More Nutrition ...More Revision (2)

NUTRIENT FUNCTION (JOB) IN THE BODY

SOURCES

CarbohydratesSugar Starch

Sugar, honey, jam Potatoes, pasta, rice

Protection and insulation of the body. Gives the body some energy

Butter, cheese, oily fish, meat

Protein Growth and repair of the body. Secondary source of energy.

Starter – fill in the missing spaces

Lesson 1 Dips

Lesson 2 PRACTICAL

Dips

Lesson 3 Dips

Lesson 4 & 5 Safe storage

Lesson 6 Standard

components

Lesson 7 PRACTICAL Bread sticks

Lesson 8 & 9 Design exam

Questions

Lesson 10 Research

Techniques

Lesson 11 & 12Functions of

foods

Lesson 13 PRACTICAL Bread and

share

Lesson 14 Manufacturing

quality and CAD/CAM

Lesson 15 Equipment

Lesson 16 PRACTICAL

Cultural breads

Lesson 17 Prototypes and sensory testing

Lesson 18 Nutrition and healthy Eating

Lesson 19 Nutrition and healthy Eating

Lesson 20 PRACTICAL Pastry twist

development

Lesson 21 Combining

ingredients and structures

Lesson 22 Acids, alkaline and additives

Lesson 23 Labelling and

packagingLesson 24 SECE

Lesson 25 Technological

Developments - NANO

Lesson 26 & 27 PRACTICE

EXAM

BIG PICTUREOF EXAM

PREP SHEET

LESSONS

WHAT DO I NEED TO KNOW ? Be able to apply the nutritional advice when analysing

existing food products. Understand that diets with deficiencies or excesses of particular nutrients may lead to health related problems;

Investigate nutritional and dietary needs of different target groups: including vegetarians, diabetics, coeliacs, calorie controlled, those with nut allergies and lactose intolerance;

LEARNING OUTCOMES KNOW

About potential deficiencies and excesses of certain nutrients UNDERSTAND

How diet can affects health and relate to health related problems

BE ABLE TO IDENTIFY at least FIVE different dietary needs . DEFINE a deficiency disease – with examples RESEARCH one special diet in detail – ICT Using NUMERACY apply your understanding of proportion of

the eatwell plate APPLY knowledge of nutrition to past exam questions

Deficiencies or excesses of particular nutrients may

lead to health related problems

ACTIVITY ONE : DEFICIENCIES OR EXCESSES

What is a deficiency disease ?Give THREE examples

If we eat something to excess what does it mean ?What should we avoid the most and why ?

Enjoy your food and eat in moderation - What does this actually mean ?

ACTIVITY TWO : MODERATION AND THE EATWELL PLATE

We are all being encouraged to eat in moderation1. Select TWO recipes for a two course evening meal

2. Calculate the % of each food group

3. Evaluate the suitability of this meal – how well did it match the requirements of the eatwell plate

Complications of Unhealthy Eating

Diabetes Too much body fat leaves the body resistant to insulin. It is insulin that allows the body to maintain a healthy blood sugar level (glucose) and resistance to insulin leads to high blood sugar levels. Type 2 diabetes and obesity are an all to familiar combination.

High Blood Pressure - Weight gain results in more fatty tissue. Fatty tissue requires oxygen and blood nutrients to survive. This causes an increase in the amount of blood circulating through the body. This results in greater pressure on the walls of the arteries, resulting in high blood pressure.

Stroke The build-up of fatty acids in the arteries in the brain can contribute to blood clots that block blood flow to the brain, leading to stroke.

Obesity occurs when there is excessive fat in the body which is caused when a person consumes more energy than they expend. Being obese is harmful to health and has an adverse effect on life expectancy. Obesity and being overweight is usually measured by the Body Mass Index (BMI) which takes into account a person's height, weight and gender.

Tooth Decay Tooth decay damages your teeth and leads to fillings or even extractions. Decay happens when sugar reacts with the bacteria in plaque. This forms the acids that attack the teeth and destroy the enamel. After this happens many times, the tooth enamel may break down forming a hole or ‘cavity’ into the dentine. The tooth can then decay more quickly.

Cancer Being overweight heightens the risk for a number of cancers. These include uterine, breast, gallbladder, colon and prostate cancer.

ACTIVITY THREE : SPECIAL DIETS

Select a “special diet” consideration.

Using resources available – research the topic for 10 mins

Record FIVE key facts about your condition

Prepare to share at the THREE of them with the rest of the class in our next mini review

VEGETARIANS

Why do people become vegetarians ? What types of vegetarians are there ? What special considerations need to be taken with a

vegetarian diet ?

DIABETICS

How is a diabetics diet affected ?

COELIACS

What is it ? What are the symptoms ?

CALORIE CONTROLLED

What are calories ? How can you burn calories ? What are the advantages of

following a calorie controlled diet ?

NUT ALLERGIES

What causes it ? What are the symptoms ? How can it be avoided ?

LACTOSE INTOLERANCE;

What is lactose intolerance ? What are the symptoms ?

MINI REVIEW : VEGETARIANS, DIABETICS, COELIACS, CALORIE CONTROLLED, THOSE WITH NUT ALLERGIES AND LACTOSE INTOLERANCE;

Recall THREE things about each special diets

vegetarians, diabetics, coeliacs, calorie controlled, nut allergies and lactose intolerance;

ACTIVITY FOUR : EXAM QUESTIONS

Select one of the NUTRIENT based exam questions Try independently to answer the question (s) If you find it difficulty use resources available to help Mark your response using the answers provided.

How well did you do ? How confident do you feel NOW about

answering this exam question in June ?

REVIEW : TELL ME THREE THINGS...

…you have learnt today…you have done well

…you would like to find out more about…you know now that you didn’t know 50 minutes ago

REVIEW Do You KNOW

About potential deficiencies and excesses of certain nutrients

Do you UNDERSTAND How diet can affects health and relate to health related

problems ARE YOU ABLE TO

IDENTIFY at least FIVE different dietary needs . DEFINE a deficiency disease – with examples RESEARCH one special diet in detail – ICT Using NUMERACY apply your understanding of proportion

of the eatwell plate APPLY knowledge of nutrition to past exam questions