Topic 1 = Nutrition

Name
Class

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In Year 7 we studied the Eat well guide, this is just one method to show
consumers how to achieve a balanced diet. The guide is split into 5 different
foods and each of these food groups give the body different NUTRIENTS.

Nutrients are chemicals found in food such as Protein, Carbohydrate, Fat,

Vitamins and Minerals. These nutrients help prevent certain disease and ensure
the body is working to its fully capacity.

A balanced diet is a diet that consists of the right nutrients in the right
quantities. You need to combine several different types of foods - from each of
the main food groups - in the right amounts so your body gets all the nutrients
it needs while maintaining a healthy weight. Everyone's bodies are different and
may require different amounts or types of nutrients.

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 Nutrients Introduction

Identify what nutrients are and explain why we need them

I= Nutrients are what you eat.

E=We need them because if we don’t have them then we don’t have energy and we die.

How do we achieve a balanced diet?

We achieve a balanced diet by being overweighted. We have to eat good food and not to much
to not get overweighted.

Ne the hand to list

the 5 nutrients

Protein:

Fats : Gives you energy, keeps you warm-butter, oil-too much -heart disease

Carbohydrates:

Vitamins:

Minerals:

Study Tip = Make up a pneumonic to remember the nutrients!

Take a Quick Journey Through Nutrition Land

Watch “Journey through Nutritionland” and complete the question below.

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1. What’s nutrition to do with ?
Nutrients are to do with things we eat and your body is working officially.

2. Where are nutrients found ?

Nutrients are found in food like bread cheese…

MR PROTEIN
3. What does protein do in the body?
Protein make muscles and help against diseases

4. What foods can you find protein in ?

We cant find protein in beans ,nuts…

MR CARBOHYDRATE
5. What does carbohydrate do in the body ?
Carbohydrates make energy

6. What foods can you find carbohydrate in ?

You find them in bread and mostly in sweet things

MISS FAT
7. What does fat do in the body ?
Fat gives energy and make food taste better

8. What foods can you find fat in ?

You can find some in crème, meat and butter

9. What happens if you eat too much fat ?

If you eat to much you become fat.

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VITAMIN VILLAGE
10. Vitamin A
a. What is the function of this vitamin in the body ?
The function of vitamin in the body is skinny hair and a smooth
hair

b. What foods can you find this vitamin in ?

You can find some in fruits
11. Vitamin B=
a. What is the function of this vitamin in the body ?
The function of vitamin B in the body is energy

b. What foods can you find this vitamin in ?

We find itn meat, bread, vegetables and milk.
12. Vitamin C=
a. What is the function of this vitamin in the body ?
The function of vitamin C in the body is repair.

b. What foods can you find this vitamin in ?

You can find it in Oranges, strawberry, melons

13. Vitmain D
a. What is the function of this vitamin in the body ?
It helps you bild strong teeth and

b. What foods can you find this vitamin in ?

MINERALS
MR CALCIUM
14. What does calcium do in the body ?
It helps

15. What foods can you find calcium in?

You can find them in

MR IRON

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16. What does iron do in the body ?
He makes the body
17. What foods can you find iron in ?
You can find iron in meat, eggs, breads, cereals and lots of green vegetables
Macro Nutrients

Protein, fat and carbohydrates make up the Macronutrients which are needed in
larger amounts. Vitamins and minerals make up the Micronutrients which are
equally as important but are needed in smaller amounts.

Proteins Information
Proteins are made up of building blocks known as amino acids. There are 20
amino acids that make up different proteins. Our bodies cannot make the nine
of these which must be supplied by food. They are called essential amino acids.
Adults require 8 essential amino acids and children require 10.

