Mr. Strong 11th grade Health Class
Carbohydrates, Fats, Protein: Essentials to a Healthy Body • Objectives: Students Will Be Able To… • Identify the macronutrients needed for daily living. • Describe the appropriate caloric intake for healthy persons • Identify the difference among Carbs, fats, and protein. • Associate healthy foods with the food pyramid
Carbohydrate • The master fuel of the body- to enhance energy metabolism and preventing disease • Contribute to energy production during exercise in the form of blood glucose and stored muscle glycogen • Increased endurance for moderate- intensity, long duration activities. • During exercise carbs help to reduce fatige • After strenuous exercise consume carbs to help replenish muscle glycogen stores. • During low intensity exercise, the primary fuel source is fat; but as the intensity increases, carbs become the primary source.
Carbohydrates • Complex carbohydrates: Starches, like your whole grains • Combination of three or more glucose molecules • Complex carbs are found in vegetables, pasta, grains, and more nutrient dense foods • Simple carbohydrates are your simple sugars, only one or two sugar molecules • Simple carbs- peanut butter, fig bars, oatmeal cookie, honey graham cookie
Fats • Produces more than twice as much energy per gram as carbohydrate. (4kcal per gram of carbs and 9kcal per gram of fat) • Requires more oxygen per calorie. • USDA recommends do not consumer fats and oils daily because most have calories but no nutritional value. • In explosive and short movements fats are the primary fuel source, like sprinting, jumping
Fats • Saturated fats are mostly found in meat, lard, butter, coconut, and palm. Considered the most dangerous and risk heart disease. At room temperature turns into solid • Unsaturated Fats: sunflower oils, corn, oil, and canola oil • Monounsaturated fats are good because they are low in cholesterol. Ex: nuts. Avaocados, • Most harmful fat is trans fat
Protein • Are the building blocks of the body, used to grow, maintain, and replace the cells of the body. • Supplying the essential amino acids is no problem for those persons eating the required meats and animal products. • Additional dietary protein may contribute to energy production and repair of muscle tissue in trained individuals, while untrained subjects may reduce in the loss of blood proteins. • Protein rich foods are: meat, poultry, fish, eggs, dry beans, and nuts.
Activity: what’s in your fridge • Ask students what is in their fridge or cabinet • Let the students identify the type of food that they have in their fridge and label it as Carbs, fats, or protein and how many times to consume it during the week. • Advise them on the correct way to consume the foods and better choices of food to have.