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Y9 Nutrition
Y9 Nutrition
Y9 Nutrition
DIETRY NEEDS
Name:
DT
GROUP:
Project objectives:
YOUR DT LEVELS
Presentation skills:
Do
Do
Do
Do
Ideas + creativity:
7c
6a
6b
6c
5a
5b
5c
Planning + making:
4a
4b
4c
DT
TARGET:
3a
3b
Critical Evaluation:
Ideas +
creativity:
Planning +
making:
Presentation
skills:
sja 2010
3c
PREVIOUS
DT LEVEL:
HEALTHY FOOD
Ks3 Design & Technology
Section A
Food Quiz
1. How many portions of fruit/vegetables (incl. potato) do you eat in a typical
day?
a)
b)
c)
1 or 2
3 to 5
6 or more
a) None or 1
b) 2 or 3
c) 4 or more
a)
b)
c)
d)
e)
sja 2010
Section B
1. Hoe many snack items such as biscuits, cake chocolate, crisps and nuts do you
eat in a day?
a) More than 4
b) 2 to 4
c) One or none
a)
b)
c)
d)
a)
b)
c)
d)
500g or more
About 250g
About 125g
Hardly any
a) 4 or fewer
b) 5 to 8
c) 9 or more
5. Hoe many times a week do you eat meat products such as sausages,
burgers, meat, pies, luncheon meat?
a)
b)
c)
d)
Almost never
1 to 4
5 to 8
9 or more
HEALTHY
HEALTHY FOOD
FOOD
Ks3 Design & Technology
What is meant
by Healthy
eating?
Proper working
Variety of foods
Balance of nutrients
sja 2010
3
4
5
HEALTHY FOOD
Ks3 Design & Technology
sja 2010
HEALTHY FOOD
Ks3 Design & Technology
Nutrients
The 5 nutrients are:
F__________ and w__________ are also essential to keep the body healthy.
The NUTRITIONAL VALUE of food = the amount of E___________ (calories) and different nutrients
food provides.
There are 2 groups:
MACRONUTRIENTS are required in greater amounts by the body.
MICRONUTRIENTS are needed in smaller amounts by the body.
Highlight each group as directed
sja 2010
Nutrient
Function
Carbohydrates of which
starches
Protein
Fat
Sources
HEALTHY FOOD
Ks3 Design & Technology
Nutrients
Fill in the following MACRONUTRIENT chart:
Nutrient
Function
Sources
Minerals
Calcium
Iron
Sodium
Vitamins
Vitamin A
Vitamin B Group
Vitamin D
sja 2010
HEALTHY FOOD
Ks3 Design & Technology
Nutritional
analysis
Ingredients
Energy kcal
Protein
Carbohydrate
Fat
Do a nutritional analysis
Per 100g typical value
sja 2010
HEALTHY FOOD
Ks3 Design & Technology
Nutrients
All foods contain nutrients. It is the nutrients in our food which help us to keep healthy. Different foods contain
different nutrients, that is why we should eat more of some foods and less of others.
Read the paragraph below then use the words in the box to fill in the blank spaces.
build
warm
nutrients
energy
healthy
repair
N___________ are chemicals found in food. They help to b______ and r________ the
body. They provide the body with e_______ and help to keep it w______. They help the
body to remain h________
sja 2010
protein
fat
repair
vitamins
saliva
diet
teeth
Urine
Muscles
sweat
carbohydrates
fluorine
energy
warmth
blood
digestive
growth
body
infections
bones
minerals
HEALTHY FOOD
Ks3 Design & Technology
sja 2010
NUTRITION
HEALTHY FOOD
Ks3 Design & Technology
Main nutrients
Recommendations
Bread, other
cereals and
potatoes
Fruit and
vegetables
sja 2010
Foods containing
fats and sugars
HEALTHY FOOD
Ks3 Design & Technology
Vegetarians
Vegans
Special Dietary
Needs Groups
Demi-vegetarians
Lacto-ovo-vegetarians
Tasting Session
Vegetarian Foods
Lacto vegetarians
sja 2010
Fruitarians
HEALTHY FOOD
Ks3 Design & Technology
Toppings
PRODUCT ANALYSIS
A pizza has 4 layers:
- base
- moist layer
- toppings
- cheese
sja 2010
Pizza bases
Moist layer
Cheese types
HEALTHY FOOD
Ks3 Design & Technology
8 pizzas
Research
1.
2.
3.
Legal labelling
4.
5.
sja 2010
6.
7.
8.
9.
10.
HEALTHY FOOD
Ks3 Design & Technology
Systems
INPUT
PROCESS
sja 2010
OUTPUT
HEALTHY FOOD
Ks3 Design & Technology
Costing A PIZZA
Ingredient
Bought
weight (g)
Price
Amount
used
Cost
Evaluation
Test of outcome- how successful was it?
sja 2010
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Total Cost =
HEALTHY FOOD
Ks3 Design & Technology
Food PRACTICAL
EVALUATION
DISH COOKED:
Time Management
Preparation
Cooking- timing
Clearing away
Personal Organisation
Tidy work area
Calm when working
Following plan of action
Being hygienic
Worked well as a team
Did all my jobs
Helped each other
Did not argue
Told team what to do
Food Handling Skills
sja 2010
1.
2.
3.
4.
5.
1. Temperature Control
2. Weighing
3. Cutting
4. Chopping
5. Mixing
6. Whisking
7. Measuring
8. Stirring
9. Beating
10. Pouring
11. Filling
12. Correct cloth use
13. Peeling
14. Spreading
15. Sawing
16. Slicing
17. Kneading
18. Rolling
19. Shaping
20. Flour dredging
21. Presenting
22. Folding
23. Grating
HEALTHY FOOD
Ks3 Design & Technology