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.......
7
8
1992 Food Guide Pyramid
9
足足2005足足 MyPyramid
10
Food Groups Review
1. 2. 3. 4. 5.
Grains Vegetables Fruit Milk Meat 1
2 3 4 5
11
12
http://www.mypyramid.gov/global_nav/media_animation足presentation_eng_pc.html
13
14
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
15
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. 16
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
19
K-W-L Chart What I KNOW about this topic
What I WANT to know about this topic
What I LERANED about this topic
20
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
BACK 24
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
27
2 What food group
is carrots?
Multiple choice
A Grains B Milk C Vegetable D Meat
28
3 What food group
is ice cream?
Multiple choice
A Grains B Milk C Vegetable D Meat
29
4 A food has 10% fat.
What is its category?
Multiple choice
A "Go" food B "Caution" food C "Stop" food
30
5 A food has 35% fat.
What is its category?
Multiple choice
A "Go" food B "Caution" food C "Stop" food
31
6 Calculate the % of fat:
Calories 350 Calories from fat 150
Numeric
? 32
7 Calculate the % of fat:
Calories 200 Calories from fat 65
Numeric
? 33
8 Calculate the % of fat:
Calories 80 Calories from fat 10
Numeric
? 34
9 Which food is more
healthy?
A Cappuccino B Chips
Multiple choice
Calories: 140 Calories from fat: 60
Calories: 545 Calories from fat: 310
35
10 Which food is more
healthy?
A Crackers B Bread
Multiple choice
Calories: 60 Calories from fat: 18
Calories: 80 Calories from fat: 12
36
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
37
Term III Class 3 Nutrition
Grade: Subject: Date:
7th Grade Biology Beethoven October 23rd, 2009
38
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