Nutrition

YR10 Biology IGCSE

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Nutrients Learning Outcomes-

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Key words

Essential Information

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Chemical tests Learning Outcomes-

for nutrients
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Sources of Learning Outcomes-

nutrients
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Uses of Learning Outcomes-

microorganisms in
industry
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Food additives Learning Outcomes-

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Revision of topic Learning Outcomes-

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 Lesson 1: Nutrition

The table below shows the carbohydrate content of some vegetables.

vegetable total carbohydrate starch fibre

g/100g g/100g g/100g
beans 15.1 9.3 3.5
broccoli 1.1 trace 2.3
cabbage 4.1 0.1 2.4
carrots (boiled) 4.9 0.2 2.5
Chickpeas 18.2 16.6 4.3
onions 3.7 trace 0.7
peas (frozen, boiled) 9.7 4.7 5.1
potato (boiled) 17.0 16.3 1.2
sweet potato (boiled) 20.5 8.9 2.3
tomatoes (raw) 3.1 trace 1.0

1. Name the chemical elements present in a carbohydrate

…………………………………………………………………………………………………………………………………………………………….. (1 mark)
2. state which vegetable in the table contains

a. The highest proportion of total carbohydrate (1 mark)

…………………………………………………………………………………………………………………………………………………….

b. The highest proportion of fibre (1 mark)

…………………………………………………………………………………………………………………………………………………….

3. Total carbohydrate is calculated as the sum of starch and sugars in the vegetable.

a. Name the vegetable that contains the highest proportion of sugar per 100g vegetable.

…………………………………………………………………………………………………………………………………………………… (1 mark)

b. Calculate the amount of sugar present in 500g of the vegetable named in (a). Show your
working.
………………………………………………………………………………………………………………………………………………….. (2 marks).
L2 Chemical test for nutrients
 L3 Why do we need each nutrient?

Nutrient Why do you need it? Foods where it is What happens if you
found (sources) don’t get enough?
(deficiency)

Protein

Oils, butter

Carbohydrates

Fibre

Vitamins: These help to keep the body healthy and working

e.g.

Minerals: We need different minerals for different things

e.g. Needed to make red

blood cells

e.g. Milk, cheese, green

vegetables
 Nutrient Function Effect of Deficiency Good Good sources
Vitamin C

Vitamin D

Calcium

Iron

Fibre

Water
Complete the table below:

elements use in Good Food small Name of positive

Nutrient food test
present body sources units test result

glucose

carbohydrates

starch

fats and oils fats

protein protein
Lesson 3:

Complete the mind map below by summarizing the needs

and sources of the nutrients:

Main
Nutrients

fibre vitamins

Nutrients

water minerals
 Summary questions
Nutrition
 Answer the questions below in the spaces provided.
 Consider the language you use, the amount of information you include and the mark
scheme to ensure the best result.
 Use the command words underlined at the beginning of each question to help you decide
the amount of detail required
1. Complete the table below:

Examples of Use of Nutrient in

Nutrient Symptoms of Deficiency
Foods the Body

Carbohydrate

Protein

Fat

Fibre

Iron

Calcium

Vitamin C

(18 Marks)
2. For each of the Macro-Nutrient groups, identify what they are broken down into using
enzymes during digestion:
 Carbohydrate..................................................................................................................
(1Mark)Protein..............................................................................................................................
(1Mark)Fat.....................................................................................................................................
(2Marks)

3. Describe some of the events in the life of a female that would increase her calorie
requirement.
............................................................................................................................................................
............................................................................................................................................................
............................................................................................................................................................
.........................................................................................................................................( 4 Marks)

4. Label the digestive structures on the diagram below:

5. For each of the organs described above, explain of their function in the body in the table
below:
 Organ Function

(18 Marks)
6. Define the following terms:
Ingestion.....................................................................................................................................................
Digestion......................................................................................................................................................
Absorption...................................................................................................................................................
Assimilation.................................................................................................................................................
Egestion........................................................................................................................................................
Peristalsis.....................................................................................................................................................
(6 Marks)

7. Explain the function of Bile in relation to the activity of enzymes in the stomach and
small intestine
 ........................................................................................................................................................................
........................................................................................................................................................................
........................................................................................................................................................................
........................................................................................................................................................................
........................................................................................................................................................................
.....................................................................................................................................................( 6 Marks)

Lesson 4: uses of microorganisms in industry

The process Advantages

 Making yoghurt

Mycoprotein

Brewing/baking

Lesson 5: Food additives

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