1 Cooperative Learning Lesson Plan Course: Foods for Life Unit: Nutrition (8 10 days) Lesson: Nutrients Practical Problem: How do we choose nutritious foods? Objectives: 1) Identify 6 major groups of nutrients (Cognitive / knowledge) 2) Summarize the 3 main functions of nutrients (Cognitive / Synthesis) 3) Describe how nutrients work together in promoting health (Cognitive / Evaluation) 4) Summarize basic functions and food sources of carbohydrates, fats, proteins, vitamins, and minerals (Cognitive / Synthesis) 5) Identify effects of nutrients on the body (Cognitive / Analysis) 6) Plan a set of meals that demonstrate ways to add food variety and nutrients to your eating plan (Cognitive / Synthesis) Materials: Introduction (5 min.): Nutrition and Wellness Textbook (chapters 5 and 6) Food for Today textbook (chapter 2) Issue Articles from Nutrition and Wellness Issue Resource in teacher tool box Issue # 6 Issue # 7 Issue # 10 Issue # 15 Issue # 18 Computers with internet access T-chart examples for teacher Poster paper and markers for T-charts Nutrient quick sheets Help-Me Help-You sheet Other materials as directed by students What have we been studying for the past week? (How to make healthy food choices) We have been looking at the reasons we choose the foods that we eat, what the USDA says we should be eating, how different cultures meet their food needs, etc. In doing this, we have been throwing around words like carbs, fat, protein, vitamins, minerals, fiber, etc. However, what is a carbohydrate? Why do we need them? What foods provide them for the body? Can we exist on a carb-free diet? We need to answer these questions, and many more, for each of our terms so that we can fully understand our eating plan or diet. To do this, we are going to look at the 6 nutrients. What are the 6 nutrients? (Carbohydrates, Fat, Protein, Vitamins, Minerals, and Water) What happened to fiber? Now that we know what the nutrients are, what are other questions you have about the nutrients? Are there different types of fat? Carbohydrates? Protein? What are the different types of vitamins and minerals for? Is it really that important that we get them all? Are supplements (like pills) ok to get us the vitamins and minerals we need?
2 How many of you enjoy working in groups? I used to dread working in groups for probably some of the same reasons some of you did not raise your hands. I always felt like no one else did their share of the work or they were not paying attention. With that in mind, I like to use a strategy called cooperative learning other teachers may do it with you and call it group work so that it does not cause confusion. We are going to use this strategy for the next several days in order to help us learn a lot of information about nutrients, and then share the information with each other in our cooperative groups. It is my belief that you are more likely to learn from each other and hold each other accountable to learn each part. In your groups, you will each choose a nutrient to research. You will become the expert on that nutrient. Then you will report back to your cooperative group and you will TEACH them the information. Teacher Cooperative Strategy Notes: 1. For Cooperative Learning to be effective, you must build student buy in. 2. Elements that must be present include: Positive Interdependence (PI): T Tasks division of work so that each person depends on the others I Identity group establishes an identity R Resources each person has a portion of the materials; they must combine to reach their goal E Environment the room/limitations D Duty/Roles each person assigned a role that is connected to task F Fantasy task given where they must collaborate to survive R Rewards group celebrates success O Outside Enemy groups placed in competition with each other G Goals student can reach goal only if the rest of the group achieves their goals Individual Accountability (IA): The students are motivated to get their work completed with mastery Can be done with: Individual random note checks Individual testing / assessment These elements will be highlighted throughout the lesson plan. Higher rates of success with cooperative learning strategies are usually associated with having as many elements of positive interdependence as possible.
3 Concepts: Social Skills Check for Understanding Looks Like Questioning look on face Telling the same information 2 times Tilting head when asked a question Active Listening Looks Like Leaning forward Eye contact with speaker Nodding head Taking notes on what was said Scrunched forehead (thinking look) Sounds Like Asking Do you understand/get it? Asking Can you tell me what I just said? Asking specific questions about Asking Do you need me to repeat that? Sounds Like Asking Can you tell that another way? Paraphrasing what the person just said Asking specific questions about Asking Can you give me an example? Saying I still don t get it Six Nutrients 1. Water VITAL Nutrient Provides 0 calories per gram of water Needed to help body perform many life-supporting activities Carries nutrients in body Eliminates waste Helps regulate body temperature When you get hot, you perspire and the evaporated air cools your body You can live several weeks without food, but only several days without water Your body is 65% water! Your blood is 80% water! Each day our bodies lose 2 3 quarts or water. To replace it, you need to drink 2 quarts or 8 cups of fluids each day Sources of water Plain water Juices, milk, and soups Many foods fruits, vegetables, breads, and meat may supply a small amount of water Watermelon is over 90% water! Beverages with caffeine (soda, tea, coffee) are NOT good sources because caffeine takes water out of the body 2. Fat Fat is both a food and a nutrient As a food, it gives your meals texture and flavor, it also slows down the digestive system, helping you feel full longer As a nutrient, it supplies energy and has other important roles in the body such as: Provides 9 calories per gram of fat = energy Promotes healthy skin and normal growth
4 Acts as a partner with certain vitamins carrying them to wherever they body needs them (Vitamins A, D, E, and K) Cushions vital organs such as the heart and the liver Fat is divided into two major categories: Saturated hard at room temperature examples: stick of butter / margarine, fats in meal, poultry, and dairy products Unsaturated liquid at room temperature examples: vegetable oils, nuts, olives, and avocados Cholesterol a waxy substance that is part of every cell in your body (it is not a fat!) a high level of cholesterol in your blood increases your risk for heart problems your body PRODUCES cholesterol and it also obtains it from food cholesterol is found in foods from animal sources: meat, poultry, fish, egg yolks, and dairy products foods from PLANT sources have NO cholesterol (example - nuts) If you have high blood cholesterol, you need to change your diet so it is low in cholesterol (which usually means low in saturated fat food sources) Food Sources of Fat naturally present in meat, poultry, fish, nuts, and dairy products vegetable oil is a liquid form of fat used to fry foods Butter, margarine, cream, and mayonnaise are almost all fat these sources of fat are almost always found in salad dressings, gravy, cookies, cakes, ice cream, etc.. 3. Vitamins Provides 0 calories per gram only needed in small amounts but they are essential to the body because: they build body tissue, help regulate body processes, and help other nutrients do their jobs the body can not produce energy without vitamins two major categories of vitamins: fat soluble vitamins A, D, E, and K dissolve in fat are stored in body fat and the liver for later use eating too much of them can be harmful to the body (toxic) water soluble vitamins C and B dissolve in water are not stored in the body, so you need to replenish them excess is excreted in the urine (too much is not good, because it causes the kidneys to work too hard to remove them
