Nutrition During the Teen Years

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

Vocabulary:

NutritionCaloriesNutrientsHungerAppetite

⦿ 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.

NutrientsYou’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.

Vocabulary:

CarbohydratesFiberProteinsLipidVitaminsMinerals

⦿ 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.

Guidelines for Healthful Eating

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.

Vocabulary:

Dietary Guidelines for Americans

Food Guide Pyramid

⦿ 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, sugarand salt intake

⦿ Importance of Breakfast⦿ Nutritious Snacks⦿ Eating out/Eating Right

Food and Healthy Living

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.

Vocabulary:Food Additives

Food Allergy

Food Intolerance

Foodborne Illness

Pasteurization

Cross-contamination

⦿ 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 Substitutes1. Aspartame- sugar free substitute2. 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 andshellfish.• Reaction can include rash, hives, itchiness, vomiting, diarrhea, orabdominal pain.

http://www.youtube.com/watch?v=VcxdqIPLyK8&safe=active

⦿ 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 fromone food to another.⚫Separate⚫Cook⚫Chill