Nutrition Basics Guide - Altered States Instructions

Nutrition Basics Teacher’s Guide Middle School Editors: Brian A. Jerome, Ph.D. Stephanie Zak Jerome Assistant Editors: Louise Marrier Hannah Fjeld Graphics: Dean Ladago Fred Thodal

Visual Learning Company www.visuallearningco.com

1-800-453-8481 25 Union Street Brandon, Vermont

Nutrition Basics

Use and Copyright The purchase of this video program entitles the user the right to reproduce or duplicate, in whole or in part, this teacher’s guide and the blackline master handouts for the purpose of teaching in conjunction with this video, Nutrition Basics. The right is restricted only for use with this video program. Any reproduction or duplication, in whole or in part, of this guide and student masters for any purpose other than for use with this video program is prohibited.

The video and this teacher’s guide are the exclusive property of the copyright holder. Copying, transmitting or reproducing in any form, or by any means, without prior written permission from the copyright holder is prohibited (Title 17, U.S. Code Sections 501 and 506).

Copyright © 2007 ISBN 978-1-59234-161-0

Visual Learning Company

1-800-453-8481 www.visuallearningco.com

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Nutrition Basics

Table of Contents Page

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A Message From Our Company

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National Standards Correlations

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Student Learning Objectives

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Assessment

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Introducing the Video

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Video Viewing Suggestions

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Video Script

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Student Assessments and Activities

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Answers to Student Assessments

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Answers to Student Activities

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Assessment and Student Activity Masters

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Nutrition Basics

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Nutrition Basics

A Message from our Company. . . Dear Educator: Thank you for your interest in the educational videos produced by the Visual Learning Company. We are a Vermont-based, family owned and operated business specializing in the production of quality educational science videos and materials. We have a long family tradition of education. Our grandmothers graduated from normal school in the 1920’s to become teachers. Brian’s mother was an elementary teacher and guidance counselor, and his father was a high school teacher and superintendent. This family tradition inspired Brian to become a science teacher, and to earn a Ph.D. in education, and led Stephanie to work on science educational programs at NASA. In developing this video, accompanying teacher’s guide, and student activities, our goal is to provide educators with the highest quality materials, thus enabling students to be successful. In this era of more demanding standards and assessment requirements, supplementary materials need to be curricular and standards based - this is what we do! Our videos and accompanying materials focus on the key concepts and vocabulary required by national and state standards and goals. It is our mission to help students meet these goals and standards, while experiencing the joy and thrill of science. Sincerely, Brian and Stephanie Jerome

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Nutrition Basics

National Standards Correlations National Science Education Standards (Content standards: 5-8, National Academy of Sciences) Science in Personal and Social Perspectives (Content Standard F) As a result of their activities in grades 5-8, all students should develop an understanding of: Personal Health • Food provides energy and nutrients for growth and development. Nutrition requirements vary with body weight, age, sex, activity, and body functioning.

Benchmarks for Science Literacy (Project 2061 – AAAS)

The Human Organism - Physical Health (6E) • Food provides energy and materials for growth and repair of body parts. Vitamins and minerals, present in small amount in foods, are essential to keep everything working well. As people grow up, the amounts and kinds of food and exercise needed by the body may change. • Toxic substances, some dietary habits, and personal behavior may be bad for one’s health. Some effects show up right away, other may not show up for many years. Avoiding toxic substances, such as tobacco, and changing dietary habits to reduce the intake of such things as animal fat increases the chances of living longer.



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Student Learning Objectives Upon viewing the video and completing the enclosed student activities, students will be able to do the following: • Explain that digestion is the way the body breaks down food into simpler compounds that it can use. • Describe the process of digestion, including the role of the mouth in beginning the process, the esophagus, the stomach in breaking down food, and the small and large intestines in absorbing nutrients. • State that nutrition is the study of how the body uses food to maintain health. • Explain that nutrients are materials that make up food. The body needs nutrients to work properly. • Illustrate the six categories of essential nutrients including: carbohydrates, fats, proteins, vitamins, minerals, and water. • Understand that carbohydrates are the body’s main source of energy, and that there are two basic types of carbohydrates: simple and complex. • Explain that fiber is important in many bodily processes even though it cannot be digested. Describe some examples of foods that are high in fiber. • Identify proteins as the “building blocks” of the body, and give several examples of foods that contain protein. • Discuss the importance of eating fat in moderation. Contrast both the benefits of fat and the problems associated with eating too much fat. • Relate the function of vitamins and minerals to that of other nutrients. Understand that vitamins and minerals do not provide the body with energy, but they are still important to help the body perform other functions. • Understand that water makes up approximately 60% of the body, and must continually be replenished by drinking eight to twelve 8-ounce glasses a day.

