Week 12 BIO Discovery - A Balanced Diet PDF

 2. Structure & Function in Living Organisms 2d. Movement of Substances into and out of cells 2H. Transport Week 12 BIO Discovery – A Balanced Diet Textbook Page Refs: 52-57, 59 - 61  Previous Previous Week This Week Lesson Nex...

 2. Structure & Function in Living Organisms 2d. Movement of Substances into and out of cells 2H. Transport Week 12 BIO Discovery – A Balanced Diet Textbook Page Refs: 52-57, 59 - 61  Previous Previous Week This Week Lesson Next Week Lesson Lesson Lesson Title Movement across Lesson A Balanced TitleDiet Lesson Title Digestive System membranes 2 Learning Objectives 2.24 understand that a balanced diet should include appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, Insert Text water and dietary fi bre 2.25 identify the sources and describe the functions of Insert carbohydrate, Text lipid (fats and oils), vitamins A, C and D, the protein, mineral ions calcium and iron, water and dietary fi bre as components of the diet Insert Text 2.26 understand how energy requirements vary with activity levels, age and pregnancy Insert Text  What is a balanced diet? A balanced diet is one that provides all the essential nutrients in the right proportions to maintain good health. Having a balanced diet helps prevent malnutrition and related health issues.  Malnutrition Health problems caused by malnutrition are summarised in the table below: Condition Cause Effect on the body CHD (coronary heart disease) Consuming excessive Fatty deposits build up in amounts of saturated fat and arteries. This can reduce cholesterol blood flow to the heart and result in heart attacks. obesity More energy is taken in from Excess energy is stored as fat. food than is required for Excessive weight can activities contribute to development of CHD and type 2 diabetes. constipation Insufficient fibre Digested food cannot be pushed through the alimentary canal. This increases the risk of bowel cancer. rickets Insufficient vitamin D or Growing bones are deformed insufficient calcium  Sources and Functions of Nutrients Over the next slides we will explore the name, function and sources of the 7 main food groups. Action description, e.g. Represent by a diagram or graph (labeled as appropriate). The sketch Complete should a summary giveof table a this general idea of the information. Yourequired shape may wish or relationship to use the followingand template: include relevant features. Week 12 BIO Discovery Resource – Nutrient Summary Table Carbohydrates Function: Primary source of energy Sources: Bread, cereals, pasta, rice, potatoes Types: Simple carbohydrates (sugars) Complex carbohydrates (starches)  Proteins Function: Growth, repair, and maintenance of body tissues Sources: Meat, fi sh, eggs, dairy, legumes, nuts Composed of amino acids Essential for: Enzyme production Hormone regulation Immune system function  Lipids (Fats and Oils) Function: Energy storage, insulation, hormone production Sources: Butter, oils, nuts, avocados, fatty fi sh Types: Saturated fats Unsaturated fats (monounsaturated and polyunsaturated) Trans fats (to be avoided)  Dietary Fibre Function: Aids digestion by providing bulk to push food through the intestines, promotes gut health Types: Soluble fi bre: Lowers cholesterol and blood sugar Insoluble fi bre: Promotes regular bowel movements Sources: Whole grains, fruits, vegetables, legumes  Water Function: Essential for all bodily processes as metabolic reactions take place in aqueous solutions Sources: Water, beverages, fruits, vegetables  Vitamins and Minerals Function: needed in small quantities to maintain health Sources: fruits and vegetables, meats, dairy products  Examples of Vitamins and Minerals Deficiency Nutrient Role in the Body Food Sources Symptoms Needed for strong teeth and Osteoporosis (weak Calcium bones; involved in blood Milk, cheese, eggs bones later in life) clotting Helps the body absorb calcium; Oily fish, dairy, Weak bones, rickets Vitamin D required for strong bones and sunlight (made by the (in children) teeth body) Forms collagen (skin, hair, Scurvy (bleeding Citrus fruits, green Vitamin C gums, bones) gums, fatigue) vegetables Meat, liver, dairy, Needed to make pigment in the Night blindness, dry Vitamin A leafy green retina for vision skin vegetables, eggs Needed to make haemoglobin Anaemia (fatigue, Red meat, liver, leafy Iron in red blood cells, helps carry weakness) green vegetables, oxygen spinach  Factors Aff ecting Nutritional Needs Nutritional requirements vary throughout an individual's lifetime They will still require the same key food groups, but in diff erent quantities. Group Nutritional needs Reason Higher proportion of Protein is needed for growth. Children protein in diet Decrease in energy Energy needs decrease as activity levels and growth Adults requirements with age slow down. Higher energy More energy is needed for movement as muscles Active Individuals requirements contract and respire faster. Energy is needed for foetal growth and to support the Increased energy, calcium, Pregnant Women mother's body; extra calcium and iron help build and iron bones, teeth, and blood for the foetus. Breastfeeding Increased energy and Energy is needed to produce breast milk, and calcium Mothers extra calcium is required to maintain milk quality. Higher average energy Males generally have more muscle mass compared to Males requirements fat, which requires more energy. Let’s check our understanding – true or false Bread, pasta and rice are good True sources of carbohydrates Breastfeeding mothers require less False calcium in their diets Males have higher average energy True requirements Iron is needed to make pigment in the False retina for vision Fruit and vegetables are an excellent False source of protein Dietary fi bre pushes food through our True intestines Explore Lessons This Week What materials will you need? Pens, pencils, plain and lined calculator. Video complete! See you next time!