FOOD YR10 FOOD, NUTRITION & HEALTH...BEANS, SOYA PRODUCTS AND A GRAIN CALLED QUINOA ARE THE ONLY...
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FOOD YR10 FOOD, NUTRITION & HEALTH Name:___________________________________ Class:____________________________________ MINIMUM EXPECTED LEVEL ASPIRATIONAL LEVEL
Transcript of FOOD YR10 FOOD, NUTRITION & HEALTH...BEANS, SOYA PRODUCTS AND A GRAIN CALLED QUINOA ARE THE ONLY...
FOOD YR10
FOOD, NUTRITION
& HEALTH
Name:___________________________________
Class:____________________________________
MINIMUM EXPECTED LEVEL
ASPIRATIONAL LEVEL
WHAT WILL I BE LEARNING ABOUT IN THIS BOOKLET? NUTRIENTS PROTEIN, FATS, CARBOHYDRATES, VITAMINS, MINERALS, WATER. NUTRITIONAL NEEDS & HEALTH MAKING INFORMED FOOD CHOICES FOR A VARIED & BALANCED DIET, ENERGY NEEDS, HOW TO CARRY OUT A NUTRITIONAL ANALYSIS, DIET, NUTRITION & HEALTH.
PROTEIN
CAN YOU UNCRAMBLE THE FOLLOWING KEY TERMS FROM THIS TOPIC AREA? MNIOA CDASI = SETAESNLI MNIOA CDASI = ONN SETAESNLI MNIOA CDASI = GHHI LGLCBOOIIA LAEUV RTIEOPN = WOL LGLCBOOIIA LAEUV RTIEOPN = INREOPT OEMMTTACPLONNEI = WHAT IS PROTEIN? PROTEIN IS A MACRONUTRIENT THAT IS NEEDED BY ALL HUMANS. WHAT DO YOU THINK THE TERM MACRONUTRIENT MEANS? (YOU HAVE HEARD THIS TERM BEFORE IN KS3) ...................................................................................................... ...................................................................................................... PROTEINS MOLECULES ARE MADE UP OF ’INDIVIDUAL BUILDING BLOCKS’ CALLED AMINO ACIDS. THERE ARE AT LEAST 20 DIFFERENT AMINO ACIDS AND THEY CAN BE FOUND IN PLANTS AND ANIMALS, EACH ONE HAVING A SPECIFIC FUNCTION IN THE BODY. AMINO ACIDS COMBINE TOGETHER IN DIFFERENT WAYS TO MAKE ALL OF THE PROTEINS IN YOUR BODY. WHEN WE EAT FOODS THAT CONTAIN PROTEIN, OUR BODY BREAKS UP (DIGESTS) THESE PROTEIN MOLECULES INTO INDIVIDUAL AMINO ACIDS AND MAKE NEW PRO-TEIN MOLECULES FOR OUR BODY TO USE.
FUNCTIONS OF PROTEIN IN THE BODY PROTEIN IS RESPONSIBLE FOR MANY FUNCTIONS IN YOUR BODY, INCLUDING BUILDING EVERY CELL AND TISSUE. PROTEIN IS NEEDED FOR: THE ...................... OF ALL BODY CELLS AND TISSUES, THE ...................... AND ............................... OF ALL BODY TISSUES, PROVIDING AN ......................... SOURCE; IF THE BODY DOESN’T RECEIVE
ENOUGH ENERGY FROM CARBOHYDRATES OR FAT THEN 1g OF ENERGY WILL PROVIDE 4 KCALS OF ENERGY,
MAKING HORMONES, …………………………………….. AND ANTIBODIES. THESE NATURAL SUBSTANCES IN YOUR BODY ARE USED FOR A VARIETY OF DIFFERENT TASKS. HORMONES MAKE YOU GROW AND …………………………………………………………., ENZYMES ARE USED TO HELP YOU ……………………………….. YOUR FOOD AND ANTIBODIES HELP YOUR …………………………………………… SYSTEM FIGHT INFECTIONS FROM ………………………….. AND VIRUSES.
GROWTH IMMUNE ENERGY REPAIR REPRODUCE ENZYMES
MAINTENANCE BACTERIA DIGEST
WHY ARE PROTEINS IMPORTANT? USE THE WORDS FROM THE STARTER ACTIVITY TO FILL THE GAPS BELOW ...... SOME OF THE 20 ........................................ CANNOT BE MADE IN THE BODY AND HAVE TO COME READY MADE FROM THE FOODS THAT WE EAT. THESE ARE CALLED ..................................................... AND THERE ARE 8 OF THESE NEEDED BY ADULTS AND CHILDREN, AND AT LEAST 2 EXTRA ONES ARE NEEDED JUST BY CHILDREN BECAUSE THEY ARE GROWING. MOST AMINO ACIDS CAN BE MADE BY THE BODY AND THESE ARE CALLED ................................... PROTEIN FOODS THAT CONTAIN ALL OF THE ESSENTIAL AMINO ACIDS ARE CALLED .................................................................... (HBV). THIS MEANS THAT THEY ARE OF GREAT VALUE TO THE BODY, BECAUSE IT DOES NOT HAVE TO MAKE THESE AMINO ACIDS FROM THE FOODS THAT WE EAT. GENER-ALLY, THE HBV PROTEINS COME FROM ANIMAL PRODUCTS, HOWEVER, SOYA BEANS, SOYA PRODUCTS AND A GRAIN CALLED QUINOA ARE THE ONLY PLANTS THAT CONTAIN ALL OF THE ESSENTIAL AMINO ACIDS. PROTEIN FOODS THAT ARE MISSING ONE OR MORE OF THESE ESSENTIAL AMI-NO ACIDS ARE CALLED .......................................................... (LBV). LBV PROTEINS COME FROM PLANT SOURCES. LOOK AT THE EXAMPLES OF PROTEIN FOODS BELOW CAN YOU SORT THEM INTO HBV AND LBV PROTEINS? EXAMPLES: CEREALS (WHEAT, RICE, OATS, ETC) NUTS MEAT FISH & SEAFOOD SEEDS
CHEESE MILK BEANS & LENTILS EGGS YOGURTS SOYA BEANS QUINOA
HIGH BIOLOGICAL VALUE SOURCES LOW BIOLOGICAL VALUE SOURCES
IN THE UK MOST OF OUR PROTEIN THAT WE EAT COMES FROM ANIMAL SOURCES. CAN YOU THINK OF ANY ‘HEALTH’ OR OTHER ISSUES WITH EATING LOTS OF ANIMAL PROTEINS? PROTEIN COMPLEMENTATION IF YOU EAT A MIXTURE OF LBV PROTEINS TOGETHER, THE ESSENTIAL AMINO AC-IDS THAT ARE MISSING IN ONE WILL BE POVIDED BY ANOTHER LBV PROTEIN, SO YOU WILL GET ALL OF THE AMINO ACIDS THAT YOU NEED. THIS IS CALLED PRO-TEIN COMPLEMENTATION. FOR EXAMPLE, BEANS, PEAS AND LENTILS ARE A GOOD SOURCE OF THE AMINO AC-ID LYSINE BUT GRAINS SUCH AS WHEAT, RICE AND OATS, ARE LOW IN LYSINE. BY COMBINING BOTH GROUPS OF FOODS A COMPLETE MIX OF ESSENTIAL AMINO ACIDS CAN BE ACHIEVED AND THIS GIVES A HIGH BIOLOGICAL OUTCOME. USING YOUR KNOWLEDGE OF LOW BIOLOGICAL VALUE PROTEINS CAN YOU NOW SUGGEST 3 MEALS/SNACKS THAT ARE EXAMPLES OR PROTEIN COMPLEMENTATION? AN EXAMPLE HAS BEEN GIVEN TO HELP YOU: HOUMOUS (MADE FROM CHICKPEAS) SERVED WITH PITTA BREAD. CAN YOU SUGGEST 3 MORE? CLUES
PROTEIN ACTIVITY
LOOK AT THE GRAPH BELOW: USE THE GRAPH TO ANSWER THE FOLLOWING QUESTIONS. 1. WHICH FOOD GROUP PROVIDES THE LARGEST SOURCE OF PROTEIN IN THE DI-
ET? 2. WHICH FOOD GROUP PROVIDES 3 PER CENT OF PROTEIN IN THE DIET? 3. WHAT PERCENTAGE OF PROTEIN COMES FROM CEREALS AND CEREAL PROD-
UCTS? 4. WHICH FOODS WOULD BE FOUND IN THE MILK & MILK PRODUCTS GROUP? 5. WHAT ADVICE MIGHT BE GIVEN TO A VEGETARIAN TO MEET THEIR DIETARY
NEEDS FOR PROTEIN?
3%
7%
10%
14%
23%
37%
Eggs & Egg Dishes
Fish & Fish Dishes
Vegetables, Fruits, Nuts & Seeds
Milk & Milk Products
Cereal & Cereal Products
Meat & Meat Products
Sources of Protein in the diet of UK adults
PROTEIN ALTERNATIVES
FOOD MANUFACTURERS HAVE DEVELOPED PRODUCTS WHICH CAN BE USED IN FOOD PREPARATION AS AN ALTERNATIVE TO ANIMAL PROTEIN. LOOK AT THE IMAGES OF ALTERNATIVE PROTEINS BELOW CAN YOU RECOGNISE ANY OF THEM? ........................ ...................... ...................... ........................ PROTEIN ALTERNATIVES: A HIGH PROTEIN CONTENT AND OFTEN A LOW FAT CONTENT, THEY HAVE LITTLE FLAVOUR OF THEIR OWN, BUT THEY READILY ABSORB
OTHER FALVOURS DURING COOKING. YOU CAN OFTEN BUY FLAVOURED PRODUCTS SUCH AS SMOKED, ETC.
THESE PROTEINS ARE OFTEN CONSUMED BY VEGETARIANS AND ARE USED
IN A WIDE RANGE OF RECIPES IN THE PLACE OF MEAT OR FISH.
ALTERNATIVE PROTEINS CONTINUED
ALTERNATIVE PROTEINS ARE MADE FROM EITHER SOYA OR MYCOPROTEIN. SOYA IS MADE FROM A SOYA BEAN AND MYCOPROTEIN IS A TYPE OF FUNGUS. CAN YOU MATCH UP THE ALTERNATIVE PROTEIN AND THE DEFINITION?
TOFU
THIS COMES IN THE FORM OF MINCE & CHUNKS. IT
HAS BEEN DEVELOPED FROM SOYA BEAN FLOUR (AFTER SOYA BEAN OIL HAS BEEN REMOVED).
TEMPEH
THIS IS MADE FROM A TYPE OF FUNGUS WHICH IS GROWN UNDER SPECIAL CONDITIONS SIMILAR TO
THOSE OF GROWING YEAST FOR BREAD MAKING. EGG WHITE IS USED IN ITS PRODUCTION SO IT IS NOT
SUITABLE FOR VEGANS.
TVP (TEXTURED
VEGETABLE PROTEIN)
THIS IS A MASS OF FERMENTED SOYA BEANS MADE BY COOKING & DEHULLING THE BEANS THE BEANS TO
FORM A ‘SOLID CAKE’ WHICH CAN BE SLICED.
QUORN (MYCOPROTEIN)
THIS IS MADE FROM BEAN CURD WHICH HAS BEEN MADE FROM SOYA MILK. THE PROTEINS SET PRO-DUCING A CHEESE-LIKE PRODUCT. YOU CAN BUY
SOFT (SILKEN), HARD, SMOKED OR MARINATED VARI-ETIES.
AMOUNT OF PROTEIN REQUIRED EVERYDAY FOR DIFFERENT LIFE STAGES
THIS IS THE AMOUNT OF PROTEIN NEEDED BY DIFFERENT GROUPS OF (HEALTHY) PEOPLE EVERY DAY: QUESTIONS 1. WHY DO MEN REQUIRE MORE PROTEIN THAN WOMEN? 2. WHY DO BABIES & YOUNG CHILDREN REQUIRE A LARGE AMOUNT OF PROTEIN
RELATIVE TO THEIR SIZE? 3. WHY DO TEENEAGERS (AGED 15-18) REQUIRE AS MUCH PROTEIN AS ADULTS?
AGE/GENDER GRAMS OF PROTEIN PER DAY
CHILDREN 1-3 YEARS 14.5
CHILDREN 4-6 YEARS 19.7
CHILDREN 7-10 YEARS 28.3
TEENAGERS (MALE) 11-14 YEARS 42.1
TEENAGERS (FEMALE) 11-14 YEARS 41.2
TEENAGERS (MALE) 15-18 YEARS 55.2
TEENAGERS (FEMALE) 15-18 YEARS 45.0
ADULTS (MALE) 19-50 YEARS 55.5
ADULTS (FEMALE) 19-50 YEARS 45.0
ADULTS (MALE) 50+ 53.3
ADULTS (FEMALE) 50+ 46.5
PREGNANT WOMEN 51.0
WOMEN LACTATING UPTO 4 MONTHS 56.0
WOMEN LACTATING OVER 4 MONTHS 53.0
EFFECTS OF A DEFICIENCY OF PROTEIN IN THE DIET
CHILDREN AND ADULTS HAVE A HIGH REQUIREMENT FOR PROTEIN, SO IF THEIR DIET IS DEFICIENT IN PROTEIN, THEY WILL SHOW A RANGE OF SYMPTOMS WHICH CAN INCLUDE: 1. CHILDREN WILL NOT ............... PROPERLY AND MAY NEVER REACH THEIR
FULL ...................... AS WITHOUT THE CORRECT QUALITY AND QUANTITY OF ............................ YOUR BODY WILL FAIL TO FLOURISH.
