3. S TARTER A CTIVITY In 30 seconds write down your thoughts on what a balanced diet is. www.A6training.co.uk End

4. Lesson 1 Dips Lesson 2 PRACTICAL Dips Lesson 3 Dips Lesson 4 & 5 Safe storage Lesson 6 Standard components Lesson 7 PRACTICAL Bread sticks Lesson 8 & 9 Design exam Questions Lesson 10 Research Techniques Lesson 11 & 12 Functions of foods Lesson 13 PRACTICAL Bread and share Lesson 14 Manufacturing quality and CAD/CAM Lesson 15 Equipment Lesson 16 PRACTICAL Cultural breads Lesson 17 Prototypes and sensory testing Lesson 18 Nutrition and healthy Eating Lesson 19 Nutrition and healthy Eating Lesson 20 PRACTICAL Pastry twist development Lesson 21 Combining ingredients and structures Lesson 22 Acids, alkaline and additives Lesson 23 Labelling and packaging Lesson 24 SECE Lesson 25 Technological Developments - NANO Lesson 26 & 27 PRACTICE EXAM BIG PICTURE OF EXAM PREP SHEET LESSONS

5. L EARNING O UTCOMES KNOW What a balanced diet is and how it can be achieved. UNDERSTAND The need for a balanced diet and how diet affects health. BE ABLE TO IDENTIFY the areas of the EATWELL plate and GUIDELINES. DESCRIBE nutrient FUNCTIONS and food SOURCES. DISCUSS the merits of eating FIVE A DAY SUGGEST how a high FIBRE diet can be achieved

6. W HAT DO I NEED TO KNOW ? O VER THE NEXT TWO LESSONS... Examine the nutritional properties of ingredients/food products. An understanding of the nutritional characteristics of the main nutrients: proteins, fats, carbohydrates – sugars and starches, vitamins and minerals – Vitamins A, B, C and D, Calcium, Iron; have knowledge of nutritional advice. Apply current nutritional/healthy eating guidelines, e.g. apply the recommendations of the ‘Eat well plate’, 5 a day, high fibre (NSP); Be able to apply the nutritional advice when analysing existing food products. Understand that diets with deficiencies or excesses of particular nutrients may lead to health related problems; Investigate nutritional and dietary needs of different target groups: including vegetarians, diabetics, coeliacs, calorie controlled, those with nut allergies and lactose intolerance;

7. Apply current nutritional/healthy eating guidelines,. A healthy diet is one that is balanced. This means eating the right amount of food for how active you are, and eating a range of food from five main food groups Apply the recommendations of the ‘Eat well plate’, 5 a day, High fibre (NSP);

8. T HE ‘E ATWELL ’ P LATE IS USED TO BRING THE MEAL IN LINE WITH THE PROPORTIONS OF FOOD GROUPS. © British Nutrition Foundation 2004

9. G UIDELINES FOR A HEALTHY DIET.  1. Base your meals on starchy foods- Starchy foods should make up about a third of the food we eat.  2. Eat lots of fruit and veg- Try to eat at least 5 portions of a variety of fruit and veg every day.  3. Eat more fish- Aim for at least two portions of fish a week, including a portion of oily fish.  4. Cut down on saturated fat and sugar- Cut down on food that is high in saturated fat and have foods that are rich in unsaturated fat instead, such as vegetable oils (including sunflower, rapeseed and olive oil), oily fish, avocados, nuts and seeds.  5. Try to eat less salt - no more than 6g a day- Eating too much salt can raise your blood pressure.  6. Get active and try to be a healthy weight- Being overweight can lead to health conditions such as heart disease, high blood pressure or diabetes.  7. Drink plenty of water- We should be drinking about 6 to 8 glasses (1.2 litres) of water.  8. Don't skip breakfast- Breakfast can help give us the energy we need to face the day.

10. Activity One Select ONE recommendation / guidelines give THREE RECOMENDATIONS on how this can be achieved. (print out and cut into strips) Base your meals on starchy foods Eat lots of fruit and vegetables Eat more fish Cut down on saturated fat and sugar

11. Try to eat less salt a day Get healthy and try to be a healthy weight Drink plenty of water Don’t skip breakfast

12. M INI R EVIEW - K EY MESSAGES TO ACHIEVING A BALANCED DIET S TUDENTS RECALL THEIR APPLIED POINTS 1. Base your meals on starchy foods 2. Eat lots of fruit and vegetables 3. Eat more fish 4. Cut down on saturated fat and sugar 5. Try to eat less salt a day 6. Get healthy and try to be a healthy weight 7. Drink plenty of water 8. Don’t skip breakfast Have you IDENTIFIED the areas of the EATWELL plate and GUIDELINES ?

