Lesson 1 "Food Choices and Health"

Turn to Page 158 Read the brief introduction to the chapter and look at the goals you will achieve this chapter.

Scan Pages 159-162; focus on the cream colored boxes, which contain the key vocabulary terms.

Scan Pages 159-162 for pictures and diagrams, read each of the captions.

Read Pages 159-162 (take notes of important ideas)

Do you know the answers to the questions on page 162? (See Key Points below for help)

Do you know the vocabulary words? (See Key Points below for help)

Take the quiz on Lesson 1 "Food Choices and Health" (You may use the book, notes and Key Points for help on the quizzes. NOT ON TESTS!)

Review answers on the quiz and print it out. This will be very useful when you are studying for the test.

Lesson 1 Key Points

Vocabulary Terms

Bloated - swollen

Malnutrition - a condition in which the body does not get enough to eat.

Obesity - a condition in which one is more than 20 percent overweight.

Section Review Answers

1. Weight, growth stage, age, activity level, and gender are factors that affect a person's energy needs.
2. Yes, snacking is part of a healthy diet. Snacking can help a person meet his or her energy and nutritional needs.
3. fruits, vegetables, and low-fat yogurt.
4. Anorexia is a eating disorder in which people choose not to eat because they think they are fat. Bulimia is an eating disorder in which people eat large amounts of food and then throw up the food to rid their body of the food.
5. the fact that choosing healthy foods affects a person's weight, overall health, and how they feel.

Did you learn these Objectives?

Can you recognize healthy eating patterns?

Lesson 2 "Influences on Food Choices"

Scan Pages 163-166; focus on the cream colored boxes, which contain the key vocabulary terms.

Scan Pages 163-166 for pictures and diagrams, read each of the captions.

Take a look at the questions on page 166 so you know what to look for while reading.

Read Pages 163-166 (take notes of important ideas)

Do you know the answers to the questions on page 166? (See Key Points below for help)

Do you know the vocabulary words? (See Key Points below for help)

Take the quiz on Lesson 2 "Influences on Food Choices" (You may use the book, notes and Key Points for help on the quizzes. NOT ON TESTS!)

Review answers on the quiz and print it out. This will be very useful when you are studying for the test.

Lesson 2 Key Points

Vocabulary Terms

none

Section Review Answers

1. Any of the following can affect food choices: feelings, environment, culture, people, advertising.
2. Your answer will depend on your feelings and food choices.
3. Your answer will depend on the food available at your school's cafeteria.
4. Your answer will depend on your cultural and religious background.
5. As long as you have reasons for the foods you choose you are fine.

Did you learn these Objectives?

Can you identify what influences food choices?

Lesson 3 "Reading Food Labels"

Scan Pages 167-170; focus on the cream colored boxes, which contain the key vocabulary terms.

Scan Pages 167-170 for pictures and diagrams, read each of the captions.

Scan for an read the short articles and tips that you find on Pages 167-170.

Read Pages 167-170 (take notes of important ideas)

Do you know the answers to the questions on page 170? (See Key Points below for help)

Do you know the vocabulary words? (See Key Points below for help)

Take the quiz on Lesson 3 "Reading Food Labels" (You may use the book, notes and Key Points for help on the quizzes. NOT ON TESTS!)

Review answers on the quiz and print it out. This will be very useful when you are studying for the test.

Lesson 3 Key Points

Vocabulary Terms

Lot number - a number that identifies a group of packages.

Nutrition Facts - the part of a food label that tells about the calories and nutrients in the food.

Daily Values - the part of the food label that tells about the percent of nutrients in the food, based on 2.000 calories per day.

Section Review Answers

1. The name of the product, the product's weight, a list of product's ingredients, the manufacturer's name and address, the product's Nutrition Facts, information comparing the product's nutrients to Daily Values.
2. Daily Values are based on a 2,000-calorie diet.
3. The order of ingredients on a food label can tell you which ingredients are most prominent in the food.
4. It is important to know the serving size of a food because you then know if you are eating too much or too little of the food.
5. Tuna provides niacin and vitamin B12.

Did you learn these Objectives?

Are you able to read and understand a food label?

Lesson 4 "The Digestive and Excretory Systems"

Scan Pages 171-174; focus on the cream colored boxes, which contain the key vocabulary terms.

Scan Pages 171-174 for pictures and diagrams, read each of the captions.

Scan for and read the short articles and tips that you find on Pages 171-174.

Read Pages 171-174 (take notes of important ideas)

Do you know the answers to the questions on page 174? (See Key Points below for help)

Do you know the vocabulary words? (See Key Points below for help)

Take the quiz on Lesson 4 "The Digestive and Excretory Systems" (You may use the book, notes and Key Points for help on the quizzes. NOT ON TESTS!)

Review answers on the quiz and print it out. This will be very useful when you are studying for the test.

Lesson 4 Key Points

Vocabulary Terms

Additive - a chemical added to food to make it better in some way.

Enrichment - adding extra nutrients to a food.

Fortification - adding a nutrient that a food lacks.

Preservative - a chemical added to food to prevent spoiling.

Contaminate - infect by contact with germs or toxins.

Section Review Answers

1. FDA, USDA, Public health Department.
2. fortified food has nutrients added because the food is naturally low in those nutrients. Enriched food has added nutrients because they have been lost during processing.
3. Use fresh foods within days after buying them; when preparing foods, cook vegetables as little as possible; steam or quickly stir fry vegetables instead of cooking them in lots of water.
4. keep cold foods cold and hot foods hot; always wash hands with worm, soapy water before touching food or utensils; wash surfaces and utensils before using them; do not handle foods if you have an open wound on your had.
5. washing the cutting board, utensils, your hands, and the kitchen countertops.

Did you learn these Objectives?

Can you describe how the government makes sure our food is safe to eat?

 Preparing for Chapter 8 Test

Turn to Page 175 and read the Chapter 8 summary.

On pages 176-177 you will find the Chapter 8 review, complete the review.

Check your answers with those in the Key Points.

Take the Chapter 8 Test "Making Healthy Food Choices"

Review the answers then print the results for your records.

Chapter 8 Review answers

1. fortification
2. enrichment
3. weight
4. snacks
5. chemicals
6. nutrients
7. food poisoning
8. diet
9. serving size
10. Public Health Department
11. USDA
12. wash
13. room temperature
14. If you think you are overweight, talk to a doctor or dietitian before changing your diet.
15. making the food package colorful, making the food look fun, and placing the package at a child's eye levelin the store.
16. feelings, environment, culture, people, advertising.
17. Additives are added to foods to extend shelf life and to improve texture, appearance, and taste.
18. keep cold foods cold and hot foods hot; always wash hands with warm, soapy water before touching food or utensils; wash surfaces and utensils before using them; do not handel foods if you have and open would on your hand.
19. You should back-up your opinion with information about what types of practices keep foods safe and the roles of different agencies in maintaining food safety.
20. You should back-up your opinion with information about safe food handling practices and your past behaviors.

Congratulations you finished Chapter 8!!