Nutrients, Healthy Eating, Food, Health Lesson PowerPoint

1. • TRANS FATTY ACIDS A.) These fats form when vegetable oil hardens (a process called hydrogenation) B.) Raises LDL levels. They can also lower HDL levels ("good cholesterol"). C.) Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Copyright © 2010 Ryan P. Murphy

3. Human Body Unit Part IV/XIII

6. -Nice neat notes that are legible and use indentations when appropriate. -Example of indent. -Skip a line between topics -Don’t skip pages -Make visuals clear and well drawn. Disaccharide

7. • RED SLIDE: These are notes that are very important and should be recorded in your science journal. • BLACK SLIDE: Pay attention, follow directions, complete projects as described and answer required questions neatly. Copyright © 2010 Ryan P. Murphy

17. • This unit will cover… – SPONCH – Carbohydrates • Proteins – Lipids (Fats) – Nucleic Acids – Eating Healthy – Health Topics – Nucleic Acids – What is Life? – Needs of Life. – Origins of Life – Human Origins

18. • This unit will cover… – SPONCH – Carbohydrates – Proteins – Lipids (Fats) – Nucleic Acids – Eating Healthy – Health Topics – Nucleic Acids – What is Life? – Needs of Life. – Origins of Life – Human Origins

22. • This unit will cover… – SPONCH – Carbohydrates – Proteins – Lipids (Fats) – Eating Healthy – Health Topics – Nucleic Acids – What is Life? – Needs of Life. – Origins of Life – Human Origins “Eat me only in moderation.”

23. • This unit will cover… – SPONCH – Carbohydrates – Proteins – Lipids (Fats) – Eating Healthy – Health Topics – Nucleic Acids – What is Life? – Needs of Life. – Origins of Life – Human Origins

26. • This unit will cover… – SPONCH – Carbohydrates – Proteins – Lipids (Fats) – Eating Healthy – Health Topics – Nucleic Acids – What is Life? – Needs of Life – Origins of Life – Human Origins

30. • By the end of the of this unit you should be able to describe, proteins, carbohydrates, lipids. – This unit will help you understand the make-up of complex molecules. Copyright © 2010 Ryan P. Murphy

31. • By the end of the of this unit you should be able to describe, proteins, carbohydrates, lipids. – This unit will help you understand the make-up of complex molecules. Copyright © 2010 Ryan P. Murphy

35. • Organic Chemistry: The chemistry of carbon compounds.

36. • Organic Chemistry: The chemistry of carbon compounds. – Carbon is the duct tape of life. It holds everything together.

37.  Percentage of SPONCH elements in living things.  S. Sulfur Trace  P. Phosphorus 1.0%  O. Oxygen 65.0%  N. Nitrogen 3.3%  C. Carbon 18.5%  H. Hydrogen 9.56%  Other (Trace) 3.0%  Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine, Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum, Silicon, Lead, Vanadium, Arsenic, Bromine Copyright © 2010 Ryan P. Murphy

44.  Percentage of SPONCH elements in living things.  S. Sulfur Trace  P. Phosphorus 1.0%  O. Oxygen 65.0%  N. Nitrogen 3.3%  C. Carbon 18.5%  H. Hydrogen 9.56%  Other (Trace) 3.0%  Other (Trace) 3.0%  Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine, Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum, Silicon, Lead, Vanadium, Arsenic, Bromine Copyright © 2010 Ryan P. Murphy

45.  Percentage of SPONCH elements in living things.  S. Sulfur Trace  P. Phosphorus 1.0%  O. Oxygen 65.0%  N. Nitrogen 3.3%  C. Carbon 18.5%  H. Hydrogen 9.56%  Other (Trace) 3.0%  Other (Trace) 3.0%  Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine, Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum, Silicon, Lead, Vanadium, Arsenic, Bromine Copyright © 2010 Ryan P. Murphy

46. • Percentage of SPONCH elements in living things. • S. Sulfur Trace • P. Phosphorus 1.0% • O. Oxygen 65.0% • N. Nitrogen 3.3% • C. Carbon 18.5% • H. Hydrogen 9.56% • Other (Trace) 3.0% • Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine, Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum, Silicon, Lead, Vanadium, Arsenic, Bromine Copyright © 2010 Ryan P. Murphy

47. • Nutrients of Life Available Sheet.

