7th Biology - Nutrition

St. George's College

Subject: 7th BIOLOGY Teacher's notes

Class: Nutrition Date: October 19th

Objectives

Vocabulary Link and Learn

In‐Class Survey

2009

Prepared by

1

7th Beethoven ‐ Nutrition Name

Reward Blackmarks

Name

Ariana

Luis

Gabriel

Andrea

Andrea

Sebastián

Abraham

Ivanna

Giacomo

Camila

Fabiana

Carlos

Sinead

Aarón

Liliam

Paola

Francesca

Enrique

Rodrigo C.

Alessandra

Andres

Irma

Stefano

Sophia

Jean Pierre

Naomi

Diego

Kiara

Rodrigo H.

Christopher

Reward Blackmarks

2

7th Mozart ‐ Nutrition Name

Reward Blackmarks

Name

Nicole

Roberto M.

Luis

Giancarlo

Luciana

Fiorella

Antonella

Gabriela

Valeria Ch.

Steffano

Valeria C.

Javier

Sylvana

Roberto R.

Analucía

Diego

Camila

Luis Fernando

Franco

Sebastián

Ramiro

Julio

Sara

Sherley

Alicia

César

José Luis

Vilma

Sergio

Alessandra V.

Reward Blackmarks

3

Let's remember previous learned concepts...

4

5

DIGESTION

6

New knowledge beginning.......

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8

­­1992­­ Food Guide Pyramid

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足足2005足足 MyPyramid

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Food Groups Review

1.

2.

3.

4.

5.

Grains Vegetables Fruit Milk Meat 1

2 3 4 5

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12

http://www.mypyramid.gov/global_nav/media_animation足presentation_eng_pc.html

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GAME 1: Food Force http://bit.ly/2xGT7l

GAME 2: Combo Kitchen http://bit.ly/28IEPv GAME 3: Nutrition Mixer http://bit.ly/3YgSQ4 GAME 4: Quintricious http://bit.ly/3EVLaM

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Directions: Calculate the percentage from fat for the foods on the next 3 slides.

Foods that have higher than 30% fat are not healthy.

Think of food as going into 3 different groups:

"Go" foods 0 - 15 %

You can eat these foods whenever you want.

"Caution" foods 16 - 29 %

30% or more

You can eat these foods occasionally.

"Stop" foods Only eat these foods once per week.

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Percentage from Fat

Go

Caution

Stop 17

Nutrition Facts Serving size 1 oz.

Servings Per Container About 3.5 Amount Per Serving

Calories 545 Calories from Fat 310 % Daily Value*

Total Fat 31 grams

Percentage from Fat

Saturated Fat 11 grams Trans Fat 14 grams

Cholesterol 90 mg Sodium 1,838 mg Total Carbohydrate 0 g Dietary Fiber 0g Sugar 0g Protein 61 g Vitamin A 0% Vitamin C 0% Calcium 0 % Iron 2 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Go

Caution

Stop 18

Bread

serving size: 1 slice

Calories: 80 Calories from Fat: 12 Percentage from fat:

calories from fat

Cereal

Coffee (cappuccino)

serving size: 1 cup

serving size: 16 oz.

Calories: 380 Calories from Fat: 40

Calories: 140 Calories from Fat: 60 Percentage from fat:

Percentage from fat:

divided by

calories

=

Percentage from fat

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K-W-L Chart What I KNOW about this topic

What I WANT to know about this topic

What I LERANED about this topic

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Teacher's Notes This class has been designed to cover the topics of Nutrition from Monday, October 19th till Friday, October 23rd.

For further knowledge about this topic: 1. Conduct a thorough search under the topic: Nutrition on the Web, books and magazines.

2. If findings are not specific, ask your teacher for suggestions.

BACK 21

Objectives • Identify, describe and understand the concepts and functions of Nutrition and the Food Pyramid.

Note: All, or most, of the objectives will be covered during class time, however the student must be responsible for those objectives not covered or concluded.

BACK

22

Vocabulary • • • • • •

Nutrition: Carbohydrates: Fats: Aminoacids: Proteins: Food Pyramid:

Note: Most of the vocabulary words will be covered during class time, however the student must be responsible for those words not covered or concluded.

