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Macronutrients © ORCA Education Limited 2005 New Words What does food consist of? Food is made up of substances called nutrients. There are two types of nutrients: macronutrients and micronutrients. We also need water and dietary fibre (Non-starch polysaccharides or NSP). Our diet is what we eat and drink. What do we need food for? © ORCA Education Limited (2005) and suppliers, all rights reserved to keep us alive to avoid hunger, starvation and malnutrition to give us energy so our bodies can grow and repair to maintain health and fight disease eating is part of our society and culture. * Why do we need Protein? Protein provides the building blocks for growth and repair of our bodies e.g. Protein can also be used as an energy source but usually only when energy sources from carbohydrates have been our muscles used up. Here in Britain 16% of our energy comes from Protein. * © ORCA Education Limited (2005) and suppliers, all rights reserved our hair Amino Acids Proteins are made from twenty amino acids. Our bodies make eleven dispensable or non-essential amino acids. We cannot make the other nine indispensable or essential amino acids. Only children cannot make enough of the amino acid Histidine. We must get the essential amino acids from our diet. * © ORCA Education Limited (2005) and suppliers, all rights reserved Proteins Good sources of protein are found in foods from both Vegetables animal and plant origin. 5% Potatoes 4% This pie chart shows where our sources of protein come Eggs 3% from in the UK. Other 6% These sources are likely to be Fish 7% processed and included in other products. Milk 16% What are the sources of protein in Spaghetti Bolognese or in a quiche? * Meat 36% Cereals 23% Reference: British Nutrition Foundation © ORCA Education Limited (2005) and suppliers, all rights reserved Why Have Beans and Toast? Plants (except Soya) do not contain all the essential amino acids. Plant sources of protein are said to have a low biological value (LBV); but by choosing a good combination of ingredients you can get a better meal (higher biological value). Putting a cereal and a pulse together can give a higher biological value. Beans on toast or lentil soup and bread are good examples of complementary protein meals. © ORCA Education Limited (2005) and suppliers, all rights reserved Do we have to eat animal or animal products for our protein needs? * Meat Replacements Some people prefer not to eat meat or other proteins from animals. Novel proteins have been developed as alternative sources of protein. e.g. Tofu is made from curdling Soya milk TVP (textured vegetable protein) from Soya bean flour Quorn from a tiny mushroomlike plant called myco-protein. © ORCA Education Limited (2005) and suppliers, all rights reserved Why might these products be seen as “healthy” options? * How Does Quorn Compare? 15.2 12.3 3.2 1.8 3.9 5.4 1.8 0 0.2 Baked Potato © ORCA Education Limited (2005) and suppliers, all rights reserved 23.1 Beef good source of protein? What are the advantages of Quorn? What are the disadvantages of Quorn? * 24.8 Chicken 30 Which has the most 25 protein? 20 g/100g Which has the least 15 protein? 10 Which has the most fat? 5 Are baked potatoes a 0 31.7 Quorn The graph compares Quorn 35 with other protein sources. Protein Fat Carbohydrates Carbohydrates There are two types of carbohydrates; sugars and starches. The sugar you buy in the shop is made from sugar cane or sugar beet. Sugar is also found in fruit, vegetables and milk. Starches are found in cereals e.g. wheat and rice, pulses (peas, beans and lentils) and vegetables. Sugars are easily released into the bloodstream and give instant energy. Starches are complex carbohydrates and release their sugar molecules at a much slower rate. © ORCA Education Limited (2005) and suppliers, all rights reserved Why do we need carbohydrates? * Starches or Sugars? Why should this boy eat foods rich in complex carbohydrates rather than simple sugars? They fill us up so we don’t feel the need to snack and eat so many fatty or sugary foods. They contain other nutrients as well as carbohydrate. They keep blood-sugar and energy levels constant. They contain dietary fibre (NSP) particularly wholemeal and high fibre foods for a healthy digestive system. © ORCA Education Limited (2005) and suppliers, all rights reserved Sources of Carbohydrates Where do we get our carbohydrates from? The pie chart shows the Milk food types that provide Meats produce the average daily 5% 6% carbohydrate intake in Sweets & the UK. Which is likely to be the best source of complex carbohydrates? * Jams 