FOODS I
Lesson Plans
Objective: 4.01 4-26-2017
Understand the six nutrient groups in food.
• Opening: Quizlet (Review for Test covering 2.05) Test
Code: LA2FA9Q
• Homework Due Chapter 33 & 35 (Dairy Products
worksheet)
• Individual: Complete Kitchen lab sheets
• Individual: Key terms in your notebook
• Teacher Input: Nutrients PPT
• Individual: Handouts & PPT Notes
• Student Input: Nutrients Functions and Sources
worksheet (4.01 E) You may use chapter’s 5-9 in the
book as well as researching the internet.
Objective: 4.01 4-27-2017
Understand the six nutrient groups in food.
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Opening: “Scavenger Hunt” “ Key Nutrients”
Individual: Key terms in your notebook
Teacher Input: Nutrients PPT
Individual: Handouts & PPT Notes
Student Input: Nutrients Functions and
Sources worksheet (4.01 E) You may use
chapter’s 5-9 in the book as well as
researching the internet.
Directions: As a Kitchen Group, you will work together
to find the key nutrients hidden in the food that is
placed on your countertop. Use the graphic organizer
provided to you or you may use regular paper to
document the key nutrients in each food.
Wait a minute….Do you know
what the key nutrients are in
food? Hint: Keep your
nutritional facts label.
1. Complete A protein that has all essential amino
Proteins
acids
4.
Incomplete
proteins
When a plant protein lacks one or
more essential amino acids
13. Complex
Starches, such as rice, bread, cereals,
pasta, corn or dry beans
carbohydrates
15. Simple
High sugar content ingredients, such as,
carbohydrates sucrose, honey, molasses, and candy
30. Vitamin
Organic substances needed in small amounts for
hormonal growth, maintenance, and cell
reproduction and helps other nutrients do their job
31. Mineral
33. Lipids
A nutrient that becomes part of the bones, tissues
and body fluids
Chemical processes taking place in the cells after
the body absorbs food
Another name for “fats”
34. Nutrition
The study of how the body uses food
35.
Sugars with single unit chemical structure
32. Metabolism
Monosaccharides
WATER makes up about 55% to 75% of a human body.
Functions & Effects
Aids in digestion, cell growth and maintenance.
Lubricates joints and cells
Regulates body temperature
Use by the body
Storage in the body
Effect on the body
Sources/Types
Liquids, such as water, milk, clear soups, coffee,
tea, fruit juices and other beverages
Most foods, especially fruits and vegetables
Metabolism of carbohydrates, fats and proteins
Think about It!
The BEST source of water is
found in:
A.breads.
B.French fries.
C. Orange
D. Steak
CARBOHYDRATES are the body’s main source of
energy.
Functions
Supplies more energy than any other nutrient
Provides fiber that aids in regularity
Helps digest fats
Spare proteins so they can be used for growth and
repair
___Use by the body
Storage in the body
Effect on the body
____Sources/Types
Sugars: Honey, jam, jelly, molasses, sugar
Fiber: Fresh fruits and vegetables, whole grain breads, cereals
Starch: Beans, breads, cereals, corn, pasta, peas, potatoes, rice
LIPIDS (FATS)
:are either solid or liquid and will not dissolve in water.
Functions/uses
Supply energy
Carry fat-soluble vitamins
Insulates the body
Protects organs
Provide essential fatty acids
Tenderizes
Sources
Dairy products, meats, lard, coconut, and palm oils
Fish, nuts, and oils (vegetable, canola, and olive)
Types
Saturated (LDL-bad)- low-density lipoprotein
Unsaturated (HDL-good)
Monounsaturated fatty acid
Polyunsaturated fatty acid
Triglycerides-fats in your blood/gives energy to your
body/main form of fat. Often called Lipids
Cholesterol
Foods that contain saturated Fat
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Examples are:
fatty beef,
lamb,
pork,
poultry with skin,
lard and cream,
butter,
cheese and
other dairy products made from whole or
reduced-fat (2 percent) milk.