73. The next most important elements for life.  Ca= Calcium 1.5%  Fe= Iron Trace Copyright © 2010 Ryan P. Murphy Learn more about basic organic chemistry at… http://www.biology.arizona.edu/biochemistry/tutorials/chemistr y/page1.html

74. • You can also complete this question.

92. • 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy Proportion: The relation between things (or parts of things) with respect to their comparative quantity. Ratio: A general term; it is obtained by dividing one number by another.

93. • 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy Proportion: The relation between things (or parts of things) with respect to their comparative quantity. Ratio: A general term; it is obtained by dividing one number by another.

94. • You can now complete this question on your bundled homework package.

106. • You can now complete this question.

107. • You can now complete this question.

112. • Video! (Optional) The Glucose Song. –What are some the functions of sugar to the human body described in the song / video? – http://www.youtube.com/watch?v=jJvAL-iiLnQ

115. • Chitin – Insect exoskeleton

119. • Activity! Testing for the presence of starch. – Iodine (Use diluted antiseptic) turns black when in the presence of starch. – Draw a picture of each test tube and make a prediction as to which one contains starch. – Test the samples on your tray with one drop of Iodine. Which have starch and which do not? Copyright © 2010 Ryan P. Murphy

122. • Candy bars have lots of simple sugars such as glucose and fructose.

123. • Which picture represents simple sugars?

129. • What types of food should you eat before an athletic event? – The night before vs. game time. – Should you eat the same things, different, talk it over and explain. Copyright © 2010 Ryan P. Murphy

130. • Answer: Simple sugars such as a candy bar or sugar drink will give you quick short burst of energy, while complex sugars such as starch are longer lasting energy but require more time to break down.

131. • Answer: Simple sugars such as a candy bar or sugar drink will give you quick short burst of energy, while complex sugars such as starch are longer lasting energy and require more time to break down.

132. • Simple sugars can be broken down quickly for short energy, Complex sugars have more energy, but it takes longer to break them down. • Eat Complex the night before, more simple during the event. – A spaghetti dinner during halftime won’t help you. – A candy bar the night before won’t help you. Copyright © 2010 Ryan P. Murphy

143. • There are two types of sugars – Simple Sugars: Broken down quickly. • Monosaccharide: One sugar – Ex.) Glucose / Fructose • Disaccharide: Two Sugars – Ex.) Lactose / Sucrose – Complex Sugar • Polysaccharides: many sugars linked together. – Starch / Fiber / Glycogen / Cellulose / Chitin. Copyright © 2010 Ryan P. Murphy

147.  There are two types of sugars  Simple Sugars: Broken down quickly.  Monosaccharide: One sugar  Ex.) Glucose / Fructose  Disaccharide: Two Sugars  Ex.) Lactose / Sucrose  Complex Sugar  Starch / Fiber / Glycogen / Cellulose / Chitin.  Polysaccharides: many sugars linked together. Copyright © 2010 Ryan P. Murphy

169.  There are two types of sugars  Simple Sugars: Broken down quickly.  Monosaccharide: One sugar  Ex.) Glucose / Fructose  Disaccharide: Two Sugars  Ex.) Lactose / Sucrose  Complex Sugar  Polysaccharides: many sugars linked together.  Starch / Fiber / Glycogen / Cellulose / Chitin. Copyright © 2010 Ryan P. Murphy

188. • Which is a monosaccharide, disaccharide, polysaccharide?

198. • Fiber: Carbohydrate the body cannot digest. – Soluble – Insoluble Copyright © 2010 Ryan P. Murphy Learn more about carbohydrates and healthy eating at… http://www.cdc.gov/nutrition/everyone/basics/carbs.html

199. • Activity! Everyone will be given a celery stick to give them some fiber today. Enjoy!

205. “I should have ate more insoluble fiber to help me stay regular.”

206. • Soluble fiber: Absorbs water and becomes gelatinous and sticky.

207. • Soluble fiber: Absorbs water and becomes gelatinous and sticky. The down side for soluble fiber is that harmless gas forming bacteria in the colon may cause….

208. • Soluble fiber: Absorbs water and becomes gelatinous and sticky. The down side for soluble fiber is that harmless gas forming bacteria in the colon may cause….

209. • Do Baked Beans have lots of soluble or insoluble fiber?

210. • Do Baked Beans have lots of soluble or insoluble fiber? Answer! Soluble Fiber

211. • Do Baked Beans have lots of soluble or insoluble fiber? Answer! Soluble Fiber

214. • Activity! Raise your hand if you had your poopy today.

