STARTER TASK Why is protein needed in the body? The function of Protein in the body is growth and repair of body cells and maintenance of body cells & tissues. It has a secondary function of providing energy What happens if too much protein is consumed? If too much protein is consumed in the diet, it can be stored as fat which in the long term can lead to obesity What are the two types of Protein? The two types of Protein are animal (HBV) and vegetable/plant (LBV) Name 3 sources of each type of Protein Any meat or animal products, cereals, nuts, beans, lentils. Explain the difference between the 2 types of protein? Animal Proteins have all the essential amino acids whereas the vegetable proteins are missing one or more amino acids that our body requires. If not enough protein is consumed what can happen? Why is this not a common problem in the UK? Where can this be a problem? Delayed growth in children is caused by not enough protein in the diet and can cause cuts and wounds to not heal properly and cause infection. It isn’t a common problem in the UK as there isn’t a lack in animal or vegetable proteins however it can be a problem with more developing countries. Collect a White board, pen and duster Answer the questions below – no books allowed!

LEARNING INTENTIONS To learn about the functions and sources of vitamins. To learn about the relationship between vitamins and consequences to health.

VITAMINS - MICRONUTRIENTS Vitamins are natural substances found in foods that do different jobs in the body. Vitamins are labelled with letters however they do have other names which are good to know as can be found on labels. There are two types of Vitamins: Water Soluble Vitamins and Fat Soluble Vitamins

WATER SOLUBLE VITAMINS: VITAMIN B GROUP COMPLEX & VITAMIN C Scientists originally thought that there was only one Vitamin B however, they discovered more and grouped them together and are usually referred to as the Vitamin B complex group. Vitamin B1 Thiamin Vitamin B2 Riboflavin Vitamin B3 Niacin Vitamin B5 Pantothenic Acid Vitamin B6 Pyridoxine Vitamin B9 Folate Vitamin B12 Cobalamin Create a Flicker chart on the B Group Complex vitamins to include: - Its function in the body - Sources of the vitamin - Deficiency of the vitamin - Effects processing and cooking has on the vitamin Use the information charts around the room and any books or information packs around the room to help you.

VITAMIN C – ASCORBIC ACID Vitamin C is needed to enable the body to absorb iron from the food we eat It is needed for the production of a protein in the body called collagen Collagen is the protein in connective tissue which is the substance that binds the body cells together. It is also an antioxidant. Antioxidants help to protect the body from polluting chemicals that get into the body from the air, water or in food. Vitamin C is found in Fruits and vegetables, especially blackcurrants, citrus fruits, green peppers, kiwi fruits, green leafy vegetables, brussels sprouts broccoli, bean sprouts, peas and potatoes. A deficiency in Vitamin C is rare but can be found in some adults and children who eat very little fruit and vegetables. The body is able to store some Vitamin C but we need a continuous supply, if someone has a slight deficiency, anaemia develops because not enough iron is absorbed. The symptoms of this are tiredness and weakness. A severe deficiency leads to the disease scurvy which causes tiredness, bleeding gums, anaemia and poor wound healing Vitamin C is destroyed by heat and exposure to oxygen and dissolves easily in water. To prevent destroying Vitamin C it is important to buy sources as fresh as possible, prepare them the very last minute to avoid long exposure, cook them in as little water as possible – steaming is best. Use the water they were cooked in to create stock or gravy.

FAT SOLUBLE VITAMINS: A, D, E & K Fat soluble vitamins dissolve in fat. Vitamin A: Retinol in animal sources and beta carotene in plant sources Find out the following about Vitamin A: The function, sources, deficiency and how it is affected by cooking sources. Vitamin D: Cholecalciferol (co-lee-cal-siff-er-ol) Find out the following about Vitamin D: The function, sources, deficiency and how it is affected by cooking sources. Vitamin E: Tocopherol (tock-off-er-ol) Find out the following about Vitamin E: The function, sources, deficiency and how it is affected by cooking sources. Vitamin K Find out the following about Vitamin K: The function, sources, deficiency and how it is affected by cooking sources. Write down what you find out in your jotter or in a flicker chart or a mind map; whichever way you find easiest to learn.

MATCHY, MATCHY Match each of the words with its correct definition by writing them out in the matched up lists Deficiency DiseaseA substance that dissolves in water Water solubleA group of vitamins that have similar jobs in the body Fat solubleA food that gives you a nutrient Vitamin ComplexA substance that dissolves in fats or oils SourceAn illness or condition in the body caused by not having enough of a nutrient in the diet

CASE STUDY: READ THE STUDY THEN ANSWER THE QUESTIONS A group of people are starting a lunch club for some elderly people who mostly live alone. Some of the elderly people do not have very health diets because they find it difficult to cook for themselves. The organisers of the club want to make sure that the elderly guests get as many vitamins from the food as possible to help keep them healthy, so they are planning their menus carefully. They want the elderly guests to have a variety of tasty meals to encourage them to eat and enjoy their food as well as the company of other guests. There will be 30 elderly guests to cater for each week. 1. How can the people who are cooking the food avoid losing vitamins (especially the water soluble ones) during preparation, cooking and serving? 2. Plan some tasty two – course meals that could be served to the elderly guests that will contain plenty vitamins