2. THEY MAY ................ SOME OF THEIR ..............., AS HAIR IS MADE FROM
PROTEIN. PEOPLE CAN LIVE WITHOUT HAIR, SO IF THEIR IS A DEFICIENCY OF PROTEIN, THE BODY WILL USE THE PROTEIN THAT IT IS GETTING FOR SOMETHING MORE IMPORTANT.
3. THEY MAY HAVE POOR ................. AND .................., AS BOTH OF THESE
CONTAIN PROTEIN, AND IF THEIR IS A DEFICIENCY OF PROTEIN THEY WILL NOT BE MAINTAINED CORRECTLY AND THEY WILL WEAKEN.
4. THEY WILL EASILY DEVELOP .................................., AS PROTEIN IS
NEEDED FOR A STRONG ........................ SYSTEM WHICH PROTECTS US FROM INFECTIONS.
5. THEY WILL NOT BE ABLE TO ........................... ANY FOOD PROPERLY AS A
DEFICIENCY OF PROTEIN CAUSES CHANGES IN THE DIGESTIVE SYSTEM WHICH MEANS THAT VARIOUS NUTRIENTS CANNOT BE ........................... INTO THE BODY.
PROTEIN DEFICIENCY IS VERY RARE IN THE DEVELOPED WORLD. MOST PEOPLE EAT A WIDE RANGE OF FOODS THAT CONTAIN PROTEIN SO EVEN IF YOU ARE VEGETAR-IAN YOU ARE LIKELY TO BE GETTING ALL OF THE AMINO ACIDS THAT YOUR BODY NEEDS. PROTEIN CAN OCCUR IN THE DEVELOPING WORLD. KWASHIORKOR IS A FORM OF MALNUTRITION THAT MOST OFTEN EFFECTS CHIL-DREN IN DEVELOPING REGIONS OF THE WORLD WHERE THERE IS A FAMINE OR LIMITED FOOD SUPPLY. KWASHIORKOR IS A DEFICIEN-CY OF PROTEIN AND ENERGY. THE MAIN SIGN OF KWASHIORKOR IS HAVING TOO MUCH FLUID IN BODY TISSUES, CAUSING SWELLING UNDER THE SKIN (OEDEMA). IT USUALLY BEGINS IN THE LEGS, BUT CAN INVOLVE THE WHOLE BODY, INCLUDING THE FACE.
GROW NAILS INFECTIONS HAIR HEIGHT SKIN
DIGEST NUTRIENTS IMMUNE ABSORBED LOSE
THE FOLLOWING SYMPTOMS CAN ALSO BE PRESENT:
RED, INFLAMED PATCHES OF SKIN THAT DARKEN AND PEEL OR SPLIT OPEN,
DRY, SPARSE, BRITTLE HAIR THAT MAY TURN REDDISH YELLOW OR WHITE,
DROWSINESS AND TIREDNESS,
IRRITABILITY,
FAILURE TO GROW,
LOSS OF MUSCLE MASS,
AN ENLARGED TUMMY ('POT BELLY'),
REGULAR OR PERSISTENT INFECTIONS,
RIDGED OR CRACKED NAILS.
IF THE CONDITION IS LEFT UNTREATED FOR TOO LONG, IT CAN PROVE FATAL.
EFFECTS OF AN EXCESS OF PROTEIN IN THE DIET
PROTEIN CONTAINS DIFFERENT CHEMICAL ELEMENTS, INCLUDING NITROGEN. TOO MUCH NITROGEN IN THE BODY IS DANGEROUS, SO IT IS EXCRETED FROM THE BODY IN URINE.
IF THE DIET CONTAINS TOO MUCH PROTEIN, THE FOLLOWING 2 BODY ORGANS HAVE TO WORK HARDER TO GET RID OF THE NITROGEN. THIS PUTS THEM UNDER STRESS AND COULD CAUSE HARM. WHAT ARE THESE 2 BODY ORGANS?
……………………….. ………………………..
ALSO, IF OUR BODY DOES NOT USE THE EXTRA PROTEIN WE CONSUME FOR ENER-GY IT WILL BE STORED AS FAT LEADING TO WEIGHT GAIN.
CHECK YOUR PROTEIN KNOWLEDGE & UNDERSTANDING
CAN YOU ANSWER THE FOLLOWING QUESTIONS? 1. STATE 3 REASONS WHY THE BODY NEEDS PROTEIN (3 MARKS). 2. HOW MUCH ENERGY (KCALS) DOES 1g OF PROTEIN PROVIDE? (1 MARK) 3. GIVE A DEFINITION OF AN ESSENTIAL AMINO ACID? (1 MARK) 4. IDENTIFY 3 HIGH BIOLOGICAL VALUE PROTEINS. (3 MARKS) 5. IDENTIFY 3 LOW BIOLOGICAL VALUE PROTEINS. (3 MARKS) 6. IDENTIFY WHICH ONE OF THE FOLLOWING DISHES IS AN EXAMPLE OF
PROTEIN COMPLEMENTATION. (3 MARKS) * CHEESE ON TOAST, * APRICOT JAM ON TOAST, * BEANS ON TOAST, * POACHED EGG ON TOAST. EXPLAIN YOUR ANSWER. 7. WHAT IS MEANT BY THE TERM ‘ALTERNATIVE PROTEIN’. (2 MARKS) 8. GIVE 3 EXAMPLES OF ALTERNATIVE PROTEINS. (3 MARKS)
9. DISCUSS WHY THERE IS A DIFFERENCE IN THE PROTEIN REQUIREMENTS OF BOTH MALES AND FEMALES. (3 MARKS)
10. SUGGEST ONE ISSUE WITH NOT HAVING ENOUGH PROTEIN IN THE DIET. (1
MARK) 11. SUGGEST ONE ISSUE WITH EATING TOO MUCH PROTEIN IN THE DIET. (1
MARK) 12. WHAT IS KWASHIORKOR? (1 MARK) 13. GIVE 3 SYMPTOMS OF THE ABOVE CONDITION. (3 MARKS)
HOW DID YOU DO???
.........../28 MARKS
GREEN FOR GROWTH ..................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
FATS
EATING FAT IS ESSENTIAL FOR A BALANCED DIET. THE TERM FATS INCLUDES BOTH FATS & OILS. THE DIFFERENCE IS THAT: FATS ARE ................... AT ROOM TEMPERATURE, OILS ARE ................... AT ROOM TEMPERATURE. FATS AND OILS HAVE THE SAME BASIC CHEMICAL STRUCTURE AND PROVIDE THE SAME AMOUNT OF ENERGY WHICH IS 9 KCALS PER GRAM. CHEMICAL STRUCTURE OF FATS THIS IS THE BASIC STRUCTURE OF A FAT/OIL: FAT MOLECULES ARE MADE UP OF ONE UNIT OF GLYCEROL AND THREE FATTY AC-IDS, LIKE THIS: THIS MOLECULE IS CALLED A TRIGLYCERIDE.
FATTY ACIDS ARE EITHER SATURATED OR UNSATURATED (MONOUNSATURATED AND POLYUNSATURATED. SATURATED FATS HAVE SINGLE BONDS BETWEEN ALL OF THE CARBON ATOMS IN THE CARBON CHAIN. ALL OF THE BONDS ARE SATURATED WITH HYDROGEN. SATURATED FATS ARE SOLID AT ROOM TEMPERATURE. THEY ARE GENERALLY FOUND IN ANIMAL PRODUCTS SUCH AS RED MEAT, BUTTER, GHEE, CREAM, ETC. SOME VEGETABLES AND PLANT OILS ARE SATURATED SUCH AS COCONUT OIL AND PALM OIL. SATURATED FATS HAVE BEEN LINKED TO HEART DISEASE. FOODS THAT ARE HIGH IN SATURATED FAT WILL CONTAIN CHOLESTEROL. A COMBINATION OF SATU-RATED FAT AND CHOLESTEROL CAN LEAD TO A BUILD UP OF FATTY DEPOSITS IN AND AROUND THE HEART. THE MAJORITY OF PEOPLE IN THE UK EAT TOO MUCH SATURATED FAT. THE AVERAGE MAN SHOULD EAT NO MORE THAN 30g OF SATURATED FAT PER
DAY, THE AVERAGE WOMAN SHOULD EAT NO KORE THAN 20g OF SATURATED FAT
PER DAY.
SOMETIMES THE CHAIN OF CARBON ATOMS HAS SOME HYDROGEN ATOMS MISS-ING. THIS THEN CREATES AN UNSATURATED MOLECULE & RESULTS IN A “DOUBLE BOND” BETWEEN TWO OF THE CARBON ATOMS IN THE CHAIN. THE DOUBLE BOND PUTS A BEND OR CURVE IN THE CHAIN AND THIS ALLOWS MOVEMENT. UNSATU-RATED FATS ARE LIQUID AT ROOM TEMPERATURE SUCH AS SUNFLOWER OR OLIVE OIL. EATING UNSATURATED FATS INSTEAD OF SATURATED FATS IS THE RECOMMEN-DATION. UNSATURATED FATS ARE FOUND IN: LIOY FHSI = USTN & EDSES = TPNAL ILOS = RESEARCH SUGGESTS THAT UNSATURATED FATS ARE HEALTHIER THAN SATURAT-ED FATS. THEY MAY LOWER BLOOD CHOLESTEROL LEVELS AND REDUCE THE RISK OF HEART DISEASE. CHOLESTEROL IS A FATTY SUBSTANCE WHICH IS REQUIRED FOR THE NORMAL FUNCTIONING OF THE BODY. ITS AN ESSENTIAL PART OF CELL MEMBRANES & HELPS WITH THE DIGESTION OF FATS, IT IS MADE BY THE BODY BUT IS ALSO FOUND IN FATTY FOODS. EATING HIGH FAT FOODS INCREASES YOUR CHOLES-TROL LEVEL. CHOLESTEROL IS CARRIED AROUND THE BODY BY PROTEINS CALLED LIPOPRO-TEINS. THERE ARE 2 TYPES OF LIPOPROTEIN: LOW DENSITY LIPOPROTEIN (LDL) CALLED BAD CHOLESTEROL, HIGH DENSITY LIPOPROTEIN (HDL) CALLED GOOD CHOLESTEROL. SO REMEMBER - FOODS WITH LOTS OF SATURATED FATTY ACIDS IN THEM ARE OFTEN CALLED ‘SATURATED FATS’ AND FOODS WITH LOTS OF UNSATURATED FAT-TY ACIDS IN THEM ARE CALLED ‘UNSATURATED FATS’ OR ‘POLYUNSATURATES’. LOOK AT THE IMAGES OF FOODS OVERLEAF AND TRY TO IDENTIFY WHICH ARE SATURATED FATS AND THOSE WHICH ARE UNSATURATED FATS??
SATURATED OR UNSATURATED?
WHICH IS WHICH?
ESSENTIAL FATTY ACIDS WHEN WE EAT FOODS CONTAINING FAT, OUR BODY BREAKS UP (DIGESTS) THE FAT MOLECULES THEY CONTAIN AND MAKES NEW FATTY ACIDS AND FAT MOLECULES SPECIFICALLY FOR OUR BODIES TO USE. TWO FATTY ACIDS CANNOT BE MADE IN THE BODY AND HAVE TO COME READY-MADE FROM THE FOODS THAT WE EAT. THESE ARE CALLED ESSENTIAL FATTY AC-IDS AND ARE NEEDED BY ADULTS & CHILDREN. THEY ARE MAINLY FOUND IN: ILOY FHSI = LAPTN & EEDS ILSO = GESG = RESFH ETAM = OMEGA 3 OR OMEGA 6 ARE VERY IMPORTANT FOR HEALTH. ESSENTIAL FATTY AC-IDS MUST BE EATEN THEY ARE VITAL FOR THE PROPER FUNCTIONING OF THE BRAIN AND HEART AND THE DEVELOPMENT OF OUR NERVOUS SYSTEM. OMEGA 3 IS FOUND IN OILY FISH, SEEDS & GREEN LEAFY VEGETABLES, OMEGA 6 IS FOUND IN VEGETABLES, GRAINS, SEEDS & CHICKEN. FUNCTIONS OF FAT IN THE BODY FAT HAS 4 MAIN FUNCTIONS IN THE BODY: TO PROVIDE A STORE OF ……………………………… IN THE ADIPOSE TISSUE UNDER THE
SKIN, TO ………………………………………….. THE BODY FROM THE COLD & TO HELP IT STAY
WARM, TO ……………………………………………. BONES & THE KIDNEYS FROM DAMAGE BY PROVIDING
THEM WITH A PROTECTIVE CUSHION OF FAT, TO GIVE THE BODY THE ……………………………………………………………………… VITAMINS A, D, E &
K.
