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Always be sure to wash your hands very carefully after eat meat vegetables and fruit According to Drbe raw meaty bones He suggests that raw chicken backs andor Another good meat source is marr. ace decdadcd good pe ni worthes, but mon ycan not moue, I keepe a fayer, but 8 good pe ni worthes but mon ycan not moue, Ikeepe a fayer but good pe ni worthes, but mon ycan not moue, Ikeep a fayer, bu Maslow’s Hierarchy of Needs. Risks of a Non-Nutritious Diet. Malnourished – having a lack of proper nutrients. Undernourished – having insufficient food/nutrients. What does a child need?. Protein – growth and repair of cells. Nutrition for . Health. Lesson 1: The Importance of Nutrition. Calories- units of heat that measure the energy used by the body, and the energy that specific food supplies to the body.. Nutrients- the essential substances in food that your body needs for survival.. Summertime Safety. Sheryl Austin, R.D.. Extension Agent-Family & . Consumer Sciences. slaustin@ag.tamu.edu. pvcep.pvamu.edu. http://agrilife.org/bellcountyfcs/. Summertime Safety. One in six Americans will get sick from food poisoning this year. . Things to Remember!. Update your Table of Contents.. -Date: 11/26/14. -Title of Assignment: . Nutrients for Good Health . Notes. -Standards: 1.2.. N. -Page #: . Vocabulary Index (Include page #): Words to be included today are . Kind . of meat. Primal wholesale cut. Retail . cut. Sell By date. The weight . Unit price (cost per pound). Price. Handling of meat. Steaks are thinner cuts while roasts are a thicker cut. Fresh meats will usually last in the refrigerator for 2 to 4 days. . What are Boils and Carbuncles? . Boils and Carbuncles are painful, pus-filled bumps that form under your skin when bacteria infect and inflame one or more of your hair follicles. . Boils . usually start as red tender lumps.. HOW TO COOK. BAKE. BOIL. ROAST. STEAM. GRILL. FRY. POP. Bake. How do you usually cook . fish. ?. We usually bake it.. Boil. How do you usually cook . eggs. ?. We always boil it.. Roast. How do you usually cook . Lesson 3.2 Creating a Healthy Eating Plan. Lesson 3.3 Food Labels and Food Safety. What . Nutrients Does Your Body Need?. Lesson 3.1. Warm-Up. Healthy Choices. The foods and beverages you eat and drink impact virtually all aspects of your body.. Created by Coach Luttrell Information taken from Bronson, M.H., Cleary, M.J., Hubbard, B.M., Zike, D., Glencoe Teen Health Course 3, 2009 Ch. 10 Nutrition Lesson 1: The Importance of Nutrition Objectives: Q: What is the TERM: To work sugar and fat together until the mixture is soft and fluffy.. A: . Cream. Q: Describe Julienne cut.. A: . Long slender slices. (1/8” x 1/8” x 2 1/2” long). Q: What is used to incorporate air into food by beating rapidly?. Today we will. Name the 6 kinds of nutrient. Discuss factors that influence your food choices. Expand our Nutrition Vocabulary. Examine what nutrients are available thru our food choices. Warm up. Think of a commercial you have seen for a food product. What are some specific . ”. Watermelons. : . High water content with nutrients . “. Rich in water content . Assist maintenance of normal BP . Improves skin tone . Why is. . it rich in water content?. A watermelon is made up of approximately 90% water.. Nutrition for . Young . Children. Meat and Beans Group. This . tutorial is intended for trainers to provide detailed background information about nutrients in the . meat and beans group. . . Nutrition for Young Children.