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Nutrition Basics

Assessment Preliminary Assessment: The Preliminary Assessment, provided in the Student Masters section, is an assessment tool designed to gain an understanding of students’ pre-existing knowledge. It can also be used as a benchmark upon which to assess student progress based on the objectives stated on the previous pages.

Video Review: The Video Review, provided in the Student Masters section, can be used as an assessment tool or as a student activity. There are two main parts. The first part contains questions that can be answered during the video. The second series of ten questions consists of a video quiz to be answered at the conclusion of the video.

Post Assessment: The Post Assessment, provided in the Student Masters section, can be utilized as an assessment tool following completion of the video and student activities. The results of the Post Assessment can be compared against the results of the Preliminary Assessment to evaluate student progress.



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Introducing the Video Before showing the video program to students, ask the class to name the healthiest foods they can think of. Make a list of foods they describe on the blackboard. Then ask students to name some of their favorite foods. Make a separate list on the board. Ask the class to describe the differences between the two lists. Ask them what foods are the healthiest and what foods are unhealthy. Have students explain what they think constitutes healthy food. Introduce the term “nutrients”. Explain that different types of food contain different nutrients. List the six categories of essential nutrients, including carbohydrates, proteins, fats, vitamins, minerals, and water. Using some of the foods from the two lists on the blackboard, identify the major nutrients in each food. Ask students what differences they notice between the nutrients in the list of healthy foods and those in the list of favorite foods. Tell students to pay close attention to the video to learn more about the basics of nutrition.

Video Viewing Suggestions The student Master “Video Review” is provided for distribution to students. You may choose to have your students complete this Master while viewing the program or to do so upon its conclusion. The program is approximately twenty minutes in length and includes a ten question video quiz. Answers are not provided to the Video Quiz on the video, but are included in this teacher’s guide. You may choose to grade student quizzes as an assessment tool or to review the answers in class. The video is content-rich with numerous vocabulary words. For this reason you may want to periodically stop the video to review and discuss new terminology and concepts.

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Video Script: Nutrition Basics 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28.

Everyone has favorite foods they love to eat. Some people like sweets such as pie, candy, or ice cream. Others enjoy fruits such as watermelon, pineapple, and strawberries. Still others crave meat such as steak, chicken, or fish. You too, probably have some favorite foods. But have you ever thought about why we eat? Why do our bodies need and crave food? How does the human body process and utilize the food we eat? How are some foods different from other types of food? What kinds of food does the body need to function properly? During the next few minutes we are going to explore these questions and others, ...as we investigate the basics of nutrition. Graphic Transition- Digestion If you were served this fish you wouldn’t simply grab it with both hands and swallow it whole. You would use a fork and knife to cut it into smaller pieces that you would then chew. Digestion is the process of breaking down foods into simpler forms the body can use. Let’s take a couple of minutes to discuss some of the key points of the process of digestion. As you are well aware, when you eat, you put food in your mouth. You Decide! What in your mouth promotes digestion? There are a number of things in your mouth which jump start digestion including teeth which break food into smaller pieces, ...your tongue which moves food around in your mouth, ...and saliva, a fluid that helps soften food. When you swallow food, it slides down a tube in your throat called the esophagus. Food is guided down the esophagus into the stomach through a series of involuntary muscular contractions called peristalsis. This arrow is pointing out the stomach which is generally located in the space just below your ribs. The stomach releases acids and juices which further break down food into a thick pasty material called chyme. After several hours, the chyme moves into this coiled tube called the small intestine. When uncoiled, your small intestine is longer than this car, a length of over 6 meters but is only about 21⁄2 centimeters in diameter.



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Script (cont.) 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53.

