Unit
B
Nutrition
B.1
Learning
By
the
end
B.1.1
outcomes
of
this
topic
Balanced
diet
you
Diet
should
be
able
to:
The
●
explain
what
is
meant
by
quantity
refer red
balanced
describe
to
the
major
nutr ient
their
is
a
into
state
the
functions
and
and
state
of
the
vitamins
A,
B
t hat
types
you
eat
of
food
are
t hat
made
of
you
eat
is
nutr ients .
type
of
subst ance
broad
found
g roups:
in
our
food.
macronutr ients
We
and
divide
micronutr ients.
e.g.
are
fats,
t he
food
proteins
subst ances
and
t hat
you
carbohydrates.
eat
in
relatively
Micronutr ients
large
are
,
t he
functions
and
food
subst ances
you
eat
in
small
quantities,
e.g.
vit amins
and
of
the
is
impor tant
classify
soluble
and
iron
vitamins
or
fat
to
eat
a
balanced
d iet
t hat
relates
to
our
needs.
A
balanced
minerals
diet
calcium
salts.
main
It
sources
●
different
D
mineral
●
t he
foods
main
1
C
of
The
sources
amounts,
sources
diet .
two
Macronutr ients
●
quality
your
nutrients
nutr ients
and
as
diet
A
●
and
a
in
the
as
must
include:
diet
water
●
enough
soluble.
●
●
●
for
essential
amino
acids,
essential
fatty
water
●
our
fats
bre
to
for
from
eaten
balanced
cor rect
replace
proper
t he
in
t he
diet,
good
of
t hese
from
whic h
of
a
provided
by
macronutrients
lost
of
in
urine,
t he
sweat,
digestive
breat h
system
and
in
faeces
moving
found
anus.
healt hy
muc h,
components
is
minerals
propor tions,
is
energy
proteins
and
nutr ients
Too
our
fats
water
t he
cor rect
healt h.
from
functioning
to
–
proteins)
vitamins
t he
mout h
quantity
in
–
needs
and
acids,
micronutrients
●
If
energy
(carbohydrates,
can
in
or
t hese
diet.
t he
too
A
components
balanced
r ight
make
diet
propor tions
up
cont ains
so
t hat
a
t he
we
remain
few,
L
e
g
u
m
s
e
o
t
a
t
o
have
e
s
e
g
d
consequences.
b
e
boy
A
who
nurse
shows
cares
for
a
symptoms
food
or
packets
food
of
tables
of
nutrition
p
e
a
s
a
n
d
n
u
st
S
t
a
lp
e
s
by
malnutrition
organisations.
foods
in
much
diet
you
is
to
quantities
eat
of
F
balanced
appropriate
A
ensure
r
a
to
u
eat
way
s
t
i
easier
t he
each
of
t he
groups,
as
described
different
F
a
t
s
food
Caribbean
Institute
Food
and
(CFNI).
dooF
on
consult
published
severe
to
e
young
B.1.1.1
is
g
Figure
you
nutritional
information
p
diet
sl
am
ina
ensure
m
or
f
t he
food.
slaerec
study
nutrient
s
to
balanced
a
b
way
a
t heir
e
c
ir
eat
in
know
n
One
is
each
a
t
s
a
p
t here
rarely
of
a
people
much
n
how
a
Most
a
a
n
ser ious
by
a
n
d
t he
o
il s
ge
Ve
ta
b
le
s
Nutrition
p
Figure
B.1.1.2
showing
the
A
chart
different
from
food
the
CFNI
groups
58
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Topic
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16:02
Nutrition
Figure
of
Balanced
B.1.1.2
foods
t hat
shows
t he
belong
to
different
each
food
group.
groups
Each
along
sector
is
a
wit h
some
different
examples
size.
This
0
Key
diet
terms
!
demonstrates
healt hy,
t he
relative
balanced
quantity
of
each
food
group
required
for
a
Nutrients
diet.
required
Types
of
nutrients
are
we
Unlike
plants,
we
must
have
a
supply
of
organic
compounds
in
our
food
large
t he
raw
materials
for
growt h
and
repair
as
well
as
supplying
diet.
complex
in
that
are
Macronutrients
compounds
large
quantities
that
in
the
to
Micronutrients
are
minerals
sources
and
of
Substances
the
require
diet.
provide
in
vitamins
that
we
require
in
very
energy.
small
quantities
Balanced
in
diet
the
A
diet.
diet
that
Macronutrients
provides
Proteins
the
energy
correct
Food
and
nutrients
in
quantities.
group
A
group
of
different
Proteins are molecules made of long chains of amino acids held together by
foods
that
provide
the
same
peptide bonds (Figure B.1.1.4). Amino acids are made of the elements carbon,
nutrients
in
roughly
the
same
hydrogen, oxygen and nitrogen – some also contain sulphur. Proteins are
proportions.
either brous or globular. Fibrous proteins are straight, or spiral, chains of
amino acids that are usually very strong. Keratin and collagen are two brous
proteins. Keratin is in hair and skin; collagen is in organs all over the body
including bones, muscles, tendons, ligaments, blood vessels and the skin.
Globular
found
is
a
proteins
in
solution
globular
Enzymes
Proteins
used
in
Proteins
also
are
acids
in
into
essential
must
be
is
used
two
In
packed
cells
as
in
a
into
red
growth
of
diet.
considering
t hat
cells
are
and
and
energy.
t heir
are
t he
cells
in
water
blood.
to
and
are
Haemoglobin
transpor t
oxygen.
proteins.
repair
hormones
There
soluble
in
blood
globular
some
source
our
of
are
for
enzymes,
protein
proteins
cytoplasm
reactions
inside
cells,
proteins.
grouped
●
t he
It
catalyse
membranes
digesting
spherical
t he
protein.
t hat
are
are
in
We
20
and
(e.g.
gain
the
our
different
usefulness
to
formation
insulin)
us
and
amino
types
in
t he
acids
of
of
antibodies.
by
amino
diet,
t hey
are
groups:
amino
acids
obtained
(EAAs),
from
t he
which
cannot
be
made
by
t he
body
so
diet
p
●
non-essential
amino
acids,
which
can
be
made
by
t he
body
from
Figure
would
amino
acids
and
so
need
not
be
in
t he
B.1.1.3
What
food
items
ot her
diet.
the
you
French
needed
for
give
this
fries?
a
child
What
balanced
as
well
nutrients
as
are
diet?
Most proteins contain most (or all) of the amino acids, so a varied diet is
never decient in any of the EAAs. Good foods for providing proteins include
lean meat, sh, eggs, cheese, pulses (peas, beans and lentils) and nuts.
amino
acids
SAFETY
Make
sure
that
you
always
follow
these
simple
safety
rules
when
you
are
peptide
working
in
the
lab.
Always
follow
the
instructions
given
by
your
teacher/lecturer
.
protein
1
Never
2
Wear
3
Tie
taste
eye
any
chemicals
protection
when
or
foods
to
be
tested.
indicated.
p
long
hair
Figure
make
4
When
heating
5
When
heating,
never
point
6
When
heating,
never
look
Wear
B.1.1.4
Chains
of
amino
acids
back.
eye
chemicals,
use
a
test
water
tubes
down
a
bath
at
test
whenever
one
up
peptides
and
proteins
possible.
another.
tube.
protection.
59
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Topic
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16:02
Balanced
Nutrition
diet
Practical
T
esting
foods
for
Activity
proteins
using
the
biuret
test
Requirements
●
test
●
a
test
tubes
●
a
solution
protein,
foods
●
tube
of
e.g.
a
0.1M
●
egg
albumen
p
Figure
carry
B.1.1.5
out
your
This
food
is
how
you
containing
0.1M
●
protein
rack
copper
sulphate
sodium
●
water
hydroxide
●
a
solution
●
eye
solution
dropping
pipette
protection
should
tests
3
1
Pour
2
cm
volume
of
of
the
water
egg
albumen
test
into
tube
solution
into
test
tube
1.
Put
the
same
2.
3
2
Add
3
Add
and
2 cm
of
dilute
copper
sodium
hydroxide
sulphate
solution
to
to
each
each
test
test
tube.
tube
drop
by
drop
shake.
