nutrition
  • Enduring Understanding
  • Being overweight or underweight can be unhealthy.
  • Your weight is affected by the amount of calories
    you consume and use for energy.
  • A healthy weight can help you avoid many serious
    health problems. 

5
Nutrition
  • Vocabulary
  • Anorexia Nervosa
  • Binge Eating
  • Body Mass Index
  • Bulimia
  • Digestion
  • Digestive System
  • Eating Disorders
  • Enzyme
  • Excretion
  • Excretory System

6
Healthful Eating Habits
  • Tips for creating healthful eating habits
    include
  • Eat a variety of food from all the food groups in
    the recommended amounts.
  • Pay attention to your portions.
  • Keep the amount of high-fat or sugary foods to a
    minimum.
  • Dont skip meals.

7
Begin the Day with a Healthful Breakfast
  • By the time you wake up in the morning, you may
    have gone 10 to 12 hours without eating.
  • If you start your day with a healthful breakfast,
    you will have energy for later in the day.

8
Begin the Day with a Healthful Breakfast
  • Eat foods that are high in complex carbohydrates
  • Oatmeal with fruit and milk, or eggs and toast
  • Consider a bean burrito
  • Beans are high in protein and fiber
  • Drink a glass of low-fat milk and orange juice
  • Take breakfast with you if you are in a hurry
  • String cheese, yogurt, fruit, whole-grain bagel

9
Packing a Healthful Lunch
  • If you eat a sandwich, use whole-grain bread
  • Consider a salad and choose fat-free dressing
  • Cheese sticks or yogurt will give you protein and
    calcium
  • A cereal bar will give you carbohydrates
  • Eat fruit
  • Drink unsweetened fruit juice or bottled water

10
Smart Snacking
  • When snacking, choose foods that are nutrient
    dense.

Nutrient dense Having a high amount of
nutrients relative to the number of calories
You can tell if a snack is nutrient dense by
looking at the MyPlate food groups.
11
Keeping Foods Safe
Keep your hands, utensils, and surfaces clean.
Separate raw, cooked, and ready-to-eat foods.
Cook foods thoroughly.
Chill when necessary.
Serve safely.
Follow directions.
When in doubt, throw it out.
12
How Your Body Digests Food
  • Digestion begins in your mouth.

digestion The process by which the body breaks
down food into smaller pieces that can be
absorbed by the blood and sent to each cell in
your body
13
How Your Body Digests Food
  • Food is processed in your body by the digestive
    system.

digestive system The group of organs that work
together to break down foods into substances
that your cells can use
14
The Meaning of Digest
The word digest comes from a Latin word meaning
to separate.
15
Where Does Digestion Begin?
  • When you crush food with your teeth, saliva mixes
    with the food. Amylase, an enzyme in saliva,
    begins breaking down carbohydrates in the food.

saliva A digestive juice produced by the
salivary glands in your mouth
enzyme A substance that aids in the bodys
chemical reactions
16
Where Does Digestion Begin?
17
Your Digestive Organs
  • After you swallow, food moves into your
    esophagus, then into your stomach, then into the
    small intestines.

small intestines A coiled tube from 20 to 23
feet long, in which about 90 percent of
digestion takes place
18
Your Digestive Organs
  • The liver and pancreas are two important organs
    in the digestive system.

liver A digestive gland that secretes a
substance called bile, which helps to digest fats
pancreas A gland that helps the small intestine
by producing pancreatic juice, a blend of
enzymes that breaks down proteins,
carbohydrates, and fats
19
Your Digestive Organs
  • The colon is the last stop for solid food the
    body cant digest.

colon A tube five to six feet in length that
plays a part in both digestion and excretion
Any water, vitamins, minerals, and salts left in
the food mixture are absorbed by the colon.
20
Removing Wastes
  • Excretion is a process of the excretory system.

excretion The process the body uses to get rid
of waste
excretory system The group of organs that work
together to remove wastes
The excretory system also controls the bodys
water levels.
21
Removing Wastes
  • The kidneys help in the production of red blood
    cells and the regulation of blood pressure.

kidneys Organs that remove waste material,
including salts, from the blood
The bladder stores urine until it is ready to be
passed out of the body.
22
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23
Removing Wastes
  • Your bodys solid wastes are called feces, which
    are stored in the colon until that organ becomes
    full.
  • Strong muscles in the wall of the colon begin to
    contract, which is a signal that the colon must
    be emptied.

