Тексты на английском
<<  Food Food crossword  >>
FOOD, NUTRITION & CULTURE
FOOD, NUTRITION & CULTURE
WHY IS THE ACQUISITION OF FOOD SO IMPORTANT
WHY IS THE ACQUISITION OF FOOD SO IMPORTANT
PERSPECTIVES ON NUTRITION
PERSPECTIVES ON NUTRITION
WHAT IS FOOD
WHAT IS FOOD
THE NUTRIENTS
THE NUTRIENTS
TYPES OF NUTRIENTS
TYPES OF NUTRIENTS
ENERGY YIELDING NUTRIENTS
ENERGY YIELDING NUTRIENTS
Vitamins - only organic nutrient that does not supply energy but is
Vitamins - only organic nutrient that does not supply energy but is
FOOD CHOICES
FOOD CHOICES
CHALLENGE OF CHANGING FOOD HABITS
CHALLENGE OF CHANGING FOOD HABITS
RELEASING NUTRIENTS FROM FOOD
RELEASING NUTRIENTS FROM FOOD
PRODUCTS OF DIGESTION (Energy Nutrients)
PRODUCTS OF DIGESTION (Energy Nutrients)
Food energy measured in calories
Food energy measured in calories
Plants store energy as starch
Plants store energy as starch
FOOD, NUTRITION CULTURE
FOOD, NUTRITION CULTURE
THE ABC…
THE ABC…
DIETARY GUIDELINES FOR AMERICANS
DIETARY GUIDELINES FOR AMERICANS
NUTRITION AND HEALTH
NUTRITION AND HEALTH
NUTRITION GOALS FOR THE USA
NUTRITION GOALS FOR THE USA
HOW MUCH FOOD DO WE NEED
HOW MUCH FOOD DO WE NEED
DRI GROUPS
DRI GROUPS
MEAL PLANNING GUIDES
MEAL PLANNING GUIDES
=
=
FOOD, NUTRITION CULTURE
FOOD, NUTRITION CULTURE
FOOD LABELS
FOOD LABELS
CHECK THE FOOD LABEL BEFORE YOU BUY
CHECK THE FOOD LABEL BEFORE YOU BUY
USING THE NUTRITION FACTS
USING THE NUTRITION FACTS
HELPFUL HINTS
HELPFUL HINTS
DIETARY ASSESSMENT
DIETARY ASSESSMENT
KEEPING TRACK………
KEEPING TRACK………
QUIZ
QUIZ
THE END
THE END
REFERENCES
REFERENCES

Презентация на тему: «FOOD, NUTRITION CULTURE». Автор: Valued Gateway Client. Файл: «FOOD, NUTRITION CULTURE.ppt». Размер zip-архива: 2135 КБ.

FOOD, NUTRITION CULTURE

содержание презентации «FOOD, NUTRITION CULTURE.ppt»
СлайдТекст
1 FOOD, NUTRITION & CULTURE

FOOD, NUTRITION & CULTURE

“Feeding oneself and one’s offspring is the first concern of all living creatures” - Frances Moore Lappe & Anna Lappe

2 WHY IS THE ACQUISITION OF FOOD SO IMPORTANT

WHY IS THE ACQUISITION OF FOOD SO IMPORTANT

Question answered by the old adage “We are what we eat.” All living creatures need to “take in nutrients to live.”

3 PERSPECTIVES ON NUTRITION

PERSPECTIVES ON NUTRITION

To scientists, nutrition is the study of: The nutrients found in foods The body’s handling of nutrients to maintain health Nutrients (some of which provide energy for processes in the body) are substances that can promote: Growth Maintenance Repair

4 WHAT IS FOOD

WHAT IS FOOD

Food is a conduit for nutrients. It is one central thing about human experience that can open up both our senses and our experiences to our place in the world. – Alice Waters

Food is culturally defined, what is considered a food in Culture A is not necessarily a food in Culture B.

5 THE NUTRIENTS

THE NUTRIENTS

Whereas there are many different foods. There are only six classes of nutrients namely: carbohydrates (CHO) proteins fats vitamins minerals water

6 TYPES OF NUTRIENTS

TYPES OF NUTRIENTS

7 ENERGY YIELDING NUTRIENTS

ENERGY YIELDING NUTRIENTS

Carbohydrates glucose, (preferred energy source) fructose and galactose Fats fatty acids and glycerol Proteins amino acids

8 Vitamins - only organic nutrient that does not supply energy but is

Vitamins - only organic nutrient that does not supply energy but is

needed to get energy from foods. Essential nutrient - body cannot make enough of and must get from food. Some dietary and lifestyle practices (smoking, inactivity, drinking alcohol) are risk factors for many health conditions. Substances (non-nutrients) in foods are phytochemicals that give foods the characteristic taste and smell.

9 FOOD CHOICES

FOOD CHOICES

Select foods to provide adequate amounts of nutrients and energy! When humans eat, foremost in their minds is that they are consuming foods, not nutrients! The following influence food choices:

Personal Preference Positive Associations Geographical location Social Pressure Values and beliefs Body weight

Advertising Availability Convenience Economy Comfort Ethnicity Habit

Nutritional Value

10 CHALLENGE OF CHANGING FOOD HABITS

CHALLENGE OF CHANGING FOOD HABITS

Food is about more than feeding the body. It is embedded in family life, culture and religious ritual.

Food has always been the most direct, intimate tie to a nurturing earth and a primary means of bonding with each other. Food has helped us to know where and who we are.

