monday. redorangeyellowgreenblue/purple update your food log – today is day 7

Monday

Warm-up

Red Orange Yellow Green Blue/Purple

Copy the following chart and list as many fruits and vegetables that NATURALLY come in the following colors:

Update your Food Log – today is DAY 7

Welcome to Comprehensive Health

Today’s Agenda:1. Food label

assignment DUE TOMORROW Tuesday 4/7

2. Food log project DUE – Thu/Fri, April 9th 10th

3. Thu/Fri – Meet in the media center to use chrome books

MonApr 6, 2015

Assignments Due:

Objective:

Essential Question:How can I reduce my risk of heart disease , cancer, and diabetes?

I will understand ways that food choices can reduce the risk of developing many types of disease.

1. Warm-up2. Update food log – today is

day 73. Lesson 27 notes

First person in each row, get textbooks for your row

Turn to page 303

Tuesday

Warm-up: Match the terms with their corresponding definitions.

Cancer Cardiovascular disease Osteoporosis Diabetes Hypoglycemia Food Allergies Food Intolerances

1. A condition in which there is too much insulin in the body 2. A disease characterized by low bone mass and deterioration of

bone tissue 3. An abnormal response to food triggered by the immune

system 4. A disease in which the body produces little or no insulin or

cannot properly use insulin 5. A disease of the heart and blood vessels 6. A disease where there is uncontrolled cell division 7. An abnormal response to food that is NOT caused by the

immune system

Turn in your food label - make sure your name is on it!

Your food log should be DONE – keep it for Thursday

BINDER CHECKS TODAY!!!


Today’s Agenda:

1. Warm up2. AVID – Binder checks3. Brainstorm and take notes on

healthy VS healthy food choices

1. Food label assignment DUE TODAY



TueApril 7, 2015

Assignments Due:

Objective:

Essential Question:What are some examples of healthy choices I can make when it comes to eating?

1. I will be able to list healthy and unhealthy food options.

2. I will be able to define common food borne illnesses.

Each missing Cornell Notes/Learning Log = subtract 5 points – NO DATE – NO POINTS!!

Each missing area in the planner =subtract 1 point

Each missing required material = subtract 1 point If their binder is messy or has random papers that

have not been filed = subtract points PRINT your name where it says “Tutor Initials” Turn your binder grade chart into the class basket

Binder Check – AVID only

1. Get into groups of 2 or 32. Get materials1. 1Textbook (pg. 311)2. 1Whiteboard3. 1Marker4. 1Eraser or tissue5. Your Nutrition Notes packet

Instructions

1. Make a T-chart on your white board Healthy Choice Unhealthy choice

Healthier Choice Less healthy choice

Brainstorm – Why people eat?

Healthier choice Less healthy choice Why we eat?

Obtain the nutrients your body needs

Bored, lonely, depressed

Feeling hungry With friends that are eating


Brainstorm – Breakfast

Breakfast Healthier choice Less healthy choice

Juice Gravy Whole grain cereal or toast Pop tarts or doughnuts Egg Whites Bacon


Brainstorm – Lunch

Lunch Healthier choice Less healthy choice

Baked chips Fries Turkey sandwich Cheeseburger Fruit/salad Pizza


Brainstorm – Snacks

Snacks Healthier choice Less healthy choice

Yogurt, fruit, pretzels, granola bar, low-fat cheese

Cheetos, Candy, chips


Brainstorm – Dinner

Dinner Healthier choice Less healthy choice

No more than 1/3 of your daily caloric intake

Oversized portions

Variety of foods Same food every night Eat several hours before going to bed

Eating right before bedtime


Brainstorm – Eating for Exercise

Eating for Exercise Healthier choice Less healthy choice

Variety of vitamins Megadosing Sports drinks/ water Soda 5-7 oz of protein/day Protein loading


Brainstorm – Fast Food/Restaurant

Fast-food/Restaurant Healthier choice Less healthy choice

Share an entree Oversized portions Order chicken grilled or baked

Fried chicken

Frozen yogurt/fruit Desserts/pies/cakes Veggie pizza Pepperoni/meat lovers pizza Salad w/ low fat or fat free dressing

Regular dressing


Brainstorm – Safe Food preparation

Safe food Preparation 1 – Keep your refrigerator between 35 and 45 degrees 2 – wash your hands before handling food 3 – do not use the same utensils or cleaning surfaces as raw food 4 – do not let room temperature cooked food sit out for more than 2 hours 5 – check expiration dates 6 – don’t double dip

Food Bourne Illness Salmonellosis – the bacterium salmonellosis contaminates water, kitchen surfaces, eggs, and raw meats

Botulism – the bacterium clostridium botilinum produces a toxin that contaminates improperly canned food E-coli – the bacterium Escherichia coli contaminates undercooked meat, especially hamburger Gastroenteritis – caused by a virus or bacteria that causes inflammation of the stomach and intestines

Wednesday

No warm up today OR on Thu/Fri

Keep your warm-ups for next week


Today’s Agenda:Wed April 8, 2015

Assignments Due:

Objective:



Essential Question:

1. No warm-up2. ABCs of nutrition

Thursday/Friday


Today’s Agenda:

1. No Warm-up2. Review Chrome book

instructions3. Work on chrome books to

finish food log project

Thu/FriApril 9/10, 2015

Assignments Due:

Objective:



3. Unit 5 Test – Thu/Fri April 16/17

Essential Question:How can I make sure I am consuming the right amount of nutrients?

I will complete a food log and analyze 2 nutrition reports about my diet.

Log on to a chrome book Follow the instructions page STEP-BY-STEP in

your packet – be sure to pay attention to dates when you are entering your food log

Follow instructions on how to create the reports

Use the reports to complete the analysis form in your packet

When your packet is complete, turn it in When you are done, work on homework for

another class and find something quiet to do

Instructions

monday. redorangeyellowgreenblue/purple update your food log – today is day 7

Documents