Year 11:

Food Science

Food Science

Nutrients

Vitamins and

Minerals

Vitamin deficiencie

s

How does your diet affect your

healthFood

additives

Micro organisms

Food Poisoning

Farming

Growing crops

Rearing animals

Fat

Protein

Carbohydrates

Fibre

Water

Saturated

Unsaturated

Simple

Complex

Vitamins and

Minerals

Vitamin A

Vitamin B

Vitamin C

Vitamin D Vitamin K

Good for eyesightMake

Mucous Membranes

Help release energy

Nervous system

Immune system

Absorb iron

Skin

Digestive system

Healthy teeth and bones

Absorb calcium and phosphorus

Helps blood clot

Iron

Phosphorus

Calcium

Makes haemoglobin

Transports oxygen

Healthy teeth and bones

Helps release energy

Helps enzymes to work and wounds

to heal

MineralsVitamins

Zinc

Vitamin deficiencie

s

3 Food Science

3.1 Introduction to food science

3.2 Nutrients

3.3 Vitamins and Minerals

3.4 Vitamin deficiencies

3.5 How does you diet affect your health (1)?

3.6 How does you diet affect your health (1)?

3.7

3.8

3.9

3.10

3.11

3.12

3.13

3.14

3.15

3.16

3.17

3.18

3.4

3.5

3.6

Food Science

Title (WALT): What does food science involve?

WILF:Must: Be able to describe what scientists do in

the food industry. (C/D).

Should: Be able to describe the differences between intensive and organic farming (B/C).

Could: Be able to form your own opinion on which type of farming is best

(A*/ A).

Key Words: Dietician, food scientists, intensive farming,

organic farming. Text Book p26/27/28/29

Lesson OneGCSE Year 11: Food Science

A dietician studies people’s food intake. They record what and analyse it. They work in hospitals and prepare specialised diets.

Intensive Organic

Uses chemical (enhance growth)

Natural growth – no chemicals

Large areas of land used

Small area used and not all the

time

Continual use Funding from government

Use large machinery

Safer for environment

Title (WALT): What are nutrients?

WILF:Must: Be able to describe what nutrients are.

(C/D).

Should: Be able to explain what nutrients are used for in the body (B/C).

Could: Be able to describe the importance of fibre

(A*/ A).

Key Words: . Text Book p30/31

Lesson TwoGCSE Year 11: Food Science

Food Group Why is it important?

Examples What would happen

without it?

Fibre Stops over-eating. Keep you regular.

Plant cell walls – sweetcorn, green

plants

Build up of waste, could cause bowel

cancer.

Protein Repair and growth. Meat, fish, beans, nuts

Stops you growing and reduce

immune system.

Carbohydrate Is to give energy. Bread, pasta, rice, potatoes

Tired, low blood sugars.

Vitamins Range of uses, used in small

amounts

Fruit and veg Cause deficiencies

Minerals Range of uses, used in small

amounts

Fruit and veg Cause deficiencies, e.g. stop muscle

working properly

Water Keeps the body hydrated

Food and drinks Dehydration – needed to all

chemical reactions in the body.

Fat Concentrated store of energy

Dairy, meat, crisps, fast food

Low fat layer – difficult to insulate

Name of Vitamin Examples in Food

Role in body Deficiency Disease

Vitamin A Carrots and Spinach

Vitamin B Nuts

Vitamin C Citrus Fruit (Orange)

Vitamin D Oil, Fish and Milk

Vitamin K Dark, Green veg

Iron Spinach, broccoli, liver

Phosphorus Meat, fish and eggs

Calcium Dairy

Zinc Meat, liver and seafood

Food Tests

1) The Test for Protein 2) The Test For Fat

3) The Test for Glucose 4) The Test For Starch

* On a white tile!

* Used food in the bin and wash out test tubes in basin

Food Tested

Starch Test

Protein Test

Fat Test Glucose Test

Apple

Grape

Cheese

Pepperoni

Peas

Title (WALT): Vitamins and Minerals

WILF:Must: Understand the difference between a vitamin and a

mineral

(C/D).

Should: Know where to find various vitamins and minerals (B/C).

Could: Understand the uses of vitamin A, B, C, D and iron, phosphorous, calcium and zinc.

(A*/ A).