FAT SOLUBLE ENERGY INSULATE PROTECT
MAIN SOURCES OF FAT IN THE DIET
FAT FOUND IN FOODS IS EITHER PRESENT AS SOLID FAT OR LIQUID OIL. SOME OF THESE ARE EASY TO SEE SUCH AS: FAT/RIND ON MEAT, THE OIL IN A CAN OF TUNA, THE LAYER OF BUTTER ON YOUR SLICE OF BREAD. THESE ARE CALLED ………………………………………… FATS & OILS. IN MANY FOODS, HOWEVER, IT IS DIFFICULT TO SEE THE FATS & OILS THEY CONTAIN BECAUSE THEY ARE COMBINED WITH OTHER INGREDIENTS IN THE FOOD, AND THEREFORE IT IS NOT VERY EASY TO KNOW HOW MUCH FAT AND OIL THAT YOU ARE EATING. THESE ARE CALLED ………………………………………………………. FATS & OILS. FOODS THAT CONTAIN THESE TYPES OF FATS ARE: CESKA = AESSPRIT = OOTTAP ISCPRS = BSITSIUC = OOATHLCCE = EAKT AAYW SOODF = FATS COME FROM EITHER ANIMAL OR VEGETABLE/PLANT SOURCES. CAN YOU GIVE AT LEAST 6 EXAMPLES OF EACH TYPE OF FAT?
ANIMAL FAT SOURCES VEGETABLE/PLANT FAT SOURCES
1. 2. 3. 4. 5. 6.
1. 2. 3. 4. 5. 6.
HYDROGENATION THIS IS A CHEMICAL PROCESS WHEN VEGETABLE OILS ARE “HARDENED” TO MAKE THEM SOLID AT ROOM TEMPERATURE (AS THEY WOULD USUALLY BE LIQUID) PARTIALLY HYDROGENATED VEGETABLE OILS MAY CONTAIN TRANS FATS. THESE ARE THOUGHT TO CAUSE HEALTH PROBLEMS SUCH AS HEART DISEASE. FOOD MAN-UFACTURERS ARE BEING ENCOURAGED TO REDUCE THE AMOUNT OF HYDROGENATED FAT IN OUR FOOD. ONLY 2% OF OUR DAILY ENERGY SHOULD COME FROM TRANS FATS, THIS IS NO MORE THAN 5g OF FAT PER DAY. EFFECTS OF A DEFICIENCY OF FAT IN THE DIET A DEFICIENCY OF FAT IN THE UK DIET IS EXCEPTIONALLY RARE. CAN YOU MATCH UP THE POTENTIAL EFFECTS OF A DEFICIENCY OF FAT IN THE DI-ET WITH WHY IT HAPPENS ……
EFFECTS OF EATING AN EXCESS OF FAT IN THE DIET FAT PROVIDES THE BODY WITH ENERGY, IF THIS ENERGY IS NOT ALL USED UP, IT WILL BE STORED UNDER THE SKIN IN ADIPOSE TISSUE & AROUND THE BODY. AS A RESULT OF THIS YOU WILL GAIN WEIGHT. EXCESS WEIGHT CAN LEAD TO SEVERAL MEDICAL CONDITIONS. CAN YOU THINK OF ANY? ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
EFFECTS OF A DEFICIENCY OF FAT
WHY DOES THIS HAPPEN?
IF CARBOHYDRATE INTAKE IS REDUCED, BODY WEIGHT WILL BE LOST
THERE WILL NOT BE ENOUGH FAT TO INSULATE THE BODY FROM THE COLD
THE BODY WILL FEEL COLD MUCH MORE QUICKLY
THESE VITAMINS ARE FOUND IN FOODS THAT CONTAIN FAT
THE BODY WILL BRUISE MORE EASILY & THE BONES WILL HURT IF KNOCKED
THE BODY WILL USE THE STORE OF ENERGY FROM THE FAT CELLS AND IT WILL NOT BE REPLACED
THE BODY WILL NOT RECEIVE ENOUGH OF THE A, D, E & K VITAMINS
THERE WILL NOT BE A THICK ENOUGH CUSHION OF FAT (ADIPOSE TISSUE) TO PREVENT DAMAGE TO BLOOD VESSELS AND BONES
CHECK YOUR FAT KNOWLEDGE & UNDERSTANDING
CAN YOU ANSWER THE FOLLOWING QUESTIONS? 1. SUGGEST 3 FUNCTIONS OF FAT IN THE DIET. (3 MARKS) 2. EXPLAIN THE DIFFERENCE BETWEEN A VISIBLE & INVISIBLE FAT (2 MARKS) 3. NAME 3 SOURCES OF ANIMAL FAT (3 MARKS) 4. NAME 3 SOURCES OF VEGETABLE FAT (3 MARKS) 5. DISCUSS THE MAIN DIFFERENCES BETWEEN UNSATURATED & SATURATED
FATS (3 MARKS) 6. WHAT ARE ESSENTIAL FATTY ACIDS? WHY ARE THEY IMPORTANT IN THE DI-
ET? (4 MARKS) 7. WHAT IS CHOLESTEROL & GIVE 2 USES OF IT IN THE BODY? (4 MARKS)
8. WHY IS SATURATED FAT HARMFUL TO HEALTH? (2 MARKS) 9. EXPLAIN 3 THINGS THAT COULD HAPPEN IF TOO MUCH FAT IS CONSUMED IN
THE DIET. (3 MARKS)
HOW DID YOU DO???
.........../27 MARKS
GREEN FOR GROWTH ..................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
CARBOHYDRATES
CARBOHYDRATE IS A MACRONUTRIENT THAT IS NEEDED BY ALL ANIMALS. IT IS MADE BY PLANTS DURING PHOTOSYNTHESIS, THE PLANT ENERGY PROVIDES HU-MAN ENERGY, WHEN EATEN. CARBOHYDRATES HAVE 3 MAIN FUNCTIONS IN THE DIET: THE MAIN FUNCTION IS TO GIVE THE BODY …………………………….., (THEY ARE THE
MAIN SOURCE IN THE DIET), IT ACTS AS A “PROTEIN SPARER” - IF THE DIET IS LOW IN CARBOHYDRATE,
THEN PROTEIN IS USED AS AN ENERGY SOURCE. CARBOHYDRATE SHOULD STOP PROTEIN BEING USED AS A SOURCE OF ENERGY, SO THAT PROTEIN CAN BE USED FOR ITS MAIN JOB WHICH IS GROWTH & REPAIR,
IT HELPS THE BODY GET RID OF ……………………….. PRODUCTS, ……………………………..
…………………………….. IS A TYPE OF CARBOHYDRATE THAT HELPS US TO PRODUCE SOFT, BULKY FAECES WHICH EASILY PASS OUT OF THE BODY.
SOURCES OF CARBOHYDRATE IN THE DIET THINK BACK TO KS3 AS YOU HAVE HEARD THESE TERMS BEFORE …… CARBOHYDRATES CAN BE DIVIDED INTO 3 GROUPS: ……………………………………., (SIMPLEST FORM) …………………………………….., (COMPLEX FORM) DIETARY FIBRE. (COMPLEX FORM)
SUGARS THESE ARE THE GROUP OF CARBOHYDRATES THAT TASTE SWEET. SUGARS CAN BE DIVIDED INTO SIMPLE SUGARS & DOUBLE SUGARS ACCORDING TO THE SIZE OF THE MOLECULE. SIMPLE SUGARS ARE MADE UP OF …………….. SUGAR MOLECULE AND ARE CALLED
MONOSACCHARIDES, DOUBLE SUGARS ARE MADE UP OF ……………. SUGAR MOLECULES AND ARE CALLED
DISACCHARIDES. MONOSACCHARIDES THERE ARE 2 OF THESE: LUCGESO = …………………………………………...…….. FOUND IN RIPE FRUIT & VEGETABLES, FSETUCRO = …………………………………………………………… FOUND IN FRUITS & HONEY. DISACCHARIDES THERE ARE 3 OF THESE: UCSOSER = …………………………………………………… FOUND IN GRANULATED & CASTER SUG-
AR, OTHER SUGARS, TREACLE & GOLDEN SYRUP, LOTCSEA = ………………………………………………. FOUND IN MILK, YOGURT, CREAM &
CHEESE, TOALMES = ……………………………………………….. FOUND IN CEREALS & USED TO MAKE
BEER & MALT DRINKS. STARCHES COMPLEX CARBOHYDRATES DO NOT TASTE SWEET. THEY ARE ALSO KNOWN AS POLYSACCHARIDES. POLYSACCHARIDES ARE MADE UP OF MANY SIMPLE SUGARS (GLUCOSE) JOINED TOGETHER. THE MOST IMPORTANT STARCHES ARE: STARCH = THIS IS THE MAIN FOOD STORE IN PLANTS. THIS IS FOUND IN
CEREALS SUCH AS WHEAT, RICE, OATS, BARLEY, MAIZE, ETC. AND STARCHY VEGETABLES SUCH AS:
- OOTPEATS = - SAYM = - SEWTE OOTPEATS = - NIUPPMK = - REUBTTTUN HASQUS = DIETARY FIBRE = THIS IS THE POLYSACCHARIDE FOUND IN THE CELL WALLS
OF VEGETABLES, FRUITS , PULSES & CEREAL GRAINS. THE DIETARY FIBRE CANNOT BE BROKEN DOWN BY THE DIGESTIVE SYSTEM SO IT PASSES THROUGH THE INTESTINE, ABSORBING WATER & INCREASING IN BULK, HELPING THE WASTE TO PASS OUT OF YOUR BODY. GOOD SOURCES OF FI-BRE ARE:
………………………………………………………………………………………………………………………………………………………………...
EFFECTS OF A DEFICIENCY OF CARBOHYDRATE IN THE DIET A DEFICIENCY OF CARBOHYDRATE IS VERY RARE IN THE DEVELOPED WORLD, HOW-EVER, IF IT DID OCCUR THESE WOULD BE THE EFFECTS: CAN YOU MATCH UP THE EFFECT WITH THE “WHY”?
EFFECTS OF AN EXCESS OF CARBOHYDRATE IN THE DIET IF AN EXCESS OF CARBOHYDRATE IS CONSUMED IT MAY CAUSE THE FOLLOWING:
EFFECTS OF A DEFICIENCY OF CARBOHYDRATE
WHY DOES THIS HAPPEN?
LACK OF ENERGY/TIREDNESS/FATIGUE
IF THIS SITUATION CONTINUES, THE BODY WILL START TO USE THE ENERGY STORED IN ITS FAT CELLS (ADIPOSE TISSUE & VISCERAL FAT) SO THE PERSON WILL LOSE WEIGHT OVER A PERIOD OF TIME.
WEIGHT LOSS
THE BODY MUST MAKE SURE THAT THE BRAIN & VITAL ORGANS RECEIVE ENERGY, SO ONCE ALL THE FAT STORES ARE USED UP, THE BODY WILL START TO BREAK DOWN THE PROTEIN THAT MAKES UP MUSCLES IN ORDER TO OB-TAIN ENERGY.
SEVERE WEAKNESS
IF INSUFFICIENT CARBOHYDRATE HAS BEEN EATEN, THE LEVEL OF GLUCOSE IN THE BODY (THE BLOOD SUGAR LEVEL) WILL DROP AND THE CELLS THROUGHOUT THE BODY WILL NOT HAVE ENOUGH ENERGY.
FREE/HIDDEN SUGARS SUGARS THAT ARE ADDED TO FOODS ARE CALLED FREE SUGARS. FREE SUGARS ARE PROCESSED SUGARS SUCH AS GRANULATED, CASTER, DEMERARA, ICING SUG-AR, TREACLE AND GOLDEN SYRUP. A DIET HIGH IN FREE SUGARS CAN LEAD TO TOOTH DECAY & OBESITY. SUGAR PROVIDES ENERGY BUT NO OTHER NUTRIENTS. PROCESSED FOODS SUCH AS BREAKFAST CEREALS, BISCUITS, CAKES, PASTRIES, JAMS, MARMALADE, CHOCOLATE, FIZZY DRINKS, ETC. ALL CONTAIN FREE SUG-ARS. IT IS RECOMMENDED THAT ONLY 5% OF THE ENERGY THAT WE REQUIRE SHOULD COME FROM FREE SUGARS. MANY PROCESSED FOODS CONTAIN HIDDEN SUGARS. HIDDEN SUGARS CAN BE FOUND IN FOODS THAT YOU WOULD NOT NECESSARILY EXPECT SUGAR TO BE FOUND IN SUCH AS SAVOURY FOODS LIKE SALAD DRESSINGS, BREAD, BAKED BEANS, TOMATO KETCHUP, SOUPS, ETC. YOU NEED TO CAREFULLY LOOK AT FOOD LABELS TO IDENTIFY HIDDEN SUGARS. HERE ARE THE NAMES OF SOME OF THE HIDDEN SUGARS FOUND ON FOOD LABELS: CORN SUGAR, DEXTROSE, FRUCTOSE, GLUCOSE, MALTOSE, MOLASSES, INVERT SUGAR. CAN YOU PUT THE FOLLOWING 8 PRODUCTS IN ORDER FROM THE HIGHEST TO THE LOWEST AMOUNT OF SUGAR PER 100g/100ml: TOMATO KETCHUP, FROSTED CORNFLAKES, SALAD CREAM, BAKED BEANS, REGULAR COLA, DAIRY MILK, JAM, DIGESTIVES. YOUR RANKED ORDER OF MOST TO LEAST AMOUNT OF SUGAR: 1. 2. 3. 4. 5. 6. 7. 8.
