Topic 8A Food and Nutrition
8Aa- Nutrients:
Nutrition describes what the food we eat gives us. Everything you
eat contains nutrients. These nutrients found in food are raw
materials. We have different types of nutrients. Our body needs a
balanced diet to absorb all the nutrients needed with the correct
amounts. Malnutrition is when your body doesn’t have all the
nutrients from not eating correct food (no balanced diet). Diet
doesn’t mean a healthy food programme no it means what you
generally eat throughout your day. We have 5 types of nutrients:
1- Carbohydrates: two types of carbohydrates. Carbohydrates are
really important for children for energy, growth and stay healthy).
They are the main source of energy in our body.
a) Sugar: are smaller particles that are sweet that is why we can
taste sugar. Glucose is the main sugar that our body uses to release
energy. e.g.: fruits, vegetables, beans and dairy
b) Starch: Is large molecules made up by tiny sugar particles that
can’t dissolve in water. Starch can’t be dissolved in water neither
can be dissolved from the liquids produced by our mouth because
our mouth doesn’t consists of the substance that dissolves the starch.
E.g.: Rice Potatoes, bread, cakes, cereal and grains/wheat
2- Protein: really important for growth and repair) e.g.: meat and
chicken
3- Fats: (to protect our organs, stay warm and carries vitamins and
minerals)
a) Healthy fats: Good for our diet and body and eat is really
important (Nuts, olive oil, avocado)
b) Unhealthy fats: Not good for your body and your diet and a lot of
them can cause illnesses and serious health problems (processed
food, biscuits)
4- Vitamins: essential for our body to keep us healthy, help us grow,
see, keeps our organs healthy and fight diseases.
5- Minerals: Iron and calcium
Substances:
a) Water: Acts as a lubricant, dissolves substances, fills up cells to
hold its shape, cools down the body by sweating and found in
beverages and many foods
b) Fibre: Helps in removing waste and it’s found in fruits, whole
grains and vegetables. Fibre is in plant based food. Fibre isn’t
digested as our body doesn’t consist of the substance dissolving it.
Fibre can prevent constipation, allows food to pass through the
digestive system organs and helps in excretion.
Nutrition labels help us know the nutrition facts about this food and
it is important to tell us either it is healthy or not. Calories is the
measuring unit of energy in food, NOT JOULES.
Nutrition facts shows us:
- Calories (is the measuring unit of energy in food)
- Daily Value percentage (%dv)
- Healthy or not
- Serving Information
- Nutrition facts
8Aa Food Tests
In this unit we are going to test 3 types of nutrients in food, which
are lipids (fats), protein and starch. We test these nutrients by
chemicals.
1- Starch: To test if a food consists of a starch, I will use a
chemical called iodine which is yellow-orange in colour. Once I
put the iodine on the food I may have one of either results:
- Positive result which will turn the colour of the iodine from
yellow-orange to blue-black.
- Negative result is when I add iodine and the food does not
consists of starch so it will be yellow-orange as it is.
2- Protein: To test for protein we use biuret which is copper
Sulphate and sodium hydroxide. The colour of biuret is blue,
so when added to a food consist of protein it will change from
blue to purple. However, if there is negative results the colour
will resume blue.
3- Lipids: To test if a food consists of lipids you should get a piece
of filter paper and then put on it the food and squash the food
if it is a solid, but if it is a liquid just pour a little bit. After a
while, the paper should have absorbed all the lipids in the food
causing the paper to be translucent when light passes through
it.
1) What are nutrients?
2) All types of food contain _______.
3) There are _______ type of nutrients.
4) What is a diet?
5) What is a balanced diet and its importance?
6) Define Malnutrition:
7) How many types of nutrients there are?
8) List all the 5 types of nutrients and explain each one with all the thing it
does to our body and their types.
9) What type of nutrient is the main source of energy?
10) Why is carbohydrates really important for children?
11) What are the types of carbohydrates with listed examples of each
one?
12) What is the importance of fats in our body?
13) What are the two types of fats with examples?
14) What is meant by processed food?
15) What is the importance of protein in our body?
16) What is the importance of vitamins?
17) What is the importance of minerals in our body?
18) What are water and fibre considered as?
19) What is the importance of water?
20) What is the importance of fibre?
21) What are the nutrition labels?
22) What is starch?
23) Why is starch tasteless?
24) Why can we taste sugar?
25) What is glucose?
26) From where can our bodies get fibre?
27) Importance of food labels.
28) What are the three nutrients we are testing if they are present in
food or not?
29) What is the chemical used to test if starch is present?
