HIGHER HEALTH & FOOD
TECHNOLOGY
Week 1
Learning Intentions:
 To learn about the functions and
Food for Health
sources of nutrients
 To understand what the Dietary
Reference Values are
 To analyse the function and effects
of nutrients on health.
COURSE OVERVIEW

3 units & Course Assignment

Units: Food for Health, Food Product Development &
Contemporary Food Issues

Question Paper = 50% of marks

Assignment = 50% of marks

ALL units must be completed and unit assessments must be
completed to achieve the whole course award.

Units are a pass or fail basis with opportunity for re-assessment if
necessary

The course is graded A – D

Assignments are sent off to SQA for external marking but will be
initially checked and quality assured by HFT teachers. An initial
check will be completed and will give you feedback on points to
re-do or add to before final send off in May 2015.

Questions?
PLAN FOR LESSON
 What
you will be learning about in the Food
for Health Unit
 Planning
 Protein,
 Hide
for practical lessons of this unit
Fats and Carbohydrates
and Seek
 Questions
FOOD FOR HEALTH

Analyse the relationships between health, food and nutrition

Make and evaluate a food product to meet dietary and health
needs.

Nutrients: Protein, Fats, Carbohydrates, vitamins A, B group, C, D & E,
Folic Acid, Calcium, Phosphorus, Iron and Sodium

Fibre, Water & Energy

Interrelationships between Nutrients

Dietary related diseases: Obesity, CHD, HBP, Strokes, Type 2
Diabetes, Anaemia, Dental Caries, Osteoporosis, Osteomalacia&
Diverticulitis.

Dietary Reference Values

Cooking methods

Impact on health

28/08/14: Spaghetti Bolognaise – Casserole Dish & box

04/09/14: Apple & Cinnamon Scones - Box

08/09/14: Swiss Roll – Plate & box

18/09/14: Tuna Broccoli Bake – Casserole Dish & Box

29/09/14: Cream of Sweetcorn Soup – Flask or Plastic Box

08/10/14: Unit Assessment Practical – Depends on what you are
cooking!
PRACTICAL LESSON PLANNING
DIET, FOOD & NUTRITION
A
balanced diet is when a person eats a variety of foods and
drinks that will provide them with the correct amount of nutrients
their body needs
 Food
is fuel to the body, we all need fuel however, it is important to
have the correct amounts of the correct foods to ensure a
balanced, healthy diet is maintained.
 Food
provides the body with nutrients which are substances
contained in foods that are essential to keep us alive and healthy
and are grouped into macro and micro nutrients.
 Macro-nutrients
are the main nutrients needed by the body in
relatively large amounts. These are Protein, Fats and
Carbohydrates.
 All
nutrients have a function (job to do in the body) and sources food
The main functions of Protein in the body are:
 Growth
and repair of body cells
 Maintenance
of body cells.
The secondary function of protein in the body is:
 To
provide energy.
Excess protein is stored in the body as fat.
PROTEIN
There are two types of Protein: Animal (HBV) and Vegetable/Plant
(LBV)
Where a protein contains all the essential
amino acids, they are known as High
Biological Value (HBV) proteins. Mainly
Animal Sources
Where a protein lacks one or more of the
essential amino acids they are known as
Low Biological Value (LBV) proteins.
Mainly Vegetable Sources
High Biological Value (HBV) proteins are found
in: Meat, Milk, Fish, Eggs & Cheese. HBV Protein
is also found in Soya beans which are an
essential source for vegetarians.
Low Biological Value (LBV) proteins are found in:
Cereals e.g. wheat, rice & oats. Pulses e.g.
peas, beans and lentils, Some nuts. LBV protein
is also found in gelatine (animal source)
PROTEIN
Complementary protein meals are a good way to
incorporate both HBV and LBV proteins into your diet,
e.g. Macaroni Cheese, beans on toast or spaghetti
bolognaise.
It is important to
include a variety
of LBV proteins in
your diet to
ensure you get all
the essential
amino acids, e.g.
lentil soup with
wholemeal
bread, three
bean chilli and
rice.
Not Enough
Too Much
Growth in Children is slowed down
Can be converted to fat in the body
and can lead to obesity if it is not
used up as a secondary source of
energy
Cuts and wounds will take longer to
heal
Protein deficiency is rare in the UK, however in poor countries it can lead
to conditions such as slower growth, chronic infections that take longer or
may not heal, poor quality hair and skin conditions.
HBV proteins are the best source of Protein as they have all the essential
amino acids and are mainly of animal origin. There are a number of
relatively new products which have been developed to supply HBV for
Vegetarians these include Quorn, Tofu, soya milk and soya produce.
PROTEIN AND ITS EFFECT ON HEALTH
There are over 20
different amino
acids. Adults
require 8 amino
acids and Children
need 10. Animal
sources provide all
10 essential amino
acids however
vegetable sources
have 1 or more
amino acids
missing.

Why is protein needed in the body?

What happens if too much protein is consumed?

What are the two types of Protein?

Name 3 sources of each type of Protein

Explain the difference between the 2 types of protein?