BACK 23

Link and Learn You can visit the following websites to improve your understanding on the present topic: • • • • • •

http://intraspec.ca/food‐pyramids.php http://www.mypyramid.gov/index.html http://www.hc‐sc.gc.ca/fn‐an/food‐guide‐aliment/index‐eng.php http://science‐learning2009.wikispaces.com http://learningandscience.blogspot.com http://libraryatstgeorge.blogspot.com

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Prepared by

Gerardo LAZARO Science Lead Teacher Email: glazaro@sanjorge.edu.pe Wiki: http://science‐learning2009.wikispaces.com Blog: http://learningandscience.blogspot.com Twitter: http://twitter.com/glazaro

BACK 25

Nutrition Quiz Grade: «grade» Subject: Date: «date»

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1 What food group

is potato chips?

Multiple choice

A Grains B Milk C Vegetable D Meat

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2 What food group

is carrots?

Multiple choice

A Grains B Milk C Vegetable D Meat

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3 What food group

is ice cream?

Multiple choice

A Grains B Milk C Vegetable D Meat

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4 A food has 10% fat.

What is its category?

Multiple choice

A "Go" food B "Caution" food C "Stop" food

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5 A food has 35% fat.

What is its category?

Multiple choice

A "Go" food B "Caution" food C "Stop" food

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6 Calculate the % of fat:

Calories 350 Calories from fat 150

Numeric

?

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7 Calculate the % of fat:

Calories 200 Calories from fat 65

Numeric

?

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8 Calculate the % of fat:

Calories 80 Calories from fat 10

Numeric

?

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9 Which food is more

healthy?

A Cappuccino B Chips

Multiple choice

Calories: 140 Calories from fat: 60

Calories: 545 Calories from fat: 310

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10 Which food is more

healthy?

A Crackers B Bread

Multiple choice

Calories: 60 Calories from fat: 18

Calories: 80 Calories from fat: 12

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Teachers' notes Teachers' notes

and websites

http://www.nutritionexplorations.org/kids/activities-main.asp

http://www.mypyramid.gov/kids/index.html

Two other documents are in the attachments section. They may be useful if teaching a Nutrition unit.

Carrie Norris Lutke Wichita, USA

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Term III ­ Class 3 Nutrition

Grade: Subject: Date:

7th Grade Biology ­ Beethoven October 23rd, 2009

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What was your UNDERSTANDING of the topic: "Nutrition"

1

A

I understood 25% of the whole topic

B

I understood 50% of the whole topic

C

I understood 75% of the whole topic

D

I understood 100% of the whole topic

E

I didn't understand the class

39

2

What was your level of EFFORT to understand the topic?

A

My effort level was 25%

B

My effort level was 50%

C

My effort level was 75%

D

My effort level was 100%

E

I didn't put any effort

40

3

What RESOURCES helped you understand the topic?

A

Text

B

Images

C

Animations

D

Videos

E

Teacher's Speech

F

None

G

Other

41

4

How does the SMART Board help you understand the topic?

A

It helps me visualize concepts

B

It helps understand difficult concepts

C

Touching things helps me learn

D

Interacting with the information makes it easier to understand

E

I prefer less effects or audiovisual resources

F

It doesn't really help much

G

I don't like it

42

Term III ­ Class 3 Nutrition

Grade: Subject: Date:

7th Grade Biology ­ Mozart October 23rd, 2009

43

What was your UNDERSTANDING of the topic: "Nutrition"

1

A

I understood 25% of the whole topic

B

I understood 50% of the whole topic

C

I understood 75% of the whole topic

D

I understood 100% of the whole topic

E

I didn't understand the class

44

2

What was your level of EFFORT to understand the topic?

A

My effort level was 25%

B

My effort level was 50%

C

My effort level was 75%

D

My effort level was 100%

E

I didn't put any effort

45

3

What RESOURCES helped you understand the topic?

A

Text

B

Images

C

Animations

D

Videos

E

Teacher's Speech

F

None

G

Other

46

4

How does the SMART Board help you understand the topic?

A

It helps me visualize concepts

B

It helps understand difficult concepts

C

Touching things helps me learn

D

Interacting with the information makes it easier to understand

E

I prefer less effects or audiovisual resources

F

It doesn't really help much

G

I don't like it

47