UNIT 4 PACKET –PART 1
NAME: ___________________________________
HOUR: ___________
DATE: _________
1
NO: ______
Chapter 8: Food and Nutrition
Nutrient:
Substance that the body needs to regulate body functions,
_______________________________________________________________________
promote growth, repair body tissue, and obtain energy
_______________________________________________________________________
Metabolism:
the process by which your body breaks down food to use it as
_____________________________________________________________________
energy
_______________________________________________________________________
Calories:
amount of energy released from food
_______________________________________________________________________
_______________________________________________________________________
THE SIX NUTRIENTS
FAT
PROTEINS
CARBOHYDRATES
--Vitamins
--Minerals
--Water
UNIT 4
CHAPTER 8, CHAPTER 9, CHAPTER 10
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FETIG /STRYCZEK
2
Chapter 8: Food and Nutrition
Supplies our body with energy
Carbohydrates: _______________________________________________________
CARBOHYDRATES
SIMPLE
COMPLEX
also known as
STARCHES
SUGAR
FIBER
found in
found in
found in
FRUITS & VEGGIES
POTATOES & RICE
and
and
MILK
Which foods provide our body
with proteins?
GRAINS
It provides …
ENERGY FOR
YOUR BODY’S
CELLS
Your body breaks these down into …
SIMPLE SUGARS
YOUR BODY’S ENERGY RESERVE
Extra carbohydrates that your body does not use create extra glucose. The extra glucose
GLYCOGEN which is then stored in your body.
is converted into a starch called __________________
When you body needs more glucose, the glycogen is coverted back to glucose for energy.
If you eat too many ______________________,
CARBOHYDRATES and the _____________________
GLYCOGEN stores are
full the excess carbohydrates are stored as _______________.
FAT
UNIT 4
PLANTS
CHAPTER 8, CHAPTER 9, CHAPTER 10
WHOLE GRAINS,
CEREALS, BREADS,
VEGGIES, NUTS, BEANS
SEEDS
The job of fiber is to …

