FOOD AND NUTRITION

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FOOD AND NUTRITION

• 8TH GRADE
• BASIC SKILLS
• LAKE HAMILTON JR. HIGH
• VICKIE BRUCE

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FOODS NUTRITION UNIT

• TERMS DEFINITIONS

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CONVENIENCE FOODS

• Foods that are partially or completely prepared.

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EMPTY-CALORIE FOODS

• Foods that are high in calories and low in
  nutrients.

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FAST-FOOD RESTAURANT

• Food operations that prepare and serve large
  amounts of food in a short time.

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FOOD GUIDE PYRAMID

• Organization of daily food choices into six basic
  groups by the United States Department of
  Agriculture.

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MENU

• Plan of food to be included in a meal.

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NUTRIENTS

• Substances obtained from food and used in the
  body for growth, repair, maintenance, and
  regulation of body processes.

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NUTRITION

• The process of eating suitable food for growth,
  development, and maintenance of the body.

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SANITATION

• Maintaining a clean or sterile condition in order
  to promote hygiene and prevent disease.

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WELL-BALANCED MEAL

• Attractive, appealing meal composed of a variety
  of foods which contain essential nutrients.

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REASONS PEOPLE CHOOSE CERTAIN FOODS

• PHYSICAL NEEDS
• Examples Growth, energy, and good health.

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PSYCHOLOGICAL INFLUENCES

• A person is satisfying a psychological need to
  eat when he or she is not really hungry but eats
  due to happiness, unhappiness, guilt,
  nervousness, boredom, entertainment, or for other
  reasons.

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CULTURAL INFLUENCES

• American cooking today is a unique blend of
  different foods from all over the world. As new
  immigrants arrive, cuisine in our country
  continues to evolve and change.

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SOCIAL INFLUENCES

• Examples Snacks at a party, birthday cake at a
  birthday party, special foods at Fourth of July
  picnic or barbecue, special meals for holidays.

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TIME AVAILABLE FOR FOOD PREPARATION

• Persons with limited time for food preparation
  may choose convenience foods, a salad, or a
  sandwich rather than a meal that takes a long
  time to repair.

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COOKING SKILLS

• Persons that have the time and skills to prepare
  food at home can save the money because eating
  out is usually more expensive.

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TYPES OF FOOD AVAILABLE

• In the past, people were limited in food choices
  due to location and climate. Due to advanced
  technology and transportation, todays consumers
  have have access to food markets that provide a
  large variety of flesh, frozen, and packaged food
  all seasons of the year.

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COST OF FOOD

• Foods that are plentiful in the local area are
  less expensive than out of season foods.

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SPECIAL HEALTH CONCERNS

• Examples Food allergies, low cholesterol, low
  fat, diabetes, kidney diseases, hypertension,
  weight problem.

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BENEFITS OF GOOD NUTRITION

• STATE OF WELLNESS
• Wellness refers to the health of the total
  person, including physical, mental, and emotional
  well-being.

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BENEFITS OF GOOD NUTRITION

• OPTIMUM PHYSICAL, INTELLECTUAL, EMOTIONAL, AND
  SOCIAL DEVELOPMENT.

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BENEFITS OF GOOD NUTRITION

• SOUND MENTAL AND EMOTIONAL HEALTH
• Enthusiasm for life, feeling of self-confidence,
  ability to cope with problems, expression of
  anger in an acceptable manner, sensible attitude
  toward physical health, ability to cope with fear.

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BENEFITS OF GOOD NUTRITION

• HEALTHY, ATTRACTIVE APPERANCE
• Shiny hair smooth skin strong, healthy nails
  good posture cavity free teeth desirable
  weight good muscle tone.

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BENEFITS OF GOOD NUTRITION

• SUFFICIENT ENERGY FOR BODY TO FUNCTION PROPERLY
• Energy is needed for everything a person does
  from quiet activities such as reading and
  thinking to active exercise such as playing
  tennis.