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Many different chemicals in the small intestine break down food even further. Broken down food is absorbed into the bloodstream through the walls of the small intestine. Other important organs including the liver and the pancreas play a vital role in producing things such as bile and enzymes which are secreted into the small intestine and aid in digestion. Once food passes through the small intestine it enters the large intestine. Here, food that has not been digested is prepared to be eliminated from the body as waste. Many nutrients, as well as water, are absorbed through the lining of the large intestine. This is a brief and very simple overview of the complex process of digestion in the human body. Graphic Transition- Nutrition and Nutrients Plants need water, sunlight, and other important substances to grow, reproduce, and live. Animals, such as sandhill cranes, require air, food, and water to live their lives. Humans too require many things on a regular basis to survive. You Decide! What do people need in order to survive? Humans need air, food, and other materials on a regular basis to survive. Nutrition is the study of how the body uses food to maintain health. You may think that various foods are made up of the same general substances. But this is not the case. Foods are actually made up of many different substances referred to as nutrients. Nutrients are the chemical substances in food the body needs to function properly. The body needs nutrients to help it grow, to repair cells that are damaged, and to provide energy. Just as a car needs gasoline, oil, and coolant to keep it running, ...you too need important nutrients to keep you running. Without certain key nutrients called essential nutrients we would not be able to live a healthy life. There are six categories of essential nutrients including: carbohydrates, fats, proteins, vitamins, minerals, and water. Graphic Transition- Carbohydrates If you enjoy eating pasta, grains, certain fruits, and vegetables then you like eating foods that are rich in a nutrient called carbohydrates. Carbohydrates are very important because they are your body’s main source of energy. As much as one-half of the foods we eat should be carbohydrates. www.visuallearningco.com 1-800-453-8481


Nutrition Basics

Script (cont.) 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 69. 70. 71. 72. 73. 74.

What exactly are carbohydrates? Carbohydrates are chemicals made up of one or more sugars. There are two basic types of carbohydrates: simple carbohydrates and complex carbohydrates. Simple carbohydrates contain sugars that enter the bloodstream rapidly and are in foods such as cake, ice cream, and soda. Naturally occurring simple sugars are also in fruits, milk, and honey. These types of food provide the body with quick energy. You Compare! Compare the chemical structure of this carbohydrate to this carbohydrate. The chemical structure of the first carbohydrate is much simpler than that of the second carbohydrate which is a complex carbohydrate. Complex carbohydrates are broken down more slowly by the body, and release sugars into your bloodstream over a longer period of time. Complex carbohydrates are in foods such as grains, and pasta. Starch is a type of complex carbohydrate stored in plants which our body uses when we eat foods made from plants. You’ve probably heard people talk about the importance of eating fiber. What is fiber? Fiber is a type of carbohydrate that cannot be completely broken down by the body and provides little energy. Fiber is found in fruits vegetables and whole grains. But just because the body cannot digest fiber doesn’t mean it isn’t important. Fiber helps the body with many processes including helping food move through the digestive system, reducing cholesterol, and reducing the risk of certain kinds of cancers to name just a few benefits. Graphic Transition- Proteins Proteins, another type of nutrient, are often referred to as the building blocks of the human body. Just about everything that happens in the body including chemical reactions, DNA production, growth, as well as the building and repair of tissues requires protein. Proteins are made up of chemicals called amino acids of which there are 20 different kinds your body needs. Complete proteins contain all 20 different amino acids. Food such as meat, fish, poultry, milk, yogurt, and eggs contain complete proteins. So when you eat these complete proteins you are obtaining all 20 amino acids.



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Script (cont.) 75. 76. 77. 78. 79. 80. 81. 82. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92. 93. 94. 95. 96. 97.

