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Chapter 5

Chapter 5 . Lesson 1. Nutrition During the Teen Years. You’ll Learn: Explain the relationship between nutrition, quality of life, and disease. Evaluate various influences of food choices. Explain the immediate and long-term benefits of nutrition on body systems. Vocabulary:

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Chapter 5

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  1. Chapter 5 • Lesson 1

  2. Nutrition During the Teen Years You’ll Learn: • Explain the relationship between nutrition, quality of life, and disease. • Evaluate various influences of food choices. • Explain the immediate and long-term benefits of nutrition on body systems Vocabulary: Nutrition Calories Nutrients Hunger Appetite

  3. Nutrition- the process by which the body takes in and uses food. • Good nutrition enhances your quality of life and helps prevent disease. • Calories- units of heat that measure the energy used by the body and the energy that food supply to the body. • Nutrients- are substances in food that your body needs to grow, to repair itself, and to supply you with energy.

  4. Hunger- a natural physical drive that protects you from starvation( Physical desire). • Appetite- a desire, rather than a need to eat (Psychological desire).

  5. A number of environmental factors influence food choices: • Food and emotions • Family, friends, and peers • Cultural and ethnic background • Convenience and cost • Advertising

  6. Good Nutrition is essential for health throughout life, but particularly during adolescence-one of the fastest periods of growth.

  7. Chapter 5 Lesson 2

  8. Nutrients • You’ll Learn To: • Describe the functions of the six basic nutrients in maintaining health • Demonstrate knowledge of nutrients in a variety of foods • Analyze the relationship among good nutrition, health promotion, and disease prevention. Vocabulary: Carbohydrates Fiber Proteins Lipid Vitamins Minerals

  9. Carbohydrates- are the starches and sugars present in foods. • 4 grams per calorie • Simple Carbohydrates- sugars such as fructose and lactose. • Complex Carbohydrates- starches in whole grains, seeds, and nuts.

  10. All carbohydrates are converted in to glucose by the body (Stored as glycogen). • Fiber- an indigestible complex carbohydrate. • Helps move waste through the digestive system • Prevents constipation

  11. Proteins- are nutrients that help build and maintain body cells and tissues. • Complete Proteins- contain all of the nine essential amino acids. • Animal and soybean products • Incomplete Proteins- lacks one or more of the essential amino acids. • Beans, peas, nuts, and whole grains

  12. Builds new cells, and tissues from the amino acids in protein. • Makes enzymes, hormones, and antibodies. • Supplies energy-4 calories per gram

  13. Lipids- a fatty substance that does not dissolve in water. • Saturated fatty acids- holds all the hydrogen atoms it can. Animal and tropical oil fats (solid at room temperature). • Unsaturated fatty acids- liquid at room temperature and associated with a reduced risk of heart disease.

  14. Provides a concentrated form of energy • Transport Vitamins A,D,E, & K. • Development of healthy skin • Diet should consist of 20 to 30 % of fats. • Cholesterol- waxy lipid-like substance that circulates in blood to manufacture cell membranes, bile, and nerve tissue.

  15. Vitamins- are compounds that help regulate many vital body processes, including digestion, absorption, and metabolism of other nutrients. • Water soluble-dissolve in water and pass easily into the blood stream during digestion( Vitamin C, B, Niacin, and Folic Acid). • Fat soluble- absorbed, stored, and transported in fat (Vitamin A, D, E, and K). Excess buildup can be toxic.

  16. Mineral- are substances that the body cannot manufacture but that are needed for forming healthy bones and teach and for regulating may vital body processes. • Calcium, Phosphorous, Magnesium, and Iron

  17. Water- is vital to every body function. Most abundant nutrient in the body. • Lubricates joints, digestion, absorption, and elements waste.

  18. Chapter 5 Lesson 3

  19. Guidelines for Healthful Eating • You’ll Learn To: • Evaluate the concepts of balance, variety, and moderation, using the Food Guide Pyramid and national dietary guidelines • Examine the effects of healthful eating behaviors on body systems • Select healthful meals and snacks as part of a balanced diet. Vocabulary: Dietary Guidelines for Americans Food Guide Pyramid

  20. Dietary Guidelines for Americans- a set of recommendations for healthful eating and active living. • A: Aim for Fitness • B: Build a Healthy Base • C: Choose Sensibly • Moderate fat, sugar and salt intake

  21. Importance of Breakfast • Nutritious Snacks • Eating out/Eating Right

  22. Chapter 5 Lesson 4

  23. Food and Healthy Living • You’ll Learn To: • Utilize the information on food labels. • Develop specific eating plans to meet changing nutritional requirements, such as special dietary needs and food allergies • Analyze the influence of policies and practices on the prevention of foodborne illness • Develop and analyze strategies related to the prevention of foodborne illness. Vocabulary: Food Additives Food Allergy Food Intolerance Foodborne Illness Pasteurization Cross-contamination

  24. Nutritional Label/Nutritional Facts Panel • Ingredients List by weight in descending order • Food Additives- substances intentionally added to food to produce a desired effect. • Sugar and Fat Substitutes • Aspartame- sugar free substitute • Olestra- fat free substitute

  25. Nutrient Content Claims • Light of Lite- calories reduced by 1/3 • Less- 25% less of a nutrient of calorie • Free- no fat, sugar, sodium, or calories • More- 10% more of a vitamin, mineral, protein, or fiber. • High, rich in, excellent source of- 20% more of a vitamin, mineral, protein, or fiber. • Lean- less than 10 grams of total fat.

  26. Reflects freshness • Expiration date • Freshness date • Pack date • Sell-by date

  27. Food Allergy- a condition in which the body’s immune system reacts to substances in some foods. • Allergens- are proteins that the body responds to as if they were pathogens. • Peanuts, eggs, wheat, soy, fish and shellfish. • Reaction can include rash, hives, itchiness, vomiting, diarrhea, or abdominal pain.

  28. http://www.youtube.com/watch?v=VcxdqIPLyK8&safe=active

  29. Food Intolerance- a negative reaction to a food or part of food caused by a metabolic problem, such as the inability to digest parts of certain foods of food components. • Milk or wheat

  30. Food borne illness- food poisoning • Contaminated by bacteria such as Norwalk, E. coli, and Salmonella. • Pasteurization- is the process of treating a substance with heat to destroy or slow the growth of pathogens.

  31. Clean • Cross-contamination- the spreading of bacteria or other pathogens from one food to another. • Separate • Cook • Chill

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