Docsity
Docsity

Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity


Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan


Guidelines and tips
Guidelines and tips

Module 3: Nutrients We Need - A Curriculum for Discovering Healthy Choices, Study notes of Nutrition

A part of a curriculum developed by the Department of Nutrition at University of California, Davis and University of California Agriculture and Natural Resources. It focuses on the essential nutrients, including vitamins, water, protein, fat, and carbohydrates, that are necessary for growth, development, and maintenance of the body. The curriculum includes various activities and resources for students to learn about these nutrients, their sources, and their importance.

Typology: Study notes

2021/2022

Uploaded on 09/12/2022

shokha
shokha 🇮🇳

4.5

(13)

234 documents

1 / 24

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
57
Department of Nutrition, University of California, Davis; University of California Agriculture and Natural Resources
N
u
t
r
i
e
n
t
s
W
e
N
e
e
d
N
u
t
r
i
e
n
t
s
W
e
N
e
e
d
Background Informati on
Nutrients play an important role in the lives of all
living organisms. Nutrients that we obtain from food
provide our bodies with the means and materials to
grow, stay healthy, and give us energy to think, learn,
and play. In order to maintain healthy bodies, it is
important to understand the roles diff erent nutrients
play in our bodies and what foods can provide them.
Th ere are six classes of nutrients: carbohydrates,
protein, fat, water, minerals and vitamins. Th ese six
types of nutrients serve diff erent functions in our
bodies. Th e main function of carbohydrates is to
provide our bodies with energy. Carbohydrates are
classifi ed into two categories: simple and complex.
Simple carbohydrates are found in foods like fruit,
milk, and vegetables. Th ese carbohydrates provide
energy slightly faster than complex carbohydrates.
Complex carbohydrates are present in foods like
starchy vegetables, beans, and whole wheat products.
Fiber, which is found in foods like fruit, vegetables,
and beans, is a special type of carbohydrate that is
not typically digested in humans, but is important for
our digestive system to function properly. Proteins,
which are found in beans and meat products, provide
our bodies with another source of energy, help build
and repair our muscles, and are important parts of
cell structure and function. Fats from foods like
avocados, nuts and meat products are stored in the
body and also provide a source of energy. Fats are
also an important part of the structure of cells in our
bodies. Th ere are two types of fats. Oils are fats that
are liquid at room temperature and there are solid
fats that are solid at room temperature. Wate r is a
nutrient that helps transport materials through our
body and helps regulate body temperature. Minerals,
like calcium and iron, are important for growth,
development and maintenance of the tissues and cells
in our bodies. Vitamins, like vitamin A and vitamin
C, are important for growth, development and
maintenance of the tissues and cells in our bodies.
Some of the nutrients are considered essential.
Th is means that our bodies can’t make enough of
it (or can’t make it at all), so we must obtain them
from food. Regardless of the specialized functions
of nutrients, all are needed in certain amounts for
maintaining health.
Concepts and Vocabulary
B-vitamins: a group of many vitamins that help
break down fat, protein and carbohydrates for
energy. Th ey are also important for the growth,
maintenance and repair of the cells in our bodies.
Calcium: a mineral that helps us build strong
bones and teeth.
Carbohydrates: a nutrient that provides the fi rst
source of energy that our bodies use; they provide
energy to the body when needed immediately.
Energy: something needed to fuel all processes in
the body, from regulating our body temperature
to being physically active.
Essential nutrients: nutrients that our bodies
cannot make enough of, or do not make it at all
and so we must obtain them from food.
Fat: a nutrient is used as a source of energy; it
is also important for protecting the cells in our
bodies.
Fiber: a nutrient that helps our digestive system
to function properly.
Iron: a mineral that is an important part of the
blood because it carries oxygen to all of the
tissues.
Minerals: elements that are needed for growth,
development and maintenance of the body’s
tissues, like iron and calcium.
Nutrients: substances our bodies need to grow
and stay healthy.
Oils: fats that are liquid at room temperature.
pf3
pf4
pf5
pf8
pf9
pfa
pfd
pfe
pff
pf12
pf13
pf14
pf15
pf16
pf17
pf18

Partial preview of the text

Download Module 3: Nutrients We Need - A Curriculum for Discovering Healthy Choices and more Study notes Nutrition in PDF only on Docsity!

Nut

rients We Nee

Nut d

rients We Nee

d

Background Information

Nutrients play an important role in the lives of all living organisms. Nutrients that we obtain from food provide our bodies with the means and materials to grow, stay healthy, and give us energy to think, learn, and play. In order to maintain healthy bodies, it is important to understand the roles different nutrients play in our bodies and what foods can provide them.

