“Do Now” Please write down what you ate for;Please write down what you ate for; Breakfast, Lunch and Dinner Breakfast, Lunch and Dinner

yesterday.yesterday.

Tonight input your meals into your Tonight input your meals into your account for your Nutrition Project.account for your Nutrition Project.

Remember to breakdown each meal Remember to breakdown each meal by ounces, cups, teaspoons, by ounces, cups, teaspoons, tablespoon, etc. tablespoon, etc.

NutritionChapter 5Lesson 1

Pages 110-113

Lesson Objectives

Know the Importance of Good Know the Importance of Good NutritionNutrition

What Influences your Food ChoicesWhat Influences your Food Choices Factors that influence your Basal Factors that influence your Basal

Metabolic RateMetabolic Rate

What is Nutrition?

Nutrition-Nutrition- The process by which the The process by which the body takes in and uses food.body takes in and uses food.

CaloriesCalories- Units of heat that measure - Units of heat that measure the energy used by the body and the the energy used by the body and the energy that food supply to the body.energy that food supply to the body.

NutrientsNutrients- Substances in food that - Substances in food that your body needs to grow, to repair your body needs to grow, to repair itself, and to supply you with energyitself, and to supply you with energy

Product Labeling Light or LiteLight or Lite

The calories have been reduced by at The calories have been reduced by at least 1/3, or the fat/sodium have been least 1/3, or the fat/sodium have been reduced by 50%reduced by 50%

LessLess The food contains 25% less of a The food contains 25% less of a

nutrient or caloriesnutrient or calories FreeFree

The food contains NO or an The food contains NO or an insignificant amount of total fat, insignificant amount of total fat, saturated fat, trans fat, cholesterol, saturated fat, trans fat, cholesterol, sodium, sugars or caloriessodium, sugars or calories

Product Labeling MoreMore

The food contains 10% more of the daily The food contains 10% more of the daily value for a vitamin, mineral, protein or fibervalue for a vitamin, mineral, protein or fiber

High, Rich In, or Excellent Source High, Rich In, or Excellent Source OfOf The food contains 20% or more of the daily The food contains 20% or more of the daily

value for a vitamin, mineral, protein or fibervalue for a vitamin, mineral, protein or fiber

LeanLean The food is a meat, poultry, fish or shellfish The food is a meat, poultry, fish or shellfish

product that has less than 10 g of total fat, product that has less than 10 g of total fat, and less than 4 g of saturated fat per 3 oz and less than 4 g of saturated fat per 3 oz servingserving

Food Labels

It is a Law to have a food label on It is a Law to have a food label on every product that is intended for saleevery product that is intended for sale

Most food labels list the food’s Most food labels list the food’s ingredients by weight, in descending ingredients by weight, in descending order, with the ingredient in the order, with the ingredient in the greatest mount listed first.greatest mount listed first.

So, what exactly is on our food labels?So, what exactly is on our food labels?

NUTRITION FACT LABLESOld-2 Decades vs. New

2014

http://www.cnn.com/2014/02/27/health/nutrition-labels-changes/

Influences of your food choices

Hunger:Hunger: an unlearned inborn an unlearned inborn

response, is a natural response, is a natural physical drive that physical drive that protects you from protects you from starvation.starvation.

When the stomach is When the stomach is empty, its walls empty, its walls contract, stimulating contract, stimulating nerve endings. These nerve endings. These nerves send a message nerves send a message to your brain that your to your brain that your body needs food. body needs food.

Appetite: Appetite: Is a desire, rather Is a desire, rather

than a need, to eat. than a need, to eat. Many factors Many factors

influence your food influence your food choices and eating choices and eating habits, including your habits, including your emotions and a emotions and a number of factors in number of factors in your environment.your environment.

Question

What environmental issues What environmental issues affect the choices you affect the choices you make when it comes to make when it comes to food?food?