How does Saturated Fat
affect my health?
Work with a partner at your
table to give your best
response
Replacing foods that are high
in saturated fat with healthier
options can lower blood
cholesterol levels and improve
lipid profiles
What's my daily limit for foods with saturated
fats?
AHA Recommendation
The American Heart Association recommends
aiming for a dietary pattern that achieves 5% to
6% of calories from saturated fat.
For example, if you need about 2,000 calories a
day, no more than 120 of them should come from
saturated fats.
That’s about 13 grams of saturated fats a day.
PROTEINS are made from chemical building blocks called amino acids. Help
build, repair and maintain body tissue
Functions
Builds and repairs muscles and cell tissues
Helps the body make important substances
Regulates body processes
Supplies some energy
Use by the body
Storage in the body
Effect on the body
Sources
Dairy products, fish, meat, eggs, and poultry
Beans, grains, and nuts
Types
Complete Proteins -Meat, poultry, fish, eggs, milk and other dairy products
Incomplete Proteins- Cereals, grains, peanuts, peanut butter, lentils and legumes
VITAMINS help regulate many vital processes and
are divided into two main groups.
Functions
Fat-Soluble- vitamins absorbed and transported by fat.
Vitamins A, -helps keep skin clear and smooth/prevent night blindness/promote
growth Vitamin E-acts as a antioxidant that protects membranes of cell exposed to
high levels of oxygen
Stored in fatty tissues in the body
Vitamin D-help build strong bones and teeth in children
Water-Soluble-dissolves easily in water pass easily in the
bloodstream
B-Complex Group –helps wounds heal..helps fight infections, help nervous tissue
function and Vitamin C, folic acid (b9)
Are not stored in the body, they dissolve in water and pass thru the urine.
Effect on the body
Sources: Fruits, vegetables, meats, eggs, whole grains,
dairy
https://www.youtube.com/watch?v=UbdY47d
msAE rickets disease
Objective: 4.01 4-28-2017
Understand the six nutrient groups in food.
• Teacher Input: Nutrients PPT
• Individual: Handouts & PPT Notes Nutrients &
Their Functions
• Individual: “Nutrient Book Project”.
MINERALS
are inorganic substances that become part of the
bones, tissues, and body fluids. Helps the body work
properly
Functions
Calcium: Builds bones and teeth
Iron: Combines with protein to help build hemoglobin
Potassium: Balances body water
Sodium: Helps nerves and muscles
Iodine: Helps the thyroid gland
Use by the body
Storage in the body
Effect on the body
Sources
Calcium: Dairy products, salmon, dark vegetables
Iron: Dark green vegetables and organ meats
Potassium: Bananas, potatoes, tomato products
Sodium: Salt, soy sauce, processed foods, cured meats
Iodine: Iodized salt and salt water fish
Types
Calcium
Iron
Potassium
Sodium
Iodine
To impact positively on good nutrition
and maintain good health one must:
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Eat a variety of foods in small amounts
Drink plenty of water
Maintain a daily exercise routine
Avoid large doses of any single nutrient
Nutrition Basics
What makes up the food we eat?
Carbohydrates
Vitamins
Fats
Minerals
KEY INGREDIENTS
Proteins
Water
1. Carbohydrates
• Main Source of Energy
• Forms of Carbohydrates:
 Sugars (Simple Carbohydrates)
Starches (Complex Carbohydrates)
Simple Carbohydrates
Sugars that are one and two unit
structures, which are chemically
simple such as: glucose, fructose,
sucrose, lactose, galactose, and
maltose.
Notice…what do all those words end
with?
Words with this ending –ose indicate
sugar and can assist you when
reading food labels.
Complex Carbohydrates
 Carbohydrates with complicated structures; ie. starches
 Examples are whole wheat flour
Complex carbohydrates should supply about half the calories
in your diet; however, the best complex carbohydrates come
from legumes, vegetables, breads, pasta and cereals.
