EMERALD SECONDARY COLLEGE

YEAR 10
HEALTH AND
HUMAN DEVELOPMENT

Food & Nutrition

STUDENT NAME: Brodie allan
CLASS TEACHER:
Mrs Hay
HOME GROUP:12f

Introduction – “Healthy Lifestyle Choices”

Using the discussion space on http://padlet.com/hay_emily_f/ymfo2nd6qsi9 and answer the following; then provide your assessment from online discussion in space provided.

1. What is nutrition?

2. What is nutrients?

Influences

Briefly list the food/meals you have eaten over the past 3 days.

1
2
3
BREAKFAST
2 slices of toast on white bread with vegemite on multigrain bread and a cup of coffee
Wheat bix and milk
2 slices of toast on multigrain bread with vegemite and butter and a cup of coffee
LUNCH
Ham cheese lemon tomato sandwich
Ham cheese lettuce and tomato sandwich
Ham cheese and lettuce sandwich
DINNER
Chicken and mushroom risotto
Salad and smoked salmon
Grilled fish and salad
SNACKS
Grapes, a packet of chips
Yoghurt, grapes and a slice of toast
Cheese and grapes

Why do we need food?

How do our personal needs and preferences influence the type of food we eat?

Does a ‘family’ have a strong influence on the food we eat? Explain.

What changes in lifestyle have occurred over the past 30 years that have influenced our eating patterns?

How does cultural background shape food choices?

How have technological changes influenced what we eat?

Nutrients
Eating a variety of foods is important if our body is to function properly. It is also critical to growth, development and repair. A poor diet can lead to many problems including disease and disorders and will minimise quality of life.

Complete the table below:
Nutrient
Food Sources
Role in Body Energy content

Carbohydrates

Cereals
Rice
Pasta
Fruits-oranges, grapes and bananas
Starchy vegetables-potatoes and parsnips
A source of fuel for energy
Is stored as fat and if not used for energy production can there for contribute to obesity
1 gram=17 kj

Fat

Olive oil avocado, canola oil, nuts, Fried goods.
Main function is to provide fuel for energy production
Provides cushioning for vital organs
Assists in temperature control
1 gram of Fat = 37KJ

Protein

Meat, milk, cheese, fish, chicken, pork
Amino acids (building blocks) used for growth and repair
Secondary source of fuel for energy production
Required for hormone and antibody production
1 gram of Protein = 17KJ

Vitamins
Micronutrients
Carrots, sweet potatoes, pumpkin, squash, spinach, cantaloupe,
Dark green leafy vegetables, eggs A is Essential for: normal vision bone strength immune system function cell division cell differentiation.

Kiwi fruit, broccoli, blackcurrants, oranges strawberries
C: An important part of the immune system
Required for collagen production.
Assists in iron absorption
Is an antioxidant
7i

D Is required for the absorption of calcium and phosphorus from the intestine into the blood stream.
Deficiency can lead to osteoporosis.
Fish (including tuna, salmon, mackerel, sardines and herring), fortified foods, small amounts can be found in beef liver, cheese, and egg yolks.

Minerals

Micronutrients

Sodium:
Plays a role in the regulation of water in the body
Needed for many cells to function correctly such as muscle and brain cells
Salt,
processed foods that contain salt.

Phosphorus: Required for the hardening of hard tissues therefore promoting bone health assists in the contraction of muscles
Assists in the functioning of the kidneys.
Dairy,
fish, bran, meat.

Calcium: Construction & maintenance of bones and teeth
Regulates the contraction & relaxation of muscles including heartbeat
Assists with blood clotting
Responsible for transmission of nerve impulse
Dairy products, green leafy vegetables, sardines, salmon, fortified soy milk

Water

Acts as a solvent so chemical reactions can occur
Transports substances around the body
Regulates body temp