5 Fat Soluble Vitamin Vitamin A promotes growth and healthy skin and hair helps eyes adjust to darkness helps body resist infections Examples of food sources: Dairy products Dark, leafy green vegetables (spinach) Deep yellow orange fruits and vegetables (carrots, pumpkin, winter squash, cantaloupe, peaches, and apricots) Vitamin D helps build strong bones and teeth enhances calcium absorption Examples of food sources: Fortified milk Egg yolks Fatty fish (salmon and mackerel) Liver * Body produces Vitamin D from sunlight Vitamin E protects other nutrients from damage helps form red blood cells and muscles Examples of food sources: Vegetable oils Whole grain breads and cereals Dark green, leafy vegetables Dry beans and peas Nuts and seeds Vitamin K helps blood clot Examples of food sources: Dark green, leafy vegetables Wheat bran and wheat germ Some fruits Egg yolks Liver
6 Water Soluble Vitamin Vitamin C (Ascorbic Acids) Increases resistance to infection Maintains healthy teeth and gums Helps wounds heal Helps keep blood vessels healthy Examples of food sources: Citrus fruits (oranges, grapefruit) Cantaloupes Tomatoes Green peppers Strawberries Kiwi Mangoes Potatoes Broccoli Cabbage Vitamin B Types of B vitamins include: *Thiamin *Riboflavin *Niacin *Vitamin B12 * Folic Acid (Folate) Helps in energy production Maintains healthy nerves Helps resist infection Helps rebuild red blood cells Helps prevent birth defects (folic acid) Examples of food sources: Enriched and whole grain breads and cereals Fruits and vegetables Dairy products and eggs Lean pork, meat, poultry, and fish Dry beans, peas, and nuts a third category is antioxidant (combines vitamins from the two groups above) An antioxidant helps protect the body from cell damage that can lead to health problems Vitamins A, C, and E are also antioxidants Food sources include: fruits, vegetables, whole grain breads and cereals, and nuts 4. Minerals Provides 0 calories per gram Promote good health while regulating body processes AND becoming part of bones, teeth, and blood Divided into 3 groups: Major Minerals Needed in relatively large amounts Calcium, phosphorus, and magnesium
7 Electrolytes Specific major minerals that work together to maintain the body s fluid balance Potassium, Sodium, and Chloride Trace Minerals needed in very small amounts, but they are just as important as the other minerals Iron, Zinc, Copper, Iodine and Selenium Need to pay attention while you are in your teenage years in order to have strong bones and healthy blood in the future Healthy Bones Your bones need calcium, phosphorus, and magnesium to grow Your need is highest for these minerals when you are in your teen years and building bone while trying to maintain what you already have If you do not get enough of these minerals, then your body will withdraw what it needs, which will lead to osteoporosis Osteoporosis is a condition in which bones become porous and break easily Healthy Blood Iron helps red blood cells carry oxygen to all parts of your body Without it = anemia, a condition that makes you feel tired and weak Females need more iron due to the loss of iron and the extra need in the female reproduction systems; therefore, women are at higher risk for anemia Mineral Calcium Builds and renews bones and teeth Regulates heartbeat, muscles, and nerves Examples of food sources: Milk, yogurt, cheese Dark green, leafy vegetables Canned fish with edible bones Dry beans Calcium-fortified juices and cereals, etc. Phosphorus Helps in energy production Builds and renews bones and teeth Examples of food sources: Milk, yogurt, cheese Meat, poultry, fish, egg yolks Whole grain breads and cereals Magnesium Builds and renews bones and teeth Helps nerves and muscles work properly Examples of food sources: Whole grain products Dark green, leafy vegetables Dry beans and peas Nuts and seeds
8 Sodium, Chloride, and Potassium Help maintain the body s balance of fluid Help with muscle and nerve action Examples of food sources: Sodium and Chloride: Salt and foods that contain salt Potassium: Bananas, grapefruits, and other fruits; vegetables, meat, poultry, fish, dry beans and peas, dairy products Iron Helps build and renew hemoglobin to carry oxygen to cells Examples of food sources: Meat, poultry, fish, dairy products Dry beans and peas Dark green, leafy vegetables Dried fruits Enriched grain products Zinc Helps heal wounds and form blood Helps in growth and maintenance of body tissues Examples of food sources: Meat, liver, poultry, fish Dairy products Dry beans and peas Whole grain breads and cereals Eggs Fluoride Helps prevent decay by strengthening teeth Examples of food sources: Small amounts added to water by community Toothpaste Selenium Helps your heart work properly Antioxidant? Examples of food sources: Whole grain breads and cereals Vegetables (depends on soil) Meat, organ meats, fish, shellfish Iodine Responsible for body s use of energy Examples of food sources: Saltwater fish Iodized salt 5. Protein Helps your body grow, repair itself, and fight disease Provides 4 calories per gram of protein if needed
9 If you eat too much protein, then your body stores the extra calories as body fat. Eating more protein than you need will not trigger the body to build bigger muscles only physical activity does that which, in turn, requires you to need more protein to repair muscles Amino acids are the many small units that make up protein (similar to the notes in music the same notes make up a song or symphony, it just depends on how they are arranged; another example to use would be the letters of the alphabet they can be rearranged to spell out different words) There are 22 known amino acids Your body arranges amino acids to make the different proteins needed Amino acids are broken down into 2 groups: non-essential amino acids your body can make (13 amino acids are in this group) essential amino acids your body can not make that MUST come from the food you eat (9 of the amino acids fall into this category) Proteins are divided into 2 groups: Complete Protein A protein source that has ALL 9 essential amino acids needed by the body; usually ALL animal sources are complete proteins Incomplete Protein A protein source that does NOT have all the essential amino acids needed by the body; usually, plant sources are incomplete proteins. HOWEVER if the right combination of incomplete proteins is eaten together (or in the same 12 hour period) they would make a complete protein. Example Black beans and rice or a peanut butter and jelly sandwich. Food sources of protein Animal Sources Meat, poultry, fish, eggs, and dairy products = complete proteins Plant Sources Dry beans, peas, and nuts Grains have a little protein, but not much 6. Carbohydrates Body s main source of energy Provides 4 calories per gram of protein Generally, they are the least expensive form of energy (compared to protein and fat) If you skip meals or limit carbohydrate intake, your body may run short on energy and have to pull from the protein or fat and then they can not do their specialized jobs If you eat more carbohydrates than you need, you may get more calories than you need, which the body then stores as fat Grouped into 2 categories: simple sugars are simple because they are made of one or two sugar units complex Broken down into 2 sub categories: starches and dietary fiber Starches are complex because they are made up of many sugars all attached together During digestion, starches break down into single sugars, which are then taken by the body and used for energy Most foods that are high in complex carbohydrates are also good sources of fiber Dietary fiber is a plant material that can not be digested Dietary fiber can be broken down into 2 categories: soluble fiber and insoluble fiber
10 Soluble Fiber dissolves in water and increases the thickness of the stomach contents (oat products, beans, etc..) Insoluble Fiber does not break down, but absorbs water and becomes bulky. This bulk is what produces regular bowel movements (whole wheat grain products, vegetable / fruit skins) It helps your digestive track work properly and may help protect your body from heart disease and cancer. Food sources of carbohydrates Simple sugars are natural parts of some foods example fruit (fructose), grains (maltose), milk (lactose) the most widely used sugar is sucrose or table sugar from sugar cane or sugar beets these foods also carry other important nutrients, such as vitamins Sources of complex carbohydrates are: whole wheat grain products, rice, breads, pasta vegetables such as squash, potatoes, corn dry beans, peas, and lentils
