Appetite for Learning- Exploring Food & Healthy Living

7/24/2019 Appetite for Learning- Exploring Food & Healthy Living

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APPETITE FOR LEARNING:

Exploring Food

& Healthy LivingAlyssa Cardinal S.N.,

Christa Sciabica S.N.,

Noel Silveira S.N.

SIGN IN & GRAB A NAME TAG!Created by Alyssa Cardinal


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Created by Alyssa Cardinal


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Macronutrients are the building blocks in food that give our

body calories.

Calories = Energy!

Macronutrients: Carbohydrates

Proteins

Fats



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Carbohydrates (carbs) are the bodys

main source of fuel. 45%-65% of the calories we eat

should come from carbs.

Carbs are easily used by the body for

energy. Carbs are broken down in to glucose

(SUGAR!)

All of the tissues and cells in ourbody can use glucose for energy.

Carbs are NEEDED for the brain, thekidneys, the muscles(including theheart) to function properly.

Carbs can be storedin the muscles and

liver and later used for energy. Created by Alyssa Cardinal


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In starchy foods like:

Grains

Potatoes

Pasta

Fruits Milk

Yogurt

These foods also contain carbs, but in lesser amounts:

Vegetables

Beans

Nuts

Seeds

Cottage cheese



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Growth! Especially important forchildren, TEENS and pregnant

women.

Tissue repair (scrapes, breaks, and

cuts!) Immunity

Makes important hormones and

enzymes

ENERGYwhen CARBSare NOTAVAILABLE!

10%-35% of the calories we eat

should come from PROTEINS.



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Large quantities of protein in:

Meats

Poultry

Fish

Cheese

Milk

Nuts

Beans

Smaller quantities of protein in: Starchy foods

Vegetables



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Although fats have a bad reputation forcausing weight gain, some fat is actually

necessary for survival.

25%-35% of the calories we eat shouldcome from FATS.

Important for normal growth anddevelopment.

ENERGY(Fat has the most calories which= the most energy!)

Absorbing certain vitamins (like vitaminsA, D, E, K)

Providing cushioning for the organs

Providing taste, texture and holds food

together.Created by Alyssa Cardinal


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Meat

Poultry

Nuts

Milk products Butter & margarine

Oils

Fish

Grain products

Salad dressings



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Saturated fat

Found in foods like meat, butter, lard and cream

INCREASES risk for heart disease

B A D

Trans fat

Found in baked goods, snack foods, fried foods,

and margarines

INCREASES risk for heart disease

B A D

Unsaturated fat

Found in foods like olive oil, avocados, nuts,and canola oil

DECREASES risk for heart disease

G O O D ! ! !



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Lets do the math!There are 3.5 g of

total fat.

- 1.5 g saturated fat

- 0.5 g trans fat

How many grams ofunsaturated fat per

cookie?



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1 g carbohydrates= 4 calories

1 g protein= 4 calories

1 g fat= 9 caloriesCreated by Alyssa Cardinal


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Example:

Total fat = 5 g

Total carbs = 34 g

Protein = 2 g

How many total calories?

Answer:

5 g fat x 9 = 45 calories

34 g carbs x 4 = 136 calories2 g protein x 4 = 8 calories

_________________________

TOTAL: 189 calories



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Remove the single puzzle piece from your envelope.

Mingle around the classroom and find the three other people in

the room that have puzzle pieces that match yours.

5 minutes- GO!



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Open your envelopes and take out your Nutrition Facts labels.

In groups of 4, calculate the calories for each food.

10 minutes



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5 minutes



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What is the digestive system?

A group of organs and body

structures that break down foodusing chewing, churning, squeezingand special chemicals called

enzymes, in order for the body to

absorb nutrients and remove leftover waste.

What organs and body

structures are part of thedigestive system? Teeth & tongue

Esophagus (food pipe) Stomach

Small intestines

Liver

Gall bladder

Large intestines

Anus

What is an ENZYME?

A chemical made in the body that

breaks food down in to smaller

molecules, or building blocks, sothey can be absorbed by the body.

