Monthly Archives: January 2015

Jan. 29 – Food and Nutrition, handouts and essential nutrients

Hi Everyone!

 

Today we will have our last food and nutrition presentation, and have time to prepare a handout to give to the class that summarizes the information our group presented in our own words.  Include examples of a breakfast, lunch and dinner that follows (tasty and) nutritionally sound thinking according to the information you researched.  To prepare for this, take a look at the essential nutrient list:

 

http://www.whfoods.com/nutrientstoc.php

 

then take the Food advisor quiz:

 

http://www.whfoods.com/foodadvisor.php

Jan.15 – Research projects

Hey everyone,

Food charts from the past week are DUE!

 

Food and Nutrition research presentations

Just a reminder that:

  1. Your group should be ready to present on Wednesday, Jan.21st.
  2. Hand in a description of what each person in the group prepared for the presentation.
  3. Hand in a reference page with all sources used, written in APA style: https://owl.english.purdue.edu/owl/resource/560/10/
  4. Remember to know in advance who will be doing what part of the presentation.
  5. Remember to give examples of how healthy eating (using the information you discovered doing your research) can be easy, nutritions and tasty!

Remember to be on time for an in-class guest presenter on Monday!

Jan.9 – Food and nutrition research projects

Find out what kind of nutrients your favorite food has!
http://www.eatwise.ca/default.aspx

Today we are starting our food research and presentation projects. The information learned here will hopefully give us a critical view of different views on healthy eating so that you can make your own informed choices about what to eat. Each group will prepare a ten minute multi-media presentation.

  • Prepare your own presentation instead of using other people’s videos, prezi info or powerpoints
  • Document all of your sources on a reference page prepared in APA format, that includes sources of any information quoted.
  • Give examples of ways of eating from each area that are easy to do, tasty and healthy (and why!)

Be ready to present on Wednesday, Jan.21!

Topics:
• Compare the cost and nutritional value of whole foods vs. processed foods (include nutritional value comparison, and sugar content of whole foods vs. processed, also the dietary effects of sugar)
• Compare Vegetarian / veganism, the Paleo diet, and Canada food chart in terms of the amount of fats, carbs, proteins that are recommended in each – what are examples of healthy eating from each area?
• Compare the benefits of organic vs. non-organic foods (describe the benefits of each from different points of view, as well as the pros and cons of GMO’s). What are the effects of different toxins and pesticides on our health?
• Describe types of fat (saturated, unsaturated (mono, poly) and trans-fats, also include cholesterol) and why they are important (describe how too little or too much can affect our health, and how). You can also discuss omega 3 and omega 6 fats as well as ketones, and the importance of these in body fincitoning.  Give examples of healthy eating from each area of fat.
• What are “superfoods” and tonic foods? (describe the effects of antioxidants and oxidation on our health) What is a source of each vitamin? What is/are the benefits of each vitamin? What could happen if I get too much/too little of each Vitamin? Which vitamins are associated with positive mood? Why is calcium important to our health?

Resources
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
http://www.healthlinkbc.ca/healthyeating/everyone/food-nutrition.html
http://www.westonaprice.org/health-topics/the-great-con-ola/
http://www.whfoods.com/foodstoc.php

Jan.7 – Canada food guide and nutrition chart

2014-15 Planning 10 – day 29

Keep track of all the food you eat for one week
For one week you are to keep track of all you eat and drink. This is not a matter of pleasing anyone but rather just for you to get a real picture of your habits.
Start with today and then hand it in Jan. 15, 2015
Please indicate any supplements you take (vitamins/teas)
Give some idea of the amount that you consume, or of serving size.
We will take a look at the Canada food guides
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php

Where does your favorite food fit on the guide?

We will also walk through how to read the nutrition table

http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/info-nutri-label-etiquet-eng.php

 

Jan.5 – Protective and risk factors for your health

Something to think about:
Why 20 is not the new 30
https://www.youtube.com/watch?v=vhhgI4tSMwc

What aspects of health are important?
Health topics
• Food – Nutrition / toxins
• Exercise
• Wellness – stress reduction
• Wellness – mental health
• Addiction / Drug abuse / gambling
• Relationships – communication / conflict resolution
• Sexuality – changing body / girls / guys / STDs / birth control
• Identity / body image / media issues

Wellness wheel:
http://media.openschool.bc.ca/osbcmedia/pl10/pl105/pl1051a1a001.html

Protective/Risk factors VENN Diagram:
1. Environmental
2. Psychosocial (relationships/thoughts)
3. Lifestyle/behaviour

For homework: Complete the Venn diagram we began in class where you identify factors in your own life that act as protective or risk factors in each of these 3 areas. Some aspects may act as both risk and protective ex. baby sister gives love but keeps us awake all night.

DUE: next class – Venn diagram of protective and risk factors for your health
Tell what your favorite food is

Keep track of everything you eat and drink for one week including vitamin, supplements and teas