Nutrition

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**Nutrition**
This unit covers:
 * Food nutrients - Protein, Carbohydrates, Lipids, Vitamins, Minerals
 * Diets for optimum nutrition


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**PROTEIN**
Protein has many important functions as a nutrient:
 * The Nutritional Function of Protein**
 * It is necessary for the growth and repair of body tissues.
 * It is also a source of energy - 1g of protein provides 17kJ (4 kcal)

**TASK 1**
After a protein is eaten it is broken down by digestion into amino acids, which are then absorbed and used to make other proteins in the body. The human body is able to make some amino acids for itself. These are known as non-essential (or dispensible) amino acids. However, it is not able to do this for every amino acid so a certain number must be supplied by the diet. They are known as the essential (or indispensable) amino acids and for the human adult there are eight: In children, Histidine is also considered to be an essential amino acid since they are unable to make enough to meet their needs. All animal and plant cells contain some protein but the amount of protein present in food varies widely (Figure 4). It is not just the amount of protein that needs to be considered - the quality of the protein is also important and that depends on the amino acids that are present. If a protein contains the essential amino acids in the approximate proportion required by humans, it is said to have a high biological value. If it is too comparatively low in one or more of the essential amino acids it is said to have a low biological value. The amino acid that is in shortest supply in relation to need is termed the limiting amino acid. In general, proteins from animal sources have a higher biological value than proteins from plant sources, but the limiting amino acid varies. Lysine is the limiting amino acid in wheat protein, Tryptophan in maize protein, and Methionine and Cysteine in beef protein. Among the vegetable sources, soya protein is the most complete.
 * Use the glossary in the FTIA text book to define the following terms:**
 * protein
 * amino acid
 * essential
 * Biological value
 * Essential and non** **essential amino acids**
 * Isoleucine
 * Leucine
 * Lysine
 * Methionine
 * Phenylalanine
 * Threonine,
 * Tryptophan
 * Valine
 * Animal and plant-source proteins**


 * Figure 4** Protein content of a selected number of foods (g/100g food)
 * **Food Amount of protein** || **(g per 100g of food)** ||
 * White rice, cooked || 2.6 ||
 * Pasta, cooked || 7.7 ||
 * White bread || 7.9 ||
 * Semi-skimmed milk || 3.4 ||
 * Cheddar cheese || 25.4 ||
 * Poached egg || 12.5 ||
 * Rump steak, grilled || 31.0 ||
 * Peanuts || 25.6 ||

**TASK 2**
Complete the chart with 5 examples of HBV and LBV proteins 2. 3. 4. 5. || 1. 2. 3. 4. 5. ||
 * **LBV Protein Foods** || **HBV Protein Foods** ||
 * 1.

**TASK 3**
• Plan and prepare a food product which contains a high biological value protein. • State the target group for the food product. • Calculate the protein content of the food product and compare this to the needs of your target group. Use the Food Standards Website embedded below. • Prepare a time plan and an order form (the order form for ingredients from school). media type="custom" key="9445270" [|Nutrients Calculator] The limiting amino acid tends to be different in different proteins, so when two foods providing vegetable protein are eaten at a meal, such as a cereal (e.g. bread) and a pulse (e.g. baked beans), the amino acids of one protein may compensate for the limitations of the other, resulting in a combination of higher biological value. This is known as the complementary action of proteins. • Protein is needed for growth and repair of the body. • The building blocks of protein are called amino acids. • Proteins are made of amino acids joined together to form chains. • Foods contain essential and non essential amino acids. • High biological value proteins contain all the essential amino acids needed by the body. • Protein can also provide energy: 1 gram provides 17 kJ (4 kcal).
 * Practical Task**
 * Complementary action of proteins**
 * Summary of Key points**

**TASK 4**
1. State THREE functions of protein? 2. Explain the terms essential and non essential amino acids. 3. Outline why the biological value of protein significant? 4. Describe using examples how the problem of a limiting amino acid be avoided? 5. List six good sources of protein.
 * Revision Questions**
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**CARBOHYDRATE**

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 * The Nutritional Function of Carbohydrate **

(NOTE remember amino acids from protein can also provide energy when other sources have been used).
 * Carbohydrate provides energy
 * 1g of carbohydrate provides 16kJ (4 kcal)
 * During digestion sugars and starches (carbohydrates) are broken down to glucose. Glucose is also stored as glycogen stores and when dietary supply of glucose is unable to supply the demands of the body, the glycogen is converted back to glucose.
 * Glucose is transported via the bloodstream to ceslls and there energy release occurs.