30) What is the colour of the answer in question 29?
31) Explain the experiment to test starch.
32) What will happen to the substance in question 29 if there was
starch in the food?
33) What is the chemical used to test if protein is contained in a food
or not?
34) What is the answer of question 33 consists of and its colour?
35) Explain the experiment to see whether protein is present in the
food or not.
36) What is the scientific name of fats?
37) What is used to test if lipids are in the food or not?
38) Explain the experiment of lipids.
8Ab: Uses of nutrients
Food is a really important resource that our body needs. Food acts as a fuel.
Carbohydrates is the main source of energy in our body. The type of sugar
that gives energy from carbohydrates glucose. Examples of carbohydrates are
bread, white grain, flour, fruits and vegetables. I have two types of
carbohydrates:
1- Simple: Sugar (quick boost of energy)
2- Complex: Starch (long-lasting energy)
Calculating Energy requirements:
Everyday, I need a certain amount of energy. This amount of energy is
depending on three factors:
1- Age: the energy you need depends on your age:
a) Children: will need a large amount of energy because they are
growing.
b) Teenagers: will need a large amount of energy because they are
growing, but the teenager will need even more than children because
they are growing and their size is larger.
c) Adults: they don’t need a large amount of energy because they aren’t
growing anymore.
2- Gender/Sex: males will need more energy than females because they
have more muscles because of their hormones.
3- Activity: is what you do in your day (exercise) more activity done more
energy required.
Energy Balance:
The energy input (the amount of energy your body gains) must be equal with
the energy output (energy released from the body). If the energy input is more
than output, the extra energy will be stored as fats and you will be obese. If
the energy output is larger than input, you will lose mass.
Fats: Energy Store:
- Storage for energy.
Importance:
- Vitamin absorption (carries vitamins and minerals)
- Protection for organs
- Insulation (keep warm)
Examples of fats: Oil, Nuts, Fatty fish, Avocadoes
Protein:
Protein is important for growth and repair. Protein makes new cells which
helps in growth and repair because when you grow you need more cells which
is the job of protein, and when you are sick some cells are damaged and ide so
eating protein will repair them or make new cells if they are dead. Protein is
in fish, meat and chicken.
Vitamins and Minerals:
Eating minerals (iron and calcium) and vitamins is responsible for keeping
your body healthy.
Vitamins:
Vitamin A: To make your Eyesight healthy. (Carrots)
Vitamin C: Makes your immune system healthy (keeps tissue healthy) (Citrus
fruits)
Vitamin D: Bone health. (milk)
Calcium: To make bones and teeth strong (dairy products)
Iron: making red blood cells (red meat)
1) Why is food important?
2) What is the main source of energy?
3) What type of sugar is gained from carbohydrates?
4) Give examples of carbohydrates.
5) What are the two types of carbohydrates with explanation?
6) Why is calculating the amount of energy important?
7) What are the factors that are used to test the amount of energy you
should take?
8) Which age group should take most energy and why?
9) What is meant by “Activity”?
10) Which gender requires more energy and why?
11) What is the importance of energy balance?
12) What is the correct balance for energy?
13) What would happen if your input of energy is more than your
output?
14) What would happen if the output of energy is more than your
input?
15) What is the importance of lipids? (Give examples)
16) Why is protein necessary in your diet?
17) How does protein help in growth and repair?
18) What are vitamins and minerals responsible of?
19) What are minerals?
20) Write down all the vitamins you studied and their importance?
21) Importance of:
- Calcium:
- Iron:
8Ac: Balanced Diet
Food is the thing responsible for giving your body energy. When your body
gains the energy, it will be ready to move, be active and alert, grow, repair,
keep warm and more functions. This sums that food acts a fuel to our body.
Here comes the importance of balanced diet. When you eat a balanced diet
your body obtains all the nutrients it needs with correct amounts to give you
energy.
Food labels are the nutrition facts the food stores. Usually, nutrition labels
will contain salt, fats and sugar. Food labelling is colour coded to know
whether the food is high, low or medium. There are 3 colours used to
represent whether this food is high, medium or low:
I. Green – Low – Eating a lot of it is healthy.
II. Amber or Orange – Medium – Not preferred to eat a lot of it.
III. Red – High – Eating a lot of it is unhealthy.
The three factors displayed on a food label are:
a) Salts: will be displayed as Salts.
b) Fats: will be displayed as Saturated or Sat. Fats or Saturated Fats
c) Sugar: will be displayed a Sugars.
Fats are two types:
1- Healthy Fats: are unsaturated fats which won’t be written on food
labels.