 Best source for energy before playing sports or other high
performance activities
Facts about
Carbohydrates
 Throughout history, people have
satisfied their “sweet tooth” with
naturally occurring sugars, such as
fruit.
 Health experts suggest that the
majority of your daily carbohydrate
allowance be from complex
carbohydrates.
 Bacteria in the mouth produce acid
from carbohydrate foods, especially
sticky ones that remain on the teeth.
This acid can cause tooth decay.
Because of this it is best NOT to eat
high sugar foods before beds NOR at
several intervals throughout the day.
When eating sugary foods, eat a
small serving at 1 time.
2. Fats (Lipids)
• Greasy
substances that will NOT dissolve in water.
• Liquid fats are called oils.
• Provides energy and assists the blood with distributing
vitamins to the body
• Primary sources: cheese, dressings and salad oils
3 Types of Fats
Saturated Fat
• Contained in fatty meat,
poultry skin, candy and cake
with coconut & palm oil
Polyunsaturated Fat
• May help lower
cholesterol levels
• Contained in
vegetable oils such as:
corn oil, soybean oil,
safflower oil, and in
seafood
Monounsaturated Fat
• Sources: olives, olive
oil, avocado, nuts,
peanut oil, canola oil
• Peanuts have
Unsaturated fat
When is a vegetable oil not an oil????? When it is “hydrogenated.” This process
turns oils into solids. It is used by food companies to give foods a longer shelf life.
Examples are shortening (Crisco) and margarine.
Fat Facts
 Excessive amounts of fat intake can lead to obesity.
 If you substitute animal sources of protein for plant
sources, the ANIMAL sources have MORE FAT.
 Trans-fats raise blood cholesterol levels.
3. Proteins
Complete & Incomplete Proteins
Complete Proteins: contain all essential
amino acids; ie. animal sources – meat,
cheese, chicken
Incomplete Proteins: Sources from plant
foods lack at least one essential amino acid;
ie. dried beans, lentils, peas, seeds
LIFE CANNOT EXIST WITHOUT PROTEINS.
• Contribute to growth and protein and can help your body repair
itself.
• Sources: animals (such as meat, poultry, fish, dairy), and plant
sources (dry beans, peas, nuts, vegetables, & grains)
• Consuming excessive amounts of protein will convert the extra
protein to fat and stores it in fat tissues
4. Vitamins
 Complex substances found in a wide range of food
 Support chemical reactions that go on constantly in your body
Fat Soluble Vitamins
Absorbed and transported by fat
Water Soluble Vitamins
 Includes Vitamins A, D, E, & K
 Dissolve in water pass easily into
 Excess fat-soluble vitamins are stored
the bloodstream during digestion
in the liver & pass through urine; large
 Only remain in body for a short
amounts in the body can be damaging
time
& may cause diarrhea
 Are NOT stored in body; excess
 Vitamin A – promotes good vision.
amounts are removed with waste
 Vitamin D – sources are sunshine
products
and fortified milk
Vitamin E – an antioxidant; protect
cells from damage esp. in lungs
Vitamin K – helps blood clot
Antioxidants – substances that protect body
cells and immune system from damage that can
be done by harmful chemicals in the air or in
food. Cantaloupe and blueberries are two
foods HIGH in ANTIOXIDANTS!
5. Minerals
Calcium
•Helps regulate blood
clotting and nerve
activity
• ESSENTIAL for strong
bones
• Good sources:
collards, spinach,
turnips, fortified cereals
• Excess amounts of
calcium are stored in
bones
• Excellent source is
dairy products; without
dairy products, bones
become weak & fragile
• Make up only 4 – 5 % of your body weight
• Vital for good health
Potassium
•Known as an electrolyte
mineral
• Helps muscles after
heavy exercise so they
will not cramp
Iron
•Essential for making
hemoglobin – substance in
red blood cells that carries
oxygen to all body cells
• Anemia – caused by
insufficient iron in diet;
symptoms are weakness,
tired, short of breath, pale,
cold.