24
Caring for Your Digestive and Excretory Systems
Tips for Caring for Your Digestive and Excretory
Systems
Eat a balanceddiet with low-fat,high-fiber foods
Drink plentyof water.
Brush your teeth at leasttwice a day, floss, and
getdental checkups twice a year.
Get regular physical activity.
25
The USDAs MyPlate
  • Good nutrition allows your body to grow and
    function in a healthy way.

nutrition The process of taking in food and
using it for energy, growth, and good health
26
The USDAs MyPlate
  • The USDA created the MyPlate food guidance system
    to help you make healthful food choices.

MyPlate food guidance system A guide for
developing a healthful eating plan
27
http//www.choosemyplate.gov/
28
How to Meet Your Nutrient Needs
  • MyPlate makes recommendations on calorie
    consumption.

calorie A unit of heat that measures the
energy available in foods
The MyPlate suggestions are based on your age,
gender, and level of physical activity.
29
How to Meet Your Nutrient Needs
How Many Calories Do You Need? How Many Calories Do You Need? How Many Calories Do You Need? How Many Calories Do You Need?
Gender/Age Sedentary Lifestyle Moderately Active Lifestyle Active Lifestyle
Females, Age 913 1600 calories per day 1200 calories per day 2200 calories per day
Males, Age 913 1800 calories per day 2000 calories per day 2600 calories per day
30
How to Meet Your Nutrient Needs
What Are Your Food Group Needs Based on Calories? What Are Your Food Group Needs Based on Calories? What Are Your Food Group Needs Based on Calories? What Are Your Food Group Needs Based on Calories? What Are Your Food Group Needs Based on Calories? What Are Your Food Group Needs Based on Calories? What Are Your Food Group Needs Based on Calories?
Your Calorie Level 1600 1800 2000 2200 2400 2600
Fruits 1.5 cups 1.5 cups 2 cups 2 cups 2 cups 2 cups
Vegetables 2 cups 2.5 cups 3 cups 3 cups 3 cups 3.5 cups
Grains 5 ounces 6 ounces 6 ounces 7 ounces 8 ounces 9 ounces
Meat and Beans 5 ounces 5 ounces 5.5 ounces 6 ounces 6.5 ounces 6.5 ounces
Milk 3 cups 3 cups 3 cups 3 cups 3 cups 3 cups
Oils 5 tsp. 5 tsp. 6 tsp. 6 tsp. 7 tsp. 8 tsp.
Extra Calories 132 195 267 290 362 362
31
Eat a Variety of Foods
  • You cant get all the nutrients your body needs
    from just one food group.
  • Try to get 45 to 65 percent of you food calories
    from carbohydrates, especially from low-fat,
    nutrient-rich foods.

32
Influences on Food Choices
Influences on Food Choices
Look Feel Smell Taste
Familiarity
Culture
Peers
Media
Cost
Land Climate Local Agriculture
Convenience
33
Getting the Nutrition Facts
34
Activity
  • You have been hired by a nutritional company to
    examine what kids are eating .  Your role is to
    record everything you eat for breakfast, lunch,
    dinner and snacks for TWO days.  They are looking
    at calorie totals, fat totals, carbohydrate
    totals, protein totals, and two vitamins. 
    ChooseMyPlate.gov is where you will complete this
    task. 
  • Keep Track of what you eat by writing the foods
    you eat on the myplate picture in the correct
    food groups for day 1 and day 2. Do this before
    you enter your day of food for both days on
    choosemyplate.gov (keep this and turn it in with
    the assignment, each day has one plate worksheet)
    Make sure to enter Day 1 online, then Day 2
    online on different days otherwise you will not
    have two separate days to print out. You have to
    print the day you enter the meals for that days
    nutrient intakes.
  • If you do not have access to the internet at
    home, please let me know I will arrange time for
    you to use a school computer