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If you prefer not to eat these foods, you can get all the amino acids you need by eating incomplete proteins that come from plant sources. Plant sources providing incomplete proteins include whole grains, corn, peas, dried beans, lentils, nuts, and seeds. These plant based foods can be combined to obtain all of the amino acids required by the body. Graphic Transition- Fats In just about every newspaper or magazine you pick up these days there is an article about fat. Eating too much fat, and becoming obese is definitely a problem. But some fat in moderation is essential for good health. The body needs fat to maintain body heat and energy reserve, but also to build brain and nerve tissue. No more than 30% of our energy intake should be in the form of fats. Some fats come in the form of saturated fats such as those in meats, poultry, and dairy products. These foods often contain a substance called cholesterol which in some people can accumulate in the body and may result in health problems. Unsaturated fats, another type of fat, are found in fish and plant products. These types of fats eaten in moderation are not thought to have damaging effects on the body. Another type of fat referred to as trans-fatty acids are found in vegetable oils which are manufactured into solid forms such as margarine or shortening. These products in turn are used widely in making crackers, cookies, snack foods, and donuts. Trans-fatty acids, when eaten in excess, are believed to have negative effects on the body including raising cholesterol. You Predict! What will happen to the body if too much fat is eaten? One of the big problems with fats in general is that they contain twice the amount of energy per unit than carbohydrates and proteins. Therefore by eating fatty foods such as potato chips and fatty meats, it is easier to gain weight. Too much fat in the diet may also cause heart disease. Hence fats, particularly saturated fats should be eaten in moderation. Graphic Transition- Vitamins and Minerals If you have ever visited a store specializing in the sale of vitamins, you were probably overwhelmed by the number of different kinds of vitamins that exist. Fortunately however, if you eat the right foods, you should get most of the vitamins your body needs naturally. www.visuallearningco.com 1-800-453-8481


Nutrition Basics

Script (cont.) 98. 99. 100. 101. 102. 103. 104. 105. 106. 107. 108. 109. 110. 111. 112. 113. 114. 115. 116. 117. 118. 119. 120. 121. 122. 123. 124.

Vitamins do not provide energy to the body but instead, help the body use carbohydrates, proteins, and fats. Vitamins also help in other processes that keep the body healthy. Without specific vitamins the body can become sick. For example, a lack of vitamin C, common in fruits and vegetables, causes a disease called scurvy. A lack of vitamin A can result in the inability of the eyes to see at night. There are dozens of different vitamins the body needs and uses. Sometimes a physician may recommend taking vitamin pills, especially to children, to ensure that they get the vitamins their bodies need. Another important group of nutrients are minerals. When you think of minerals perhaps you think of rocks. Minerals are different substances the body needs, not for energy but to perform certain functions. Iron, for example is a mineral which red blood cells need in order to carry oxygen throughout the body. Iron is abundant in spinach, tofu, and red meat. Calcium is another mineral used in building and strengthening bones. And potassium, a mineral found abundantly in food such as bananas, is used by the body for a wide range of functions. Graphic Transition-Water as a Nutrient If you have ever exercised hard for a long period of time, ...or taken a hike on a warm day, you know how thirsty you can get. Thirst is the body’s way of telling you it needs water. Water is the last nutrient we will discuss. The human body is made up of over 60% water. We need to continually replenish our bodies with water so we don’t become dehydrated. While we do get water from foods we eat, and from drinks such as milk, ...it is still recommended that we drink at least 8 eight-ounce glasses of water daily depending on how much you weigh and how much exercise. Graphic Transition-Summing Up During the past few minutes we have explored some of the basic principles of nutrition. We took a look at the process of digestion, starting in the mouth and proceeding to the esophagus, stomach, small intestine, and large intestine. All living things need energy to survive. Human need six essential nutrients which are the substances that make up food. We explored each of the six nutrients starting with carbohydrates, which are made up of sugars.



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Script (cont.) 125. Specifically, we differentiated between simple and complex carbohydrates. 126. We also discussed the importance that fiber has in the body. 127. Proteins, another type of nutrient, are abundant in meats, fish, poultry, grains, beans, nuts, and seeds. 128. Fats are essential for the body, but must be consumed in moderation. 129. Too much fat may lead to obesity and cause other health problems. 130. The importance of vitamins and minerals was also discussed. 131. The last nutrient highlighted, water, is critical for the body to stay hydrated and to work properly. 132. So the next time you sit down to a meal, 133. ...or enjoy your favorite food, think about some of the things we discussed during the past few minutes. 134. You just might think about food and nutrition a little differently. 135. Graphic Transition- Video Assessment 136. Fill in the correct word to complete the sentence. Good luck and let’s get started. 1. _____ is the process of breaking down food into simpler forms. 2. This digestive organ is the ______. 3. _________ is the study of how the body uses food. 4. There are six types of essential ________. 5. ________ are nutrients made of one or more sugars. 6. ______ carbohydrates are broken down more slowly by the body. 7. A complete _______ contains 20 amino acids. 8. Saturated ____ often contain cholesterol. 9. Iron and calcium are examples of _______ . 10. We need to drink ______ to stay hydrated. Answers can be found on page 17.

