Food & Nutrition Review

Test: Wednesday, October 26, 2011

• Observe and investigate properties of foods.


• Become aware of carbohydrates, proteins, fats, and vitamins as components of food.


• Gain experience with indicators.


• Use indicators to test for acid, vitamin C, sugar, and fat in foods.


• Relate the results of investigations and experiments to the amount of nutrients in food.


• Become aware of guides for healthy nutrition.


• Acquire vocabulary associated with nutrition.


• Use scientific thinking processes to conduct investigations and build explanations: observing, communicating, comparing, organizing, and relating.
  

FOSS Investigation	Synopsis	Science Content	FOSS Science Stories
Fat Test	Students are introduced to fats in the human diet and conduct a fat search using the brown-paper technique. Equal weights of different food samples are spread on a specific area and allowed to soak into the paper. The area of spread for each food is compared to a sample of 100% fat.	• Brown paper can be used to indicate fat in foods.   • Fat is a nutrient found in many foods.   • Foods can contain different kinds of fats, saturated (solid at room temperature) or unsaturated (liquid at room temperature).	“Face the Fats”   “The Digestive System”
Sugar Test	Students use yeast metabolism as an indicator of the presence of sugar in foods. They experiment with different kinds of cereals and relate the amount of gas produced by yeast to the amount of sugar in the cereal. They use the sugar test to test foods for the presence of sugar.	• Yeast can be used to indicate sugar in foods.   • A product of yeast metabolism is carbon dioxide, the same gas produced by most organisms.   • Sugar is a simple carbohydrate, which is a nutrient found in foods.   • Some foods contain more sugar than others do.	“A Sweet Story”   “Sugar Smarts”   “Living with Diabetes”
Acid Test	Students use baking soda as an indicator of acid. In a closed system, the volume of gas produced by the acid/ baking soda reaction is related to the concentration of acid in the sample. Students test foods for general acid content and for a specific acid, vitamin C, using indophenol.	• Baking soda can be used to indicate acid.    • Baking soda and acid react chemically to form new products, one of which is carbon dioxide.   • The sour taste of foods is due to acid.   • Indophenol can be used to indicate vitamin C, ascorbic acid.	“Your Terrific Tongue”   “Vitamins”   “The Scrourge of Seafarers”   “Linus Pauling”
What’s for Lunch?	Students learn that foods often combine different kinds of nutrients. They guess the identity of lunch items from lists of ingredients. They assemble hypothetical lunches and analyze them in terms of their fat, carbohydrate, and protein content. They calculate the number of calories contributed by each nutrient group and assess the nutritional value of their lunches.	• Calories are a measure of the amount of energy in foods.   • Labels on food packages provide nutritional information on carbohydrates, proteins, fats, vitamins, and calories.   • Fats have more than twice as many nutritional calories as carbohydrates and proteins.	“Food Labels”   “Healthy Eating International Style”   “Healthy Kids”

Ingredient	Indicator	Evidence
Fat	Brown Paper	Grease Spot
Sugar
Acid
Vitamin C

List the Six Nutrients:

1.    W_________________

2.    F _________________

3.    P _________________

4.    C _________________ (sugar or starch)

5.    V _________________

6.    M _________________

What makes a fair test / experiment / investigation?

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Review all FOSS Science Stories (Q & A) handouts:

Investigation 1 “Face the Fats”   “The Digestive System”	Investigation 3 “Your Terrific Tongue”   “Vitamins”   “The Scrourge of Seafarers”   “Linus Pauling”
Investigation 2 “A Sweet Story”   “Sugar Smarts”   “Living with Diabetes”	Investigation 4 “Food Labels”   “Healthy Eating International Style”   “Healthy Kids”

Vocabulary Word Bank (study for matching test)

ascorbic acid calorie carbohydrates carbon dioxide digestive system

fats indicator ingredient mass metabolism

minerals nutrient proteins vitamins

Review the Digestive System

MyPyramid.gov

• What have you learned about the food pyramid?


• How can the pyramid help you to know what to eat?


• What do the colored bands on the food pyramid?


• What do the stairs represent?


• What tips have you learned?


• What goals did you set to increase your physical activity and diet?


• Can you give examples of foods in each category?


• What kinds of foods belong at the top of the pyramid and why?