35
How to Track a Meal
  • Go to ChooseMyPlate.gov
  • On the right hand side in the blue box click on
    analyze my diet
  • Next click on assess your food intake
  • Log in by creating an account, it is free and
    easy
  • Then click save
  • Next click proceed to food intake
  • Enter food items by searching and then clicking
    on the food and the add button
  • After the food is added click select quantity
    under the food item
  • On the next screen go to the drop down bar and
    click the serving size you ate
  • Next to it is a small box labeled serving number
    add the number of servings you ate
  • Next click enter food
  • Keep entering your foods until the whole day is
    put in
  • Then click save and analyze for day 1
  • Then click the box that says nutrient intakes
  • Click file, then print so that you have the page
    for day 1 to turn in
  • Look at the day and highlight the number of
    calories, fat, carbohydrates, protein, and pick
    two vitamins.
  • You will have to enter day 1 and day 2 on
    different days online to get both print outsif
    you enter it all in one day you will only have
    one print out.
  • Turn in Day 1 nutrient intakes, Day 2 nutrient
    intakes and both myplate hand tracking tools.

36
Lunch Analysis Rubric
  • You have been hired by a nutritional company to
    examine what kids are eating for lunch. Your
    role is to record everything you eat for
    breakfast, lunch, dinner and snacks for two days.
    They are looking at calorie totals, fat totals,
    carbohydrate totals, protein totals, and
    vitamins. Choosemyplate.gov is a source to help
    you accomplish this task. You will present your
    research to the nutritional company.
  •  
  •  
  •  
  •  1. Completed two days analyzing school lunch
    _____/30
  • 2. Calorie totals are present for each day
    _____/8
  • 3. Fat totals are present for each day
    _____/8
  • 4. Carbohydrate totals are present for each
    day _____/8
  • 5. Protein totals are present for each day
    _____/8
  • 6. AT LEAST TWO vitamins are present for each
    day _____/8
  • 7. All foods eaten are listed for each day on
    myplate worksheet _____/15
  • (Day 1 sheet filled out and Day 2 sheet
    filled out)
  • TOTAL _____/85

37
Nutrition
  • Considering Food Choices

38
Body Image
  • Body image can be influenced by the attitudes of
    family and friends and images from the media.

body image The way you see your body
Trying to change your weight in extreme ways can
damage your health and be life threatening.
39
How to Develop a Positive Body Image
  • Accept yourself.
  • Remember that your growth stage affects your body
    shape.
  • Set reasonable goals to gain or lose weight.

40
Finding Your Healthy Weight Range
  • The Body Mass Index (BMI) can tell you if your
    weight is within a healthy range.

Body Mass Index A method for assessing your
body size by taking your height and weight into
account
41
Finding Your Healthy Weight Range
Calculating BMI
Multiply yourweight in poundsby 0.45.
Multiply yourheight by inchesby 0.025.Square
the result.
Divide your answerin step 1 by theanswer in
step 2.
1
2
3
42
Finding Your Healthy Weight Range
43
Nutrition
  • Eating Disorders

44
The Benefits of a Healthy Weight
  • Being within a healthy weight range is important
    for wellness and helps you have a positive body
    image.

45
The Benefits of a Healthy Weight
46
Eating Disorders
  • People who feel bad about themselves or are
    depressed are more likely to develop eating
    disorders.

eating disorders Extreme eating behaviors that
can lead to serious illness or even death
If you think that someone you know has an eating
disorder, discuss this with an adult whom you
trust.
47
Anorexia Nervosa
  • People with anorexia nervosa believe they are
    overweight even if they are very thin.

anorexia nervosa An eating disorder in which a
person strongly fears gaining weight and starves
herself or himself
Anorexia can cause blood pressure to drop and
heart damage.
48
Bulimia Nervosa
  • People with bulimia nervosa may purge themselves
    by throwing up, using laxatives, or over
    exercising.

bulimia nervosa An eating disorder in which a
person repeatedly eats large amounts of food and
then purges
Bulimia can damage the colon, liver, kidneys,
esophagus, and teeth.
49
Binge Eating
  • Binge eating is also called compulsive overeating.

binge eating A disorder in which a person
repeatedly eats too much food at a time
Binge eating can lead to weight gain, heart
disease, diabetes, and some types of cancer.
50
Calories and Weight
The Weight-Loss Energy Equation
51
Tips for Maintaining a Healthy Weight
Balance the caloriesyou eat with the calories
your body burns.
Choose healthful foodsand stay physically active.
Drink plenty of water.
Eat larger servings if youneed to gain weight.
Eat smaller servings if youneed to lose weight.
Only eat when you arehungry.
Chew food thoroughly.
Avoid fad diets.
Use the MyPyramid asyour guide.
52
Nutrition Labels
  • Nutrients

