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• 10.• 10.1-Analyze the extent to which individuals are responsible for enhancing health and safety in the community and the workplace. family and community health. and community health and health behaviors.7. .4. • 10. • and physical health throughout the stages of life.2-Analyze the benefits and challenges that different cultures provide in relation to health behavior. • 10.1.4-Demonstrate the ability to evaluate progress toward achieving personal health goals.4-Develop strategies to improve or maintain personal.3. • 10.1. • 10. • 10.3-Describe the interrelationships of mental.2-Analyze how behavior can impact health maintenance and disease prevention. • 10.3-Research and evaluate the effect of media and other factors on personal.6-Describe how to delay onset of and reduce risks related to potential health problems throughout the life span.2-Demonstrate the ability to give accurate information and express opinions about health issues.1. social. family. emotional.

. NUTRIENTS: SUBSTANCES IN FOODS THAT YOUR BODY NEEDS TO GROW. CALORIES: UNITS OF HEAT THAT MEASURE THE ENERGY USED BY THE BODY AND ENERGY SUPPLIED TO THE BODY BY FOODS. AND TO PROVIDE ENERGY. NUTRITION: THE PROCESS BY WHICH THE BODY TAKES IN AND USES FOOD. It provides you with the calories and nutrients your body needs for maximum energy and wellness.Good nutrition enhances your quality of life and helps you prevent disease. TO REPAIR.

Boredom. Cultural and Ethnic Background: •Race. etc. Religion. Advertising: •Health messages. 3. On the go lifestyle. Sad. Heritage 5. Happy. Family income 6.1. 2. Anger. Environment: •Family and Friends 4. Appetite: A desire to eat. Influence your looks . Convenience and Cost: •Where you live. Emotions: •Stress. Hunger and Appetite: Hunger: Natural need to eat and not starve.

6 GROUPS OF NUTRIENTS: •Carbohydrates •Proteins •Fats •Vitamins •Minerals •Water .

They are classified as either simple or complex. •Body’s preferred source of energy. • Glucose is not used right away and it is stored as glycogen.Carbohydrates: are the starches and sugars present in food. Complex carbohydrates are starches. • Too many carbohydrates will cause the body to store the excess as fat.Fiber is an indigestible complex carbohydrate that helps move waste through the digestive system. . •whole grains •seeds •legumes . a simple sugar. • Body converts all carbohydrates to glucose. Examples include: Simple carbohydrates: are sugars. Examples include: •glucose •fructose •lactose.

. Proteins are classified into two groups: complete and incomplete.Provide energy. SOURCES INCLUDE: *Beans. eggs. SOURCES INCLUDE: *Fish. yogurt. nuts.Help make enzymes. poultry. meat. hormones. • Proteins have many functions: . Complete proteins contain amounts of all nine essential amino acids. and many soybean products. Incomplete proteins lack one or more essential amino acids.Help make new cells. . -Help make and repair tissues. milk. peas. and antibodies. and whole grains.Proteins are nutrients that help build and maintain body cells and tissues. cheese. • • .

a fatty substance that do not dissolve in water. E.• • • • • Fats are a type of lipid. but is unable to make are called essential fatty acids Transport vitamins A. and K Sources of linoleic acidessential fatty acid that is needed for growth and healthy skin High intake of saturated fats is linked to increased cholesterol production Excess cholesterol can lead to an increased risk of heart disease . The building blocks of fats are called fatty acids Fatty Acids are classified as two types Saturated: – Animal fats and tropical oils – High intake is associated with an increased risk of heart disease Unsaturated: – Vegetable fats – Associated with a reduced risk of heart disease • • • • • Fatty acids that the body needs. D.

B1 . Minerals are substances that the body cannot manufacture but are needed for forming healthy bones and teeth and regulating many vital body processes.Vitamins are compounds that help regulate many vital body processes that include: 1.These include vitamins A. stored. Your body stores these vitamins in your fatty tissue. and B12. The body does not store these so they need to be replenished regularly. D. Vitamins are classified into two groups: – Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. Excess buildup can be toxic. and K. Absorption 3. E.B2. and transported in fat. Digestion 2. and kidneys. Metabolism 4. Folic acid. Circulation – Fat-soluble vitamins are absorbed. Niacin. B6. Important minerals include: -Calcium -Phosphorus –Magnesium -Iron . liver. Includes vitamins C.

Lubricates your joints and mucous membranes. and eliminate wastes. Enables you to swallow and digest foods. Perspiration helps maintain normal body temperature. Absorb other nutrients. It’s important to drink at least 8 cups of water a day to maintain health.• • • Water helps to maintain many bodily functions. Water makes up around 65% of the body. .

Are You Eating A Balanced Diet? .

freshness date. . or excellent source of. Many food products have open dates on their label. Some common used terms are light. pack date.Product labeling advertise a food’s nutritious value. more. and sell-by date. Examples are expiration date. free. lean. rich in. less. rich.

vomiting. •The inability to digest parts of certain foods or food components. and shellfish.a negative reaction to a food or part of a food caused by a metabolic problem. diarrhea or abdominal pain. or itchiness of the skin. Food Intolerance . .a condition in which the body’s immune system reacts to substances in some foods. and fever. wheat. 2. •May be associated with certain foods such as milk or wheat. •A simple blood test can can indicate whether a person is allergic to a specific food. eggs. •These reactions may include rash. Food Allergy . diarrhea. soy. hives. tree nuts. or itchy eyes and sneezing. fish.1. •Common symptoms include nausea. or even with some food additives. •Allergies to peanuts. vomiting.

3. Foodborne Illness – A term that means a person has food poisoning. depending on the toxin or organism responsible for the food poisoning. diarrhea. weakness. •The symptoms from the most common types of food poisoning generally start within 2 to 6 hours of eating the food responsible. cook and chill food when handling it. That time may be longer (even a number of days) or shorter. fever and headache. The possible symptoms include: nausea/vomiting. it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths. •Even though food poisoning is relatively rare in the United States. separate. •A foodborne illness can result from eating foods contaminated with pathogens or poisonous chemicals. abdominal cramps. . •To prevent foodborne illness you should clean.