Key Words: Vitamin A, B, C, D, minerals, iron, phosphorous, calcium and zinc.

Text Book p32/33

Lesson Three

GCSE Year 11: Biology - Cells

Title (WALT): Vitamin Deficiencies

WILF:Must: Understand that lack of vitamins have different

affects on the body (C/D).

Should: What RDA means (B/C).

Could: Give examples of vitamin deficiencies and their affect.

(A*/ A).

Key Words: Recommended daily allowance (RDA). Text Book p34/35

Lesson FourGCSE Year 11: Biology - Cells

Title (WALT): How does diet affect your health (1)?

WILF:Must: Energy requirements depend on age, sex and

occupation. (C/D).

Should: Understand why too much saturated fat is harmful. (B/C).

Could: What is the test for saturated fat?(A*/ A).

Key Words: Energy requirement, saturated fat, coronary

arteries, angina. Text Book p36/37

Lesson FiveGCSE Year 11: Food Science

Body Builders

Protein – fish, white of the egg,

Carbohydrates – bananas, rice, pasta

Vitamins and minerals – fruit, e.g. sodium (salt)

Couch Potato / Office worker

Fruit and veg

Salad

Water and juice – liquids

Arteries are vessels or tubes that carry oxygenated blood to the body

H/W Design a day’s food for someone who is,

8yrs oldBreakfast Cereal, fruit juice, milk, toast,

Lunch Sandwiches, fruit, yoghurt, milk chocolate, meal (meat and two veg)

Dinner meal (meat and two veg), pasta, fish, roast.

80Breakfast Porridge (milk)Lunch Soup and bread, fruitDinner Salad, sandwiches, portions are smaller.

Boy girl = 16 yrs

More fat More Calcium for bones

More Carbohydrates More iron

Larger amounts

Burette

Clamp Stand

Boiling Tube

Beaker

Iodine

Oils and fats.

1) Diagram

2) Method

3) Results

Type of Fat Amount of Iodine

Added (g)

Lard 4.5

Olive oil 8.5

1) Diagram

2) Method

3) Results

4) Conclusion

(er:er Statement) The greater the liquid of the fats the greater amount of Iodine was needed to decolourise (D).

Explanation

This is because the lower the iodine number, the higher the saturated fat there is in that food (C). The more saturated fat there is in a food, the worse it is for you (B). Therefore you will have to do more exercise to burn it off (A). If you don’t use up the high amount of fat then it builds up on the inside of the artery and stops the blood flowing through (A*)

P37 Title + diagram of apparatus

What food would you add to the conical flask?

What would you expect to happen?

Title (WALT): How does diet affect your health (2)?

WILF:Must: Too much sugar causes health problems.

(C/D).

Should: Too much salt causes health problems (B/C).

Could: Food have different effects on the body(A*/ A).

Key Words: Sugars, obesity, diabetes, Insulin, sodium

chloride (NaCl) high blood pressure. Text Book p38/39

Lesson SixGCSE Year 11: Food Science

Method

Too Much SugarShort term – energy boost but if it’s not used up it will be stored as fat and you could become obese.

Long Term – affect the production of insulin and can cause Diabetes.

Too Much SaltShort Term – thirsty, dehydrates the body.

Long term – high blood pressure, blood clots.

Blood Sugar Regulation -

http://www.diabetes.org.uk/diabetes/under.htm

http://www.bbc.co.uk/health/conditions/diabetes/aboutdiabetes_causes.shtml

http://www.diabetes.com/ap010001.html

Title (WALT): What’s in your food?

WILF:Must: Be able to name and give examples of all

the different food additives. (C/D).

Should: Be able to describe why each food additive is added, why is it important (B/C).

Could: Answer the ‘summary’ questions 3 and 4(A*/ A).

Key Words: . Text Book p40/41

Lesson Seven

GCSE Year 11: Food Science

Title (WALT): Why do we have labels on our food?

WILF:Must: Be able .

(C/D).

Should: Be able to describe why each food additive is added, why is it important (B/C).

Could: Answer the ‘summary’ questions 3 and 4(A*/ A).

Key Words: . Text Book p42/43

Lesson Eight

GCSE Year 11: Food Science

1. List the grams of carbohydrate, protein, and fat per serving size of

this product.

2. List the caloric density per gram weight for carbohydrate, protein,

and fat.

