1. Learning Objectives: To know about nutrients.
All:-
To know about nutrients.
To understand the function and sources of nutrients.
To be able apply knowledge of nutrients to design and plan to make a balanced dish.
2/3
Remembering
Understanding
Most:-
4/5
Applying
Analysing
Some:-
6/7/8
Evaluating
Creating
SMSC: Healthy eating
Personal responsibility
Independent working

2. Vitamins Vitamin A Vitamin D Vitamins B1, B2 Vitamin E Vitamin K
Micronutrients include:
Vitamins
Vitamin A
Vitamin D
Vitamins B1, B2
Vitamin E
Vitamin K
Vitamin C

3. What are water soluble vitamins?
Water soluble vitamins need water to be absorbed by the body.
The water soluble vitamins are:
Vitamin B1
Vitamin B2
Vitamin C
Water soluble vitamins are stored in the body for a shorter time than fat soluble vitamins.
Write the title Water Soluble Vitamins in the middle of your A3 paper.

4. BBC tv! Never Eat Shredded Wheat Get to know your Vitamins:
How can you remember water soluble vitamins?
Can you make up an ACRONYM to help you remember water soluble vitamins?
An example is:
Never Eat Shredded Wheat
The water soluble vitamins are:
Vitamin B1, Vitamin B2, Vitamin C
BBC tv!

5. Why do we need Vitamin B1? It’s function is:
To break down energy from food.
To keep our nervous system healthy.
The formation of red blood cells.
Vitamin B1 is found in:
Peas, fresh and dried fruit, eggs, wholegrain bread, cereals, liver, yeast and yeast products eg marmite.

6. RECAP What does water soluble mean?
Water soluble vitamins need water to be absorbed by the body.
What are the functions of Vitamin B1?
To break down energy from food.
To keep our nervous system healthy.
What foods are a source of Vitamin B1?
Peas, fresh and dried fruit, eggs, wholegrain bread, cereals, liver, yeast and yeast products.

7. Why do we need Vitamin B2? It’s function is:
To release energy from food.
To keep the nervous system healthy.
To keep skin healthy.
To keep eyes healthy so that we can see.
Keep out of direct sunlight.
Vitamin B2 is found in:
Milk, eggs, breakfast cereals, rice.

8. RECAP What foods are a source of Vitamin B2?
What are the functions of Vitamin B2?
To release energy from food.
To keep the nervous system healthy.
To keep skin healthy.
To keep eyes healthy so that we can see.
What foods are a source of Vitamin B2?
Milk, eggs, breakfast cereals, rice.
Keep out of direct sunlight.

9. Why do we need Vitamin C? It’s function is:
To protect cells and blood vessels.
To keep bones and cartilage healthy.
To keep skin healthy.
Vitamin C is found in:
Fruit (especially citrus), green leafy vegetables.

10. RECAP What foods are a source of Vitamin C?
What are the functions of Vitamin C?
To protect cells and blood vessels.
To keep bones and cartilage healthy.
To keep skin healthy.
What foods are a source of Vitamin C?
Fruit (especially citrus), green leafy vegetables.

11. Task 2: Create a mind-map about water soluble vitamins.
Write the names of water soluble vitamins.
Write the function of each vitamin.
Write the source of each vitamin.

12. Starter: match the word to the function
1. Nutrients
a. For growth, maintenance and repair. b
2. Vitamin K
b. Substances in food that our body uses to enable it to function. e
3. Vitamin E
c. For insulation and energy. h
4. Carbohydrate
d. For healthy eyes, skin lining and immune system. f
5. Fat
e. To help our blood to clot. c
6. Protein
f. To provide energy. a
7. Vitamin A
g. For healthy teeth, bones and muscles. d
8. Vitamin D
h. For healthy eyes, skin and immune system. g

13. Dutch Apple Cake You will make Dutch Apple Cake next lesson.
Your Dutch Apple Cake must be presented.

14. Dutch Apple Cake Method… Ingredients…
Turn oven on to 180degrees or gas mark 4.
Cream the sugar and margarine until creamy.
In a small bowl, beat the eggs with a fork.
Add the beaten egg, a little at a time, to the margarine and sugar.
Sieve the flour into the mixture and carefully fold in using a metal spoon.
Spread the mixture into a tin lined with parchment paper.
Add optional vegetables; fry until softened.
Prepare the apple (core and slice).
Arrange the apple over the cake mixture, then sprinkle with cinnamon and sugar.
Place in the oven for around 20 minutes.
Presentation; cut into uniform shapes or slices and place on a board or plate. You could present with a small jug of cream.
Ingredients…
100g caster sugar
100g margarine
2 eggs
100g self-raising flour
1 eating apple
1 tsp cinnamon
1tsp Demerara sugar
REMEMBER!
Bring a container with a lid to put your Dutch Apple Cake into.