Environmental Issues

Family, friends & peersFamily, friends & peers

Convenience & CostConvenience & Cost

Culture & Ethnic Culture & Ethnic BackgroundBackground

AdvertisingAdvertising

Do you think eating with family and friends is better or worse for you? Why?

Basic Good Nutrition Benefits

GrowthGrowth

Prevention (Type II Diabetes, Heart Prevention (Type II Diabetes, Heart Disease, Stroke, Colon Cancer, Disease, Stroke, Colon Cancer, Liver & Kidney Disease, Liver & Kidney Disease, Osteoporosis etc.)Osteoporosis etc.)

AppearanceAppearance

Metabolism, What is it and What does it do?

MetabolismMetabolism convertsconverts the fuel in the the fuel in the food we eat into the energy needed to food we eat into the energy needed to power everything we do.power everything we do.

From moving to thinking to growing. From moving to thinking to growing.

Gaining and Losing Weight

Just as a car stores gas in the gas Just as a car stores gas in the gas tank until it is needed to fuel the tank until it is needed to fuel the engine, engine, the body stores calories the body stores calories - primarily as fat. - primarily as fat. If you overfill a If you overfill a car's gas tank, it spills over onto car's gas tank, it spills over onto the pavement. Likewise, the pavement. Likewise, if a if a person eats too many calories, person eats too many calories, they "spill over" in the form of they "spill over" in the form of excess fat on the body. excess fat on the body.

Gaining and Losing Weight

The number of The number of calories a person calories a person burns in a day is burns in a day is affected by:affected by:

1)1) How much that How much that person exercisesperson exercises

2)2) The amount of fat The amount of fat and muscle in his or and muscle in his or her body her body

3)3) The person's Basal The person's Basal Metabolic Rate (BMR).Metabolic Rate (BMR).

Basal Metabolic Rate

Basal Metabolic RateBasal Metabolic Rate, or BMR, is , or BMR, is a measure of the rate at which a a measure of the rate at which a person's body person's body "burns""burns" energy, in energy, in the form of calories, while at rest. the form of calories, while at rest.

BMR is the minimal amount of BMR is the minimal amount of calories the body needs to calories the body needs to survive.survive.

The BMR can play a role in a The BMR can play a role in a person's tendency to gain weight. person's tendency to gain weight.

What factors influence a person’s BMR?

To a certain extent, a person's basal To a certain extent, a person's basal metabolic rate is inherited metabolic rate is inherited

Exercising more will not only cause a Exercising more will not only cause a person to burn more calories directly person to burn more calories directly from the extra activity itself, but from the extra activity itself, but becoming more physically fit will becoming more physically fit will increase BMR as well. increase BMR as well.

People with more muscle and less fat People with more muscle and less fat generally have higher BMRs. generally have higher BMRs.

Measuring BMR

http://www.bmi-calculator.net/bmr-calculator/

https://www.youtube.com/watch?v=QHvBcmJxlWc

Question

What can you do to improve your food choices and positively influence your metabolism?

INTERACTIVE STUDY GUIDE

http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/InterActCh5Ls1.html

“Do Now” Please write down what you ate for;Please write down what you ate for; Breakfast, Lunch and Dinner Breakfast, Lunch and Dinner

yesterday.yesterday.

Tonight input your meals into your Tonight input your meals into your account for your Nutrition Project.account for your Nutrition Project.

Remember to breakdown each meal Remember to breakdown each meal by ounces, cups, teaspoons, by ounces, cups, teaspoons, tablespoon, etc. tablespoon, etc.

Nutrition:Carbohydrates

Chapter 5Lesson 2

Pg. 114-118

Nutrients

Objective 1:Objective 1: Describe the Describe the functions of the simple and functions of the simple and complex carbohydratescomplex carbohydrates

Objective 2:Objective 2: Describe the Describe the functions of the six basic nutrients.functions of the six basic nutrients.

Objective 3:Objective 3: Identify some of the Identify some of the benefits of fiberbenefits of fiber

What is a Carbohydrate?

