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© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
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91.1.1 Protein
Study the images below and sort the foods into those that contain HBV (High biological value) proteins and those that contain LBV (Low biological value) proteins.
Lentils Soya beans
Cheese Quinoa
Brazil nuts Bulgur (wheat)
Eggs Meat
Peanuts Milk
Fish Sunfl ower seeds
Activity: HBV and LBV proteins 1a
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
1.1.1 Protein C
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Produce an information sheet on protein in the diet.
Include two main course recipes that demonstrate:
a) protein complementation
b) use of an alternative protein.
Use a nutrition programme to work out how much protein is contained in each recipe.
Include this with the recipe.
Explain the benefi ts of using alternative proteins in the diet.
Example of an alternative protein Example of protein complementation
Activity: Produce an information sheet on protein in the diet 1b
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
1.1.1 ProteinC
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LBV proteins do not contain all the essential amino acids we need but if you eat a mixture of them the missing essential amino acids in one may be provided by one of the others. This is called protein complementation. Study the foods below, identify the LBV proteins and then make suggestions for three meals that would combine two or more of them in the same dish.
Meat Toasted bread
Kidney beans Soya beans
Rice Cheese
Peanut butter Baked beans
Eggs Bulgur (wheat)
Activity: Protein complementation 1c
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Many food products contain fat that is invisible to our eyes. This can lead to people eating more fat than they realise, if they regularly choose to eat foods such as these.
On the chart below are pictures of 14 different food products, each of which contains invisible fat.
Look at each product. Using your knowledge of recipes and cooking methods, rank the foods in order of the amount of invisible fat you think they contain.
For example, if you think the quiche lorraine has the highest amount of invisible fat, place a number 1 underneath it and so on, with number 14 being the food you think contains the lowest amount of invisible fat.
Chocolate biscuits
Sponge cake with buttercream and jam fi lling Cheesecake Jam doughnut Lemon meringue pie
Sausage roll Quiche lorraine Mayonnaise Salami Potato crisps
Potato chips Fried mushroomsChicken tikka masala ready meal Peanut butter
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1.1.2 Fats
Activity: Invisible fats in food 1d
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Examine each of these food labels and identify which of the ingredients are fats.
Supafresh chocolate sponge cakeWater, Sugar, Chocolate (9%), Wheat fl our, Single cream, Suet, Modifi ed maize starch, Cocoa powder, Mono-glycerides, Skimmed milk powder, Shortening, Cream powder, Stabiliser: E461; Salt, Whey powder, Glycerine, Emulsifi er: E481; Raising agents: E450, E500
JPL Dunne’s food family chicken ingotsChicken (63%), British wheat fl our (Flour, Calcium carbonate, Niacin, Thiamin), Salt, Polyunsaturates, Sunfl ower oil, Maize fl our, Monounsaturates, Salt, Raising agents: Sodium hydrogen carbonate, Disodium diphosphate; Sugar
Super Scorchin’ green Thai curry Water, Chicken (18%), Jasmine rice, Green beans (2%), Bamboo shoot (2%), Rapeseed oil, Chicken extract, Sugar, Anchovy extract (Fish), Cornfl our, Coriander, Ghee, Coconut oil, Creamed coconut, Garlic, Green chilli, Lemon grass, Palm kernel, Palm oil, Sea salt, Shallot, Galangal, Ginger, Salt, Tamarind, Ginger purée, Cumin, Kaffi r lime peel, Onion, Carrot, Sweet basil, Coriander seed, Dried sweet basil, Milk solids
Big’n’Tastee cheese and bacon soupWater, Flour, Bacon pieces, Potato starch, Hydrogenated fat, Milk solids, Milk powder, Cheese fl avouring, Sugar, Salt, Corn starch, Concentrated onion juice
Supafresh mixed poultry casserole and dumplingsWater, Potato, Carrots, Chicken (15%), Onion extract, Lard, Flour, Goose fat, Chicken fl avouring, Leeks, Suet, Chicken fat, Garlic powder, Bay, Clove extract, Stabiliser (lecithin), Salt
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1.1.2 Fats
Activity: Find the fat 1e
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
FatsProduce a concept map or revision guide about fats in the diet.
Include information on:
• the different types of fat
• the main sources of fat in the diet
• why we need fat in the diet
• what happens if we do not eat enough fat
• the dangers of consuming too much fat.
Below is a recipe for a lasagne.
For the Ragu
1 onion (fi nely chopped)
1 carrot (fi nely chopped)
1 stick celery (fi nely chopped)
4 tbsp extra virgin olive oil
500g ground beef
400g chopped tomatoes
2 tbsp tomato puree
3 bay leaves
nutmeg (grated)
salt
pepper
For the Béchamel
750ml whole milk
50g fl our
50g butter
nutmeg (grated)
black pepper
8–10 fresh lasagne sheets
50g Parmesan cheese (grated)
50g Mozzarella (grated)
3 bay leaves
Explain how this recipe could be adapted to lower the fat content.
