Unit 1: Food and Nutrition
*NCSCOS=North Carolina Standard Course of Study
http://www.ncpublicschools.org/curriculum/science/scos/2004/
NCSCOS Competency Goal 4:
The learner will conduct investigations and use appropriate technology to build an understanding of how food provides energy and materials for growth and repair of the body.
NCSCOS Objectives:
4.01 Explain why organisms require energy to live and grow.
4.02 Show how calories can be used to compare the chemical energy of different foods.
4.03 Discuss how foods provide both energy and nutrients for living organisms.
4.04 Identify starches and sugars as carbohydrates.
4.05 Determine that foods are made up of a variety of components.
Thursday, July 8, 2010
Science Unit 1: Food and Nutrition Vocabulary
Vocabulary Study Guide
Calcium – A mineral needed to build and maintain bones and teeth. It also helps to regulate body processes such as blood clotting, muscle contraction and relaxation. Foods in the Milk group are good sources of calcium.
Carbohydrates – Starches and sugars are carbohydrates. Grains, fruits, and vegetables are good sources of carbohydrates.
Cholesterol – a waxy substance found in animal cells and tissues. Some cholesterol is needed for the body to function properly, but too much cholesterol may cause thickening and hardening of the arteries.
Combination Food – Food that contains two or more of the five food groups.
Energy – Energy is needed for growth, for physical activity, and for maintaining body processes. Food provides energy to the body from proteins, carbohydrates, and fats.
Fat – One of the three major nutrients. It can be found in body tissues of animals and in some plants. It serves as a carrier of the fat-soluble vitamins A,D, E, and K.
Food – Material that may contain carbohydrates, fats, protein, and vitamins and minerals. Foods provide an organism with the energy it needs to live and grow.
Food Groups – System of classifying foods that translates nutrient recommendations into useful, daily eating patterns. Based on their nutrient content, foods are grouped into one of Five Food Groups: Milk, Meat, Fruit, Vegetable, or Grain; or into the “Others” category.
Fruit and Vegetable Groups – Foods from these groups are good sources of vitamin A and vitamin C. Fresh, frozen, canned, dried, and pureed fruits and vegetables and their juices are included in these groups.
Glucose – A sugar found in plants, fruits, and blood. It is a source of energy for living things.
Grain Group – Foods from this group are good sources of carbohydrates, thiamin, niacin, and iron. Barley, buckwheat, corn, oats, rice, rye, wheat, and the breads, cereals, pastas, and other products made from grains are included in this group.
Ingredient – One of the substances that makes up a compound or mixture.
Iodine – An element consisting of blackish-grey crystals.
Iron – A mineral that is an important part of hemoglobin the red blood cells. This nutrient helps the body resist infection. Foods in the meat Group and grain Group are good sources of iron.
Leader Nutrients – Ten nutrients are used to classify foods into one of the Five Food Groups. The leader nutrients are: protein, carbohydrates, fat, vitamin A, vitamin C, thiamin (B1), riboflavin (B2), niacin, calcium, and iron.
Meat Group – Foods from the Meat Group are good sources of protein, iron, niacin, and thiamin. Meat, fish, poultry, eggs, legumes, and nuts are included in this group.
Milk Group – Food from the Milk Group are good sources of calcium, riboflavin, and protein. Milk, cheese, yogurt, ice cream, ice milk, and other foods made from milk are included in this group.
Minerals – Nutrients from the earth that occur in small amounts in foods and beverages. Minerals are needed for cell structure and in regulating body processes. Calcium and iron are examples of minerals.
Niacin - A vitamin that helps maintain healthy skin, the nervous system, and the digestive tract. Foods in the Meat Group and Grain Group are good sources of niacin.
Nutrient – A chemical substance in food that works together with the body’s own chemicals to provide energy; to build, repair and maintain body tissues; and to regulate body processes.
Nutrition – The way the body uses food for energy, maintenance, and growth.
“Others” Category – Foods not included in the five food groups because of their low nutrient content. Some of these foods are sweets, fats and oils, chips and related products.
Protein – Protein is needed to build and maintain body tissue, to regulate body processes, and to supply energy. The best sources of protein are foods from the Milk Group and Meat group.
Riboflavin (Vitamin B2) – Riboflavin is essential for healthy skin and good vision in bright light. Foods in the Milk Group are good sources of riboflavin.
Starch – A carbohydrate that is made and stored in plants.
Thiamin (Vitamin B1) – A nutrient that is essential for the use of carbohydrates for energy. It is needed for maintaining normal appetite, muscle tone, and nervous system functioning. Foods in the Meat Group and the Grain Group are good sources of thiamin.
