Food, Nutrition and Wellness T1B3

Tuesday – 10/10 Go over ch. 8 test with class. Ch. 8 Terms – copies from Mrs. McCranie. Begin Ch. 9 Minerals
Review ppt. for final listed below. The slides that will not cover the final exam material are: 26, 38-53, 57-62, 64, 67-78 and 80-111.

Monday – Prep for final: Ch. 8 Vitamins (Ch. 8 Test – class info. ) Using yogurt to make healthier muffins.
Overall wellness
What are the health benefits of yogurt? First off, let us not forget that yogurt comes from milk. So yogurt eaters will get a dose of animal protein (about 9 grams per 6-ounce serving), plus several other nutrients found in dairy foods, like calcium, vitamin B-2, vitamin B-12, potassium, and magnesium.
But one of the words we’re hearing more and more of regarding yogurt is “probiotics.” Probiotics are “friendly bacteria” that are naturally present in the digestive system. Live strains of these “good bacteria” are also found in many yogurt products. While more research needs to be done, there’s some evidence that some strains of probiotics can help boost the immune system and promote a healthy digestive tract.

Friday – 10/06 Today we are finishing any remaining lab work from yesterday and working on knowledge/understanding from Ch. 7 on Protein. Each person go through ch. 7 writing notes of importance. Best of group will be chosen to share with entire class. Ch. 7 test today – open book.

Thursday – 10/04 Prep/Completion for some Plant Based Protein lab

Wednesday 10/04 What is plant based protein? Animal vs. Plant Proteins Act. C Ch. 7 in workbook pg. 51 (copies are supplied today) , Protein Balance pg. 53 Activity E (copies are provided), Backtrack Through Ch. 7 pg. 55-56 (copies provided).

Tuesday – 10/03 Today is the ch. 6 Test on Fats. If you still have assignments from yesterday to complete and hand in do so today after the test. If you have all assignments completed, pick up a workbook – pg. 49 and do Ch. 7 Building Blocks of Protein writing your answers on 1/2 sheet of paper. Hand in. This is an individual assignment. When you’re finished, check out the plant-based protein recipes in the links below and decide what recipe your group would like to do for this week’s lab.

Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fibre, and are low in fat.

Monday 10/02 Tomorrow is Ch. 6 Test on Fats
1. Each student read this paragraph on Lipids, and then write on a Google Doc (be certain to include your name on this document, and send to me.) what in your own words what this means.Lipids
Most lipids that you consume in your diet are fats. Some digestion occurs in your mouth and the stomach, but most takes place in the small intestine. Bile is produced by your liver, stored and released in your gall bladder and emulsifies fat globules into smaller droplets. This greatly increases the surface area that allows lipase, a fat-digesting pancreatic enzyme, to aid in digestion. After digestion, these broken-down fat particles called fatty acids combine with cholesterol and bile to move into your cells’ mucosa where they are reconverted into large molecules, most passing into vessels — called lymphatics — near the intestine. These vessels transport fat to the veins of your chest, and the blood carries fat to be stored in adipose tissue throughout your body.

Observe the “How Lipids Are Carried in Your Body Flow Chart from below. – Draw this out on a 1/2 sheet of paper (each person) and keep to study.
Next, each table group should get one copy of “Heart of the Matter” Act. D from Mrs. Beard. Work on this as a group – hand in with all your names on it.

Take the term list for ch. 6 that you should have picked up last week (or look back to the day on classroom I shared these with you) and make flash cards on the colored construction paper. Cut these out – do ONE set (unless you want your own) for each table group. Practice the terms with your table group for about 10 min. after you have finished making the flash cards.

Read pgs. 140-141 of the textbook. Answer on the same Google Doc you formulated about Lipids, but label this with the question: Describe exactly what causes a person to have a heart attack. Explain how this differs from the cause of a stroke.
Next, answer on the same document – (using the text, pg. 143) Why does smoking increase the risk of heart disease? What happens when a smoker quits smoking. Write the question and answer.
Using the text pg. 143-144 answer this (also on same google doc) – write out the question, so I can see what you are answering: Why does high blood pressure and high blood cholesterol place the heart at risk?
Same Google Doc – Scan the textbook (ch. 6) and write a list of tips for making diet changes. – Share this in your table group, and make a master list that represents your best list. This will be shared with the entire group. No need to write this on construction paper, just have it on one 1/2 sheet of paper with all your names on it, and share this when Mrs. Beard is ready to pull the group together. You may write this list on your google doc, or hand in the one master list. Mrs. Beard will ask you to do this when the group is all together in the center of the room – Compile tips that would help to reduce fat intake. Think about this as a table group – write on 1/2 sheet of paper and share with class. Include some fat replacer ideas.
Look over everything on ch. 6 and be ready for the test tomorrow!

Lipids Flow Chart to make on 1/2 sheet of paper.

Finish carb/fat lab of pizza
Make ch. 6 term flash cards
Video from Thursday – watch today: When You Burn Fat . . . . .
Answer the Review Learning Questions on pg. 153 of textbook – hand in today
Share posters today with class
Backtrack – Through Chapter 6 – Activity F
Chapter 6 test on MONDAY!

Thursday – 9/28 Any groups who have eggless or 2 ingredient cakes to serve, do so today. Begin ch. 6 of textbook: Fats – A concentrated Energy Source

Assignment – Concept Organizer: Write on construction paper 1 per group two columns – look at the concept organizer below as a guide. Use the T-chart guide as a diagram to identify key chapter concepts relating to the topic of Fats. In the left column, write the main ideas. In the right column, write details about subtopics. This will be shared with the class.

Assignment 2 – Go to the workbook pg. 40 (Individual assignment) . Do the matching of the Functions of Lipids in the body. Write this on 1/2 sheet of paper. Do page 41 on 1/2 sheet of paper also Do 1-16. This will be discussed in class.

Do the interactive activity within your group using your chrome books. Check your understanding.

Wednesday – 9/27 Ch. 5 Test today. Planning High-Fiber Menus Activity Sheet from Ch. 5 – follow directions

Lab – 2 ingredient cake for 5 groups, and eggless cake for kitchen 2 (egg allergy) 2 Ingredient Chocolate Cake – Separate 4 eggs. Keep the yolk to add to melted chocolate. Whip the egg whites until stiff peaks form. Melt 1 bag semi-sweet chocolate chips, melted in 10 sec. intervals in the microwave until completely melted. After the chocolate is cooled, add the egg yolks one at a time. Fold the egg whites into the yolk/chocolate mixture, keeping the volume of the egg whites. Bake for 30 min. at 350 degrees. Dust with powdered sugar.

Test on Chapter 5 Wednesday!

Tuesday – 9/26 Ch. 5 Carbohydrates

Use the Concept Organizer (copy provided) to identify the functions of carbohydrates. List several characteristics of each function.

Tuesday – 9/26 Carbs ppt. and document with slides – Take notes during ppt., write 3 pts for each (except Food Frauds)

Monday – 9/25 Today we are finishing ch. 4 by using a guide sheet with a ppt. on Dietary Guidelines. We are also beginning ch. 5 on Carbohydrates: The Preferred Body Fuel ; Whole Grains, The Inside Story (write 10 main points on this reading within your table group) – Share with the class. Today’s yoga . How to incorporate more whole grains in your diet.