2/4/14Today’s Agenda:

1) Students will grade as class the Geriatric Test.

2) Find your food style?

3) TO: What are 6 essential nutrient groups and each groups function?

4) Students will be given Nutrition and Physical Activity Project.

5) Students will finish crossword.

EQ: How will your knowledge of nutrition affect the care you provide?

State Standard 9: Health Maintenance Practices1. Apply behaviors that promote health and wellness. 2. Describe strategies for prevention of diseases including health screenings/examinations. 3. Apply practices that promote prevention of disease and injury.

Nutrition: all body processes relating to food. Include digestion, absorption, metabolism,

circulation, and elimination. Nutritional status refers to the state of one’s nutrition.

What is wellness: state of good health c optimal body function.

Fundamentals of nutrition

HypertensionAtherosclerosis - arteries are narrowed by the accumulation of fats/minerals on their inner lining.

Osteoporosis Malnutrition - poor nutrition.

Good nutrition may prevent or delay:

6 Essential Nutrient GroupsNutrient Groups Functions

Carbohydrates Provide heat & energy; supply fiber for good digestion and elimination.

Lipids (Fats) Provide fatty acids needed for growth and development; provide heat and energy; carry fat-soluble vitamins to body cells.

Proteins Build & repair body tissue; provide heat and energy; help produce antibodies.

Vitamins Regulate body functions; build and repair body tissue.

Minerals Regulate body functions; build and repair body tissue.

Water Carries nutrients & wastes to and from body cells; regulates body functions.

TO

Major source of E- Starches or sugars mainly

produced by plants Breads, pastas, potatoes,

peas, beans, grains (pick one)

Cellulose: fibrous, indigestible form of plant carb Bran, whole-grain Helps c bowel mvmts

1. Carbohydrates

CHO Serving Size

2. Lipids (Fats) Provide E- Maintain body temp Cushion organs Saturated – solids Unsaturated –

soft/oily Provide flavor 3 common lipids:

1. Triglycerides 2. Phospholipids 3. Cholesterol

Fats Serving Size

Cholesterol

What transports cholesterol?

Found in body cells/animal products

Produces: Steroid hormones VD Bile acids

Common sources: Egg yolk, fatty meats,

shellfish, butter, cheeses (pick two)

HDL (high density protein) Good Takes back to liver

preventing plaque build up

LDL (low density protein) Bad Contributes to plaque

build up leading to?

Atherosclerosis

Fats Continued: Triglycerides

3 fatty acids = 1 Triglycerides –

(also made from CHO) Found in bld plasma Elevated lead to

coronary artery dz

Fat we eat broken down to fatty acids Triglyceride main

function: Store E- for later;

released when told by horomones

Basic component of all cells Build/repair tissue Create digestive enzys Made up of 22 amino acids

13 are incomplete In beans/peas/corn

9 are essential/complete (22) In fish/yogurt/milk

3. Proteins

ProteinsServing Size

In all body tissues Lubricates jts Protects spinal cord Essential for digestion Makes up blood plasma,

cytoplasm of cells Helps body absorb nutrients Should drink 6 – 8 glasses a

day

4. Water

Organic compounds Important for metabolism & bld

clotting Allow body to use E-

Some are Antioxidants (VA, C, E) – protect the body from harmful chemicals called free radicals; In fruits/veggies Free radicals are the results of

O2 being used during metabolism

Can damage tissues/genes Can lead to CA, CAD, arthritis

5. Vitamins

V are classified as H2O soluble or fat soluble Water soluble v – dissolve in H2O & are not

stored in the body. -Includes VB, VC, & Folic Acid

Fat soluble v – dissolve in fat & are stored in the body.