Vitamin A (Retinol) – A nutrient that is essential for the growth of all cells and for maintaining the mucus membranes that line the eyes, respiratory tract, and digestive tract. Vitamin A helps eyes adapt to changes in light intensity – making night vision possible. Foods in the Fruit Group and Vegetable Group are good sources of vitamin A.
Vitamin C (Ascorbic Acid) – A nutrient that is necessary for the formation of connective tissues that bind body cells together. It also helps to heal wounds and bones and helps maintain the elasticity and strength of bold vessels. Foods from the Fruit Group and Vegetable Group are good sources of vitamin C
Vitamins –They enable the body to use food to grow and be healthy. They are essential for good health.
Water – Water is a part of all body tissues and fluids. It is the most abundant substance in the body. Water is essential for maintaining body temperature, respiration, and the chemical reaction that enable the body to digest and use food.
Calcium – A mineral needed to build and maintain bones and teeth. It also helps to regulate body processes such as blood clotting, muscle contraction and relaxation. Foods in the Milk group are good sources of calcium.
Carbohydrates – Starches and sugars are carbohydrates. Grains, fruits, and vegetables are good sources of carbohydrates.
Cholesterol – a waxy substance found in animal cells and tissues. Some cholesterol is needed for the body to function properly, but too much cholesterol may cause thickening and hardening of the arteries.
Combination Food – Food that contains two or more of the five food groups.
Energy – Energy is needed for growth, for physical activity, and for maintaining body processes. Food provides energy to the body from proteins, carbohydrates, and fats.
Fat – One of the three major nutrients. It can be found in body tissues of animals and in some plants. It serves as a carrier of the fat-soluble vitamins A,D, E, and K.
Food – Material that may contain carbohydrates, fats, protein, and vitamins and minerals. Foods provide an organism with the energy it needs to live and grow.
Food Groups – System of classifying foods that translates nutrient recommendations into useful, daily eating patterns. Based on their nutrient content, foods are grouped into one of Five Food Groups: Milk, Meat, Fruit, Vegetable, or Grain; or into the “Others” category.
Fruit and Vegetable Groups – Foods from these groups are good sources of vitamin A and vitamin C. Fresh, frozen, canned, dried, and pureed fruits and vegetables and their juices are included in these groups.
Glucose – A sugar found in plants, fruits, and blood. It is a source of energy for living things.
Grain Group – Foods from this group are good sources of carbohydrates, thiamin, niacin, and iron. Barley, buckwheat, corn, oats, rice, rye, wheat, and the breads, cereals, pastas, and other products made from grains are included in this group.
Ingredient – One of the substances that makes up a compound or mixture.
Iodine – An element consisting of blackish-grey crystals.
Iron – A mineral that is an important part of hemoglobin the red blood cells. This nutrient helps the body resist infection. Foods in the meat Group and grain Group are good sources of iron.
Leader Nutrients – Ten nutrients are used to classify foods into one of the Five Food Groups. The leader nutrients are: protein, carbohydrates, fat, vitamin A, vitamin C, thiamin (B1), riboflavin (B2), niacin, calcium, and iron.
Meat Group – Foods from the Meat Group are good sources of protein, iron, niacin, and thiamin. Meat, fish, poultry, eggs, legumes, and nuts are included in this group.
Milk Group – Food from the Milk Group are good sources of calcium, riboflavin, and protein. Milk, cheese, yogurt, ice cream, ice milk, and other foods made from milk are included in this group.
Minerals – Nutrients from the earth that occur in small amounts in foods and beverages. Minerals are needed for cell structure and in regulating body processes. Calcium and iron are examples of minerals.
Niacin - A vitamin that helps maintain healthy skin, the nervous system, and the digestive tract. Foods in the Meat Group and Grain Group are good sources of niacin.
Nutrient – A chemical substance in food that works together with the body’s own chemicals to provide energy; to build, repair and maintain body tissues; and to regulate body processes.
Nutrition – The way the body uses food for energy, maintenance, and growth.
“Others” Category – Foods not included in the five food groups because of their low nutrient content. Some of these foods are sweets, fats and oils, chips and related products.
Protein – Protein is needed to build and maintain body tissue, to regulate body processes, and to supply energy. The best sources of protein are foods from the Milk Group and Meat group.
Riboflavin (Vitamin B2) – Riboflavin is essential for healthy skin and good vision in bright light. Foods in the Milk Group are good sources of riboflavin.
Starch – A carbohydrate that is made and stored in plants.