4
A
5
Make
positive
result
will
suspensions
described
6
dilute
Record
be
or
indicated
solutions
by
of
a
violet
various
colour.
foods
and
test
these
as
above.
your
results
in
a
table.
Lipids
There
oils),
and
p
Figure
B.1.1.6
positive
biuret
test
A
for
negative
protein
and
with
is
waxes
are
the
made
which
·---·
acids
are
Figure
B.1.1.7
triglyceride
The
are
of
sebum
of
t he
B.1.1.7).
lipid
molecules
produced
at
most
by
of
t he
is
a
t he
lipid
carbon,
glycerol
when
t han
room
common
elements
There
t hat
gram
solid
t he
molecule
means
each
including
skin)
and
triglycerides
steroids
(e.g.
(fats
and
oestrogen
ver y
t hey
ot her
in
hydrogen
combines
high
are
our
ratio
wit h
of
respired
oils
are
and
fatty
hydrogen
release
Fats
triglycerides
and
oxygen
t hree
t hey
macronutrients.
temperature;
bodies
are
to
in
our
and
acid
are
in
more
are
made
liquid
lipids,
energy
triglycerides
t hat
They
molecules
oxygen
much
diet.
t hat
at
room
temperatures.
Triglycerides
are
used
and
to
heat
are
deposited
provide
a
insulation.
under
long-term
They
are
t he
store
skin
of
modied
and
around
energy,
to
delicate
protection
form
organs.
from
phospholipids
They
knocks
when
one
of
triglyceride
the
p
(e.g.
up
one
(Figure
for
variety
cholesterol).
when
fatty
wide
Triglycerides
a
test
glycerol
a
formation
molecule
(a
of
molecule
a
of
fatty
t hen
acids
used
to
is
replaced
make
cell
by
a
phosphate
membranes,
group.
including
These
t he
cell
phospholipids
surface
are
membrane,
fat)
nuclear
envelope
Food
sources
meat
and
vit amins
on
page
and
r ic h
fish.
t hat
in
These
are
cell
organelles.
lipids
foods
soluble
are
are
in
butter,
also
lipids.
margar ine,
impor t ant
There
is
veget able
because
more
t hey
about
oil,
fatty
cont ain
t hese
vit amins
65.
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Topic
1.indd
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16:02
Nutrition
Balanced
Practical
T
esting
foods
for
diet
Activity
lipids
using
the
emulsion
test
Requirements
●
ethanol
●
oil
●
test
1
Place
(e.g.
olive
oil)
tubes
5
drops
of
oil
●
test
●
water
●
eye
into
test
tube
rack
foods
●
(such
as
seeds)
protection
tube
1.
3
2
Add
5
of
cm
ethanol.
ethanol
Some
may
into
test
remain
tube
1
and
undissolved
shake
at
the
to
dissolve
bottom
of
the
the
oil
test
in
the
tube.
3
3
Put
4
Pour
5
A
6
5
cm
the
white
Cut
up
Seeds
lipids
of
water
solution
some
to
of
emulsion
make
is
foods
good
dissolve
into
test
tube
and
ethanol
the
into
positive
small
material
and
then
to
2.
oil
into
result
pieces
test.
pour
for
and
Add
into
test
tube
fats
2.
and
oil.
place
into
separate
ethanol
and
wait
test
tubes
of
water
5
as
test
tubes.
minutes
for
described
any
above.
p
7
Record
your
results
in
a
Figure
B.1.1.8
A
positive
result
for
table.
lipids
Carbohydrates
0
using
Did
the
emulsion
you
test
know?
?
Carbohydrates
t he
elements
are
t he
carbon,
sugars
and
hydrogen
starches
and
in
oxygen.
our
diet.
The
They
ratio
of
are
made
hydrogen
from
There
to
acids.
oxygen
in
carbohydrate
molecules
is
2:1.
In
proteins
and
fats
t he
ratio
are
different
Some
are
types
of
saturated
fatty
and
is
are
found
mainly
in
animals.
different.
Others
found
are
unsaturated
mainly
in
and
are
plants.
Monosaccharides
The
simplest
such
as
carbohydrates
glucose.
disacchar ides.
are
a
long
single
absorbed
taste,
are
into
generate
All
t he
ATP
sources
when
Dis acchar ides
Food
and
sources
milk .
All
Benedict ’s
●
body
in
in
are
joined
are
blood;
t hey
it
need
used
is
wit h
complex
in
for m
into
as
Benedict’s
sugar s
except
and
single
pairs
sugars)
to
for m
polysacchar ides
and
galactose,
glucose.
ready
by
They
source
cells
which
are
of
t hat
t hat
consist
sweet
energy;
require
of
are
to
glucose
it
to
1
12).
include
sugars
disacc har ides
a
page
(or
into
Monosacchar ides
absorbed
(see
reducing
to
joined
fr uctose
monosaccharides
are
be
chains.
conver ted
and
disacc har ides
and
biscuits,
will
give
cakes
a
and
positive
honey.
red/brown
reagent.
provide
include
sucrose
a
cane
give
source
(or
a
of
beet)
positive
energy.
sugar,
test
fr uit
wit h
reagent.
Disaccharides
a
be
can
glucose,
and
t he
boiled
r ic h
as
water
monosaccharides
precipitate
monosaccharides
unbranched
t hat
rich
also
such
in
energy
t he
can
or
unit,
soluble
transpor ts
Food
They
branched
sugar
are
Monosacchar ides
chemical
are
bond
made
known
up
as
of
a
two
monosaccharides
glycosidic
joined
toget her
by
bond.
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Balanced
Nutrition
diet
●
•
•
• ••
Sucrose,
monosaccharides
lactose
complex
lactose
......
●
and
sugars
are
Sucrose
as
Lactose
is
are
bot h
cane
maltose
also
impor tant
sugar
is
are
soluble
examples
in
par ts
used
as
water
of
a
t he
of
disaccharides.
and
sweet
human
to
taste.
These
Sucrose
and
diet.
sweetener.
disaccharides
●
●
Maltose
used
in
t he
(malt
t he
making
carbohydrate
sugar)
is
in
milk.
produced
manufacture
of
by
some
t he
foods
breakdown
as
well
as
a
of
starch
raw
and
material
is
for
alcohol.
polysaccharides
Polysaccharides
made
p
Figure
B.1.1.9
(simple
Monosaccharides
sugars),
●
sugars)
(complex
carbohydrates);
and
They
polysaccharides
note
by
chains
of
glycosidic
many
carbohydrates
(poly)
simple
wit h
sugar
much
units
larger
molecules
(saccharides)
joined
bonds.
are
much
are
all
insoluble
in
water.
that
●
longer
Polysaccharides
are
made
as
energy
storage
compounds
in
plants
than
and
shown
long
complex
disaccharides
(complex
polysaccharides
of
toget her
are
animals.
here
●
As
●
we
saw
in
in
make
cellulose
Food
and
t he
A.3,
sugar
plants
form
sources
of
for
rich
store
sugar
glycogen,
t heir
in
cell
starch
as
which
starch.
is
ver y
Animals
similar
and
to
fungi
starch.
store
Plants
walls.
include
bread,
pasta,
potatoes,
cassava
yams.
Practical
T
esting
Sugars
foods
are
occurs
for
called
when
Activity
reducing
reducing
they
give
a
sugars
sugars
positive
using
Benedict’s
because
result
the
with
type
solution
of
Benedict’s
chemical
solution
reaction
is
known
that
as
a
reduction.
Requirements
●
test
tubes
●
Benedict’s
●
test
tube
●
1%
●
water
●
test
●
eye
racks
baths
greater
at
than
any
temperature
70°C
solution
glucose
tube
solution
holders
protection
3
1
Put
2
water
of
cm
into
1%
test
glucose
tube
solution
in
test
tube
1.
Put
the
same
volume
of
2.
