- Identify the six key food types (Proteins, Carbohydrates, Lipids, Vitamins and Minerals and Fibre) and link to examples of each food type.
- Explain the different components in a healthy diet and why they are needed.
- Demonstrate your understanding of the different food groups by calculating the energy provided in a daily meal plan.
- Evaluate your own diet and describe how you can make it healthier.
This biology and food topic uses the real-life context of the British America’s Cup team INEOS TEAM UK. This topic introduces the topic of nutrition with a short starter film, discussing how energy requirements vary depending on activity levels, for example, the boat crew vs. the shore team. Test students’ knowledge with an engaging interactive. This topic covers the different components in a healthy diet; why different components in a healthy diet are needed; why people of different ages/activity levels need different amounts of energy; and calculating the energy provided in a daily meal plan. The resources can be used either in sequence or flexibly as an introduction to a topic, or for a quick learning activity. The differentiated worksheets reinforce learning objectives for this topic.
This video explores how the team build their diets to stay fit and healthy during training and for races. Take a look at how the components of their diet differ from the diet of someone who is less active.
KXLife are providing world class nutritional medicine blood profiles for the sailing squad with individual monitoring of their dietary and physical requirements.
KS3 NC – Biology
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.
KS3 NC – Physics
Energy, comparing energy values of different foods (from labels) (kJ).
KS3 NC – D&T, Food technology
Understand and apply the principles of nutrition.
GCSE – an introduction to the nutritional properties of ingredients/food products.
A521 Introduction to designing and making requires a clear focus on nutrition.
Unit 2 – dietary functions and sources of sugar, starch, fibre, proteins, vitamins, minerals, and energy balance.
Examine the nutritional properties of ingredients/ food products. An understanding of the nutritional characteristics of the main nutrients: proteins, fats, carbohydrates – sugars and starches, vitamins and minerals – Vitamins A, B, C and D, Calcium, Iron.
Have knowledge of nutritional advice. Interpret and apply current nutritional/healthy eating guidelines, e.g. apply the recommendations of the ‘Eat well plate’, 5 a day, high fire (NSP).
Be able to apply the nutritional advice when analysing existing food products. Understand that diets with deficiencies or excesses of particular nutrients may lead to health related problems.
List the different components in a healthy human diet.
Explain why each of the components in a healthy diet is needed.
Explain why people of different ages/activity levels need different amounts of energy in their diets.
Calculate the energy provided in a daily menu plan.
Design a healthy daily menu plan for a person with normal activity levels and with high activity levels.
Understand how food is used by the body as fuel during respiration and why the components of a balanced diet are needed for good health.
KS3 Design & Technology
Apply current healthy eating messages in relation to the nutritional needs of different groups in society.
Classify food by commodity/group and understand the characteristics of a broad range of ingredients, including their nutritional properties.
Fourth level Technologies.
Explore the properties and functionality of ingredients to establish their suitability for a task at home or in the world of work.
Showing creativity and innovation, design, plan and produce increasingly complex food items which satisfy the needs of the user, at home or in the world of work.
National 4 Biology
Research/investigate the importance of suitable conditions eg diet, to maintain growth and development. Debate the links between diet and growth and development disorders.
Know how to collect, record, present and interpret data on food content.
Use the details of various types of food content to make decisions about what foods and meals may be healthy.
Investigate relationships between different food content and make decisions based on the results.
KS3 Science & Technology
Explore physical, chemical and biological effects on personal health, for example, inherited characteristics, exercise and nutrition.
In the context of how science works, students should be able to:
1.3.7 understand that energy requirements vary with age, gender, activity levels and pregnancy.