Teacher s CD CHAPTER 1 Nutrition

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1 How to use the Essentials for Living package Teacher s CD-ROM Extra resources on the updated CD-ROM are highlighted at the beginning of each chapter in the textbook. These include: PowerPoint presentations and accompanying Question Time Answer Sheets Recipe demonstration videos and accompanying worksheets (New!) Activity packs Class tests Learning contracts (New!) Teacher s CD APTER 1 Nutrition Slide presentation Student activity pack with revision crossword Class test Student learning contract Key words* Malnutrition Nutrient Macronutrient Micronutrient Nutrient composition Nutrient source Nutrient function Recommended daily allowance Empty-calorie foods Deficiency diseases Oxidation Energy balance Basal metabolic rate Learning outcomes After completing this chapter and the homework, assignments and activities that accompany it, you should: Understand why we need food. Be able to list the factors that influence our food choices. Have a good understanding of each of the six nutrients, including their composition, classification, sources, functions in the body and their RDA/GDA. Understand and be able to describe the effects of over-consumption of certain nutrients on the body (fat, sugar and vitamin/mineral supplements). Know the nutrition-related causes of the following deficiency diseases and be able to describe their symptoms: constipation and bowel disease, scurvy, rickets, neural tube defects, tooth decay, osteomalacia and osteoporosis, anaemia and goitre. Understand the term energy balance and be able to describe how it can be maintained by the individual. PowerPoint presentations Full-colour PowerPoint presentations are provided, summarising every topic, including photographs and illustrations. The presentations include: A Question Time session at the end of each section. Some chapters are very long, so a number of Question Time sessions can be included. Accompanying answer sheets for all the Question Time sessions. These allow for a group quiz-type format, which encourages group work and co-operative learning. Weblinks are included throughout the presentations. If you have internet access, these links connect you to relevant good-quality video clips. 2 Why we need food Food serves three functions in the body: 1. Heat and energy 2. Growth and repair 3. Helps fight disease *It is a good idea to keep an indexed notebook of key words with their definitions included for revision purposes. 5

2 ESSENTIALS FOR LIVING 3RD ED TEAER S HANDBOOK Recipe demonstration videos and accompanying worksheets Video demonstrations for the key Junior Certificate recipes are available with the ebook and on your Teacher s CD-ROM. Watch the video presentations with your class and further extend the learning with the accompanying worksheets. You can watch the videos with the accompanying voiceover, or, if you prefer to talk your students through the recipe yourself, just turn down the sound and pause wherever you like. Activity packs Full-colour activity packs are provided to enrich and extend learning. The packs are more compact than in previous editions to cut down on photocopying, but students will still have ample room to write full answers. Class tests Class tests are included for every topic. Large chapters, such as Chapter 1: Nutrition or Chapter 10: The Food Groups, have several class tests. As with the homework assignments, there are two types of class tests included in this edition: Traditional assessment of learning tests: The student completes the test him or herself from start to finish. Assessment for learning tests: The student corrects a test completed by another student, judging its correctness, errors and quality of answers for him or herself. Marking schemes and fully completed class tests are included in this handbook. You can photocopy these and distribute them to students to help them assess and mark the assessment for learning class tests. 6