CHECK YOUR CARBOHYDRATE KNOWLEDGE & UNDERSTANDING
CAN YOU ANSWER THE FOLLOWING QUESTIONS? 1. GIVE 1 REASON WHY THE BODY NEEDS CARBOHYDRATE (1 MARK) 2. EXPLAIN WHY CARBOHYDRATES ARE REFERRED TO AS A “PROTEIN SPARER” (2
MARKS). 3. CARBOHYDRATES ARE CLASSIFIED INTO 2 MAIN GROUPS—WHAT ARE THEY? (2
MARKS) 4. WHAT IS A MONOSACCHARIDE & NAME AN EXAMPLE? (2 MARKS) 5. WHAT IS A DISACCHARIDE & NAME AN EXAMPLE? (2 MARKS) 6. WHAT IS A POLYSACCHARIDE? (1 MARK) 7. IDENTIFY 3 STARCHY CARBOHYDRATES. (3 MARKS) 8. WHAT IS DIETARY FIBRE USED FOR IN THE BODY? SUGGEST 3 FOODS HIGH IN
DIETARY FIBRE (4 MARKS)
9. LOOK AT THE NUTRITIONAL FACTS & THE INGREDIENTS LIST FOR THE CRISPY CRUNCHIES BREAKFAST CEREAL.
- IDENTIFY THE DIFFERENT SUGARS ON THE INGREDIENTS LIST (4 MARKS) - USING THE INFORMATION/DATA FROM THE NUTRITIONAL INFORMATION DISCUSS WHETHER OR NOT THIS IS A HEALTHY OPTION BREAKFAST FOR A CHILD (6 MARKS)
INGREDIENTS LIST: WHOLEGRAIN TOASTED WHEAT FLAKES, SUCROSE, ROLLED WHOLEGRAIN OATS, RAPESEED OIL, MALTODEXTRIN, GLUCOSE, DEXTROSE, FRUCTOSE, SALT
NUTRIENT PER 100g PER SERVING 30g ENERGY 2092KJ/500KCAL 627KJ/150KCAL
FAT 11g 3.3g OF WHICH: SATURATES 0.4g 0.1g
MONOSATURATES 0.6g 0.18g POLYUNSATURATES 0.3g 0.09g
CARBOHYDRATE 82g 24.6g OF WHICH:
SUGARS 48g 14.4g STARCH 30g 9g FIBRE 4g 1.2g
PROTEIN 3g 0.9g SALT 0.4g 0.12g
HOW DID YOU DO???
.........../27 MARKS
GREEN FOR GROWTH ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
VITAMINS
VITAMINS ARE CHEMICAL SUBSTANCES THAT ARE NATURALLY FOUND IN A WIDE RANGE OF UNPROCESSED PLANT & ANIMAL FOODS. VITAMINS HELP TO PROMOTE HEALTH & PREVENT DISEASES. THEY ARE NEEDED IN THE BODY IN SMALL AMOUNYTS SO THEY ARE CALLED MICRONUTRIENTS. SOME VITAMINS CAN BE STORED IN THE BODY. WITHOUT VITAMINS OUR BODY WOULD SHOW SIGNS OF DEFICIENCY DISEASES (THE SYMPTOMS OF THESE DEFI-CIENCY DISEASES DIFFERS DEPENDING UPON THE VITAMIN THAT IS MISSING FROM THE DIET). VITAMINS ARE CLASSIFIED INTO TWO MAIN GROUPS AND THESE ARE: ATEWR OELLUSB = ATF OELLUSB =
FAT
SOLU
BLE
VITA
MIN
S -
A,
D,
E &
K
CAN Y
OU M
ATC
H U
P TH
E IN
FORM
ATI
ON O
N T
HE
FAT
SOLU
BLE
VITA
MIN
S?
VITA
MIN
A
CH
EMIC
AL
NAM
ES
……
…………
…………
…………
….
(F
ROM
ANIM
AL
SOURC
ES)
……
…………
…………
…………
….
(F
ROM
VEG
ETABL
E SO
URC
ES)
VI
TAM
IN D
CHEM
ICAL
NAM
E
…………
…………
…………
…………
….
VI
TAM
IN E
CHEM
ICAL
NAM
E
…………
…………
…………
……….
.
VI
TAM
IN K
CHEM
ICAL
NAM
E
…………
…………
…………
…………
……….
..
FAT
SOLU
BLE
VITA
MIN
S -
A,
D,
E &
K
FAT
SOLU
BLE
VITA
MIN
S -
A,
D,
E &
K
CAN Y
OU M
ATC
H U
P TH
E IN
FORM
ATI
ON O
N T
HE
FAT
SOLU
BLE
VITA
MIN
S?
VITA
MIN
A
CH
EMIC
AL
NAM
ES
……
…………
…………
…………
….
(F
ROM
ANIM
AL
SOURC
ES)
……
…………
…………
…………
….
(F
ROM
VEG
ETABL
E SO
URC
ES)
VI
TAM
IN D
CHEM
ICAL
NAM
E
…………
…………
…………
…………
….
VI
TAM
IN E
CHEM
ICAL
NAM
E
…………
…………
…………
……….
.
VI
TAM
IN K
CHEM
ICAL
NAM
E
…………
…………
…………
…………
……….
..
VEGE
TABL
E SP
READS
WHER
E IT
IS
ADDED
BY
THE
LAW
. F
ORT
IFIE
D
BREA
KFAST
CER
EALS
W
HER
E IT
IS
ADDED
BY
THE
MANUFA
CTURE
R. M
EAT
& M
EAT
PRODUCT
S, L
IVER
&
EGGS
. OIL
Y FI
SH S
UCH
AS
SALM
ON, SA
RDIN
ES,
ETC.
&
EGGS
. M
OST
OF
IT I
S PR
ODUCE
D U
NDER
THE
SKIN
BY
THE
ACT
ION O
F SU
NLI
GHT.
MAIN
LY F
OUND I
N P
LANT
FOODS,
ESP
ECIA
LLY
SOYA
, CO
RN O
IL, OLI
VE O
IL,
NUTS
, SE
EDS,
WHEA
TGER
M
& VE
GETA
BLE
SPRE
ADS.
RETI
NOL
IS F
OUND I
N:
MIL
K, C
HED
DAR
CHEE
SE,
BUTT
ER,
EGG
YOLK
, LI
VER,
KI
DNEY
, OIL
Y FI
SH &
VEG
-ET
ABL
E SP
READS
(ADDED
BY
LAW
).
BETA
CARO
TENE
IS F
OUND
IN:
DARK
GRE
EN L
EAFY
VE
GETA
BLES
SUCH
AS
CAB-
BAGE
, SP
INACH
, KA
LE,
ETC.
ORA
NGE
/YEL
LOW
& R
ED
VEGE
TABL
ES &
FRU
ITS
SUCH
AS
CARR
OTS
, APR
I-CO
TS,
MAGO
, PE
PPER
S, T
O-
MATO
ES,
ETC.
PLANT
& ANIM
AL
FOODS
ESPE
-CI
ALL
Y GR
EEN L
EAFY
VEG
ETABL
ES,
LIVE
R, C
HEE
SE A
ND G
REEN
TEA
(A
LSO M
ADE
IN T
HE
LARG
E IN
TES-
TINE
BY B
ACT
ERIA
.
FAT
SOLU
BLE
VITA
MIN
S -
A,
D,
E &
K
IS
AN A
NTI
OXID
ANT,
FORM
ING
RED B
LOOD
CELL
S.
HEL
PS T
HE
BLOOD T
O
CLOT
WHEN
THE
BODY
IS I
NJU
RED,
TO P
RE-
VENT
FURT
HER
BLO
OD
LOSS
,
M
AIN
TAIN
ING
BONE
HEA
LTH.
KE
EPS
THE
SKIN
HEA
LTHY,
HEL
PS C
HIL
DRE
N
GROW
,
EN
ABL
ES Y
OU T
O B
E ABL
E TO
SEE
IN D
IM
LIGH
T,
PR
ODUCE
S M
UCU
S IN
TH
E BO
DY,
BETA
CARO
TENE
IS A
N
ANTI
OXID
ANT.
HEL
PS T
HE
MIN
ERAL
CALC
IUM
TO
BE
ABS
ORB
ED F
ROM
THE
SMALL
INTE
STIN
E DURI
NG
DIG
ESTI
ON.
HEL
PS C
ALC
IUM
TO B
E DEP
OS-
ITED
IN T
HE
BONES
& T
EETH
.
A D
EFIC
IENCY
IN T
HE
UK
IS V
ERY
RARE
, BU
T SO
MET
IMES
OCC
URS
DURI
NG
NEW
BORN
BA-
BIES
, SO
THEY
ARE
GI
VEN A
DOSE
OF
VITA
MIN
K W
HEN
TH
EY A
RE B
ORN
.
SL
OW
GRO
WTH
IN
CHIL
DRE
N,
SK
IN &
MUCU
S M
EM-
BRANES
BEC
OM
E DRY
&
INFE
CTED
,
YO
U G
ET N
IGHT
BLIN
DNES
S (C
ANNOT
SEE
IN D
IM L
IGHT)
,
CA
N L
EAD T
O T
OTA
L BL
INDNES
S.
A D
EFIC
IENCY
IS
RA-
RE.
IN
CHIL
DRE
N T
HEI
R BO
NES
&
TEET
H W
ILL
NOT
STRE
NGT
H-
EN,
THIS
CAN L
EAD T
O B
END-
ING
BONES
IN T
HE
LEGS
, TH
IS I
S CA
LLED
RIC
KETS
.
IN A
DULT
S TH
E BO
NES
MIG
HT
START
TO W
EAKE
N &
BRE
AK
EASI
LY,
THIS
IS
CALL
ED O
S-TE
OM
ALA
CIA.
AN E
XCE
SS I
S RA
RE.
AN E
XCE
SS I
S RA
RE
BUT
IF I
T DOES
OCC
UR
IT C
AN L
EAD T
O A
N
EXCE
SS O
F CA
LCIU
M
BEIN
BG A
BSORB
ED,
WHIC
H C
AN D
AM
AGE
TH
E KI
DNEY
S &
OTH
ER
ORG
ANS
OF
CHIL
DRE
N
& BA
BIES
.
TO
O M
UCH
CAN B
E TO
XIC
(PO
ISONOUS
TO
THE
BODY)
,
CA
N D
AM
AGE
THE
DE-
VELO
PMEN
T OF
AN
UNBO
RN B
ABY
.
AN E
XCE
SS I
S RA
RE.
WATE
R SO
LUBL
E VI
TAM
INS
- B&
C
CA
N Y
OU M
ATC
H U
P TH
E IN
FORM
ATI
ON O
N T
HE
WATE
R SO
LUBL
E VI
TAM
INS?
VI
TAM
IN B
1
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
2
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
3
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
9
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
12
CH
EMIC
AL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN C
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
WATE
R SO
LUBL
E VI
TAM
INS
- B&
C
WATE
R SO
LUBL
E VI
TAM
INS
- B&
C
CA
N Y
OU M
ATC
H U
P TH
E IN
FORM
ATI
ON O
N T
HE
WATE
R SO
LUBL
E VI
TAM
INS?
VI
TAM
IN B
1
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
2
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
3
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
9
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN B
12
CH
EMIC
AL
NAM
E
……
…………
…………
……….
..
VI
TAM
IN C
CHEM
ICAL
NAM
E
……
…………
…………
……….
..
FOUND I
N B
EEF,
PO
RK,
WHEA
T FL
OUR,
EGG
S &
COW
S M
ILK.
CA
N B
E M
ADE
FROM
THE
AM
INO
ACI
D C
ALL
ED T
RYP-
TOPH
AN I
N T
HE
BODY.
FOUND I
N M
ANY
FOODS
ESPE
CIALL
Y M
ILK
& M
ILK
PROD-
UCT
S, E
GGS,
FOR-
TIFI
ED B
REAKF
AST
CE
REALS
(ADDED
BY
THE
MANUFA
CTUR-
ER), R
ICE
& M
USH
-RO
OM
S.
FOUND I
N M
EAT
(ESP
ECIA
LLY
PORK
),
MIL
K, C
HEE
SE,
EGGS
, VE
GETA
BLES
, FR
ESH &
DRI
ED
FRUIT
S, W
HOLE
-M
EAL
BREA
D,
BREA
KFAST
CER
E-ALS
(ADDED
BY
THE
MANUFA
CTURE
R).
MOST
OF
IT
COM
ES F
ROM
FR
UIT
S &
VEGE
TA-
BLES
, ES
PECI
ALL
Y CI
TRUS
FRUIT
S,
BLACK
CURR
ANTS
, ST
RAW
BERR
IES,
BR
OCC
OLI
, SP
ROUTS
, CA
BBAGE
&
NEW
POTA
TOES
.
DOES
NOT
OCC
UR
NATU
RALL
Y IN
PL
ANT
FOODS.
FO
UND I
N L
IVER
, M
EAT,
FIS
H,
CHEE
SE, YE
AST
&
FORT
IFIE
D B
REAK-
FAST
CER
EALS
(A
DDED
BY
THE
MANUFA
CTURE
R).
