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Science
Quarter 1 – Module 3:
ELEMENTS AND COMPOUNDS

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Science – Grade 7
Alternative Delivery Mode
Quarter 1 – Module 3: Elements and Compounds
First Edition, 2020

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Science
Quarter 1 – Module 3:
Elements and Compounds

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Introductory Message

For the facilitator:

Have a pleasant day ahead. I am here to help you and give important concepts and ideas
about the topic of identifying the elements and compounds on the food labels. In
answering the questions prepare a separate sheets wherein you can write your answers
in the pre-test, self-check exercises and post-test.

For the learner:

This module is made intended to you as a learner. This will help you to better
understand the content of the lesson and for sure for your delopment also. It is very
important because the very significant ideas of the topic are contained in this module.
There are questions you need to answer in a separate paper in order to measure your
understanding about the lesson.

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the topic solutions. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary level
of students. The lessons are arranged to follow the standard sequence of the course.
But the order in which you read them can be changed to correspond with the textbook
you are now using.

The module is about elements and compounds made specifically to

• Identify elements and compounds from the food labels and other products
available at home, market and the community.

After going through this module, you are expected to:

1. Name elements and compound that are present from the food labels of the product
2. Emphasize that elements are listed in the Nutrition Facts of the food
3. Infer the food ingredient that could be the source of the listed elements; and
4. Recognize that the most food ingredients are examples of compounds.

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 What I Know

Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.

1. A source of simple carbohydrates is

A. seeds C. fruits
B. brown rice D. potatoes

2. All of the following are sources of calories except

A. protein C. fats
B. vitamins D. carbohydrates

3. It is an element that strengthen bone and tooth structure.

A. Carbon C. Fluorine
B. Helium D. Iron

4. Where can we find the elements and compound present in the food?
A. Nutrition Facts C. Cover
B. name itself D. anywhere

5. When you are buying your foods in the grocery store or in the market, how did you
choose a healthier one?
A. by seeing the name of the food
B. by comparing to one another
C. by seeing the elements and compound present in the nutrition fact of the
food
D. by choosing foods that if you think its delicious

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 Lesson

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ELEMENTS AND COMPOUNDS

There are many elements in the food that we eat, it may be a raw food just like
cassava or processed food like cassava chips, juices, milk and others. Elements are
needed like iron and zinc in order to function our body.

What’s In

First of all you already know how to differentiate element from compound.

Elements are chemically the simplest substances and hence cannot be broken down
using chemical reactions.

A compound is a substance formed when two or more chemical elements are chemically
bonded together

Notes to the Teacher

Let the students identify the symbols and the uses of the elements and
compound.

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 What’s New

Elements play an important role in our life. In everything that you do, there will
always be an element that is present. From the air you breathe to the food that you eat.
There are many elements present and these are mostly nutrients that are essential for
our body to function well.

Q1. Can you name some elements that are essential for our growth and development?
Q2. Do we take all the elements as it is? Or some of it are found as part of a compound?

As you can see in the above figure Elements that are known to be essential for
human life are shown in a purple color. What makes an element “essential”? By
definition, an essential element is one that is required for life and whose absence results
in death. Because of the experimental difficulties involved in producing deficiencies
severe enough to cause death, especially for elements that are required in very low
concentrations in the diet, a somewhat broader definition is generally used. An element

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is considered to be essential if a deficiency consistently causes abnormal development
or functioning and if dietary supplementation of that element—and only that element—
prevents this adverse effect.

Many elements are present in the food that we eat. It is important that one should
become aware of the kinds of food that the body is taking in. Therefore, one must take
into consideration the Nutrient Facts that are listed on the food

label when buying food. It is necessary to know how to compare

the Nutrient Facts of two products to determine which one will
give the most benefit in our body.

The Nutrition Facts is a list of different nutrients provided

by the food product with their corresponding percentage share
on the daily recommended dietary allowance. Refer to the image
on the right. Take note that some of the nutrients, such as
calcium, iron and potassium are all elements.

