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Diet & Nutrition

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Diet & Nutrition

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  1. Diet & Nutrition

  2. Functions of Food ENERGY GROWTH PROTECTION

  3. Tim & Moby Why we Eat

  4. A balanced diet requires the correct food groups in the correct amounts.These include: • Carbohydrates • Fats • Proteins • Vitamins • Minerals • Fibre • Water

  5. carbohydrates, C, H, O simple carbohydrates: sugars e.g. Glucose in Lactose in milk Use: energy release

  6. carbohydrates complex carbohydrates: cellulose, in plant cell walls e.g. fruit Use: Provides support glycogen, found in animal liver & muscle cells starch, found in plant cells e.g. bread, pasta, rice Use: energy storage

  7. fats C, H, O made from fatty acids and glycerol animal fats are solid e.g. butter plant fats are liquids e.g. olive oil Use: insulation, protection, energy storage

  8. proteins C, H, O, N made from amino acids Animal protein e.g. eggs, meat, fish Plant protein e.g. nuts, pulses, Quorn Use: growth and repair

  9. vitamins Needed in only very small amounts and are important in maintaining our general health

  10. vitamin C • Found in fresh vegetables and citrus fruit • It is needed to maintain blood vessels, and for development of teeth and gums • A deficiency of vitamin C leads to scurvy (sore gums and bleeding around bones and from the intestine)

  11. vitamin D • Found in fish liver oil, liver, milk, eggs • The skin can also make vitamin D when exposed to sunlight • It is needed to regulate the use of calcium and phosphorus for making bones and teeth • A deficiency of vitamin D leads to rickets (soft bones that bend and dental decay)

  12. minerals Also needed in very small amounts

  13. calcium • Found in dairy products • It is needed for makingbones and teeth • A deficiency leads to poor development of bones and teeth

  14. iron • Found in red meat • It is needed for making haemoglobin in red blood cells • A deficiency of iron causes anaemia; anaemic people are verytired. This is because haemoglobin allows RBCs to carry oxygen which is needed for respiration to release energy.

  15. FIBRE Read page 32 and make notes on For both you need to write • What it is used for • Where we get it • What happens if it is deficient WATER

  16. homework revision

  17. Tim & Moby Healthy Eating

  18. Starvation • Starvation occurs when a person does not get enough food to eat. • The body is using more energy than the diet is supplying.

  19. Malnutrition The correct quantity of food is eaten, but it may consist of only one food type, or a poor balance. Kwashiorkor results from a diet lacking enough protein. It results in swollen stomach and is common in countries where the diet consists mainly rice or maize

  20. Negative: No change from yellow/brown Positive: Blue/black

  21. Negative: No change from blue Positive: Green, yellow/orange, brick red

  22. Negative: No change from clear Positive: Cloudy suspension

  23. Food Tests Worksheet Cluedo activity

  24. testing for vitamin C

  25. vitamin C turns blue DCPIP clear

  26. The fewer drops of juice added , the more vitamin C is present in the liquid.

  27. investigating vitamin C content

  28. fair test only one variable changed all others remain the same • The variable changed was the • treatment of the Fruit Juice • The samevolume of DCPIP was • used in each experiment • The sametype of juice was used

  29. reliability when repeated reliable data will be of similar size • Discuss the reliability of the class • results • Results that are far away from the others are called anomalous results • Do you have any anomalies?

  30. accuracy accurate results will be measured precisely • It would have been more accurate to use a measuring cylinder to measure the 1cm3 DCPIP. • The syringe did not measure exactly 1cm3, so some experiments had more or less DCPIP.

  31. validity results are not valid if something cannot be controlled and it affects the results • It was not possible to control the size of the drops of fruit juice using a dropper. • It would have been more valid to use a burette and measure the volume of fruit juice needed to change the DCPIP from blue to clear.

  32. Use the trial controlled assess material?

  33. BT in clamp Thermometer Boiling tube 25cm3 water Mounted needle Comparing the energy content of different foods (WS) food

  34. in science ENERGY IS MEASURED IN joules (j) kilojoules (kj) megajoules (mj) most food packets also measure energy in calories

  35. how much energy do we need? Energy needed per day by different people in different situations

  36. factors affecting energy requirements

  37. 3 main factors affect our energy requirements, and therefore how much and what we need to eat age a baby needs less energy than a teenager

  38. gender generally men have more muscle than women which uses more energy

  39. activity a physically demanding activity requires more energy than a restful one

  40. the extra energy is obtained from meals containing lots of carbohydrates These are broken down to release the energy in respiration

  41. pregnant women have high energy needs due to the high rate of growth of the developing foetus

  42. Pregnant women need extra nutrients for the developing baby: • calcium for the growth of bones • iron for the production of red blood cells Nursing or breastfeeding mothers need extra • Protein & fluid to make milk

  43. bmi The body mass index is a measure of whether someone is the correct weight for their height.