Professional Documents
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Year 8 - Nutrients
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Pr Vitam
Attitude to learning:
Always Usually Occasionally Rarely
Class work 1 2 3 4
Homework 1 2 3 4
Participation 1 2 3 4
Subject criteria:
Research Ideas Evaluation Planning Making K&U
Focus on the presentation of your work Label star diagrams & include a key
CREDIT
Submit booklet on the due date Add more detail to timeplans
Optional Comment/Target:
CREDIT
CREDIT
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Nutrients
The five types of nutrients are carbohydrates, fats, proteins, vitamins and
minerals. Nutrients have special jobs to do in the body. They provide energy and
warmth. They also help to build and repair the body. They protect the body from
illness. Eating a variety of foods will ensure your diet contains all the nutrients you
need to stay healthy.
Macro-nutrients
Carbohydrate
There are three types of carbohydrate:
Sugars .......... table sugar, natural sugars found in milk and fruit.
Starches ....... flour, rice, potatoes, cereals and bread.
Cellulose ....... fruits and vegetables.
Starchy foods provide energy and add bulk to the diet.
Many starchy foods provide dietary fibre. Sugary foods
provide energy but do not contain many other nutrients
and are sometimes known as ‘empty calories’.
Sugar is linked to tooth decay.
Protein
Children need protein to build up the millions of body cells which form muscles,
nerves, skin and body organs. Adults have stopped growing but they need protein
to renew worn-out or damaged body cells.
If people eat more protein than they need the extra protein will be used for energy.
Protein is found in animal foods: meat, fish, cheese, milk and eggs.
Protein is found in plant foods: peas, beans nuts, cereals and rice.
Fat
Fats are a very concentrated source of energy.
Fat can be found as: Animal fat: butter, lard, fatty meat,
milk, cream and cheese.
Vegetable fat: nuts and beans.
Researchers have discovered that fats affect the amount of a substance in blood
called cholesterol. It is thought that if cholesterol builds up in the blood it may be
one cause of heart disease.
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Micro-nutrients
Vitamins and Minerals
Vitamins and minerals are only needed in very small quantities but are essential for good
health. They are used to keep bones, teeth and skin healthy, maintain a healthy blood
system and to fight off infections.
There are several different vitamins named after letters of the alphabet, e.g. Vitamin A,
B, C, D, E
Vitamins and minerals are found in a variety of foods such as vegetables, fruit, meat,
milk, breakfast cereals and bread.
Questions
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Nutrition Questions
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Vitamins
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Vitamins are chemicals which are found in food. They are necessary to keep the body
healthy. Vitamins were not discovered until the beginning of the century.
As scientists discovered the different vitamins they were named after letters of the
alphabet.
Vitamins are called micro-nutrients because we only need them in small quantities.
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Vitamins
TASK 1 For each vitamin complete the following information:
1) Chemical name.
2) What does the vitamin do in the body?
3) Foods which contain the vitamin.
Name of the Chemical name What does the Foods rich in the
vitamin vitamin do in the vitamin
body?
Vitamin A
B Vitamins
Vitamin C
Vitamin D
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Minerals
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Key Words
micro-nutrients calcium iron fluorine
sodium sodium chloride haemoglobin fluids
Minerals are called micro-nutrients because we only need them in small quantities.
1. Calcium
Calcium is needed to form strong bones and teeth. Calcium will help blood clot
properly and helps muscles and nerves to work properly.
Milk, cheese and yoghurt are good sources of calcium.
Calcium is added to white flour and bread by law.
2. Iron
Iron is needed to make haemoglobin. This gives blood cells their red colour. Red
blood cells carry oxygen to all parts of the body.
Iron is found in meat, green vegetables, yeast and cocoa.
Iron is added to white flour, bread and breakfast cereals.
A lack of Iron causes an illness called anaemia.
Someone suffering from anaemia may feel tired and look pale.
3. Fluorine
Fluorine helps prevent tooth decay. Fluorine is added to most toothpaste.
In some parts of Britain fluorine is added to the water supply.
4. Sodium
Sodium is used to maintain the balance of fluids in the body.
Table salt is made up of sodium chloride. Salt is found in foods such as crisps and
savoury snacks, olives and canned vegetables.
Most people eat more salt than they need.
They add it to food as they cook or add salt as they eat.
Too much salt may lead to high blood pressure and heart disease.
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Calcium
Iron
Fluorine
Sodium
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Most people can eat foods without any problems. Most people will have likes or
dislikes that influence their food choice. However some people have unpleasant
reactions to some foods. These unpleasant reactions are called food intolerances.
FOOD INTOLERANCE
A food intolerance usually occurs between a few minutes and a few hours after
eating a particular food. The symptoms of food intolerance may be diarrhoea,
headaches, itching and or asthma.
Food intolerance is more common in children than in adults. Children often grow
out of the problem.
LACTOSE INTOLERANCE
One type of food intolerance is caused by the lactose in milk. Lactose intolerance is
common where adults do not traditionally drink milk. People with lactose
intolerance can usually drink small amounts of milk and eat cheese and yogurt
without problems.
COELIAC DISEASE
Coeliac disease is an unpleasant reaction to gluten, a protein found in wheat.
People with coeliac disease must avoid foods that contain gluten throughout their
life, for example bread, cakes and biscuits. Many foods have small amounts of
wheat or other cereals added, so people with coeliac disease must check food
labels carefully. Rice, maize and soya products do not contain gluten so are
acceptable, and gluten-free versions of foods such as bread and pasta are
available.
FOOD ALLERGIES
Some people are allergic to particular components of foods, for example the
proteins in wheat, milk or in egg. The symptoms of an allergic response may be
very similar to those of a food intolerance.
In extremely rare cases, a severe allergic reaction can cause death. An example of
this is a serious allergy to seafood, peanuts or other nuts. Peanut allergy is
becoming increasingly common, especially in children.
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Design Brief
Due to health, safety, moral and ethical concerns the number of
vegetarians is increasing. Design and make a vegetarian main meal.
The meal should be visually attractive and appeal to both vegetarians
and non-vegetarians.
Design Constraints
• Suitable for vegetarians, therefore it must not contain meat or fish.
• Preparation time must not exceed 30 minutes.
• Cooking time must not exceed 30 minutes.
• Choose a recipe with skills you understand how to make.
• Do not use a recipe that requires deep fat frying.
• Do not make more than two portions. You can divide the recipe to
reduce the number of portions.
• Use metric measurements (g / ml)
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Timeplan
Product name:
Quantity Ingredient
Equipment:
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Sensory Evaluation
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Evaluation
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