Carbohydrates (Carbs)Carbohydrates (Carbs)- The - The starches and sugars found in starches and sugars found in foods. foods. Made up of carbon, oxygen, and Made up of carbon, oxygen, and

hydrogenhydrogen The body’s preferred source of The body’s preferred source of

energyenergy Carbs provide, 4 calories per 1 Carbs provide, 4 calories per 1

gramgram

Carbohydrates

Your body uses the Your body uses the energy from the carbs energy from the carbs everyday, for every everyday, for every task.task.

Depending on their Depending on their chemical make-up chemical make-up there are 2 types; there are 2 types; SimpleSimple ComplexComplex

55-60% of your daily 55-60% of your daily calories should come calories should come from complex carbs.from complex carbs.

Simple Carbohydrates

What are What are simple carbohydratessimple carbohydrates?? Also know as EMPTY CALORIESAlso know as EMPTY CALORIES SugarsSugars; fructose and lactose; fructose and lactose Found primarily in fruit and milkFound primarily in fruit and milk

Most familiar; SucroseMost familiar; Sucrose Found naturally; plantsFound naturally; plants Refined to make table sugarRefined to make table sugar Sucrose is also added to manufactured Sucrose is also added to manufactured

foodsfoods http://

abcnews.go.com/GMA/video/sugar-bad-health-weight-alcohol-15496307

Simple Carbohydrates

Videos

SplendaSplenda http://

video.foxnews.com/v/3914230/sour-news

Corn, Bad for you? How?

Read quietly to yourself…Read quietly to yourself…The vast majority of the high fructose corn syrup The vast majority of the high fructose corn syrup containing 55% fructose is used to sweeten carbonated containing 55% fructose is used to sweeten carbonated soft drinks and other flavored beverages. Minor soft drinks and other flavored beverages. Minor amounts are used in frozen dairy products. Essentially amounts are used in frozen dairy products. Essentially all foods listing “high fructose corn syrup” as an all foods listing “high fructose corn syrup” as an ingredient contain the syrup with 42% fructose. The ingredient contain the syrup with 42% fructose. The 95% fructose corn syrup is becoming more common in 95% fructose corn syrup is becoming more common in beverages, canned fruits, confectionery products and beverages, canned fruits, confectionery products and dessert syrups.dessert syrups.

““Now, a quarter of the 45,000 items in the Now, a quarter of the 45,000 items in the average supermarket contain processed corn, average supermarket contain processed corn, often in the form of high-fructose corn syrup.”often in the form of high-fructose corn syrup.”That’s…11,250 productsThat’s…11,250 products

Complex Carbohydrates

What are What are complex carbohydratescomplex carbohydrates?? StarchesStarches Found primarily in; whole grains, nuts, seeds, Found primarily in; whole grains, nuts, seeds,

legumes and tubers (root veggies)legumes and tubers (root veggies) Did you know?Did you know?

Your body must break down complex carbs to Your body must break down complex carbs to simple carbs before it can use them for energysimple carbs before it can use them for energy

Complex Carbohydrates

The Role Of Carbohydrates

Your body converts all carbs to GlucoseYour body converts all carbs to Glucose A simple sugar that’s the main source of A simple sugar that’s the main source of

energy for our bodiesenergy for our bodies The glucose that is not used is stored in The glucose that is not used is stored in

the liver and muscles as a starch-like the liver and muscles as a starch-like substance called; substance called; glycogen.glycogen.

When your body needs more energy the When your body needs more energy the glycogen is converted back to glucose.glycogen is converted back to glucose.

Excess carbs taken in and not used are Excess carbs taken in and not used are converted to body fatconverted to body fat

Blood Sugar

When glucose is in your blood it is When glucose is in your blood it is utilized for energy and metabolized by utilized for energy and metabolized by the hormone the hormone insulininsulin

Too much sugar in your blood will Too much sugar in your blood will increase insulin levels and create increase insulin levels and create insensitivity.insensitivity.