11 Implementation of Strategy: Phase 1: Prepare for Cooperative Learning Tasks This is done by proof of the lesson plan this stage is when the teacher makes the decisions on how the strategy will look Teachers may want to use a Teacher Decision Sheet or a brief outline of details in order to remember where to direct the students attention during the lesson Elements that are not easily visible in this lesson include: Goal If each student reads, studies, and explains their topic thoroughly to the rest of the group, then each group member will be successful at mastery learning. With mastery of the content, they will do well during the review and assessment portion of the lesson. Fantasy They must all work together to get a passing grade on the assessment. This could be developed if you wanted to add a Survivor component. Phase 2: Structure of Cooperative Learning Experience Day 1 Social Skills Use chart paper to create T-charts for the two social skills: Active Listening and Checking for Understanding. Ask students: Why is it important to practice active listening skills? What about checking for understanding? Connect social skills with miscommunication problems they may have with parents (over chores, money, etc.) or with teachers (not paying attention, but they are ) and miscommunications with friends. Use an example to get students started with what it looks like and sounds like, then, have students provide the rest of the examples. Use the Teacher Decision Sheet to ensure that the elements you want included are stated. Explain how the teacher observation of these social skills will work (use observation sheet) Decide if you will do this on a 10-minute rotation, or some other method of observation Set goal for each social skill Each group should have each student displaying at least 1 trait of each social skill For each group that has each member displaying at least 1 of each social skill, I will allow that many minutes of open notebook testing toward the end of the testing period (PI / Reward) Organize Groups Have students count off by 4 s. As they say their numbers, give them a Nutrient Quick Sheet that corresponds with their number. Assign the following nutrients to the student with that number (PI / Roles): 1. Vitamins 2. Minerals 3. Carbohydrates 3. Water 4. Protein 4. Fats
12 Then have students get into groups of 4 by choosing partners that have a 1, 2, 3, or 4. Example if I am a 2, then I want to look for partners that have a 1, 3, and 4. ** They can only have one person from their previous table group in this new group. Once in groups, have them write each other s names on their papers so they do not forget what cooperative group they are in. Each cooperative group will be designated an area of the room that is their meeting space. In this area they are to leave their collected resources and team folder (PI / Environment) Use cooperative starter questions to get the students talking and telling each other about themselves (establishes a supportive, trusting environment): What do you know about the nutrient you have? How do you learn best? What can we do as a group to help each other learn the material for the final test? Once student introductions are completed, students will need to complete the following tasks: Create a team name / identity (PI / Identity) Decorate their team folder (PI / Identity) Time permitting, they could even create a team banner to place in their designated area (PI / Environment) Assign the following roles (PI / Roles): 1. *Presenter presents their information 2. *Time keeper makes sure group stays on topic to complete all tasks on time 3. *Social skills checker monitors to make sure everyone is actively listening and checking for understanding 4. **Resource manager collects materials on a daily basis and stores folder in designated area * Roles 1, 2, and 3 will rotate during the days the cooperative group shares their information to each other ** Role 4 will begin today, and will be responsible each day to make sure each member s information gets put back into their team folder. Day 2 Post unit objectives on poster paper on a visible area so all students can see them Review with students the academic and the interpersonal objectives T-Charts should also be located in this same area Pass out materials to each member of the group that correspond with their number (PI / Task) Teacher asks: Why do you think I have divided all the information for these chapters among each of your group members? Answer looking to develop is: so that the division of information forces each of you to rely on the rest of the group to learn the information and to meet the various goals we will set This verbal discussion will increase buy-in; if it is just stated, the buy-in may not be as strong to begin the lesson NOTE: one set per group so they must develop a sense of positive interdependence reinforces task division if they do not have all the information Textbooks (Nutrition and Wellness chapter 5 and 6 and / or Food for Today chapter 2) Other handouts as necessary
13 Use Issues resource in teacher textbook box of Nutrition and Wellness textbook Issue # 6 Issue # 7 Issue # 10 Issue # 15 Issue # 18 Have student move to their expert group NOTE: even though this group is temporary, time spent to develop a sense of team is helpful in the end to reach the academic objective Students may select to make a certain part of the room or area theirs (PI) Students need to: Use this time to have students talk about what they plan on doing while they are reading to record the information for themselves and their cooperative group will I only fill out the form the teacher provided, or will I take notes? Does on person want to concentrate on one specific area? Each person reads the guided notes in packet As a group, review the guided notes in their packet to make sure everyone understands what information is needed While working, each student should: Take notes, examples of foods that have nutrients, and chart especially for vitamins and minerals to show sources and what they are used for by the body Students have the rest of the class time to start reading and researching their nutrient Phase 3: Monitor Group Interaction Day 3 Day 4 Students should spend class time reading materials and creating notes that will allow them to teach to their cooperative groups Teacher moves from person to person to ensure they are understanding what they are reading and picking up the main points Students have 10 minutes to review their information, or to finish any necessary reading or research In expert groups, have students assume the following roles (PI / Roles): Presenter presents their information Time keeper makes sure group stays on topic to complete all tasks on time Cross checker cross-check guided notes sheet and quick notes to make sure all information is presented Social skills checker monitors to make sure everyone is actively listening and checking for understanding Review material they read, make sure they have examples and can talk about the material without reading notes directly Teacher will: Use observation sheet to monitor group and individual work Give feedback on social skills for the group and individual Have students sign each other s notes stating that the person (whose notes you are signing) helped create the notes AND they are able to explain them to the group (PI / Task) Teacher may collect any expert group member s notes to be graded for the entire group. Use random name selection (example - names on popsicle sticks) (IA)