15. Ingredient Nutrient Function
Homework: Planning – Dutch Apple Cake
Ingredient
Nutrient
Function
Apple
List the ingredients that you will use.
What nutrient is it?
Why choose it?
Draw and label the Eatwell Guide.
Write the names of the ingredients that you will use in the correct section of the Eatwell Guide.
Explain why your Dutch Apple Cake is a balanced dish.

17. Example:
Write key Words
Symbols
Images
(drawings & cut-outs).

18. Homework Menu – Multicultural Food
Mains
Write a fact sheet about street food, explaining what it is and providing examples of dishes.
Develop a mood board of images and key words to explore foods from different cultures. Label your images to identify what the foods are.
Collect a menu from a restaurant, and choose five dishes that you would try. Explain what they are made from, how you think they would taste and why you would choose them.
Research food products that are available from different cultures in supermarkets. Present at least 5 examples with the following details: Product Name, Product Description, Ingredients, Price & Weight. Include an image of each product and explain why you chose each one.
Visit a food market and write a review of the different food products on offer. Think about how the products appeal to the five senses. Include photos.
Produce a detailed step-by-step plan for one of the techniques you have learnt in class. Include photos/images.
Write a persuasive magazine article about a cuisine of your choice to encourage people to try it. Explain what it is and provide examples of popular dishes, key ingredients, flavours, etc.
Develop an information sheet/presentation to explore a country/culture of your choice. Consider location, religion, dress, staple foods, key ingredients, popular dishes, etc. Include images.
Purchase a food product that comes from another culture and write a review providing the following details: Product Name, Product Description, Ingredients, Price, Weight, and Cooking Instructions. Taste the product and explain what it is like using words related to your five senses. Include photos.
Conduct an interview with a friend/family member to find out about their food likes, dislikes, etc. Write a customer profile from your results and use it to influence design ideas for a product you will make.
Collect feedback from 5 peers for a food product you have made in class, asking them to complete a sensory analysis/star diagram. Collate your results and suggest ways you could modify/improve the product.
Explore and explain the concept of fusion foods. Then choose 3 dishes and suggest different ways that you could modify each one using the idea of fusion foods. Draw each of your ideas and add detailed annotation to explain the ingredients you have chosen to use and why based on their sensory and nutritional features. Also consider techniques that would be used to make each product.
Complete a ‘Functions of Ingredients’ table for a food product you have made in class. Identify the ingredients used, and explain the sensory, nutritional and scientific functions of each one.
Design a resource to clearly define and explain the following terms: aeration, gelatinisation, coagulation and finishing techniques.
Food Challenge!
Choose a dish of your choice and trace where all of the ingredients used to make it are from. Discuss your findings and consider the food miles involved. Then suggest how the product could be made more sustainably. You may wish to plot your findings on a world map to clearly show where each ingredient is sourced from. For information about food miles, visit
Side Orders
Design a flier that provides details about careers in the food industry.
Design a multicultural food event that could be held in school.
Write a pitch to students explaining why they should choose Food Technology as a GCSE option.

19. Red meat, dark green leafy vegetables
Micronutrients include:
Minerals
Potassium
Bananas
Calcium
Milk, cheese, yoghurt 
Iron
Red meat, dark green leafy vegetables

20. Starter: What type of nutrients are vitamins?
Vitamins are micronutrients.
MICRO means small.
You need to eat small amounts of micronutrients.
You must include them in your diet because your body cannot make them.
What does ‘fat soluble’ mean?
Fat soluble vitamins need fat to be absorbed by the body.
What are the fat soluble vitamins?
Vitamin A, Vitamin D, Vitamin E and Vitamin K.

21. Why do we need Vitamin B1? It’s function is:
To break down energy from food.
To keep our nervous system healthy.
The formation of red blood cells.
Vitamin B1 is found in:
Peas, fresh and dried fruit, eggs, wholegrain bread, cereals, liver, yeast and yeast products eg marmite .
A deficiency of Vitamin B1 can cause Beri-beri and Pellagra.

22. Why do we need Vitamin C? It’s function is:
To protect cells and blood vessels.
To keep bones and cartilage healthy.
To keep skin healthy.
A deficiency of Vitamin C can cause Scurvy
Vitamin C is found in:
Fruit (especially citrus), green leafy vegetables.