Topic: B1a08 Food and Health

Date: Class: Lesson Start: End:

Targets from
previous
lesson
Learning WALT:
objectives  That a varied diet is required for a healthy body
(be as explicit  The effects of food on health
as possible –  That an excess of salt can lead to high blood pressure
use the reverse  That processed food often contains high amounts of fat and salt
of the page if
necessary) WILF:
All: Recall that processed foods often contain high amounts of fat and
salt
Most: Describe some of the health problems in the developing world
related to food and describe what is meant by malnourishment
Some: Evaluate the effect of food on health
(Some: Describe the mechanism of excess salt leading to hypertension)
Pupil Speak We are learning about the effects that diet has on our health because
you may need to make decisions for yourselves or your children
Key words Fat, carbohydrate, protein, fibre, vitamins and minerals, BALANCE

Materials Practical handout, food labels

Required
Benedict’s solution, biurette reagent, iodine solution, Sudan III for fat
(if available). Samples of foods (e.g. Bread, potato, mushroom, cheese,
water, slices of ham, apples, milk), test tubes, test tube holders,
droppers

Frozen chips and frozen pizza, BLENDER!

Safety Foods not to be eaten, reagents can be poisonous if ingested; seek
Considerations medical advice immediately. If any reagents get into the eyes bathe
immediately with copious amounts of water and seek medical advice.
Relationship to
NC
Assessment opportunities (related to learning objectives)
During the
lesson
After the
lesson
Time Pupil Activity Teacher activity
Write RDA values on board and explain

Starter: Hand out food labels

Make an ideal meal from the food
labels then work out how much of
each nutritional group is present.
Compare to and evaluate against RDA
values. Complete table on board with QUAD

Table: The major food groups, why we

need them, problems of excess

Main part of lesson:

“Will it blend?” Practical Explain test procedure...

Test bread, sugar, oil and egg white as (Maintain on task and ensure results
controls for starch, sugar, fat and tables are completed)
protein.
...and then blend for effect!

Test blended pizza and chips to see if

it contains the above.

Diet related illnesses: obesity (+fat),

rickets (-vitamin d), scurvy (-vitamin
d), billirubemia (+billirubin),
hypertension (+salt), heart disease
(+cholesterol), osteoporosis (-vitamin
d, calcium), beriberi (-vitamin b1)

Plenary:
Discuss malnourishment and third-
world issues, relate to lack of certain
nutritional groups.

Homework / notices / reminders:

Average Values Per 100g Per Serving
1563kJ 37kJ
Energy
365Kcal 91Kcal
Protein 7.1g 1.9g
Carbohydrate 62.9g 20.6g
Of Which Sugars 8.8g 2.1g
Of Which Starch 54.1g 18.5g
Fat 20.8g 5.2g
Of Which Saturates 12.4g 3.1g
Of Which Mono-Unsaturates 3.6g 0.9g
Of Which Poly-Unsaturates 5.0g 1.3g
Of Which Trans trace trace
Fibre 3.7g 0.9g
Sodium 1.1g 0.3g

 Calcium - essential for healthy bones, nervous system, muscle and teeth
 Iron - important in the production of blood
 Vitamin A - healthy skin and eyesight antioxidant to protect our body from disease
and pollutants
 Vitamin B: a group of vitamins - for normal red blood cell formation
 Vitamin C - proper regeneration of cells and tissues, helps the body to fight against
infection and illness.
 Vitamin D - maintenance of healthy bone structures. Needed for strong and healthy
teeth. It aids in our body's ability to absorb calcium
 Vitamin E - to maintain healthy cells and tissues, for healthy functioning eyes, skin,
and liver. It helps protect our lungs from external damages such as pollutants in the
air. It plays a major role in the formation of red blood cells
 Vitamin A liver, vegetables, milk, and orange fruits
 Vitamin B milk, peas, beans, eggs, fish (or other seafoods), red meat, wheat, white
meat, yogurt, vegetables and oats
 Vitamin C cantaloupe, tomatoes, kiwi fruit, citrus fruits, sweet red peppers, cabbages,
broccoli, and strawberries
 Vitamin D egg yolk, cereal, liver, and milk.
 Vitamin E sardines, nuts, seeds, vegetables, egg yolks, wheat, and oats
Nutrient Source
meat, fish, eggs, cheese and milk
Protein
Carbohydrates Bread, potatoes, rice, wheat, corn
– Starch
Carbohydrates Fruits, sugar cane, sugar beet
– Sugar
Carbohydrates Green vegetables, breakfast cereals, pasta
– Fibre (brown), rice (brown) , fruit, nuts, seeds
 Vit A liver, vegetables, milk, and
Vitamins and orange fruits
Minerals  Vit B milk, peas, beans, eggs, fish (or
other sea foods), red meat, wheat, white
meat, yogurt, vegetables and oats
 Vit C cantaloupe, tomatoes, kiwi fruit,
citrus fruits, sweet red peppers,
cabbages, broccoli, and strawberries
 Vit D egg yolk, cereal, liver, and milk.
 Vit E sardines, nuts, seeds, vegetables,
egg yolks, wheat, and oats
Fat Meats, nuts, oils, milk, fish
Why we need Problems of deficiency
 Builds muscle
 growth, repair and maintenance apathy, diarrhoea, inactivity, failure to grow,
 hair nails and skin! flaky skin, fatty liver, and oedema of the belly
and legs
Gives energy over a long period of Low energy, death
time, breaks down into simple
sugars
Source of energy, gives rapid release Low energy, tired, depression, death
of energy
 stimulates the digestive tract and Constipation, cramping in the lower abdomen, a
helps it work efficiently higher chance of getting colon cancer, stomach
 encourages the presence of cancer and bowel cancer, haemorrhoids and
bacteria in the large intestine diverticulosi, prolapsed bowel
 softens the stool and helps
prevent constipation
 slows down carb absorption,
making meals more satisfying
Important role in all bodily
processes including immune, Night blindness (A), scurvy (C), brittle bones
nervous and hormonal systems – (D), muscle wasting (E), nerve and immune
many different vitamins and problems
minerals so important to eat a wide
variety of foods
Energy, flavour, insulation, organ
protection, building blocks for other Dry, scaly skin, hair loss, low body weight, cold
materials intolerance, bruising, poor growth, lower
resistance to infection, poor wound healing, loss
of menstruation
Nutrient Source Why we need If we don’t get enough? If we get too much?

Protein

Carbohydrates
– Starch

Carbohydrates
– Sugar

Carbohydrates
– Fibre

 Vit A
Vitamins and
Minerals
 Vit B

 Vit C

 Vit D

 Vit E

Fat
 Food Testing – Will it blend?

Introduction
During this experiment we are going to see whether or not certain foods
contain certain nutrients. We will test some control samples to see what a
positive result looks like then test a meal of pizza and chips to see if it
contains these nutrients as well.

Procedure
1. Place a small quantity of the control sample into a boiling tube
2. Add the test chemical and record the outcome of a positive result
3. Repeat 1 and 2 for all the control samples
4. When finished, use the same test chemicals to see whether the pizza
and chips also contains these nutrients.
5. Place samples of the blend into clean boiling tubes and use the correct
chemical to test for each nutrient

Results
Pizza and Chips
Control Samples Test Chemicals Result
BLEND! Results
Bread (Starch) A: Iodine

Egg White (Protein) B: Biurette Solution

Sugar Solution C: Benedict’s

(Sugar!) Solution

Oil (Fat) D: Alcohol and paper