215. • Activity! Raise your hand if you had your poopy today.

216. • Activity! Raise your hand if you had your poop today. “I Had a poopy Today!”

217. • Activity! Raise your hand if you had your poop today. “I Pooped too.”

218. • Activity! Raise your hand if you had your poop today. “I made a poopy!”

219. • Activity! Raise your hand if you had your poop today. “I just pooped my pants.”

220. • Activity! Raise your hand if you had your poop today.

221. • Activity! Raise your hand if you had your poop today. “I had my poopy”

222. • Okay, Floaters vs. Sinkers, What’s the deal here.

223. • Okay, Floaters vs. Sinkers, What’s the deal here.

224. • Okay, Floaters vs. Sinkers, What’s the deal here. – Sinkers are more common (more dense)

225. • Okay, Floaters vs. Sinkers, What’s the deal here. – Sinkers are more common (more dense) – Floaters: Increased gas content from bacteria. • Maybe from increased fiber, but don’t worry. Floaters are nice, but sinkers are our destiny.

226. • Video Link (Optional)! Structure of Carbohydrates. – http://www.youtube.com/watch?v=QckfYvIlVu 4&feature=relmfu

235. • Proteins – s O N C H

256.  Hair is a protein

282. • Proteins are very important to the human body.

283. • Proteins are very important to the human body. • Is your body getting enough protein?

286. • Video Link (Optional): Structure of Proteins – How things in are body shaped correctly? – Video starts slow but stick with it. – http://www.youtube.com/watch?v=w- ctkPUUpUc Learn more about the important role of proteins at… http://www.sciencelearn.org.nz/Contexts/Uniquely-Me/Science- Ideas-and-Concepts/Role-of-proteins-in-the-body

287. • You should be close to this question in your bundled homework.

306. • What is this lipid shown below?

307. • Ear wax is a lipid. It immobilizes materials from getting stuck in your ear canal.

318. • Heart disease is a very real and dangerous problem. – Video! (Optional) Shows how plaque build occurs and leads to a heart attack. – http://www.youtube.com/watch?v=YcNYxegDXa8 Copyright © 2010 Ryan P. Murphy

319. • Video Link! (Optional) Khan Academy – http://www.youtube.com/watch?v=_wre2WRPiFI &feature=related

326. • Video Link! (Optional) – Diagramming a lipid. – Explains saturated, unsaturated, and trans fats at a molecular level. • http://www.youtube.com/watch?v=3xF_LK9pnL0&feat ure=relmfu Copyright © 2010 Ryan P. Murphy

329. • SATURATED FATS – These are the biggest dietary cause of high LDL levels ("bad cholesterol"). – Saturated fat should be limited to 10% of calories. – Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. – They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. • (Note: Most other vegetable oils contain unsaturated fat and are more healthy.) Copyright © 2010 Ryan P. Murphy

335. “What is bogus from the list on the next slide?”

336. • SATURATED FATS and the bogus one is… A.) These are the biggest dietary cause of high LDL levels ("bad cholesterol"). B.) Saturated fat should be limited to 90% of calories. C.) Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. D.) They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. • E.) (Note: Most other vegetable oils contain unsaturated fat and are more healthy.) Copyright © 2010 Ryan P. Murphy

340. • SATURATED FATS and the bogus one is… A.) These are the biggest dietary cause of high HDL levels (“good cholesterol"). B.) Saturated fat should be limited to 10% of calories. C.) Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. D.) They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. • E.) (Note: Most other vegetable oils contain unsaturated fat and are more healthy.) Copyright © 2010 Ryan P. Murphy

341. • SATURATED FATS and the bogus one is… A.) These are the biggest dietary cause of high LDL levels (“bad cholesterol"). B.) Saturated fat should be limited to 10% of calories. C.) Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. D.) They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. • E.) (Note: Most other vegetable oils contain unsaturated fat and are more healthy.) Copyright © 2010 Ryan P. Murphy

343. • SATURATED FATS and the bogus one is… A.) These are the biggest dietary cause of high LDL levels (“bad cholesterol"). B.) Saturated fat should be limited to 10% of calories. C.) Saturated fats are found in plant products such as spinach, lettuce, yams, corn, wheat and bread. D.) They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. • E.) (Note: Most other vegetable oils contain unsaturated fat and are more healthy.) Copyright © 2010 Ryan P. Murphy

