Download Unit 9: Plants and Food (1st Diploma – option) Unit abstract It is

Unit 9: Plants and Food (1st Diploma – option)
Unit abstract
It is important for learners to have knowledge and understanding of the structure and function of plants and their role as sources of food for both
animals and humans. This is particularly important where learners want to progress onto biological, food science and manufacturing,
environmental, animal management and land-based qualifications.
The unit explores the relationship between the structure and function of plants, their types of cells, how they store food and their relationship to the
environment and country where they are grown. This theme is further explored by investigating the relationship between food production, the
population it supports and economic factors. It will enable learners to discuss topical subjects such as genetically modified crops and the use of
organic and inorganic fertilisers.
It will enable learners to understand and give examples of plant breeding and of the technology used. Technicians/assistant practitioners working
within this field of study need an underpinning knowledge which includes the current issues facing society such as global warming, genetic
engineering, food distribution, plant production for fuel usage and fair trade.
The unit also explores issues such as population growth, food storage, distribution and availability.
This unit links closely with environmental issues and global issues related to sustainable development and the environment, the use of inorganic
fertilisers and their effects on ecosystems.
Learning outcomes
On completion of this unit a learner should:
1 Understand the structure and function of the plant, plant cells and the importance of storage organs
2 Be able to investigate the major food plants of the world
3 Understand the economic relationship between food production and population size
4 Be able to investigate the role of plant breeding and technology.
Unit content
1 Understand the structure and function of the plant, cells and the importance of storage organs
Plant cell structure in relation to food production and storage: cell wall; cytoplasm; vacuole; chloroplasts; root; stem; leaf and their role in
photosynthesis Reproductive organs: flowers; seeds; fruits Energy stores: stem; root; fruits; seeds; leaf Types of stored materials: starches; sugars;
oils; proteins
2 Be able to investigate the major food plants of the world
Cereals: eg wheat, barley, rice, maize, millet, other starch-storing plants, pseudo-cereals, potato, tropical plants, cassava, plantain Oil-producing
plants: oil-bearing seeds; palm oil; olive oil Protein-producing plants: legumes; beans; peas Sugar-storing plants: eg sugar cane, sugar beet, fruit
sugars, nectar Plants as sources of vitamins: vitamins in the animal diet
3 Understand the economic relationship between food production and population size
Food production: population; climate change; organic versus non-organic; market and retail
influenceThe importance of food production in the following terms: political; economic; environmental; European policies in agriculture; common
agricultural policy; fair trade; GAT; GAP
Collapse in food production: eg Eritrea and Ethiopia
4 Be able to investigate the role of plant breeding and technology
Plant-breeding crops: uses eg wheat, rice, sugar beet, fruit Fertilisers: nitrogen, phosphorus, potassium; organic versus non-organic fertilisers
Genetic modification of food crops: gene transfer and manipulation; polyploidy in fruits and
cereals; chemically and physically induced mutation
Grading grid
Grading criteria
To achieve a pass grade the evidence must show
that the learner is able to:
To achieve a merit grade the evidence must show
that, in addition to the pass criteria, the learner
is able to:
To achieve a distinction grade the evidence must
show that, in addition to the pass and merit
criteria, the learner is able to:
P1 identify the structure and functions of the plant
cell in relation to food production
M1 describe the structure and functions of the plant
cell in relation to food production
D1 explain the structure and functions of the plant
cell in relation to food production
P2 identify the stored materials and where they are
stored in the plant
M2 explain how the stored materials are stored
D2 explain why the stored materials are stored
P3 identify where the major food plants are grown
in the world, noting the climate and typical
production figures
P4 identify the issues relating to food supply in
national and global terms
P5 investigate and describe plant-breeding
technology and the use of fertilisers in order to
improve yields and resistance to disease.
M3 compare and contrast the major food crops
D3 compare and contrast the advantages and
across the world, indicating the relationship between disadvantages of the major food crops, particularly
climate, food production and population
in terms of nutrition
M4 explain the influence of economic and political
factors on food production, and its impact on the
environment
M5 give examples and explain the importance of
plant breeding techniques that have led to improved
varieties of major food plants, including genetically
modified crops.
D4 analyse the influence of food plants on the
demography of the world
D5 evaluate the advantages and disadvantages of
plant technology and plant breeding.