3
2
Add
3
Place
4
A
2 cm
both
positive
glucose
or
5
p
Figure
B.1.1.10
A
negative
result
positive
if
you
result
look
precipitate
on
the
for
carefully
at
the
reducing
you
can
bottom
right
of
Benedict’s
tubes
result
will
be
red-brown
Make
into
is
a
a
any
solution
of
water
colour
green
suspensions
solution
bath
a
test
at
change
solution;
with
to
a
any
foods
by
1
and
2.
temperature
from
high
precipitate
different
tubes
blue.
A
low
concentration
of
the
same
mixing
with
above
70°C.
concentration
will
give
an
of
orange
colour.
water.
Leave
them
and
for
a
of
a
few
minutes
for
any
reducing
sugars
to
dissolve
in
the
water.
sugars;
see
the
the
6
T
est
them
with
Benedict’s
All
monosaccharides
solution
following
the
instructions
above.
tube
reducing
and
all
disaccharides
apart
from
sucrose
are
sugars.
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16:02
Nutrition
Balanced
Practical
T
esting
foods
for
diet
Activity
non-reducing
sugars
using
Benedict’s
solution
Requirements
●
test
tubes
●
0.1M
hydrochloric
●
test
tube
●
0.1M
sodium
●
water
●
Benedict’s
●
1%
●
test
●
eye
be
racks
baths
sucrose
sucrose
supplier,
T
o
identify
T
est
for
boiling
solution
from
not
a
cane
(this
should
chemical
tube
acid
hydroxide
solution
solution
holders
protection
sugar)
non-reducing
sugars,
two
tests
must
be
performed.
1
3
1
Put
2
cm
1%
sucrose
solution
into
test
tube
1.
3
2
Add
2 cm
3
Place
than
4
tube
two
Note
Benedict’s
1
into
a
solution
water
bath
to
at
a
test
tube
1.
temperature
above
70°C
for
no
longer
minutes.
that
sucrose
T
est
of
the
solution
solution
is
stays
blue.
If
contaminated
there
by
is
any
reducing
colour
change
then
the
sugars.
2
3
1
Put
2
Add
3
Boil
4
2
cm
2
1%
drops
this
sucrose
of
hydrochloric
mixture
Remove
from
solution
for
the
2–3
water
into
test
tube
2.
acid.
minutes
bath
in
using
a
water
test
bath
tube
of
boiling
holders.
water.
Cool
the
test
tube
3
and
neutralise
with
1 cm
dilute
sodium
hydroxide
solution.
3
5
Add
6
Replace
7
A
2 cm
of
the
positive
red-brown
Note:
into
By
tube
result
with
boiling
glucose
Benedict’s
foods
be
seen
dilute
fructose,
for
boiling
water
by
any
bath.
change
in
colour,
e.g.
orange
or
precipitate.
Practical
T
esting
the
will
a
with
and
in
solution.
hydrochloric
both
of
acid,
which
are
the
sucrose
reducing
is
broken
down
sugars.
Activity
starch
using
iodine
solution
Requirements
●
test
tubes
●
test
tube
●
spotting
1
Put
●
rack
iodine
in
iodide
solution
(iodine
tile
potassium
●
1%
starch
suspension
solution)
●
eye
protection
3
2
cm
volume
2
Add
two
tubes
3
A
1
of
of
or
1%
into
three
and
positive
the
water
starch
test
drops
suspension
tube
of
into
test
tube
1.
Put
the
same
2.
iodine
in
potassium
iodide
solution
to
test
2.
result
will
be
indicated
by
a
blue-black
colour,
a
negative
result
p
Figure
tile
by
a
yellow
and
B.1.1.11
iodine
Using
solution
a
spotting
to
test
foods
colour.
for
starch
63
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HSB
Unit
B
Topic
1.indd
63
08/01/2015
16:02
Balanced
Nutrition
diet
4
T
est
a
variety
adding
and
5
T
able
B.1.1.1
Macronutrient
Summary
I
Chemical
C,
Protein
table
H,
O
of
N
to
form
I
present
amino
H
Rich
Meat,
acids
in
your
C,
monosaccharides,
to
and
O
disaccharides,
saccharides
being
with
2
to
the
results
summarises
(lipid)
in
C,
H
and
O
the
1;
ratio
they
of
food
sh,
Sugar,
H
cakes,
form
I
source
eggs,
biscuits,
bread,
pasta,
oxygen
hydrogen
form
carbohydrates
tile
or
Y
ou
in
information
Functions
them
can
test
on
test
a
spotting
liquid
tile
foods
and
(e.g.
milk
tubes.
about
macronutrients.
and
pork,
oils
properties
3
Some
in
4
Transport
5
Protection
1
Energy
source
2
Energy
storage
the
repair
proteins
haemoglobin,
hormones
(not
energy
to
3
Protection
in
4
Part
5
Solvent
of
disaccharides
starch
store
in
are
Polysaccharides
which
soluble
in
keratin,
water
and
soluble
are
in
water
insoluble
plants)
Insoluble
against
for
(e.g.
insoluble
Monosaccharides
e.g.
source
cell
proteins
collagen)
(antibodies)
(e.g.
enzymes)
water
Fibrous
Energy
proteins
Physical
Globular
Enzymes
Insulation
Butter,
and
I
humans
2
1
than
and
in
Growth
2
glycerol
atoms
atoms
putting
table.
glycogen
acids
Fewer
by
solution.
1
cereal
(sugars)
to
a
t he
is
fatty
starch
iodine
spotting
polysaccharides
Fat
for
of
pulses
Carbohydrate:
O
foods
drops
juices)
all
B.1.1.1
of
few
macronutrients
elements
and
fruit
Record
Table
q
a
in
water
knocks
membrane
vitamins
A
and
D
Micronutrients
Micronutrients
day.
Minerals
compounds
are
are
t hat
required
inorganic
are
made
vitamins
from
simpler
(vitamin
C)
t heir
t his,
lack
so
of
in
ascorbic
one
mineral
by
as
has
or
t he
t hey
to
one
body
plants.
substances,
diet
acid
by
substances.
be
Some
e.g.
make
in
t he
vitamin
in
small
it
are
animals
cattle
do
You
eating
make
need
of
each
organic
t heir
ascorbic
Humans
cannot
more
quantities
complex
can
not
t hemselves.
diet.
by
ver y
Vitamins
acid
cannot
compensate
do
for
t he
anot her.
Minerals
Minerals
mineral
used
are
to
par t
lists
T
able
B.1.1.2
Roles
of
minerals
Mineral
Sources
Iron
Liver,
Water,
the
make
ions,
in
All
str uctures
as
of
t he
iron,
soluble
as
of
bones
blood
copper
reactions.
more
str uctures.
are
such
components
such
chemical
some
simple
minerals
and
There
impor tant
is
They
in
and
and
long
are
list
green
Sodium
body
bound
of
chloride
Many
enzymes
minerals
salts
or
phosphate
and
uids.
to
ions,
and
and
of
t he
and
Table
are
ions
take
B.1.1.2
ones.
body
vegetables,
callaloo/dasheen
table
inorganic
Calcium
teet h.
ot her
zinc,
a
are
water.
Function
eggs,
spinach,
Iodine
in
relatively
impor tant
metal
q
are
salts.
e.g.
bush
salt
Production
blood
haemoglobin
in
red
cells
Production
the
Deciency
of
Anaemia
blood
of
metabolic
thyroxine
which
controls
rate
–
less
haemoglobin
in
red
cells
Reduction
in
sluggishness
metabolic
in
adults;
rate,
causes
cretinism
in
the
young
Calcium
Cheese,
milk,
water,
tinned
tuna/
Fluoride
Water;
Phosphate
Water,
some
fresh
products,
Sodium
and
potassium
Water,
Healthy
bones
clotting;
salmon
toothpastes
vegetables,
milk,
fresh
Strengthens
dairy
ATP
vegetables,
milk,
liver
Nerve
acids
teeth;
in
teeth
bones
(DNA
impulse
blood
Weak
bones;
poor
blood
clotting
contraction
enamel
production;
nucleic
liver
and
muscle
and
and
teeth;
T
ooth
Rarely
decay
decient
RNA)
conduction
Rarely
decient
64
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B
Topic
1.indd
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16:02
Nutrition
Balanced
Vitamins
Like
minerals,
Vitamins
vitamin
are
vitamins
substances
performs
vitamins
are
and
a
needed
t hat
different
many
of
are
are
tiny
needed
role
t hem
in
in
t he
known
amounts
in
order
body.
by
to
t he
keep
There
letters
in
as
is
us
also
well
diet
healt hy.
a
as
each
long
by
0
Each
Mineral
salts
Also
minerals.