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1.1.2 Fats
Activity: Fats in the diet 1f
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Study the list of individual carbohydrates below. Write M, D or C next to each of them to match them to their correct classifi cation.
Monosaccharides (M)
Disaccharides (D)
Complex carbohydrates (C)
Glucose
Maltose
Galactose
Sucrose
Starch
Pectin
Dextrin
Lactose
Fructose
Non-starch polysaccharide (NSP)
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1.1.3 CarbohydratesActivity: Carbohydrate classifi cation 1 1g
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
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1.1.3 Carbohydrates
Study the list of carbohydrate-containing foods below. Identify the carbohydrate(s) found within them and write M, D or C next to each of them to match them to their correct classifi cation. Some have more than one carbohydrate present.
Monosaccharides (M)
Disaccharides (D)
Complex carbohydrates (C)
Granulated sugar
Plain yogurt
Brown rice Toast Sweet potato Milk
Golden syrup
Apple White bread
Honey
Activity: Carbohydrate classifi cation 2 1h
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
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1.1.3 Carbohydrates
Activity: Find the sugars 1i
Examine each of these food labels and identify which of the ingredients are sugars.
Supafresh chocolate sponge cakeWater, Sugar, Chocolate (9%), Wheat fl our, Single cream, Suet, Modifi ed hydrolysed starch, Cocoa powder, Molasses, Mono-glycerides, Skimmed milk powder, Glucose syrup, Shortening, Cream powder, Dextrose, Stabiliser: E461; Fat powder, Salt, Whey powder, Glycerine, Emulsifi er: E481; Raising agents: E450, E500
JPL Dunne’s food family mince piesMincemeat (43%) (Sugar, Apple purée, Sultanas, Currants, Glucose syrup, Apricot purée (Apricots, Sugar), Candied mixed peel (Glucose-fructose syrup, Orange peel, Treacle, Lemon peel), Acidity regulator: Citric acid); Preservative, Vegetable suet, Wheat fl our, Maltose, Sunfl ower oil, Cornfl our, Acid: Acetic acid; Cinnamon, Crystallised ginger (Ginger, Fructose), Allspice, Orange oil
Super Scorchin’ green Thai curry Water, Chicken (18%), Jasmine rice, Green beans (2%), Bamboo shoot (2%), Rapeseed oil, Chicken extract, Sugar, Anchovy extract (Fish), Cornfl our, Coriander, Ghee, Coconut oil, Creamed coconut, Garlic, Green chilli, Lemon grass, Palm kernel, Sugar cane, Palm oil, Sea salt, Shallot, Galangal, Ginger, Salt, Tamarind, Ginger purée, Cumin, Kaffi r lime peel, Onion, Sucrose, Coriander seed, Dried sweet basil, Milk solids
Big’n’Tastee chocolate pancakesSugar, Milk, Flour, Sunfl ower oil, Egg, Dark chocolate (6%) (Fat-reduced cocoa powder, Cocoa mass, Emulsifi er: Soya lecithin), Liquid glucose, Caramel, Butter (milk), Lactose (milk), Skimmed cow’s milk powder, Cocoa powder, Muscovado sugar, Water, Salt
Supafresh British apple pieBritish Bramley apples (58%), Wheat fl our (Wheat fl our, Calcium carbonate, Niacin, Thiamin), Granulated sugar, Unsalted butter, Palm oil, Pasteurised egg, Fruit juices, Sugar cane, Water, Rapeseed oil, Demerara sugar, Cornfl our, Starch, Milk, Lemon juice, Salt
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Study the drinks below. Rank them according to how much sugar you think they contain. Which one has the most? Which one has the least? Are you surprised by your fi ndings?
Drink Grams of sugar per 150ml
Rank 1–12*
Cherry cola
Chocolate milkshake
Cola
Energy drink
Ginger beer
Lemonade
Orange juice
Passion fruit juice drink
Pure grape juice
Smoothie energise drink
Sparkling lemon drink
Strawberry yogurt drink
*Some drinks may have equal ranking.
1.1.3 CarbohydratesActivity: How much sugar am I drinking? 1j
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© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Solve the wordsearch below – the words you are looking for are all to do with vitamins and there are clues given underneath. Remember: the hidden words may be horizontal, vertical or diagonal in the wordsearch grid.
If you get stuck, use the word prompts after the clues to try to solve them.