PRVENTS
CONSTIPATION
REDUCES
RISK OF
COLON CANCER
PREVENTS HEART
DISEASE

FETIG /STRYCZEK
3
Chapter 8: Food and Nutrition
Unsaturated Fats
FATS
ENERGY
CELLS
Fats supply your body with _________________,
form your ______________,
maintain
BODY
TEMPERATURE and ________________
_____________________
PROTECT
your nerves.
VOCABULARY WORD
BOOK DEFI NTI ON OF WORD
Unsaturated Fats
A fat with at least one unsaturated bone
in place where hydrogen can be added
A fat that has all the hydrogen the
carbon atoms can hold
A waxy, fatlike substance that is
found only in animal products
Saturated Fats
Cholesterol
Trans fat
DEFINITION IN YOUR OWN WORDS
The type of fat produced when manufacturers
add hydrogen to the fat molecules in vegetable oil
PROTEINS
Aid in growth and repair of body’s tissue
Function: _____________________________________________________________
PROTEIN CHAIN
AMINO ACIDS
FORM OF PROTEI N
9 essential amino acids.
There are ____
These essential amino acids need to be
DIET
found in your ____________.
The remaining
11 amino acids are called non-essential
amino acids because your body
PRODUCES
_________________
them on its own.
SOURCE
COMPLETE PROTEIN
Contains all 9 essential amino
acids needed in the body
ANIMAL SOURCES
MEATS AND FISH
IN-COMPLETE PROTEIN
Is lacking one or more of the
essential amino acids
PLANT SOURCES
UNIT 4
CHAPTER 8, CHAPTER 9, CHAPTER 10
FETIG /STRYCZEK
Chapter 8: Food and Nutrition
VITAMINS, MINERALS AND WATER
4
Nutrients that are made by living things and assist in chemical reactions in the body
VITAMINS: ____________________________________________________________
2 CLASSES OF VITAMINS
FAT SOLUABLE: DISSOLVE IN FATTY MATERIAL AND ARE FOUND IN THE BODY
VITAMIN
FUNCTIONS
Maintains healthy skin, bones, teeth and hair; aids in vision
A
D
Maintains bones and teeth; helps in the use of calcium and phosphorus
Aids in maintenance of red blood cells, vitamin A and fats
E
K
SOURCES
Sunlight, vegetable
oils, liver, eggs and
certain vegetables
Aids in blood clotting
WATER SOLUABLE: CANNOT BE FOUND IN THE BODY AND MUST BE EATEN THROUGH YOUR DIET
VITAMIN
B1
B2
B3
C
FUNCTIONS
SOURCES
Aids in carbohydrate use and nervous system function
Aids in metabolism of carbohydrates, proteins and fats
Aids in metabolism
Fruits, Vegetables,
legumes, meats, and
poultry
Aids in bone, teeth and skin formation; resistance to infection and iron
uptake
UNIT 4
CHAPTER 8, CHAPTER 9, CHAPTER 10
FETIG /STRYCZEK
5
MINERALS:
7 ESSENTIAL MINERALS: YOU NEED THESE MINERALS IN SIGNIFICANT AMOUNTS TO BE HEALTHY
MI NERAL
SOURCES
FUNCTI ONS
CALCIUM
Milk and milk products, dark green veggies, tofu
Helps build and maintain bones and teeth
SODIUM
POTASSIUM
Table salt, processed food
Helps maintain w ater balance and nerve function
Veggies, fruits, meats, poultry, fish
Helps w ith w ater balance, makes protein, and functions of the heart
MAGNESIUM
Leafy green veggies, legumes, nuts, w hole grains
PHOSPHORUS
Meats, eggs, poultry, fish, legumes, milk
CHLORINE
Table salts, soy sauce, processed food
Helps maintain w ater balance and w ith digestion
Milk and milk products, meat, poultry, fish,
legumes, nuts
Forms part of some amino acids and B vitamins
SULFUR
Helps build bones and protein, aids in muscle contractions
Helps build bones and teeth and aids in energy
MINERAL DEFICIENCIES:
Lack of Calcium – weakening of the bones
 Osteoporosis: _________________________________________________________________
Lack of Iron – where the blood does not contain enough hemoglobin
 Anemia: _____________________________________________________________________
WATER: is essential to live
65% of the human body w eight is w ater
 ______________________________________
All the body’s chemical reactions take place in a w ater solution
The Six Nutrients
Carbohydrates
 ______________________________________
Primary component of blood and tissue
 ______________________________________
Protiens
Carries w aste products out the body and helps digest food
 ______________________________________
UNIT 4
CHAPTER 8, CHAPTER 9, CHAPTER 10
Vitamins,
Minerals and
Water
FETIG /STRYCZEK
FOOD GUIDELINES FOR HEALTHY EATING
6
Above is the MyPyramid that is associated with the Healthy Eating Guidelines.
It is divided into 6 food groups. Below the six food groups are listed. Please
give 4 examples of each of the food groups that you include in your daily diet.
GRAINS
VEGETABLES
FRUITS
FATS/OILS
MILK
MEATS AND
BEANS
ANSWERS WILL VARY
UNIT 4
CHAPTER 8, CHAPTER 9, CHAPTER 10
FETIG /STRYCZEK
CHAPTER 8 TEST : YOU WILL BE
ABLE TO USE YOUR NOTE, BE
PREPARED TO KNOW ALL ABOVE
INFORMATION
MyPyramid
Chapter 8: Food and Nutrition

On page 212 of your textbook, there is a picture of the new Food Guide Pyramid.
Use the pyramid in the book to complete the following tasks.
 label and color your pyramid with the correct colors
under each group give the correct serving size for a moderately active 16 year old male and female
7
 Cut out the foods on page 8 and paste them in the right food group
EXERCISE
FOOD GROUP
MALE SERVING
FEMALE SERVINGS
UNIT 4
GRAINS
10 ounces
6 ounces
CHAPTER 8, CHAPTER 9, CHAPTER 10
VEGETABLES
4 cups
3 cups
FRUITS
2 ½ cups
2 cups
OILS/FATS
Moderate
moderate
FETIG /STRYCZEK
MILK
3 cups
3 cups
MEATS & BEANS
7 ounces
6 ½ ounces
Paste these foods under their correct food group.
UNIT 4
CHAPTER 8, CHAPTER 9, CHAPTER 10
8
FETIG /STRYCZEK