Comprehensive School Health Education: Totally Awesome Strategies for Teaching H

Question

Comprehensive School Health Education: Totally Awesome Strategies for Teaching Health (7th Ed.). Boston: McGraw-Hill. Chapter 8 1. Design a chart to identify the six major nutrients, their functions, and their sources. 2. Describe how to use food labels to help make healthy eating decisions. 3. Draw and label a personal MyPyramid indicating the appropriate number of servings from each food group. 4. Review the Dietary Guidelines for Americans, and describe how they promote health. 5. Identify dietary choices that help reduce the risk of cancer, heart disease, diabetes, hypoglycemia, osteoporosis, and food allergies. 6. Explain the difference between hunger and appetite, and describe healthful meal planning. 7. Describe how sports participation does and does not affect nutritional needs. 8. Explain how to apply the Dietary Guidelines when dining out. 9. Describe the common food-borne illnesses and how to avoid them. 10. Describe healthful ways to maintain desirable weight, gain weight, and lose weight. 11. Describe the major eating disorders, identify risk factors for their development, and explain approaches to treating them.

Explanation / Answer

1).

The six types of nutrients, their functions of sources:

Nutrient

Function

Sources

Building block of proteins, hormones, antibodies, and

Sea food, red meat, dairy products, grains, and vegetables

Provides glucose, which is the energy sources of various body systems.

Cereals, fruits, grains, milk, and vegetables

Serves as an energy reserve, and the adipose tissue conserve prevent the excessive heat loss

Dairy products, whole meat, sea food, oils, seeds, and nuts

Co-enzymes of biochemical reactions

Fruits, green-leafy vegetables, daily products, and fish oils

Regulators of enzyme of hormone functioning, structural constituents various biochemical molecules

Fruit, grains, nuts, vegetables, sea food

It is the solvent for many of the inorganic molecules, organic molecules, ions

The high heat capacity of water is the basis for the maintenance of our body temperature. It can readily absorb heat and conserve it.

Water is the major constituent of blood and lymphatic systems

Ground water

Nutrient

Function

Sources

1. Protein

Building block of proteins, hormones, antibodies, and

Sea food, red meat, dairy products, grains, and vegetables

1. Carbohydrate

Provides glucose, which is the energy sources of various body systems.

Cereals, fruits, grains, milk, and vegetables

1. Fat

Serves as an energy reserve, and the adipose tissue conserve prevent the excessive heat loss

Dairy products, whole meat, sea food, oils, seeds, and nuts

1. Vitamins

Co-enzymes of biochemical reactions

Fruits, green-leafy vegetables, daily products, and fish oils

1. Minerals

Regulators of enzyme of hormone functioning, structural constituents various biochemical molecules

Fruit, grains, nuts, vegetables, sea food

1. Water

It is the solvent for many of the inorganic molecules, organic molecules, ions

The high heat capacity of water is the basis for the maintenance of our body temperature. It can readily absorb heat and conserve it.

Water is the major constituent of blood and lymphatic systems

Ground water

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