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BENEFITS OF GOOD NUTRITION

• 6. PROPER FUNCTIONING OF MUSCLES AND NERVOUS
  SYSTEM
• 7. EFFICIENT PERFORMANCE OF BODY PROCESSES
• 8. GREATER ABILITY TO FIGHT AGAINST ILLNESS
  AND DISEASE
• 9. FASTER RECOVERY FROM ILLNESS AND INJURY

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KEY (BASIC) NUTRIENTS

• 1. FATS
• 2. CARBOHYDRATES
• 3. PROTEINS
• 4. MINERALS
• 5. VITAMINS
• 6. WATER

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FATS

• FUNCTION
• help body store reserve energy store fat soluble
  vitamins
• SOURCES
• Meat, milk, cheese, butter, salad dressings, nuts

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CARBOHYDRATES

• FUNCTIONS
• Supply ready energy and fiber
• SOURCES
• Grains and grain products, rice, pasta, fruits,
  vegetables

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PROTEINS

• FUNCTIONS
• Build and repair body tissues help regulate body
  processes provide energy if diet is deficient in
  carbohydrates
• SOURCES
• Meat, fish milk, eggs, vegetables, fruits, and
  grains

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MINERALS

• FUNCTIONS
• Make up part of the hard and soft body tissues
  assist in body functions
• SOURCES
• (Sources for specific minerals listed below)

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CALCIUM AND PHOSPHORUS

• FUNCTIONS
• Help build and maintain strong bones and teeth
  regulate actions of nerves and muscles
• SOURCES
• Dairy products, leafy green vegetables, broccoli

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IRON

• FUNCTION
• Helps build red blood cells helps prevent anemia
• SOURCES
• Liver and other meats, egg yolks, leafy green
  vegetables, enriched breads and cereals

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IODINE

• FUNCTION
• Helps prevent goiter
• SOURCES
• Iodized salt, seafood

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VITAMINS

• Regulate body processes help body use other
  nutrients

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B - COMPLEX VITAMINS

• THIAMINE
• RIBOFLAVIN
• NIACIN

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B - COMPLEX VITAMINS

• Help body use carbohydrates to release energy .
• Promotes normal appetite and digestion
• Promote healthy nervous system
• Help keep skin smooth

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B - COMPLEX VITAMINS

• Sources
• Milk Products
• Meats
• Breads
• Cereals

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VITAMIN C

• Helps build and maintain healthy gums and teeth
• Helps fight infection
• Helps prevent bruising and bleeding gums.

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VITAMIN C

• SOURCES
• Citrus fruits
• Leafy Green Vegetables

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VITAMIN A

• FUNCTION
• Helps eyes adjust to darkness after exposure to
  bright light promotes healthy skin
• SOURCE
• Dark green and yellow fruits and vegetables

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VITAMIN D

• FUNCTION
• Helps body use calcium and phosphorus to build
  strong bones and teeth
• SOURCE
• Egg yolk, liver, tuna, milk fortified with
  vitamin D

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VITAMIN E

• FUNCTION
• Works with vitamins to maintain healthy red blood
  cells
• SOURCE
• Fats, oils, whole grain cereals and breads,
  liver, eggs, leafy green vegetables

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WATER

• FUNCTION
• Helps carry nutrients through the body and
  removes body wastes helps move food through
  digestive system helps regulate body temperature
• SOURCE
• Water, milk, clear soup, coffee, tea, fruit
  juice, other beverages

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BASIC FODD GROUPS IN THE FOOD GUIDE PYRAMID

• BREAD, CEREAL, RICE, AND PASTA GROUP
• VEGETABLE GROUP
• FRUIT GROUP
• MILK, YOGURT, AND CHEESE GROUP
• MEAT, POULTRY, FISH, DRY BEANS, EGGS, AND NUTS
  GROUP
• FATS, OILS, AND SWEETS GROUP

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SPECIFIC FOODS IN THE BASIC FOOD GROUPS
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BREAD, CEREAL, RICE, AND PASTA GROUP

• BISCUITS
• CAKES
• COOKIES
• CORNBREAD
• CRACKERS
• ENRICHED BREAD
• GRITS
• MACARONI

• MUFFINS
• NOODLES
• OATMEAL
• READY-TO-EAT CEREALS
• RICE
• ROLLS
• SPAGHETTI
• WHOLE WHEAT BREAD

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VEGETABLE GROUP

• ASPARAGUS
• BEETS
• BROCCOLI
• CABBAGE
• CARROTS
• CAULIFLOWER
• CELERY
• CORN

• GREEN BEANS
• GREEN PEPPER
• LETTUCE
• ONIONS
• POTATOES
• RADISHES
• SPINACH
• TURNIP GREENS

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FRUIT GROUP

• APPLES
• BANANAS
• BERRIES
• CANTALOUPE
• CHERRIES
• GRAPES
• GRAPEFRUIT
• KIWI

• ORANGES
• PEACHES
• PEARS
• PINEAPPLE
• PLUMS
• PRUNES
• RAISINS
• WATERMELON

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MILK, YOGURT, AND CHEESE GROUP