11 RELEASING NUTRIENTS FROM FOOD

RELEASING NUTRIENTS FROM FOOD

Digestion – process of breaking food into small substances to be absorbed by the body and subsequently used for fuel, growth, maintenance and repair.

12 PRODUCTS OF DIGESTION (Energy Nutrients)

PRODUCTS OF DIGESTION (Energy Nutrients)

Gastro- intestinal System

13 Food energy measured in calories

Food energy measured in calories

A calorie is not a component of food.

1g fat = 9 calories

1g protein = 4 calories

1 g alcohol = 7 calories (alcohol is not a nutrient)

1g CHO = 4 calories

14 Plants store energy as starch

Plants store energy as starch

Humans eat plants and other animals that have also eaten plants.

15 FOOD, NUTRITION CULTURE
16 THE ABC…

THE ABC…

. OF A NUTRITIOUS DIET

Adequacy Balance Calorie control Moderation Nutrient Density Variety

17 DIETARY GUIDELINES FOR AMERICANS

DIETARY GUIDELINES FOR AMERICANS

18 NUTRITION AND HEALTH

NUTRITION AND HEALTH

Health professionals agree that the overall composition of the diet has an important effect on health. Eating too much fat, sat. fat and cholesterol and not eating enough vegetables, fruits, and fiber has been linked to an increase in heart disease and other cancers. The federal government constantly revises its official U.S. Dietary Guidelines for Americans to help consumers choose a healthy diet. These guidelines make Recommendations for Americans 2 years of age and older.

19 NUTRITION GOALS FOR THE USA

NUTRITION GOALS FOR THE USA

Disease Related Reduce coronary heart disease; Reduce cancer deaths; Decrease incidence of diabetes; Reduce prevalence of osteoporosis; and Reduce dental caries.

20 HOW MUCH FOOD DO WE NEED

HOW MUCH FOOD DO WE NEED

RDA (recommended dietary allowances) Primary nutrient intake standards for US for many years. DRI (dietary reference intake) Recently replaced RDA as primary standards Expands on RDAs

21 DRI GROUPS

DRI GROUPS

Recommendations made for various age and gender groups as follows: Men Women Pregnant and lactating women Children teens elderly

22 MEAL PLANNING GUIDES

MEAL PLANNING GUIDES

Food group plan Exchange system Daily Food Guide (Food Pyramid)

23 =

=

=

EXCHANGE SYSTEM

Originally developed for diabetics Lists of foods that can be exchanged Food values are approximations User makes an educated approximation

24 FOOD, NUTRITION CULTURE
25 FOOD LABELS

FOOD LABELS

Food labels provide the following information: Common name of product. Name and address of manufacturer, packer or distributor. Net contents (wt, measure or count). Nutrient content of product Serving size Servings per container Calories/calories from fat Nutrient amounts and percentages of Daily Values Daily values and calories/gram reminder Ingredients

26 CHECK THE FOOD LABEL BEFORE YOU BUY

CHECK THE FOOD LABEL BEFORE YOU BUY

Food labels have several parts: Front panel, Added nutrients (e.g., “enriched grain/pasta” means thiamin, riboflavin, niacin, iron, and folic acid have been added. Nutrition Facts, Ingredients list, What’s in the food including e.g., added fats, or sugars. Ingredients listed in descending order by weight.

27 USING THE NUTRITION FACTS

USING THE NUTRITION FACTS

Nutrition Facts serving sizes may differ from Food Guide Pyramid (e.g., 2 ozs of dry macaroni yields about 1 cup cooked, or two [? cup] Pyramid servings).

Look at the % Daily Value (%DV) column to see whether a food is high or low in saturated fat, cholesterol, sodium. If you want to consume more of a nutrient (e.g., Calcium), choose foods with a higher %DV. Foods with 5%DV or less contribute a small amount of that nutrient. Those with 20% or more contribute a large amount.

28 HELPFUL HINTS

HELPFUL HINTS

Use the Food Guide Pyramid to help select healthy foods. Eat a variety of plant foods, including whole grains, fruits, and vegetables. Eat some low-fat dairy products and low- fat foods from the meat and beans group. Enjoy fats and sweets occasionally.

29 DIETARY ASSESSMENT

DIETARY ASSESSMENT

The following dietary assessment methods are used: 24 Hour recall Food Record/Diary Food Frequency Questionnaire

30 KEEPING TRACK………

KEEPING TRACK………

Food Record Do the following: Record everything you eat and drink for 3 consecutive days Amount (ozs, g) Time eaten Mood before and after each meal Note other things you did that same day

31 QUIZ

QUIZ

How many calories does this meal of 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol? a. 160 b. 345 c. 560 d. 755

Gram for gram, which of the following provides the most energy? a. fats b. alcohol c. proteins d. carbohydrates

The Exchange System of meal planning was originally developed for people with terminal diseases. diabetes. c. cardiovascular disease. d. life- threatening obesity.

32 THE END

THE END

Assignment: Continue being exceptional educators!

Thank You

33 REFERENCES

REFERENCES

Whitney E, Rolfes S. Understanding Nutrition. 7 th ed. New York: West Publishing Company; 1996. Lapp? F, Lapp? A. Hopes Edge: The Diet of a Small Planet. New York: Jeremy P. Tarcher/Putman, 2002. Google Image Search. Available at: http://www.google.com. Accessed June 2004.

«FOOD, NUTRITION CULTURE»
http://900igr.net/prezentacija/anglijskij-jazyk/food-nutrition-culture-100311.html
cсылка на страницу
Урок

Английский язык

29 тем
Слайды