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 Functions of Protein
1. The main function of protein is for growth, maintenance and repair of
body tissue, muscles and blood cells.
2. Any protein not needed for growth, maintenance and repair is used as a

secondary source of energy

Sources of Protein
Animal sources Plant sources
meat, fish, eggs, milk and milk peas, beans, lentils, soya, cereals
products (cheese and yoghurt) (wheat, flour, pasta), nuts and seeds

High Biological Value (HBV) proteins supply all of the essential amino acids and
come from animal sources and soya beans.
Low Biological Value (LBV) proteins lack 1 or more essential amino acid and
come from plant sources.
EFFECT ON HEALTH : PROTEIN
TOO MUCH PROTEIN TOO LITTLE PROTEIN
Excess protein is converted to fat and If you don’t have enough protein your
stored in the body so you are at risk of bones and muscles may be weak or
obesity not develop properly.
Obesity puts the body at risk of CHD, You may also feel tired.
strokes, bowel disease arthritis and
cancer

1 Protein is important in the diet

Identify and explain two main functions of protein.
i The two main functions of proteins are animal sources

and planet sources.

ii Animal sources are meat and fish. They give you

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2 There are two types of proteins. HBV proteins and LBV proteins.
Explain the following terms and give four examples of each type of protein.
(i) HBV stands for High biological value proteins supply all of the essential amino acids

and come from animal sources and soya beans.

Low biological value proteins lack 1 or more essential amino acids and come from planet

sources.

(ii) Explanation of HBV is Low biological value proteins lack 1 or more essential amino

acids and come from planet sources.

(iii) Four examples of HBV proteins are: meat, fish, yogurt and cheese

(i) LBV stands for Low biological value

(ii) Explanation of LBV is protein that lack s 1 or more essential amino acids and come

from planet sources.

(iii) Four examples of LBV proteins are:

3 A secondary school canteen is offering the following snack lunch.

Bacon, lettuce and tomato roll

Carton of semi skimmed milk
Apple
Identify two HBV proteins foods

Identify and explain why protein is particularly important in the diet of school children

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They are growing so they need a lot of proteins

Carbohydrates Information

Function of Carbohydrates
Carbohydrates provide the body with energy. During digestion carbohydrates are broken
down into sugar which cells in the body use for energy. Any excess sugar is stored as fat.

There are two types of carbohydrates:

1. Starch
Starchy carbohydrates need to be broken down into sugar molecules before
they can be used for energy and so are known as ‘slow release energy’

2. Sugars
Sugars can be digested quickly and so provide instant energy.

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Sources of carbohydrates

Starches –

Sugars -

EFFECT ON HEALTH : CARBOHYDRATES

TOO MUCH CARBOHYDRATES TOO LITTLE CARBOHYDRATES

Excess Carbohydrates are converted If you don’t have enough
to fat and stored in the body so you carbohydrates you will lack energy,
are at risk of obesity feel tired, lethargic and listless.
Obesity puts the body at risk of
CHD, strokes, bowel disease arthritis
and cancer

FAST FACT!
We should increase the amount of starchy foods we eat, especially wholegrain or brown
varieties that are high in fibre. These starchy foods provide us with slow releasing
energy, B vitamins and keep us fuller for longer. This helps us to eat less fatty foods and
helps prevent against obesity and bowel diseases.

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4 There are three groups of carbohydrates. Give two examples of food sources of each
type of carbohydrate.
Type of CHO Examples of Sources
Sugars 1 biscuits

. 2 dry fruits

Complex carbohydrates 1 Potatoes

(starches)
2 Beans

Non-starch polysaccharides 1
(N.S.P.)
2

5 Complete the following sentences:

Carbohydrates provide the body with energy. Sugars provide instant energy, complex

carbohydrates with slow releases energy. N.S.P. is not broken down by the body but is

vital in assisting the removal of waste from the body.

6 State and explain three reasons our body needs energy.
1. Our body needs energy to stay healthy.
2. We need energy to move every day and do things.
3. Respiration
7 The following factors affect the amount of carbohydrates we need to eat. Give a
detailed explanation for three of the factors.

 Age  Gender  Body size

 Climate  Physical Activity  Occupation
 State of health

Factor 1 Age
Explanation Depending on the age of a person, the amount of energy needed

changes. Old people need less than young children and teenagers.

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Factor 2 Physical activity
Explanation The more physical activities you do, the more energy your body will need. For

example, you will need less energy if you are just sitting behind your desk than someone

that is doing sport activities.