**LIPIDS**
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 * Lipids **


 * Table of Important Lipid Definitions **


 * **Term ** || **Definition ** ||
 * Lipid || An organic compound that contains aliphatic hydrocarbons, essential for the structure and function of living cells. Examples include fats, waxes and steroids. ||
 * Glycerol || A sugar alcohol with three hydrophilic hydroxyl groups. It is an important component of triglycerides (fats and oils) and phospholipids. ||
 * Triglyceride ||  ||
 * Fatty acid || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Fatty acids are carboxylic acids with a long hydrocarbon chain, usually straight. ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Essential fatty acid || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px; margin-left: -3.75pt;">Fatty acids that are required in the human diet. This means that they cannot be synthesized by the body from other fatty acids and must be obtained from food. ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Saturated fatty acid || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px; margin-left: -3.75pt;">A fatty acid in which no double bonds are present between the carbons of the fatty acid chains. ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Unsaturated fatty acid || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px; margin-left: -3.75pt;">One in which there are double bonds present between the carbons of the fatty acid chains. ||

<span style="font-family: 'Calibri','sans-serif';">Look up the following link:

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<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">Lipids many important functions as a nutrient: <span style="color: black; display: block; font-family: 'Calibri','sans-serif'; font-size: 15px; text-align: justify;">Lipids contribute to the feeling of fullness (satiety) and the body digests them slowly. .As already stated lipids are a very rich source of energy. When dietary fat exceeds the body’s requirement, the excess fat is stored in the body as adipose tissue. This is found under the skin and surrounding vital organs. Fat is a concentrated source of energy and foods that are high in fat provide a lot of energy. <span style="color: black; display: block; font-family: 'Calibri','sans-serif'; font-size: 15px; text-align: justify;">As fat provides a feeling of satiety it is easy to consume an fat and therefore an excess of energy. If too much energy is consumed, the excess energy is stored in the body as fat. Over the long term this may result a person becoming overweight or obese. <span style="display: block; font-family: 'Calibri','sans-serif'; font-size: 15px; margin-left: -3.75pt; text-align: justify;">Obesity is defined as an excessively high amount of body fat in relation to lean body mass. A body mass index of more than 30 is defined as obese by the World Health Organization. <span style="display: block; font-family: 'Calibri','sans-serif'; font-size: 15px; margin-left: -3.75pt; text-align: justify;">[]
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">The Nutritional Function of Lipids **
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">Lipids are a rich source of energy
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">1g of carbohydrate provides 37kJ (9 kcal)
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">An insulating layer under the skin
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">Protecting vital internal organs
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">Fats act as a carrier for fat soluble vitamins A, D, E and K.
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">Lipids prevent hair and skin becoming too dry
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">Lipids provide essential fatty acids.
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">The Main Sources of Lipids in the Diet **
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">TASK **
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">List 10 food sources that provide fat in the diet. Include a range of saturated and Unsaturated fats.
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">The Effect of Low and Excess Fat Intakes **

Vitamins & Minerals


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 * Fat Soluble Vitamins**
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Function || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Sources || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Effects of deficiency or excess intake ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin A ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin D ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin E ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin K ||  ||   ||   ||
 * Water Soluble Vitamins**


 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Function || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Sources || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Effects of deficiency or excess intake ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin C ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Thiamin B1 ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Riboflavin B2 ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Niacin ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Pyridoxide ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Pantothenic acid ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Folate ||  ||   ||   ||
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamin B12 ||  ||   ||   ||

Use the following link to create a Wordle of the mineral you have been allocated. Save it to the gallery so I can share them with the class. Ensure you use key words adn terms to summarise the FUNCTION, SOURCES & DEFICIENCIES. [|WORDLE]
 * Minerals**

<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px; line-height: 150%;">• Vitamins and minerals are micronutrients – they are needed in very small amounts.• Vitamins and minerals have many roles in the body.• The body’s requirement for vitamins and minerals changes during our lifetime.
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">Vitamins and Minerals Key points **

**<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px; line-height: 150%;">Balanced Diets and Health **
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px; line-height: 150%;">Micronutrient deficiency || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px; margin-left: -3.75pt;">Lack of essential vitamins and minerals resulting from unbalanced food intake and specific problems of food absorption. ||
 * <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px; line-height: 150%;">Malnutrition || <span style="font-family: 'Calibri','sans-serif'; font-size: 15px; margin-left: -3.75pt;">The physiological condition resulting from inadequacy or imbalance in food intake or from poor absorption of food consumed. ||

**<span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px; line-height: 150%;">What is meant by a ‘balanced diet’? ** <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 15px;">In order to help consumers understand what constitutes a balanced diet and therefore to achieve a healthy nutritious diet various food selection guides have been developed. They aim to show consumers in an easy to understand how appropriate food choices.

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Assessment Task
**Written component** The PowerPoint should contain:
 * 1) Prepare a PowerPoint presentation for the class based on the topic you have been allocated.
 * 10 – 14 slides
 * Accurate information about the topic – can be point form
 * Appropriate illustrations – this may include graphs, diagrams, images or videos
 * 1) Develop an online activity for class members to do during or following the presentation. This could include a wallwisher, quizbuster or crossword.
 * 2) Provide the class with a single page summary of key points raised in your presentation (not a print off of the slides).

**Practical component** [|Nutrients Calculator] OnlineActivity Links [|Puzzle Maker Crossword] [|Online Crossword Creator] [|Wallwisher] [|Quizbusters]
 * 1) Choose a food product to make that is related to your allocated topic.
 * 2) Calculate the nutritional value of one serving of the product.
 * 3) Identify one vitamin OR one mineral to increase e.g.
 * //increase the calcium content of a salad//
 * //increase the iron content of a muffin//
 * //increase the vitamin D content of fried rice//
 * 1) Modify the recipe to improve the nutritional value of the chosen vitamin OR mineral.
 * 2) Recalculate the nutritional value and compare with the control.
 * 3) Prepare an ingredient list, equipment list and time-plan
 * 4) Prepare an ingredient order form.

Have a go at the Quiz below.... media type="custom" key="9886547" []