HIGHER HEALTH & FOOD TECHNOLOGYWeek 1

Food for Health

Learning Intentions: To learn about the functions

and sources of nutrients

To understand what the Dietary Reference Values are

To analyse the function and effects of nutrients on health.

COURSE OVERVIEW 3 units & Course Assignment

Units: Food for Health, Food Product Development & Contemporary Food Issues

Question Paper = 50% of marks

Assignment = 50% of marks

ALL units must be completed and unit assessments must be completed to achieve the whole course award.

Units are a pass or fail basis with opportunity for re-assessment if necessary

The course is graded A – D

Assignments are sent off to SQA for external marking but will be initially checked and quality assured by HFT teachers. An initial check will be completed and will give you feedback on points to re-do or add to before final send off in May 2015.

Questions?

PLAN FOR LESSON

What you will be learning about in the Food for Health Unit

Planning for practical lessons of this unit Protein, Fats and Carbohydrates Hide and Seek Questions

FOOD FOR HEALTH

Analyse the relationships between health, food and nutrition

Make and evaluate a food product to meet dietary and health needs.

Nutrients: Protein, Fats, Carbohydrates, vitamins A, B group, C, D & E, Folic Acid, Calcium, Phosphorus, Iron and Sodium

Fibre, Water & Energy

Interrelationships between Nutrients

Dietary related diseases: Obesity, CHD, HBP, Strokes, Type 2 Diabetes, Anaemia, Dental Caries, Osteoporosis, Osteomalacia& Diverticulitis.

Dietary Reference Values

Cooking methods

Impact on health

PRACTICAL LESSON PLANNING

28/08/14: Spaghetti Bolognaise – Casserole Dish & box

04/09/14: Apple & Cinnamon Scones - Box

08/09/14: Swiss Roll – Plate & box

18/09/14: Tuna Broccoli Bake – Casserole Dish & Box

29/09/14: Cream of Sweetcorn Soup – Flask or Plastic Box

08/10/14: Unit Assessment Practical – Depends on what you are cooking!

DIET, FOOD & NUTRITION A balanced diet is when a person eats a variety of foods

and drinks that will provide them with the correct amount of nutrients their body needs

Food is fuel to the body, we all need fuel however, it is important to have the correct amounts of the correct foods to ensure a balanced, healthy diet is maintained.

Food provides the body with nutrients which are substances contained in foods that are essential to keep us alive and healthy and are grouped into macro and micro nutrients.

Macro-nutrients are the main nutrients needed by the body in relatively large amounts. These are Protein, Fats and Carbohydrates.

All nutrients have a function (job to do in the body) and sources - food

PROTEIN

The main functions of Protein in the body are: Growth and repair of body cells Maintenance of body cells.

The secondary function of protein in the body is: To provide energy.

Excess protein is stored in the body as fat.

PROTEIN

Where a protein contains all the essential amino acids, they are known

as High Biological Value (HBV) proteins. Mainly Animal Sources

High Biological Value (HBV) proteins are found in: Meat, Milk, Fish, Eggs & Cheese. HBV

Protein is also found in Soya beans which are an essential source for vegetarians.

Where a protein lacks one or more of the essential amino acids they are

known as Low Biological Value (LBV) proteins. Mainly Vegetable Sources

Low Biological Value (LBV) proteins are found in: Cereals e.g. wheat, rice & oats. Pulses e.g.

peas, beans and lentils, Some nuts. LBV protein is also found in gelatine (animal

source)

It is important to include a variety of LBV proteins in your diet to ensure you get all the essential amino acids, e.g. lentil soup with wholemeal bread, three bean chilli and rice.

Complementary protein meals are a good way to incorporate both HBV and LBV proteins into your diet, e.g. Macaroni Cheese, beans on toast or spaghetti bolognaise.

There are two types of Protein: Animal (HBV) and Vegetable/Plant (LBV)

PROTEIN AND ITS EFFECT ON HEALTH

Not Enough Too Much

Growth in Children is slowed down Can be converted to fat in the body and can lead to obesity if it is not used up as a secondary source of energy

Cuts and wounds will take longer to heal

Protein deficiency is rare in the UK, however in poor countries it can lead to conditions such as slower growth, chronic infections that take longer or may not heal, poor quality hair and skin conditions.

HBV proteins are the best source of Protein as they have all the essential amino acids and are mainly of animal origin. There are a number of relatively new products which have been developed to supply HBV for Vegetarians these include Quorn, Tofu, soya milk and soya produce.

There are over 20 different amino acids. Adults require 8 amino acids and Children need 10. Animal sources provide all 10 essential amino acids however vegetable sources have 1 or more amino acids missing.

CHECK YOUR KNOWLEDGE

Why is protein needed in the body?

What happens if too much protein is consumed?

What are the two types of Protein?

Name 3 sources of each type of Protein

Explain the difference between the 2 types of protein?

If not enough protein is consumed what can happen? Why is this not a common problem in the UK? Where can this be a problem?

CARBOHYDRATE

The main functions of Carbohydrate are:

To supply the body with energy for all activities (including breathing & sleeping)

To supply warmth and so help maintain normal body temperature (37ºC)

CARBOHYDRATE

Sugar

Sugar sources: Products containing refined sugar, e.g. cakes, biscuits, sweets,

chocolate, jams & soft drinks

Sugars are divided into monosaccharides (e.g. sugar found in fruit) and

disaccharides (e.g. refined sugar used in recipes, tea and coffee.) Hidden sugars

can be found in savoury products such as tomato ketchup!

