APPETITE FOR LEARNING:

Exploring Food
& Healthy Living
Alyssa Cardinal S.N.,
Christa Sciabica S.N.,
Noel Silveira S.N.

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Created by Alyssa Cardinal

Created by Alyssa Cardinal

 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 our
body can use glucose for energy.
Carbs are NEEDED for the brain, the
kidneys, the muscles (including the
heart) to function properly.
Carbs can be stored in the muscles and
liver and later used for energy.

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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 for

children, TEENS and pregnant
women.
Tissue repair (scrapes, breaks, and
cuts!)
Immunity
Makes important hormones and
enzymes
ENERGY when CARBS are NOT
AVAILABLE!
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 for

causing weight gain, some fat is actually
necessary for survival.
25%-35% of the calories we eat should
come from FATS.
Important for normal growth and
development.
ENERGY (Fat has the most calories which
= the most energy!)
Absorbing certain vitamins (like vitamins
A, D, E, K)
Providing cushioning for the organs
Providing taste, texture and holds food
together.
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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 of
unsaturated fat per
cookie?
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 1 g carbohydrates = 4 calories
1 g protein = 4 calories
1 g fat = 9 calories
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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 calories
2 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 food
using chewing, churning, squeezing
and special chemicals called
enzymes, in order for the body to
absorb nutrients and remove left
over waste.

What organs and body

structures are part of the
digestive system?

What is an ENZYME?
A chemical made in the body that
breaks food down in to smaller
molecules, or building blocks, so
they can be absorbed by the body.

What is the end product of the

digestive system?

POO!

Teeth & tongue

Esophagus (food pipe)
Stomach
Small intestines
Liver
Gall bladder
Large intestines
Anus
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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 the
gall 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.
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?

FUN FACT:
The large intestine is about FIVE FEET LONG.
Large + Small = TWENTY FIVE FEET!
Thats taller than a 2 story house!
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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 that
cant be broken down by the body)
For example: Corn, peanuts, peas, carrots, cereals, and beans contain fiber that
cannot 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.

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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!!

Created by Alyssa Cardinal

Created by Alyssa Cardinal

Created by Alyssa Cardinal

Created by Alyssa Cardinal

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

Created by Alyssa Cardinal

Created by Alyssa Cardinal

 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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Created by Alyssa Cardinal

 Coronary artery disease:

When atherosclerosis narrows the arteries
close to your heart, this can lead to coronary
artery disease. This can cause chest pain and
heart attacks.

Congestive heart failure:

When your heart has to pump super hard to
get blood past plaques, the heart muscles
become bigger. This is one muscle we DONT
want to get bigger! Because the muscles are
so big, the heart cant fill up with enough
blood. 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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Created by Alyssa Cardinal

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~BMI READINGS~
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