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Student Assessments and Activities Assessment Masters: • Preliminary Assessment • Video Review • Post Assessment

Student Activity Masters: • The Digestive System • Vitamin Deficiency • Essential Nutrients • Vocabulary of Nutrition Basics



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Answers to Student Assessments Preliminary Assessment (pgs. 20-21) 1. digestion 2. stomach 3. intestines 4. six 5. nutrition 6. carbohydrates 7. protein 8. fat 9. water 10. vitamins 11. T 12. F 13. T 14. T 15. F 16. F 17. F 18. T 19. T 20. T Video Review (p. 22) 1. In your mouth, your teeth, tongue, and saliva are responsible for promoting digestion. 2. In order to survive, people need air and other materials including food and water. 3. The first carbohydrate is much simplerlooking than the second carbohydrate. The second carbohydrate is a complex carbohydrate. 4. If too much fat is eaten, then it is easier to gain weight and the body is at greater risk for diseases such as heart disease, obesity, and diabetes.

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Video Quiz (p. 22) 1. Digestion 2. stomach 3. Nutrition 4. nutrients 5. Carbohydrates 6. Fiber 7. protein 8. fats 9. minerals 10. water Post Assessment (pgs. 23-24) 1. six 2. water 3. protein 4. vitamins 5. fat 6. digestion 7. intestines 8. carbohydrates 9. stomach 10. nutrition 11. T 12. F 13. T 14. F 15. T 16. F 17. T 18. T 19. F 20. T



Nutrition Basics

Answers to Student Activities The Digestive System (p. 25 - 26)

Essential Nutrients (p. 28 - 29)

1. The digestive system is important to your body because it breaks down and processes food that your body needs to function. 2. The tongue is used for mechanical digestion. It helps manipulate large chunks of food into smaller pieces. 3. In the stomach food is mechanically churned as well as chemically digested by specific digestive juices made up of strong acids. 4. Most of the water is absorbed from the food you eat in the large intestine. mouth small intestine

esophagus stomach large intestine

Vitamin Deficiency (p. 27) 1. It is important to eat a balanced diet because not getting enough of some nutrients can cause disease. 2. Osteoporosis is a disease that causes your bones to become porous. Calcium is a mineral that helps make bones stronger. 3. Sailors developed scurvy because their diets did not contain enough vitamin C. 4. James Lind, a Scottish doctor, discovered a way to treat and prevent scurvy in 1753. 5. It is easier to eat a balanced diet today than it was in the past because today we can shop at grocery stores where a wide variety of fresh food is available every day.

Breakfast The Day 1 meal contains carbohydrates, proteins, minerals and vitamins, while Day 2 has an abundance of only fats and carbohydrates. Lunch The Day 2 meal contains far too many sources of fats and simple carbohydrates. Day 1 is more balanced, with protein, carbohydrates, vitamins, minerals, and fats from lower calorie sources. Dinner Day 1 is again the more balanced meal plan, it includes all six essential nutrients. Day 2 is composed of too many simple carbohydrates and fats, as well as some protein and minerals from the milk. Snacks The Day 2 snacks contain almost no nutritional value except fats, whereas Day 1 has proteins, vitamins, minerals, and carbohydrates.

Questions: 1. Yes, the Day 1 meal plan is much healthier than the Day 2 plan. This is because it is much more balanced including foods containing each of the six essential nutrients rather than excessive amounts of carbohydrates and fats. 2. Eating too much fat can lead to obesity and other health problems. 3. The turkey sandwich with cheese in the Day 1 meal plan contains proteins, carbohydrates, and fats.