NOT
FOUND N
ATU
-RA
LLY
IN M
ANY
FOODS.
TH
E BE
ST
SOURC
ES A
RE
GREE
N L
EAFY
VEG
-ET
ABL
ES,
YEAST
EX
TRACT
, PE
AS
& CH
ICKP
EAS,
FRU
ITS
SUCH
AS
ORA
NGE
S &
BANANAS.
ADD-
ED T
O S
OM
E BR
EADS
& BR
EAK-
FAST
CER
EALS
.
WATE
R SO
LUBL
E VI
TAM
INS
- B&
C
WORK
S W
ITH V
IT-
AM
IN B
12 T
O M
AKE
HEA
LTHY
RED
BLOOD C
ELLS
.
HEL
PS T
O R
EDUCE
TH
E RI
SK O
F DE-
VELO
PING
CENTR
AL
NER
VOUS
SYST
EM
DEF
ECTS
SUCH
AS
SPIN
A B
IFID
A I
N
UNBO
RN B
ABI
ES.
PREG
NANT
WOM
EN
ARE
ADVI
SED T
O
HAVE
A D
IET
RICH
IN
FOLI
C ACI
D.
ENABL
ES E
NER
GY
TO B
E RE
LEASE
D
FROM
FOOD I
N
BODY
CELL
S DUR-
ING
RESP
IRATI
ON.
WORK
S W
ITH F
O-
LATE
TO M
AKE
HEA
LTHY
RED
BLOOD C
ELLS
.
KEEP
S NER
VE C
ELLS
HEA
LTHY.
ENABL
ES E
NER
GY
TO B
E RE
LEASE
D
FROM
CARB
OHY-
DRA
TE,
FAT
& PR
O-
TEIN
IN B
ODY
CELL
S DURI
NG
RESP
IRATI
ON.
NEE
DED
TO H
ELP
THE
BODY
ABS
ORB
TH
E M
INER
AL
IRON
IN T
HE
SMALL
IN-
TEST
INE.
NEE
DED
TO M
AIN
-TA
IN C
ONNEC
TIVE
TI
SSUE
WHIC
H
BINDS
THE
BODY
CELL
S TO
GETH
ER
IN T
HE
SKIN
, BL
OOD V
ESSE
LS,
ETC.
ITS
AN I
M-
PORT
ANT
ANTI
OX-
IDANT.
ENABL
ES E
NER
GY
TO B
E RE
LEASE
D
FROM
CARB
OHY-
DRA
TES
IN B
ODY
CELL
S DURI
NG
RESP
IRATI
ON.
LEADS
TO P
ELLA
-GR
A W
HIC
H H
AS
THE
SYM
PTOM
S:
DIA
RRHOEA
, SO
RE,
DRY
& C
RACK
ED
SKIN
& D
EMEN
TIA.
A D
EFIC
IENCY
IS
RARE
AS
IT C
AN B
E ST
ORE
D I
N T
HE
LIVE
R FO
R UPT
O 2
YE
ARS
. CA
N L
EAD T
O A
TY
PE O
F ANAEM
IA
CALL
ED P
ERNI-
CIOUS
ANAEM
IA.
LEADS
TO A
CON-
DIT
ION C
ALL
ED
BERI
-BER
I W
HER
E NER
VES
& M
USC
LES
ARE
AFF
ECTE
D &
TH
ERE
ARE
PRO
B-LE
MS
WIT
H
MEM
ORY
, CO
NCE
N-
TRATI
ON &
HEA
RT
RATE
.
CAN B
E ST
ORE
D I
N
THE
BODY
FOR
MONTH
S.
IRON I
S NOT
AB-
SORB
ED S
O C
AN
CAUSE
ANAEM
IA.
WOUNDS
CAN T
AKE
A L
ONG
TIM
E TO
HEA
L.
CAN L
EAD T
O
SCURV
Y W
HIC
H
CAN C
AUSE
DEA
TH.
A D
EFIC
IENCY
IS
VERY
RARE
. M
AY
RESU
LT I
N
SORE
S IN
THE
CORN
ER O
F TH
E M
OUTH
BEC
AUSE
IT
S NEE
DED
TO
HEL
P M
AIN
TAIN
HEA
LTHY
SKIN
.
CAN L
EAD T
O A
TY
PE O
F ANAEM
IA
CALL
ED M
EGALO
-BL
AST
IC A
NAEM
IA
WHER
E BL
OOD
CELL
S BE
COM
E EN
-LA
RGED
.
CAN L
EAD T
O D
E-FE
CTS
IN T
HE
SPI-
NAL
CORD
OF
UN-
BORN
BABI
ES.
MINERALS
MINERALS ARE CHEMICAL SUBSTANCES THAT ARE NATURALLY FOUND IN A WIDE RANGE OF PLANT & ANIMAL FOODS. THEY ARE NEEDED BY OUR BODIES IN SMALL AMOUNTS EVERY DAY FOR A VARIETY OF DIFFERENT JOBS. THIS IS WHY THEY ARE CALLED MICRONUTRIENTS. SOME MINERALS CAN BE STORED IN THE BODY. WITHOUT MINERALS THE BODY WOULD SHOW SIGNS OF A DEFICIENCY DISEASE, THE SIGNS & SYMPTOMS OF WHICH VARY DEPENDING UPON THE MINERAL THAT IS MISS-ING FROM THE DIET. WE ARE GOING TO LOOK AT EACH MINERAL IN TURN …...
MIN
ERALS
—-C
ALC
IUM
, IR
ON,
SODIU
M, FL
UORI
DE,
IODIN
E &
PHOSP
HORO
US
CA
N Y
OU M
ATC
H U
P TH
E IN
FORM
ATI
ON O
N T
HE
MIN
ERALS
?
CA
LCIU
M
IR
ON
SO
DIU
M
FL
UORI
DE
IO
DIN
E
PHOSP
HORO
US
MIN
ERALS
—-C
ALC
IUM
, IR
ON,
SODIU
M, FL
UORI
DE,
IODIN
E &
PHOSP
HORO
US
CA
N Y
OU M
ATC
H U
P TH
E IN
FORM
ATI
ON O
N T
HE
MIN
ERALS
?
CA
LCIU
M
IR
ON
SO
DIU
M
FL
UORI
DE
IO
DIN
E
PHOSP
HORO
US
FOUND I
N F
ISH &
SE
AFO
OD,
SOM
E W
ATE
R SU
PPLI
ES &
TE
A.
FOUND I
N M
ILK,
CH
EESE
, YO
GURT
&
OTH
ER M
ILK
PROD-
UCT
S, G
REEN
LEA
FY
VEGE
TABL
ES,
THE
BONES
OF
CANNED
FI
SH S
UCH
AS
SALM
ON, EN
-RI
CHED
SOYA
DRI
NKS
& I
T IS
ADDED
TO M
OST
TY
PES
OF
FLOUR
BY
LAW
.
FOUND I
N A
WID
E RA
NGE
OF
FOODS.
FO
UND I
N R
ED
MEA
T, K
IDNEY
, LI
VER,
WHOLE
MEA
L BR
EAD,
ADDED
TO
WHEA
T FL
OUR
BY
LAW
, GR
EEN L
EAFY
VE
GETA
BLES
, EG
G YO
LK,
DRI
ED A
PRI-
COTS
, LE
NTI
LS,
COCO
A,
PLAIN
CH
OCO
LATE
, CU
RRY
POW
DER
& A
DDED
TO
FORT
IFIE
D
BREA
KFAST
CER
E-ALS
.
FOUND I
N S
ALT
&
ANY
OTH
ER F
OODS
THAT
HAVE
SALT
ADDED
TO F
LA-
VOUR
OR
PRES
ERVE
TH
EM S
UCH
AS
CHEE
SE, YE
AAT
EXTR
ACT
, ST
OCK
CU
BES,
GRA
VIES
, CR
ISPS
, ET
C.
FOUND I
N S
EA-
FOOD,
VEGE
TA-
BLES
, M
ILK
& DAIR
Y FO
ODS.
TH
IS M
INER
AL
CONTR
OLS
THE
AM
OUNT
OF
WA-
TER
IN T
HE
BODY.
IT
ALS
O H
ELPS
TO
CONTR
OL
NER
VES
& M
USC
LES.
IT
HEL
PS T
HE
BODY
TO U
SE E
N-
ERGY
.
THIS
IS
NEE
DED
TO
PRO
DUCE
THE
HORM
ONE
THY-
ROXIN
E IN
THE
THYR
OID
GLA
ND I
N
THE
NEC
K, W
HIC
H
CONTR
OLS
THE
MET
ABO
LIC
RATE
OF
THE
BODY.
IT S
TREN
GTHEN
S TE
ETH &
BONES
. VI
T D I
S NEE
DED
TO
ENABL
E TH
E CA
LCIU
M T
O B
E ABS
ORB
ED F
ROM
FO
OD D
URI
NG
DI-
GEST
ION.
NEE
DED
FOR
NER
VES
& M
USC
LES
TO W
ORK
& B
LOOD
TO C
LOT
IN
WOUNDS.
THIS
IS
NEE
DED
TO
MAKE
HAEM
O-
GLOBI
N I
N R
ED
BLOOD C
ELLS
TO
CARR
Y OXYG
EN
ARO
UND T
HE
BODY.
VIT
C IS
REQ
UIR
ED
TO E
NABL
E IR
ON
TO B
E ABS
ORB
ED
FROM
FOOD D
UR-
ING
DIG
ESTI
ON.
ALO
NG
WIT
H C
AL-
CIUM
, TH
IS I
S RE
-Q
UIR
ED T
O M
AKE
BO
NES
& T
EETH
ST
RONG.
ES
SENTI
AL
FOR
ENER
GY R
ELEA
SE &
OTH
ER C
HEM
ICAL
REACT
IONS
TO
TAKE
PLA
CE I
N T
HE
BODY.
THIS
IS
USE
D T
O
STRE
NGT
HEN
THE
BONES
& T
HE
ENAM
EL I
N T
HE
TEET
H &
HEL
P TO
PR
EVEN
T TO
OTH
DEC
AY.
MAY
LEAD T
O
WEA
K EN
AM
EL O
N
THE
TEET
H &
CAN
LEAD T
O T
OOTH
DEC
AY.
VERY
RARE
IN T
HE
UK.
TH
IS W
ILL
LEAD
TO A
SW
ELLI
NG
IN
THE
NEC
K CA
LLED
A
GOIT
RE.
A L
ACK
IN P
REG-
NANCY
CAN C
AUSE
TH
E BA
BY M
AY
DE-
VELO
P CR
ETIN
ISM
, W
HIC
H M
EANS
THE
BABY
WIL
L BE
BO
RN W
ITH P
ER-
MANEN
T BR
AIN
DAM
AGE
.
CAN C
AUSE
WEA
K TE
ETH &
BONES
&
CAN L
EAD T
O
RICK
ETS
IN C
HIL
-DRE
N &
OST
EOM
A-
LACI
A I
N A
DULT
S.
MUSC
LES
& NER
VES
WIL
L NOT
WORK
PR
OPE
RLY.
BL
OOD W
ILL
NOT
CLOT
OVE
R W
OUND
INJU
RIES
.
CAN L
EAD T
O
ANAEM
IA W
HIC
H
CAUSE
S TI
RED-
NES
S, L
ACK
OF
EN-
ERGY
, W
EAKN
ESS,
PA
LE S
KIN,
WEA
K &
SPLI
T NAIL
S.
CAN L
EAD T
O M
US-
CLE
CRAM
PS &
CAN
BE C
AUSE
D B
Y LO
SING
SALT
IN
SWEA
T IN
HOT
CLIM
ATE
S OR
BY
SICK
NES
S &
DIA
R-RH
OEA
.
TOO M
UCH
IS
POI-
SONOUS
TO T
HE
BODY.
TOO M
UCH
CAN
CAUSE
HIG
H B
LOOD
PRES
SURE
. CA
N C
AUSE
A
STRA
IN O
N T
HE
HEA
RT &
KID
NEY
S.
MAY
LEAD T
O P
ER-
MANEN
TLY
DIS
-CO
LOURE
D T
EETH
.