2- Unhealthy Fats: are Saturated fats which will be written on food labels.
A balanced diet is required because it helps our bodies obtain all the nutrients
need with correct amounts to provide us with the suitable amount of energy.
Nutrients Importance:
1- Carbohydrates: main source of energy.
2- Protein: For growth and repair (making new cells)
3- Lipids: For insulation, protection and absorption of minerals.
4- Vitamins: Stay healthy.
5- Minerals: Stay healthy.
Substances Importance:
1- Water:
i) Acts as a lubricant
ii) Dissolves substances
iii) Cools down the body temperature
iv) Fills up cells
2- Fibre:
i) Prevents constipation
ii) Allows food through the digestive system organs
Poor Nutrition is when someone doesn’t follow a balanced or healthy diet.
Reasons that may cause malnutrition are:
- Undernutrition (not eating enough)
- Eating too much
- Not getting the right nutrients
Malnutrition is when you’re having a bad diet. Malnutrition has two causes:
1- Obesity: excess amount of energy from unhealthy foods especially from
eating unhealthy. The excess amount of energy is stored as lipids which
will make you obese.
2- Starvation or deficiency disease: Starvation means that you have lack of
all nutrients, but deficiency disease is lack of one nutrient.
Factors leading to obesity:
1- Excess amount of energy
2- Lack of physical activity
3- Genetic reasons
4- Unhealthy food consumptions
Effects of Obesity:
- Breathing difficulties
- Having diabetes of type 2
- Risk of heart disease
Deficiency Diseases:
1- Kwashiorkor: caused of not having enough protein in your diet, and a
symptom for having kwashiorkor is a pot belly.
2- Anaemia: caused by nor eating enough iron in your diet, and having
pale skin and lips is a symptom.
3- Rickets: caused by not in taking any calcium in your food, having bent
bones is a symptom of rickets.
4- Scurvy: caused by not having enough vitamin C in my diet, and it
makes soft tissues in the mouth bleed.
5- Night blindness: Vitamin A deficiency
1) What does food acts as?
2) Why does food acts as a fuel?
3) What is the importance of a balanced diet?
4) What are food labels consisting of?
5) How can I know if this material is high, medium or low?
6) What is the colour coding system on food labels and what do they
mean?
7) What are the types of lipids?
8) What is saturated lipids and unsaturated lipids?
9) What is the importance of each type of nutrients?
10) What are the substances and their importance?
11) What are the reasons of poor nutrition?
12) What is meant by malnutrition?
13) Define Obesity:
14) Define Starvation:
15) Define deficiency disease:
16) What are reasons for being obese?
17) How does obesity affect the human’s health?
18) What are 5 deficiency diseases?
19) Complete the following table:
Deficiency Disease Reason Symptoms
Kwashiorkor
Lack of vitamin A
Lack of vitamin C
Pale skin and lips
Rickets
8Ad: Digestion
Nutrients eaten cannot be swallowed into the gullet in very big pieces, so once
the food is taken into the mouth digestion starts. Digestion is the process that
breaks down large insoluble molecules into smaller soluble molecules.
Digestion takes place in the gut which is a tube made of different organs.
Moreover, the digestive system contains two types of organs:
1- Digestive Organs: food can pass through them
2- Organs that help in digestion: food cannot pass through them.
Digestion is two types:
1- Mechanical Digestion: Breaking down large insoluble molecules into
smaller soluble ones by crushing the food by the teeth.
2- Chemical digestion: Breaking down large insoluble molecules into
smaller soluble ones by enzymes.
1) Mouth: The mouth is the organ where you put the food in it, and this
process is called ingestion which means the intake of food. Inside the
mouth, both types of digestion takes place which are chemical and
mechanical.
a) Mechanical: takes place by moving your mouth when you are crushing
the food by your teeth.
b) Chemical: the usage of the tongue to mix the food with the saliva. The
saliva is produced by salivary glands which are one of the organs that
helps in digestion by producing saliva and the saliva contains enzymes
which digests faster the food chemically. These enzymes are making
substances dissolve faster which classifies enzymes as Biological
Catalysts. Biological Catalysts are any substance that makes a chemical
reaction faster. In the mouth, consists the enzymes that breaks down
carbohydrates.
2) Gullet: Muscle above food contracts making the tube above food
narrower which pushes the food towards the stomach.
3) Stomach: contains hydrochloric acid that has a pH of 1 or 2 for enzymes
breaking protein to work well and to kill bacteria. Furthermore, in the
muscle contains both types of digestion:
a) Mechanical digestion: the stomach has muscles
b) Chemical digestion: the stomach contains enzymes or Biological
catalysts that digests protein.