9% Fruit & Veg 9% Drinks 10% © ORCA Education Limited (2005) and suppliers, all rights reserved Other foods 4% Cereal & cereal products 45% Savouries 12% Types of sugar There are different types of sugar NME has little nutritional value apart from providing energy and are referred to as empty calories. NME is added to many foods. It is called hidden sugar as we are often not aware that it is included. How can we cut down on the amounts of hidden sugars in our diet? * © ORCA Education Limited (2005) and suppliers, all rights reserved Extrinsic or milk sugar (lactose). Non-milk extrinsic sugar (NME) table sugar (sucrose). Intrinsic, found in unprocessed food e.g. fruit and vegetables (fructose). Tooth Decay All types of sugar can cause tooth decay or dental caries although table sugar (sucrose) is most damaging. Bacteria in dental plaque feed on sugar, producing acid which attacks tooth enamel. Saliva helps to neutralize acid but this takes about 20-30 minutes. How can we avoid dental caries? © ORCA Education Limited (2005) and suppliers, all rights reserved Eat less sugary food. Reduce exposure time of teeth to sugar. If you must snack on sweet foods, do it all in one go. Avoid sticky chewy foods that stay in the mouth. Brush twice a day and go to the dentist. Realise your teeth have to last your life.* Fat Facts Fat is a good source of energy (although very concentrated). Fat provides us with vitamins A and D and essential fatty acids. The body needs fat. Fat under the skin helps keep us warm. Fat around our major organs protects them from damage. Fat is part of the structure of body cells. * © ORCA Education Limited (2005) and suppliers, all rights reserved What are Fats? Fats are made from carbon, hydrogen and oxygen. They can be either solid or liquid. They contain fatty acids. There are three main types of fatty acids, classified according to their molecular structure. Saturated fatty acids (e.g.Stearic) Monounsaturates (e.g. Oleic) Polyunsaturates (e.g. Linoleic) Oleic and Linoleic are both unsaturated fatty acids. Most fats contain a mixture but some foods have a greater proportion of one type of fatty acid. * © ORCA Education Limited (2005) and suppliers, all rights reserved Fatty Acid Examples Choosing Fats These cakes, are high in saturated fatty acids. Fatty meats, other milk dairy products and eggs are also high in saturated fatty acids. Saturated fatty acids are also “hidden” fats in processed and take-away food, e.g. cakes, meat pies, chocolate, biscuits, sausages, burgers. Saturated fatty acids are linked to heart disease. This mackerel dish with almonds is high in unsaturated fatty acids. The dish includes vegetable oils, oily fish, soft vegetable margarine and nuts. These are the main sources of essential fatty acids to keep body tissue healthy. * © ORCA Education Limited (2005) and suppliers, all rights reserved Cholesterol Cholesterol is made in the liver using the fat we eat. Eating foods that are high in saturated fat can increase blood cholesterol levels which can contribute to coronary heart disease. It is essential that fats are included in our diet but eating too much fat can lead to obesity and heart disease. * © ORCA Education Limited (2005) and suppliers, all rights reserved Vocabulary Macronutrients Micronutrients Non essential amino acids Essential amino acids Low biological value Pulses Novel proteins © ORCA Education Limited (2005) and suppliers, all rights reserved Complex carbohydrates Extrinsic sugars Non milk extrinsic sugars Intrinsic sugars Dental caries Saturated fatty acids Unsaturated fatty acids * The Task You can enter here a task for your students. © ORCA Education Limited (2005) and suppliers, all rights reserved End End Show Acknowledgements All images used in these presentations are the property of their owners, ORCA Education Limited and suppliers inc. Hemera Images, Jupiter Media Corp. and Animation Factory All rights are reserved. The Licence agreement applies to all elements of these presentations. ORCA.VT is a trademark of ORCA Education Limited Microsoft Agent is the property of Microsoft Corporation, Redmond WA. ORCA Education Limited are licensed distributors of Microsoft Agent technology Licence 276899. The Microsoft Agent Technology elements including Peedy character may not be distributed beyond the constraints of this product licence Microsoft Agent characters Susan and Tom are packaged with this product as part of the Vox Proxy development tools used by ORCA Education. They are not for resale or distribution beyond their use in these products © ORCA Education Limited (2005) and suppliers, all rights reserved