The Science and Technology of

Transcription

1 IM Technology Learning Activity: The Science and Technology of Food Student Edition CIMC TE8147

2 The Science and Technology of Food Developed by the Curriculum and Instructional Materials Center Oklahoma Department of Career and Technology Education for the Division of Technology Engineering TE8147

3 Copyright 2010 Oklahoma Department of Career and Technology Education Curriculum and Instructional Materials Center All rights reserved. Printed in the United States of America by the Oklahoma Department of Career and Technology Education Stillwater, Oklahoma This publication, or parts thereof, may not be reproduced in any form by photographic, electrostatic, mechanical, or any other methods for any use including information storage and retrieval, without written permission from the publisher. Web site addresses were accurate and all content on referenced web sites was appropriate during development and production of this product. However, web sites sometimes change; the CIMC takes no responsibility for a site's content. The inclusion of a web site does not constitute an endorsement of that site's other pages, products, or owners. You are encouraged to verify all web sites prior to use. The Oklahoma Department of Career and Technology Education does not discriminate on the basis of race, creed, color, national origin, sex, age, veteran status, or qualified handicap.

4 Contents INTRODUCTION...5 LESSON 1 Food and Your Body...7 Activity: How Much Do You Know?...9 LESSON 2 Turning Food to Energy Activity One: Nutrition Crossword Activity Two: Display of Digestion LESSON 3 How Much Should You Eat? Activity: How Many Calories Do You Need? Quiz/Review: Lessons LESSON 4 Eating Healthy Activity One: What Is In Your Food? Activity Two: Test for Carbohydrates in Food Activity Three: Fast Food Facts LESSON 5 Water Activity One: Investigate the Solvent Properties of Water...43 Activity Two: Add a Solute to a Solvent to Create a Food Product Activity Three: Reactions in Water

5 LESSON 6 Acids and Bases Activity One: The ph of Water Activity Two: Find the ph of Foods Activity Three: The Effects of Acids and Bases on Foods Activity Four: Is This Drink Any Good For Me? Quiz/Review: Lessons LESSON 7 Enzymes and Food Preparation Activity: Examine Enzyme Action on Protein LESSON 8 Food Additives and Preservation Activity One: What Is In Here? Student Supplement Activity Two: Preserving the Flavor Activity Three: The Effects of Preservation LESSON 9 Food Borne Illness Activity One: Fight Bac! Activity Two: Sanitation Savvy LESSON 10 Food Security Activity: Investigate Bioterrorism LESSON 11 Careers Activity: Investigate Careers Related to Food Science and Technology Quiz/Review: Lessons

6 Science and Technology of Food We all know that we need food to survive. It provides the energy we need to do everything we do in a day. But what is the science behind food? How do science and technology affect the foods you eat each day? Even if you grow everything you eat, there is science or technology, or both, involved. This TLA will explore how food, science, and technology all work together. What You Will Learn About: Why food is necessary The nutrients food provides How food is turned into energy The digestive process How much you should eat Healthy eating Basic food groups Fast food nutrition The importance of water Solutes and solvents Acids and bases Enzymes and food preparation 5

7 Food additives and preservation Food borne illness Food terrorism and bioterrorism Food science careers What You Will Do: Play an online game about healthy food choices Complete a crossword puzzle on nutrition View animations on digestion Create a poster on a part of the digestive system Create a food diary Determine how much you should eat each day Determine the nutrients you get from your diet Test for carbohydrates in foods Determine the calories and nutrients in fast foods Select healthier choices from fast food menus Investigate the solvent properties of water Add a solute to a solvent to create a food product Make foods dance in water Determine the ph of water Find the ph of various foods See the effects of acids and bases on food Discover the vitamin C content of drinks See the effect of enzymes on protein Examine the additives in drinks Determine how preservation affects flavor See the effects of preservation methods Complete activities related to fighting bacteria Grow bacteria Investigate bioterrorism Investigate careers in food science Create a presentation on a career 6

8 LESSON FOUR Eating Healthy We have learned that you need a certain number of calories each day to provide energy and keep your body working right. But, eating the right foods will help you fuel your body better than just eating a bunch of junk. Your visit to My Pyramid showed you how many calories you need each day. That site also has a lot of good information on the balance of foods you need for good health and energy. Some basic guidelines include: Eating enough nutrients while staying in your calorie range `` Choose nutrient-dense foods and drinks `` Limit your use of saturated fats and trans fats, cholesterol, added sugar, and salt `` Choose a balanced diet with a variety of healthy foods Eating from the basic food groups `` Eat plenty of vegetables and fruits and a variety of them Words to Know cholesterol a form of fat found in animal sources of food saturated fats fat that is solid at room temperature trans fats a chemically processed fat that is considered unhealthy nutrient-dense food with high levels of nutrients compared to calories `` For a 2000 calorie diet, you should eat at least 2 ½ cups of vegetables and 2 cups of fruit each day Go to gov/pyramid/vegetables. html and read more about the foods in the vegetable group and to mypyramid.gov/pyramid/ fruits.html for information on fruits. 27