On the other hand, Ingredients is a

substance that forms part of a mixture. For
example, in cooking, recipes specify which
ingredients are used to prepare a specific
dish. Many commercial products contain
secret ingredients that are purported to make
them better than competing products or else
it is the list of materials that were added to
make the food product.

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 Understanding the Nutrition Facts Label

The following key terms are intended to make it easier for you to use the Nutrition
Facts labels to make informed food choices.

Servings Per Container shows the total number of servings in the entire food package
or container. One package of food may contain more than one serving. For example, if
you eat or drink two servings, you are getting double the calories and double the
nutrients that are listed on the label.

Serving Size is based on the amount of food that is usually eaten at one time. Serving
size is not a recommendation of how much to eat. The nutrition information listed on
the label is usually based on one serving of the food; however, some containers may also
have nutrition information listed for the entire package.

Calories refers to the total number of calories in a serving of the food. To achieve or
maintain a healthy body weight, balance the number of calories you eat and drink with
the number of calories your body uses.

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% Daily Value (%DV) shows how much a nutrient in a serving of the food contributes
to a total daily diet. The Daily Values are reference amounts (in grams, milligrams, or
micrograms) of nutrients to consume or not to exceed each day.

Use the %DV to determine if a serving of the food is high or low in an individual nutrient.
You can also use the %DV to compare food products (make sure the serving size is the
same). For example, if you eat one serving of a food and it provides 10% DV of dietary
fiber, then for that day, you have eaten 10% of your dietary fiber daily goal.

Dietary fiber is a type of carbohydrate that cannot be easily digested. It can speed up
the movement of food and waste through the body increasing the frequency of bowel
movements. Diets higher in dietary fiber may reduce the risk of developing
cardiovascular disease. The Daily Value for dietary fiber is 28 grams (g) per day.

Calcium is a mineral that is important for bone health. It also helps with muscle and
nerve function, blood clotting, and hormone secretion. Diets higher in calcium can
reduce the risk of developing osteoporosis (weak and brittle bones). The Daily Value for
calcium is 1,300 milligrams (mg) per day.

Vitamin D helps your body absorb calcium and is important for bone health. It also
plays a role in blood pressure management, hormone production, and immune and
nervous system function. Diets higher in vitamin D can reduce the risk of developing
osteoporosis (weak and brittle bones). The Daily Value for vitamin D is 20 micrograms
(mcg) per day.*

Potassium is a mineral that helps with fluid balance and heart, muscle, and nervous
system function. The Daily Value for potassium is 4,700 mg per day.

Saturated fat is found in higher amounts in animal products. An exception is seafood,

which is generally low in saturated fat. Unsaturated fats are found in higher amounts
in plant-based oils (e.g., canola and olive oils), nuts, seeds, and seafood. Diets in which
unsaturated fats are eaten in place of saturated fats and within the recommended daily
limits for calories, are associated with a reduced risk of developing cardiovascular
disease. The Daily Value for saturated fat is less than 20 g per day.

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Sodium is a mineral and is commonly found in table salt and in many commercially
processed, packaged and prepared foods. The body needs sodium in relatively small
amounts. Sodium is important for fluid balance as well as muscle and nervous system
function. Diets higher in sodium are associated with an increased risk of developing
high blood pressure, which can raise the risk of heart attacks, heart failure, stroke,
kidney disease, and blindness. Since blood pressure often rises with age, limiting your
sodium intake becomes even more important each year. The Daily Value for sodium is
less than 2,300 mg per day.

Added sugars includes sugars that are added during the processing of foods (such as
sucrose or dextrose), foods packaged as sweeteners (such as table sugar), sugars from
syrups and honey, and sugars from concentrated fruit or vegetable juices. Diets high in
calories from added sugars can make it harder to meet nutrient needs while staying
within calorie limits. The Daily Value for Added Sugars is less than 50 g per day.