Factor 3 Gender
Explanation Depending on your gender, you will need more or less energy. A

girl/women will need less energy than a boy/man.

Gelatinisation of Starch

The following takes place during this process:

1. Starch particles do not dissolve in liquid, instead they form a suspension.

2. Stirring or agitating the liquid keeps the the starch particles suspended.

3. If the suspension isn’t stirred then the particles sink to the bottom of
your saucepan and stick together - this forms lumps in your sauce.

4. When the liquid reaches 60oc the starch grains swell as they begin to
absorb liquid.

5. At 80oc the particles break open and release starch, making the mixture
thick and viscous – This is gelatinisation.

6. Gelatinisation finishes once the liquid has reached 100 oc. The thickened
sauce form a gel and on cooling this solidifies.

8. Fill in the diagram below with a short summary of each stage. Remember to
include the appropriate temperatures

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9a. Write 3 sentences about the gelatinisation of starch using the key words.
1. _______________________________________________________

_______________________________________________________

_______________________________________________________

2. _______________________________________________________

_______________________________________________________

______________________________________________________

3. _______________________________________________________

_______________________________________________________

_______________________________________________________

9b. Many food products need to be thickened in some way. For example a white
sauce is thickened with flour or cornflour. Use pages 30 and 31 of the textbook
‘Skills in Food Technology’ to answer the following questions.

i. Explain how starch can thicken a liquid?

___________________________________________________________

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___________________________________________________________

ii. b. What is the name for this process?

___________________________________________________________

iii. How can you avoid a lumpy sauce?

___________________________________________________________

___________________________________________________________

Fat Information

Fat is the most concentrated source of energy. If we don’t use up this energy
we can become overweight or obese which can lead to many health problems
(increased risk of CHD, strokes, arthritis).

Functions of Fat
1. It is a concentrated source of energy.
2. It provides a layer of insulation to keep us warm and protects our vital
organs.
3. It provides us with fat-soluble vitamins (A, D).
4. It provides essential fatty acids such as omega 3 and omega 6.

Sources of Fat
Animal Sources Plant Sources
Butter, lard, milk, cheese, oily fish, Vegetable oils, margarine, nuts,
cream, fat on meat. seeds.
Types of Fat
Unsaturated (healthy)
Saturated (unhealthy) Mono- and poly-unsaturated fats
Tend to come from animal sources have health benefits.
and are bad for our health. Examples:
Examples: Olive oil, rapeseed oil margarines,
Butter, lard, nuts, avocadoes, seeds
coconut oil, palm oil, fat in meat,
pastry

Essential Fatty Acids

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 Essential Fatty Acids cannot be made by the body and need to be supplied from
the diet. Omega-3 and omega-6 fatty acids are examples of essential fatty
acids. These have been shown to have additional health benefits as they help to
reduce risk of CHD by preventing blood from clotting.

Omega-3 fatty acids are found in oily fish such as tuna, herring, mackerel,
sardines, salmon and trout. We should be aiming to eat 2 portions of oily fish
per week.

Omega-6 fatty acids are found in sunflower oil, corn oil and soya oils.

EFFECT ON HEALTH : FAT TOO LITTLE FAT

TOO MUCH FAT
Excess fat is stored in the body so you are If you don’t have enough fat feel
at risk of obesity tired, lethargic and listless.
Obesity puts the body at risk of CHD, You may also feel cold
strokes, bowel disease arthritis and
cancer.

10 Fat performs a number of functions in our body, and is therefore essential to good
health.
Identify and explain three functions or jobs that fat performs in our body.
Function 1 The fat keeps you hot
Explanation The saturate fats keeps you hot

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 Function 2 They give you energy

Explanation There is energy in fat. You shouldn’t eat a lot because then you can have

besity and become overweight.

Function 3
Explanation

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Fat contains the greatest number of calories. Explain what are calories are and what
effect does a large amount have on the body.
a) Calories are what helps you have energy. You can find some in fats, carbohydrates…

There are some everywhere but in some food there are more than others.

_
b) Effect calorie intake has on the body can be good if you eat a good amount of it but if

you take too much, you will be overweightor if you don’t eat enough you will be

underweight.

