Chapter 5
Lesson 1
Nutrition
During the
Teen Years
Vocabulary:
Nutrition
Calories
Nutrients
Hunger
Appetite
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
 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.
 Hunger-
a natural physical drive that
protects you from starvation( Physical
desire).
 Appetite- a desire, rather than a need to
eat (Psychological desire).
A
number of environmental factors
influence food choices:
• Food and emotions
• Family, friends, and peers
• Cultural and ethnic background
• Convenience and cost
• Advertising
 Good
Nutrition is essential for health
throughout life, but particularly during
adolescence-one of the fastest periods of
growth.
Chapter 5
Lesson 2
Nutrients
Vocabulary:
Carbohydrates
Fiber
Proteins
Lipid
Vitamins
Minerals
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.
 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.
 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
 Proteins-
are nutrients that help build and
maintain body cells and tissues.
• Complete Proteins- contain all of the nine
essential amino acids.
1.Animal and soybean products
• Incomplete Proteins- lacks one or more of the
essential amino acids.
1.Beans, peas, nuts, and whole grains
 Builds
new cells, and tissues from the
amino acids in protein.
 Makes enzymes, hormones, and
antibodies.
 Supplies energy-4 calories per gram
 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.
 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.
 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.
 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
 Water-
is vital to every body function.
Most abundant nutrient in the body.
• Lubricates joints, digestion, absorption, and
elements waste.
Chapter 5
Lesson 3
Guidelines for
Healthful
Eating
Vocabulary:
Dietary Guidelines
for Americans
Food Guide
Pyramid
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.
 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
 Importance
of Breakfast
 Nutritious Snacks
 Eating out/Eating Right
Chapter 5
Lesson 4
Food and
Healthy Living
Vocabulary:
Food Additives
Food Allergy
Food Intolerance
Foodborne Illness
Pasteurization
Cross-contamination
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.
 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
1.Aspartame- sugar free substitute
2.Olestra- fat free substitute
 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.
 Reflects
freshness
• Expiration date
• Freshness date
• Pack date
• Sell-by date
 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.
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 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
 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.
 Clean
• Cross-contamination- the
spreading of bacteria or
other pathogens from
one food to another.
 Separate
 Cook
 Chill