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  • Learning Tools
    Power Test Your Nutrients Knowledge Summary Grade 5 The Food Label Using the Food Label Planning a Classroom Celebration Summary Grade 6 Influences on Healthy Eating Case Studies Your Personal Guidelines for Healthy Eating Summary Grade 7 Classifying Food and Beverages Trans Fat Classifying Food and Beverages Categories Understanding the 80 20 Rule Summary Grade 8 Using the Nutrition Standards Apply the 80 20 Rule Identify Safe Practices Promoting Healthy

    Original URL path: http://hs.curriculum.org/module/module1/grade6 (2016-02-17)
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    and Beverages Categories Understanding the 80 20 Rule Summary Grade 8 Using the Nutrition Standards Apply the 80 20 Rule Identify Safe Practices Promoting Healthy Eating In Your School Summary Influences on Healthy Eating There are four influences that can affect your decision to eat healthy including Medical e g allergies and sensitivities dental health heredity Emotional e g likes and dislikes peer pressure stress Practical e g availability of

    Original URL path: http://hs.curriculum.org/module/module1/grade6/healthy-influences (2016-02-17)
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    severe allergy to peanuts What strategies can be used to make sure the celebration is safe and healthy for all students in the class Select the 3 strategies that will keep your class allergy safe for your classroom celebration Select Check answer to see if you re right Provide ingredient lists of all food products Only permit snacks that are peanut free Ensure students with allergies have an epinephrine auto injector during the celebration If you try something that tastes really good encourage students with allergies to try some Check answer Answer A B C Providing ingredient lists of all food products for your celebration will give your whole class the opportunity to verify if there s anything anyone is allergic to in the food While you prepare food for the celebration check the recipes or food labels carefully to ensure there are no traces of peanuts It s always a good idea to be aware of students who carry their epinephrine auto injector Strategies for Making Healthy Choices Throughout the day there are many different factors that influence your desire to eat and drink When your body gives you these cues what are some of the strategies you can use to make healthy choices Select the 2 strategies that you can use to make healthy choices Select Check answer to see if you re right Eat until you feel so full you re uncomfortable Stay hydrated throughout the day by making sure you drink fluids when you re thirsty Give your body a few minutes and think about how it feels and whether you re still hungry Check answer Answer B C It s important to stay hydrated especially when you re being active It s a good idea not to eat too fast so you can tell when

    Original URL path: http://hs.curriculum.org/module/module1/grade6/case-studies (2016-02-17)
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  • Learning Tools
    Making Healthy Choices Summary Grade 4 Know Your Nutrients Choose Your Nutrients Nutrient Power Test Your Nutrients Knowledge Summary Grade 5 The Food Label Using the Food Label Planning a Classroom Celebration Summary Grade 6 Influences on Healthy Eating Case Studies Your Personal Guidelines for Healthy Eating Summary Grade 7 Classifying Food and Beverages Trans Fat Classifying Food and Beverages Categories Understanding the 80 20 Rule Summary Grade 8 Using the Nutrition Standards Apply the 80 20 Rule Identify Safe Practices Promoting Healthy Eating In Your School Summary Your Personal Guidelines for Healthy Eating When shopping look for the Foodland Ontario logo to help identify food products from Ontario There are many factors that influence our personal eating habits and food choices In order to better understand how to make healthy choices you need to identify the factors that influence these choices Use the template below to identify a healthy eating goal and list some action steps to help you achieve your goal When you re finished print your responses Your Name What are the main factors that influence your eating habits and food choices Medical practical societal or emotional Select two Write out one goal that you could set

    Original URL path: http://hs.curriculum.org/module/module1/grade6/your-personal-guidelines-for-healthy-eat (2016-02-17)
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  • Learning Tools
    Choose Your Nutrients Nutrient Power Test Your Nutrients Knowledge Summary Grade 5 The Food Label Using the Food Label Planning a Classroom Celebration Summary Grade 6 Influences on Healthy Eating Case Studies Your Personal Guidelines for Healthy Eating Summary Grade 7 Classifying Food and Beverages Trans Fat Classifying Food and Beverages Categories Understanding the 80 20 Rule Summary Grade 8 Using the Nutrition Standards Apply the 80 20 Rule Identify