14 Day 5 Day 6 In expert groups, have students write 5 7 questions that would be on a test. These are to be included in final assessment. Each person in the group signs the question sheet to indicate that they can explain AND answer the questions developed by the group Have students move back to cooperative groups and begin sharing the material they learned about their nutrient Again, teacher may collect any group member s notes to be graded for the entire group. Use random name selection (example - names on popsicle sticks) Return and have groups continue reporting out their information regarding their nutrient When done reporting out, groups should use this time to: Quiz and check each other s understanding of the material each person presented Determine how well they made sure everyone is learning Develop mnemonics to remember their information Continue guided notes outline (if needed) Nutrient Ball Toss Review Have students get into cooperative groups toss ball in game format keep score of who gets the most correct answers Key to game is that each member must answer a question correctly before any other member of the group tries to answer a question (after having already answered one correctly) (IA) Phase 4: Evaluation and Reflection *EVERY group that has everyone in their group participate with at least 1 correct answer will get 2 bonus points on their test score (PI / Reward) ** During the Nutrient Ball Toss, the team that gets the highest number of points with each team member answering a question correctly will get to use their notes for an additional 10 minutes during the day of testing (PI / Outside Enemy) Other ways to push for IA would be to use popsicle sticks and to randomly call on students to answer questions Day 7 Day 8 Test using students questions as well as teacher s (a combination of the two) Include any open-notebook minutes as earned by observation sheet records Have students get into cooperative groups, and then have them get into pairs from this foursome. Each student pair gets a COPY of their answer sheet returned to them and they correct their tests using no notes, and they must agree on the final corrected answers. They return to their cooperative group and as a group they go through the answers creating a final answer sheet that each member must agree on AND be able to explain/support their new answers. Teacher can do this check randomly by calling on a group member to support their team s answer (again, use popsicle sticks with students names already on them to randomly select a student) (IA). At this point, they may use the materials they created and the resources provided during the research segment of the activity Each group turns in a final answer sheet. Each cooperative group that gets a score of 95% or better on the group answer sheet will receive 5 bonus points on their individual test score (PI / Reward)
15 Closing/Generalizations: Assessment: Have students complete the Help Me Help You worksheet Use the following questions to connect and guide classroom discussion regarding curriculum: How does the information each group learned about the nutrients connect to the Dietary Guidelines we learned about last week? Some people said that now they know about the nutrients, it will help them eat better. How do you plan on applying the information about nutrients to your current diets / eating plans? Describe how connecting the dietary guidelines and the nutrient information will help you when you have a family and children of your own or the next time you are babysitting. Observation of answers during closing / debriefing T-Chart observations of group interactions Expert group review with teacher Nutrient test done individually, corrections done in cooperative groups Help me Help you responses
16 Cooperative Learning Teacher Decision Sheet 1. Social skills to observe Check for Understanding Looks Like Questioning look on face Telling the same information 2 times Drawing or writing an explanation Tilt of head as person explains Watch person s body posture Sounds Like Asking Do you understand/get it? Asking Can you tell me what I just said? Asking specific questions about Asking Do you need me to repeat that? Asking Can you give me an example of? Active Listening Looks Like Leaning forward Eye contact with speaker Nodding head Taking notes on what was said Sounds Like Asking Can you tell that another way? Paraphrasing what the person just said Asking specific questions about Asking Can you give me an example?
17 Guided Notes: Water Vital Nutrient Provides 0 calories per gram of water Needed to help body perform many life supporting activities Carries nutrients in the body Eliminates waste Regulates body temperature When you get hot, you perspire and the evaporated air cools your body You can live several weeks without food, but only several days without water. Your body is 65% water! Your blood is 80% water! Each day our bodies lose 2-3 quarts or water. To replace it, you need to drink 2 quarts or 8 cups of fluids Sources of water Plain Water Milk Juice Sports drinks Many foods examples are fruit and vegetables Watermelon is over 90% water! Beverages with caffeine (soda, tea, coffee) are NOT good sources because caffeine takes water out of the body
18 Fat Fat is both a food and a nutrient As a food, it gives your meals flavor and texture Fat also slows down the digestive system, helping you feel full longer As a nutrient, it supplies energy and has other important roles such as: Provides _9_ calories per gram of fat = energy Promotes healthy skin_ and normal growth Acts as a partner with certain vitamins carrying them to wherever the body needs them (A, D, E, and K) Cushions your vital organs, such as the heart and the liver Fat is divided into two major categories: Cholesterol _Saturated are hard at room temperature examples: stick of butter / margarine, fats in meal, poultry, and dairy products _Unsaturated are _liquid at room temperature examples: vegetable oils, nuts, olives, and avocados A _waxy substance that is part of _every_ cell in your body (it is not a fat!) A high level of cholesterol in your blood increases_ your risk for heart problems Ways to get cholesterol Your body produces_ cholesterol It also obtains it from food Cholesterol is found in foods from _animal_ sources: Examples: meat, poultry, fish, egg yolks, and dairy products Foods from PLANT sources have _NO_ cholesterol Example: nuts
19 Vitamins If you have high blood cholesterol, you need to change your diet so it is low in cholesterol (which usually means low in saturated fat food sources) Food Sources of Fat Naturally present in meat, poultry, fish, nuts, and dairy products vegetable oil is a liquid form of fat used to fry foods Butter, margarine, cream, and mayonnaise are almost all fat These sources of fat are almost always found in salad dressings, gravy, cookies, cakes, ice cream, etc. Provides _0_ calories per gram Only needed in _small amounts but they are important to the body because: They build body tissue They help regulate body processes They help other nutrients do their jobs The body can not produce _energy_ without vitamins Two major categories of vitamins Fat soluble Vitamins A, D, E, and K Dissolve in fat Are stored in _fat and the liver for later use Eating too much of them can be harmful to the body (toxic)
20 Vitamin Function Food Source A D E Promotes growth and healthy skin and hair Helps eyes adjust to darkness Helps body resist infections Helps build strong bones and teeth Enhances calcium absorption Protects other nutrients from damage Helps form red blood cells and muscles Dairy products Dark leafy green vegetables Example: _spinach Deep yellow / orange fruits and vegetables Examples: carrots, pumpkin, winter squash, cantaloupe, peaches, and apricots Fortified _milk Egg _yolks Fatty fish_ Examples: salmon and mackerel _Liver ** Body produces Vitamin D from sunlight Vegetable oils Whole _grain breads_ and cereals _Dark green leafy_ vegetables Dry beans and _peas_ Nuts and seeds K Helps blood clot Dark green, leafy vegetables Wheat bran and wheat _germ_ Some fruits Egg _yolks Liver
21 Water_ soluble Vitamins C and B Dissolve in Water Are not stored in the body, so you need to replenish them Excess vitamin is excreted in the urine Too much causes the kidneys to work too hard Vitamin Function Food Source C (Ascorbic Acids) Increases resistance to _infection Citrus fruits B Other names: *Thiamin *Riboflavin *Niacin *Vitamin B12 * Folic Acid (Folate) Maintains healthy _teeth and gums_ Helps wounds heal Helps keep blood vessels healthy Helps in _energy production Maintains healthy _nerves Helps resist infection_ Helps rebuild _red blood cells_ Helps prevent _birth defects_ (folic acid) oranges, grapefruit Cantaloupes _Tomatoes Green Peppers Strawberries _Kiwi Mangoes _Potatoes_ Broccoli Cabbage Enriched and whole grain _breads and _cereals Fruits_ and _Vegetables_ Dairy products and eggs Lean pork, meat, poultry, and fish Dry _beans_, peas_, and _nuts_