12 Fat in the food we consume comes from two different sources. Animal
fats come from animals and vegetable fats come from plants, seeds or cereals.
Complete the following table with examples of each.
Animal fats Vegetable fats

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 1. meat 1. salad

2. cheese 2. oil

3. milk 3.

4. eggs 4.

13 Food manufacturers have now undertaken a role to develop and market

food products which are low in fat.
Identify four high fat products and then suggest their low fat replacements.

High fat product Low fat alternative

1. Full fat milk 1. Semi skimmed/skimmed milk

2. Ice cream 2. Sorbet/ frozen yoghurt

3. chips 3. vegetables

4. butter 4. 7

I’m FINISHED ….what now? Complete the ”What’s for lunch” task on pg28

Cookery Methods Information

Analyse cookery method and identify suitable
foods
Grilling
Quick method of cookery which helps to
retain the nutrients in the food.
Uses intense heat which is radiated over food
Meat, fish, vegetables
Example recipe = Chicken Tikka Skewers
Steaming
Food is cooked in steam from boiling water.
Vegetables, fish, eggs sweet or savoury
puddings
Example recipe = Steamed Sponge Pudding
Stir frying
Quick cookery method which cooks food in a
Evaluate if the cookery method contributes to
a healthy diet
 Little of no fat is added
 Fat in the food melts and drips out
Target linked to= Reduce intake of fat
 Little of no fat is added
 Fewer nutrients are lost as the food
doesn’t come in contact with water
(e.g water soluble nutrients aren’t
leached)
Target linked to= Reduce intake of fat
 Very little oil is used
 Fewer nutrients are lost as the food

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 small amount of oil at a high temperature.
Fish, meat, vegetables
Example recipe = Stir Fried Sweet and Sour
Chicken
Deep fat frying
Involves fully immersing food in hot oil.
Meat, vegetables, fruit, eggs, batters/doughs
Example recipe =Pakora
is cooked
Target linked to= Reduce intake of fat
 Food is submerged and cooked in
fat
 Destroys some nutrients and
essential fatty acids

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The way we cook our food greatly affects the fat content of our food.
Suggest three guidelines that can promote low fat preparation or cooking of food.
1.

2.

3.

Micro Nutrients Information

Vitamins and minerals are needed in the body in very small amounts but they all have
very specific functions to make sure our body is number 1.

Categories of Vitamins
Water Soluble= Vitamins B+C Fat Soluble= Vitamins A+D+E+K

Water Soluble vitamins cannot be Fat Soluble vitamins are

stored in the body so they need to stored in the body so they do not need
be consumed daily. to be consumed daily.

Water soluble vitamins are easily

lost or destroyed during
storage , preparation and cooking

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Vitamin A

The function of Vitamin A is;

1. For normal growth in children
2. Necessary for good eyesight especially in dim light
3. Can reduce the risk of heart disease and cancer

Sources of vitamin A:
Liver, cheese, margarine, carrots, spinach, oranges, eggs, oily fish

EFFECT ON HEALTH : VITAMIN A

TOO MUCH VITAMIN A TOO LITTLE VITAMIN A

Too much Vitamin A can be harmful
and cause abnormalities in unborn
babies so pregnant women should be
careful not to eat too many Vitamin
A rich foods
Poor eyesight in dim light, poor
growth in children and higher risk of
heart disease and cancer

Vitamin B

The function of Vitamin B is;

1. To release energy from foods into the body
2. Required for normal growth in children

The vitamin B Group :

Vitamin B1- releases energy from carbohydrate/ helps the nervous system function-
Milk,meat,bread.

Vitamin B2- releases energy from protein, carbohydrates and fats/ essential for
growth in children- Milk, meat, green vegetables.

Folic Acid) -helps form red blood cells/ protects against neural tube defect (spina
bifida) in unborn babies- Green leafy vegetables, liver, fortified breakfast cereals.