This can, over time, cause type II This can, over time, cause type II diabetes.diabetes.

Healthy fasting blood sugarHealthy fasting blood sugar: :

Less than 100 mg/dl Less than 100 mg/dl

Question

What is Type II Diabetes and What is Type II Diabetes and how does it affect the body?how does it affect the body?

Fiber, What is it? What does it do?

Is an indigestible Is an indigestible complex complex carbohydrate carbohydrate that is found in that is found in tough, stringy parts of tough, stringy parts of vegetables, fruits and whole vegetables, fruits and whole grains.grains.FFiber helps move waste iber helps move waste through the digestive through the digestive system and helps prevent system and helps prevent against constipation.against constipation.

Two Types

Soluble:Soluble:

Turns to gel in waterTurns to gel in water

Insoluble:Insoluble:

Doesn't dissolve in waterDoesn't dissolve in water

Fiber

Did you know?Did you know? That if you eat That if you eat

enough fiber enough fiber throughout your life, throughout your life, it can help prevent it can help prevent against heart disease!against heart disease!

It can also help It can also help control diabetes by control diabetes by reducing your blood reducing your blood glucose levelsglucose levels

Eat between 20-35 Eat between 20-35 grams of fiber a day!grams of fiber a day!

SourcesSources FruitFruit Vegetables Vegetables

w/edible skinsw/edible skins Whole grainsWhole grains

Bran, cereal, Bran, cereal, oatmeal, brown oatmeal, brown ricerice

Lowers Risk Factors

Improves blood glucose levelsImproves blood glucose levels Lowers “LDL” bad cholesterolLowers “LDL” bad cholesterol Reduces inflammationReduces inflammation Binds to potential cancer-causing Binds to potential cancer-causing

agents, helping to flush them out of agents, helping to flush them out of the body the body National Cancer InstituteNational Cancer Institute. . (article from us news.com)(article from us news.com)

How to get the Proper amount of Fiber…

Start your day with a whole grain Start your day with a whole grain breakfast cereal; Oatmeal!breakfast cereal; Oatmeal!

Choose whole fruit instead of fruit juiceChoose whole fruit instead of fruit juice Eat 5 servings of fruit and vegetables a Eat 5 servings of fruit and vegetables a

day!day! Select high-fiber snacksSelect high-fiber snacks

Popcorn (no butter), raw veggies, nuts, Popcorn (no butter), raw veggies, nuts, apples, pears, peaches, plums (edible apples, pears, peaches, plums (edible skin)skin)

Activity

List the majority of the foods you List the majority of the foods you eat that are carbohydrates.eat that are carbohydrates.

Write healthy alternative foods Write healthy alternative foods next to the ones that may not be next to the ones that may not be good choices.good choices.

INTERACTIVE STUDY GUIDE

http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/InterActCh5Ls2.html

“Do Now” Please write down what you ate for;Please write down what you ate for; Breakfast, Lunch and Dinner Breakfast, Lunch and Dinner

yesterday.yesterday.

Tonight input your meals into your Tonight input your meals into your account for your Nutrition Project.account for your Nutrition Project.

Remember to breakdown each meal Remember to breakdown each meal by ounces, cups, teaspoons, by ounces, cups, teaspoons, tablespoon, etc. tablespoon, etc.

Nutrition:Protein

Chapter 5Lesson 3

Analyzing Protein

Objective 1:Objective 1: Identify the role of Identify the role of protein in your bodyprotein in your body

Objective 2: Objective 2: Be able to identify Be able to identify where you could obtain the 9 where you could obtain the 9 essential amino acidsessential amino acids

Objective 3: Objective 3: Give an example of Give an example of how to make incomplete proteins how to make incomplete proteins complete by combining foodscomplete by combining foods

Review from Lesson 2

What are simple carbohydrates?What are simple carbohydrates? Sugars; glucose, fructose, lactoseSugars; glucose, fructose, lactose Examples?Examples?

