Name________________
Food Journey Research Project
Due Date: Monday, December 13
Intro:
For this project you will choose a dish with at least 5 ingredients, and measure its nutritional
value as well as track how the body processes each ingredient.
You must create a power point presentation and cover the following information:





Breakdown of the ingredients of the dish
Nutritional information regarding the dish
For each ingredient:
o State what type of essential nutrient it is.
o Track how it travels through the body.
o What happens to the ingredient at each stage of the digestion process?
o For each stage, state if the food is undergoing a mechanical breakdown,
chemical breakdown or absorption.
o Which part of the digestive system is responsible for the change?
o Which enzyme it is broken down by?
o Which chemical is it converted to before being absorbed by the body?
Make sure you are using scientific language
You should make at least one to two slides per ingredient
Example:
If one of your ingredients is an apple, here is its journey through the digestive system:
First, a person bites into the apple. This is a mechanical change, involving the teeth.
Next, the saliva uses the enzyme amylase to break down the apple into a sugar known as maltose. This is
a chemical breakdown.
The apple travels down the esophagus and through the stomach where it is compressed (mechanical
breakdown).
The hydrochloric acid in the stomach liquifies the apple (chemical breakdown)
The apple, now broken down fully into maltose, fat and proteins travels through the small intestine.
Once there, bile takes the fats from the apple and dissolves them into the blood stream, and maltose is
converted into glucose (absorption/chemical breakdown)
Proteins are broken down by the pancreas into amino acids (chemical breakdown)
Villi absorb the glucose, amino acids and free fatty acids (absorption)
The large intestine takes any extra materials not absorbed and passes it through the excretory system.
Marking Scheme:
Outcome
Digestion
Nutrition
Communication
BG1
(20%)
BG2
(40%)
DV1
(55%)
DV2
(65%)
PR1
(75%)
PR2
(85%)
EX1
(95%)
EX2
(100%)