• Spinach is high in iron.
• Excess iron is stored in
liver.
6. Water
• Water makes up 55 – 75% of human body!
• Water is critical for survival. People can live 6 weeks without food but only a
few days without water.
• Has NO calories.
• Besides drinking water, it is also contained in many foods especially fruits
and vegetables (like lettuce, celery, cucumbers)
• Water helps with food digestion.
• Excessive sweating, dry mouth, dark-colored urine, constipation and
increased pulse rate are symptoms of dehydration (insufficient intake of
water to the body)
Individual Activity
“Does High Cholesterol cause heart disease”? Why
or why not? give supporting details to your answer.
What is considered “good” cholesterol and “bad”
cholesterol. What types of food should Americans
consume to lower their cholesterol? What are
Americans consuming to much of that increases
their cholesterol? Write two to three paragraphs
explaining your answer. Use Times New Romans
font (12pt). Also include references.
[email protected]
Nutrients Videos
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Video 1. http://www.youtube.com/watch?v=BnoHbd-9lGY
Video 2. http://www.youtube.com/watch?v=CiOBhgxdhYo
Nutrition Basics Booklet
Materials:
You will use the PPT 4.01 Nutrition Basics and Foods for Today textbook Ch. 5-9
You will create a Nutrition Basics booklet with the following parameters:
Page 1: Cover – Nutrition Basics (title); related illustration / graphic; name, date, class, period
Page 2: Digestion. Using your notes from the PPT and Foods for Today p. 81 – 84, create a page on digestion – how it
works, illustration of digestive process and explanation. You can trace or draw diagrams of digestive system from p. 82.
There should be either a paragraph explanation or numbered steps detailing the food’s journey through the body. Be sure
“Digestion” is clearly labeled as title of page
Page 3: Key Nutrient #1: Carbohydrates. Using your notes from the PPT and Foods for Today p. 91 - 98, create a page on
carbohydrates. Include: Simple & Complex Carbohydrates plus facts. You can add extra info from textbook for extra
points. BE sure to include graphics or hand drawn pictures of examples of both simple & complex carbs.
Page 4: Key Nutrient #2: Fats. Using your notes from PPT and Foods for Today p. 107 – 113, create a page on fats. Include
3 types of fats, descriptions, & graphics or hand drawn pictures of each type.. You can add extra info from textbook for
extra points.
Page 5: Key Nutrient #3: Proteins. Using your notes from PPT and Foods for Today p. 103 – 106, create a page on
proteins. Include complete and incomplete proteins, descriptions, & graphics or hand drawn pictures of each type.. You
can add extra info from textbook for extra points.
Page 6: Key Nutrient #4: Vitamins. Using your notes from PPT and Foods for Today p. 117-122, create a page on vitamins.
Include water soluble & fat soluble, descriptions, & graphics or hand drawn pictures of each type.. You can add extra info
from textbook for extra points.
Page 7: Key Nutrient #5: Minerals. Using your notes from PPT and Foods for Today p. 123 – 127, create a page on
minerals. Include calcium, potassium and iron, descriptions, & graphics or hand drawn pictures of each type. You can add
extra info from textbook for extra points.
Page 8: Key Nutrient #6: Water. Using your notes from PPT and Foods for Today p. 131-134, create a page on proteins.
Include 7 jobs of water (from textbook p. 132), descriptions, & graphics or hand drawn pictures of each type.. You can add
extra info from textbook for extra points.
Objective: 4.01
Understand the six nutrient groups in food.
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Opening: Read Chapter 6: Pages 90-100
Define Key Terms and Check your knowledge
Group Project: Finish Poster and Presentation
Teacher Input: Nutrients PPT
Individual: Notes