9 `` Eat 3 or more servings of whole grain foods each day whole grains should make up half of the grains you eat. A total of 5 7 ounces of grains should be eaten a day, depending on your age, gender, and activity level. `` Go to gov/pyramid/grains.html and read more about the grain food group. There are two classifications of grains whole grains and refined grains. Whole grains include oatmeal, whole cornmeal, brown rice, and whole wheat flour. Most of the bread and pasta items people usually eat are the refined type you should try to include more of the whole grains each day. Refined grains include white flour, white rice, and white bread. Eat or drink 3 cups of fat-free or low-fat dairy products each day Limiting fats `` Fats should make up 20 to 35 percent of your calories with most coming from fish, nuts, and vegetable oils `` Eat meat and dairy foods that are lean, low-fat or fat-free `` Limit saturated fats and trans fats `` Eat fiber-rich carbohydrates `` Eat fiber-rich fruits, vegetables, and grains `` Limit added sugars and other high calorie sweeteners Go to gov/pyramid/milk.html and read more about the milk and dairy group. `` Meat and animal proteins, as well as beans and nuts, make up the protein food group. You only need about 6 ounces a day of these foods. Go to pyramid/meat.html and read the information on the meat and bean food group. 28

10 A O ctivity N E What Is In Your Food? As you have just seen, you need a variety of nutrients each day. What You Will Do: For this activity, you will list foods you ate yesterday and then decide which food group they fit into. You will then evaluate how your diet stacks up to the food pyramid. What You Will Need: Pen or pencil Food labels Computer with Internet access What To Do: 1. Use the chart with this activity to list all the foods you ate yesterday. You should list each item on a separate line. NOTE: If you ate a hamburger, you would list the bun on one line, the meat on another, the cheese on another, and so on. 2. Decide which food group each food fits into. Place a check mark in the box for that food group. Repeat with all the food you ate. 3. Add the number of servings in each group and write that in the total servings box on the chart. 4. Write down the recommended number of servings you are supposed to have from your my pyramid assignment in Lesson 3. 29

11 Food I Ate Vegetables Fruits Total servings: Recommended number of servings: Difference: Grains Total servings: Recommended number of servings: Difference: Dairy Total servings: Recommended number of servings: Difference: Meats/Beans/Protein Total servings: Recommended number of servings: Difference: Fats/Oils Total servings: Recommended number of servings: Difference: Total servings: Recommended number of servings: Difference: Discretionary calories Total servings: Recommended number of servings: Difference: 30

12 5. How did what you ate compare with what you were supposed to eat? 6. What can you do to eat a more healthy diet? 31

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14 A T ctivity W O Test for Carbohydrates in Food Breads and pastas are probably the most common carbohydrates. But many other foods, including fruits and vegetables, contain carbohydrates. Let s see where the carbs are! What You Will Do: For this activity, you will use a solution to test foods to see if they contain carbohydrates. What You Will Need: Aluminum foil, heavy duty Scissors Eyedropper Potassium iodine/iodine solution Food samples Benedict s solution Heat source Test tubes (or baby food jars, custard dishes, etc.) Rubber gloves Pencil Paper CAUTION: When using iodine and Benedict s solution, wear rubber gloves and handle carefully to avoid stains. Do not eat food that is being chemically tested. 33

15 What To Do: Part 1 Record the results of your test using the chart in this activity. To detect starch: 1. Cut aluminum foil into 4-inch squares. Lay the squares on a table. 2. Place a small quantity of food on each square. Label each square with the name of the food (one food per square). 3. Fill an eyedropper with the iodine test solution. Place one drop of the iodine onto each of the samples. 4. Record your results on the Carbohydrate Test Record provided in the STARCH TEST column. 5. Wash, rinse, and put away eyedroppers. Dispose of food samples and aluminum squares. Clean your work area. 6. If a blue-black (purple) color indicates the presence of starch, which of the food samples contained starch? Part 2 To detect simple sugar: 1. Put a small amount of the food sample in a test tube. 2. Add 1 ounce of Benedict s solution (blue in color). 3. Heat the test tube. (Do not over-heat the glass test tube or place it over an open flame.) 4. Record your results on the form provided in the SIMPLE SUGAR TEST column. 34

16 5. Dispose of used food samples. Wash, rinse, and put away all test tubes. Clean your work area. 6. If a red-orange color indicates the presence of sugar, which food samples contained sugar? 35

17 FOOD SAMPLES CARBOHYDRATES TEST RECORD TEST RESULTS STARCH TEST SIMPLE SUGAR TEST 36

18 A t ctivity h r e e Fast Food Facts Let s look at how the nutritional figures add up for fast food items. 1. Select a fast food restaurant where you like to eat and write it below. 2. On the chart provided, write down foods from three typical meals you eat at that restaurant, including drinks. NOTE: Try to choose a breakfast, a lunch, and a dinner if possible. 3. Go to the Internet and find your restaurant s website. 4. Write down the nutritional information for the meals on the chart provided. 5. Total the columns. 6. Evaluate the total amounts that you would have consumed if you ate these meals in a day and draw conclusions. Write them below. 7. Return to the website and create three new meals that would be better choices and healthier for you to eat. Write them on the Healthier Fast Food Meals chart provided. 37

19 Foods Calories Food Item 1 Food Item 2 Food Item 3 Food Item 4 Drink Food Item 1 Food Item 2 Food Item 3 Food Item 4 Drink Food Item 1 Food Item 2 Food Item 3 Food Item 4 Drink Totals Calories from fat Total fat Typical Fast Food Meals Saturated fat Cholesterol Sodium Carbohydrates Fiber Sugars Protein Meal 1 Meal 2 Meal 3 38

20 Foods Calories Food Item 1 Food Item 2 Food Item 3 Food Item 4 Drink Food Item 1 Food Item 2 Food Item 3 Food Item 4 Drink Food Item 1 Food Item 2 Food Item 3 Food Item 4 Drink Totals Calories from fat Total fat Healthier Fast Food Meals Saturated fat Cholesterol Sodium Carbohydrates Fiber Sugars Protein Meal 1 Meal 2 Meal 3 39

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