3 How to use the Essentials for Living package Learning contracts A student learning contract is provided for each topic on the course. Learning contracts are a useful way of focusing students at the beginning of a new topic. They are also a useful tool later on, as they allow students to evaluate their own learning and see which areas they still need to work on. etest Multiple-choice testing for each chapter available online at etest.ie. For homework or in-class use, etest is the perfect way to test your learning or to revise. Click on the etest icon in your ebook to go straight to the relevant test for that chapter. Revision Questions 1. List the three functions of food in the body. 2. List five factors that can affect our choice of food. 3. What is malnutrition?. What are the six nutrients found in food? 5. What is the difference between macro and micronutrients? 6. Describe the composition, classification, and functions of protein in the body. 7. What do the letters RDA and GDA stand for? 8. Name two meat alternatives and explain their advantages in the diet. 9. Describe the composition, classification, and functions of fat in the body. 10. Suggest four ways fat could be reduced in the diet. 11. Describe the composition, classification, and functions of carbohydrate in the body. 12. On average, how much fibre should be eaten daily? Why is fibre important in the diet? Suggest ways in which fibre may be increased in the diet. 13. Name the water-soluble and fat-soluble vitamins. 1. Describe the sources, functions and deficiency symptoms of each of the following vitamins: A, B group, C, and D. 15. Name six minerals needed by the body. 16. Describe the sources, functions and deficiency symptoms of each of the following minerals: calcium, iron, iodine, fluorine, sodium and phosphorus. 17. How much sodium should be consumed daily? 18. What are the risks associated with consuming too much sodium? 19. List six sources of water in the diet. 20. What are the four main functions of water in the body? What is dehydration and what are its symptoms? How much water should be consumed daily? Describe four properties of water. 21. What is oxidation? 22. What is meant by energy balance? 23. What do the letters BMR stand for and what does the term mean? 2. How is energy measured? 25. List five factors that affect energy requirements. ebook Project the ebook in class while you learn; zoom in on diagrams, add notes and highlight relevant text. 7

4 Solutions and Marking Schemes for AfL Homework Assignments Homework Assignment 1 Chapter 1: Introduction to Nutrition and Protein Introduction to nutrition 1. List the three functions of food in the body. Produces heat and energy, growth and repair, helps us fight diseases. 2. Describe the three ways an individual could be malnourished. Could eat too little of certain foods. For example, not enough fruit and vegetables causes deficiency diseases, such as scurvy. Could eat too much, which causes obesity. Could have nothing to eat (starvation). 3. All foods contain one or more of the six nutrients. Name the six nutrients. Protein, fat, carbohydrate, minerals, vitamins, water What is the difference (differentiate) between macronutrients and micronutrients? Macronutrients, such as protein, require digestion, whereas micronutrients, such as vitamins, do not. Generally, macronutrients are needed in larger quantities by the body than micronutrients. 5. Name two nutrients under each of the following headings. Macronutrients (any two): Protein, fat, carbohydrate. Micronutrients: Vitamins, minerals. 6. Suggest four factors that influence a person s food choices. Any four of the following: Cost: Some foods are too expensive to buy regularly, such as fillet steak. Foods that are readily available, such as potatoes in Ireland. Foods that are commonly eaten in a country are often called staple foods. Foods in season, like strawberries in summertime. Lifestyle: For example, convenience foods are now more common because of our busy lifestyles. Culture and tradition, such as pasta dishes in Italy. Religious rules: For example, strict Hindus do not eat meat. Nutritional value: Some people choose foods because they know they are good for them, such as low-fat food. Protein 7. Using a simple diagram, describe the composition of protein. Protein is made up of chains of amino acids. Each amino acid is made up of the elements carbon, hydrogen, oxygen and nitrogen (). amino acids 8. List four sources of both animal and vegetable protein. Four of each: Animal: Meat, fish, eggs, cheese, milk. Vegetable: Peas, beans, lentils, pasta, nuts, brown bread, rice, breakfast cereals

5 Homework Assignment 1 9. Name four foods that are good sources of high biological value protein. Meat, fish, eggs, cheese, milk, meat alternatives. 10. Meat is a good source of protein. Why is protein important in the diet? Growth, repair of worn-out or damaged body cells, enzyme and hormone production, provides heat and energy. 11. What do the letters GDA stand for and mean? Guided daily amounts how much you need each day of something. 12. Explain any two of the following: (i) amino acid (ii) high biological value protein (iii) textured vegetable protein or mycoprotein. Amino acids are what protein is made of. High biological value protein foods contain all of the essential amino acids. Textured vegetable protein or mycoprotein are meat alternatives that are high in protein and made from vegetable sources, such as soya beans. 13. What are the main sources of protein in your diet? List at least four. Chicken, steak, fish fingers, eggs and milk (or any other reasonable answer). Total mark 5 9