Today, the class welcomed Jessica Sargent from MANGO to speak about the Nutrition Policy in schools and to demonstrate how to create a Nutrition Facts table for a favorite family recipe.  Link to EA Tracker, Dietitians of Canada: http://www.eatracker.ca/  Have fun analyzing your recipes and what you eat using this great tool. 

Homework- make sure you have your BMI and EER calculated for tomorrow.

Today in class we learned how to determine serving sizes of foods we eat based on Canada's Food Guide to Healthy Eating.  Over the long weekend, choose 1 day and record everything you eat and drink from the time you get up until you go to bed at night.  Using the chart provided in class today (attached), record your information, identify the food groups and the number of servings you eat from each group. Compare the numbers eaten to the numbers required for each food group.  What do you eat enough of?  What do you eat too much of?  

Today the class delivered the nutrition snack to all classes during period 2.  We also  gave out copies of Canada's Food Guide to each student.   Wednesday- Oct 5th-  Test on Categories of Nutritients and Digestion (chap 3)  How Food Becomes You.

Review energy calculations for foods and notes on digestion.  Calculate the total calories for each of the following foods (using data tables in back section of textbook) 1. 1 egg fried in butter (pg 471) 2. 1 apple raw, unpeeled (pg 473) 3. 1 plain bagel (pg 475) 4. 1 plain english muffin (pg 478) 5 1 cup beef and vegetable stew (pg 481) Tell: 6. Which food provides the fewest calories from protein. 7. Which food provides the most calories from fat. 8. Which food provides the most calories from carbohydrate. 9. Which food is lowest in total calories per serving.

Quiz on wellness tomorrow, Sept 22.  Read and review chapter 2 and notes. All wellness week announcements and poster should be passed in by now.