Transcript Food Groups and special diets

Food Groups and special diets
Revision for Year 11
Objective
To be able to identify which foods
belong to which major food groups and
state some of the functions of the
groups
To understand what is meant by a
special diet and to give examples and
reasons why foods might have to be
modified to suit people with special
diets.
Starter
There are no such thing as
healthy or unhealthy
foods – only healthy or
unhealthy diets
What do you think?
The Eatwell Plate
Proteins
Beef
• A red meat
• High Biological value
• Broken down in digestion
to amino acids
• Used for growth and repair
Quorn
• An alternative to meat
• Mycoprotein
• Absorbs flavours
• High in Fibre and low in fat
Chicken
• Poultry
• A white meat
• A high risk food as it
carries salmonella
• Eggs are also a source
of protein
Fats
Olive oil
• Made from plants
• Low in saturates
• Used for dressings
• Requires an emulsifier to mix it
with water
Butter
• Made from milk
• High in saturates
• Enriches Food eg Chelsea buns
• Shortens pastry
• Aerates cakes
• Lengthens shelf life
Margarine
• Made from animal and/or
plant oils
• Low in saturates/ high in
polyunsaturates
• Used in products as
substitute for butter
• Cheaper to use
• Some can reduce
cholesterol
Carbohydrates
Sugar
• Simple carbohydrate
• Made from plants
• Easily absorbed into the
body
• Instant energy
• Used as a sweetner
Pasta
• Made from wheat
• Staple food of Italy
• Comes in different shapes
and colours
• High in starch for energy
• Standard component
Rice
• Natural product
• Staple food in the East
• Used in curries
• Many different varieties
Potato
• Natural product
• High in starch which is
broken down into sugars by
the body for energy
• Can be used as a thickening
agent
Vitamins and Minerals
• One portion fulfils Gov
recommendations of 5 a
day
•Contain vitamins and
minerals for body
processes
•Add colour and fibre to
dishes
Fibre
• Aids digestion
moving food along
the gut
• Found in cereals,
fruit and vegetables
• Called NSP Non
starch
polysaccharide
Water
• Essential for life
• Hydrates cells and
is vital for cell
reactions
• Need about 8
glasses a day
What is this
and what does
it show?
TASK 1
• Make a mind map of all of the food
groups and their functions
• Give three examples of each group
• Use p22 in the AQA book to help you
You have ten
minutes to do it
TASK 2 – Special Diets
Special diets are those in which certain foods
or ingredients are avoided.
This may be for reasons which are
• Medical
• Cultural
• Moral
• Religious
• Time of Life
Vegetarian
Coeliac
Diabetic
Don’t eat meat,
fish or meat
products
Lacto-ova don’t
eat eggs and dairy
Vegetarian symbol
on packaging
Vegans do not eat
anything from
animals
Intolerance to
gluten
Found in wheat,
barley and rye
Can eat corn, rice
and potatoes
Can buy gluten
free products eg
pasta and flour
Can also cause
bone disease
Caused by
inability of body
to make insulin
which regulates
sugar in blood
Have to reduce
the amount of
sugar in diet eg
sugar free jam
Need foods high
in starch, fruit and
veg
Nut Allergy
Religions
Can’t eat nuts or
any product
containing nuts
Causes
anaphalaxis which
can be fatal
Products usually
labelled to say if
they contain nuts
or are made in a
factory where
nuts have been
used
Some religions
follow certain
rules
Halal or Kosher
meat slaughtered
in certain way
Jews – no pork
Hindu – no beef
Sikh – no beef
may be vege.
Islam – no pork,
only halal meat
Calorie
Controlled
People on diets
for various
reasons
Heart Disease less saturated fat
to reduce
cholesterol
less salt – reduce
blood pressure
Dieting – reduce
calories –less
carbs more veg
Lactose
intolerant
Caused by lack of
lactase – an
enzyme which
breaks down
lactose in sheep,
goat and cows
milk.
Can’t eat milk or
dairy
Can eat soya
products
Pregnancy
Need extra iron,
calcium, fibre and
folic acid
Must avoid raw or
unpasteurized
egg, milk – risk of
salmonella or
listeriosis
Avoid
undercooked
meat and fish
Balanced diet
most important
2007 - Question 9 is about meeting
consumer needs
How do food manufacturers of takeaway
sandwich products ensure they meet
the needs of consumers who have
special dietary needs?
(8 marks)
What does this
mean?
Answer
• Labels can inform customers of what is in the sandwich
• Labels may include allergy advice: gluten / nuts / milk etc
• Labels may include health advice / nutritional details / fat
content/ energy value per portion/pack
• It has a guide to portion size
• The product could have age related needs eg it could be a
special food for children
• Manufacturers might make a range of diet specific products,
e.g. coeliac, vegetarians, low fat, high fibre, low salt, low
calorie .( you need to give related examples)
Qualified answers well explained or number of simplistic
answers( 6 - 8 marks )
Qualified answer or two simplistic answers ( 4 - 6 marks )
Simplistic answer ( 1 - 3 marks )
A manufacturer produces a pasta product that uses the
following ingredients.
Filling:
Spaghetti
Minced beef
Tomato sauce
Cheese
4 (a) (i) Describe one way this product may be developed to
encourage young children to eat more nutritionally
balanced products. Give reasons for changes made.
(2 marks)
4 (a) (ii) Describe one way this product may be developed
for vegetarians.
Give reasons for changes made.
I think
(2 marks)
I know
!
Answer
For Children
For Vegetarians
•
• Must remove animal foods
e.g. meat
(n.b. Lacto ovo will eat eggs,
milk, cheese, Lacto eat
milk and dairy, Vegans eat
nothing from an animal)
• Removal of cheese if vegan
• Replace with non animal
based food eg quorn, soya,
tofu, vegetables
• Other relevant
developments
Remove/change/replace
spaghetti with different
shapes
• Disguise vegetables by making
them part of the. tomato
sauce
•, add a garnish
• Change size to appeal to
children. e.g. make smaller
portions
• Other relevant developments
PLENARY
BINGO !