1. Learning Objectives: To know about nutrients.
All:-
To know about nutrients.
To understand of 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. Draw around the templates.
Task 1: Create a question and answer disk about minerals.
Draw around the templates.
Cut out the shapes.
Use your pencil to make a hole in the centre of each circle.
Use a split pin to join the circles together in your book.

3. Write the word ‘Question’ at the top of your Q&A disk.
Task 2: Create a question and answer disk about minerals.
Write a title –
‘ALL ABOUT MINERALS’
Write the word ‘Question’ at the top of your Q&A disk.
Write the word ‘Answer’ on the tab of the small circle Q&A disk.

4. Red meat, dark green leafy vegetables
Micronutrients include:
Minerals
Potassium
Bananas
Calcium
Milk, cheese, yoghurt 
Sodium
(salt)
Milk, cheese, yoghurt 
Iron
Red meat, dark green leafy vegetables

5. …or taken as supplements.
What about Minerals?
Minerals can only be obtained through diet…
…eaten in food… 
…or taken as supplements. 
Only small amounts are needed.

6. Which are the main minerals?
The main minerals are:
Potassium
Calcium
Iron
Sodium
Can you make up an ACRONYM to help you remember minerals?
Can I Speak, Please?
PISCes / SPICy / SCIP

7. Why do we need Potassium?
What is the function of Potassium?
To lower blood pressure.
To protect blood vessels and prevents the walls from thickening.
What are the sources of Potassium?
Potassium is found in:
Bananas, sweet potatoes, tomato puree, beans, yoghurt, clams, prunes, fish (tuna), milk, orange juice.

8. Why do we need Iron? What is the function of Iron?
To produce healthy red blood cells that carry oxygen around the body.
What are the sources of Iron?
Iron is found in:
Red meat, offal (liver, kidney, heart), eggs, bread, dried fruit, green leafy vegetables, breakfast cereals (fortified).

9. Why do we need Sodium Chloride?
Also known as salt.
What is the function of Sodium?
To maintain and regulate body fluid levels.
A balance of fluid and sodium is necessary for a healthy heart, liver, kidneys.
For muscle function.
For nerve and brain function.
Salt is higher in ready made foods – eg. bread, soup, pizza
What are the sources of Sodium?
Sodium is found in:
Meat, seafood, eggs, some vegetables, dairy products.

10. Why do we need Calcium? What is the function of Calcium?
To make strong teeth and bones.
Calcium and Vitamin D work together.
What are the sources of Calcium?
Calcium is found in:
Milk, cheese, yoghurt.

11. Write a question about the function of each mineral.
Task 2: Create a question and answer disk about minerals.
Write a question about the function of each mineral.
Write a question about the sources of each mineral.
Write the answers in the opposite section.
Use colour and pictures to improve your presentation.

12. RECAP What are the functions of Potassium?
To lower blood pressure.
To protect blood vessels and prevents the walls from thickening.
What foods are a source of Potassium?
Bananas, sweet potatoes, tomato puree, beans, yoghurt, clams, prunes, fish (tuna), milk, orange juice.

13. RECAP What are the functions of Iron? What foods are a source of Iron?
To produce red blood cells that carry oxygen around the body.
What foods are a source of Iron?
Red meat, offal (liver, kidney, heart), eggs, bread, dried fruit, green leafy vegetables, breakfast cereals (fortified).

14. RECAP What are the functions of Sodium?
To maintain and regulate body fluid levels.
A balance of fluid and sodium is necessary for a healthy heart, liver, kidneys.
For muscle function.
For nerve and brain function.
What foods are a source of Sodium?
Meat, seafood, eggs, some vegetables, dairy products.
Sodium is higher in ready made foods – eg. bread, soup, pizza

15. RECAP What are the functions of Calcium?
To make strong teeth and bones.
What foods are a source of Calcium?
Milk, cheese, yoghurt.

16. Plenary: match the vitamins to the food sources.
1. Vitamin A
a. Margarine and oily fish. b
2. Vitamin B1
b. Yellow, orange & red vegetables, dairy foods. d
3. Vitamin B2
c. Plant oils, nuts and seeds, wheat germ. g
4. Vitamin C
d. Peas, fresh and dried fruit, eggs, wholegrain bread, cereals, liver. e
5. Vitamin D
e. Citrus fruit, dark green leafy vegetables. a
6. Vitamin E
f. Green leafy vegetables, vegetable oils, cereal grains. c
7. Vitamin K
g. Milk, eggs, breakfast cereals, rice. f

17. Calzone You will make Calzone next lesson.
Your Calzonemust be presented with a side dish or garnish.

18. Calzone Ingredients for pizza base… 250g strong bread flour
Method…
Turn on oven at 200c or Gas Mark 6.
Sieve flour into a bowl and add salt, sugar and yeast.
In a jug, measure 150ml of WARM water and add the oil.
Mix the water/oil into flour and stir with a knife, adding a little at a time until you get a soft, NOT STICKY dough.
Use your hands to form a soft and flexible dough. Knead on a lightly floured surface for 5-7 minutes until dough is smooth.
Roll out and place on a baking tray. Place in the top oven for 10 minutes to prove (rise).
Prepare all toppings and place on ONE HALF of the pizza base (leave 2cm of the outer edge clear).
Paint the outer edge of the base with water.
Fold the other half of the base over the toppings and join the edges together by pressing.
Place in the top oven for 10 minutes to prove.
Place pizza in oven and cook for 15 – 20 minutes until golden brown.
Ingredients for pizza base…
250g strong bread flour
150ml WARM water
½ tsp salt
½ tsp sugar
1 tsp instant dried yeast
1 tbs oil
Optional toppings…
Bacon, sausage, pepperoni, tuna, ham, sweetcorn, onion, mushroom, pepper, tomato puree, cheese, Mozarella, anchovy etc
Also…
A container with a lid.

19. Ingredient Nutrient Function
Homework: Planning – Calzone + side dish/garnish
Ingredient
Nutrient
Function
Flour
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 Calzone is a balanced dish.

21. 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.

22. Starter: Anagrams Nutrients Nutrients Protein Protein Carbohydrate
Rearrange the letters to make the words.
Nutrients
Nutrients
Protein
Protein
Carbohydrate
Carbohydrate
Macro
Macro
Vitamin
Vitamin
Fat Soluble
Fat Soluble

23. Why do we need Iron? It’s function is:
To produce healthy red blood cells that carry oxygen around the body.
A deficiency of iron can cause Anaemia (lack of red blood cells).
Iron is found in:
Red meat, offal (liver, kidney, heart), eggs, bread, dried fruit, green leafy vegetables, breakfast cereals (fortified).

24. Why do we need Sodium Chloride?
It’s function is:
Also known as salt. To
Salt is higher in ready made foods.
Sodium is found in:
Too much salt can cause the body to retain water.
This can lead to high blood pressure.
High blood pressure can cause heart disease and strokes.

25. Why do we need Calcium? It’s function is:
To make strong teeth and bones.
Calcium and Vitamin D work together.
A deficiency of calcium (and Vitamin D) can cause Rickets and Osteoporosis (brittle bones).
Calcium is found in:
Milk, cheese, yoghurt.