Year 8 Biology Topic 1: Nutrition

Part 1: Balanced diet

Why do we eat?

To provide us with:

• energy

• materials for growth and repair

 Fat (lipids)

Carbohydrate
• Sugars Protein
• Starch

Vitamins Water
Minerals
Fibre
Food group Uses Good sources
Proteins Growth & repair Meat, fish, nuts, eggs, cheese, milk

Lipids (fats) Energy, insulation, protection Milk, cheese, butter, fried food
Starch: Bread, rice, pasta, potatoes
Carbohydrates Energy
Sugar: Sweets and cakes
Chemical reactions, temp Drinks and some foods like fruit and
Water
control, transport, solvent … vegetables
Vitamins Various, e.g. wound healing Fruits and vegetables

Minerals Bones, teeth, cell function Various

Fibre Digestive movement Oats, fruit and vegetables

https://www.youtube.com/watch/sLP8dcnWnJg

Food Tests
*When mashing food, always use a pestle and mortar and add an equal volume of water
Food Colour Colour if
Test
group at start positive
Starch • Add 3 drops of iodine solution to food sample Orange Blue-black
• Place food sample in a boiling tube Green,
Sugar • Add an equal volume of Benedict's reagent Blue orange or
• Heat to 90°C for 2 minutes red
• Place food sample in a boiling tube
Protein • Add an equal volume of Biuret reagent Blue Purple
• Shake and wait for 2 minutes
• Place food sample in a boiling tube Cloudy
Lipid • Add ethanol and shake Clear white
• Pour this into test tube of water emulsion
https://www.youtube.com/watch/sLP8dcnWnJg
Benedict’s test for sugars
Iodine test for starch

Biuret test for protein

Emulsion
test for
lipids
Recommended Daily Amount (RDA)

Can you think of

examples where this
might be different?
Person What are their needs? Why are these needed?
Frank doesn’t need as Energy requirements
many energy-rich decrease as you get older
carbohydrates and fats as and have a less active
he used to. lifestyle.

I love to look good! When Protein is needed to

I go shopping, I fill my make new cells to help us
trolley to the brim with grow and repair our
meat, fish and eggs. bodies. It helps us to
build muscle.
Person What are their needs? Why are these needed?
My Doctor has advised me These are needed to
to increase the amount of support the growth and
protein, iron and folic acid
development of the foetus.
in my diet. I have to avoidHarmful chemicals in
smoking, alcohol and cigarette smoke and in
excess caffeine. alcohol can pass across the
placenta and harm the baby.
I usually grab a bacon and Sam’s diet provides him with
egg sandwich on my way lots of energy to meet the
to work. I also pack a demands of his strenuous
large tub of pasta to see job.
me through the day.
Person What are their needs? Why are these needed?
In Biology lessons we Extra calcium and protein
were learning about is needed to support the
healthy diets. I need lots growth spurt. Extra iron
of protein, calcium and is needed to replace that
iron in my diet. lost through
menstruation.

Calcium is especially This mineral is needed for

important at this stage; the development of
milk is a very good source healthy bones and teeth.
of calcium.
Person What are their needs? Why are these needed?
Now that Joe has a more The less active you are,
sedentary job, he should the less energy you need
try to cut back on the from your diet. Excess
amount of carbohydrates carbohydrate may be
and fats he eats. turned to fat.

/14 marks
DEFICIENCY
CAUSED BY SYMPTOMS PREVENTED BY
DISEASE
• Swollen and bleeding gums
Lack of vitamin C
• Loose teeth Eating oranges, strawberries,
Scurvy (ascorbic acid)
• Severe and easy bruising broccoli, potatoes
• Scaly, dry skin
• Bone pain • Eating breakfast cereals
Lack of vitamin D
Rickets • Poor growth with added vitamin D
or calcium
• Soft bones that can deform • Exposure to sunlight
Eat more:
• Tiredness and lack of energy
• dark-green leafy vegetables
• Shortness of breath
(e.g. watercress)
Anaemia Loss / lack of iron • Noticeable heartbeats (heart
• cereals with added iron
palpitations)
• meat
• Pale skin
• beans, peas, lentils
• Breathless
Lack of thiamine Eating brown rice and cereals
Beri beri • Rapid heart rate
(vitamin B1) with added vitamin B1
• Swollen lower legs
CONDITION CAUSE HEALTH PROBLEMS ADVICE / TREATMENT
DIABETES Your body can’t make or • Very thirsty A healthy lifestyle:
(Type II) respond to insulin • Needing to pee a lot • Balanced diet with less
Poor diet / being • Tiredness fat and more fibre
overweight increases risk • Hunger • More exercise
• Weight loss • Lose weight
Anorexia Mental illness where They may: Talking therapies
nervosa people are of low weight • Limit how much they
due to limiting how much eat,
they eat and drink • Do lots of exercise,
• Make themselves sick,
Obesity Being very overweight, • Breathless • Eat a reduced-calorie
with a lot of body fat. • Difficulty doing physical diet
activity • Exercise regularly
• Often feeling very tired
• Joint and back pain
• Low confidence and
self-esteem
 Meet Curious Colin and
his Calorimeter …

https://www.youtube.com/watch/dZB7kzKUZlc

Colin has used a clamp and stand to secure a boiling tube in the air, above a
piece of food (in this case ‘crispbread’). The piece of food has been placed
onto a pin and is directly underneath the bottom of the boiling tube. Colin
has added some cold tap water to the boiling tube and has placed a
thermometer inside. The piece of food will then be set alight.
 Method
1. Set up the apparatus as shown in the diagram.
2. Use a measuring cylinder to measure out 20 cm3 of water. Add the water to the
boiling tube.
3. Use a thermometer to measure the starting temperature of the water. Record this in
your results table.
4. Use a balance to measure the mass of the first type of food. Record this in your
results table.
5. Attach the food to the mounted needle.
6. Use a Bunsen burner to set fire to the food and then immediately place it under the
boiling tube.
7. Wait until the food is all burned and then use the thermometer to measure the final
temperature of the water.
8. Repeat for other food types.
 Results

Temperature of water /oC Temperature

Mass
Crisp increase per gram
/g At start At end Increase / oC g-1
 Balanced Diet: Revision Tasks
1. Name the seven food groups that make up a balanced diet.
2. Give examples of foods that contain each of the food groups.
3. Describe the biochemical test for starch, sugar, protein and fat.
1. What chemical do you use?
2. What colour is it to start with?
3. What colour does it go in that food group is present?
4. What is RDA, and give examples of how they can be different in different people.
1. Child vs adult
2. Active person vs not active person
3. Pregnant person vs not pregnant person
5. What are the cause, symptoms and treatment for:
1. Scurvy?
2. Rickets?
6. Explain how you can find out how much energy is in a piece of food.
 Balanced Diet: Revision
AQA Activate Book 2
Theme
(Kerboodle)
Food groups 132 - 133
Food tests 134 - 135
Balanced diet
 Deficiency diseases 136 - 137
 Energy in food