These
are
ascorbic
acid
is
vitamin
C.
The
vitamins
are
divided
into
●
by
whet her
Water-soluble
●
Examples
of
t hey
vitamins
t he
are
are
water
t he
lipid-soluble
B
soluble
group
vitamins
or
two
are
A,
D
and
vitamin
quantities
absorbed
e.g.
and
as
in
in
the
diet.
They
groups
not.
vitamins
needed
names,
are
determined
known
of
small
e.g.
terms
!
day.
list
Key
diet
sodium
from
ions,
food
as
chloride
phosphate
ions.
Vitamins
Complex
ions,
ions,
C.
compounds
K.
needed
in
the
diet
for
specic
functions.
The
solubility
likely
to
variety
q
be
of
T
able
of
vitamins
found.
specic
B.1.1.3
Table
uses
Roles
in
of
determines
B.1.1.3
t he
A
(fat
in
the
Milk,
soluble)
group
of
food
vitamins
in
are
which
used
(e.g.
B
water
a
are
great
Function
butter,
liver,
fresh
rods
extract,
liver,
eggs
Deciency
Manufacture
vegetables,
carrots
Yeast
soluble)
t hey
for
body
Source
e.g.
B
type
t hat
body.
vitamins
Vitamin
t he
shows
and
in
Many
the
of
eye
uses,
rhodopsin
(see
page
particularly
in
the
Nightblindness
233)
in
Many,
e.g.
nervous
and
muscle
1
vegetables
C
(water
Fresh
soluble)
e.g.
fruit,
respiration
particularly
citrus
fruits,
Healing
oranges
of
of
systems
wounds,
collagen
the
body,
in
e.g.
stimulates
many
in
formation
Scurvy
places
out;
skin
uptake
of
and
iron
in
are
–
can
less
efcient
bleeding
lead
to
gums,
teeth
fall
anaemia
gums;
from
the
gut
D
(fat
Liver,
soluble)
butter,
sunlight
on
cheese;
also
action
of
Stimulates
and
skin
absorption
phosphate
therefore
from
important
of
calcium
Rickets
–
weakened
bones
food,
in
bone
formation
K
(fat
Green
soluble)
vegetables;
produce
E
fat
Green
soluble
this
in
gut
the
bacteria
Clotting
of
blood
Prevent
chemical
vegetables
membranes
Practical
The
test
for
vitamin
Poor
clotting
of
blood
colon
damage
to
cell
Red
blood
cells
break
easily
nerve
cells
are
leading
break
fragile
to
and
anaemia;
down
Activity
C
Requirements
●
test
tubes
●
test
tube
●
1 cm
●
beakers
●
1%
several
●
racks
foods,
oranges
and
e.g.
lemons,
grapefruit
3
by
syringes
vitamin
C
dissolving
or
dropping
solution
1
gram
pipettes
●
1%
DCPIP
solution
●
eye
protection
prepared
of
a
vitamin
3
C
tablet
in
100
cm
of
water
3
1
Put
1 cm
2
Using
the
blue
Record
number
DCPIP
syringe
DCPIP
The
3
a
of
one
or
of
a
drop
DCPIP
the
solution
dropping
at
a
solution
volume
into
of
Shake
turn
vitamin
test
pipette
time.
will
a
C
tube.
add
the
1%
tube
vitamin
after
C
solution
adding
each
to
drop.
colourless.
solution
required
to
do
this
or
the
drops.
65
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HSB
Unit
B
Topic
1.indd
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08/01/2015
16:02
Balanced
Nutrition
diet
4
Extract
a
5
the
juice
Repeat
you
steps
know
6
Repeat
7
Compare
in
a
you
is
the
had
1–3
rich
test
the
table.
vitamin
If
to
C
Calculating
student
variety
The
of
a
add
of
C
of
a
fruits.
test
C
content
a
of
syringe
DCPIP
the
you
to
to
content
the
0
good
lemon,
an
orange
and
of
3
that
for
it
drops
took
to
in
of
6
a
and
idea
another
juices
can
by
record
decolourise
to
use
a
fruit
that
it.
type
of
presenting
the
volume
Rate
the
juice.
your
of
results
juice
juices
in
that
order
of
fruits
activity
drops
of
of
decolourise
lemons
Therefore
calculating
drops
student
of
0.1%
drops
of
recorded
the
the
as
as
described
0.1%
in
the
the
vitamin
DCPIP
,
0.1%
percentage
of
concentration
vitamin
above
and
tested
a
C
solution
to
there
must
solution,
vitamin
of
C
as
is
vitamin
C
it
be
double
took
half
the
0.2%.
in
the
foods
is:
C
0.1%
extract
the
Number
results
of
drops
Orange
2
Grapes
8
in
of
a
table:
extract
36
a
Calculate
b
Explain
the
why
Dietary
bre
Dietar y
bre
major
is
lowest).
practical
Potato
term
a
DCPIP
.
content
Food
Key
It
tube
×
A
e.g.
first.
clean
C
the
the
C
(highest
out
drops.
number
The
fruits,
skills
found
the
formula
number
to
content
took
vitamin
The
one
vitamin
used
vitamin
student
number
for
in
vitamin
carried
lemon
the
different
foods.
decolourise
If
several
using
you
Maths
A
from
grapefruit.
is
vitamin
these
found
component
C
content
results
are
mainly
of
these
unlikely
in
dietar y
of
plant
bre
is
to
three
be
foods.
accurate.
mater ial,
cellulose
e.g.
vegetables.
from
t he
walls
of
plant
!
cells.
Fibre
helps
Indigestible
to
bowel
prevent
matter
that
constipation
cancer.
and
give
t he
Fibre
t he
provides
muscles
small
and
large
constipation .
By
(diver ticulitis)
and
passes
body
all
t he
when
bulk
to
t he
somet hing
intestines.
regularly
way
bowel
are
food
work
so
t he
passed
to
on
stimulate
and
Stimulating
removing
cancer
t hrough
faeces
to
are
push
digestive
t he
per istalsis
faeces,
less
per istalsis
all
food
helps
inammation
likely
to
system
occur.
so
is
and
along
to
of
prevent
t he
Dietar y
egested
colon
bre
from
t he
out.
Water
Water
water
is
an
and
present
in
impor tant
we
lose
body
a
constituent
great
uids
deal
and
in
of
each
cells.
t he
day,
It
is
diet
as
so
especially
found
much
in
hot
of
t he
body
climates.
is
Water
is
in:
66
835292
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HSB
Unit
B
Topic
1.indd
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16:02
Nutrition
●
●
●
●
Teeth
blood
plasma,
lymph,
tissue
which
anot her
uid,
cytoplasm
body
which
–
makes
many
uid
up
t hat
surrounds
cells
about
55%
transpor ts
all
contain
t he
cells
of
our
blood
materials
inside
approximately
our
volume
around
t he
body
bodies
60–70%
0
water.
Did
you
know?
?
Water
is
vital
for
body
functioning.
We
need
it
as
a:
There
●
coolant
in
t he
skin
large
are
many
bacterium
●
solvent
for
t he
transpor t
of
water
soluble
substances,
including
carbon
dioxide
and
waste
substances
(see
page
●
solvent
for
reactant
water
in
soluble
chemical
substances
reactions,
e.g.
inside
tissue
hydrolysis
uid
and
reactions
cytoplasm
in
t he
digestive
act
when
we
and
on
the
produce
vitamins
of
vitamins
are
coli.
These
cellulose
the
B
vitamin
group.
absorbed
K
in
and
These
through
digest
the
foods
Escherichia
our
the
92)
food
●
in
particularly
absorbed
bacteria
nutrients,
microbes
intestines,
colon
and
used
by
the
body.
system.