Essential Nutrients (p. 28 - 29) Muffin - carbohydrates Yogurt - proteins / minerals Potato chips - carbohydrates / fats Banana - carbohydrates / vitamins Broccoli - vitamins / carbohydrates Mixed nuts - proteins / fats Salmon - proteins / unsaturated fats Bacon - fats Ice cream - fats / carbohydrates Brown rice - carbohydrates


Chicken - proteins Milk - minerals / proteins Peanut butter - fats / proteins Orange juice - vitamins / carbohydrates Biscuit - carbohydrates Water - water Eggs - proteins Grapefruit - vitamins / carbohydrates Tomato - vitamins / carbohydrates Doughnut - fats / carbohydrates


Vocabulary of Nutrition Basics (p. 30) 1. e - digestion 2. c - nutrition 3. f - fiber 4. a - calcium 5. b - stomach 6. j - nutrients 7. i - fats 8. d - carbohydrates 9. h - vitamins 10. g - water

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Assessment and Student Activity Masters

Name

Nutrition Basics

Preliminary Assessment Directions: Fill in the blank with the correct word. A list of possible answers is provided at the bottom of the page. 1. Eating food begins the process of _______________ . 2. Your ___________ is located in the area right below your ribs. 3. The lining of the small and large __________________ absorbs nutrients you obtain from food. 4. There are ________ different categories of essential nutrients. 5. The study of the interaction of the body and food is called _______________ . 6. Simple ____________________ , found in foods like cake and soda, provide short, quick bursts of energy. 7. _____________ is abundant in foods such as meats, fish, and dried beans. 8. Eating too much ________ can lead to obesity and other health problems. 9. It is recommended you drink at least eight 8-ounce glasses of ___________ everyday. 10. The lack of certain _______________ can cause diseases such as scurvy, or blindness. protein stomach nutrition vitamins six

water carbohydrates fat intestines digestion

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Preliminary Assessment Directions: Decide whether the statement is true (T) or false (F). 11. The teeth, tongue, and saliva work together to begin the process of digestion.

T

F

12. The small intestine is only about 10 centimeters long.

T

F

13. Food that cannot be digested is eliminated from the body as waste.

T

F

14. Nutrients contain energy and other substances used in important body functions.

T

F

15. To stay healthy, you should avoid eating carbohydrates.

T

F

16. Your body cannot digest fiber, so you shouldn’t eat it.

T

F

17. Vitamins are an important source of energy for the body.

T

F

18. Iron is an important mineral that helps red blood cells carry oxygen through the body.

T

F

19. You should drink 8 to 12 glasses of water daily.

T

F

20. Fats are essential for your body to function normally.

T

F

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Name

Video Review Directions: During the course of the program, answer the questions as they are presented in the video. At the end of the video, answer the Video Quiz questions. You Decide! 1. What in your mouth promotes digestion? You Decide! 2. What do people need in order to survive? You Compare! 3. Compare the chemical structure of this carbohydrate to this carbohydrate. You Predict! 4. What will happen to the body if too much fat is eaten?

Video Quiz: 1. ______________ is the process of breaking down food into simpler forms. 2. This digestive organ is the ____________ . 3. ______________ is the study of how the body uses food. 4. There are six types of essential ______________ . 5. ___________________ are nutrients made of one or more sugars. 6. __________ is also referred to as roughage. 7. A complete _____________ contains 20 amino acids. 8. Saturated _________ often contain cholesterol. 9. Iron and calcium are examples of ______________ . 10. We need to drink __________ to stay hydrated.

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Post Assessment

Name

Directions: Fill in the blank with the correct word. A list of possible answers is provided at the bottom of the page. 1. There are ________ different categories of essential nutrients. 2. It is recommended you drink at least eight 8-ounce glasses of __________ everyday. 3. ____________ is abundant in foods such as meats, fish, and dried beans. 4. The lack of certain _______________ can cause diseases such as scurvy, or blindness. 5. Eating too much ________ can lead to obesity and other health problems. 6. Eating food begins the process of _______________ . 7. The lining of the small and large __________________ absorbs nutrients you obtain from food. 8. Simple ____________________ , found in foods like cake and soda, provide short, quick bursts of energy. 9. Your ___________ is located in the area right below your ribs. 10. The study of the interaction of the body and food is called _______________ . water carbohydrates fat intestines digestion

protein stomach nutrition vitamins six

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Post Assessment

Name

Directions: Decide whether the statement is true (T) or false (F). 11. Iron is an important mineral that helps red blood cells carry oxygen through the body.