344. • SATURATED FATS and the bogus one is… A.) These are the biggest dietary cause of high LDL levels (“bad cholesterol"). B.) Saturated fat should be limited to 10% of calories. C.) Saturated fats are found in plant products such as spinach, lettuce, yams, corn, wheat and bread. D.) They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. • E.) (Note: Most other vegetable oils contain unsaturated fat and are more healthy.) Copyright © 2010 Ryan P. Murphy

345. • SATURATED FATS and the bogus one is… A.) These are the biggest dietary cause of high LDL levels (“bad cholesterol"). B.) Saturated fat should be limited to 10% of calories. C.) Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. D.) They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. • E.) (Note: Most other vegetable oils contain unsaturated fat and are more healthy.) Copyright © 2010 Ryan P. Murphy

346. “Get back to learning about fats!”

349. • Unsaturated Fats: – Help to lower blood cholesterol if used in place of saturated fats. – Unsaturated fats have a lot of calories, so you still need to limit them. Most, but not all liquid vegetable oils are unsaturated. • The exceptions include coconut, palm, and palm kernel oils.) – There are two types of unsaturated fats: • Monounsaturated fats: Examples include olive and canola oils. • Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

357. • Unsaturated Fats: A.) Increase blood cholesterol if used in place of saturated fats. B.) Unsaturated fats have a lot of calories, so you still need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

358. • Unsaturated Fats: and the bogus one is… A.) Increase blood cholesterol if used in place of saturated fats. B.) Unsaturated fats have a lot of calories, so you still need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

359. • Unsaturated Fats: and the bogus one is… A.) Increase blood cholesterol if used in place of saturated fats. B.) Unsaturated fats have a lot of calories, so you still need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

360. • Unsaturated Fats: and the bogus one is… A.) Decrease blood cholesterol if used in place of saturated fats. B.) Unsaturated fats have a lot of calories, so you still need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

362. • Unsaturated Fats: A.) Help to lower blood cholesterol if used in place of saturated fats. B.) Unsaturated fats do not have a lot of calories, so you do not need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

363. • Unsaturated Fats: and the bogus one is… A.) Help to lower blood cholesterol if used in place of saturated fats. B.) Unsaturated fats do not have a lot of calories, so you do not need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

364. • Unsaturated Fats: and the bogus one is… A.) Help to lower blood cholesterol if used in place of saturated fats. B.) Unsaturated fats do not have a lot of calories, so you do not need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

365. • Unsaturated Fats: and the bogus one is… A.) Help to lower blood cholesterol if used in place of saturated fats. B.) Unsaturated fats have a lot of calories so you need to limit them. Most, but not all liquid vegetable oils are unsaturated. C.) The exceptions include coconut, palm, and palm kernel oils.) D.) There are two types of unsaturated fats: E.) Monounsaturated fats: Examples include olive and canola oils. F.) Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils. Copyright © 2010 Ryan P. Murphy

374. • TRANS FATTY ACIDS – These fats form when vegetable oil hardens (a process called hydrogenation) – Raises LDL levels. They can also lower HDL levels ("good cholesterol"). Copyright © 2010 Ryan P. Murphy

375. • TRANS FATTY ACIDS – These fats form when vegetable oil hardens (a process called hydrogenation) – Raises LDL levels. They can also lower HDL levels ("good cholesterol"). – Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Copyright © 2010 Ryan P. Murphy

376. “Remember Me.” Find the bogus..

377. • TRANS FATTY ACIDS A.)These fats form when vegetable oil hardens (a process called hydrogenation) B.) Raises HDL levels (Good cholesterol) and lower LDL “bad cholesterol”. C.)Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Copyright © 2010 Ryan P. Murphy

378. • TRANS FATTY ACIDS A.)These fats form when vegetable oil hardens (a process called hydrogenation) B.) Raises HDL levels (Good cholesterol) and lower LDL “bad cholesterol”. C.)Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Copyright © 2010 Ryan P. Murphy

379. • TRANS FATTY ACIDS A.)These fats form when vegetable oil hardens (a process called hydrogenation) B.) Raises LDL levels (“bad cholesterol). They can also lower HDL levels ("good cholesterol"). C.)Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Copyright © 2010 Ryan P. Murphy

381. • TRANS FATTY ACIDS A.) These fats form when vegetable oil hardens (a process called hydrogenation) B.) Raises LDL levels. They can also lower HDL levels ("good cholesterol"). C.) Trans-fatty acids are found in fish, safflower, sunflower, corn, canola, olive and soybean oils. Copyright © 2010 Ryan P. Murphy