Fruits, Milk, Cake, Candy, PopFruits, Milk, Cake, Candy, Pop What are complex carbohydrates?What are complex carbohydrates?

StarchesStarches Examples?Examples?

Whole grains, seeds, nuts, legumes, tubersWhole grains, seeds, nuts, legumes, tubers The body must break down__________ The body must break down__________

carbohydrates into ___________carbohydrates carbohydrates into ___________carbohydrates before it can use them for energy. before it can use them for energy. Complex/simpleComplex/simple

Protein, What is it? How does it work?

ProteinProtein Nutrients that help build and maintain Nutrients that help build and maintain

body cells and tissuesbody cells and tissues Made up of chains called, Amino AcidsMade up of chains called, Amino Acids

Your body can manufacture all but 9 of Your body can manufacture all but 9 of the 20 different amino acids that make the 20 different amino acids that make up proteins.up proteins. These 9 amino acids are known as These 9 amino acids are known as

Essential Amino AcidsEssential Amino Acids So where do we get them?So where do we get them?

Complete Proteins

Complete ProteinsComplete Proteins Contain adequate amounts of all nine Contain adequate amounts of all nine

essential amino acids.essential amino acids. Found in animal productsFound in animal products

FishFish MeatMeat PoultryPoultry EggsEggs Dairy Products; milk, cheese, yogurtDairy Products; milk, cheese, yogurt

Videos

““Milk the Deadly Poison”Milk the Deadly Poison”http://www.youtube.com/watch?v=tYpafipJyDE

““Pink Slime”Pink Slime”http://www.youtube.com/watch?v=bTs-VWbVY5ohttp://www.youtube.com/watch?v=bzjEurReduE

Cows Fed CandyCows Fed Candyhttp://

www.youtube.com/watch?v=iMcAtdholmM

Superbug found in ChickenSuperbug found in Chickenhttp://www.youtube.com/watch?v=fX-oeYZZsL8

Vegetarians

Do not eat meatDo not eat meat There is a difference between vegetarians There is a difference between vegetarians

and vegans. What is it?and vegans. What is it? May have a challenge getting protein, so how May have a challenge getting protein, so how

do they?do they? Eggs, Milk, Cheese, YogurtEggs, Milk, Cheese, Yogurt Beans, legumes, grains, nuts, seedsBeans, legumes, grains, nuts, seeds

Combining foods carefully is the keyCombining foods carefully is the key Ex: Legumes + GrainsEx: Legumes + Grains Ex: Nuts + SeedsEx: Nuts + Seeds

Incomplete Proteins

Incomplete ProteinsIncomplete Proteins Lack one or more of the essential amino Lack one or more of the essential amino

acidsacids SourcesSources

Beans, peas, nuts, and whole grainsBeans, peas, nuts, and whole grains If you were to combine peanut butter and If you were to combine peanut butter and

bread, that would give you a complete proteinbread, that would give you a complete protein You don’t have to combine the incomplete You don’t have to combine the incomplete

proteins in one meal, you just need to eat proteins in one meal, you just need to eat them over the course of the day!them over the course of the day!

Role of Proteins

Proteins have many functions Proteins have many functions including;including; During major growth periods such as; During major growth periods such as;

adolescence, puberty, & pregnancy, the adolescence, puberty, & pregnancy, the body builds new cells and tissues from the body builds new cells and tissues from the amino acids in proteins.amino acids in proteins.

Throughout your life your body replaces Throughout your life your body replaces damaged or worn-out cells by making new damaged or worn-out cells by making new ones from protein.ones from protein.

Role of Proteins

Your body also produces enzymes, Your body also produces enzymes, hormones and antibodies from proteins.hormones and antibodies from proteins.

Proteins help supply your body with Proteins help supply your body with energy, even though they are not the main energy, even though they are not the main source.source.