What is the end product of the

digestive system?

POO!



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Lingual lipase & amylase are special chemicals (enzymes)

that break down fats and carbs in the mouth.

Protease, pepsin, and stomach acid (hydrochloric acid)

break down proteins and stomach acid and also kill

bacteria in the food we eat.

Pancreatic lipase and bile are released in the small

intestine to break down fats.

Bile is a chemical produced in the liver that is stored in thegall bladder. When we eat, the gall bladder is signaled to

release bile in to the small intestine to break down fat.



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In the small intestine, villi and microvilli (little

fingers) absorb macronutrients (building

blocks) and take them to the bloodstream.

The small intestines are the place where most

of the nutrients our body needs are absorbed.

FUN FACT:By adulthood, the small intestine is about

TWENTY FEET LONG!



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The large intestine is the next stop.

The large intestine absorbs water, salt and

potassium from the waste, and puts it back in to

the body. The longer the waste stays in the large intestine,

the more water is absorbed.

FUN FACT:The large intestine is about FIVE FEET LONG.

Large + Small = TWENTY FIVE FEET!

Thats taller than a 2 story house!

QUESTIONS:

What do you think happens to our stool

when it stays in the large intestine for a

short amount of time?

What do you think happens to our stool

when it stays in the large intestine for a

long amount of time?

What happens to our stool when we dont

drink enough water?



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After all of the nutrients, water, salt and potassium have been

removed, we are left with: 75% water

25% solid

Of the solid remains:

30% dead bacteria

30% food that cant be broken down, AKA fiber(mostly from plants thatcant be broken down by the body)

For example: Corn, peanuts, peas, carrots, cereals, and beans contain fiber thatcannot be broken down by the body.

10-20% fats

10-20% some minerals

2-3% protein

And small bits of cells from the digestive tract, white blood cells,

and bile pigments.

Fun Fact: Fiber is important for our digestive tract because

it helps food move along the intestines. Created by Alyssa Cardinal


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When red blood cells are broken down, a chemical is created

called bilirubin. This is a yellowish-brownish substance that is

removed from the body through our waste. When bilirubin

meets iron, the end result is.. BROWN!!



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HOW BIG IS A SERVING OF MEAT?

HOW BIG IS A SERVING OF PEANUT BUTTER?

HOW BIG IS A SERVING OF MILK?

HOW BIG IS A SERVING OF VEGETABLES? HOW BIG IS A SERVING OF CHEESE?

HOW BIG IS A SERVING OF DRY CEREAL?

HOW BIG IS A SERVING OF RICE?

HOW BIG IS A SERVING OF PASTA?

HOW BIG IS A SERVING OF FRUIT?

3 ounces (size of a closed fist)

2 tablespoons

1 cup

!cup

2 ounces (2 big erasers)

1 cup

!cup

!cup

1 cup



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Cholesterol: A special kind of sticky fat found in

Foods high in saturated fats and oils (butter, fatty meats, lard,

2% and whole milk, fast foods and greasy foods.

Atherosclerosis: The buildup of FAT and CHOLESTEROL on the inside

of the arteries that forms hard structures called PLAQUES!

When we eat diets high in cholesterol as children and adolescents, the

chance of getting atherosclerosis later in life is increased!

Lets take a second to think

What do you think happens to our blood pressure when we form plaques?

How does this affect our heart?



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Coronary artery disease:

When atherosclerosis narrows the arteries

close to your heart, this can lead to coronary

artery disease. This can cause chest pain andheart attacks.

Congestive heart failure:

When your heart has to pump super hard to

get blood past plaques, the heart musclesbecome bigger. This is one muscle we DONTwant to get bigger! Because the muscles are

so big, the heart cant fill up with enoughblood. It also becomes hard for the heart to

squeeze blood to the rest of the body, which

can make the heart very tired! Strokes:

When pieces of hard plaques break off, they

can travel to the brain and block blood flow,causing a stroke.



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~BMI READINGS~Created by Alyssa Cardinal

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Appetite for Learning- Exploring Food & Healthy Living