These
are
useful
bacteria.
Questions
1
State
the
2
What
elements
3
a
What
make
4
a
is
a
a
a
source
5
types
are
elements
up
Name
that
three
Naming
proteins
are
in
fats
made
from?
(lipids)?
b
What
are
the
components
that
food
that
is
source
a
good
of
source
starch.
c
of
protein.
Name
a
b
Name
different
food
a
different
that
is
a
food
good
lipids.
a
following
carbohydrate.
triglyceride?
good
of
of
different
vitamins
food
and
in
each
case,
minerals:
state
vitamin
A,
a
good
vitamin
source
,
B
of
the
vitamin
C,
vitamin
1
D,
6
iron
Which
B.1.2
and
calcium.
vitamins
are
a
fat
soluble
and
b
water
soluble?
Teeth
Learning
By
T
eeth
We
the
should
have
two
childhood
sets
and
of
teet h
in
permanent
our
lifetime:
teet h
t hat
milk
replace
(deciduous)
t he
milk
teet h
teet h
in
from
t he
●
age
end
be
of
six
years
describe
The
human
onwards.
adult
●
dentition
is
composed
of
four
types
of
teet h
topic
you
to:
the
structure
and
of
relate
tooth
of
the
to
a
typical
structure
its
tooth
of
a
functions
(see
●
Figure
this
able
function
about
outcomes
state
the
causes
of
tooth
B.1.2.1):
decay
●
incisors
–
chisel-like
for
biting
●
●
canines
–
pointed,
wit h
no
par ticular
function
in
humans
alt hough
●
help
t he
incisors
bite
into
food
describe
tooth
t hey
outline
for
●
●
premolars
molars
You
can
see
dentition
your
–
–
cheek
cheek
t he
by
mout h,
teet h,
teet h,
ridged
difference
writing
t he
top
out
jaw
ridged
for
for
between
dental
over
process
of
the
your
ways
to
care
teeth.
grinding
grinding.
t he
milk
formulae.
t he
the
decay
lower
dentition
Each
and
formula
t he
refers
permanent
to
half
of
jaw.
67
835292
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HSB
Unit
B
Topic
1.indd
67
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16:02
Nutrition
Absorption
and
the
fate
of
digested
products
Excretion
The
body
These
cells
use
cannot
molecules
remove
t he
par t
acid
Breaking
as
and
cells
t he
t he
Urea
kidneys
t hat
but
The
is
are
are
sur plus
used
par t
of
process
as
a
t hese
of
to
Liver
nitrogen-containing
where
from
it
is
liver
cells
excreted
of
excess
removing
deamination.
passes
requirements.
source
in
t he
cells
par t
into
energy.
amino
t he
and
nitrogen-
make
of
Liver
acids
each
t he
of
blood
t hese
and
is
urine.
toxins
by
that
have
bacteria
detoxication.
of
acids
from
paracetamol,
Storage
Liver
respiration.
substances
of
acids
wasted,
amino
urea
t he
produced
process
such
to
down
toxic
been
in
of
molecules.
transpor ted
amino
not
nitrogen-containing
substance
amino
Any
t he
molecule
containing
waste
store
are
and
in
not
the
been
gut
Example
are
of
warfarin,
broken
down
in
broken
down
by
these
which
substances
is
taken
to
the
gut
liver
are
or
cells
alcohol,
prevent
have
in
the
dr ugs
blood
clotting.
micronutrients
store
fat
minerals,
soluble
especially
vitamins
A,
D
iron
and
for
t he
synt hesis
of
haemoglobin,
K.
Constipation
Constipation
have
is
difculty
difculty
wit h
in
bowel
passing
faeces.
movements,
may
People
suffer
who
from
are
constipated
pain
and
swelling
0
Key
term
!
in
t he
abdomen,
meals.
This
Examples
will
more
of
will
for
They
rich
more
also
some
vomit.
foods
encourage
water
problem
and
in
need
bre
peristalsis,
help;
dr ugs
to
have
include
so
more
vegetables,
preventing
known
as
dietar y
t he
laxatives
bre
fr uit
in
and
condition.
may
help
to
t heir
bran.
Drinking
cure
t he
Constipation
compacted
void
from
A
condition
faeces
the
are
where
difcult
to
body.
people.
Diarrhoea
Di arrhoea
in
a
liquid
of
t he
is
a
condition
form.
The
in
body
which
can
a
person
become
is
continually
dehydrated
passing
quickly
as
a
faeces
result
0
Key
term
!
loss
of
rehydration.
uid
is
put
water
If
in
t his
directly
is
t he
not
into
faeces.
In
effective,
t he
serious
a
saline
cases
drip
it
is
may
treated
be
wit h
needed,
oral
by
which
Diarrhoea
the
bloodstream.
faeces
A
condition
released
are
where
loose
and
watery.
Food
poisoning
poisoning
●
ensuring
t heir
●
●
can
is
be
t hat
keeping
ies,
keeping
raw
cleaning
and
●
●
●
t hose
common
cause
eliminated
involved
cockroaches,
meat
cooking
t hawing
separate
cooked
working
af ter
in
of
diarrhoea.
The
chances
of
food
by:
t he
preparation
of
food
regularly
wash
rodents
from
meat
surfaces
cooked
(see
and
and
Figure
kitchen
ot her
meat
animals
to
away
prevent
from
raw
food
meat
from
B.1.5.5)
equipment
t horoughly
before
use
meats
and
frozen
excluding
food
ver y
hands
cross-infecting
●
a
vir tually
meat
food
known
products
t horoughly
carriers
of
t horoughly
before
food
cooking
poisoning
microorganisms
from
t he
industr y
p
Figure
spread
●
motivating
kitchen
staff
by
means
of
a
good
working
environment
easily
Salmonella
when
bacteria
chickens
are
kept
and
in
adequate
B.1.5.4
large
numbers
like
this
wages.
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16:03
Absorption
and
the
fate
of
digested
Nutrition
products
Figure
B.1.5.5
shows
how
someone
can
become
infected
wit h
Salmonella.
1
2
carrier:
contaminates
chicken
feed
person:
develops
Salmonella
food
poisoning
7
infected
may
chicken
or
eggs:
result
poisoning
meat:
in
food
other
if
eaten
remains
undercooked
infected
with
6
Salmonella
a
result
as
of
undercooking
3
4
butcher:
infects
from
other
meat
infected
chicken
5
p
Figure
B.1.5.5
inadequately
practice.
Salmonella
cooked.
Chickens
Salmonella
food
food
Notice
kept
in
poisoning
It
poisoning
how
food
battery
can
can
cages
also
possible
2
3
but
given
is
a
eggs
are
Chicken
Flies
from
likely
to
drinking
hard
eating
by
be
chicken,
pathogens
infected
unpasteurised
to
meat
chickens
of
trace
is
t he
of ten
a
by
eggs
or
through
meat
animal
Salmonella
than
which
feed
have
and
been
abattoir
free-range
chickens.
milk.
source
likely
of
an
source.
infection
The
of
t hese
diagram
shows
a
cooked
become
contaminated,
maybe
by
someone
chickens
properly
eats
t hem.
babies,
t he
and
t hen
Most
some
bacter ia
at
elderly
bacteria
r isk
and
may
are
pass
sur vive
people
anyone
into
t heir
and
wit hout
who
is
eggs.
can
a
strong
already
ill
for
reason.
meat
may
processing
can
–
can
bacteria.
t he
who
system
are
t he
infect
not
ot her
bacteria
5
to
anyone
immune
meat
be
carrier
bacteria
some
more
from
chicken
Feed
The
results
contaminated
scenario.
infect
4
are
result
who
If
be
sometimes
bacteria,
1
often
can
have
factor y,
transferred
transfer
bacteria.
market
to
bacteria
ot her
to
If
or
conditions
butcher’s
meats
and
in
shop
meat
a
slaughterhouse,
are
not
hygienic,
t hen
products
foods.