    Original URL path: http://hs.curriculum.org/module/module1/grade6/summary-grade6 (2016-02-17)
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    Influences on Healthy Eating Case Studies Your Personal Guidelines for Healthy Eating Summary Grade 7 Classifying Food and Beverages Trans Fat Classifying Food and Beverages Categories Understanding the 80 20 Rule Summary Grade 8 Using the Nutrition Standards Apply the 80 20 Rule Identify Safe Practices Promoting Healthy Eating In Your School Summary Grade 7 Your class has been asked to take charge of the school s new tuck shop

    Original URL path: http://hs.curriculum.org/module/module1/grade7 (2016-02-17)
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    7 Classifying Food and Beverages Trans Fat Classifying Food and Beverages Categories Understanding the 80 20 Rule Summary Grade 8 Using the Nutrition Standards Apply the 80 20 Rule Identify Safe Practices Promoting Healthy Eating In Your School Summary Classifying Food and Beverages Trans Fat The consumption of trans fat can increase your risk of heart disease In order to determine what food and beverages you can sell in your tuck shop you will have to follow a couple of simple steps Trans Fat The first step in determining if a food or beverage can be sold at your tuck shop is to calculate the amount of trans fat it contains The formula to determine if a food or beverage product meets the trans fat requirement is Trans Fat g Fat g x 100 of fat from trans fat The trans fat content of any food beverage or ingredient should not exceed 5 of the total fat content Look at the 4 products below and determine which of them meets the trans fat requirement French fries baked Yes No Serving size 85 g 3 oz Nutrition Information Trans fat 0 g Fat 5 g These French fries baked do in fact meet the trans fat requirement because they do not exceed 5 of the total fat content Very good These French fries baked meet the trans fat requirement Raisins Serving size 1 small box 28 g Nutrition Information Trans fat 0 g Fat 0 g These raisins do in fact meet the trans fat requirement because they do not exceed 5 of the total fat content That s correct These raisins meet the trans fat requirement Chocolate chip cookies Yes No Serving size 1 cookie 15 g Nutrition Information Trans fat 1 g Fat 3 5 g Good work This

    Original URL path: http://hs.curriculum.org/module/module1/grade7/classifying-food-and-beverages-trans-fat (2016-02-17)
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    Most Products in this category are the healthiest options and usually have higher levels of essential nutrients and lower amounts of fat sugar and or sodium Healthy Sell Less Products in this category might have slightly higher amounts of fat sugar and or sodium than food and beverages in the Healthiest Sell Most category Not Permitted for Sale Products in this category usually contain few or no essential nutrients and or contain high amounts of fat sugar and or sodium e g deep fried and other fried foods confectionery They must not be sold in schools Now look at the products below and for each one select whether it is Healthiest Sell Most Healthy Sell Less or Not Permitted for Sale Healthiest Sell Most Healthy Sell Less Not Permitted for Sale Vegetable and Fruit Fresh Frozen Canned and Dried Vegetables nbsp Healthiest Sell Most Healthy Sell Less Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fruit cup Vegetable or fruit or water is the first item on the ingredient list and Fat 3 g and Saturated fat 2 g and Sodium 360 mg Vegetable or fruit or water is the first item on the ingredient list and Fat 5 g and Saturated fat 2 g and Sodium 480 mg Sugar is the first item on the ingredient list or Fat 5 g or Saturated fat 2 g or Sodium 480 mg Nutrition Information Serving Size 1 fruit cup 113 g First Ingredient Fruit Fat 0 g Trans fat 0 g Saturated fat 0 g Sodium 10 mg Answer Healthiest Sell Most This fruit cup is a Healthiest Sell Most product Grain Products Baked Goods nbsp Healthiest Sell Most Healthy Sell Less Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Granola bar Fat 5 g and Saturated

    Original URL path: http://hs.curriculum.org/module/module1/grade7/classifying-food-and-beverages-categorie (2016-02-17)
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