22 Minerals Third category is antioxidant Combines vitamins from the two groups above An antioxidant helps protect the body from cell _damage that can lead to health problems Vitamins _A_, C_, and _E_ are also antioxidants Food sources include: Fruits _Vegetables Whole grain breads and cereals Nuts Provide _0_ calories per gram Promote good health while regulating body processes AND becoming part of bones_, _teeth, and blood Divided into 3 groups: Major_ Minerals Needed in relatively large_ amounts Calcium, phosphorus, and magnesium Electrolytes Specific major minerals that work together to maintain the body s fluid balance Potassium, Sodium, and Chloride Trace_ Minerals Needed in very small amounts, but just as important as the other minerals Iron, Zinc, Copper, Iodine and Selenium Healthy bones Your bones need _calcium_, _phosphorous, and magnesium to grow Your need is highest for these minerals when you are in your teen years
23 Healthy Blood You are trying to build bone while maintaining what you already have If you do not get enough of these minerals, then your body will withdraw what it needs, and it will lead to osteoporosis Osteoporosis_ is a condition in which bones become porous and _break easily Iron helps red blood cells carry oxygen_ to all of your body Without it, a condition called anemia_ occurs This condition makes you tired and weak Females need more iron due to the loss of iron and extra need in the female reproduction systems. Therefore, women are at higher_ risk for anemia Mineral Function Food Source Calcium Builds and renews bones_ and _teeth_ Regulates Heartbeat Muscles Nerves Phosphorus Helps in energy production Builds and renews _bones_ and _teeth_ Magnesium Builds and renews _bones_ and teeth_ Helps nerves and muscles work properly Milk, yogurt, cheese Dark _green_, _leafy vegetables Canned fish with edible _bones Dry _beans_ Calcium fortified _juices_ and _cereals_, etc.. Milk, yogurt, cheese Meat, poultry, fish, egg yolks Whole grain breads and cereals Whole grain products Dark green, leafy vegetables Dry beans and peas Nuts and seeds
24 Sodium, Chloride, and Potassium Help maintain the body s _balance of _fluid_ Help with muscle and nerve action Iron Helps build and renew _hemoglobin_ to carry oxygen to cells Zinc Helps heal wounds Forms blood cells Helps in growth and maintenance of _body tissues_ Fluoride Helps prevent decay_ by strengthening teeth Selenium Helps your _heart_ work properly Antioxidant? Sodium and Chloride: Salt Foods that contain salt Potassium: _Bananas Grapefruits Vegetables Meat, poultry, fish, Dry _beans_ and _peas Dairy Products_ Meat, poultry, fish _Dairy_ products Dry beans_ and _peas Dark _leafy_, green vegetables Dried fruit_ Enriched _grain_ products Meat, liver, poultry, fish _Dairy_ products Dry _beans_ and _peas_ Whole grain breads_ and cereals Eggs Small_ amounts added to water by community _Toothpaste_ Whole grain _breads_ and _cereals_ Vegetables (depends on soil) Meat, organ meats, fish, shellfish
25 Iodine Responsible for body s use of energy_ Saltwater fish Iodized_ salt Protein Helps your body _Grow Repair_ itself _Fight_ disease Provides _4 calories per gram of protein If you eat too much protein, then your body stores the extra calories as _fat. Eating more protein than you need will _NOT_ trigger the body to build bigger muscles only _Physical_ activity does that which in turn requires you to need more protein to repair muscles Amino acids are the many small units_ that make up protein Similar to the notes in music the same notes make up a song or symphony - it just depends on how they are arranged Another example to use would be like the letters of the alphabet they can be rearranged to spell different words There are _22_ known amino acids Your body arranges amino acids to make the different proteins needed Amino acids are broken down into _2_ groups _Non-essential amino acids your body can make 13 amino acids are in this group Essential amino acids your body can not make that MUST come from the food you eat 9 of the amino acids fall into this category Proteins are divided into 2 groups: _Complete Protein Has ALL 9 essential amino acids needed by the body Usually ALL _animal_ sources are complete proteins
26 Carbohydrates Incomplete_ Protein Does _NOT have all the essential amino acids needed by the body Usually plant sources are incomplete proteins. HOWEVER if the right combination of incomplete proteins are eaten together = complete protein Examples black beans and rice or a peanut butter and jelly sandwich. Food sources of protein Animal Sources Meat, poultry, fish, eggs, and dairy products = complete proteins Plant_ Sources Dry _beans_, peas_, and nuts Grains_ have a little protein Body s _main source of energy Provide 4_ calories per gram of carbohydrate If you _skip_ meals or _limit carbohydrate intake, your body may run short_ on energy Body will pull from the protein or fat and then they can not do their specialized jobs If you eat more_ carbohydrates than you need, you may get more calories than you need, which the body stores as _fat Generally they are the _least expensive form of energy Carbohydrates are grouped into 2_ categories: _Simple_ Sugars are simple because they are made of 1_ or 2_ sugar units Complex_ Broken down into _2 sub categories: _Starches_ and Dietary Fiber
27 Starches are complex because they are made up of many sugars all attached together During digestion, starches _break down into _simple_ sugars Used for energy Most foods that are high_ in _complex carbohydrates are also good sources of _dietary fiber Dietary fiber is a plant material that can not be digested Dietary fiber can be broken down into _2_ categories: _soluble fiber and _insoluble_ fiber _Soluble fiber Dissolves in _water_ Increases the _thickness_ of the stomach s contents Examples: oat products, beans, etc. _Insoluble fiber_ Does _NOT_ break down Absorbs water and becomes _bulk_ Produces regular _bowel movements Examples: whole wheat grain products, vegetable / fruit skins Fiber helps your digestive_ track work properly and protect your body from _heart_ disease and cancer Food sources of carbohydrates Simple sugars are natural_ parts of some foods Example In fruit the sugar is fructose In grains the sugar is maltose In milk the sugar is lactose
28 The most widely used sugar is sucrose or table sugar from _sugar cane_ or sugar beets_ These foods also carry other important nutrients such as _vitamins_ Sources of complex carbohydrates are: _Whole wheat_ grain products, rice, breads, pasta _Vegetables_ such as squash, potatoes, corn Dry beans, peas, and lentils
29 Quick Sheet This is a beginning list of questions that you should be able to ask your expert member. Remember, each set of questions is just the beginning try to develop new questions and share them with the class by writing them on the board. Vitamins What is a water soluble vitamin? Can you give an example of what the vitamin is (both its name and the food it is found in)? Is it dangerous in large amounts? Why or why not? What is a fat soluble vitamin? Can you give an example of what the vitamin is (both its name and the food it is found in)? Is it dangerous in large amounts? Why or why not? Why is vitamin C important? Why is vitamin B important? Why is vitamin D important? Why is vitamin K important? Why is vitamin A important? Why is vitamin E important? What is it found in? Does more than one B vitamin exist? Are they different? How? What is it found in? What is it found in? What is it found in? What is it found in? What is it found in? What are antioxidants? Minerals What are major minerals? Give examples of what they are and where they are found. What are electrolytes and why are they important? Give an example of what it is and where it is found. What are trace minerals? Give an example of what it is and where it is found. Why is calcium so important? Can you explain osteoporosis? Water Why is water important? What does it do for the body? What are good sources of water? How can foods be a source of water? Are drinks with caffeine in them good sources of water? Why or why not? Fat What is fat? Where does it come from? How does the body use excess fat? What is the difference between fat and cholesterol?
