1. Starter: What are nutrients? What are macronutrients?
Nutrients are the substances in food that our body uses to enable it to function.
What are macronutrients?
Macro means BIG.
You need to eat large amounts of macronutrients.
What are micronutrients?
Macro means SMALL.
You need to eat small amounts of micronutrients.
You must include them in your diet because your body cannot make them.

2. 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

3. Vitamins Micronutrients include: Vitamin A Vitamin D Vitamins B1, B2
Green /yellow vegetables, dairy foods 
Vitamin D
Margarine, oily fish  
Vitamins B1, B2
Wholegrain bread, cereals, milk, eggs, rice, peas, fresh and dried fruit, liver 
Vitamin E
 Plant oils, nuts and seeds, wheat germ
Vitamin K
Green leafy vegetables, plant oils, cereals  
Vitamin C
Fruit (citrus), green leafy vegetables

4. Fat soluble Water soluble What about Vitamins?
Vitamins can be put into two categories:
Fat soluble 
Water soluble 

5. RECAP
What type of nutrient are vitamins?
Name the 2 categories.

6. What are fat soluble vitamins?
Fat soluble vitamins need fat to be absorbed by the body.
The fat soluble vitamins are:
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Fat soluble vitamins are stored in the body for a longer time than water soluble vitamins.

7. Richard Of York Gave Battle In Vain
Get to know your Vitamins:
How can you remember fat soluble vitamins?
Make up an ACRONYM to help you remember fat soluble vitamins.
An example is:
Richard Of York Gave Battle In Vain
The fat soluble vitamins are:
Vitamin A, Vitamin D, Vitamin E, Vitamin K

8. Why do we need Vitamin A? It’s function is:
To keep eyes healthy so that we can see.
To keep the immune system healthy.
To keep skin lining healthy.
Vitamin A is found in:
Green /yellow/orange/red vegetables, dairy foods

9. RECAP What does fat soluble mean? What are the functions of Vitamin A?
Fat soluble vitamins need fat to be absorbed by the body.
What are the functions of Vitamin A?
To keep the eyes, immune system and skin lining healthy.
What foods are a source of Vitamin A?
Green /yellow vegetables, dairy foods

10. Why do we need Vitamin D? It’s function is:
To keep teeth and bones healthy.
To keep muscles healthy.
To help the body to absorb calcium.
Vitamin D is found in:
Margarine and oily fish.
It is also made by absorbing sunlight through our skin.

11. RECAP What foods are a source of Vitamin D?
What are the functions of Vitamin D?
To keep teeth, bones and muscles healthy.
To help the body to absorb calcium.
What foods are a source of Vitamin D?
Margarine and oily fish.
What is another source of Vitamin D?
It is also made by absorbing sunlight through our skin.

12. Why do we need Vitamin E? It’s function is:
To keep eyes healthy so that we can see.
To keep the immune system healthy.
To keep skin healthy.
Vitamin E is found in:
Plant oils, nuts and seeds, wheat germ.

13. RECAP What foods are a source of Vitamin E?
What are the functions of Vitamin E?
To keep the eyes, immune system and skin lining healthy.
What foods are a source of Vitamin E?
Plant oils, nuts and seeds, wheat germ.

14. Why do we need Vitamin K? It’s function is: To help our blood to clot.
Vitamin K is found in:
Green leafy vegetables, vegetable oils, cereal grains.

15. RECAP What foods are a source of Vitamin K?
What are the functions of Vitamin K?
To help our blood to clot.
What foods are a source of Vitamin K?
Green leafy vegetables, vegetable oils, cereal grains

16. Task 2: Create a mind-map about fat soluble vitamins.
Write the function of each vitamin.
Write the source of each vitamin.
Write the names of fat soluble vitamins.

17. Task 2: Example
Write key Words
Symbols
Images
(drawings & cut-outs).

18. Task 2: Example
Symbols
Write key Words
Images
(drawings & cut-outs).

19. Curry: Chicken and Vegetable Korma
You will make Chicken and Vegetable Korma next lesson.
Your Chicken and Vegetable Korma must be a balanced dish.
You must include 1 protein and 3 vegetables of your choice.
You must NOT use RICE.

20. Chicken and Vegetable Korma
Method…
Peel and chop the onion and garlic; put on a plate.
Put the spices – cardamom seeds, coriander and turmeric on a plate.
Prepare potato; peel and cut into small pieces.
Prepare optional vegetables.
Prepare chicken; cut into bite size pieces (use a red chopping board for meat).
Place oil in a large frying pan. Heat oil, add chicken pieces; fry until chicken turns white.
Add optional vegetables; fry until softened.
Add curry paste to the pan and onions, garlic and spices from the plate.
Cook for one minute, stirring all the time.
Add tinned tomatoes and 100ml water; simmer gently for 20 minutes, stirring occasionally.
Optional extras; add coconut cream and simmer for 5 minutes; stir in fresh coriander.
Ingredients…
300g chicken breast
1 sweet potato (approx 150g)
400g can chopped tomatoes
1 medium onion
1 or 2 cloves garlic
3 cardamom pods
1 dstsp curry paste
1 level tsp ground coriander, ground cumin, turmeric
1 tblsp vegetable oil
100ml water
Optional…
3 vegetables
100ml coconut cream
Chopped fresh coriander

21. Ingredient Nutrient Function
Homework: Planning - Chicken and Vegetable Korma + side dish/garnish
Ingredient
Nutrient
Function
Chicken
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 curry is a balanced dish.

23. 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.