Nutrition & Energy in Foods

England

Nutrition and digestion

• content of a healthy human diet: carbohydrates, lipids (fats and oils), proteins, vitamins, minerals, dietary fibre and water, and why each is needed
• calculations of energy requirements in a healthy daily diet
• the consequences of imbalances in the diet, including obesity, starvation and deficiency diseases

Energy Calculation of fuel uses and costs in the domestic context

• comparing energy values of different foods (from labels) (kJ)
• comparing amounts of energy transferred (J, kJ, kW hour)

Forces

• forces as pushes or pulls, arising from the interaction between two objects
• using force arrows in diagrams, adding forces in one dimension, balanced and unbalanced forces
• forces: associated with deforming objects; stretching and squashing – springs; with rubbing and friction between surfaces, with pushing things out of the way; resistance to motion of air and water

Working scientifically

Through the content across all three disciplines, pupils should be taught to:

Scientific attitudes

• pay attention to objectivity and concern for accuracy, precision, repeatability and reproducibility
• understand that scientific methods and theories develop as earlier explanations are modified to take account of new evidence and ideas, together with the importance of publishing results and peer review
• evaluate risks.

Experimental skills and investigations

• ask questions and develop a line of enquiry based on observations of the real world, alongside prior knowledge and experience
• make predictions using scientific knowledge and understanding
• select, plan and carry out the most appropriate types of scientific enquiries to test predictions, including identifying independent, dependent and control variables, where appropriate
• use appropriate techniques, apparatus, and materials during fieldwork and laboratory work, paying attention to health and safety
• make and record observations and measurements using a range of methods for different investigations; and evaluate the reliability of methods and suggest possible improvements
• apply sampling techniques. Analysis and evaluation
• apply mathematical concepts and calculate results
• present observations and data using appropriate methods, including tables and graphs
• interpret observations and data, including identifying patterns and using observations, measurements and data to draw conclusions
• present reasoned explanations, including explaining data in relation to predictions and hypotheses
• evaluate data, showing awareness of potential sources of random and systematic error
• identify further questions arising from their results.

Measurement

• use and derive simple equations and carry out appropriate calculations.
• undertake basic data analysis including simple statistical techniques.

Scotland

CfE

Forces

• By investigating how friction, including air resistance, affects motion, I can suggest ways to improve efficiency in moving objects.
• By contributing to investigations of energy loss due to friction, I can suggest ways of improving the efficiency of moving systems.
• I can use appropriate methods to measure, calculate and display graphically the speed of an object, and show how these methods can be used in a selected application.

Body systems and cells

• By investigating some body systems and potential problems which they may develop, I can make informed decisions to help me to maintain my health and wellbeing.
• I have explored the structure and function of organs and organ systems and can relate this to the basic biological processes required to sustain life.

Angle, symmetry and transformation

• Having investigated navigation in the world, I can apply my understanding of bearings and scale to interpret maps and plans and create accurate plans, and scale drawings of routes and journeys.
• I can apply my understanding of scale when enlarging or reducing pictures and shapes, using different methods, including technology
• I can name angles and find their sizes using my knowledge of the properties of a range of 2D shapes and the angle properties associated with intersecting and parallel lines.

Wales

• how food is used by the body as fuel during respiration and why the components of a balanced diet are needed for good health
• the conservation of energy and ways in which energy can be stored
• the forces in devices and their relationship to work done and power