30 Can I get rid of cholesterol from my diet? What is a saturated fat? Give an example. What is an unsaturated (also known as a polyunsaturated or monounsaturated) fat? Give an example too. Which type of fat is better for you? Why? What is hydrogenation? Why is this important? Why is fat essential to your health? Protein How does the body use proteins? Why are proteins important to the body? Where are they found? What are amino acids? What does it mean to be an essential amino acid? What does it mean to be a nonessential amino acid? What is an incomplete protein? What is a complete protein? Carbohydrates What is a carbohydrate used for in the body? Where are they found? What happens if you do not eat enough carbohydrates? What are complex carbohydrates? What is dietary fiber? Why is it important to the body? What is insoluble fiber? What is soluble fiber? What is a simple sugar?
31 Group / Student Social Skill: Active Listening Observation Sheet Social Skill: Checking for Understanding Social Skill:
32 HELP ME HELP YOU! Below are several questions to help me plan for our next several chapters. Please answer them giving me as many specific details as possible. 1. Finish this sentence: One thing I learned doing this activity was. 2. How will this thing you learned during the activity help you later (either in this class, school, life, etc.) 3. If you had to divide a dollar amongst your group members based on how much work they contributed to your goal, how would you divide it? (Example if you think everyone did equal amounts of work, you would give each person 25 cents) 4. Use the space below to tell me the + s (things you liked about the class activity done over the past several days) AND the s (changes that need to be made to help you be more successful next time) +
33 Name Nutrient Test Correct Multiple Choice, Completion, and Matching Responses are worth 1 point each. Correct responses to question number 34 are worth 3 points, and correct responses to question number 35 are worth 4 points. Multiple Choice Identify the letter of the choice that best completes the statement or answers the question. 1. It is recommended that you get percent or more of your daily intake of calories from carbohydrates. a. 25 c. 40 b. 30 d Studies show that may help lower blood cholesterol levels. a. lutein c. insoluble fiber b. soluble fiber d. Hydrogenation 3. Peanuts are high in. a. cholesterol c. Fiber b. carbohydrates d. Fat 4. Water-soluble vitamins, which are needed on a daily basis, include. a. vitamins A, C, and D c. B vitamins and vitamin C b. vitamins A, D, E, and K d. vitamins C and D
34 Name Completion Complete each sentence or statement. five sugars protein complete essential incomplete E fat-soluble water-soluble fat iron D A sodium caffeine carbohydrates four six 5. Although there are more than 40 different nutrients, they are grouped into just categories. 6. During digestion, the body breaks down starches into single, which are then taken into the blood to make energy. 7. is a nutrient that supplies the body with energy and acts as a cushion to protect some vital organs. 8. The amino acids that a body cannot make, and therefore must come from foods a person eats, are called amino acids. 9. Foods from animal sources are called proteins. 10. Foods from plant sources are called proteins. 11. Vitamins such as C and B are vitamins, which cannot be stored in the body for later use. 12. Vitamins such as A, D, E, and K are vitamins, which can be stored in the body for later use. 13. is a mineral needed by the body to help red blood cells carry oxygen to all the cells. 14. Vitamin, which helps build strong bones and teeth, is found in fortified milk, egg yolks, fatty fish, and liver. 15. Beverages that contain are not the best sources of water because they make the body lose some water. 16. The main source of energy for the body is.
35 Name Matching Match each source with the correct nutrient. Do not use any source more than once. Some sources will not be used. a. bananas, oranges, dry beans, fish b. canned fish; dairy products c. cantaloupe, oranges, kiwi, tomatoes d. cauliflower, cabbage, egg yolks e. dark green and deep yellow fruits and vegetables f. dried fruits, meat, fish, egg yolks g. fortified milk; egg yolks h. meat, poultry, fish, dairy products i. oat products, dry beans j. peanuts, dry beans, seeds k. potatoes, corn, bread, rice 17. complex carbohydrates 18. calcium 19. Iron 20. vitamin A 21. vitamin D 22. vitamin C Match each nutrient with the correct description. Each nutrient will be used at least once. a. Carbohydrates c. proteins b. Fats d. vitamins 23. Needed in smaller amounts than the other nutrients listed 24. Should provide 30% or less of your calories 25. Should provide 12 to 15% of your calories 26. Should provide 55% or more of your calories 27. Provide 9 calories per gram 28. Provide 0 calories per gram 29. Build new body tissue and repair worn-out body cells
36 Name Match each term to the correct definition. Do not use any term more than once. Some terms will not be used. a. amino acids e. dietary supplement b. Antioxidants f. saturated c. Cholesterol g. simple carbohydrates d. complex carbohydrates h. unsaturated 30. Kind of fat that is hard at room temperature 31. Starches 32. A waxy substance that is part of every cell of the body 33. The small units that make up protein Essay Answer the following items in paragraph form, using complete sentences. Use a separate piece of paper and attach it before you turn in your test. 34. Describe the three main functions of nutrients. 35. Discuss the importance of water as a nutrient.
37 Name Nutrient Test Answer Section MULTIPLE CHOICE 1. D 2. B 3. D 4. C COMPLETION 5. six 6. sugars 7. Fat 8. essential 9. complete 10. incomplete 11. water-soluble 12. fat-soluble 13. Iron 14. D 15. caffeine 16. carbohydrates MATCHING 17. K 18. B 19. F 20. E 21. C 22. G 23. D 24. B 25. C 26. A 27. B 28. D 29. C
38 Name 30. F 31. D 32. C 33. A SHORT ANSWER 34. Complete answer must include the following information: Nutrients give you energy for your daily activity Carbohydrates and Protein supply 4 calories per gram Fat supply 9 calories per gram Vitamins, Minerals, and Water supply 0 calories Nutrients help you build and repair your body Protein promotes growth, builds new body tissue, and repairs wornout body cells. If Carbohydrates and Fat are in short supply, then the body will use protein for energy, not allowing it to help repair the body. Nutrients keep your body processing going Vitamins and Minerals provide the spark that keeps your body s many systems running Vitamins and Minerals play key roles in making sure various processes occur and keeping them regulated (i.e. energy production) Water aids in digestion of food, helps transport nutrients and wastes, regulates body temperature, etc. Water is vital for life our body needs to replenish what it loses each day 35. Complete answer must include the following information: You can live only a few days without water Our body is 65% water and as it loses water, it needs to be replenished or else we dehydrate Carries nutrients Water is needed for water soluble nutrients to dissolve and be available for the body to use Water is a part of the blood that carries nutrients Eliminates waste Not enough water can cause damage to kidneys after prolonged dehydration Helps regulate body temperature Our body needs to replenish what it loses each day while we perspire NOTE: Note: Detailed responses to questions #34 and #35 would include the information found in italics.
Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.
Healthy Eating 6 th grade Family & Consumer Sciences What are some reasons we eat? Hunger or Appetite Nutritional Requirements The Need For Energy Our Attitude towards a food Our Emotions The Smell, texture,
01 Balanced diet The Eatwell Plate What is a balanced diet? Your balanced diet will be specific to you it will depend on your age, your body weight and your gender. It also depends on how active you are.