R Q O I L Y F I S H F W A V I Q O F N N
R B Q W Q T R F G J J Q A F H R R S I I
F P E E S C U R V Y K R N G N F A D G G
G N F R W F V Q C C L T T I L C N H H H
I M V Q I V B N M E A R I C K E T S T O
R H D W Y B P S E R D N O B S D E D B R
O L E R U M E H J E G L X E S F S F L A
N G R A T R L R S A J J I T O G A V I N
Y T T S L W L R I L F G D A R T L M N G
D M N J K L A N M S A D A C E R A K D E
W S U N L I G H T O T Y N A M E C A N S
D F G N B K R I T T T L T R O K I A E N
S U N L I G A Y U E Q U S T U L A G S B
V I W U A D F G H N R T Y L T V E H S T
S A A N A E M I A E M B R A H E C O J U
K M T D C V B R S T Y U I L V A S L B B
A D E E T O S T E O M A L A C I A Q O F
E R R T Y G H K D Q W S A D T R Y U M T
D F O L A T E E F X V B N G T R W Q U G
D G H Y C K L P M E N E R G Y E S Z L N
Clues1 This is caused by not having enough vitamin A (2 words together)
2 These are a good source of vitamin A (2 words together)
3 The name of the disease children get if they do not have enough vitamin D
4 The name of the disease that adults get if they do not have enough vitamin D
5 The action of this on your skin helps you make vitamin D in your body
6 Vitamins A, C and E all have this same function in the body (to stop chemicals that get into the body from damaging it)
7 Vitamins A, D, E and K are all … soluble
8 Vitamin K helps your blood to do this when you cut yourself
9 You need vitamin B1 to help release this from your food
10 The name of the disease you get from a defi ciency of vitamin B1
11 You get this symptom if you do not have enough vitamin B2 (two words together)
12 These fruits are a very good source of vitamin C
13 The chemical name for vitamin B9
14 This is a condition you get if you don’t absorb enough iron
15 This group of foods provides lots of the B vitamins and includes wheat, rice and oats
16 This is the name of the disease you get if you have a defi ciency of vitamin B3
17 The vitamin B group and vitamin C are all … soluble
18 Vitamin C helps you to absorb this mineral
19 The name of the defi ciency disease you get if you don’t have enough vitamin C
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1.1.4 Vitamins
Activity: Vitamins wordsearch 1k
Word prompts Anaemia
Antioxidants
Beri-beri
Cereals
Clot
Energy
Fat
Folate
Iron
Night blindness
Oily fi sh
Oranges
Osteomalacia
Pellagra
Rickets
Scurvy
Sore mouth
Sunlight
Water
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
What do vitamins do? Match each function from the list below to the correct vitamin in the table. Take care: some vitamins perform up to 5 functions!
Vitamin Function in the body
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B9
Vitamin B12
Vitamin C
• This vitamin is an antioxidant
• Works with vitamin B9 to make healthy red blood cells
• Keeps nerve cells healthy
• Helps energy to be released from carbohydrate, fat and protein in the body
• Helps the body absorb iron
• Keeps connective tissue, which binds the body cells together, healthy
• This vitamin is an antioxidant
• Helps energy to be released from carbohydrate in the body
• Helps energy to be released from food in the body
• Keeps the skin healthy
• Helps us see in dim light
• Helps children to grow
• Keeps mucous membranes moist and healthy
• Works with vitamin B12 to make healthy red blood cells
• Helps to reduce the risk of unborn babies developing spina bifi da
• Helps calcium to be absorbed in the body
• Helps calcium to strengthen the bones and teeth
• Helps the blood to clot when the body is injured
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1.1.4 Vitamins
Activity: What do vitamins do? 1l
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Identify the vitamin without which the body suffers the symptoms and diseases listed.
The vitamins are listed below the table.
Vitamin Defi ciency causes…
Pellagra (diarrhoea, dementia, dermatitis)
Rickets in children
A defi ciency is rare
Children don’t grow properly
Infected mucous membrane
Mouth gets sore at the corners
Osteomalacia in adults
Night blindness leading to total blindness
Scurvy
Beri-beri
May lead to spina bifi da in babies
Babies sometimes lose some blood at birth
Megaloblastic anaemia (large red blood cells)
Pernicious anaemia
Anaemia
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B9
Vitamin B12
Vitamin C
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1.1.4 Vitamins
Activity: Vitamin defi ciencies 1m
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
What do minerals do? Match each mineral function from the list below to the correct mineral in the table. The number of functions for each mineral is given in the brackets.
