Food & Nutrition Study Guide

Food and Nutrition Unit Goals: 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 chemicals in foods. 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. Investigations Review:   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 content 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 p. 1-5   The Digestive System p. 6-9 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 p. 10-13   Sugar Smarts p. 14-15   Living with Diabetes p. 16-19 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. • The sour taste of foods is due to acid.   • Baking soda and acid react chemically to form new products, one of which is carbon dioxide.   • Baking soda can be used to indicate acid.   • Indophenol can be used to indicate vitamin C, ascorbic acid. Your Terrific Tongue p. 20   Vitamins p. 21-23   The Scrourge of Seafarers p. 24-25   Linus Pauling p. 26 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 p. 27-28   Healthy Eating International Style p. 30-33   Healthy Kids p. 37-40    Complete the table below.   Ingredient Indicator Evidence Fat Brown Paper Grease Spot   Sugar       Vitamin C       Acid          Use the FOSS Glossary or a dictionary to fill in the definitions below. http://www.fossweb.com/resources/vocab/Food_and_Nutrition_D.pdf   Vocabulary Word Definition ascorbic acid           calorie           carbohydrates           carbon dioxide           digestive system           fats           indicator   An object, material, or organism that tells you if a specific substance is present.     ingredient           mass   The amount of matter that is in an object.       metabolism           minerals           nutrient           proteins             vitamins