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Nutrition
6
Undereating
Putting
7
uncooked
result
in
bacteria
eaten
wit hout
Anot her
bacteria
being
source
and
chicken
next
transferring
of
t hen
to
to
ot her
foods
foods
t hat
are
in
a
refrigerator
taken
from
t he
and
overeating
may
fr idge
and
cooked.
infection
not
is
cooked
eating
meat
t hat
is
contaminated
wit h
properly.
Questions
1
State
six
features
2
What
are
of
the
ileum
that
make
it
suitable
for
absorbing
food.
p
the
digested
end
products
of
a
proteins,
b
fats
and
c
Figure
in
which
can
then
be
absorbed
and
B.1.5.6
meat
processing
of
a
4
What
5
What
is
happens
Explain
food
constipation?
how
to
b
amino
someone
What
acids
may
they
infected
are
a
Undereating
metabolic
person
with
Salmonella
and
suffer
from
and
overeating
Learning
the
end
is
lying
When
we
down
are
and
totally
doing
not hing,
relaxed,
we
are
he
or
still
she
will
breat hing,
still
our
beat,
blood
still
t he
of
outline
ows
around
ner vous
t he
system
is
whole
still
body,
active
food
and,
at
is
being
t he
the
are
being
topic
you
made
and
ions
moved
across
cell
of
energy
by
body
digested
cellular
surface
to:
uses
human
define
the
terms
basal
level,
metabolic
proteins
this
able
use
●
absorbed,
be
hear ts
the
and
outcomes
rate
●
still
the
food
should
energy.
reduce
contamination
assimilated?
By
If
Salmonella
poisoning.
B.1.6
Basal
of
diarrhoea?
is
when
be
conditions
plants
assimilated?
chances
3
Hygienic
starch
rate
and
membranes.
malnutrition
All
t hese
processes
require
energy.
●
The
energy
t hat
we
use
at
rest
is
our
basal
metabolic
rate
(BMR).
explain
protein
energy
However,
malnutrition
ver y
few,
if
metabolic
any,
rate
people
for
t he
are
totally
whole
day
inactive
is
much
t hroughout
more
t han
t heir
t his.
life,
The
so
t he
energy
●
distinguish
and
we
need
to
consume
carbohydrates
and
to
maintain
proteins
in
our
our
metabolism
diet.
These
is
provided
substances
are
by
lipids,
respired
energy
t hat
is
used
to
make
ATP,
t he
energy
currency
of
●
explain
energy
needs
are
affected
by
many
factors
such
cells.
●
age,
younger
people,
on
average,
require
more
causes
of
determine
whet her
●
our
●
level
body
●
of
mass
gender
–
females
●
we
are
physical
–
larger
males
of
t he
quantity
●
our
and
the
In
3
have
individual
addition,
mont hs
require
a
of
energy
t han
older
an
energy
size
and
of
explain
the
effects
–
constitution
extra
of
human
on
the
body.
who
energy
requirement
wit h
less
–
on
equal
energy
are
people
t heir
t han
about
levels
is
of
smaller
10%
people
more
t han
activity
needed
if
it
is
warm
of
who
energy.
var y
considerably
in
t heir
energy
physiology.
pregnant
Women
intake
more
clot hing
depending
pregnancy.
large
mass
people
not
need
conditions
women
body
activity
quality
requirements
or
people
same
environmental
●
growing
risks
(BMI)
malnutrition
●
and
obesity
as:
●
●
the
health
index
Our
anorexia
bulimia
to
to
release
between
t hat
require
choose
extra
to
energy
breastfeed
during
t heir
t he
last
babies
p
Figure
is
used
B.1.6.1
to
metabolic
Equipment
determine
like
this
people’s
rate
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Undereating
and
Nutrition
overeating
The
energy
needs
of
values
q
are
T
able
T
ype
only
B.1.6.1
of
1
year
Child
5
years
12–15
Boy
food
of
Approximate
kJ
daily
per
years
16–19
measured
are
in
listed
kilojoules
in
Table
(kJ).
The
B.1.6.1.
total
Note
energy
t hat
t hese
approximate.
years
12–15
is
people
baby
Child
Woman
by
types
person
Newborn
Girl
provided
different
energy
requirements
day
T
ype
different
types
person
Ofce
worker
(adult
female)
3000
Ofce
worker
(adult
male)
7000
Heavy
9500
Full-time
athlete
(female)
Full-time
athlete
(male)
8500
manual
Pregnant
of
kJ
2000
11000
years
of
of
per
day
9000
11000
worker
woman
people.
15000
(last
15000+
20000+
three
10000
months)
Man
16–19
years
10000
Written
Energy
Dr
in
a
found
diet
period
typical
q
carried
She
their
of
of
T
able
Family
breast-feeding
11000
Activity
needs
Sharma
family.
Woman
and
a
out
out
investigation
much
compared
week.
their
an
how
The
usual
this
family
diet.
with
said
T
able
into
energy
the
the
nutrition
people
energy
that
B.1.6.2
the
the
they
food
shows
in
an
extended
family
actually
they
her
of
the
ate
should
consumed
that
week
Daily
energy
needs/kJ
Mother
Father
7-year-old
per
Average
day
daily
intake/kJ
per
energy
day
9300
9250
10500
13500
3800
3300
Baby
5800
4250
13-year-old
girl
9100
9150
15-year-old
boy
9600
13050
9105
7000
1
State
2
Plot
in
3
Dr
child
pregnant
a
the
three
bar
and
chart
i
Who
ii
Explain
iii
The
What
factors
sister
that
that
decided
advised
in
the
influence
shows
not
would
that
them
family
why
family
would
4
younger
the
a
person’s
daily
energy
energy
needs
needs.
of
the
different
people
family.
Sharma
risk
was
results.
B.1.6.2
member
Mother’
s
have
over
you
told
to
do
Dr
say
their
the
the
family
some
think
she
Sharma
to
of
make
you
think
change
you
some
Dr
made
that
eating
family
may
changes
Sharma
these
none
of
be
to
putting
their
their
health
at
diet.
identified
as
being
at
risk?
decisions.
them
was
ill
and
that
they
habits.
to
support
Dr
Sharma?
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16:03
Nutrition
Undereating
Tr y
this
Calculate
Find
out
overeating
yourself
your
how
and
energy
much
intake
energy
for
you
a
day
consume
during
a
day.
typical
Requirements
●
a
●
access
camera
energy
1
T
ake
one
or
to
content
a
Find
the
or
3
Y
our
out
weigh
this
of
of
different
of
balance/kitchen
scales
foods
each
meal,
must
include
much
the
how
want
laboratory
●
the
of
to
energy
food
much
or
you
items
before
information
who
photos
about
photos
them
out
take
snack
and
drink
everything
that
you
you
ingest
have
with
during
the
water.
how
mass
Find
to
photograph
day.
exception
2
phone
information
you
so
eat
energy
you
‘watch
consumed.
the
First,
information
you
printed
need
on
to
the
know
packet
them.
each
can
their
have
use
use
food
one
calories’
item
of
the
and/or
provides.
apps
lose
Many
designed
weight.
websites
for
have
people
These
have
lists
of
0
✔
foods
4
Y
ou
and
can
the
also
energy
work
content
out
how
per
much
serving
energy
and
you
energy
have
per
used
100
grams.
during
the
The
day.
is
Keep
a
diary
of
the
different
activities
you
have
done,
such
as
down,
walking,
running,
and
how
long
you
did
each
over
24
can
and
add
find
out
how
much
energy
people
use
in
each
of
used
is
is
Choose
include
suitable
your
calculate
ways
to
present
photographs
the
of
energy
that
people.
these
to
4.2
needed
kJ
to
and
raise
is
the
activities
of
1
kg
of
water
by
up.
1
°C.
5
unit
many
equivalent
energy
temperature
them
a
by
hours.
the
Y
ou
calorie
still
tip
sitting,
It
lying
Exam
energy
and
content
all
the
of
the
information
sources
food
and
of
you
collect.
information
how
much
you
energy
Also
used
you
unit
to
it
The
of
calorie
energy
used
in
this
is
so
not
will
you
book
the
or
in
scientic
not
see
exam
papers.
used.
