8.NPA.1

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

8.NPA.1.1 Interpret the Body Mass Index in terms of body composition and healthy weight, underweight, overweight and obesity.
Scales, BMI and waist-to-hip ratio are the most common ways a person can monitor body fat. Standing on scales includes fat, body fluids, bone, muscle, other tissues and perhaps clothes. Because scale weight doesn’t isolate fat, it is considered a less useful measure. Waist-to-hip ratio accounts for more abdominal fat. Body Mass Index, a formula that includes height and weight, is considered the best crude measure of a person’s lean-to-fat composition. From it, a person can assess whether they are underweight, normal weight, overweight or obese.

A student can go to the Teen BMI Calculator Link at the CDC website (cdc.gov/nccdphp/dnpa/bmi/index.htm) or Google “BMI Calculators” to calculate Body Mass Index. For instance, a 15 year-old girl who is 5’5” tall and weighs 180 pounds has a BMI of 30%. Underweight is at 18.5% or lower; healthy weight is 18.5 to 24.9%; overweight is 25-29%; and 30% or greater is considered obese. Web-based calculators are available and waist-to-hip ratio are available as well. Women’s ratio should be less than .8 and men’s should be no greater than .9.

Each measure has some limitations. Muscular athletes have over-estimated fat levels on BMI given that muscle is denser than fat. Waist-to-hip ratio may be less accurate for ectomorphic and endomorphic body types than mesomorphic body types.
 * The student will differentiate among three generally used methods of assessing body fat, identifying strengths and weaknesses in each.
 * The student will determine his/her assessment using scales, BMI, and waist-to-hip ratio measures.
 * Comparing his/her measures to standards for underweight, normal weight, overweight, or obese, the student will summarize health risks, if any.

8.NPA.1.2 Summarize the benefit of consuming adequate amounts of vitamins A, E, and C, magnesium, calcium, iron, fiber, folic acid, and water in a variety of foods.
Vitamins and minerals differ from carbohydrates, fats and protein in that the body requires smaller amounts yet enough to be healthy. Because many Americans have repetitious diets, they are undernourished in certain vitamins and minerals. To address these inadequacies, the government permits both enrichment (adding nutrients lost during processing) and fortification (adding new nutrients) of certain hard-to-get vitamins and minerals. Vitamin C, required for fighting infection and healing, is naturally found in fruits and vegetables. It is added in some foods as ascorbic acid. Vitamins A and E, along with Vitamin C, are anti-oxidants, known for their cancer-fighting properties. Vitamin A and E (fat-soluble vitamins) are needed less frequently because they are stored in the body. Vitamin A is found in colorful fruits and vegetables, while Vitamin E comes from oils, beans and vegetables. Folic acid, a B vitamin, is vital to growing cells. Vitally important to women during the childbearing years, food companies now add it to flour in breads and baked goods during the enrichment process. Fiber, valued for slowing insulin response, modulating blood sugar, binding cholesterol and facilitating elimination, is enriched in breads, pasta, cereal and other grain products. Iron, needed for the blood to carry oxygen, is fortified in flours and cereals like cream of wheat. Adolescence is the peak time for bone calcification, requiring calcium, magnesium, phosphorous and potassium several times per day. Calcium is fortified in milk and orange juice, with Vitamin D often added to facilitate absorption. Water is needed for hydration and does not increase caloric consumption. Vitamin D is produced by the body in the presence of sunshine. Milk is fortified with Vitamin D to prevent the disease rickets.
 * The student will chart important vitamins and minerals, indicating their functions in the body.
 * The student will differentiate between enrichment and fortification, identifying common foods that are enriched or fortified.
 * The student will rate his or her favorite foods as high, moderate or low in Vitamins A, C, E and folic acid, and in calcium, iron, magnesium and fiber.
 * The student will formulate a plan for exchanging some vitamin and mineral rich foods for low value favorite foods.

8.NPA.1.3 Implement meal plans that are consistent with the Dietary Guidelines.
Current Dietary Guidelines encourage Americans to maintain calorie balance to achieve and sustain a healthy weight, and focus on nutrient-dense foods and beverages. Recommendations are to reduce salt, saturated fat, cholesterol, sugars, refined grains (found in most fast and convenience foods) and to reduce consumption of alcohol. Americans should increase vegetables, fruits, whole grains, fat-free or reduced-fat milk and choose fish, poultry, beans, nuts, seeds, eggs and lean meat as protein sources.

Trans fats, found in partially hydrogenated oils, soft margarines and some baked goods (read ingredients on labels), should be kept as low as possible. Oils should replace solid fat. Enriched grain products are fortified with folic acid to reduce birth defects.

Special concern should be given to increasing calcium, potassium, Vitamin D and fiber rich foods. Pregnant or breastfeeding women need to choose more foods with iron and folic acid.
 * The student will summarize major points in the USDA Dietary Guidelines, itemizing foods and components to decrease and increase in the diet.
 * Utilizing a large list of common foods, the student will make five unique breakfasts, lunches, dinners, and snacks to better meet the Dietary Guidelines.