7.NPA.2

What does this standard mean a child will know and be able to do?

7.NPA.2.1 Compare weight management strategies for healthy eating patterns, including attention to portion and serving sizes.
“All you can eat,” “two for the price of one,” double cheeseburger, giant, “supersize,” “Would you like fries or dessert with that?”—these food marketing strategies make it difficult for a person to judge and control portion sizes and calories to maintain proper weight. For pennies, food suppliers can enlarge portions, enticing consumers with greater value for their money. For instance, a popular Italian restaurant has 5 servings of pasta, 2.5 meats and 3 vegetables servings in a single “portion” of spaghetti with meat sauce, providing approximately 1200 calories. Not wanting to waste it or take it home, most people mindlessly overeat.

When judging what a portion size is, a person can use his/her hand or commonly known items for cues. For instance, a thumb size is about 1 oz. of cheese or meat; a thumb tip (first joint) is approximately a tablespoon; a finger tip is a teaspoon; a single cupped hand holds a half cup of vegetables, beans, fruit or 2 ounces of nuts; a fist is a serving of starch like pasta, cereal or potatoes, or a whole piece of fruit; and a palm of the hand in size and thickness is about 4-5 ounces of meat. The best thing about the hand measure is that it is always available to use and each person’s hand is right-sized for his or her own body.

Portion sizes can also be judged by referring to common items. A pancake serving size or bread slice looks like a DVD. A ping-pong ball is about 2 tablespoons of peanut butter. A light bulb or icecream scoop is about a half cup of grapes or other fruits, vegetables like broccoli, or a half cup of rice. A deck of cards is about 3 oz. of meat. It is easy to see that much of the time; food is served in larger portions than these items, requiring the consumer to mentally increase the portion of nutrients and calories contained. Students would do better to eat correct portion sizes and eat more variety than to eat larger servings of fewer items.
 * The student will use common items or his/her hand to correctly judge serving sizes.
 * The student will identify several marketing strategies that throw off the ability to judge a serving size and add to the obesity problem.

7.NPA.2.2 Recall the health benefits of consuming more water.
The body’s need for water surpasses all other nutrients. Water transports nutrients, helps convert carbohydrates, protein, and fat to energy, and transports away the leftover waste. Water regulates body temperature, eases elimination, strengthens the immune system and lubricates the joints. It is the major component of blood volume and other tissues. Signs of insufficient hydration include thirst, dry or sticky mouth, feeling dizzy or light-headed, fatigue, lack of focus, darker urine, and quick weight drop (due to water loss).

Hydration needs vary widely according to diet, activity levels, microclimate, body fat, size and sex. Adult male consumption is generally recommended at 3.7 liters, about one gallon, while female consumption is 2.7 liters, about three quarts. Athletes with heavy padding in hot weather need intensive fluid replacement on top of higher normal needs. People who consume more fruits and vegetables than grain foods gain high levels of water from their foods and require less.

Young people should get most of their fluid from water and low-fat milk to insure adequate calcium, magnesium, potassium, phosphorous, and other minerals as well as vitamin D. Juice drinks, “power” drinks and sugar-laden beverages provide excessive calories and limited nutrition and are not helpful except to those wanting to gain weight. The sheer volume of water required is difficult to consume at meals. It makes good sense to drink milk with meals and carry tap water in sterilized containers to hydrate frequently throughout the day. When hiking or traveling where water isn’t available, planning for adequate hydration can be critical for survival. Heat illnesses are exacerbated by dehydration.
 * The student will describe the body’s need and uses for water.
 * The student will recall typical signs and symptoms of dehydration.
 * The student will demonstrate appropriate hydration strategies to consume adequate fluids.