3. Calculate the number of calories in a serving size that come from

carbohydrate, protein, and fat of this food product.

4. What are the total number of calories

in a serving size of this food product that you calculated ( your numbers will be slightly different than the value presented on the

label).

5. Is this a low fat food product?

6. Would the label lead you to believe that this product is only 3% fat? Is

that true? (This is why it is important for you to calculate fat

calories).

                                    

                                                        

                                                        

                  

 

                                    

                 

 

                  

 

                                    

                 

 

                  

 

                                    

Serving size:Be sure to check the serving size and identify how many servings per container. If you consume more than one serving, adjust the totals for calories, fat, etc.

Total fat: You can add up your total fat grams in a day. Try to choose snacks and lower calorie foods that have less than 3 grams of fat per serving. An entire meal can have as many as 10 - 15 grams of fat, depending on your total fat budget. An MDdiets fat serving is approximately 5 grams in foods where fat is the predominant value. Read more on fats.

Cholesterol: Try to limit your total cholesterol intake to no more than 300 mg/day. If you have high cholesterol levels, reduce this limit to 200 mg/day. Read more on cholesterol.

Sodium: Limit sodium intake to less than 2,300 mg/day.

Total Carbohydrates:

Your total carbohydrate intake should be about 50 - 60% of your diet, or 2.0 - 2.5 grams per pound of (desired) bodyweight. People with diabetes should follow the advice of their physician and registered dietitian.

Dietary Fiber: Aim for 20 – 35 grams of fiber per day. A good source of fiber has 2.5 grams or more per serving.

Sugar: Try to limit your sugar intake to 50 - 60 grams per day, or less than 10% of your total calorie intake.

Protein: Your protein requirement is 0.8 – 1.2 g/kg bodyweight. (55 – 82 grams for a 150 lb person). Consider increasing your protein intake if you are just beginning a weight training program. Read more on protein.

Vitamins & Minerals:

Choose foods with high percentages of various vitamins and minerals. These foods are more nutrient-dense and also a good source of energy. Recommended Daily Allowances for vitamins and minerals

Title (WALT): Using micro-organisms in food production?

WILF:Must: Be able to name processes that use micro-

organisms. (C/D).

Should: Be able to describe what happens in fermentation (B/C).

Could: Understand the differences between bacteria and yeast.

(A*/ A).

Key Words: . Text Book p44/45

Lesson NineGCSE Year 11: Food Science

Fermentation – is a process that microbes carry out.

Respiration - is a process that we know about that gives us energy.

Glucose + Oxygen ENERGY + Water + Carbon

Dioxide

Respiration takes place in all the muscle cells in the body.

Fermentation is a chemical reaction that makes alcohol

Glucose ENERGY + ALCOHOL + Carbon Dioxide

Why does bread rise?

This happens because of the microbe used in the process which is called yeast. Yeast carries out the process of fermentation which produces the gas, ethanol or alcohol. Alcohol is a gas a room temperature and expands within the bread. This makes the bread rise.

Yogurt is made by using a bacteria that chemically reacts to milk. The bacteria are called Lactobacillus acidiphilus andSteptococcus thermophilus

8C: Microbes and Disease Lesson Three

Title: How do you make yoghurt?

WILF:Must: Be able to follow a method safely.

Should: Be able to understand the process involved in how yogurt is made.

Could: Answer summary questions.

WALTer

WILFredaH/W – To find out who first discovered bacteria and to name some types of bacteria. For

Fermentation is the brewing of beer and wine production. Also in bread making. The micro-organism involved in fermentation is yeast.

It is a chemical reaction that can be written and word equation.

Malt = malted barley grains

+ Warm water

Beer Making

Maltose (sugar)

Liquid is boiled and cooled

+ Hops

Bacteria and how they work?

They are asexual living things, this means that they multiply by dividing into two. There is only one parent and the cells are identical, they are clones. It takes 20 mins to divide.

How many bacteria cells will you get after 24 hours?

Show your calculation

20 mins

20 mins

0 1

1(20mins) 2

2 4

3 (1 hour) 8

1 16

2 32

3 64 82 or 8x8 = 64

1 128 2 2563 512 824 =

4,722,366,483

Title (WALT): What is food poisoning?

WILF:Must: Be able to explain what causes food

poisoning. (C/D).