T

F

12. Your body cannot digest fiber, so you shouldn’t eat it.

T

F

13. Nutrients contain energy and other substances for important body functions.

T

F

14. Vitamins are an important source of energy for the body

T

F

15. You should drink 8 to 12 glasses of water daily.

T

F

16. The small intestine is only about 10 centimeters long.

T

F

17. Fats are essential for your body to function normally.

T

F

18. Food that cannot be digested is eliminated from the body as waste.

T

F

19. To stay healthy, you should avoid eating carbohydrates.

T

F

20. The teeth, tongue, and saliva work together to begin the process of digestion.

T

F

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Name

The Digestive System Background: You probably already know that the digestive system is responsible for breaking down and processing food. Your body performs two different kinds of digestion: mechanical and chemical digestion. Mechanical digestion occurs when food is broken down into smaller pieces. Your teeth, for example, mechanically rip and grind larger pieces of food into smaller pieces. Chemical digestion breaks down food particles chemically into simpler molecules so they can be used by the body. Your body then uses those molecules to get energy to perform its basic functions. Each of the organs in your digestive system has a specialized function. Your mouth begins the digestive process by breaking off bite-sized pieces of food. The teeth then grind the food into smaller pieces. When you swallow, the food passes into the esophagus where muscles push it down into your stomach. The stomach churns and squeezes food, and mixes it with special digestive juices until it is turned into a liquid. Chemicals in the digestive juice help break down proteins while the food is in your stomach. The liquid food mixture moves from the stomach into the small intestine, where more chemicals further break the food down. The walls of the small intestine are responsible for absorbing most of the nutrients you get from your food. Finally, food passes into the large intestine, which absorbs most of the water and prepares food that cannot be digested to be eliminated from the body. It takes as long as a day for the entire digestive process to be completed. Overall, food travels 9 meters inside your body! Directions: On your Digestive System Worksheet, label the diagram with the terms listed above it. Then answer the questions below. Questions: 1. Why is the digestive system important to your body? 2. Is the tongue used for mechanical digestion or for chemical digestion? 3. What takes place in the stomach? 4. Where is most of the water absorbed from the food you eat?

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The Digestive System Worksheet small intestine

mouth

stomach

large intestine

esophagus

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Nutrition Basics

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Vitamin Deficiency Directions: Read the information below, then answer the questions. People have not always known the value of eating a balanced diet, and the importance of obtaining all six essential nutrients. In fact, not eating enough of some nutrients can cause certain diseases! For example, not getting enough of the mineral calcium can contribute to the symptoms of a disease called osteoporosis. Osteoporosis causes bones to become porous, particularly in women. This means the bones are prone to break more easily. Be sure to drink lots of milk and eat other dairy products to fulfill your calcium needs. During the 17th and 18th centuries, sailors began to travel long distances on voyages around the world. Because there were no refrigerators at that time, fresh foods were not available on ships. Sailors ate a diet of salted meat and dried biscuits. Many developed a disease called scurvy, which causes spots on the skin, bleeding gums, tiredness, and depression. Doctors suspected that scurvy was caused by a deficiency in the diet of the sailors, but it wasn’t until 1753 that they had a reliable way to treat the disease. In that year, James Lind, a Scottish doctor who worked for the Royal Navy of Great Britain, wrote “A Treatise of the Scurvy”. Lind had performed a series of experiments on naval voyages, and discovered that scurvy was best treated by adding citrus fruits to the diet. Scurvy is caused by a lack of vitamin C - citrus fruits like oranges and lemons are very high in vitamin C. The British Navy did not follow Lind’s recommendations until 1795, at which point scurvy vanished from British ships. The British sailors became known as “limeys”, because of their practice of eating limes to prevent scurvy. It’s important to get all the right nutrients to stay healthy. The best way to get all the vitamins and minerals you need is to eat a wide variety of foods from all the food groups. Unlike sailors three hundred years ago, you can obtain many kinds of fresh food at the grocery store. Questions: 1. Why is it important to eat a balanced diet including all six essential nutrients? 2. What is osteoporosis? What mineral helps make bones stronger? 3. What were sailors lacking in their diets that caused them to develop scurvy? 4. Who discovered a way to treat and prevent scurvy? When? 5. What advantage do you have over people in the past that makes it easier for you to eat a balanced, nutritious diet? ©2006

