vii Demonstrate and Assess Learning Lesson Lesson 2.1 Review 1. Name three macronutrients. 2. Which nutrient is supplied by every fruit, vegetable, and grain you eat? 3. What are three rich sources of fat? 4. True or false? Extra carbohydrate is stored as muscle. 5. Critical Thinking. Explain why food companies are changing their recipes to eliminate hydrogenated fats. Who benefi ts from this change? Hands-On Activity List all the foods you ate since this time yesterday. Circle the foods that carbohydrate. Underline the foods rich in Put a check mark beside the rich in protein. Which foods were circled underlined? Which were underlined and had a check mark? Which were circled and had a check mark? Which were circled, underlined, and had a check mark? Write a paragraph describing your diet and types of macronutrients it contains. e e o o e e o o Macronutrient or Micronutrient? • Provides energy • Needed in large amounts • Includes carbohydrate, protein, and fat • Does not provide energy • Needed in small amounts • Includes vitamins and minerals • Does not provide energy • Needed in large amounts • Neither a macronutrient or micronutrient Macronutrient Micronutrient Water Figure 2.2 Nutrients are grouped based on whether they supply energy and the amount needed each day. Why are carbohydrates considered a macronutrient? Review what you have learned. Answer the Lesson Review and the Check for Understanding questions to demonstrate and reinforce your understanding of what you read. In addition, read captions and answer the questions. When you are finished, refer back to the chapter to review information that you are uncertain about. Assess what you have learned. Complete the Vocabulary activity to review your understanding of the New Terms. Answer the Critical Thinking questions to think more deeply about the chapter content. Complete the Skills for Success activities to improve and reinforce your academic and life skills. Chapter 1 Chapter 1 Review and Assessment Review and Assessment Summary Lesson 1.1 The Importance of Food • Good nutrition is important to your health now and in the future. • A nutritious diet includes all the energy and nutrients you need in the amounts you need. • Food affects the way you look, feel, act, and grow. Lesson 1.2 What Affects Food Choices? • You eat to satisfy your hunger, social needs, and emotions. • Personal likes, culture, custom, lifestyle, environment, and knowledge affect your food choices. Vocabulary appetite environment food swamp nutrition culture food desert hunger nutritious diet custom food marketing lifestyle wellness diet food science nutrients 1. On a separate sheet of paper, list words that relate to each of the terms in the list above. Then, work with a partner to create a diagram that explains how these words are related. Check for Understanding Record your answers to each question on a separate sheet of paper. 2. List two ways a nutritious diet helps your body. 3. _____ is the study of nutrients and how your body uses them. 4. True or false? Teens who do not have all the nutrients they need may not grow well. 5. List four traits of healthy people. 6. “Why did I eat those cookies at the mall last night? They smelled good, but I wasn’t even hungry,” said Hans. What do you think is the reason that Hans ate the cookies? A. Family customs. B. Culture. C. Environment. D. Knowledge. 7. True or false? Hunger is the physical need for food. Adventures in Food and Nutrition Copyright Goodheart-Willcox Co., Inc. 20 Chapter 1 Chapter 1 Review and Assessment Review and Assessment 8. Food choices depend on _____. A. personal likes B. lifestyle C. knowledge D. All of the above. 9. Explain how the environment can affect food choices. Give an example of how the environment has affected your food choices. 10. Why is it helpful to reflect on your food choices? Critical Thinking 11. Analyze Research to learn about the advertising techniques used to influence viewers of TV advertisements. View three TV food advertisements. Which advertising techniques were used? Write an article for your school newspaper explaining what you learned. Give examples from the TV advertisements you viewed. Cite sources and use quotations from your research. 