Mineral Function in the body
Calcium (3)
Iron (1)
Sodium (3)
Fluoride (1)
Iodine (1)
Phosphorus (4)
• Makes bones and teeth strong
• Makes special fat molecules called phospholipids in body cell membranes, especially in the brain and nervous system
• Controls the amount of water in the body
• Makes haemoglobin in red blood cells to carry oxygen to all body cells
• Makes the nerves and muscles work properly
• Helps the body to use energy from food
• Strengthens the bones and the enamel in the teeth and helps prevent tooth decay
• Helps to control muscles and nerves
• Produces the hormone thyroxin, which controls the metabolic rate of the body
• Helps the body release energy from food
• Essential for chemical reactions in the body
• Helps the blood to clot when the body is injured
• With calcium it makes the bones and teeth strong
Now match each mineral with the effect of its defi ciency in the human body.
Mineral Defi ciency in the body
• Rickets in children
• Osteomalacia in adults
• Muscles and nerves don’t work properly
• Blood will not clot properly over a wound after an injury
• Anaemia
• Tiredness, weakness, weak nails, lack of energy
• Muscle cramps
• Weak tooth enamel
• More chance of tooth decay
• Swelling in neck – goitre
• Mental handicap (cretinism) in new-born babies
• A defi ciency is rare
Sodium, Fluoride, Iron, Iodine, Calcium, Phosphorus
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1.1.5 MineralsActivity: The importance of minerals 1n
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
1 2 3 4 5
6 7
8
9 10 11 12
13
14 15
16
17 18
19
20 21
22
23
24 25
26
27
28 29
Clues across1 The main mineral in body
4 This is likely to happen to the teeth if you don’t have enough fl uoride
6 You lose sodium in this when you are hot
7 It takes unborn babies this amount of time to build up a store of iron in their bodies
8 Calcium is needed to make these work properly in the body
9 This mineral is needed to make a substance in red blood cells
11 This is the name of the substance in red blood cells for which iron is needed
14 This is the name of the hormone that iodine helps you make
16 This is the name of the health condition you get if you do not have enough iron
17 This mineral is needed to strengthen the teeth
20 You need this in order to absorb iron in the body
21 These are special fat molecules found in cell membranes for which you need phosphorus
23 You need to do plenty of this to help calcium to be laid down in your bones and teeth
24 You would get this pain in your arms and legs if you did not have enough sodium in your body
26 If you do not have enough calcium, this will happen to your bones and teeth
27 This mineral will be lost if you have sickness and diarrhoea
28 This is a very important time of life for laying down minerals in your bones and teeth
29 If you do not have enough iron you will not have much of this
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1.1.5 Minerals
Activity: Minerals crossword 1o1
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Clues down1 If you lack calcium in your diet, this will not happen to your blood if you are injured
2 This mineral makes a hormone that controls your metabolic rate
3 Iron is needed so that red blood cells can carry this substance around the body to all its cells
4 If you do not have enough iron, you will feel like this a lot of the time
5 Calcium is needed to make these work properly in the body
10 This is what you get in your neck if you do not have enough iodine
12 You need this to absorb calcium in the body
13 You need this mineral to release energy from food and for other chemical reactions in the body
15 If you do not have enough iron, these will become weak and split
18 This is the name of the defi ciency disease adults can get if they do not have enough calcium in their diet
19 This is the name of the defi ciency disease children can get if they do not have enough calcium in their diet
22 Sodium controls the amount of this substance we have in our bodies
25 If you don’t have enough of this mineral, this substance on the outside of your teeth can weaken
Optional: Answers to choose from:adolescence
anaemia
calcium
clot
decay
enamel
energy
fl uoride
goitre
haemoglobin
iodine
iron
load bearing exercise
muscle cramp
muscles
nails
nerves
osteomalacia
oxygen
phospholipids
phosphorus
rickets
sodium
sweat
three months
thyroxin
tired
vitamin C
vitamin D
water
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1.1.5 Minerals
Activity: Minerals crossword 1o2
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
Water is vital for the human body to function properly. Study the statements below and then write a sentence that explains why water is important in each of them.
1 Body temperature is regulated by water.
2 Water is used by the body to digest food.
3 Water helps remove waste from the body.
4 Water helps us breathe.
5 Water is good for our skin.
6 Water is important in maintaining the health of our blood.
1.1.6 WaterC
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Activity: The importance of water 1p
© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
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You have volunteered to help with the First Aid team at an athletics meeting on a hot summer’s day. An athlete is brought to the tent suffering from a list of symptoms. Study the symptoms below and explain why each of them is a sign of dehydration.
The athlete has a bad headache.
She feels weak and sick.
She is very hot and can’t cool down.
Her skin looks wrinkled.
She is obviously feeling dazed and confused.
Your friend in the First Aid tent agrees with you that the athlete is dangerously dehydrated and suggests that she drinks two large bottles of water immediately.
You disagree with this suggestion. Why?
1.1.6 Water
Activity: Dehydration 1q