Malnutrition
Malnutrition
simply
mean
is
t he
t hat
result
t here
of
are
a
lack
of
nutrients
balance
missing
in
t he
from
diet.
t he
This
diet,
does
t he
not
term
covers
0
Key
term
!
bot h
too
overeating
much
healt h
and
energy
from
or
undereating.
too
much
malnutrition.
fat.
For
an
An
unbalanced
There
adult,
are
diet
many
can
serious
consuming
less
be
one
wit h
far
consequences
t han
5000
kJ
for
per
Malnutrition
Having
provides
more
much
day
eventually
leads
to
deat h
by
much
less
energy
or
a
diet
energy
that
or
nutrients
than
star vation.
required.
A
shor tage
to
or
complete
starvation.
t he
BMR
wit hout
to
stores
t he
of
and
how
much
If
adapts
t his
long
tissues
are
t hey
and
by
as
food
of
water,
sources
protein
for
do
about
on
activity
how
has
down
to
t hat
have
t hen
of
not
much
be
leading
Fat
fat
done.
to
bodies
as
in
for
can
As
t he
provides
is
a
stored,
period
adapts
who
long.
stores
Lastly,
body
over
body
People
sur vive
day.
t he
sur vived
t heir
energy.
glycogen
a
extends
star vation,
people
conver ting
lasts
broken
of
Some
have
depends
physical
lack
periods
energy.
protein
energy
body
respiration;
but
save
food.
glycogen
During
up
70
energy
how
for
cold
in
of
have
into
fat,
good
proceeds
glucose
much
it
leads
days
stores
not
time
reducing
star vation
liver
protein
to
use
do
of
by
is
and
muscles
for
longer,
how
and
ot her
wasting.
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16:03
Undereating
and
Nutrition
overeating
Protein
energy
Protein
energy
protein
and
protein
it
is
a
PEM
are
energy.
for
t hat
energy
mostly
marasmus
symptoms
Those
malnutrition
total
can
disease
of
wit h
malnutrition
(PEM)
When
so
t hat
affects
and
is
t his
it
is
not
young
marasmus
are
not
used
to
t he
adapting
a
t he
for
Exper ts
adapting
are
by
children.
kwashiorkor.
kwashiorkor
caused
happens
diet
two
believe
all
lacks
bot h
metabolises
growt h
The
limited
at
t hat
body
and
repair.
extreme
t hat
what
children
availability
This
forms
of
of
wit h
food.
well.
Marasmus
Children
body
is
There
a
wit h
ver y
is
little
wrinkled
and
have
marasmus
t hin
wit h
muscle
or
fat
appearance.
no
loss
of
have
a
shr unken,
especially
and
t hin
a
wizened,
However,
emaciated
arms
t hese
and
legs
appearance.
(see
old-looking
children
are
Figure
face.
usually
The
B.1.6.2).
The
skin
has
mentally
aler t
appetite.
Kwashiorkor
The
little
boy
in
characteristic
p
Figure
B.1.6.2
This
girl
is
circumference
of
her
upper
from
to
severe
marasmus,
causes
show
a
loss
that
she
malnutrition.
disease
of
tissue
of
is
She
legs
can
t his
swell
means
children
that
reddish
of ten
Some
for
of
hair.
reasons
people
t hey
of ten
If
food
who
t hat
15
is
by
a
over
to
and
a
at
if
by
doctor
see
is
Some
a
3-year-old
condition
boy
belly
in
to
a
severe
drought
he
soon
been
living
on
hardly
a
any
very
fibrous
nutritional
hard
of
is
t he
well
to
star vation.
swollen
The
abdomen.
Sometimes
make
much
less
protein
for
t he
blood
not
a
drain
‘moon
water
have
face’
from
ver y
and
t he
little
dr y,
tissues.
brittle
These
and
appetite.
one
Most
to
tackle
are
exper ts
using
large
adopt
It
is
Many
eat
an
unbalanced
estimated
of
t hem
t hat
are
diet
85–90%
young,
ver y
condition
of
t heir
food
as
a
enough
means
even
wit h
of
extremely
has
wit h
t hough
anorexia
exercising
af ter
quickly,
healt hy
while
like
a
even
by
or
encouragement
encouraging
intake,
been
serious,
obsessed
counselling
reasonably
unhealt hy
ver y
years
combines
involves
food
life
an
be
many
stay
vomiting
into
eat
someone
problems
to
t heir
or
can
spend
frequently
develop
little
usually
enough
what
not
t hat
life.
might
about
quantities
does
agree
underlying
laxatives
can
eat
t heir
Treatment
strict
explore
This
to
of
Therapy
so
food
female.
someone
t he
t he
to
of
understand.
are
person
weight.
way.
to
area
enough,
a
plenty
age.
where
food.
fatal,
to
tr y
down.
to
disorders
dietician
t hem
to
meal
at
while
t he
t he
person
same
time
date.
to
keep
repetitive
followed
t heir
cycle
by
of
eating
induced
which
vomiting.
This
condition
is
called
bulimia.
It
is
accompanied
swell.
various
healt h
problems,
can
be
dangerous,
is
expensive
and
time-
has
consuming
with
of ten
least
not
or
abnormally
by
Following
lifeless
subconsciously,
t hey
(deliberate)
the
does
liver,
access
years
to
t heir
people
weight
have
30
under
why
enabling
causes
blood
of ten
condition
treated
Even
t herapy
kwashiorkor,
children
swollen
are
are
access
psychot herapy
malnutrition
These
t he
a
eating
and
chooses,
not
fatal.
has
t hat
have
wit h
have
control
This
adapting
disorders
Anorexia
B.1.6.3
too.
They
people
between
Figure
not
wasting
Eating
p
is
kwashiorkor
suffering
has
starvation
and
of
arm
and
measured
B.1.6.3
having
t he
the
Figure
symptom
palm
value
at
and
may
r uin
self-esteem.
fruit
all
88
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Nutrition
Undereating
and
overeating
Obesity
Too
high
cause
us
weight
t han
an
to
for
30
his
is
Obesity
is
a
of
on
or
said
nutritional
par ts
energy
put
intake
her
to
be
form
height
of
world
to
excess
Someone
or
who
carbohydrate
who
has
is
a
20%
body
and
above
mass
animal
t heir
index
fat
can
recommended
(BMI)
greater
obese.
malnutrition
disorders
t he
due
weight.
affecting
t he
and
t he
numbers
of
is
one
people
people
of
of
t he
t he
wit h
most
common
Caribbean.
obesity
are
In
many
increasing.
p
Figure
a
BMI
is
used
to
determine
t he
relative
weight
and
nutritional
status
whet her
obese,
healt hy
or
under weight.
is
calculated
using
t his
matching
among
of
BMI
A
woman
therapy
with
session
anorexia.
for
She
of
is
individuals
B.1.6.4
young
a
photograph
several
women.
outline
Many
of
herself
drawings
people
with
formula:
anorexia
have
a
poor
body
image
of
themselves
Body
BMI
mass
(in
kilograms)
=
2
Height
As
you
and
can
24.9
see
are
in
Table
B.1.6.3,
considered
most
people
(in
metres)
wit h
healt hy,
a
while
BMI
if
a
ranging
person’s
between
BMI
is
18.5
higher
0
Key
t han
Obesity
25
t hey
are
regarded
as
T
able
B.1.6.3
overweight
International
and
classification
according
obesity
BMI
to
of
adult
overweight
underweight,
BMI
index
18.5
than
to
24.9
condition
30%
have
than
a
or
in
more
body
mass
30.
