vocabularycalories & fat ratios & proportions cooking & nutrition chance 10 20 30 40 50

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Vocabular y Calories & fat Ratios & Proportio ns Cooking & Nutrition Chance 10 10 10 10 10 20 20 20 20 20 30 30 30 30 30 40 40 40 40 40 50 50 50 50 50

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Page 1: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Vocabulary Calories

& fat

Ratios &

Proportions

Cooking & Nutrition

Chance

10 10 10 10 10

20 20 20 20 20

30 30 30 30 30

40 40 40 40 40

50 50 50 50 50

Page 2: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

A measurement that indicates the energy value of foods.

Page 3: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Calorie

Page 4: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Suppose that there are 18 females and 14 males in your class. The _________ of

males to females is 14 to 18.

Page 5: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Ratio

Page 6: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

An equal comparison is called a _________________.

Page 7: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Proportion

Page 8: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

A substance that furnishes nourishment is called a

_________________.

Page 9: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Nutrient

Page 10: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

The vocabulary words

Recommended Dietary Allowance and

Daily Value

both have to do with nutrient levels.

How are these two words different. Tell what each means.

Page 11: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Recommended Dietary Allowance- nutrient levels required to maintain energy & growth.

Dietary Value- nutrient levels listed on a food label.

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Look at these two nutrition labels from different cereals.

A. Which one has more calories per serving?

B. Which one has fewer calories from fat?

C. Which of the following cereals would you choose. Your reason must be supported by evidence from the label. Reese’s

Puffs

Honey Nut Cheerios

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A. More calorie: Reese’s Puffs

B. Fewer calories from fat: Honey Nut Cherrios

C. Answers will vary- must be supported with evidence

Page 14: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Find the calories consumed for the following meal:

Breakfast- yogurt, corn muffin, iced tea with sugar.

Page 15: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

430 Calories

Page 16: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

How many calories are burned in a brisk, 3 mile walk?

Page 17: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

750 calories

Page 18: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

If a pound of body fat contains about 3,500 calories, how long will it take

to lose one pound by walking slowly?

Page 19: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

28 hours

Page 20: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

How many calories are used in 40 minutes of running?

** Running consumes 700 calories per hour

Page 21: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

467

Page 22: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Are these two ratios are equal?

5 30

6 360

Page 23: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Not equal

Page 24: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Find the missing term in this proportion.

8 4

150 X

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75

Page 26: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

A 16 ounce glass of ginger ale

contains 173 calories, how many

calories are there in 10 ounces?

Page 27: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

108 calories

Page 28: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

Jeanne buys an apple pie cut into sixths. She eats the whole pie. If each piece contains 330

calories, how many calories does she consume?

Page 29: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

1,980 calories

Page 30: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

If 8 ounces of celery soup contain 72 calories, how

many calories are contained in 12 ounces?

Page 31: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

108 calories

Page 32: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

What time must a Tator-Tot Hot Dish be put in the oven to

be ready by 4:30PM if it the hot-dish takes 1 hour and 20

min. for cooking.

Page 33: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

3:10PM

Page 34: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

What time must a roast be put in the oven to be ready by 5:00 PM if it the roast takes

3 hours and 10 min. for cooking.

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1:50 PM

Page 36: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

A recipe that calls for six calls for 5 ounces of cream of

mushroom sauce. Compute the amount of sauce needed to serve eight people. Round

to the nearest ounce.

Page 37: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

7 ounces (rounded)

Page 38: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

A salad recipe that serves 10 people requires 1 ½ cups of celery. How

much celery is needed for 5 servings?

Page 39: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

¾ cup

Page 40: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

A recipe that serves six calls for 4 ounces of tomato sauce.

Compute the amount of tomato sauce necessary to serve 8

people. Round your answer to the nearest ounce.

Page 41: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

5 ounces

Page 42: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

There are 15 grams of carbohydrates in 1 cup or

popcorn. How many grams of carbohydrates are there in

3 cups of popcorn?

Page 43: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

15 grams of carbohydrate

Page 44: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

For breakfast Kevan has two 8 ounce glasses of skim milk, 3 large eggs, 3 slices

of toast with margarine, and 8 ounces of orange juice. Use the calorie chart to compute the total calories in Kevan’s

meal.

Page 45: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

807 calories

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There are 1.5 mg of iron in 8 ounces of apple juice. How many ounces would contain

100% of the RDA for iron if 18 mg are recommended?

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96 oz

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A blueberry whole grain breakfast bar has 3 grams fat and 140 calories. What % of

calories are from fat? (Remember there are 9 calories

of fat per gram.)

Page 49: VocabularyCalories & fat Ratios & Proportions Cooking & Nutrition Chance 10 20 30 40 50

19%

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Eight ounces of orange juice contain 1 mg of niacin. If the RDA for niacin is 20 mg, what

% of the RDA of niacin is provided by the orange juice?

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5%