Thiamin (Vitamin B1) – A nutrient that is essential for the use of carbohydrates for energy. It is needed for maintaining normal appetite, muscle tone, and nervous system functioning. Foods in the Meat Group and the Grain Group are good sources of thiamin.
Vitamin A (Retinol) – A nutrient that is essential for the growth of all cells and for maintaining the mucus membranes that line the eyes, respiratory tract, and digestive tract. Vitamin A helps eyes adapt to changes in light intensity – making night vision possible. Foods in the Fruit Group and Vegetable Group are good sources of vitamin A.
Vitamin C (Ascorbic Acid) – A nutrient that is necessary for the formation of connective tissues that bind body cells together. It also helps to heal wounds and bones and helps maintain the elasticity and strength of bold vessels. Foods from the Fruit Group and Vegetable Group are good sources of vitamin C
Vitamins –They enable the body to use food to grow and be healthy. They are essential for good health.
Water – Water is a part of all body tissues and fluids. It is the most abundant substance in the body. Water is essential for maintaining body temperature, respiration, and the chemical reaction that enable the body to digest and use food.
Thursday, June 3, 2010
North Carolina's Regions
North Carolina
http://www.secretary.state.nc.us/kidspg/geog.htm
http://statelibrary.ncdcr.gov/NC/GEO/GEO.Htm
http://thomaslegion.net/threenorthcarolinageographicregionscoastalplainthepiedmontandthemountainsmaps.html http://www2.icomnet.com/kharrell/index.htm
http://placesofvalue.com/north-carolina-map-and-climate/
Coastal Plains Region
http://www.iss.k12.nc.us/schools/tes/coast.html
http://webquests.rcoe.appstate.edu/messner_s02/Spring9/NC/jenny%20tucker.html
http://statelibrary.ncdcr.gov/nc/GEO/GEO.HTM
http://www.onencnaturally.org/pages/coast.html
http://www.audubon.org/chapter/nc/nc/PDFs/COAST.pdf
Mountain Region
http://www.iss.k12.nc.us/schools/tes/mtnregion.html
http://webquests.rcoe.appstate.edu/messner_s02/Spring9/NC/Mountainmusicpage.html
http://nc.audubon.org/files/Audubon%20North%20Carolina/documents/MOUNTAIN.pdf
http://www.visitnc.com/journeys/articles/facts-figures/2/north-carolina-s-mountain-region-facts
http://www.bing.com/reference/semhtml/?title=Western_North_Carolina&fwd=1&src=abop&qpvt=North+Carolina+Mountain+Region&q=north+carolina+mountain+region
Piedmont Region
http://www.iss.k12.nc.us/schools/tes/piedmontregion.html
http://www.enr.state.nc.us/attractions/Pages/piedmont.html
http://webquests.rcoe.appstate.edu/messner_s02/Spring9/NC/statefacts.html
http://www.iss.k12.nc.us/schools/sharon/pparker/piedmontweb.html
http://www.secretary.state.nc.us/kidspg/geog.htm
http://statelibrary.ncdcr.gov/NC/GEO/GEO.Htm
http://thomaslegion.net/threenorthcarolinageographicregionscoastalplainthepiedmontandthemountainsmaps.html http://www2.icomnet.com/kharrell/index.htm
http://placesofvalue.com/north-carolina-map-and-climate/
Coastal Plains Region
http://www.iss.k12.nc.us/schools/tes/coast.html
http://webquests.rcoe.appstate.edu/messner_s02/Spring9/NC/jenny%20tucker.html
http://statelibrary.ncdcr.gov/nc/GEO/GEO.HTM
http://www.onencnaturally.org/pages/coast.html
http://www.audubon.org/chapter/nc/nc/PDFs/COAST.pdf
Mountain Region
http://www.iss.k12.nc.us/schools/tes/mtnregion.html
http://webquests.rcoe.appstate.edu/messner_s02/Spring9/NC/Mountainmusicpage.html
http://nc.audubon.org/files/Audubon%20North%20Carolina/documents/MOUNTAIN.pdf
http://www.visitnc.com/journeys/articles/facts-figures/2/north-carolina-s-mountain-region-facts
http://www.bing.com/reference/semhtml/?title=Western_North_Carolina&fwd=1&src=abop&qpvt=North+Carolina+Mountain+Region&q=north+carolina+mountain+region
Piedmont Region
http://www.iss.k12.nc.us/schools/tes/piedmontregion.html
http://www.enr.state.nc.us/attractions/Pages/piedmont.html
http://webquests.rcoe.appstate.edu/messner_s02/Spring9/NC/statefacts.html
http://www.iss.k12.nc.us/schools/sharon/pparker/piedmontweb.html
Thursday, May 20, 2010
Math/Reading EOG Remediation Resources Mixed
These pages require searching out what you want, but have some valuable resources:
http://www.iss.k12.nc.us/schools/ebenezer/eogquestions.htm
Students have completed some of these math questions, but it never hurts to repeat!
http://www.mrs.henderson.k12.nc.us/EOG
DPI Released Forms:
http://www.ncpublicschools.org/accountability/testing/releasedforms
Students will work on these during school hours, but I included it for your reference!
