1. Food Groups and special diets Revision for Year 11 Objective To be able to identify which foods belong to which major food groups and state some of the functions of the groups To understand what is meant by a special diet and to give examples and reasons why foods might have to be modified to suit people with special diets.

2. Starter There are no such thing as healthy or unhealthy foods – only healthy or unhealthy diets What do you think?

3. The Eatwell Plate

4. Proteins Beef A red meat High Biological value Broken down in digestion to amino acids Used for growth and repair Quorn An alternative to meat Mycoprotein Absorbs flavours High in Fibre and low in fat Chicken Poultry A white meat A high risk food as it carries salmonella Eggs are also a source of protein

5. Fats Olive oil Made from plants Low in saturates Used for dressings Requires an emulsifier to mix it with water Butter Made from milk High in saturates Enriches Food eg Chelsea buns Shortens pastry Aerates cakes Lengthens shelf life Margarine Made from animal and/or plant oils Low in saturates/ high in polyunsaturates Used in products as substitute for butter Cheaper to use Some can reduce cholesterol

6. Carbohydrates Sugar Simple carbohydrate Made from plants Easily absorbed into the body Instant energy Used as a sweetner Pasta Made from wheat Staple food of Italy Comes in different shapes and colours High in starch for energy Standard component Rice Natural product Staple food in the East Used in curries Many different varieties Potato Natural product High in starch which is broken down into sugars by the body for energy Can be used as a thickening agent

7. Vitamins and Minerals One portion fulfils Gov recommendations of 5 a day Contain vitamins and minerals for body processes Add colour and fibre to dishes

8. Fibre Aids digestion moving food along the gut Found in cereals, fruit and vegetables Called NSP Non starch polysaccharide Water Essential for life Hydrates cells and is vital for cell reactions Need about 8 pints a day What is this and what does it show?

9. TASK 1 Make a mind map of all of the food groups and their functions Give three examples of each group Use p22 in the AQA book to help you You have ten minutes to do it

10. TASK 2 – Special Diets Special diets are those in which certain foods or ingredients are avoided. This may be for reasons which are Medical Cultural Moral Religious Time of Life

11. Vegetarian Don’t eat meat, fish or meat products Lacto-ova don’t eat eggs and dairy Vegetarian symbol on packaging Vegans do not eat anything from animals Coeliac Intolerance to gluten Found in wheat, barley and rye Can eat corn, rice and potatoes Can buy gluten free products eg pasta and flour Can also cause bone disease Diabetic Caused by inability of body to make insulin which regulates sugar in blood Have to reduce the amount of sugar in diet eg sugar free jam Need foods high in starch, fruit and veg Lactose intolerant Caused by lack of lactase – an enzyme which breaks down lactose in sheep, goat and cows milk. Can’t eat milk or dairy Can eat soya products Nut Allergy Can’t eat nuts or any product containing nuts Causes anaphalaxis which can be fatal Products usually labelled to say if they contain nuts or are made in a factory where nuts have been used Religions Some religions follow certain rules Halal or Kosher meat slaughtered in certain way Jews – no pork Hindu – no beef Sikh – no beef may be vege. Islam – no pork, only halal meat Calorie Controlled People on diets for various reasons Heart Disease - less saturated fat to reduce cholesterol less salt – reduce blood pressure Dieting – reduce calories –less carbs more veg Pregnancy Need extra iron, calcium, fibre and folic acid Must avoid raw or unpasteurized egg, milk – risk of salmonella or listeriosis Avoid undercooked meat and fish Balanced diet most important

12. 2007 - Question 9 is about meeting consumer needs How do food manufacturers of takeaway sandwich products ensure they meet the needs of consumers who have special dietary needs? (8 marks) What does this mean?

13. Answer Labels can inform customers of what is in the sandwich Labels may include allergy advice: gluten / nuts / milk etc Labels may include health advice / nutritional details / fat content/ energy value per portion/pack It has a guide to portion size The product could have age related needs eg it could be a special food for children Manufacturers might make a range of diet specific products, e.g. coeliac, vegetarians, low fat, high fibre, low salt, low calorie.( you need to give related examples) Qualified answers well explained or number of simplistic answers( 6 - 8 marks ) Qualified answer or two simplistic answers ( 4 - 6 marks ) Simplistic answer ( 1 - 3 marks )

14. A manufacturer produces a cookie that uses the following ingredients. 4 (a) (i) Describe one way this product may be developed to encourage young children to eat more nutritionally balanced products. Give reasons for changes made. (2 marks) 4 (a) (ii) Describe one way this product may be developed for vegans. Give reasons for changes made. (2 marks) Filling: Flour Butter Sugar Egg I think I know !

15. For Children Different shapes eg animals Add fruits etc raisins, sultanas, add an icing or decoration Change size to appeal to children. e.g. make smaller hand held products Other relevant developments For Vegans Must remove animal foods e.g. butter,eggs (n.b. Lacto ovo will eat eggs, milk, cheese, Lacto eat milk and dairy, Vegans eat nothing from an animal) Replace with non animal based food eg soya margarine, polyunsaturated block fat Other relevant developments Answer

16. PLENARY BINGO !