Vitamins & Minerals Chart Vitamins & Minerals Functions Food Sources Water-soluble Vitamin B1-Thiamin Necessary to help the body maximizes the use of carbohydrate, its major source of energy. Essential
CHAPTER 4 Nutrition 51 Learning About Nutrition Nutrition Nutrition is how the body uses food to stay healthy. Good nutrition means that the body gets enough of the foods it needs to stay healthy. Poor
LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read
TABLE OF CONTENTS Self-Care Self-Care...3 The Major Food Groups...4 Meal Planning...9 Meal Planning Worksheet...12 Smart Shopper Worksheet...15 Personal Hygiene...17 Health Care...21 Medical Care Basics...23
Nutrients Protein Carbohydrates (starchy foods) Fats and oils Vitamins Minerals Water Fibre (NSP) Protein 1 For growth and building/repair of body cells The most important nutrient From animals (HBV) and
Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while
Nutrition (Pre-3 rd ) was written to educate young people, parents and teachers about where our food comes from. This guide provides nutrition facts, useful definitions, and additional websites for teachers
SLU Athletic Department Nutrition Presentations INCORPORATING FRUITS AND VEGETABLES: HOW AND WHY Objectives After this presentation, you will be able to list ways to incorporate fruits and vegetables into
Red Meat & Nutrients The role of red meat in a balanced diet InsIde Great Tasty Recipe EatWelshLamb.com EatWelshBeef.com MeatandHealth.com Get the facts Other meaty facts booklets in the series; red meat
Achieving a Balanced Diet It has long been recognised that a healthy balanced diet is an important contributor to our short and long-term health and can help to achieve a balance in both our body and mind.
session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This
Nutrition and Chronic Kidney Disease I have been told I have early kidney failure. What does this mean? What can I expect? This means that your kidneys are not doing as good a job as they should to help
Healthy Eating & Bone Health Basics GOAL: Participants will gain an understanding of the principles of MyPlate, including the importance of exercise. Each participant will be able to define healthy eating,
Teachers Notes The eatwell plate The eatwell plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy, varied and balanced diet. The plate has been
Activity: Focus: The Nutritional Value of 21 Healthy Crops Health Time Required: 45 minutes Goals: Learn about the vitamins and minerals and health benefits found in some everyday produce Materials: Percent
Colorado Reader AG in the Classroom Helping the Next Generation Understand Their Connection to Agriculture Colorado Foundation for Agriculture ~ www.growingyourfuture.com FOOD, FIBER & NATURAL RESOURCE
Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information
Fruits & Vegetables, Your Connection to Better Health! Fruits & Vegetables US Dietary Guidelines What counts as a fruit or vegetable? How much do YOU need? Health Benefits Food Safety Tips Optimal Cooking
BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN Lesson Overview Time: One Hour This lesson covers the basics of good nutrition, recommendations for a balanced diet, and special
High School Sports Nutrition and Performance Project Sponsors USDA Project funded through the Supplemental Nutrition Assistance Program (SNAP) School District of Philadelphia Department of Nutrition Sciences,
MANAGING VITILIGO Nutrition A common question that people with vitiligo ask is whether their diet makes any difference to their skin condition. Choosing the food we eat is something we can manage, so having
Nutrition: Healthy Eating to Support Exercise Introduction One of the biggest problems facing the community today is the rising rate of obesity. Sadly, it is both children and adults that are being affected
Vegetarian Diet Throughout the Life Cycle: Infancy to Teenager Years Before your child or family decides to change to a vegetarian diet, it is important to know that all vegetarian diets are not alike.
Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.
Small Steps for Healthy Meals to Prevent Type 2 Diabetes When it comes to eating healthy to lose weight, the three most important steps are: 1. Take in fewer calories than you burn during the day. 2. Eat
SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging
As we continue to focus on the many facets of our work during National Public Health Week, today we take a closer look at our healthy eating and active living initiatives. Our work focuses on obesity prevention,
A Scientific Look at Nutrition Supplement for CEV DVD #80121 A Scientific Look at Nutrition Supplement for CEV DVD #80121 Goal: To understand the purpose and function of the six essential nutrients Objectives:
Healthy eating for your heart What does heart healthy eating mean to me? Heart healthy eating is an important part of a healthy lifestyle. Heart healthy eating, along with regular physical activity and
Appendix A Food Sources of Vitamins and Minerals Appendix A 229 Appendix A Food Sources of Vitamins and Minerals Vitamin A (Retinol) Food Amount IU* Liver 3 oz 45,400 Crab 2 cup,680 Egg medium 590 Fats
Your Guide to a Bone Healthy Diet Diet and exercise play critical roles in building and maintaining good bone health for people at every life stage from infancy through adulthood. The food that you eat
TOP 12 FOODS JESUS ATE WHAT WOULD JESUS HAVE EATEN? Over the past several years, with the increasing interest in eating and living healthier, the question about what Jesus might have eaten has become a
Name: Date: 1. One Purpose of the Dietary Guidelines for Americans (DGAs) is to a) Provide a science base for U.S. food and nutrition program policies - See page 6 b) Encourage everyone to eat a balanced
ABC s of Vitamins You take a vitamin tablet in the morning. Someone says eat your fruit and vegetables because they have vitamins. What s so important about vitamins? While they do not provide energy like
CHAPTER 10 Balanced Diet M.ASHOKKUMAR DEPT OF PHARMACY PRACTICE SRM COLLEGE OF PHARMACY SRM UNIVERSITY Introduction A Healthy Diet and Our Body Healthy Eating Pyramid The Main Food Groups Fruit and Vegetables
The South African Guidelines for Healthy Eating and Food Guide For more information contact: Department of Health. Directorate: Nutrition Private Bag X828; Pretoria 0001. This information pamphlet provides
Gaining Weight for Athletes Prepared by Jenn Van Ness, ATC June 2008 Gain Weight the Healthy Way To gain one pound, you need to eat approximately 500 more calories a day. Approximately one pound of fat
Making Healthy Food Choices Section 2: Module 5 1 Nutrition For Health What is healthy Tips on planning meals Making a shopping list/ Bulk orders Using WIC foods Cook and freeze What foods to choose How
Nutritional Guidelines for Roux-en-Y, Sleeve Gastrectomy and Duodenal Switch Gastric Restrictive Procedures Phase III Regular Consistency The University of Chicago Hospitals Center for the Surgical Treatment
What is iron? Iron deficiency in children (8 years or younger) Iron is a mineral found in food that your body needs. It is bound to hemoglobin, which is an important part of red blood cells. Iron helps
Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Outline Why should we care about our eating habits? Why is nutrition so important as we age? How do we know if we are eating healthy? What
Food for Thought Healthy Foods to Savor www.healthyeatingucsd.org Vicky Newman, MS, RD Director, Nutrition Services, Cancer Prevention Program, UCSD Healthy Eating Program, Moores UCSD Cancer Center Associate
Eat Smart! Follow the Healthy Eating Food Pyramid! Food contains various types of nutrients to keep us healthy. For the sake of health, the nutritional value, functions, freshness and hygiene condition
THE GOOD NEWS about FRUITS & VEGETABLES Eating plenty of fruits and vegetables every day is an important part of a healthy, active lifestyle. It promotes good health and may help lower the chances of getting
Food Technology Revision 1 Healthy Eating, Eatwell Plate & Macronutrients Eating for Health Our Diet It is important to choose a variety of foods to ensure that we obtain the range of nutrients, i.e. proteins,
DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar
Page1 Slide 1 Nutrition Science for Life Page2 Slide 2 Copyright Copyright Texas Education Agency, 2013. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA)
Dietary Recommendations for Healthy Children Older Than 2 Years of Age 1. Nutritionally adequate diet consisting of a variety of foods. Increase dietary fiber by eating more whole grains, legumes, fruits
These are general guidelines to help improve blood sugar levels. Talk to your dietitian about how they fit into your specific kidney diet. Foods are made up of protein, fat and carbohydrate. Protein (meat
Material AICLE. 5º de Primaria.: Food and nutrition (Solucionario) 3 SOLUTIONS Activity 3. Listen to the following audio and complete this chart. Then, check your answers using the information in activity
Pediatric Lipid Clinic What does heart healthy eating mean to me? Heart healthy eating is an important part of a healthy lifestyle. Heart healthy eating, along with regular physical activity can help you
Eating Right for Kidney Health: Tips for People with Chronic Kidney Disease What you eat and drink can help slow down the progression of chronic kidney disease (also known as CKD ) and help prevent complications.