Interactive ONLINE tests!
http://www.tea.state.tx.us/index3.aspx?id=3264&menu_id=793
Important Links:
These links ask for a password. I just hit cancel and was able to access the items!
http://mail.clevelandcountyschools.org/~ccselem/029E8B7A-00870B98?Plugin=Loft
http://www.iss.k12.nc.us/schools/ebenezer/eogquestions.htm
Students have completed some of these math questions, but it never hurts to repeat!
http://www.mrs.henderson.k12.nc.us/EOG
DPI Released Forms:
http://www.ncpublicschools.org/accountability/testing/releasedforms
Students will work on these during school hours, but I included it for your reference!
Interactive ONLINE tests!
http://www.tea.state.tx.us/index3.aspx?id=3264&menu_id=793
Important Links:
These links ask for a password. I just hit cancel and was able to access the items!
http://mail.clevelandcountyschools.org/~ccselem/029E8B7A-00870B98?Plugin=Loft
Articles for Parents
Articles:
What Should Your Child Know for Reading?
http://math-and-reading-help-for-kids.org/articles/Elementary_concepts%3A_Fourth_grade_reading.html
The Fourth Grade "Slump"
http://math-and-reading-help-for-kids.org/articles/Late_emerging_reading_disabilities%3A_%27The_fourth_grade_slump%27.html
Test Anxiety
http://math-and-reading-help-for-kids.org/articles/Elementary_School_Math_Test_Anxiety.html
Test Taking Tips
http://www.testtakingtips.com/parents/index.htm
What Should Your Child Know for Reading?
http://math-and-reading-help-for-kids.org/articles/Elementary_concepts%3A_Fourth_grade_reading.html
The Fourth Grade "Slump"
http://math-and-reading-help-for-kids.org/articles/Late_emerging_reading_disabilities%3A_%27The_fourth_grade_slump%27.html
Test Anxiety
http://math-and-reading-help-for-kids.org/articles/Elementary_School_Math_Test_Anxiety.html
Test Taking Tips
http://www.testtakingtips.com/parents/index.htm
Parent Resources for MATH EOG Remediation ONLY
Interactive Web Questions
http://cuacs8.mck.ncsu.edu/mathsampleitems/main.html
Practice Problem Solving Strategies Online/Interactively
http://www.eduplace.com/kids/mhm/testquest/4/index.html
Requires Shockwave Installation
Online Quizzes
http://www.eduplace.com/kids/hmm/quiz/g_4.html
*Students should skip Chapters 12, 13, 16, and Volume as these are NOT NC tested standards for Grade 4
Excellent Resource!
http://www.ixl.com/math/standards/north-carolina/fourth
http://cuacs8.mck.ncsu.edu/mathsampleitems/main.html
Practice Problem Solving Strategies Online/Interactively
http://www.eduplace.com/kids/mhm/testquest/4/index.html
Requires Shockwave Installation
Online Quizzes
http://www.eduplace.com/kids/hmm/quiz/g_4.html
*Students should skip Chapters 12, 13, 16, and Volume as these are NOT NC tested standards for Grade 4
Excellent Resource!
http://www.ixl.com/math/standards/north-carolina/fourth
Thursday, October 15, 2009
Talking Nutrition Dictionary
1. Write the following words on your worksheet:
Calcium, Calorie, Carbohyrdate, Diabetes, Food Label, Food Pyramid, Fructose, Glucose, Ingredient, Serving Size
2. http://www.nourishinteractive.com/kids/en/nutrition-encyclopedia/nutrition-encyclopedia
Use the Talking Nutrition Dictionary to fill in the worksheet.
Calcium, Calorie, Carbohyrdate, Diabetes, Food Label, Food Pyramid, Fructose, Glucose, Ingredient, Serving Size
2. http://www.nourishinteractive.com/kids/en/nutrition-encyclopedia/nutrition-encyclopedia
Use the Talking Nutrition Dictionary to fill in the worksheet.
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