PRACTICE EXAM QUESTION
LAURA IS 16 YEARS OLD. LATELY SHE HAS BEEN FEELING VERY LETHARGIC/TIRED AND HAS VERY LITTLE ENERGY. HER DIET IS MAINLY MADE UP OF LOTS OF READY-MADE PROCESSED AND FAST FOODS (MAINLY BASED ON CHICKEN & WHITE FISH) AND VERY FEW FRUITS & VEGETABLES. A) SUGGEST REASONS FOR LAURA’S SYMPTOMS. (5 MARKS) B) DISCUSS WAYS IN WHICH LAURA COULD IMPROVE HER DIET TO HELP HER TO
FEEL BETTER. ( 5 MARKS)
WATER
WATER IS VITAL FOR LIFE - WE CAN ONLY SURVICE A FEW DAYS WITHOUT IT. HYDRATION IS THE SUPPLY OF WATER REQUIRED TO MAINTAIN THE CORRECT AMOUNT OF FLUID IN THE BODY. DEHYDRATION OCCURS WHEN YOUR BODY LOSES MORE WATER THAN YOU TAKE IN. WATER HAS MANY FUNCTIONS IN THE BODY AND THEY ARE LISTED BELOW. CAN YOU COMPLETE THE SENTENCES USING THE WORDS FROM THE BOX …… ALL CELLS & BODY ……………………………………………….. CONTAIN WATER, ALL BODY FLUIDS CONTAIN WATER SUCH AS SALIVA, SWEAT, BLOOD,
………………………. AND DIGESTIVE JUICES, MANY ……………………………………………. REACTIONS IN THE BODY USE WATER, BODY TEMPERATURE IS CONTROLLED BY REMOVING HEAT FROM THE BODY DUR-
ING ………………………………………………….., IT IS NEEDED FOR THE DIGESTION & ……………………………………………………………... OF
…………………………………………… FROM THE SMALL INTESTINE INTO THE BODY, IT REMOVES ………………………………. PRODUCTS FROM THE BODY IN URINE (MADE IN
THE KIDNEYS) AND FAECES (MADE IN THE LARGE INTESTINE), IT KEEPS THE …………………………………… OF THE DIGESTIVE SYSTEM, MUCOUS MEM-
BRANES & THE …………………….. HEALTHY & MOIST, IT CONTROLS THE ………………………………………………………………. OF SUBSTANCES, SUCH AS
MINERALS IN THE BLOOD, IT HELPS KEEP THE SKIN ………………………. AND HEALTHY.
MAIN SOURCES OF WATER IN THE DIET DRINKING TAP WATER REGULARLY THROUGHOUT THE DAY IS AN ESSENTIAL PART OF A HEALTHY DIET. WATER IS FOUND NATURALLY IN MANY FOODS SUCH AS FRUITS, VEGETABLES, MILK & MILK PRODUCTS, MEAT, FISH AND EGGS. WATER IS ALSO ADDED TO MANY FOODS DURING PREPARATION, COOKING & PRO-CESSING (FOR EXAMPLE: SOFT DRINKS, FRUIT JUICES, PASTRIES, BREADS, SOUPS, SAUCES, MEATS SUCH AS HAM & BACON, BOILED RICE & PASTA.
CHEMICAL LUNGS WASTE TISSUES URINE LININGS
MOIST SWEATING ABSORPTION CONCENTRATION NUTRIENTS
AMOUNT NEEDED IN TEMPERATE CLIMATES SUCH AS THE UK, IT IS RECOMMENDED THAT PEOPLE DRINK 6-8 MEDIUM SIZED GLASSES OF WATER AND/OR OTHER FLUIDS EVERY DAY. IF THE TEMPERATURE WAS HOT OR YOU HAD BEEN DOING A LOT OF PHYSICAL AC-TIVITY. HOW IS WATER LOST? WATER IS LOST FROM THE BODY THROUGH THE: L…………………….., BECAUSE WATER IS LOST AS VAPOUR WHEN YOU BREATHE OUT, S………………………., BECAUSE WATER EVAPORATES AS YOU SWEAT, K…………………………….. & I………………………………………… , BECAUSE WATER IS LOST IN YOUR
BODY WASTE. WHAT ARE THE EFFECTS OF A DEFICIENCY OF WATER? CAN YOU IDENTIFY ANY OF THE POTENTIAL EFFECTS …...
CAN YOU DRINK TOO MUCH WATER? DRINKING TOO MUCH WATER IN A SHORT PERIOD OF TIME CAN CAUSE THE CON-CENTRATION OF SUBSTANCES IN THE BLOOD, SUCH AS MINERALS , TO BECOME DANGEROUSLY OVER-DILUTED. THIS CAN VERY QUICKLY AFFECT THE FUNCTION OF VITAL BODY ORGANS, SUCH AS THE HEART AND KIDNEYS, AND IT CAN PROVE FA-TAL. THIS CONDITION IS CALLED WATER INTOXIFICATION - IT’S VERY RARE. EXAM QUESTIONS 1. STATE 3 WAYS IN WHICH YOU COULD ENCOURAGE YOUNG CHILDREN TO HAVE A
HEALTHY WATER INTAKE. (3 MARKS) 2. DISCUSS THE REASONS WHY IT IS BETTER FOR PEOPLE TO DRINK WATER RA-
THER THAN SWEETENED FIZZY DRINKS. (4 MARKS) 3. EXPLAIN WHY AN ATHLETE WHO IS TAKING PART IN A SPORTS COMPETITION
IN A HOT COUNTRY NEEDS TO CONTROL THEIR WATER INTAKE VERY CAREFULLY. (4 MARKS)
MAKING INFORMED FOOD CHOICES FOR A VARIED & BALANCED DIET
HEALTH EXPERTS & THE GOVERNMENT HAVE WORKED TOGETHER AND PRODUCED A SET OF DIETARY GUIDELINES AND AN EATWELL GUIDE TO HELP PEOPLE MAKE IN-FORMED CHOICES WHEN THEY ARE DECIDING WHAT TO EAT. DIETARY GUIDELINES YOU HAVE SEEN THESE GUIDELINES LOWER DOWN SCHOOL CAN YOU USE THE WORDS TO COMPLETE THE SENTENCES: 1. BASE YOUR MEALS ON ……………………………………. FOODS, 2. EAT LOTS OF ………………………… & ……………………………………………, 3. EAT MORE ………………………. INCLUDING A PORTION OF ……………….. ……………………… PER WEEK, 4. CUT DOWN ON ………………………………………………. FAT & ……………………………., 5. EAT LESS ………………………… NO MORE THAN ……….. PER DAY (1TSP) FOR ADULTS, 6. GET ………………………………… AND BE A ………………………. …………………………., 7. DON’T GET ………………………………. - DRINK PLENTY OF WATER, 8. DON’T SKIP ………………………………………
CAN YOU PUT THE FOLLOWING WORDS INTO THE CORRECT ORDER TO MAKE A SENTENCE THAT DEFINES A HEALTHY DIET?
THAT AND TO AND THIS IS WATER BE A DIET
MAINTAIN GOOD ACTIVE GROW CONTAINS HEALTH
NUTRIENTS THE FOR BODY CORRECT NECESSARY
PROPORTION A OF PROPERLY HEALTHY …………………………………………………………………………………………………………………………………………………………………………….. ………………………………………………………………………………………………………………………………………………………………………………. ………………………………………………………………………………………………………………………………………………………………………………. ……………………………………………………………………………………………………………………………………………………………………………….
ACTIVE STARCHY THIRSTY SUGAR FRUITS SALT VEGETABLES
HEALTHY WEIGHT FISH BREAKFAST OILY FISH SATURATED 6g
THE EATWELL GUIDE
THE EATWELL GUIDE IS BASED ON THE 5 FOOD GROUPS, IT HELPS PEOPLE TO UNDER-STAND THE VARIETY OF THE MAIN FOOD GROUPS THAT ARE NEEDED FOR A HEALTHY, BALANCED DIET. THE SIZE OF THE SEGMENTS FOR EACH OF THE FOOD GROUPS SHOWN IN THE GUIDE MATCHES THE GOVERNMENTS RECOMMENDATIONS FOR A DIET THAT WOULD PROVIDE ALL OF THE NUTRIENTS NEEDED BY A HEALTHY ADULT OR CHILD (OVER THE AGE OF 5 YEARS). THE GUIDE IS NOT SUPPOSED TO SHOW THE BALANCE REQUIRED IN ANY ONE SPECIFIC MEAL OR OVER A PARTICULAR PERIOD OF TIME; IT REPRESENTS THE OVERALL BALANCE OF A HEALTHY DIET. WE HAVE LOOKED AT THE EATWELL GUIDE LOWER DOWN SCHOOL. WE ARE GOING TO RECAP & RECALL THE INFORMATION THAT YOU HAVE LEARNED. CAN YOU CORRECTLY NAME THE 5 SECTIONS ON THE EATWELL GUIDE & THE OTHER 2 PARTS THAT ARE IDENTIFIED BY A GLASS & A TRIANGLE?
WE ARE GOING TO LOOK AT EACH SECTION IN DETAIL. WHAT DO YOU KNOW ABOUT THE SECTIONS ON THE EATWELL GUIDE? RECORD DOWN AS MUCH INFORMATION ABOUT EACH OF THE SECTIONS AS YOU CAN …… FOOD GROUP = POTATOES, BREAD, RICE, PASTA & OTHER STARCHY CARBOHYDRATES
FOOD GROUP = FRUIT & VEGETABLES
FOOD GROUP = DAIRY & ALTERNATIVES
FOOD GROUP = BEANS, PULSES, FISH, EGGS, MEAT & OTHER PROTEINS
FOOD GROUP = OILS & SPREADS
OTHER RECOMMENDATIONS NOT ALREADY COVERED
PLANNING BALANCED MEALS
WHENEVER YOU ARE PLANNING MEALS FOR PEOPLE, THERE ARE A FEW GENERAL CON-SIDERATIONS THAT APPLY TO EVERYONE THAT YOU SHOULD TAKE INTO ACCOUNT. USE THE WORDS IN THE BOX TO COMPLETE THE SENTENCES ………………. THEIR …………………….. AND …………………………………………… FOR DIFFERENT FOODS, IS THIS MEAL AN ……………………………………………….. MEAL OR FOR A SPECIAL
……………………………………………………… ? DO THEY HAVE ANY FOOD ………………………………….. OR ………………………………………………………….? ARE THERE ANY ………………………………………. OR ………………………………………………… DIETARY RULES
THAT THEY FOLLOW? THE ……………………………………………………………… PROFILE OF THE MEAL - HOW DOES IT FIT
IN WITH CURRENT …………………………………….. GUIDELINES, DO THEY HAVE A PARTICULAR HEALTH ……………………………………………. WHICH MEANS
THEY SHOULD EITHER EAT LESS OR EAT MORE OF A CERTAIN FOOD? DO THEY NEED HELP WITH BUYING, ……………………………………………. AND ……………………………….. THEIR FOOD? WHAT TYPES OF MEALS WILL SUIT THEIR ………………………………………………. - ARE THEY
PHYSICALLY ACTIVE OR LESS ACTIVE? HOW MUCH ……………………………… DO THEY HAVE AVAILABLE TO PREPARE & COOK FOOD? THE ………………………. OF THE INGREDIENTS - HOW MUCH CAN THEY AFFORD TO
SPEND ON FOOD? WHICH FOODS ARE …………………………………………….. FOR THEM TO BUY? WHICH FOODS ARE IN ………………………………………….?
NUTRITIONAL TIME PREPARING ALLERGIES LIKES DISLIKES
EVERYDAY SEASON INTOLERANCES OCCASION AVAILABLE COOKING
DIETARY CONDITION COST RELIGIOUS CULTURAL LIFESTYLE
PORTION SIZE
WHEN SERVING UP MEALS, MAKE SURE THR PORTION SIZE IS ADJUSTED FOR EACH PERSON AS THEY WILL ALL HAVE INDIVIDUAL NUTRITIONAL & ENERGY NEEDS DUE TO THEIR PHYSICAL ACTIVITY LEVEL. IN RECENT YEARS, PORTION SIZES HAVE IN-CREASED & IN SOME CASES THE PORTION SIZES CAN BE TOO LARGE. SERVING LARGER PORTIONS CAN ENCOURAGE YOU TO EAT MORE & CAN THEN CHANGE YOUR OPINION OF WHAT IS A NORMAL AMOUNT TO EAT. WHY MIGHT SERVING MEALS ON A PLATE SUCH AS THIS BE USEFUL?
COST OF FOOD
THE COST OF FOOD HAS INCREASED IN RECENT YEARS AND HAS BECOME A MAJOR PART OF THE FAMILY BUDGET. THIS PRICE RISE IS MORE DIFFICULT FOR LOW IN-COME FAMILILES AS THEY WILL END UP SPENDING A LARGER PROPORTION OF THEIR INCOME ON FOOD. ITS REALLY IMPORTANT TO CONSIDER THE COST OF FOOD WHEN PLANNING MEALS FOR PEOPLE WHO HAVE LIMITED BUDGETS SUCH AS: THE E………………………………………, S….……………………………………………, F…………………………………………… ON A LIMITED INCOME. CAN YOU THINK OF ANY WAYS TO REDUCE THE AMOUNT OF MONEY THAT YOU ARE SPENDING ON FOOD?
NUTRITION
USING THE BRITISH NUTRITION FOUNDATION WEBSITE - NUTRITION SCIENCE SECTION AND THEN NUTRITION THROUGH LIFE SECTION IDENTIFY 8 KEY POINTS FOR EACH OF THE LIFESTAGES BELOW WITH REGARDS TO NUTRITION …... INFANT & PRESCHOOL CHILDREN
SCHOOL CHILDREN
NUTRITION CONTINUED
TEENAGERS
ADULTS
OLDER ADULTS/ELDERLY
NUTRITION ACTIVITY
CHOOSE ONE OF THE LIFESTAGES THAT YOU HAVE JUST INVESTIGATED AND PLAN A NUTRITIONALLY BALANCED “MAIN MEAL OF THE DAY” THAT MEETS THEIR SPE-CIFIC NUTRITIONAL REQUIREMENTS. GIVE DETAILS ABOUT THE INGREDIENTS CHOSEN & ANY SPECIFIC COOKING METHODS & FULLY JUSTIFY YOUR REASONS FOR YOUR CHOICES …...
