Text Options for the Visually Impaired Font Size: a- A+ Color: A A A Revert 
Close vision bar
Open vision bar
10th Grade Health  View Blog

Calendar
View Events/Assignments for 
Description:

Students will gain knowledge and skills they need to become and remain physically, socially, mentally and emotionally healthy as well as productive members of society.

Announcements
  • Nutrition Calendar of Events

    Nutrition Calendar of Events

    9/20: Introduction and begin creating lesson.

    9/21: Continue creating lesson.

    9/22: Homecoming Festivities

    9/25: 5th period-Student Voice Surveys, 6th & 7th period go to Ag Computer Lab.

    9/26: 5th, 6th, & 7th go to Ag Computer Lab

    9/27: Group 1 presentation: LT #7- I can describe the benefits of Nutrition.

    9/28: Formative Assessment: LT #7

    9/29: Club Day

    10/2: Group 2 presentation: LT #8- I can explain the different types of carbohydrates and why they are important.

    10/3: Formative Assessment LT#8, Group 3 Presentation LT #9 I can explain how protein and fats benefit the body.

    10/4: Formative Assessment LT #9
    Group 4 presentation LT #10- I can explain the major roles and sources of vitamins and minerals.

    10/5: Formative Assessment LT #10- Skeletal and Muscular System Summative Assessment Review

    10/6: Free Retake Day.

    10/9: Group 5 presentation LT #11- I can describe how The Dietary Guidelines for Americans and MyPlate help to eat right.

    10/10: Formative Assessment LT #11.

    10/11:Movie Day
    Last day for 1st Summative Assessment Retakes.

    10/12: No School

    10/13: No School

    10/16: Group 6 presentation LT #12- I can explain how reading food labels can avoid food-relatedhealth problems.

    10/17: Formative Assessment LT #12

    10/18: Summative Review
    Last day for Nutrition formative retakes.

    10/19: Summative Assessment Review

    10/20: Nutrition Summative Assessment

  • Make Up and Retakes

    If you received a 3 or less on a formative assessment, you have until the summative assessment to retake the test. If you need to retake a learning target for a summative assessment, you have until the next summative assessment to retake. For reinforcement, you need to write a 1 page paper explaining the information you need to know to earn a 3.75 on the retake.

    If you need to study past information on this website, click here to see those posts.

Assignments
 View All Assignments
  • Agenda 10/17

    Bell Ringer: Study for today's formative assessment.

    Activities:

    • Complete formative assessment.
    • Get a Nutrition terms vocabulary sheet and answer them without looking up the answers.
    • After completing the vocab sheet, look up the answers to see what you need to study for Friday's summative assessment.
    Assign On: 10/17/2017
    Due: 10/20/2017
  • Study Guide: LT #12- I can explain how reading food labels can avoid food-related health problems.

    LT #12- I can explain how reading food labels can avoid food-related health problems.

    The food label lists:

    • the name of the food product
    • the amount of food in the package
    • the name and address of the company that makes, packages, or distributes the product
    • the ingredients in the food
    • the Nutrition Facts panel, which provides information about the nutrients found in the food.

    Federal law gives uniform definitions for the following terms:

    • free- The food contains none, or an insignificant amount, of a given component: fat, sugar, saturated fat, trans fat, cholesterol, sodium, or calories.
    • low- You can eat this food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium, or calories.
    • light- A food labeled as "light" must contain one-third fewer calories, one-half the fat, or one-half the sodium of the original version.
    • reduced- The food contains 25% fewer calories, or 25% less of a given nutrient, than the original version.
    • high- The food provides at least 20% of the daily value for a vitamin, minerals, protein, or fiber.
    • good source of- The food provides 10-19 percent of the daily value for a vitamin, mineral, protein, or fiber.
    • healthy- Foods described as healthy must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. They must also provide at least 10% of the daily value for vitamin A, vitamin C, iron, calcium, protein, or fiber.

    Types of open dates:

    sell by dates- show the last day on which a store should sell a product.

    use by or expiration dates- the last day on which a product's quality can be guaranteed.

    freshness dates- appear on items with a short shelf life, such as baked goods.

    pack dates- the day on which a food was process or packaged.

    Common symptoms of foodborne illness:

    • cramps
    • diarrhea
    • nausea
    • vomiting
    • fever

    If the following symptoms are present, consult a doctor:

    • A fever higher than 101.5 degrees F
    • Prolonged vomiting or diarrhea
    • blood in the stool
    • signs of dehydration, including a decrease in urination, dry mouth and throat, and feeling dizzy when standing.

    Safe food temperatures:

    • whole poultry 180 degrees F
    • poultry breasts 170 degrees F
    • stuffing, ground poultry, leftovers, casseroles 165 F
    • meats (medium), egg dishes, pork, ground meat 160 F
    • Beef steaks, roasts, veal, lamb, seafood 145 F
    • Keep hot foods at this temperature 140 F
    Assign On: 10/16/2017
    Due: 10/20/2017
  • Agenda 10/16

    Bell Ringer: Group 6 prepares for their presentation.