• AMERICAN CHEESE
• BAKED CUSTARD
• BUTTERMILK
• CHEDDAR CHEESE
• CHOCOLATE MILK
• COTTAGE CHEESE
• HALF-AND-HALF
• HOT CHOCOLATE
• ICE MILK

• LOWFAT MILK
• PUDDING
• SHERBET
• SKIM MILK
• SOURCREAM
• SWISS CHEESE
• WHIPPED TOPPING
• WHIPPING CREAM
• WHOLE MILK

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MEAT, POULTRY, FISH, DRY BEANS, EGGS, AND NUTS
GROUP

• BACON(FRIED)
• BOLOGNA
• CHICKEN
• DUCK
• EGGS
• FISH
• HOT DOGS
• HAM
• HAMBURGER

• PEANUTS
• PEANUT BUTTER
• PECANS
• PORK CHOP
• RED KIDNEY BEANS
• ROAST
• SAUSAGE
• STEAK
• SUNFLOWERSEEDS

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FATS, OILS, AND SWEETS GROUP

• BUTTER
• CANDIES
• CREAM
• MARGARINE
• SALAD DRESSINGS

• SALAD OILS
• SOFT DRINKS
• SUGAR
• SWEET DESERTS

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DAILY REQUIREMENTS FOR FOOD GROUPS IN THE FOOD
GUIDE PYRAMID
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FOOD GROUP DAILY REQUIREMENTS FROM FOOD GUIDE
PYRAMID
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FOOD GROUP DAILY REQUIREMENTS FROM FOOD GUIDE
PYRAMID

• BREAD, CEREAL, RICE PASTA GROUP
• 6-11 Servings
• VEGETABLE GROUP
• 3-5 servings

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FOOD GROUP DAILY REQUIREMENTS FROM FOOD GUIDE
PYRAMID

• FRUIT GROUP
• 2-4 SERVINGS
• MILK, YOGURT, CHEESE GROUP
• 2 - 3 SERVINGS

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FOOD GROUP DAILY REQUIREMENTS FROM FOOD GUIDE
PYRAMID

• MEAT, POULTRY, FISH, DRY BEANS, EGGS, NUTS
  GROUP
• 2 - 3 SERVINGS
• FATS, OILD, AND SWEETS
• USE SPARINGLY

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Guidelines for Selecting Food that Promotes GOOD
NUTRITION

• 1. Includes requirements from the Food Guide
  Pyramid in the daily diet.
• 2. Eat a variety of foods each day.
• 3. Choose foods that promote and maintain
  desirable weight.
• Being overweight or underweight increases chances
  of developing medical problems.

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Guidelines for Selecting Food that Promotes GOOD
NUTRITION

• 4. Eat foods with adequate starch and fiber.
• Examples Fruits, vegetables, whole-grain breads
  and cereals, legumes, nuts, seeds.
• Some researchers believe that a diet high in
  fiber reduces the risk of colon cancer.

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Guidelines for Selecting Food that Promotes GOOD
NUTRITION

• 5. Limit foods high in fat.
• ExamplesButter, Margarine, Cream, Shortening,
  Oils, Salad Dressings

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Guidelines for Selecting Food that Promotes GOOD
NUTRITION

• 6. Limit Foods with EXCESS SUGAR.
• Examples Candy, cakes, cookies, sugared soft
  drinks, sugared cereals, fruits canned in syrup,
  sugared frozen desserts, syrups.

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Guidelines for Selecting Food that Promotes GOOD
NUTRITION

• Limit foods HIGH in SODIUM.
• Examples Potato Chips, Soy Sauce, Pickled
  Foods, Cured Meats.

