Calorie+Counting+and+Food+Diaries

[] =﻿= = = =Objectives:= The students will be able to:
 * 11.3.12.C:** Evaluate sources of food and nutrition information.


 * 11.3.12.D:** Critique diet modifications for their ability to improve nutritionally-related health conditions (e.g., diabetes, lactose-intolerance, iron deficiency).


 * 11.3.12.E:** Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body.

=﻿Multimedia:= [] [] [] [] [] Nutrition labels at [] USDA new guidelines [] =﻿Resources:= My Pryamid.gov at [] EUFIC at [] Calorie Calculator at [] Fast Food Caloric Choices article at [] NIH at [] PEW Research Institute at [] Energy Needs worksheet at [] =﻿Lessons:= Fast Food Lesson at [] NIH Lesson Plans at [] MUNCHING MICE** You are what you eat at [] Teach-nology lesson plans on Nutrition at []
 * 11.3.12.F:** Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.

=﻿Organizations:= Open Directory at [] WHO at [] Eat Right at [] PH Partners at [] Food and Nutrition Organizations at []

=﻿Discussion Board Topics:= 1. After logging the food intake diary for three days, what was the biggest discovery you made about your intake? 2. Evaluate and compare a typical restaurant meal and a homemade meal. Consider the caloric intake, cost and nutrient value of each. Discuss each of these factors. Which would you prefer? Why? 3. How can you use technology to monitor dietary needs? Can you locate at least three or four free applications or internet programs that can assist the average person to promote a healthy lifestyle? 4. Work as a group collaboratively to change a 2,200 calorie per day to an 1,800 calorie per day diet for a woman, Be sure to discuss specific nutritional needs as you decide the CHO, PRO, and FAT intake. =﻿Listserv Link:= This link will be provided when implemented through TCMC.