More Nutrition ...More Revision (2) Starter fill in

More Nutrition ...More Revision (2) Starter fill in the missing spaces NUTRIENT FUNCTION (JOB) IN THE BODY Carbohydrates Sugar Starch SOURCES Sugar, honey, jam Potatoes, pasta, rice Protection and insulation of Butter, cheese, oily fish,

the body. Gives the body meat some energy Protein Growth and repair of the body. Secondary source of energy. Lesson 1 Dips Lesson 13 PRACTICAL Bread and share Lesson 14

Manufacturing quality and CAD/CAM Lesson 23 Labelling and packaging Lesson 24 SECE Lesson 2 PRACTICAL Dips Lesson 11 & 12 Functions of foods

Lesson 15 Equipment Lesson 22 Acids, alkaline and additives Lesson 25 Technological Developments - NANO Lesson 3 Dips Lesson 10 Research

Techniques Lesson 16 PRACTICAL Cultural breads Lesson 21 Combining ingredients and structures Lesson 26 & 27 PRACTICE EXAM Lesson 4 & 5 Safe storage

Lesson 8 & 9 Design exam Questions Lesson 17 Prototypes and sensory testing Lesson 20 PRACTICAL Pastry twist development Lesson 6 Standard components

Lesson 7 PRACTICAL Bread sticks Lesson 18 Nutrition and healthy Eating Lesson 19 Nutrition and healthy Eating BIG PICTURE OF 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 moderation 1. 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 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. Cancer Being overweight heightens the risk for a number of cancers. These include uterine, breast, gallbladder, colon and prostate cancer. 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. Complications of Unhealthy Eating 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. 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. 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 didnt 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

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