Starch – Total Complex

Carbohydrates

Starch sources: Bread, flour, potatoes, pasta & rice.

Many starch carbohydrate sources contain Non-starch polysaccharide (NSP) or dietary fibre which isn’t a nutrient but essential to maintain good health. Mainly Wholemeal

and wholegrains.

There are two types of Carbohydrates: Sugar and Starch(Total Complex Carbohydrate

Starch carbohydrates are better for us as they give a slow release of energy to the body, sugar carbohydrates give a quick burst of energy.

CARBOHYDRATE & ITS EFFECT ON HEALTH.

Not Enough Too Much

A lack of energy leading to tiredness

Can be converted to fat in the body and lead to obesity

Protein can be used as a source for energy instead of growth and repair

Too much sugar can lead to dental caries or diabetes.

We are recommended to get most of our energy from Starch or TCC because:• Starches are good sources of other

nutrients. E.g. potatoes are a good source of vitamin C and bread supplies protein, calcium and iron.

• They bulk out our diet and make us feel fuller for longer.

• They do not encourage dental caries

Sugar is often referred to as “empty calories” it provides energy but no other nutritional value• Intrinsic sugars: these are

naturally occurring sugars in food. E.g. Fruit and Vegetables (Fructose)

• Extrinsic sugars: these are sugars added to foods. E.g. Refined sugar added to tea, coffee, extracted sugar from honey. They are known as Non-Milk extrinsic sugars (NMES)

CHECK YOUR KNOWLEDGE

What are the functions of Carbohydrate?

What does NSP, TCC and NMES stand for?

Which is the better type of Carbohydrate to eat? Explain 2 reasons why?

Explain the difference between intrinsic and extrinsic sugars

What are the two groups of carbohydrates?

Name 3 sources of each group of carbohydrate

FAT

The main functions of fat in the body are:

To provide warmth through an insulated layer under the skin

To provide a concentrated source of energy

To provide the fat – soluble vitamins A,D,E,& K

To provide essential fatty acids

To surround and protect the vital organs such as the kidneys

FATS

Saturated

A diet high in saturated fats tends to raise blood cholesterol levels,

particularly low density lipoprotein (LDL) the “bad” cholesterol. This cholesterol tends to stick to the

arteries, leading to blood clots and blockages of the artery.

Sources are mainly animal origin: Meat and meat products, fats:

butter, whole milk, cream & cheese

Unsaturated

Mono and poly un-saturated fats help to lower LDL Cholesterol in the blood. They slightly increase the good high density

lipoprotein (HDL) cholesterol. This cholesterol helps to ferry the cholesterol away from the arteries to the liver where

it is broken down into bile.

Sources are mainly vegetable origin: Olive oil, rapeseed oil, avocados,

nuts and seeds, pure vegetable oils.

Essential Fatty Acids Essential fatty acids EFA’s are necessary fats that humans cannot make, They must be obtained through the diet.

The main EFA is Omega 3 – it helps to reduce the risk of blood clots, heart attacks and rheumatoid arthritis.

Omega 3 is needed for brain development in babies and young children

FATS

Not Enough Too Much

The intake of essential fatty acids such as Omega 3 may be reduced

Can lead to obesity

Fat soluble vitamins may be reduced

Can lead to high blood pressure and coronary heart disease

There are visible and invisible fatsVisible fat is easy to see – fat on meat, and in butter, margarine, cooking oil. Invisible fat is a constituent part of the food and is difficult to detect – fat in cakes, biscuits and pastry.

The term fat includes both fats and oils.

Fats are solid at room temperature and are the saturated fats e.g. butterOils are liquid at room temperature and are the unsaturated fats e.g. cooking oils

Beware of Trans- fatty acidTrans fatty acids, or hydrogenated fats as they are sometimes known are polyunsaturated fats which have been artificially hardened by adding extra hydrogen. These add an increased risk of heart disease, rheumatoid arthritis and are linked to some cancers. They are found in margarines, biscuits, commercially fried foods. Beware of foods that have hydrogenated fats on the label!

CHECK YOUR KNOWLEDGE

What are the two types of fat?

Explain two functions of fat in the diet

What does LDL and HDL cholesterol mean? And what is the difference between the two types of cholesterol?

What are trans-fatty acids? Explain their effect on health

What are essential fatty acids and why should we include them in our diet?

HIDE AND SEEK

http://www.online-stopwatch.com/

Collect a worksheet

Using the resources around the room you have 10 minutes to find out as much information about each nutrient start with Protein, when the buzzer sounds locate information about Carbohydrate then Fats.

Write down what you find out on the worksheet

QUICK ON THE DRAW

Divide into two teams

Nominate one person to be a walker and another to be a scribe

Scribes, collect a whiteboard, pen and duster

Walkers are responsible for collecting question cards and bringing out the correct answer on the whiteboard.

It is a competition between the two teams the fastest team wins!

NEXT LESSON & EXIT TASK

In our next lesson we will be learning about Vitamins

Exit task:

Collect 3 strips of paper on one strip of paper write down what the function and sources of Protein, then on the second, the function and sources of Carbohydrate and then on the third, the function and sources of Fats.