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Nutrition Basics

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Essential Nutrients Background: Everyone eats food to keep their bodies running well. But what is it about food that nourishes our bodies? And what kinds of food are best for our bodies? Foods are made up of a variety of substances referred to as nutrients. Nutrients are the building blocks that our bodies use to function properly. There are six different types of essential nutrients: • Carbohydrates - The body’s main source of energy, this nutrient is made up of one or more sugars. It is found in pasta, grains, fruits, and vegetables. • Fats - It is important to have some fat in your diet, but not too much. Healthy, unsaturated fats are found in fish and plant products. Less healthy saturated fats are prominent in meat, dairy, and fried foods. • Proteins - Proteins are made up of 20 different amino acids, and they are essential in almost every body process. Foods that contain proteins include meat, fish, poultry, milk, yogurt, and eggs. • Vitamins - Although they do not provide energy for the body, vitamins allow your body to process other nutrients in a variety of chemical reactions. Vitamins come from many different food sources. • Minerals - Like vitamins, minerals help the body to function properly rather than providing it with energy. Minerals also come from many different sources. • Water - Water is essential for the body to stay hydrated. It is recommended that we drink eight to twelve 8-ounce glasses of water each day in addition to the water we get from other food and drinks. Directions: First, read the list of foods below. Then decide which nutrient is abundant in the food listed. Write the nutrient on the line next to the food item. Muffin

Chicken

Yogurt

Milk

Potato chips

Peanut butter

Banana

Orange juice

Broccoli

Biscuit

Mixed nuts

Water

Salmon

Eggs

Bacon

Grapefruit

Ice cream

Tomato

Brown rice

Doughnut

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Nutrition Basics

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Essential Nutrients Read the two meal plans listed below. Then answer the questions. Day 2 Day 1 Breakfast Breakfast Whole wheat cereal, skim milk, orange juice Packaged cinnamon roll, apple juice Lunch Lunch Bacon double cheeseburger, french fries, Turkey sandwich with cheese, carrot and chocolate milkshake celery sticks, banana, skim milk Dinner Dinner Macaroni and cheese, mashed potatoes Tossed salad with vinegar and oil dressing, with butter, potato chips, whole milk salmon, baked sweet potato, water Snacks Snacks Cookies, soda Yogurt, nuts and raisins Analyze and compare the nutrient value of Day 1 and Day 2 for each meal. Breakfast

Lunch

Dinner

Snacks

Questions: 1. Would you consider one meal plan healthier than the other? Which one? Why? 2. The Day 2 meal plan is very high in fat. Why is this bad? 3. Many foods contain more than one nutrient. Give an example of a food or meal with at least three nutrients.

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Nutrition Basics

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Vocabulary of Nutrition Basics Directions: Unscramble the vocabulary words in the first column. Match the words to the definitions in the second column. ____ 1. gtnisodei

a. An important mineral used by the body to build strong bones.

____ 2. uiottnnri

b. The organ located in the space right below your ribs which releases acids and juices to break down food.

____ 3. brfie

c. The study of how the body uses food to maintain health.

____ 4. ilcacmu

d. Your body’s main source of energy; compounds made up of one or more sugars.

____ 5. hsctaom ____ 6. itsutrenn

e. The process of breaking down foods into simpler forms the body can use.

____ 7. astf

f. The parts of grains and plants that cannot be digested as energy sources, but that help your body with many processes.

____ 8. srhreaodtcbya

g. Nutrient needed by the body to stay hydrated.

____ 9. iainvtms

h. Nutrients needed to help the body process carbohydrates, proteins, and fats, and keep the body healthy.

____ 10. tewar

i. A nutrient used to supply the body with energy, but must be eaten in moderation. j. The substances in food the body needs to function properly.

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Nutrition Basics Guide - Altered States Instructions

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