382. • TRANS FATTY ACIDS A.) These fats form when vegetable oil hardens (a process called hydrogenation) B.) Raises LDL levels. They can also lower HDL levels ("good cholesterol"). C.) Trans-fatty acids are found in fish, safflower, sunflower, corn, canola, olive and soybean oils. Copyright © 2010 Ryan P. Murphy

383. • TRANS FATTY ACIDS A.) These fats form when vegetable oil hardens (a process called hydrogenation) B.) Raises LDL levels. They can also lower HDL levels ("good cholesterol"). C.) Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines. Copyright © 2010 Ryan P. Murphy

401. Learn more about lipids (fats) at… http://www.chem4kids.com/files/bio_lipids.html

402. • Activity! Building Molecules of Life and separating common foods into carbohydrates, lipids, and proteins. – Worksheet / Building Instructions provided in the activities folder. PowerPoint version provided next few slides. Copyright © 2010 Ryan P. Murphy

403. • Activity! Whiteboards, Worksheet, and Molecule Set. Oxygen

404. • Please build a carbohydrate. CHO • Carbon, Hydrogen, Oxygen (1:2:1)

405. • Please build a lipid. CHo

406. • Please build a Protein. sONCH

407. • Nucleic Acids. PONCH Make one from below.

446. DNA, the smartest molecule in existence. Learn more at… http://www.bbc.co.uk/science/0/22199991

447. • Music Video Link! Hip Hip Hooray for DNA – http://www.youtube.com/watch?v=2LIZG6iicLU

448. • Activity-Building The Molecules of Life – You are required to build each of the molecules of life. – Each table has a different molecule. – Please build each molecule – Notice the number of bonds each form based on their atomic structure - Carbon (4) and Hydrogen (1) – Groups will be graded for accuracy and group work. Copyright © 2010 Ryan P. Murphy

455. • Quiz 1-10 Carbohydrate, Protein, Lipid, Nucleic Acid. Copyright © 2010 Ryan P. Murphy Learn more about the molecules of life at… http://www.webpages.uidaho.edu/bionet/biol115/t2_basics_of_life/l esson2.htm

489. “My name is Kevin bacon.”

490. “My name is Kevin bacon.” “Bacon has lots of lipids in them.”

491. • Activity! (Optional) If time allows. – Six degrees of Kevin Bacon. – Every actor or actress has a Bacon level. This is the lowest number of actors or actresses that can be connected to Kevin Bacon. – Called the Six Degrees of Kevin Bacon. – Visit:http://oracleofbacon.org/ Copyright © 2010 Ryan P. Murphy

493. • You should now be able to complete this question in the bundled homework.

500. • You can now lightly color these pictures and provide informative text in the white space.

501. Atom Molecule Cell Organelle Cell Tissue Organ Organ System Individual orm ollows function Homeostasis: The ability of an organism or cell to maintain internal equilibrium by adjusting its physiological processes.regardless of outside conditions. Cells are the structural and functional units of all living organisms. – Humans have some 75-100 Trillion Name the major bones shown below. Use your resource sheets •Long Bones •Flat Bones •Irregular Bones •Short Bones –Spongy Bone –Compact Bone Tendon Ligament Name these muscles

514. “Stay away from consuming too much Trans Fats”

526. DON’T FORGET YOUR FIBER “Don’t forget your fiber.”

535. • “AYE” Advance Your Exploration ELA and Literacy Opportunity Worksheet – Visit some of the many provided links or.. – Articles can be found at (w/ membership to NABT and NSTA) • http://www.nabt.org/websites/institution/index.php?p= 1 • http://learningcenter.nsta.org/browse_journals.aspx?j ournal=tstPlease visit at least one of the “learn more” educational links provided in this unit and complete this worksheet.

536. • “AYE” Advance Your Exploration ELA and Literacy Opportunity Worksheet – Visit some of the many provided links or.. – Articles can be found at (w/ membership to NABT and NSTA) • http://www.nabt.org/websites/institution/index.php?p=1 • http://learningcenter.nsta.org/browse_journals.aspx?jo urnal=tst

539. Bundled homework package, lesson notes, worksheets, review games, and much more on the full unit.

Nutrients, Healthy Eating, Food, Health Lesson PowerPoint

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Nutrients, Healthy Eating, Food, Health Lesson PowerPoint