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SAFETY SANITATION PROCEDURES TO OBSERVE DURING
STORAGE PREPARATION

• KITCHEN AREA SAFETY
• 1. Use a ladder or step stool to reach high
  items.
• 2. Keep cabinets clean uncluttered.

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SAFETY SANITATION PROCEDURES

• 3. Close cabinet doors drawers when not in use.
• 4. Keep floor free of spilled ingredients.

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SAFETY SANITATION PROCEDURES

• 5. Make certain that handles and knobs on lids of
  cookware are securely fastened.
• 6. Avoid wearing dangling jewelry or loose
  clothing.

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SAFETY SANITATION TO PREVENT FOOD CONTAMINATION

• NOTE Contamination means being infected with
  bacteria. Bacteria is invisible and can cause
  food poising and sometimes death. For this
  reason, it is extremely important to observe
  sanitary practices and proper food storage
  techniques when handling food.

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SAFETY SANITATION TO PREVENT FOOD CONTAMINATION

• 1. Wash hands before handling food.
• 2. Avoid preparation when sick.
• 3. Avoid handling food, or wear rubber gloves,
  when hands have an open or sore cut.
• NOTE Open wounds can release bacteria that
  cause food poisoning.

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SAFETY SANITATION TO PREVENT FOOD CONTAMINATION

• 4. Keep all dishes and utensils clean by washing
  them in hot soapy water and rinsing with warm or
  hot water.
• 5. Keep countertop clean.
• NOTE Avoid sitting or standing on countertop
  and keep pets off of countertop.
• 6. Thaw frozen foods in a refrigerator or in a
  microwave.

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SAFETY SANITATION TO PREVENT FOOD CONTAMINATION

• NOTE Foods thawed on a counter of in a sink are
  more likely to spoil.
• 7. Keep foods cold.
• NOTE Bacteria grows quickly in perishable foods
  such as eggs, meat, and milk when left at room
  temperatures for extended period of time.

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SAFETY SANITATION TO PREVENT FOOD CONTAMINATION

• 8. Cook food thoroughly at room temperature.
• 9. Use clean spoon when tasting food from cooking
  utensil or serving dish.
• NOTE Avoid returning spoon to food after using
  for tasting.
• 10. Keep food hot until eaten.
• 11. Refrigerate leftovers as soon as possible

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SAFETY SANITATION TO PREVENT FOOD CONTAMINATION

• 12. Avoid using food from containers that are
  leaking, bulging, or have a broken seal.

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SAFETY WITH KNIVES

• 1. Wash and store knives properly.
• NOTE To prevent cuts, avoid placing knife of
  other sharp objects in sink full of soapy water.
• 2. Keep knives sharp.
• 3.Use a cutting board.
• 4. Cut away from body and hold knife by handle.

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SAFETY WITH MICROWAVES

• 1. Use microwave safe dishes.
• 2. Prick wrappers and foods with peelings before
  cooking to let steam escape.
• 3. Use hot pads to handle dishes when needed.
• NOTE Food heated or cooked in the microwave can
  cause dishes to become hot.

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SAFETY GUIDELINES WHEN COOKING ON A RANGE

• 1. Keep fire extinguisher, baking soda, and salt
  near a range.
• NOTE Smother a grease fire with pan lid, fire
  extinguisher, baking soda, or salt. Do not use
  water. Never attempt to carry a pan whose
  contents are on fire to the sink.

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SAFETY GUIDELINES WHEN COOKING ON A RANGE

• 2. Avoid turning on gas stove or striking a match
  when there is a gas odor.
• 3. Use flat, balanced pots and pans that will not
  tip over easily.
• 4. Turn handles of cooking utensils inward on
  range and away from other burners or hot surface
  utensils.

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SAFETY GUIDELINES WHEN COOKING ON A RANGE

• 5. Use thick, dry post holders to handle hot
  cooking utensils.
• 6. Lift lids on pots from back and allow steam to
  rise away from the body.
• NOTE Burns caused by hot steam can be serious.
• 7. Keep paper towels, dry towels, electric cords,
  plastic dishes, combustible substances, and
  pressurized cans away.

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SAFETY GUIDELINES WHEN USING ELECTRICAL APPLIANCES

• NOTE Persons can receive dangerous shocks and be
  seriously hurt if safety precautions are not
  followed when using electrical appliances.