Proteins, like carbs, provide Proteins, like carbs, provide 4 calories per 4 calories per every 1 gram.every 1 gram.

Excess protein is converted to body fatExcess protein is converted to body fat

Activity

How many grams of protein should How many grams of protein should you have per meal and per day? you have per meal and per day? Do you feel you are getting Do you feel you are getting enough or too few?enough or too few?

Does being active increase or Does being active increase or decrease protein needs? Why?decrease protein needs? Why?

Do most people need protein Do most people need protein supplements? Why?supplements? Why?

INTERACTIVE STUDY GUIDE

http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/InterActCh5Ls3.html

“Do Now” Please write down what you ate for;Please write down what you ate for; Breakfast, Lunch and Dinner Breakfast, Lunch and Dinner

yesterday.yesterday.

Tonight input your meals into your Tonight input your meals into your account for your Nutrition Project.account for your Nutrition Project.

Remember to breakdown each meal Remember to breakdown each meal by ounces, cups, teaspoons, by ounces, cups, teaspoons, tablespoon, etc. tablespoon, etc.

Nutrition:Fats/Vitamins/

Minerals

Chapter 5Lesson 4

Fats/Vitamins/Minerals

Objective 1:Objective 1: Compare and contrast Compare and contrast saturated, unsaturated and trans fatty saturated, unsaturated and trans fatty acidsacids

Objective 2: Objective 2: Understand cholesterol Understand cholesterol and the difference between HDL and and the difference between HDL and LDLLDL

Objective 3:Objective 3: Identify the two types of Identify the two types of vitamins and their benefitsvitamins and their benefits

Objectives 4: Identify and explain the Objectives 4: Identify and explain the benefits of mineralsbenefits of minerals

Fats

Fats are a type of lipidFats are a type of lipid Lipid-Lipid- A fatty substance that does A fatty substance that does

not dissolve in waternot dissolve in water In your bloodstream they are stored In your bloodstream they are stored

as triglycerides and cholesterolas triglycerides and cholesterol Fats provide more than Fats provide more than TWICETWICE the the

energy of carbs or proteinsenergy of carbs or proteins 9 calories = 1 gram9 calories = 1 gram

Fats

The building blocks of fats are called The building blocks of fats are called fatty fatty acidsacids

Fatty acids that your body needs but Fatty acids that your body needs but cannot produce are called cannot produce are called essential fatty essential fatty acidsacids

Classified as 2 types depending on their Classified as 2 types depending on their chemical compositionchemical composition SaturatedSaturated UnsaturatedUnsaturated Most fats are a mixture of both typesMost fats are a mixture of both types

Saturated Fatty Acids

Saturated fatty acids hold all the Saturated fatty acids hold all the hydrogen atoms they can, meaning hydrogen atoms they can, meaning they are they are solid at room temperaturesolid at room temperature Examples: Animal fats/tropical oilsExamples: Animal fats/tropical oils

Palm oil, Coconut oilPalm oil, Coconut oil Beef, pork, egg yolks, and dairy foods are Beef, pork, egg yolks, and dairy foods are

higher in saturated fat than chicken and fish.higher in saturated fat than chicken and fish.

High intake of saturated fat = High intake of saturated fat = increased risk of heart diseaseincreased risk of heart disease

Unsaturated Fatty Acids

Unsaturated fatty acids have at least Unsaturated fatty acids have at least 1 unsaturated bond, meaning they 1 unsaturated bond, meaning they have room to add hydrogen.have room to add hydrogen. Examples: Vegetable fatsExamples: Vegetable fats

Olive, canola, soybean, corn and cottonseed Olive, canola, soybean, corn and cottonseed oilsoils

Typically liquids (oils) at room Typically liquids (oils) at room temperaturetemperature

Increase in unsaturated fatty Increase in unsaturated fatty acids = lower risk of heart acids = lower risk of heart diseasedisease