4) Liver: The second organ that helps in digestion because it produces
enzymes or Biological catalysts which are bite salts that digests fats and
the same time bite salts increases the surface area for enzymes to digest
fats.
5) Pancreas: Produces enzymes inside the small intestine.
6) Small intestine: Absorbs (takes nutrients from digested food to the
blood) nutrients from digested food.
7) Large Intestine: Water is absorbed from undigested food and faeces are
formed.
8) Rectum: Where faeces is stored and then faeces is pushed out from the
anus. This process is called egestion (elimination of faeces from the
anus)
Bacteria is useful as they may break some of the nutrients that the body can’t
and they are also harmful.
Stomach: Small
Mouth: The mouth is contains intestine:
the organ where you hydrochloric
put the food in it, and Absorbs
1) Why are food pieces not able to be swallowed into the gullet?
2) What is meant by digestion?
3) What is the gut?
4) What are the types of digestion with explanation?
5) What are the two types of organs in the digestive system?
6) What are the digestive system organs in order?
7) What processes occur inside the mouth?
8) What is ingestion?
9) What is digestion?
10) How many type/s of digestion occur in the mouth?
11) How do these/this type of digestion occur in the mouth?
12) What is the first organ that helps in digestion?
13) What is the importance of the salivary glands?
14) What are enzymes?
15) What does the saliva contain?
16) What are biological catalysts?
17) What happens in the gullet?
18) What is the importance of the muscle in the gullet?
19) What is another name for the gullet?
20) What acid does the stomach contain?
21) What is the pH of the acid inside the stomach?
22) What is the importance of this acid?
23) What type/s of digestion that occur in the stomach and how?
24) Where does digestion ends?
25) What happens in the small intestine?
26) What occurs in the large intestine?
27) What is absorption?
28) What is formed in the large intestine?
29) What happens in the rectum?
30) Where does egestion take place?
31) What is meant by egestion?
32) What is the importance of the liver?
33) What is the importance of the pancreas?
34) How are bacteria useful?
35) How are bacteria harmful?
36) What are the enzymes that breaks down protein, fats and
starch?
8Ae Absorption:
Once food has been digested, they are small and soluble enough to be
absorbed into the blood for the organs to have the nutrients required.
Absorption takes place in the small intestine where digestion ends. Absorption
can only take place when the food is small and soluble.
Diffusion is when particles mix together from high to low concentration.
Diffusion occur in the small intestine. Osmosis is the movement of water
molecules across a semi-permeable membrane. Osmosis occur in the large
intestine. They both occur naturally.
In order to have a model explaining diffusion and osmosis we have a model
using something called the visking tube. The visking tube is made from a
synthetic membrane which only allows small particles to be transferred out of
it the same as the small intestine. The visking tube has molecules of
sugar/water which then at the end will be transferred into the beaker full of
water where diffusion takes place:
- Visking Tube: represents the small intestine where it has the digested
food molecules.
- Water/Sugar: represents the food particles in the small intestine which
then will be absorbed into the blood.
- Water in the beaker: represents the blood which will have the absorbed
nutrients.
Visking tubing is an artificial membrane. We can use Visking tubing to model
what happens in the small intestine as food is digested and absorbed into the
body.
In the small intestines there are some features that helps it to have diffusion
faster:
1- Small intestines has villi and micro-villi: these are finger-like
projections which increases the surface area of the small
intestine.
2- Many blood vessels: to allow many nutrients diffuse faster
between the walls of the small intestine and blood, so
absorption can take place.
3- Very thin walls: this allows diffusion to occur faster between
the small intestine and the blood.
Alcohol is dangerous for the villi because it can make them shorter.
1) What happens to food particles when they are digested?
2) Where does absorption take place?
3) When can absorption occur?
4) What is meant by diffusion?
5) Describe the concentration level of substances in diffusion.
6) Where does diffusion take place?
7) What is meant by osmosis?
8) Where does osmosis take place?
9) What is the difference between osmosis and diffusion?
10) What is the visking tube?
11) Explain the visking tube and how it helps to model the small
intestine.
12) Identify what does the visking tube, water/sugar particles inside
the visking tube and the water inside the beaker represent.
13) What are the structures of the small intestine?
14) What are the villi and micro-villi?
15) State the adaptations of the small intestine?
16) What do all of the adaptation work on?
17) What is absorption?
18) How can villi and micro-villi be damaged?
19) What is the effect of alcohol on villi and micro-villi?