There are six classes of nutrients: carbohydrates, protein, fat, water, minerals and vitamins. These six types of nutrients serve different functions in our bodies. The main function of carbohydrates is to provide our bodies with energy. Carbohydrates are classifi ed into two categories: simple and complex. Simple carbohydrates are found in foods like fruit, milk, and vegetables. These carbohydrates provide energy slightly faster than complex carbohydrates. Complex carbohydrates are present in foods like starchy vegetables, beans, and whole wheat products. Fiber, which is found in foods like fruit, vegetables, and beans, is a special type of carbohydrate that is not typically digested in humans, but is important for our digestive system to function properly. Proteins , which are found in beans and meat products, provide

our bodies with another source of energy, help build and repair our muscles, and are important parts of cell structure and function. Fats from foods like avocados, nuts and meat products are stored in the body and also provide a source of energy. Fats are also an important part of the structure of cells in our bodies. There are two types of fats. Oils are fats that are liquid at room temperature and there are solid fats that are solid at room temperature. Water is a nutrient that helps transport materials through our body and helps regulate body temperature. Minerals , like calcium and iron, are important for growth, development and maintenance of the tissues and cells in our bodies. Vitamins , like vitamin A and vitamin C, are important for growth, development and maintenance of the tissues and cells in our bodies.

Some of the nutrients are considered essential. Th is means that our bodies can’t make enough of it (or can’t make it at all), so we must obtain them from food. Regardless of the specialized functions of nutrients, all are needed in certain amounts for maintaining health.

Concepts and Vocabulary

  • B-vitamins: a group of many vitamins that help break down fat, protein and carbohydrates for energy. They are also important for the growth, maintenance and repair of the cells in our bodies.
  • Calcium: a mineral that helps us build strong bones and teeth.
  • Carbohydrates : a nutrient that provides the fi rst source of energy that our bodies use; they provide energy to the body when needed immediately.
  • Energy : something needed to fuel all processes in the body, from regulating our body temperature to being physically active.
  • Essential nutrients: nutrients that our bodies cannot make enough of, or do not make it at all and so we must obtain them from food. - Fat : a nutrient is used as a source of energy; it is also important for protecting the cells in our bodies. - Fiber: a nutrient that helps our digestive system to function properly. - Iron: a mineral that is an important part of the blood because it carries oxygen to all of the tissues. - Minerals : elements that are needed for growth, development and maintenance of the body’s tissues, like iron and calcium. - Nutrients : substances our bodies need to grow and stay healthy. - Oils : fats that are liquid at room temperature.

Cooperation, Communication, Critical thinking, Healthy life-style choices, Teamwork, Problem-solving.

Subject Links

English-Language Arts, Nutrition, Health

Life Skills

Concepts and Vocabulary (continued)

  • Protein : a nutrient that is used for energy; it helps to build and repair tissues and organs like muscles and the heart.
  • Solid fats : fats that are solid at room temperature.
  • Vitamin A: a vitamin that is important for our vision.
  • Vitamin C: a vitamin that is important to keep our gums healthy and help our wounds heal. - Vitamin D: a vitamin that is needed to help our bodies use calcium. - Vitamins : molecules needed for growth, development, and maintenance of the body’s tissues, like Vitamin A and Vitamin C. - Water : a molecule that is necessary for moving oxygen and nutrients throughout our bodies; helps to regulate body temperature.

Getting Ready

Activity 3.1: Classroom Activity

Time Required 60 to 75 minutes Suggested Groupings Small groups of 3 to 4 youth Materials Needed (*Materials provided in curriculum)

  • Flip chart paper
  • Markers or writing utensils
  • *Food Cards (Set 1) (Appendix 3A)
  • *Protein, Fat, and Carbohydrate Cards (Set 2) (Appendix 3B)
  • *Nutrient Information (Appendix 3C)
  • *Observations (Appendix 3D)
  • Make copies of Food Cards (Set 1) (Appendix 3A); one set for each group.
  • Make copies of Protein, Fat and Carbohydrates Cards (Set 2) (Appendix 3B); one set for each group.
  • Make copies of Nutrient Information (Appendix 3C); one for each group.
  • Make copies of the Observations sheet (Appendix 3D); one for each group.
  • Organize the class into small groups of 3 to 4 youth.

Facilitator Tip: These can be the same groups that were formed in Lesson 1, Activity 1. By doing so, the youth may continue developing teamwork skills with the same group members.