2 Types of Unsaturated Fat

MonounsaturatMonounsaturateded Have only one Have only one

unsaturated bondunsaturated bond Are liquid at room Are liquid at room

temperaturetemperature Solidify when Solidify when

refrigeratedrefrigerated ExamplesExamples

Olive OilOlive Oil Canola OilCanola Oil

PolyunsaturatePolyunsaturatedd Have more than Have more than

one unsaturated one unsaturated bondbond

Liquid at room Liquid at room temp and in the temp and in the refrigeratorrefrigerator

ExamplesExamples Safflower OilSafflower Oil Corn OilCorn Oil

Trans-Fats/ Hydrogenated Oils

Trans fatty AcidsTrans fatty Acids Trans fats (or Trans fats (or transtrans fatty acids) are created in fatty acids) are created in

an industrial process that adds hydrogen to an industrial process that adds hydrogen to liquid vegetable oils to make them more liquid vegetable oils to make them more solid.  Another name for solid.  Another name for transtrans fats is “partially fats is “partially hydrogenated oils."  hydrogenated oils."  Trans fats give foods a desirable taste and texture. Trans fats give foods a desirable taste and texture.  Inexpensive to produce and lasts a long timeInexpensive to produce and lasts a long time Examples:Examples:

Fried Foods (Fries, Doughnuts, Chicken)Fried Foods (Fries, Doughnuts, Chicken) Baked Goods (Pie crust, cookies, crackers, Baked Goods (Pie crust, cookies, crackers,

margarine)margarine)

Question

Do you think trans-fats are better Do you think trans-fats are better or worse for you than fat found in or worse for you than fat found in food? Why?food? Why?

Video

Trans-FatsTrans-Fatshttp://www.youtube.com/watch?v=2S1mQYO0g68

Cholesterol

CholesterolCholesterol A waxy lipid-like substance that circulates A waxy lipid-like substance that circulates

in blood.in blood. Cannot dissolve in your blood, carried by Cannot dissolve in your blood, carried by

lipoproteinslipoproteins 2 major types2 major types LDL- Low Density LDL- Low Density “bad”“bad” HDL- High Density HDL- High Density “good” “good”

A high intake saturated & trans fat can A high intake saturated & trans fat can lead to an increase in cholesterollead to an increase in cholesterol

Video

CholesterolCholesterolhttp://www.healthline.com/understanding-http://www.healthline.com/understanding-cholesterol/anatomy-animations#1/bodies-in-cholesterol/anatomy-animations#1/bodies-in-motion-cholesterolmotion-cholesterol

Role of Fats

Fats are essential to transport vitamins, Fats are essential to transport vitamins, A,D,E, and K in your blood.A,D,E, and K in your blood. They serve as sources of They serve as sources of linoleic acidlinoleic acid, an , an

essential fatty acid that is needed for essential fatty acid that is needed for growth and healthy skin.growth and healthy skin.

Fats add texture and flavor to foodsFats add texture and flavor to foods Help satisfy hunger longer than carbs and Help satisfy hunger longer than carbs and

proteinsproteins No more than 20-30% of your daily No more than 20-30% of your daily

caloric intakecaloric intake

Role of Fats

Omega 3 fatty acids found in fish Omega 3 fatty acids found in fish oil, eggs and seeds may help in oil, eggs and seeds may help in lessening inflammation and lessening inflammation and improving joint health.improving joint health.

Good fat and HDL cholesterol aid Good fat and HDL cholesterol aid in reducing risks for heart disease in reducing risks for heart disease and improve brain functionand improve brain function

Risks & Blood Levels

Fasting Triglyceride levels <150 Fasting Triglyceride levels <150 mg/dlmg/dl

Fasting Cholesterol levels should Fasting Cholesterol levels should be be

- Total <200- Total <200

- LDL <100- LDL <100

- HDL >40- HDL >40

- Ratio 4:1- Ratio 4:1

Activity

What is considered a healthy total What is considered a healthy total cholesterol LDL, HDL and ratio? cholesterol LDL, HDL and ratio? What are the risks of having high What are the risks of having high total Cholesterol, LDL and total Cholesterol, LDL and Triglycerides? Triglycerides?

