1. Nutrition and Digestion
Objectives
To learn that vitamins, minerals, fibre and water are also required for a healthy diet.
 Present data relating to different food types in pie chart form and therefore calculating food percentage as a proportion of 360o

2. Starter – Who Wants To Be A Millionaire

3. THE CHEMICAL USED TO TEST FOR STARCH IS
A. Hydrochloric Acid
B. Benedict’s
Reagent
C. Iodine Solution
D. Water

4. If starch is present, iodine solution turns
A. Blue/black
B. Brown/yellow
C. Orange/red
D. Pale blue

5. If starch is absent, iodine solution turns
A. Blue/black
B. Brown/yellow
C. Orange/red
D. Pale blue

6. The reagent used to test for sugar is
A. Iodine solution
B. Copper chloride
C. Benedict’s reagent
D. Biuret reagent

7. If sugar is present this reagent turns
A. red/orange
B. lilac
C. blue
D. black

8. If sugar is absent this reagent turns
A. red/orange
B. lilac
C. blue
D. black

9. Biuret reagent tests for
A. fibre
B. protein
C. sugar
D. starch

10. If protein is present it turns
A. blue
B. purple/lilac
C. yellow/brown
D. orange

11. If it turns blue this means
A. Sugar is present
B. Starch is absent
C. Fat is present
D. Protein is absent

12. We test for fats using A. Benedict’s reagent B. Biuret reagent
C. Iodine solution
D. Ethanol

13. A cloudy white colour would mean
A. There is no fat
B. There is fat
C. There is no sugar
D. There is sugar

14. Only one test requires heat. Which is it?
A. Biuret test for protein
B. The fat test using ethanol
C. The benedict’s test for sugar
D. The test for starch using iodine solution

15. How well did you do?

16. TASK Individually/Pairs.
You will be told whether you should find out key facts about minerals OR vitamins OR fibre OR water in the diet (Longman Biology p42-43 is one possible source)
You will be told to group into fours so each group has a member that has investigated each of the four food types. Report back to each other and make notes/create table on vitamins, minerals, water and fibre.

17. Presenting Data
Choose two food labels which list their carbohydrate, fat and protein content in 100g of the food.
Present the proportions of these in the foods as two pie charts. The remainder of the 100g should be labelled ‘other’
You will need to calculate percentages of 360o

18. Nutrition and Digestion
Objectives
To learn that vitamins, minerals, fibre and water are also required for a healthy diet.
 Present data relating to different food types in pie chart form and therefore calculating food percentage as a proportion of 360o

19. Discuss with a partner before you share it with the class.
Plenary Talk
Today I have learnt that…..
Before this lesson I could already…..
The most important thing I learned today is…..
One thing I need to remember from today’s lesson is that…..
I have found out several things on the topic of….
Firstly I found out that…..
Furthermore, I found that…..
I did not know how to….
.....but now I can…
Today I have tried to…..
I was successful when I…..
Discuss with a partner before you share it with the class.