PLANNING MEALS FOR SPECIFIC GROUPS
WHEN PLANNING MEALS, IT IS IMPORTANT TO REMEMBER THAT SOME PEOPLE HAVE SPECIFIC DIETARY NEEDS FOR A VARIETY OF REASONS, SUCH AS: THEY …………………………. NOT TO EAT CERTAIN FOODS, THEY HAVE A DIETARY ……………………………………………………. OR ARE …………………………………………..
TO CERTAIN FOODS, THEY HAVE A …………………………………. OR …………………………………… CONDITION THAT RE-
QUIRES THEM TO EITHER AVOID OR EAT MORE OF A CERTAIN FOOD. CAN YOU UNSCRAMBLE THE FOLLOWING SPECIFIC GROUPS WITH SPECIAL DIETARY NEEDS? AARSEIVGETN = SGVNAE = LOICCEA = ASOCLTE RLCEEITONNA = IGHH EIRBF IDTE = OWL UGSRA IDTE = TAF CEEDDRU IDTE = OWL DUMOSI RO ALST IDTE = WHAT FOODS MUST THE FOLLOWING SPECIFIC GROUPS EITHER AVOID OR EAT MORE OF????? HAVE A THINK & THEN USING YOUR KNOWLEDGE COMPLETE THE QUES-TIONS ON THE NEXT FEW PAGES.
MEDICAL ALLERGIC HEALTH CHOOSE INTOLERANCE
VEGETARIANS WHAT FOODS NEED TO BE AVOIDED? VEGANS WHAT FOODS NEED TO BE AVOIDED? COELIAC PEOPLE WITH THIS CONDITION CANNOT DIGEST AND ABSORB THE PROTEIN GLU-TEN IN THEIR SMALL INTESTINE. THE GLUTEN CAUSES THE LINING OF THE SMALL INTESTINE TO BECOME DAMAGED, THEREFORE, COELIACS WOULD SUFFER FROM WEIGHT LOSS & NUTRIENT DEFICIENCES SUCH AS ANAEMIA, POOR GROWTH IN CHILDREN, LACK OF ENERGY & WEAKENED BONES, THESE ARE A RESULT OF NOT BEING ABLE TO ABSORB OTHER NUTRIENTS. WHAT FOODS NEED TO BE AVOIDED? FOODS & FOOD PRODUCTS THAT CONTAIN …………………………… SUCH AS BREAD, CAKES, PASTRIES, PASTA, BISCUITS, ETC. ALSO THEY NEED TO AVOID THE FOLLOWING CEREALS: LAERBY = OTAS = EYR = LACTOSE INTOLERANCE PEOPLE WITH THIS CONDITION CANNOT DIGEST THE DISACCHARIDE SUGAR LAC-TOSE. INSTEAD, BACTERIA IN THE INTESTINES BREAK DOWN THE LACTOSE AND THIS CAUSES A LOT OF ABDOMINAL PAIN, DIARRHOEA, FLATULENCE & NAUSEA. WHAT FOODS NEED TO BE AVOIDED?
HIGH FIBRE DIET SOME PEOPLE MAY NEED TO INCREASE THEIR DIETARY FIBRE INTAKE TO AVOID DEVELOPING PROBLEMS WITH THEIR DIGRESTIVE SYSTEM, INCLUDING: SIATOONNCITP = DIVERTICULITIS (WHICH IS A PAINFUL CONDITION THAT AFFECTS THE LIN-
ING OF THE INTESTINE), REANCC FO HET OLOCN RO MUECRT = WHAT FOODS SHOULD BE EATEN? WHAT FOODS SHOULD BE AVOIDED? LOW SUGAR DIET SOME PEOPLE MAY NEED TO REDUCE THEIR SUGAR INTAKE BECAUSE THEY HAVE TYPE 2 DIABETES OR THEY ARE TRYING TO REDUCE THEIR ENERGY INTAKE OR THEY ARE TRYING TO AVOID TOOTH DECAY. WHAT FOODS SHOULD BE AVOIDED? FAT REDUCED DIET SOME PEOPLE MAY NEED A FAT REDUCED DIET IF THEY ARE TRYING TO REDUCE THEIR ENERGY INTAKE OR HAVE CORONARY HEART DISEASE. WHAT FOODS SHOULD BE AVOIDED? LOW SODIUM/SALT DIET SOME PEOPLE MAY NEED A LOW SODIUM/SALT DIET IF THEY HAVE HIGH BLOOD PRESSURE OR IF THERE IS A CHANCE THEY MIGHT DEVELOP IT. WHAT FOODS SHOULD BE AVOIDED?
ENERGY NEEDS
ENERGY IS VITAL FOR LIFE. WE GET OUR ENERGY FROM THE FOODS THAT WE EAT & THEN USE IT ALL THE TIME IN THE BODY FOR DIFFERENT JOBS, FOR EXAMPLE: ALLOW THE BODY TO ………………… AND DEVELOP, MOVE …………………………….. AND BE ………………………………………………… ACTIVE, PRODUCE ……………………… TO KEEP THE BODY …………………….., PRODUCE ……………………………… WHEN TALKING, SINGING & SHOUTING, SEND MESSAGES FROM THE ………………….. TO MAKE THE ………………………….. WORK, MAKE …………………………….. REACTIONS TAKE PLACE IN …………………., THE DIGESTIVE
SYSTEM, ETC.
MAIN SOURCES OF ENERGY IN THE DIET
ENERGY IS MEASURED IN KILOCALORIES (KCAL) OR KILOJOULES (KJ). 1 KCAL = 4.2KJ THE MAIN SOURCES OF ENERGY ARE: C _ _ _ _ _ _ _ _ _ _ _ F _ _ P _ _ _ _ _ _ A _ _ _ _ _ _
SOUND CELLS GROW HEAT PHYSICALLY BRAIN
NERVES MUSCLES WARM CHEMICAL
CARBOHYDRATES THE ENERGY VALUE OF 1G OF PURE CARBOHYDRATE GIVES 3.75KCAL/16KJ OF ENERGY. MAIN SOURCES OF CARBOHYDRATES ARE: CARBOHYDRATE IS THE MAIN SOURCE OF ENERGY, SOME GLUCOSE IS STORED AS ……………………………….. IN THE LIVER & MUSCLES & USED
AS A QUICK SOURCE OF ENERGY, WHEN FOODS CONTAINING CARBOHYDRATES ARE EATEN, THE BODY BREAKS THEM
DOWN AND USES THE ………………………………… THEY CONTAIN FOR ENERGY, THE ENERGY FROM EXCESS CARBOHYDRATES THAT IS EATEN & NOT USED IS
CONVERTED INTO ……………. & STORED IN THE BODY. THIS HAPPENS VERY EASILY WITH SUGARS.
FAT THE ENERGY VALUE OF 1G OF PURE FAT GIVES 9KCAL/37KJ OF ENERGY. MAIN SOURCES OF VISIBLE FATS ARE: MAIN SOURCES OF INVISIBLE FATS ARE: FATS & OILS HAVE THE SAME ENERGY VALUE, FAT THAT IS NOT USED FOR ENERGY IS STORED IN SPECIAL CELLS IN
…………………………………. TISSUE UNDER THE SKIN OR ELSEWHERE IN THE BODY, FAT IS CONVERTED INTO ………………………………………. AND USED FOR ENERGY. THIS IS A
RELATIVELY SLOW PROCESS, SO THIS IS ONLY AN OPTION IF THE DIET HAS …………………………………………………………. CARBOHYDRATES.
PROTEIN THE ENERGY VALUE OF 1G OF PURE PROTEIN GIVES 4KCAL/16KJ OF ENERGY. MAIN SOURCES OF PROTEIN ARE: THE BODY WILL ONLY USE PROTEIN IF THERE IS NOT ENOUGH …………………………………….
OR …………………. IN THE DIET OR THE BODY’S STORES OF …………………………….. HAVE BEEN USED UP.
ALCOHOL THE ENERGY VALUE OF 1G OF PURE ALCOHOL GIVES 7KCAL/29KJ. MAIN SOURCES OF ALCOHOL ARE: B W S DRINKING ALCOHOL REGULARLY CAN SIGNIFICANTLY CONTRIBUTE TO YOUR
ENERGY INTAKE AND, IF THE ENERGY TAKEN IN IS NOT USED UP, IT WILL BE CONVERTED INTO ……………….. AND STORED IN THE BODY.
FOODS THAT CONTAIN A HIGH PROPORTION OF FAT AND CARBOHYDRATE (ESPECIALLY SUGARS) ARE SAID TO BE ENERGY DENSE SUCH PRODUCTS ARE CAKES, BISCUITS, PASTRIES, PIZZAS, PIES, ETC. WHAT ARE THE EFFECTS OF AN EXCESS OF ENERGY? WHAT ARE THE EFFECTS OF A DEFICIENCY OF ENERGY?
AMOUNT OF ENERGY NEEDED EVERYDAY FOR DIFFERENT LIFESTAGES
THE AMOUNT OF ENERGY WE NEED FROM FOOD DEPENDS ON THE AMOUNT OF EN-ERGY WE USE EVERY DAY. THIS IS INFLUENCED BY 3 THINGS: OUR BMR = BASAL METABOLIC RATE, OUR PAL = PHYSICAL ACTIVITY LEVEL, OUR LIFESTAGE = CHILDREN NEED EXTRA ENERGY FOR GROWTH, EXTRA ENERGY
IS NEEDED DURING PREGNANCY & WHEN BREASTFEEDING A BABY. BASAL METABOLIC RATE THIS IS THE AMOUNT OF ENERGY NEEDED BY THE BODY JUST TO STAY ALIVE & KEEP WORKING (KEEP YOUR HEART BEATING, LUNGS BREATHING, BRAIN WORKING, CHEMICAL REACTIONS TO HAPPEN, ETC). DEPENDING UPON A PERSON’S AGE & LIFESTYLE - 40-70% OF THE ENERGY THEY RE-QUIRE EACH DAY IS FOR THEIR BMR.
THE BMR VARIES IN DIFFERENT PEOPLE, DEPENDING UPON: GEA = (CHILDREN HAVE A LOWER RATE THAN ADULTS) ODBY SEIZ = (BMR INCREASES AS THE BODY GROWS) EENGRD = (WOMEN USUALLY HAVE A LOWER BMR) PHYSICAL ACTIVITY LEVEL (PAL) PEOPLE WHO REGULARLY EXERCISE WILL IN-
CREASE THEIR BMR. PHYSICAL ACTIVITY LEVEL REGULAR PHYSICAL ACTIVITY IS AN IMPORTANT PART OF A HEALTHY LIFESTYLE. THERE ARE OTHER BENEFITS TO BEING PHYICALLY ACTIVE: REDUCES THE CHANCES OF DEVELOPING SEVERAL DISEASES SUCH AS = IMPROVES THE HEALTH OF THE = KEEPS THIS BODY ORGAN ALERT & WORKING WELL = MAKES PEOPLE RELEASE ENDORPHINS SO = IN THE UK, THE CHIEF MEDICAL OFFICER HAS PRODUCED RECOMMENDATIONS ABOUT HOW MUCH PHYSICAL ACTIVITY PEOPLE SHOULD DO EVERY DAY. CAN YOU MATCH UP THE TIME WITH THE AGE GROUPS?
AGE RECOMMENDATION
UNDER 5YRS OLD …………….. MINUTES AS A MINIMUM SPREAD THROUGHOUT THE DAY
5-18 YEARS UPTO ……………… MINUTES AT A TIME FOR SEVERAL HOURS PER DAY
19-64 YEARS ……………… MINUTES OF ACTIVITY AT LEAST ………….. DAYS PER WEEK, FOR A MINIMUM OF ………….. MINUTES PER TIME
30 5 180 10 60
ENERGY BALANCE IN ORDER FOR OUR BODIES TO MAINTAIN A HEALTHY WEIGHT, WE NEED TO BE IN ENERGY BALANCE. THIS MEANS THAT THE AMOUNT OF ENERGY WE TAKE IN FROM THE FOOD THAT WE EAT MUST BE USED UP BY BMR & PAL. LOOK AT THE SCALES BELOW THE TOP ONE SHOWS A BALANCED WEIGHT …… WHAT DOES THE SECOND SCALE INDICATE = WHAT DOES THE THIRD SCALE INDICATE = ENERGY COMES FROM FOODS THAT CONTAIN CARBO HYDRATE, FAT & PROTEIN. HEALTH EXPERTS RECOMMEND THAT THESE NUTRIENTS SHOULD GIVE US THE FOLLOWING AMOUNTS OF ENERGY PER DAY: CARBOHYDRATES = 50% FAT = 35% OR LESS, PROTEIN = 15%
PLANNING & MODIFYING RECIPES
IT IS IMPORTANT TO EAT A WIDE RANGE OF FOODS TO ENSURE THAT A GOOD MIXTURE OF NUTRIENTS IS CONSUMED THROUGHOUT THE DAY. IF YOUR DIET IS LIMITED AND YOU ONLY EAT A SMALL NUMBER OF FOODS, YOU ARE LESS LIKELY TO CONSUME ALL OF THE NUTRIENTS THAT YOU NEED TO. RECIPES ARE A STARTING PONT WHEN YOU ARE PLANNING A MEAL. THE MORE VARIED YOUR RECIPES ARE, THE MORE NUTRIENTS YOUR MEAL WILL PROVIDE. SOMETIMES YOU WILL NEED TO ADAPT A RECIPE TO IMPROVE ITS NUTRITIONAL VALUE AND TO MEET CURRENT HEALTHY EATING GUIDELINES (THERE ARE 8 OF THESE BUT 5 OF THEM ARE APPLICABLE WHEN ADAPTING RECIPES) …… WHAT ARE THESE 5 GUIDELINES? CAN YOU REMEMBER THEM? * * * * * TO MAKE RECIPES HEALTHIER YOU WILL GENERALLY NEED TO ADAPT THEM TO MAKE THEM: LOWER IN ………….., LOWER IN ……………., LOWER IN ……………………, HIGHER IN ……………………….