53
What Nutrients Do You Need?
  • Your body needs the nutrients in food to perform
    the activities of daily life.

nutrients Substances in foods that your body
needs to grow, have energy, and stay healthy
54
Carbohydrates
  • Your body uses carbohydrates as its main source
    of energy.

carbohydrates The starches and sugars found in
foods
55
Carbohydrates
  • Some fiber is found in the tough, course part of
    plant foods such as the bran in whole-grain wheat
    and oats.

fiber A complex carbohydrate that the body
cannot break down for energy
56
Proteins
  • Proteins are made up of compounds called amino
    acids.

proteins The nutrient group used to build and
repair cells
57
Fats
  • Fats help build and maintain your cell membranes

fats Nutrients that promote normal growth, give
you energy, and keep your skin healthy
Fats carry vitamins A, D, E, and K to all parts
of the body.
58
Fats
  • Saturated fats are found in meat, poultry,
    butter, and other dairy products.

saturated fats Fats that are usually solid at
room temperature
Over time, eating too many saturated fats can
increase the risk of heart disease and other
diseases.
59
Fats
  • Your body makes two types of cholesterol.

cholesterol The waxy, fat-like substance that
the body uses to build cells and make other
substances
60
Fats
  • Blood levels of LDL cholesterol can rise if you
    eat too much trans fat, or trans fatty acids.

trans fatty acids A kind of fat formed when
hydrogen is added to vegetable oil during
processing
61
Vitamins
  • Some vitamins help your body fight disease, while
    others help your body produce energy.

vitamins Compounds that help to regulate body
processes
Vitamins are either fat-soluble or water soluble.
62
Minerals
  • Minerals are important to your health.

minerals Substances the body uses to form
healthy bones and teeth, keep blood healthy, and
keep the heart and other organs working properly
63
Minerals
Mineral What It Does Where to Find It
Iron Helps make red blood cells Meat, poultry, beans
Calcium Magnesium Phosphorus Helps build teeth and bones and keeps them strong Milk, cheese, and other dairy products
PotassiumSodium Chloride Helps maintain the bodys fluid balance Bananas, cantaloupe, fish, vegetables, meats such as chicken and turkey
64
Water
  • A person can only live about one week without
    water.

Water
65
Guidelines for Good Nutrition
  • The U.S. Department of Agriculture (USDA) and the
    Department of Health and Human Services have
    developed the Dietary Guidelines for Americans.

66
Make Smart Food Choices
Eat a variety of nutritious foods every day.
Choose to eat fruit instead of drinking fruit
juices.
Vary your vegetables and eat more of them.
Half of the grains you eat should be whole grains.
Eat enough calcium-rich foods.
Eat a variety of protein-rich foods.
Go easy on foods that are high in saturated fats.
When you eat meat, choose lean cuts and dishes
that are baked, broiled, or grilled.
67
Avoid Too Much Sugar and Salt
Too Much Sugar
Too Much Salt
  • Fills you up an makes you less likely to eat
    healthy foods
  • Promotes tooth decay
  • Is stored as fat, causing weight gain
  • Can increase blood pressure

68
Reading Ingredients Lists
Keep this in mind Corn syrup,dextrose, and
sucrose are all types of sugar. If they are among
the first three items in a products ingredients
list, the amount of added sugar is high.
69
Nutrition Day 9
  • Discuss Calorie King/ My Plate homework
  • Why do you think the U.S. government requires a
    Nutrition Facts label on packaged foods?
  • How does choosing healthful foods show that you
    are taking responsibility for personal health
    behavior?
  • Why do you think it is often said that breakfast
    is the most important meal of the day?

70
Nutrition Review
  • Students will know
  • Benefits of a Healthy Weight
  • Importance of Nutrients to Good Health
  • USDA Tips on Healthful Eating
  • Steps to Keeping Food Safe
  • Content-specific Vocabulary (see vocabulary list)
  • Students will be able to
  • Calculate total caloric intake for a day.
  • Identify nutrient-rich foods.
  • Design a dietary plan which is suitable their
    energy needs.
  • Practice steps to keeping food safe.
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