  • Provide each group with a sheet of flip chart paper and markers to answer opening questions.

Discovering Healthy Choices curriculum supports Next Generation Science Standards, Common Core State Standards, and California Nutrition Education Competencies. For specifi c details on standards and grade levels, please see page 9.

Educational Standards Supported

Getting Ready

Activity 3.2: Classroom Concept Application

Time Required 30 to 60 minutes

Facilitator Tip: this can be done during classroom time, or as a homework assignment. This activity will help prepare the youth for Activity 3.3: Garden Concept Application.

Materials Needed (*Materials provided in curriculum)

  • *Where in the World (Appendix 3E)

Procedure (Experiencing)

  1. Provide the youth with the Where in the World handout.
  2. Ask the youth to fi nd out if the plants that are growing in their group’s garden plot are grown in the U.S., in other countries, and/or in the State of California. If they are grown in California, find out where.
  3. Ask the youth to record their findings on the Where in the World handout.

Facilitator Tip: Youth may research this in the library or on the internet. Some suggested websites for research include: http://vric.ucdavis.edu/main/virtual_tour.htm http : //www.wikipedia.org http://legacy.pma.com/producedb/index.cfm

  1. Make copies of the Where in the World handout (Appendix 3E), one for each youth.

Getting Ready

Activity 3.3: Garden Concept Application

Time Required 60 to 75 minutes Suggested Groupings Small groups of 3 to 4 youth Materials Needed (* Materials provided in curriculum)

  • Flip chart paper
  • Markers or writing utensils
  • *Vegetable Profile worksheets (Appendix 3F)
  • *Nutrition Facts handouts (Appendix 3G)
  • *Nutrition and Agriculture Around the World handouts (Appendix 1A)
  • Blank paper
  • Tape measurers
  • Make copies of the Vegetable Profile worksheet (Appendix 3F) so that each group has one copy for each garden type growing in their garden plot.
  • Make copies of the Nutrition Facts handouts (Appendix 3G); one for each group.
  • Make copies of the Nutrition and Agriculture Around the World handouts (Appendix 1A); one set for each group.
  • Organize the class into small groups of 3 to 4 youth.

Facilitator Tip: These can be the same groups that were formed in Lesson 1, Activity 1. By doing so, the youth may continue developing teamwork skills with the same group members.

  • Provide each group with a sheet of flip chart paper and markers to answer opening questions.

Procedure (Experiencing)

  1. Provide copies of the Vegetable Profile worksheet and Nutrition Facts handout to each group. Groups need one copy of the Vegetable Profile worksheet for each type of vegetable growing in their garden plot; groups need only one Nutrition Facts handout.
  2. Ask the youth to complete one Vegetable Profile worksheet for each vegetable they are growing in their assigned garden plot. To help them, they can use the Nutrition Facts handout, the Nutrition and Agriculture Around the World handouts from Activity 1.1, and/or their findings from Activity 3.2.
  3. Provide each group with a sheet of blank paper.
  4. Ask the youth to use the blank paper to make a map of the vegetables in their garden plot. This map should provide the dimensions of their garden plot, the plants being grown in their garden, and where in the garden each plant type is located.

Facilitator Tip: The completed Vegetable Profile worksheets and garden plot maps can be put into a binder and assembled into a classroom garden portfolio, or they can be displayed on the classroom wall.

Opening Questions/Prompts

Ask the youth to respond to each question below by recording them on the fl ip chart paper provided and sharing their ideas verbally.

  • Explain what you know about nutrients.
  • Explain what you know about what different nutrients do to help keep our bodies healthy.
  • Explain what you know about vegetables that are grown in different countries.
  • Explain what you know about vegetables that are grown in California.

Sharing, Processing, and Generalizing

Concept Term Discovery/Introduction

Make sure that youth understand the different nutrients found in different types of vegetables. Youth should understand that different types of vegetables are from different countries, but also many are grown in the United States, and regionally within the State of California.

  1. Have each group share their Vegetable Profiles and the map of their garden plot.
  2. Follow the lines of thinking developed through general thoughts, observations and questions raised by the youth. If necessary, ask more targeted questions/prompts. - Explain how you went about identifying the characteristics of each vegetable in your garden plot to complete the Profiling Our Garden worksheets. - Explain what you noticed about the different types of vegetables in your garden plots and the similarities and differences in the nutrients they have.