If not enough protein is consumed what can happen? Why is this
not a common problem in the UK? Where can this be a
problem?
CHECK YOUR KNOWLEDGE

The main functions of Carbohydrate are:

To supply the body with energy for all activities (including
breathing & sleeping)

To supply warmth and so help maintain normal body
temperature (37ºC)
CARBOHYDRATE
There are two types of Carbohydrates: Sugar and Starch(Total
Complex Carbohydrate
Sugar
Starch – Total Complex
Carbohydrates
Sugar sources: Products containing refined
sugar, e.g. cakes, biscuits, sweets,
chocolate, jams & soft drinks
Starch sources: Bread, flour, potatoes, pasta
& rice.
Sugars are divided into monosaccharides
(e.g. sugar found in fruit) and disaccharides
(e.g. refined sugar used in recipes, tea and
coffee.) Hidden sugars can be found in
savoury products such as tomato ketchup!
Many starch carbohydrate sources contain
Non-starch polysaccharide (NSP) or dietary
fibre which isn’t a nutrient but essential to
maintain good health. Mainly Wholemeal
and wholegrains.
CARBOHYDRATE
Starch carbohydrates are better for us
as they give a slow release of energy
to the body, sugar carbohydrates give
a quick burst of energy.
Not Enough
Too Much
A lack of energy leading to tiredness Can be converted to fat in the body
and lead to obesity
Protein can be used as a source for
energy instead of growth and repair
We are recommended to get most of
our energy from Starch or TCC
because:
• Starches are good sources of other
nutrients. E.g. potatoes are a good
source of vitamin C and bread
supplies protein, calcium and iron.
• They bulk out our diet and make us
feel fuller for longer.
• They do not encourage dental
caries
Too much sugar can lead to dental
caries or diabetes.
Sugar is often referred to as “empty
calories” it provides energy but no
other nutritional value
• Intrinsic sugars: these are naturally
occurring sugars in food. E.g.
Fruit and Vegetables (Fructose)
• Extrinsic sugars: these are sugars
added to foods. E.g. Refined
sugar added to tea, coffee,
extracted sugar from honey.
They are known as Non-Milk
extrinsic sugars (NMES)
CARBOHYDRATE & ITS EFFECT ON HEALTH.

What are the functions of Carbohydrate?

What does NSP, TCC and NMES stand for?

Which is the better type of Carbohydrate to eat? Explain 2
reasons why?

Explain the difference between intrinsic and extrinsic sugars

What are the two groups of carbohydrates?

Name 3 sources of each group of carbohydrate
CHECK YOUR KNOWLEDGE
The main functions of fat in the body are:

To provide warmth through an insulated layer under the skin

To provide a concentrated source of energy

To provide the fat – soluble vitamins A,D,E,& K

To provide essential fatty acids

To surround and protect the vital organs such as the kidneys
FAT
Saturated
Unsaturated
A diet high in saturated fats tends to
raise blood cholesterol levels,
particularly low density lipoprotein
(LDL) the “bad” cholesterol. This
cholesterol tends to stick to the
arteries, leading to blood clots and
blockages of the artery.
Mono and poly un-saturated fats help to
lower LDL Cholesterol in the blood. They
slightly increase the good high density
lipoprotein (HDL) cholesterol. This
cholesterol helps to ferry the cholesterol
away from the arteries to the liver where it
is broken down into bile.
Sources are mainly animal origin:
Meat and meat products, fats: butter,
whole milk, cream & cheese
FATS
Sources are mainly vegetable origin:
Olive oil, rapeseed oil, avocados, nuts
and seeds, pure vegetable oils.
Essential Fatty Acids
Essential fatty acids EFA’s
are necessary fats that
humans cannot make,
They must be obtained
through the diet.
The main EFA is Omega 3 –
it helps to reduce the risk of
blood clots, heart attacks
and rheumatoid arthritis.
Omega 3 is needed for
brain development in
babies and young children
Not Enough
Too Much
The intake of essential fatty acids
such as Omega 3 may be reduced
Can lead to obesity
Fat soluble vitamins may be
reduced
Can lead to high blood pressure
and coronary heart disease
There are visible and invisible fats
Visible fat is easy to see – fat on meat, and in butter, margarine, cooking
oil.
Invisible fat is a constituent part of the food and is difficult to detect – fat in
cakes, biscuits and pastry.
The term fat includes both fats and oils.
Fats are solid at room temperature and are the saturated fats e.g. butter
Oils are liquid at room temperature and are the unsaturated fats e.g.
cooking oils
FATS
Beware of Transfatty acid
Trans fatty acids, or
hydrogenated fats
as they are
sometimes known
are polyunsaturated
fats which have
been artificially
hardened by adding
extra hydrogen.
These add an
increased risk of
heart disease,
rheumatoid arthritis
and are linked to
some cancers. They
are found in
margarines, biscuits,
commercially fried
foods. Beware of
foods that have
hydrogenated fats
on the label!

What are the two types of fat?

Explain two functions of fat in the diet

What does LDL and HDL cholesterol mean? And what is the
difference between the two types of cholesterol?

What are trans-fatty acids? Explain their effect on health

What are essential fatty acids and why should we include them in
our diet?
CHECK YOUR KNOWLEDGE

http://www.online-stopwatch.com/

Collect a worksheet

Using the resources around the room you have 10 minutes to find
out as much information about each nutrient start with Protein,
when the buzzer sounds locate information about Carbohydrate
then Fats.

Write down what you find out on the worksheet
HIDE AND SEEK

Divide into two teams

Nominate one person to be a walker and another to be a scribe

Scribes, collect a whiteboard, pen and duster

Walkers are responsible for collecting question cards and
bringing out the correct answer on the whiteboard.

It is a competition between the two teams the fastest team wins!
QUICK ON THE DRAW

In our next lesson we will be learning about Vitamins

Exit task:

Collect 3 strips of paper on one strip of paper write down what
the function and sources of Protein, then on the second, the
function and sources of Carbohydrate and then on the third, the
function and sources of Fats.
NEXT LESSON & EXIT TASK