Here are the key differences between the two food labels: - Food A has more calories (220), fat (12g), and sodium (480mg) than Food B. - Food B has fewer calories (180), less fat (8g), and less sodium (360mg). - Food B provides 20% of the daily value of fiber, while Food A only provides 10%. - In summary, while both foods provide protein, Food B appears to be the healthier choice as it has fewer calories and less fat and sodium. It also has more dietary fiber.

1. Quick Write #1
 List the foods you ate
yesterday.
 Do you think that you
made healthful
choices?
 If not, what would
have been some more
healthful choices?

2. Food and Diet
Food
Nutrition
Daily Performance

3. Nutrients
 Substances in foods
that your body
needs in order to
grow, have energy,
and stay healthy

4. 6 Types of Nutrients
 Carbohydrates
 Proteins
 Fats
 Vitamins
 Minerals
 Water

5. Carbohydrates
 Starches and sugars that provide
energy
 Starches: rice, bread, pasta, potatoes,
beans, and corn
 Sugars: milk, fruit, honey
 All other sugars are not needed for
your body!

6. Proteins
 Used to repair body cells and
tissues
 Complete proteins: amino acids
that are found in animal
sources, such as meat, dairy
products, and eggs
 Incomplete proteins: amino
acids that are found in plant
foods, such as beans, nuts, and
grains

7. Fats
 Nutrients that supply
energy, keep the skin
healthy, and promote
normal growth
 Transport certain
vitamins through the
body and help build
cell membranes

8. More fats…
 Saturated fats—solid at
room temperature
 butter, fats in meat,
poultry, and dairy
products
 NOT GOOD FOR YOU!
 Unsaturated fats—liquid
at room temperature,
 plant sources, vegetable
oils, nuts, olives, and
avocados
 GOOD FOR YOU!

9. Vitamins
 Substances that help regulate the
body’s functions
 Your body needs vitamins to
produce energy, fight infections,
and to help with other tasks
 Water soluble: dissolve in water and
have to be replaced everyday
 Fat soluble: dissolve in fat

10. Minerals
 Nutrients that
strengthen bones
and teeth
 Help keep blood
healthy
 Keep the heart
and other organs
working properly

11. More minerals…
 Calcium, Magnesium,
Phosphorus—helps and
renews your bones
 Iron—needed for making red
blood cells
 Sodium—salt your body
makes
 Youdon’t need to add it to
your food 

12. Water
 Helps with digestion, carries
nutrients throughout the
body, removes wastes from
the body, and regulates
body temperature
 Drink 8-10 glasses of water
each day, or 3 water
bottles from the machine
at school!

13. Fiber
 The part of grains, fruits, and
vegetables that the body cannot break
down.
 It moves wastes out of your system,
and may also prevent some diseases.
 Found in fruits, veggies, whole grain
cereals, and brown rice.

14. Cholesterol
 A waxy substance
used by the body
to build cells and
make other
substances.
 Fat count should
not exceed 30% of
daily calories

15. ABC’s of Good Health
 Aim for fitness
 60 minutes of exercise
each day
 Build a healthy base
 eat a variety of healthy
foods
 Choose sensibly
 good nutrition means
avoiding fats, sugar, salt,
and cholesterol

16. Food Labels

17. Quick Interview…
 Interview your partner about their
food choices and physical activity.
 What did you eat for breakfast and lunch
today?
 How did you exercise yesterday?

18. Food Guide
Pyramid
 A guide for making healthful daily food choices.

20. What is a serving?
 Bread, cereal, rice, pasta: 6-11 servings/Baseball
 Fruit: 2-4 servings/Tennis Ball
 Veggies: 3-5 servings/Tennis Ball
 Dairy: 2-3 servings/4 Dice
 Meat, beans, eggs, nuts: 2-3 servings/Deck of
Cards
 Fats, oils, sweets: few servings, if any/Matchbook

21. 3 BIG or 5 small?
 It’s all about preference!
 3 big—tend to overload
 5 small—energy all day long 

22. START SMART!
 Breakfast is the
most important
meal!
 You need fresh
energy (food) when
you wake up.
 Make sure you get
carbohydrates and
protein.

23. Study Intervention
 Look at your “Quick Interview” results.
 Design a one day meal plan for your
partner.
 Breakfast
 Snack
 Lunch
 Snack
 Dinner

24. Calorie
 Unit of energy that is burned with
physical activity
 When we talk about calories in
foods…we’re talking about the energy-
producing potential of that food
 Calories turn into fat if you don’t use
them.

26. Activity/Total Calories Used
Per Hour
 Washing Dishes 100
 Laundry 100
 Walking up the stairs 400
 Taking a bike ride 280
 Raking leaves 220
 Ballroom Dancing 125-310
 Canoeing (slowly) 180-200
 Cooking 185-200
 Walking Slowly (2-1/2 mph) 210-230
 Cleaning 235-355
 Brisk Walking (4 mph) 250-345
 Aerobic Dancing 480-625
 Swimming 480-625

27. Body in Balance
 Physical Activity (PA)—any body
movement that results in using
energy
 Calorie (Food)—unit of energy that is
burned with physical activity
 Food > PA = Gain Weight
 Food < PA = Lose Weight
 Food = PA = Maintain Weight

28. Application
 Compare and contrast the food labels.