Transcript Document

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