12. Draw Conclusions Discover why you eat the foods you eat. For one day, record the foods you eat in a journal like the one in Figure 1.11. Analyze your journal. Do you eat mostly to satisfy hunger, emotions, or social needs? Which factors affect your appetite most? Write a blog to summarize your findings. Skills for Success 13. Advocacy Skills Write a letter to a friend that explains the importance of eating a nutritious diet. Include ideas that parents and teens could use to eat an even more nutritious diet. 14. Goal Setting Skills Create a collage depicting the traits of healthy people. Compare yourself to these traits. What improvements would you like to make in your health choices? Set two simple goals that could improve your health this week. Describe what you will do to meet these goals. 15. Communication Skills Read about the food customs of two of the following religions: Hinduism, Islam, or Judaism. Determine two key ideas from your reading about each religion. Summarize how their food customs are similar and how they differ. 16. Teamwork Skills Work with a classmate to create a list of interview questions to ask an older adult about food customs from his or her childhood. Practice asking the questions to each other. Arrange an interview. At the interview, take turns asking questions and making notes of the responses. Be prepared to respond to the older person with examples of how you think food customs have changed or remained the same. 21 Copyright Goodheart-Willcox Co., Inc. Chapter 1 Food, Nutrition, and You Apply and go beyond what you have learned. Perform the lab in the Hands-On Learning section at the end of each chapter to apply and explore chapter content as you put your learning into practice. A recipe provides an additional opportunity to apply your knowledge as you prepare food. Chapter 7 Chapter 7 Hands-On Learning Hands-On Learning 3. one of the onion halves face down with the root end pointing to the left if you are right-handed. If you are left-handed, point it to the right. Hold the onion tightly in the claw grip cut three horizontal slices almost all the way through to the root end. 4. Turn the onion so the root end is pointing away from you. Hold it tightly in the claw grip make vertical cuts across the onion. Do not cut all the way through the root end. For the most even pieces, make the width of the vertical cuts the same as the horizontal cuts. 5. Turn the onion to the left or right as in step 3. slice across the onion to chop it. RECIPE Black Bean Quesadilla Yield: Eight servings Ingredients 1 16-ounce can black beans (reserve 2 tablespoons liquid) 1 medium onion, chopped 8 flour tortillas ½ cup shredded Cheddar cheese 2 cups chunky salsa Steps 1 Open a 16-ounce can of black beans. 2 Put 2 tablespoons of the liquid from the beans in a skillet. Add the onions. 3 On the range top, heat the skillet on medium-high heat until the onions are soft. This will take about 5 minutes. 4 While the onions are cooking, drain the beans in a colander and rinse. 5 Add the black beans to the skillet. Stir for 5 minutes, using the back of a spoon to mash the beans. 6 Remove from the heat and spread the warm beans on four tortillas. Sprinkle with cheese. Top with another tortilla. 7 Microwave on medium-high heat for 30 seconds. Slice into wedges. Serve with salsa. Per serving: 225 calories, 8 g protein, 35 g carbohydrate, 6 g fat, 2 g fiber, 745 mg sodium Use the onions you chopped when practicing your knife skills in Hands- On Kitchen Basics to make this quick, delicious black bean quesadilla. As you eat it, think about the flavors and textures. What other ingredients could you add next time to make it even more delicious? Goodheart-Willcox Publisher Goodheart-Willcox Publisher Goodheart-Willcox Publisher 175 Copyright Co., Inc. Chapter 7 Play It Safe! is time yesterday. Circle the foods that are rich in c h in ffat. at. Put a check mark beside the ffoods oods rich aand nd underlined? Which were underlined and had d had a check mark? Which ffoodss ood wer e circled, W rite a par agrap h describing yo ur d iet an d tthe h e type s day Circle the foods that are rich in the class. Check for Understandinginrichare Record your answers to each question on a separate sheet of paper. 2. List three ways your body burns calories. 3. Name the three nutrients that provide calories. 