Ouestion 1. Suppose you are in the grocery store with your mother looking at all the
foods on the shelves. Your mother will allow you to buy only one of the food products.
What are the things that you will take into consideration when choosing what to buy?

Use the Nutrition Facts Label to Make Healthy Choices

1. Check the Servings.

The nutrition information listed on the label is usually based on one serving of the food.
When comparing calories and nutrients in different foods, check the serving size to make
a correct comparison. And remember, it is common for a food package or beverage to
have more than one serving.

2. Know Your Calorie Needs.

2,000 calories a day is used as a general guide for nutrition advice. However, your calorie
needs may be higher or lower and depend on your age, sex, height, weight, and the
amount of physical activity you get each day. Talk to your healthcare provider about
your calorie and nutrition needs, as you age

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 3. Use % Daily Value as a Guide.

The %DV can help you look for foods to decide which is the better choice for you. Older
adults should more often look for foods with a higher %DV of dietary fiber, vitamin D,
calcium, and potassium. Older adults should also more often look for foods with a lower
%DV of saturated fat, sodium, and added sugars. Talk to your healthcare provider about
which nutrients you should track closely for your overall health.

What’s More

Activity No. 1 What “contained” on food label

I. OBJECTIVES:
1. Name elements and compound that are present from the food labels of the
product
2. Emphasize that the element are listed in the Nutrition Facts of the food
3. Infer the food ingredient that could be the source of the listed elements; and
4. Recognize that the most food ingredients are examples of compounds.
II. MATERIALS: food labels
III. PROCEDURES:
A. Refer to the following labels of different food products.

Chocolate Candy

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 Cereal drinks Manna Pack Rice
2. List in Table 2. Compounds and their constituents’ elements.

Table 2. Identify compounds and their constituents’ elements written on the food
labels or Nutrition Facts.

Food Product Compound Constituents elements

1. Chocolate Candy

2. Cereal drinks

3. Manna Pack Rice

3. Q1. Name two elements present in the ingredients of cereal drink that are not listed
in the Nutrition Facts.

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 What I Have Learned

• Living organisms contain relatively large amounts of oxygen, carbon, hydrogen,

nitrogen, and sulfur (these five elements are known as the bulk elements), along
with sodium, magnesium, potassium, calcium, chlorine, and phosphorus (these
six elements are known as macrominerals).

• Elements and compound present in the food are listed on the Nutrition Facts of
the product.

• To make sure the food that we eat are healthy let us check the label of the
product in the nutrition fact.

• Elements and compounds are the food ingredients.

What I Can Do

If I am going to buy foods for my beloved family, I will identify first the elements
and compound contained of that food. I will check it on the nutrition fact of the food.

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 Assessment

Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which of the following is the description of a compound?

A. The simplest substances and hence cannot be broken down using

chemical reactions.
B. A substance formed when two or more chemical elements are chemically
bonded together
C. Is a substance that forms part of a mixture
D. Refers to the total number of calories in a serving of the food

2. Which of the following is NOT considered as steps in choosing healthy food.

A. Know your calorie needs
B. Use % daily value as guide
C. Check the serving
D. Check the cover

3. When you are buying your food product, where should you look in order to be
sure if the product is good?
A. in the cover
B. in the food label
C. name of the food
D. price of the product

4. What is the main ingredient of the product?

A. Corn
B. Salt
C. Vegetable
D. Oil

5. What information must be listed on a food label?

A. Serving size
B. Ingredient list
C. Calories per serving
D. All of these

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References
https://chem.libretexts.org/Bookshelves/General_Chemistry/Book%3A_Chemistry_(Averill_and_Eldredg
e)/01%3A_Introduction_to_Chemistry/1.8%3A_Essential_Elements_for_Life

https://www.fda.gov/food/new-nutrition-facts-label/using-nutrition-facts-label-older-adults

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 Additional Activities

Make a record of your nutrients intake for one week.

Answer Key

What I Know Assessment

1. B
1. B 2. D
2. B 3. B
3. C 4. A
4. A 5. D
5. C

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