Eating well is key to maintaining strength, energy, a healthy immune system and general lung heath. The key to a healthy balanced diet is not to ban or omit any foods or food groups but to balance what
Teaching Manual for the Dietary Guideline Placemats 1 Lesson #1: The Placemat Description: This lesson will provide an overview of the purpose and message behind the placemats. Things to bring to the lesson:
Calcium Introduction Calcium is a mineral found in many foods. The body needs calcium to maintain strong bones and to carry out many important functions. Not having enough calcium can cause many health
Nutrition and chronic kidney disease The foundation of kidney care. Table of Contents n Introduction n Why is proper nutrition so important? n What is the role of the registered dietitian? n Will I need
For your bones and blood Vitamin K What is my blood vitamin K level and how does it compare to the recommended level? The vitamin K level in your blood was tested on: (Date) and the result was:. The normal
Second Grade Nutrition Lesson Plan Page 1 of 7 Dear Educator, As you know, a balanced diet is critical for optimal growth and development of children. While food is a necessary and delicious part of life,
week 3 itinerary: My Plate and the Pyramid Getting Started: What types of food should I choose? What is a serving size? How much should I eat? These are questions we all ask and it takes a lot of Nergy
Pediatrics Specialty Courses for Medical Assistants 7007 College Boulevard, Suite 385 Overland Park, Kansas 66211 www.ncctinc.com t: 800.875.4404 f: 913.498.1243 Pediatrics Specialty Certificate Course
Benefits of Nutrients for Plants and Humans Plants and humans need some of the same essential elements to be healthy. What does essential element mean? * An essential element is required for a plant to
Fat Facts That Can Help Your Heart Sally Barclay, MS RD LD Nutrition Clinic for Employee Wellness Most Common Risk Factors for Heart Disease High LDL (bad) cholesterol Smoking Low HDL (good) cholesterol
Chapter 4 to supplement or not to supplement What vitamins and minerals do I really need? What about other supplements herbal and botanical supplements, fibre and meal replacements, for example? CHAPTER
Using the Nutrition Facts Label A How-To Guide for Older Adults Inside Why Nutrition Matters For You...1 At-A-Glance: The Nutrition Facts Label...2 3 Key Areas of Importance...4 Your Guide To a Healthy
What to look for on a food label. What to look for on a food label. What is in the product / ingredients They are listed in order of weight with the first ingredient listed being that of the highest quantity.
The Dietary Advice to Stop Hypertension eating plan 1 The Dietary Advice to Stop Hypertension (DASH) eating plan, developed by United States National Institute of Health, features plenty of fruits, vegetables,
Nutrition for Runners Nutrition is an important part of training A healthy balanced diet can help you feel and perform your best. Both fueling and refueling with high quality foods and beverages is important
Take Control Nutrition Tools for Diabetes 50/50 plate Portions Servings Eat more Vegetables Especially non starchy vegetables Choosing Foods to manage blood glucose Select a variety of colors and types
Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous
Glossary 8 nutrients shown as on food label These are the energy, protein, carbohydrate, total sugars, fat, saturated fat, fibre and salt as shown on a food label. Alcohol Alcohol is high in calories and
How do I manage my diabetes? Diabetes Eating Healthy It is important to control diabetes by living a healthy lifestyle. This includes: eating healthy remaining active watching your weight taking medication
Nutrition & Transplantation www.kidney.org National Kidney Foundation s Kidney Disease Outcomes Quality Initiative Did you know that the National Kidney Foundation s Kidney Disease Outcomes Quality Initiative
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough
Kidney Disease: Protect Your Kidneys- Action Steps to Health Deborah Willcox, RD, LMNT Kidney Disease More than 20 million Americans may have kidney disease Diabetes is the leading cause of kidney disease
High-iron diet What is iron? Iron is a mineral found in every cell of the human body. Iron helps to carry oxygen from our lungs, around our bodies, to our brain and our muscles. This helps to keep us physically
Youth Soccer Players Nutrition Schedule Pride in the Program This is a guide used to assist in the healthy nutrition of a youth soccer player Table of Contents Typical Training Day Schedule..3 Tournament
NUTRIENTS: THEIR INTERACTIONS TEACHER S GUIDE INTRODUCTION This Teacher s Guide provides information to help you get the most out of Nutrients: Their Interactions. The contents in this guide will allow
Catering for vegetarians and vegans Amanda Woodvine firstname.lastname@example.org A UK charity dedicated to improving the quality of life for older vegetarians and vegans. Survey In October 2014, VfL
Plant Based Diet Christina Lichtinger, PharmD Plant based diets do not provide enough protein MYTH Dairy is required in the diet in order to consume enough calcium MYTH Sufficient Vitamin B12 is not available
Making Sense of the Label Language How Can You Really Know if a Food is a Healthy Choice? You ve seen the claims: Fat-free, Reduced Fat, Sugar-free, Reduced Sodium, Light. The claims can be confusing and
r Fibe An important part of a healthy diet is eating a variety of fiber-rich foods, including whole-grain breads and cereals, fruits and vegetables, beans and nuts. Fiber is an important part of your diet.
Fiber An important part of a healthy diet is eating fiber-rich foods. This handout will explain what fiber is, where it s found, and how to increase the amount of fiber in your diet. What is fiber? Fiber