HEALTHIER ALTERNATIVES
WHEN YOU ARE MODIFYING DISHES/RECIPES TO MAKE THEM MORE HEALTHY YOU CAN DO SOME INGREDIENT SUBSTITUTION FOR “HEALTHIER” OPTIONS. CAN YOU SUGGEST HEALTHIER OPTIONS TO THE INGREDIENTS SUGGESTED IN THE TABLE BELOW?
INGREDIENT HEALTHIER OPTIONS
WHITE FLOUR
BUTTER
WHOLE MILK
SUGAR
FULL FAT CHEESES
RED MEAT
SALT
CREAM
CHOCOLATE
SAUCES SUCH AS MAY-ONNAISE/KETCHUP, ETC.
PASTA/RICE
FRESH FRUIT JUICES
EXAM QUESTIONS
SUGGEST SOME WAYS IN WHICH YOU COULD REDUCE THE ENERGY VALUE OF EACH OF THE FOLLOWING RECIPES/FOODS BY CHANGING SOME OF THE INGREDIENTS AND/OR THE METHOD OF COOKING …… (ALL ANSWERS MUST BE DIFFERENT)
NAME OF RECIPE ENERGY DENSE INGREDIENT CHANGE TO THE INGREDI-ENT OR THE METHOD OF COOKING
BEEF LASAGNE MINCED BEEF 20% FAT
CHEDDAR CHEESE IN THE BE-CHAMEL SAUCE
CREAM IN THE BECHAMEL SAUCE
FRIED FISH & CHIPS DEEP FRIED BATTER ON FISH
DEEP FRIED CHIPS
CHEESECAKE FULL FAT CREAM CHEESE
DOUBLE CREAM
CRUSHED BISCUIT BASE MIXED WITH MELTED BUTTER
TUNA IN OIL MIXED WITH MAYONNAISE
COLESLAW MADE WITH MAY-ONNAISE
DEEP FILLED SAND-WICH
ACTIVITY
CAN YOU COMPLETE THE TABLE BELOW SO THAT THE RECIPE FOLLOWS THE HEALTHY EATING GUIDELINES?
TOPPING (TRADITIONAL RECIPE) TOPPING (ADAPTED RECIPE)
100g PLAIN WHITE FLOUR
75g BUTTER
80g SUGAR
1tsp SALT
FILLING (TRADITIONAL RECIPE) FILLING (ADAPTED RECIPE)
450g COOKING APPLES
2tbsps WATER
75g SUGAR
CHANGING THE SUGAR INVESTIGATION
AIM = TO INVESTIGATE THE EFFECTS OF CHANGING THE RATION OF SUGAR IN A SPONGE CAKE MIXTURE. IN THIS ACTIVITY A STANDARD SPONGE CAKE MIXTURE HAS BEEN ADAPTED BY REDUCING THE AMOUNT OF SUGAR. STANDARD SPONGE CAKE RECIPE INGREDIENTS (MAKES 6 SMALL CAKES) 50g SR FLOUR, 50g SUGAR, 50g BUTTER OR VEGETABLE SPREAD, 1 EGG ADAPTATIONS REDUCE THE SUGAR CONTENT BY: 25% SO USE 37g OF SUGAR, 50% SO USE 25g OF SUGAR, 75% SO USE 12g OF SUGAR. YOU WILL WORK IN A GROUP OF 4 WITH ONE PERSON MAKING THE STANDARD RECIPE AND THE OTHER 3 PEOPLE MAKING ONE OF THE ADAPTED RECIPES WITH THE ONLY DIFFERENCE PER RECIPE BEING THE SUGAR CONTENT. YOU WILL ALSO NEED: 2 X 12 HOLE BUN TRAYS, 24 BUN CASES (6 CASES OF EACH OF THE 4 COLOURS) 4 SETS OF EQUIPMENT (MIXING BOWL, MIXING SPOON, ETC), 1 OVEN. METHOD PREHEAT THE OVEN TO 190°C, PLACE 24 BUN CASES IN THE 2 BUN TRAYS - YOU SHOULD HAVE 4 SETS OF
COLOURED BUN CASES WITH A COLOUR FOR EACH RECIPE. NOTE DOWN WHICH COLOUR YOU ARE USING FOR WHICH RECIPE,
PLACE ALL OF THE INGREDIENTS INTO THE MIXING BOWL & MIX WELL WITH THE MIXING SPOON TO ACHIEVE A SMOOTH MIXTURE,
DIVIDE EACH MIXTURE BETWEEN 6 COLOURED BUN CAES, BAKE THE BUNS FOR 12-15 MINUTES UNTIL WELL RISEN & SPONGY TO THE
TOUCH, ONCE BAKED CARRY OUT A SENSORY ANALYSIS AND COMPLETE THE TABLE
OVERLEAF WITH YOUR THOUGHTS.
RESU
LTS
OF
THE
INVE
STIG
ATI
ON
CO
MPL
ETE
THE
FOLL
OW
ING
TABL
E W
ITH T
HE
RESU
LTS
OF
YOUR
INVE
STIG
ATI
ON …
… W
HIC
H C
AKE
WAS
THE
MOST
POPU
LAR?
CAKE
REC
IPE
APP
EARA
NCE
TE
XTU
RE (LI
GHTN
ESS
& M
OIS
TNES
S)
FLAVO
UR
COM
MEN
TS
STANDARD
25% S
UGA
R
REDUCT
ION =
37g
50% S
UGA
R
REDUCT
ION =
25g
75% S
UGA
R
REDUCT
ION =
12g
NUTRITIONAL ANALYSIS
A NUTRITIONAL ANALYSIS HELPS YOU TO FIND OUT THE NUTRITIONAL VALUE OF A RECIPE, MEAL OR DIET. YOU CAN EASILY CARRY OUT A NUTRITIONAL ANALYSIS USING A COMPUTER PROGRAM. USE THE FOLLOWING PROGRAM TO CALCULATE THE NUTRITIONAL VALUE OF THE FOLLOWING 2 DISHES …… TYPE INTO GOOGLE = EXPLORE FOOD FOOD A FACT OF LIFE, CLICK ON CALCULATE A RECIPE AND OFF YOU GO. SPAGHETTI BOLOGNESE - RECIPE 1 75g ONION, 15g GARLIC, 400g BEEF MINCE, 50g TOMATO PUREE, 400g CAN OF TOMATOES, 75g SPAGHETTI PASTA, 50g CHEDDAR CHEESE. SPAGHETTI BOLOGNESE - RECIPE 2 75g ONION, 15g GARLIC, 50g CARROT, 50g CELERY, 400g EXTRA LEAN MINCE, 50g TOMATO PUREE, 400g CAN OF TOMATOES, 75g WHOLEWHEAT PASTA, 50g REDUCED FAT CHEESE. CALCULATE THE ABOVE 2 RECIPES AND PRINT OFF BOTH OF THE NUTRITIONAL ANALYSIS SHEETS AND ATTACH THEM TO THE NEXT PAGE AND THEN COMPARE THE FOLLOWING FOR EACH OF THE RECIPES: ENERGY (KCAL/KJ), PROTEIN, SATURATED FAT, FAT, CARBOHYDRATE, FIBRE. WHICH IS THE HEALTHIEST RECIPE AND WHY?
PRINTED OFF SHEETS
ATTACH THE 2 NUTRITIONAL ANALYSIS SHEETS TO THIS PAGE AND THEN COMPARE THE RESULTS OVERLEAF …...
COMPARISON & EVALUATION
COMPARE THE 2 RECIPES BY LOOKING AT: ENERGY (KCAL/KJ), PROTEIN, SATURATED FAT, FAT, CARBOHYDRATE, FIBRE. WHICH IS THE HEALTHIEST RECIPE AND WHY?
ANALYSING DIETS
IN ORDER TO FIND OUT OF YOUR DIET PROVIDES YOU WITH ALL OF THE NUTRIENTS THAT YOU NEED IN THE CORRECT AMOUNTS, YOU WOULD NEED TO KEEP A DIETARY DIARY. A DIETARY DIARY SHOULD INCLUDE ALL OF THE FOODS, DRINKS & SNACKS THAT ARE EATEN THROUGHOUT THE DAY. LOOK AT THE EXAMPLE OF A DIETARY DIARY THAT LISTS DOWN ALL OF THE FOOD, DRINKS & SNACKS EATEN BY A 15 YEAR OLD BOY ……
INPUT THE ABOVE INFORMATION INTO EXPLORE FOOD FOOD A FACT OF LIFE AND PRINT OUT THE DAYS NUTRIENT INTAKE. THEN COMPARE THE RESULTS OF THE DI-ETARY ANALYSIS TO THE INFORMATION BELOW …... 15 YEAR OLD BOYS DIETARY REFERENCE VALUES ENERGY = 2820 KCAL, FIBRE = 25g PER DAY, SALT = 6g PER DAY, CALCIUM = 1000mg, IRON = 11.3mg, PROTEIN = 52g FAT = 70g CARBOHYDRATE = BETWEEN 225g - 325g.
DAY ONE FOOD EATEN & APPROXIMATE AMOUNT
BREAKFAST 50g WEETABIX 200ml WHOLE MILK 1 BANANA 200ml FRESH ORANGE JUICE
LUNCH 1 WHITE SOFT BREAD ROLL (75g) 2 x 60g FRIED PORK SAUSAGES 50g FRIED ONIONS 500ml BOTTLE OF WATER
DINNER 350g CHICKEN TIKKA MASALA READY MEAL 50g BOILED WHITE RICE 100g HOMEMADE FRUIT SALAD 50g VANILLA ICE CREAM, 300ml GLASS OF WATER
SNACKS & OTHER DRINKS
50g ROASTED & SALTED PEANUTS 1 LARGE SHOP BOUGHT CHOCOLATE MUFFIN (75g) 500ml COLA 300ml CUP OF TEA WITH WHOLE MILK
COMPARISON & JUSTIFIED RECOMMENDATIONS
HOW DOES THE DAILY DIET COMPARE TO THE DAILY DRV’S? HOW COULD THE DIET BE IMPROVED? JUSTIFY YOUR RECOMMENDATIONS.
DIET, NUTRITION & HEALTH
BEING IN GOOD HEALTH MEANS FEELING WELL, ALERT & ENERGETIC, GROWING & DEVELOPING PROPERLY & BEING ABLE TO FIGHT DISEASE. THIS IS DEPENDENT ON A NUMBER OF THINGS - CAN YOU IDENTIFY THEM BELOW? EATING A …………………………………………. & ………………………………………………………….. DIET, DRINKING PLENTY OF …………………………………………, BEING …………………………………………………………….. ACTIVE, HAVING ENOUGH ………………………………… & RELAXATION, AVOIDING TOO MUCH ………………………………… UNFORTUNATELY, THERE ARE MANY PEOPLE WHO DEVELOP DISEASES & HEALTH CONDITIONS THAT SPOIL THEIR QUALITY OF LIFE & THESE ARE OFTEN CAUSED BY EATING AN UNBALANCED DIET. THESE PEOPLE WILL BECOME MALNOURISHED EITHER BECAUSE THEY HAVE HAD TOO MUCH OR TOO LITTLE OF A PARTICULAR NUTRIENT OR FOODS IN THEIR DIET OVER A PERIOD OF TIME. WE ARE NOW GOING TO LOOK AT SOME OF THE MOST COMMON DIET RELATED DISEASES. CAN YOU WORK OUT WHAT THEY ARE? BETOISY = DAASIOCCRLVAUR ASEISDE = KELEALST ASEISDE = NAMAEIA = PYTE 2 TIAEEDBS = TASK FOR EACH OF THE ABOVE 5 DIET RELATED DISEAES PRODUCE AN INFORMATION SHEET THAT COVERS THE FOLLOWING: WHAT IS IT? (DEFINITION), WHAT HAPPENS TO THE BODY? WHAT CAUSES IT/WHAT ARE THE RISK FACTORS? HOW CAN IT BE PREVENTED & TREATED? PRINT OUT THE 5 INFORMATION SHEETS AND ATTACH INTO THIS BOOKLET.
PRACTICE EXAM QUESTION
EXPLAIN WHY EATING A HEALTHY, BALANCED DIET & BEING PHYSICALLY ACTIVE ARE BOTH IMPORTANT IN THE PREVENTION & TREATMENT OF DIET-RELATED DIS-EASES SUCH AS TYPE 2 DIABETES, CARDIOVASCULAR DISEASE, ETC.GIVE REASONS & EXAMPLES IN YOUR ANSWER. (10 MARKS)
PRACTICE EXAM QUESTION CONTINUED