4. _____ is a type of carbohydrate that keeps your digestive system working well. 5. True or false? Each gram of saturated fat provides more calories than unsaturated fat. i th the left-h g rip aand n oot en g away cuts a For th ame as e p 3 . TThen, s. the o ns y o ics to ut the o mak C i ht GGoodheart-Willcox Copyright Go Copy g t Go dh t Willcox odheart-Will od ea t C I Co., Inc co Co , c. i e g o g a e s o i u o Chapter 7 Hands-On LearninggninraeL • Grasp the handle close to the blade with three fi ngers on one side curled around the bottom. Use your index fi nger and thumb to pinch the blade just in front of the handle. Pinching helps keep the blade stable. Front viewand Back viewLay Goodheart-Willcox Publisherand Holding Food Safely To hold the food safely, curl your fi ngers inward to form a claw. This claw grip also helps you hold foods fi rmly without slipping while keeping your fi ngers safe from the blade. Be sure to keep your fi ngers almost vertical to the food, as if you are pressing your fi ngernails into it. As you slice off pieces of the food, hold the food fi rmly and slide fi ngers back to keep them safe. Remember to always cut away from your body. Cutting Fruits and Vegetables Safely Fruits and vegetables are round, so they roll on a cutting board. If they roll when you are slicing them, your knife may slip and cause a painful cut. To keep yourself safe, trim off a thin slice of the fruit or vegetable to form a fl at surface. By placing the fl at surface down, the fruit or vegetable will be easier and safer to cut. When you prefer the slices of a cucumber or carrot have a round shape, hold the vegetable very fi rmly to keep them from slipping. In this lab, you will learn how to a whole onion. These same steps can be used to chop many other fruits or vegetables. Gather Suppliess • onion • cutting boardd • chef’s knife Try This! 1. Place the onion on a cutting board and hold it using the claw grip. Use the other hand to slice ½-inch off the stem end. Then, stand the onion on this fl at surface. 2. Hold the onion with the claw grip and slice straight down to cut the onion in half. Remove the peel. Goodheart-Willcox Publisher Goodheart-Willcox Publisher Adventures in Food and Nutrition Copyright Goodheart-Willcox Co., Inc. 174 Chapter 7 Chknifeteskills. ap r 7 Hands-On Learning Hands-On • Grasp the handle close to the blade with three fi ngers fi fi nger and thumb to pinch the blade just in front of th fi Front view H old inBackthe g the Food Sa f ely To hold the food safely, curl your fi ngers inward to fo fi fi rmly without slipping while keeping your fi fi ngers s afe fr fi vertical to the food, as if you are pressing you r fi ngernail fi food fi rmly and slide fi fi ngers back to keep them safe. Rem fi C utt ing Fru its and Veg etables Sa Sa af f f fe e e e ely Fruits and vegetables are round, so they roll on a cutti n kni fe may slip and cause a pain ful cut. To keep yoursel f sa fe surface. By placing the fl at surface down, the fruit or vegeta fl slices o f a cucumber or carrot have a round shape, hold th e In t h is la b , you wi ll l earn h ow to cchop h op a w h ole onio n fruits or veg etables. G ather S uppl ie • on i on • cuttin g b oar T ry Th is! 1 . Place the onion on a cuttin g board and hold it usin g the other hand to slice ½-inch o ff the stem end. Then ff on this fl at surface. fl 2. Hold the onion with the claw g rip and slice strai ght d onion in hal f. Remove the peel. Chapter 7 Chapter 7 Hands-On Learning Hands-On Learning You have learned about kitchen safety by reading this chapter. Now learn even more by participating in the following hands-on learning experience. In the following lab, you will practice your Hands-On Kitchen Basics Practice Safe Knife Skills A key way to prevent cuts in the kitchen is to use safe knife skills. Always start with clean, dry hands a clean, sharp knife. You also need a clean cutting board. Holding the Knife Safely For most slicing and chopping jobs, a chef’s knife works best. To start, grip the knife’s handle fi rmly. A fi rm grip helps you control the knife, which keeps you safe. It also helps you cut the food in the way you planned. There are three ways to safely grip a knife for slicing and chopping. • Grasp the handle close to the blade with all fi ngers curled around the bottom. Your thumb should press lightly on the other side of the blade near the handle. Front view view Goodheart-Willcox Publisher • Grasp the handle close to the blade with all fi ngers on one side curled around the bottom. Your thumb should press lightly on top of the blade just in front of the handle. The top of the blade is sometimes called the spine. Front view Back view Goodheart-Willcox Publisher 173 Copyright Goodheart-Willcox Co., Inc. Chapter 7 Play It Safe!