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EFFECT ON HEALTH : VITAMIN B

TOO MUCH VITAMIN B TOO LITTLE VITAMIN B

Too much Vitamin B is not a problem Limited energy – feel tried
and the excess is removed by the poor growth in children and higher
body with waste. risk of heart disease and cancer

Vitamin C

The function of Vitamin C is;

1. Helps prevent infections
2. Helps cuts and wounds heal quickly
3. Helps prevent heart disease and cancer

*Inter-relationship= Helps absorbs iron in the body

Sources of vitamin C:
Oranges, lemons, blackcurrants, grapefruit, kiwi fruit, cabbage, peppers

EFFECT ON HEALTH : VITAMIN C

TOO MUCH VITAMIN C TOO LITTLE VITAMIN C

Too much Vitamin C is not a problem Slow healing cuts and wounds and a
and the excess is removed by the higher risk of heart disease and
body with waste. cancer

Vitamin D

The function of Vitamin D is;

1. Helps develop strong bones and teeth
2. Helps bones to heal quickly

*Inter-relationship= Helps absorbs calcium in the body

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Sources of vitamin D:
Sunlight, oily fish, eggs, liver, fortified breakfast cereal

EFFECT ON HEALTH : VITAMIN D

TOO MUCH VITAMIN D TOO LITTLE VITAMIN D

Too much Vitamin D is not a problem
and the excess is removed by the
body with waste.
Weak bones and teeth. This means
you are more at risk of developing
dental caries (rotten teeth).
Lack of Vitamin D will also lead to
bones that are slow to heal.

Vitamin E

The function of Vitamin E is;

1. Vitamin E Maintains cell membranes.
2. It is also an antioxidant which helps reduce risk of heart disease and some cancers.

Sources of vitamin E:
Nuts, eggs, cereal products

EFFECT ON HEALTH : VITAMIN E

TOO MUCH VITAMIN E TOO LITTLE VITAMIN E

Too much Vitamin E is not a problem Increase free radicals within the
and the excess is removed by the body which can raise risk of heart
body with waste. diseases and certain types of cancer.

Vitamin K

The function of Vitamin K is;

1. Required for blood clotting

Sources of vitamin K:
Eggs, milk, green leafy vegetables

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 EFFECT ON HEALTH : VITAMIN K

TOO MUCH VITAMIN K TOO LITTLE VITAMIN K

Too much Vitamin K is not a problem Blood won’t clot properly.
and the excess is removed by the
body with waste.

15 Fill out the diagram below. Remember some vitamins have more than one
function.

Identify the mineral and vitamins required for each function identified
on the person on the page before.
Vitamin / Mineral Main Functions 2 Good sources

Vitamin A For normal growth in children  eggs

Necessary for good eyesight especially
in dim light  carrots
Can reduce the risk of heart disease
and cancer
Vitamin D To release energy from foods into the 
body
Required for normal growth in children 

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Vitamin E 3. Vitamin E Maintains cell membranes.  Nuts
It is also an antioxidant which helps
 Eggs
reduce risk of heart disease and some
 Cereal products
cancer.

Vitamin B1 Releases energy from carbohydrates/  Meat

helps the nervous system function-  Milk

Vitamin B2 Releases energy from protein,  Milk

carbohydrates and fates/ essential for  Green vegetables

growth in children  Meat

Folic Acid Helps from red blood cells/protects  Liver

against neutral tube defect in unborn  Fortified breakfast

babies cereals

Vitamin C Helps prevent infection  Orange

Helps cut and wounds heal quickly  Lemons

Helps prevent heart disease and cancer

Iron 

Calcium 

Sodium 

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 Phosphorous 

16 There are two groups of vitamins. Name the vitamins in each group

Water Soluble Fat Soluble

 Vitamin  Vitamin

 

Ingredients and cooking methods for food products

It is equally important to choose the correct cookery method as well as the correct foods
to eat to help you achieve current dietary guidelines.

Retaining Nutrients
Some cookery methods will result in a loss of vitamins. In particular the water soluble
vitamins are lost easily.

Effects of cooking on Vitamins

HEAT ALKALINITY
Vitamin B+C are both lost when heated. Vitamin B is reduced if baking
powder is added.
Vitamin C is lost bicarbonate of
Vitamin B is lost at temperatures over
soda is added to the water when
boiling point.
cooking.
Vitamin C is lost at temperatures lower
than boiling point.