13. WHAT ARE NUTRIENTS ? 1. SUBSTANCES that perform different FUNCTIONS (jobs) in the body. 2. NUTRITION is the study of nutrients 3. Nutrients are substances found in plants and animals. 4. No one food will provide all the nutrients the body needs. 5. Most food contain more than ONE TYPE of nutrient 6. RICH SOURCES of nutrients contain a HIGH AMOUNT of nutrients. 7. We need a mixture of foods everyday to obtain all nutrients the body requires- if one or more nutrient is in short supply we suffer from a DEFICIENCY 8. ENERGY DENSE FOODS are food that supply the body with high sources of energy.

14. A CTIVITY T WO : I DENTIFY THE MAIN NUTRIENTS REQUIRED BY THE BODY P C F V M

15. A CTIVITY T HREE : FOOD SOURCES AND FUNCTIONS GROUP A : PROTEIN What do you know about it ? What do you need it in the body ? (function) Where do you find it ? (source)

16. FOOD SOURCES AND FUNCTIONS GROUP B : CARBOHYDRATES What do you know about it ? What do you need it in the body ? Where do you find it ?

17. FOOD SOURCES AND FUNCTIONS GROUP C : FATS What do you know about it ? What do you need it in the body ? Where do you find it ?

18. FOOD SOURCES AND FUNCTIONS GROUP D : VITAMINS What do you know about it ? What do you need it in the body ? Where do you find it ?

19. FOOD SOURCES AND FUNCTIONS GROUP E : MINERALS (Calcium, Iron) What do you know about it ? What do you need it in the body ? Where do you find it ?

20. M INI R EVIEW : V ERBAL T ENNIS Recall your knowledge of NUTRIENTS... Have you DESCRIBED the nutrient FUNCTIONS and food SOURCES ?

21. F IVE A D AY What does it mean ? Watch a video link … http://www.nhs.uk/video/pages/medialibrary.aspx?Page=2&Filter=&I d=%7b2D75FC04-D4F9-4AFD-8740- 14C3BA918346%7d&Tag=Healthy+eating&Uri=video%2f2008%2fFe bruary%2fPages%2fFiveaday.aspx Five reasons to get five portions Fruit and vegetables taste delicious and there's so much variety to choose from. They're a good source of vitamins and minerals, including folate, vitamin C and potassium. They're an excellent source of dietary fibre, which helps maintain a healthy gut and prevent constipation and other digestion problems. A diet high in fibre can also reduce your risk of bowel cancer. They can help reduce the risk of heart disease, stroke and some cancers. Fruit and vegetables contribute to a healthy and balanced diet.

22. The colour of each fruit and vegetable is created by phyto-chemicals that benefit the human body in different ways – so remember, “eat a rainbow!”

23. A CTIVITY F OUR - G IVE ME FIVE Suggest FIVE was you can achieve 5 a day

24. M INI R EVIEW - H OW DO YOU LIKE YOURS ? Take ONE way you can purchase fruit and vegetables and give an example and what it can be used in/on ? Fresh... Dried.... Canned.... Frozen....

25. H IGH F IBRE D IET – WHOLEGRAIN FOODS What is it ? You may here it being referred to as non-starch polysaccharide don’t be put of my the long name it means the same How can we achieve it ? Why do we need it ? Lets play swap shot – look at the 5 foods on the next page and identify what you could swap them for to increase your fibre content.

26. A CTIVITY F IVE : W HOLE GRAIN SWAP SHOP NOW suggest THREE other foods you could swap

27. R EVIEW : Q UICK FIRE QUESTIONS... What are the FIVE sections of the eatwell plate? Identify FIVE of the eatwell guidelines List FIVE main nutrients needed by the body Select ONE nutrients and identify TWO functions in the body and then THREE food sources. Identify THREE high fibre foods So.... WHAT IS A BALANCED DIET ?

28. R EVIEW THE OBJECTIVES... DO YOU KNOW What a balanced diet is and how it can be achieved. DO YOU UNDERSTAND The need for a balanced diet and how diet affects health. HAVE YOU BEEN ABLE TO IDENTIFY the areas of the EATWELL plate and GUIDELINES. DESCRIBE nutrient FUNCTIONS and food SOURCES. DISCUSS the merits of eating FIVE A DAY SUGGEST how a high FIBRE diet can be achieved

29. R EVIEW We have recapped on a large chunk of knowledge today how well do you feel prepared for your exam ? What else can we do to get ready for the big day ?