-Includes Vitamins A, D, E, & K16

Vitamins Continued…

Inorganic (nonliving) elements found in all tissues

Some are antioxidants too (Mg, Zn, Cu)- regulate body fluids (Na, K)

- contribute to growth (Ca, P, Mg, Zn) - helps build tissues (Mg, S, Fe) - formation of RBC’s (Fe, Cu)

- healthy skin, hair, nails (S) - maintains heart rhythm (Ca, K)

6. Minerals

2/14/14Today’s Agenda:

1)Students will Medical Abbreviation Quiz.

2)TO: What is the process for utilization of nutrients?

3) Students will complete Utilization of Nutrition Activity.

4) Closure – begin Nutrient Utilization for Nutrition Project.

EQ: How will your knowledge of nutrition affect the care you provide?

8:1 Explain roles and responsibilities of team members. 8:5 Act responsibly as a team member.8:3 Recognize characteristics of effective teams.9.1. Apply behaviors that promote health and wellness.

Digestion- process by which the body breaks down & changes the food chemically.

Mechanical- food is broken down by the teeth & moved thru the digestive tract, the process is called peristalsis.

Chemical- food is mixed with digestive juices secreted by the mouth, stomach, small intestine, & pancreas. dj contains enzymes.

Utilization of Nutrients

Absorption- the process in which bld or lymphatic capillaries pick up the digested nutrients. Most occurs in the small intestine

Metabolism- nutrients are used by the cells for building tissue, providing E-, & regulating body functions. During this process, nutrients are combined c/

O2, and E- & heat are released. Basal Metabolic Rate- E- used for

maintaining body’s own tissue, c/out doing any voluntary wk.

Utilization of Nutrients

1.Mechanical digestion in mouth.2.Chemical digestion c salivary glands release

amylase, changes starches to maltose.3.Peristalsis and gravity move food thru

esophagus.4.Hydrochloric acid in stomach preps for

enzyme break down.1. Pepsin breaks down proteins.2. Lipase emulsifies fats.

5. Liver produces bile (remember chol)

Utilization of Nutrients

6. Gallbladder stores bile & releases it into small intestine (SI) to emulsify fats.

7. Pancreas releases more lipase & amylase into SI. Proteases break down proteins into peptides.

8. SI preps food for absorption: Peptidase breaks down peptides into amnio acids; lactase, maltase, sucrase break down sugars.

9. Large Intestine – absorbs H2O & nutrients, collects food residue for excretion

Utilization of Nutrients

kilocalorie (kcal) – heat produced during metabolism is measured by the “calorie” unit. CHO/Protein = 4cal/g Fat = 9 cal/g V/Min/H2O = 0 cal/g 1 lb = 3,500 kcal

Measuring Food E-

Changes in Wt

To Lose Wt Inc physical

activity Dec kcal intake Safe to lose 1-2 lb

/ wk Must cut ~500

kcal / d

To Gain Wt Dec phy act Inc kcal intake

To Maintain Wt Consume 15 kcal per lb. (15 kcal)(140lb) = 2100

kcal/d

Roll out a sheet of bulletin board paper large enough to trace someone from the tip of their head to their hips like in the picture to the right.

Draw in the steps of the utilization of nutrients process.

Use your book as a reference.

Group Activity

1. Artist: get supplies, and draws in the appropriate figures, helps nutritionist c info

2. Nutritionist: writes in the appropriate info

3. Model: will be traced, helps nutritionist c info, return all materials, & turn in drawing at the end of class

Group member roles/responsibilitie

s:

1. List all of the organs/anatomical structures that contribute to nutrition.

2. How can you easily identify terms that are enzymes versus terms that are sugars?

3. How is E- measured in food?

4. How many calories = 1 lb of fat?

2/18/14 Daily Cerebral Exercise

2/18/13Today’s Agenda:

1)Students will complete Daily Cerebral Exercise

2)Students complete ADAMS Inside Out Digestive System Worksheet.

3)TO: Students will work on completing Utilization of Nutrients section for Nutrition Project.

9:1 Apply behaviors that promote health and wellness.9:3 Apply practices that promote prevention of disease and injury.

EQ: How will your knowledge of nutrition affect the care you provide?