    Activities:

    • Group 6 presentation LT #12- I can explain how reading food labels can avoid food-relatedhealth problems.
    • Study Guide discussion
    • Formative Assessment tomorrow.
    • Nurtrition Summative Assessment Friday.
    Assign On: 10/16/2017
    Due: 10/20/2017
  • Agenda 10/10

    Bell Ringer: Study for today's formative assessment.

    Activities:

    • Complete formative assessment.
    • The updated Nutrition calendar is below:

     

    10/10: Formative Assessment LT #11.

    10/11:Movie Day

    10/12: No School

    10/13: No School

    10/16: Group 6 presentation LT #12- I can explain how reading food labels can avoid food-relatedhealth problems.

    10/17: Formative Assessment LT #12

    10/18: Summative Assessment Review

    10/19: Summative Assessment Review
    Last day for Nutrition formative retakes.

    10/20: Nutrition Summative Assessment

    Assign On: 10/10/2017
    Due: 10/20/2017
  • Agenda 10/9

    Bell Ringer: Group 5 needs to prepare for their presentation.

    Activities:

    • Group 5 Presentation:  I can describe how The Dietary Guidelines for Americans and MyPlate help to eat right.
    • Formative Assessment tomorrow.
    • Group 6 presentation is Monday.
    • Summative Assessment will be next Friday.
    Assign On: 10/9/2017
    Due: 10/20/2017
  • Study Guide: LT #10- I can describe how The Dietary Guidelines for Americans and MyPlate help to eat right.

    LT #10- I can describe how The Dietary Guidelines for Americans and MyPlate help to eat right.

    Terms

    Dietary Guidelines for Americans
    MyPlate
    nutrient-dense

    Guidelines for eating right and active living

    Three key guidelines

    • Make smart choices from every food group
    • Find your balance between food and activity
    • Get the most nutrition out of your calories

    5 major food groups: grains, vegetables, fruits, milk, and proteins.

    Your level of physical activity should balance out the calories in the foods you eat.

    MyPlate site provides tailored advice about your daily calorie needs based on your age, gender, and activity level.

    Dietary Guidelines recommendations for each food group:

    • focus on fruits
    • vary your veggies
    • get your calcium-rich foods
    • make half your grains whole
    • go lean with protein
    • limit certain foods

    Teens should be physically active for 60 minutes almost every day to avoid unhealthy weight gain.

    Examples of healthy snacks:

    • fresh fruit
    • cut-up vegetables (ex celery or carrot sticks)
    • string cheese
    • unsalted nuts
    • air-popped popcorn
    • fat-free yogurt
    • bread sticks

    Tips when eating out:

    • watch portion sizes
    • pay attention to how foods are prepared
    • add fresh vegetables and fruits
    • go easy on toppings
    • dont drink your calories

     

    Assign On: 10/9/2017
    Due: 10/20/2017
  • Agenda 10/5

    Bell Ringer: Formative Assessment LT #10- I can explain the major roles and sources of vitamins and minerals.

    Activities:

    • Group 5 will not present today. They will present on Monday.
    • We will review today for a free Formative and Summative Retake day tomorrow.
    • Check the calendar above for updates to presentation and assessment dates.
    Assign On: 10/5/2017
    Due: 10/20/2017
  • Study Guide: LT #10- I can explain the major roles and sources of vitamins and minerals.

    LT #9- I can explain the major roles and sources of vitamins and minerals.

    Definitions
    Vitamins
    Minerals
    Osteoporosis

    Vitamins

    Water Soluble vitamins- meaning vitamins  that dissolve in water and pass easily into the bloodstream during digestion. The body doesn't store these vitamins; any unused are removed by the kidneys. Examples: Vitamin C, folic acid, and Vitamin B)

    Fat-soluble vitamins- Stored in body fat.  If consumed in large amounts, these vitamins can build up in the body to the point where they become harmful.

    Minerals

    The body cannot produce minerals, it must get them from food.

    Calcium promotes bone health. Reduces risk of osteoporosis.

    Water functions include:

    • moving food through the digestive system.
    • digesting carbohydrates and protein
    • transporting nutrients and removing waste
    • storing and releasing heat
    • cooling the body through perspiration
    • cushioning the eyes, brain, and spinal cord
    • lubricating the joints

     

    Be able to list examples of fat-soluble and water-soluble vitamins and a food source of each.

     

    Be able to list the types of minerals listed below and a food source of each.

     

     
    Assign On: 10/4/2017
    Due: 10/20/2017
  • Agenda 10/4

    Bell Ringer: Formative Assessment: LT #9- I can explain how protein and fats benefit the body.

    Activities:

    • Group 4 presentation LT #10- I can explain the major roles and sources of vitamins and minerals.
    • Formative assessment over LT #10 will be at beginning of class tomorrow.
    • Group 5 will present tomorrow as well.
    Assign On: 10/4/2017
    Due: 10/20/2017
  • Study Guide: I can explain how protein and fats benefit the body.

    LT #8- I can explain how protein and fats benefit the body.