APPENDIX 3A: Food Cards (Set 1) 3A

Cheese

Whole-Wheat Bread

APPENDIX 3A: Food Cards (Set 1) 3A

Eggs

Fish

APPENDIX 3A: Food Cards (Set 1) 3A

Chicken

Broccoli

APPENDIX 3A: Food Cards (Set 1) 3A

Peanuts

Oats

APPENDIX 3A: Food Cards (Set 1) 3A

Tomato

Grapes

APPENDIX 3A: Food Cards (Set 1) 3A

Spinach

Bok Choy

APPENDIX 3B: Protein, Fat, and Carbohydrate Cards (Set 2) 3B

Protein

Th is nutrient provides our bodies with another source of energy, helps build and repair

our muscles, and is important for cell structure and function.

Examples of food that have a lot of protein are beef, chicken, fish, peanuts, beans, and

milk.

Fat

Th is nutrient provides a source of energy and is stored in the body. Fats are also an

important part of the structure of cells in our bodies.

There are different types of fats. Oils are fats that are liquid at room temperature. They

often have many nutrients that are important to our health. There are also fats that are

solid at room temperature and should be limited in our diets.

Examples of foods that have oils include: peanuts, fish and avocados. Examples of foods

that have solid fats are: beef, chicken, and milk.

Carbohydrates

The main function of carbohydrates is to provide our bodies with energy. Carbohydrates

are classified into two categories: simple and complex. These carbohydrates provide

energy slightly faster than complex carbohydrates. Fiber is a special type of carbohydrate

that is not typically digested in humans, but is important for our digestive system to

function properly.

Simple carbohydrates are found in foods like fruit, milk, and vegetables.

Complex carbohydrates are present in foods like starchy vegetables, beans, and whole

wheat products.

Foods high in fiber include: avocados, broccoli, whole wheat bread, carrots, and beans.

APPENDIX 3C: Nutrient Information Sheet 3C

Food Key Nutrients and their Functions

Apples
Carbohydrates
Fiber: helps our digestive system function properly.
Vitamin C : keeps our gums healthy and helps our wounds heal.
Avocados
Carbohydrates and fat (mostly oils but some solid fat).
Fiber: helps our digestive system function properly.
Vitamin C : keeps our gums healthy and helps our wounds heal.
Beans
A lot of protein and some carbohydrate.
Fiber: helps our digestive system function properly.
B-Vitamins: break down fat, protein and carbohydrates for energy and help in
growth, maintenance and repair of the cells in our bodies.
Iron: a mineral that helps carry oxygen throughout our body.
Bok Choy
Not much carbohydrates, protein or fat.
Fiber: helps our digestive system function properly.
Vitamin A: important for vision.
Vitamin C : keeps our gums healthy and helps our wounds heal.
Iron: a mineral that helps carry oxygen throughout our body.
Broccoli
Not much carbohydrates, protein or fats.
Fiber: helps our digestive system function properly.
Vitamin A: important for vision.
Vitamin C : keeps our gums healthy and helps our wounds heal.
Iron: a mineral that helps carry oxygen throughout our body.
Calcium : helps build strong teeth and bones.
Carrots
Not much carbohydrates, protein or fats.
Fiber: helps our digestive system function properly.
Vitamin A: important for vision.
Vitamin C : keeps our gums healthy and helps our wounds heal.
Cheese
A lot of protein and some fat (mostly solid fat).
Vitamin A: important for vision.
Calcium : helps build strong teeth and bones.
Chicken
A lot of protein and some fat (mostly solid fat).
Iron: a mineral that helps carry oxygen throughout our body.
B-Vitamins: break down fat, protein and carbohydrates for energy and help in
growth, maintenance and repair of the cells in our bodies.
Eggs
A lot of protein.
Vitamin A: important for vision.
B-Vitamins: break down fat, protein and carbohydrates for energy and help in
growth, maintenance and repair of the cells in our bodies.
Iron: a mineral that helps carry oxygen throughout your body.

APPENDIX 3D: Observations 3D

  1. Explain how you categorized the foods and describe some of your observations.
  2. Explain how you categorized the foods according to protein, carbohydrate or fat. Describe some of your observations.
  3. Explain how you categorized the foods according to vitamins and minerals. Describe some of your observations.

APPENDIX 3E: Where in the World 3E

Investigate the fruits and vegetables that you planted in your garden plot.
List the vegetables being grown in your garden plot.
Which of the vegetables are grown by farmers in California?
Which of the vegetables are grown in other states in the U.S.?
Which of these vegetables are grown by farmers in other countries around the world?