Are cholesterol & triglycerides levels Are cholesterol & triglycerides levels controllable? How? controllable? How?

What changes can you make to your What changes can you make to your diet, to decrease saturated and trans diet, to decrease saturated and trans fat? Explain…fat? Explain…

Vitamins

VitaminsVitamins Are compounds that help regulate many Are compounds that help regulate many

vital body processes including;vital body processes including; Digestion, absorption, and metabolism of other Digestion, absorption, and metabolism of other

nutrients.nutrients. 2 types: Water or Fat soluble2 types: Water or Fat soluble

Water- Dissolve in water, and pass easily into the Water- Dissolve in water, and pass easily into the blood during digestion. (figure 5.1)blood during digestion. (figure 5.1)

Ex: Vitamins C, B1, B2, Niacin, B6, B12, Folic AcidEx: Vitamins C, B1, B2, Niacin, B6, B12, Folic Acid Fat- Absorbed, stored and transported in fat (Fig Fat- Absorbed, stored and transported in fat (Fig

5. 2)5. 2) Ex: Vitamins A, D, E, and KEx: Vitamins A, D, E, and K

Vitamins, Function & Sources

http://www.emedicinehealth.com/http://www.emedicinehealth.com/vitamins_their_functions_and_sourcevitamins_their_functions_and_sources-health/article_em.htms-health/article_em.htm

Minerals/Water

MineralsMinerals Substances that the body cannot manufacture but Substances that the body cannot manufacture but

are needed to form healthy bones and teeth.are needed to form healthy bones and teeth. Ex: Calcium, Phosphorus, Magnesium, IronEx: Calcium, Phosphorus, Magnesium, Iron

WaterWater Vital to our everyday body functionVital to our everyday body function Lubricates your joins and mucous membranesLubricates your joins and mucous membranes Drink 8 cups a dayDrink 8 cups a day Some beverages (caffeine, juice) cause us to lose Some beverages (caffeine, juice) cause us to lose

some of the water through increased urination. some of the water through increased urination. Some fruits and vegetables contain waterSome fruits and vegetables contain water

Minerals, Function & Sources

http://www.emedicinehealth.com/http://www.emedicinehealth.com/minerals_their_functions_and_sourcminerals_their_functions_and_sources-health/article_em.htmes-health/article_em.htm

Radiating Lettuce and Spinach

http://www.cnn.com/video/#/video/http://www.cnn.com/video/#/video/bestoftv/2008/08/21/bestoftv/2008/08/21/ldt.schiavone.food.safety.cnn?ldt.schiavone.food.safety.cnn?iref=videosearchiref=videosearch

http://cbs5.com/health/http://cbs5.com/health/radiation.lettuce.spinach.2.800109.html?radiation.lettuce.spinach.2.800109.html?detectflash=falsedetectflash=false

Continued…

ArsenicArsenic in rice in rice http://abcnews.go.com/Health/http://abcnews.go.com/Health/

arsenic-rice-report-finds-worrisome-arsenic-rice-report-finds-worrisome-levels/story?id=17267872levels/story?id=17267872

BPA in canned goodsBPA in canned goods http://www.nbcchicago.com/video/http://www.nbcchicago.com/video/

#!/news/health/Obesity---BPA/#!/news/health/Obesity---BPA/170329476170329476

Activity

How can you assure you are How can you assure you are getting a balance of vitamins and getting a balance of vitamins and minerals in your diet? Why is this minerals in your diet? Why is this important?important?

How can you tell if you are How can you tell if you are hydrated?hydrated?

Interactive Study Guide

http://glencoe.mcgraw-hill.com/http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/sites/dl/free/0078726549/359988/InterActCh5Ls2.htmlInterActCh5Ls2.html