derived from chemical combustion of food and required for us to stay alive and function

nutrients the human body needs in larger amounts, and provide energy: fat, protein and carbohydrate

carbohydrates found typically in plant foods that are resistant to digestion

a colourless and odourless liquid, the basis of fluids in living organisms

Macronutrients, fibre and water

Cooking and nutrition

Micronutrients

Making toad in the hole

Pupils describe the source and function of macro and micro nutrients, as well as fibre and water in the diet for health. The concept of energy balance is reviewed, and pupils undertake nutritional analysis of recipes.

Energy and nutrients: source and function

True or false? We should eat less starchy foods, as these are 'fattening' in the diet and provide little else.

On average, we are recommended to drink __________ glasses of fluid a day to prevent dehydration.

Fibre helps to keep our {{  }} system healthy and can help to prevent constipation.

over time this will lead to energy balance.

When energy intake is lower than energy output …

fatty meats, cream, butter, coconut oil and cakes

Match the following proteins and fats to food sources:

potatoes, bread, rice, pasta and other starchy carbohydrates

beans, pulses, fish, eggs, meat and other proteins

Match these food items to the correct Eatwell Guide food group.

Which of these is not healthy eating advice?

Starting from the largest, place these Eatwell Guide food groups in order of size.

Food labels often use the colours of a traffic light to indicate the amounts of fat, salt and sugars. The colour __________ indicates that the food is a healthier choice.

Match the following food to their source.

Carbohydrate, protein and fat are known as {{ }}.

Macronutrients, fibre and water

Lesson outcome