Should: Be able to describe the symptoms of food poisoning (B/C).

Could: Be aware of the different techniques of preventing food poisoning being a problem.

(A*/ A).

Key Words: . Text Book p46/47

Lesson TenGCSE Year 11: Food Science

http://www.bbc.co.uk/health/conditions/foodpoisoning1.shtml

What causes food poisoning?

Over growth of microbes in food, e.g. bacteria (E. Coli)

Symptoms of food poisoning

Stomach pains, sickness, diarrhoea and fever.

Techniques for prevention

1) Tie hair back

2) Clean plates and cutlery

3) Washing hands

4) No insects

5) Cooking it thoroughly!

Title (WALT): What are the best conditions for growing crops?

WILF:Must: Understand how farmers increase the

growth of their crops (C/D).

Should: Explain the two main ways farmers control the effects of pests (B/C).

Could: Describe how weeds and fungi are controlled.

(A*/ A).

Key Words: Organic farming, intensive farming, fertilizers,

pesticides, biological control, herbicides, fungicides. Text Book p48/49

Lesson Eleven

GCSE Year 11: Food Science

Biological Control – they breed the predators of the pests and release them on the crops to eat the pests.

Herbicides – will weeds and allow the crops to grow.

Fungicides – chemicals used to kill fungi.

Miracle Grow Solution

Observations

Water only

Normal Strength

Double Strength

Prediction

As the solution gets stronger the taller they will grow

Title (WALT): What are is the controversial subject regarding rearing animals?

WILF:Must: . (C/D).

Should: (B/C).

Could: .(A*/ A).

Key Words: . Text Book p50/51

Lesson Eleven

GCSE Year 11: Food Science

WALT: Plan and Preliminary work

11: Additional Applied Lesson

Title: Fruit Juice Practical

WILF: You need to have completed your plan in draft and carried out your preliminary

work.

Course work

2) Planning Title: Date:

Aim:Apparatus: and Method: - Test 1, Test 2, Test 3, Test 4Risk assessment: - Test 1, Test 2, Test 3, Test 4Results: (Blank table) - Test 1, Test 2, Test 3, Test 4Prediction: - Test 1, Test 2, Test 3, Test 4

3) Obtaining results

Results: - Test 1, Test 2, Test 3, Test 4

Graphs - Test 1, Test 2, Test 3, Test 4 Conclusion: - Test 1, Test 2, Test 3, Test 4

4) Evaluating

Evaluation: - Test 1, Test 2, Test 3, Test 4

Extension: - Test 1, Test 2, Test 3, Test 4

Reference Page

Type of Juice

Weight of the

beaker (g)

Weight of juice and beaker

before (g)

Weight of juice and beaker

after (g)

% of water

content

Orange (Smooth)

Pineapple

Apple

Tomato

Type of Juice

Volume of Juice (g)

Weight of filter paper

before (g)

Weight of filter paper

after (g)

% of suspended matter

Orange (Bits)

Orange (Smooth)

Pineapple

Apple

Tomato

2) Obtaining Evidence Table of Results

3) Analysing Evidence Table and graphs (words)

Explain what the results show using a er:er statement (e.g. The hotter the temperature the quieter the students). Explain why?

4) Evaluating Evidence How good was your experiment?

What would you change?

Pineapple Apple Orange Grapefruit

1ml of DCPIP solution

Count the number of

drops of fruit juice that you add to

discolour the DCPIP

The DCPIP Test

Method

Type of Juice Number of Drops

1

Number of Drops

2

Number of

Drops3

Number of

DropsAverag

e

Orange (Bits)

Orange (Smooth)

Pineapple

Apple

Tomato

Type of Juice Volume of Juice Added (cm3)

1

Volume of Juice Added (cm3)

2

Volume of Juice Added (cm3)

3

Average

Volume of Juice Added (cm3)

Orange (Bits) 4.6 4.5 7.8 5.6

Orange (Smooth)

2.1 3.1 2.6 2.6

Pineapple 2.3 9.8 12.0 8.03

Apple 7.5 7.4 11.1 8.7

Tomato 2.1 1.3 3.6 2.3

Results

Type of Fruit Juice

Number of drops added

Pineapple 7 - 12

Grapefruit 10-11

Apple 9

Orange 5