    Definitions
    proteins
    cholesterol

    Protein
    Your body uses about 20 amino acids that are found in foods. You produce, or synthesize, all but 9 of the amino acids.

    Essential amino acids: Nine amino acids the body must get from food.

    Complete proteins: proteins from animal sources because they contain all 9 essential amino acids.

    Examples of plant-based foods that are rich in protein:

    • grains
    • nuts
    • seeds
    • legumes

    Teen boys ages 14-18 should consume about 52 grams of protein per day, and teen girls ages 14-18 need 46 grams per day.

    Fats

    Types of Fats

    • Unsaturated fats- Vegetable oils, nuts, and seeds tend to contain larger amounts of unsaturated fats. Eating unsaturated fats in moderate amounts may lower your risk of heart disease.
    • Saturated fats- found mostly in animal-based food such as meat and many dairy products. Consuming too many saturated fats may increase your risk of heart disease.
    • Trans fat- These fats are formed by a process called hydrogenation, which causes vegetable oil to harden. As it hardens, the fats become more saturated. Can be found in stick margarine, many snack foods, and packed baked goods, such as cookies and crackers. Trans fat can raise your total blood cholesterol level, which increases your risk for heart disease.

    The essential fatty acids are also important to brain development, blood clotting, and controlling inflammation. They also help maintain healthy skin and hair.

    adipose tissue- stored fat that provides insulation for the body.

    Nutrition experts recommend that teens consume less than 25-35 percent of their calories from fats because of the health risk associated with fats.

    Assign On: 10/3/2017
    Due: 10/20/2017
  • Agenda 10/3

    Bell Ringer: Complete LT #8 formative assessment.

    Activities:

    • Group 3 Presentation: LT #9- I can explain how protein and fats benefit the body.
    • Formative Assessemnt will be tomorrow at beginning of class.
    • Group 4 presents tomorrow.
    Assign On: 10/3/2017
    Due: 10/20/2017
  • Study Guide: LT #8- I can explain the different types of carbohydrates and why they are important.

    LT #8- I can explain the different types of carbohydrates and why they are important.

    Your body uses nutrients in many ways:

    • As an energy source
    • To heal, and build and repair tissue
    • To sustain growth.
    • To help transport oxygen to cells.
    • To regulate body functions.

    Terms

    • carbohydrates
    • fiber

    Types of carbohydrates

    • simple- sugars, such as fructose (found in fruits) and lactose (found in milk).
    • complex- starches, are long chains of sugars linked together. Common sources include grains, bread and pasta, beans, and potatoes.
    • fiber- moves waste through the digestive system. Sources of fiber are fruits and vegetables, whole grains, nuts, seeds, and legumes.

    Most of the carbohydrates you consume are turned into a simple sugar called glucose, which is the main source of fuel for the body's tissues.

    Experts recommend eating 26 grams of total fiber for teen girls ages 14-18 and 38 grams daily for boys the same age.

    Assign On: 10/2/2017
    Due: 10/20/2017
  • Agenda 10/2

    Bell Ringer: Get paper and pencil out to get ready for today's presentation. Group 2 should be getting ready.

    Activities:

    • Group 2: Learning Target #8- LT #8- I can explain the different types of carbohydrates and why they are important.
    • Formative Assessment tomorrow during bell ringer. 
    • Group 3- LT #9 presentation tomorrow.
    • REMEMBER to send in your assessments to print before 3rd period of the day you are to present. You can have your assessment on the smart board if needed.
    Assign On: 10/2/2017
    Due: 10/20/2017
  • Agenda 9/28

    Bell Ringer: Study for today's formative assessment: I can describe the benefits of nutrition.

    Activities:

    • Complete formative assessment.
    • Remaining groups work on your Nutrition lessons if needed.
    • The next presentation will be Monday.
    Assign On: 9/28/2017
    Due: 10/20/2017
  • Study Guide: LT#7 I can describe the benefits of nutrition.

    Know the following terms:

    nutrition
    nutrients
    calorie
    hunger
    appetite

    • Eating a variety of healthful foods can help you avoid unhealthful weight gain and diseases such as type 2 diabetes. It can also lower your risk of developing any of the following:cardiovascular disease, stroke, certain cancers, and osteoporosis.
    • mindless eating- snacking continuously while absorbed in another activity.
    • Environmental influences on your food include: family and culture, friends, time and money, and advertising.
    Assign On: 9/27/2017
    Due: 10/20/2017
  • Agenda 9/27

    Bell Ringer: Have paper and pen ready to take notes during today's presentation.

    Activities:

    • Group 1: LT#7: I can describe the benefits of nutrition.
    • There will be a formative assessment tomorrow at the beginning of class. 
    • A study guide of LT#7 will be posted on this webssite to help you study for tomorrow's formative assessment.
    Assign On: 9/27/2017
    Due: 10/20/2017
Image Gallery 
No Slideshows Available
[{"id":"P_1","enabled":true},{"id":"P_2","enabled":true}]@[{"id":"P_3","enabled":true},{"id":"P_4","enabled":true}]
Submit Assignment
(Due: )
  
  
  
* Required