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SAFETY GUIDELINES WHEN USING ELECTRICAL APPLIANCES

• 1. Follow manufacturers instructions that
  accompany electrical appliances.
• 2. Keep all appliances in good working order.
• NOTE Frayed cords should be repaired or thrown
  away.
• 3. Avoid overloading electrical circuits.

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SAFETY GUIDELINES WHEN USING ELECTRICAL APPLIANCES

• NOTE Avoid plugging more than one than one
  outlet at a time.
• 4. Keep electrical cords away from surface
  burners.
• 5. Disconnect small electrical appliances when
  not in use.
• 6. Do not jerk cords when disconnecting
  appliances.

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SAFETY GUIDELINES WHEN USING ELECTRICAL APPLIANCES

• 7. Keep appliances away from water.
• NOTE Do not touch appliances with wet hands or
  while standing on wet floor.
• 8. Disconnect portable appliances before
  cleaning.
• 9. Do not bring metal objects in contact with
  working parts of an electrical appliance while is
  connected.

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SAFETY GUIDELINES WHEN USING ELECTRICAL APPLIANCES

• NOTE Keep metal forks and knives out of electric
  toasters that are connected.

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GUIDELINES FOR MAKING WISE FOOD CHOICES FROM FAST
FOOD RESTURANTS

• NOTE Nutritious foods can be selected at
  fast-food restaurants if one chooses wisely.
  Select nutritious foods rather than foods high in
  fat, sugar, sodium, and calories. In addition,
  keep a mental note of what is eaten and make a
  habit of including requirements from the Food
  Guide Pyramid in the daily diet.

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GUIDELINES FOR MAKING WISE FOOD CHOICES FROM FAST
FOOD RESTURANTS

• 1. Choose a restaurant that offers a variety of
  nutritious foods.
• 2. Choose multi-grain bread.
• 3. Request that breads be served without butter
  and margarine.
• 4. Avoid fried or highly salted foods.
• NOTE Grilled or broiled meats are lower in
  calories than fried ones.

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GUIDELINES FOR MAKING WISE FOOD CHOICES FROM FAST
FOOD RESTURANTS

• 5. Ask that sandwiches be served with mustard or
  ketchup.
• NOTE Mayonnaise is high in calories and in fat.
• 6. Supplement a sandwich with a salad or a fresh
  piece of fruit.

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GUIDELINES FOR MAKING WISE FOOD CHOICES FROM FAST
FOOD RESTURANTS

• 7. Select a salad as a main course.
• NOTE Because an item is at the salad bar doesnt
  mean it is nutritious and low in calories. Many
  foods on salad bars are fried, high in sodium,
  and come with high-calorie toppings and
  dressings.
• 8. Eat salad without dressing or select a low
  calorie dressing.

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GUIDELINES FOR MAKING WISE FOOD CHOICES FROM FAST
FOOD RESTURANTS

• 9. Choose milk or juice as a beverage.
• 10. Avoid special sauces, mayonnaise-based salad
  dressings, and cheese slices if trying to
  restrict calories.

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GUIDELINES FOR SELECTING FOOD THAT PROMOTES GOOD
NUTRITION

• 1. Include requirements from Food Guide Pyramid
  in a daily diet.
• 2. Eat a variety of foods each day.
• 3. Choose foods that promote and maintain
  desirable weight.
• 4. Eat foods with adequate starch and fiber.
• 5. Limit foods high in fat.

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GUIDELINES FOR MAKING WISE FOOD CHOICES FROM FAST
FOOD RESTURANTS

• 6. Limit foods high in fat.
• 7. Limit foods with excess sugar.
• 8. Limit foods high in sodium.

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GUIDELINES FOR MAKING WISE FOOD CHOICES FROM FAST
FOOD RESTURANTS

• 6. Avoids alcohol, tobacco, and drugs.
• 7. Displays good posture and muscle tone.
• 8. Stays fit by engaging in physical activity or
  exercise.
• 9. Is able to relax and sleep

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SIGNS OF SOUND PHYSICAL HEALTH

• 1. Is not susceptible to disease.
• 2. Is appropriate weight for height, age and body
  build.
• 3. Has sufficient energy for daily activities.
• 4. Eats a balanced diet.
• 5. Has healthy skin, eyes, hair, teeth and gums.