Acceptable
to
29.9
Overweight
30
to
34.9
Obese
(class
1)
35
to
35.9
Obese
(class
2)
Over
40
Source:
Severely
Centers
Individuals
conditions
hear t
for
Disease
wit h
and
disease,
a
Control
BMI
Prevention
exceeding
diseases,
varicose
and
such
veins,
obese
as
29
(class
(2009)
are
classed
hernias,
strokes,
3)
as
ar t hritis,
diabetes,
and
may
be
at
risk
hyper tension,
prostate
cancer
(in
of
coronar y
p
Figure
effect
men),
the
cer vical
There
are
Fir stly,
diets
a
a
spend
are
in
a
to
Height
people
ot her.
could
t he
is
an
may
The
be
in
a
and
t hat
have
traditional
fatty
low
One
bulimia
action
of
is
serious
rotting
stomach
side
teeth
acid
on
from
enamel
foods
fibre
an
of
and
decrease
an
in
food
levels
an
of
rat her
working
obesity
diet
Secondly,
transpor t
people
to
refined
content.
public
led
high-fibre
in
to
so
wit h
epidemic.
called
high
increase
physical
t han
‘ Wester n’
sugar
in
income
activity
walking.
occupations
wit h
Finally,
t hat
to
a
require
work .
are
weight
lower
factor s
number
who
small
of
B.1.6.5
of
women).
Thirdly,
car s
physical
Individuals
Even
r ic h
food.
(in
from
wit h
using
decrease
muc h
var iety
and
on
people
cancer
c hange
t hat
content
help
or
greater
are
Underweight
25
and
medical
people
Category
Less
18.5
A
over weight.
which
q
term
!
t he
considered
loss
risk
of
impor tant
have
taller
t he
(just
of
developing
factor
same
person
obese
10%
in
body
may
are
t he
recommended
individual’s
diseases
associated
determining
mass,
have
a
but
if
one
normal
a
BMI,
lose
wit h
person
may
to
current
be
is
t he
will
obesity.
healt hy.
much
while
weight.
weight)
taller
shor ter
Two
t han
t he
person
obese.
p
Figure
B.1.6.6
problem
in
the
Obesity
is
a
growing
Caribbean
89
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Undereating
and
Nutrition
overeating
BMI
to
values
degree
In
are
differences
of
recent
years,
BMI
evidence
BMI
fat
of
lower
body
fatness
different
body
age-independent
in
in
different
t here
limits
t hat
t he
25
and
t han
has
for
been
a
over
is
same
may
growing
different
differ
t he
BMI
for
not
bot h
sexes.
correspond
However,
to
t he
due
same
populations.
associations
distribution
and
propor tions,
et hnic
between
across
debate
groups.
BMI,
a
person
t he
is
This
still
need
of
means
might
to
develop
increasing
percentage
populations.
‘over weight’,
over
There
be
body
t hat
at
risk
fat
and
alt hough
wit h
a
a
BMI
t his.
BMI
32
30
28
obese
26
24
e
o
o
i
s
y
t
b
f
k
s
22
r
a
i
t
e
n
20
a
g
a
r
l
m
r
o
n
18
16
14
12
10
2
3
4
5
6
7
8
9
10
11
Age
p
Figure
B.1.6.7
Graph
Written
Children
There
is
and
take
the
growth
q
charts
is
age
help
B.1.6.4
into
to
BMI
weight
T
o
how
see
then
body
really
is
lose
this
not
much
trousers
in
to
weight,
have
the
but
needed
first
a
17
index
18
(BMI)
interpret
are
to
to
the
Control
19
20
and
age
variation
of
in
up
than
or
data
with
use
a
obesity
growth
child
is
in
children.
because
charts
it
for
overweight
is
necessary
boys
or
and
obese
to
girls.
or
The
not.
percentile
to
the
the
85th
95th
equal
to
for
95th
size
look
B.1.6.4
and
to
at
which
at
two
be
age
growth
questions
patterns
each
can
the
answer
growth
children
mass
percentile
(2009)
children,
T
able
the
percentile
percentile
the
Prevention
healthy
body
about
children
children
5th
and
assess
samples
and
for
than
BMI
for
whether
less
together
used
of
countries
percentile
85th
Disease
them
wide
age
of
are
shown
charts
1
and
children.
recorded.
on
2.
The
This
(see
page
290
for
an
example
of
a
histogram).
This
histograms
population
for
is
much
known
easier
to
use
16
possible
each
to
for
masses
reveals
It
than
Greater
Centers
Percentiles
B.1.6.8
decide
5th
overweight
Source:
and
many
account
Less
of
15
complicated
Underweight
risk
mass
categories
Overweight
Figure
in
more
BMI
Healthy
p
body
Category
At
14
Activity
concern
BMI
child’s
T
able
13
BMI
great
Interpreting
of
12
(years)
this
size
as
the
reference
population.
of
place
90
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Topic
1.indd
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16:03
Nutrition
The
Undereating
body
mass
population
whose
body
greater
less
A
than
than
child
of
of
be
a
mass
25%
75%
whose
children
of
in
child
children
of
is
of
at
body
is
compared
the
the
the
the
the
of
25th
16-year-old
mass
is
the
For
percentile,
reference
sample
to
age.
same
over
the
population
in
that
95%
of
the
of
mass
the
reference
16-year-old
that
is
16-year-old
the
girls;
girl
same
she
as
or
weighs
population.
percentile
weighs
same
and
age
is
more
than
95%
considered
to
BMI
–2
–2
kg
m
m
34
34
Body
mass
index-for-age
Body
percentiles:
mass
index-for-age
percentiles:
32
32
Boys,
2 –20
-. · +
30
Girls,
years
.
. . ..· "-~
30
:+ .
l V,.,
.
,
.
rH
-+24
26
.....
.i ).e"
:t
50th
.
85th
,
.,.
75th
•
i),
~
. i-,,
t;.~
~
+ ·
20
10th
.... -:r
50th
25th
25th
~'
~
,,, .
18
i,~
;:;:~ ~
l:Ht
~
~:, _., ~
16
. _:.. la>
... i:
t
:r t
• :.L
......
CT
. !
tt
. 1.1
+.
12
H+
12
4
6
8
10
12
Age
Figure
Chronic
5th
14
~
Source:
10th
HJ:
~
16
:f tt
.c ,.•
"
fH+
~~ :
~
":;?
5th
18
2
I
22
,;..~
~
,/ .
~
20
14
90th
~
,
.1 H. ...l
75th
95th
+iri:+
+
.
24
I:t
:t: . . t
22
,
.
85th
l!
/.~
years
f
.
90th
28
26
2 – 20
95th
28
p
a
in
a
B.1.6.9
National
Disease
14
16
18
..
20
2
4
~
t
6
8
10
(years)
Growth
Center
for
charts
Health
Prevention
12
Age
and
for
boys
Statistics
Health
in
and
16
18
20
girls
collaboration
Promotion
14
(years)
with
the
National
Center
for
(2000)
0
✔
Questions
1
A
doctor
23.
Use
calculates
the
growth
the
BMI
chart
for
for
four
boys
10-year-old
in
Figure
boys
B.1.6.9
as
and
13,
18,
T
able
21
Making
and
B.1.6.4
Study
the
to
the
BMI
categories
for
the
four
girls
of
different
ages
each
have
a
13
and
16.
What
advice
would
the
BMI
of
24.
The
girls’
ages
the
answer
by
reference
to
the
doctor
growth
3
T
able
Suggest
to
summarise
malnutrition
the
form
give
to
the
girls?
chart
for
girls
in
Figure
effects
to
of
will
all
help
on
the
malnutrition
body.
include
the
vitamin
Don’t
and
Explain
deciencies
from
Unit
B.1
B.1.6.9
(pages
and
of
are
mineral
your
table
match
forget
10,
tip
boys.
with
Three
a
forms
you
determine
2
overeating
overweight.
BMI
kg
has
population
girls
variation
example,
and
64
and
65).
B.1.6.4.
two
ways
in
which
parents
contribute
to
their
children
becoming
overweight.
0
Talk
about
?
Discuss
The
the
with
World
Health
world’s
bulimia,
make
family,
have
friends
Organization
greatest
can
sure
your
health
very
people
eat
and
has
threats.
serious
teachers
identied
Eating
effects
on
the
the
statement
obesity
disorders,
young
epidemic
such
people.
below.
as
as
one
anorexia
What
can
be
of
and
done
to
properly?
p
Figure
B.1.6.10
sedentary
energy
the
ways
content
obesity
Lack
of
…
of
life,
all
exercise,
foods
factors
with
that
high
fuel
epidemic
91
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