17 Water soluble vitamins are easily lost during the storage, preparation and cooking of
food. Devise one rule for each area to ensure the maximum retention of vitamins in
food.
Storage must be

sauces.

SOLUBILITY
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Vitamin B+C are both lost in water as they are water
soluble. They leach out into the water or are lost if
cooked for too long. Top tip is to use the water for soup
or
 Preparation

Cooking

18 Which group of people would benefit most from ensuring they have
enough folic acid in their diet. Explain your answer.
Group of people pregnant ladies

Explanation because one of the main functions is that it protects against neutral tube

defect in unborn babies.

19 Explain in detail one function of antioxidant vitamins in our bodies.

20 Why is Vitamin D referred to as the sunshine vitamin?

I’m FINISHED ….what now? Complete the ”Vitaminions” task on pg30

Minerals Information

Calcium
Functions
1. Calcium combines with phosphorous to make calcium phosphate. This makes teeth
and bones strong.
2. Calcium helps blood to clot.
Sources of calcium

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Milk, cheese, yoghurt and other dairy foods
Green leafy vegetables, soya beans, tofu and calcium fortified products
(e.g. soya milk)
EFFECT ON HEALTH : CALCIUM

TOO MUCH CALCIUM TOO LITTLE CALCIUM

Excess calcium is not a problem for If you don’t have enough calcium we
the body as it will use what it needs may have weak bones and teeth.
and remove the extra as waste This can lead to us developing dental
caries (rotten teeth)

Iron
Function
Iron is needed in the body to form haemoglobin which makes blood cells red and carries
oxygen from the lungs to the rest of the body.

Sources
Good sources of iron include liver, meat, beans, nuts, dried fruit, whole grains, fortified
breakfast cereals, soya flour and most dark green leafy vegetables.

EFFECT ON HEALTH : IRON

TOO MUCH IRON TOO LITTLE IRON

Excess iron is not a problem for the If you don’t have enough iron you can
body as it will use what it needs and develop Anaemia
remove the extra as waste This causes tiredness, lethargy and
difficulty concentrating.
Pregnant women (blood is used for
the baby) and teenage girls (blood is
lost due to periods) are most at risk
of an iron deficiency.
Sodium
Function
1. Maintain the correct concentration of body fluids
2. Required for correct muscle and nerve activity

Sources
Bacon, salted crisps, cheers, ready meals, stock cubes, soy sauce

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 EFFECT ON HEALTH : SODIUM

TOO MUCH SODIUM TOO LITTLE SODIUM

Too much sodium can result in high Too little sodium can result in muscle
blood pressure cramps

21 Name the disease that is caused by a lack of iron in the diet

Anaemia

22 Identify one factor that can assist / help the absorption of iron in the body.

Saliva

23 Identify two factors that can inhibit the absorption of iron in the body.

1. good for women 2. If you are pregnant

24 Identify the three vitamins & minerals that are needed by the body to
produce strong bones and teeth.

1 vitamin A 2. Vitamin D 3.Vitamin C

25 Explain in detail what would happen if our diet was deficient in one or more of the above
vitamins & minerals.
You would

26 Explain what symptoms would you have if you had a deficiency of sodium in your diet.
1Headackes 2 muscle cramps 3 fatigue

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I’m FINISHED ….what now? Complete the “Nutrients Flash Cards” task on pg31

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 I’m FINISHED ….what now?

1.What’s for lunch?

Over the past few weeks you have been examining the NUTRIENTS – what they
are, their function in the body and the foods they come from.

For many of us, the lunch time meal is eaten away from home, so it’s important
to make sure a range of nutrients are eaten to meet our needs for growth,
energy, learning and general functioning. How much thought and planning goes
into what you eat during the day?

Read the information below then complete the activity over the page:

* When you have finished the task over the page, design a small take home
poster for new Y7 parents to help them provide/encourage their children to eat
a nutritionally balanced lunch. It should be suitable to stick on the fridge.

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This is how your lunchbox should look to make sure you get plenty of nutrients.
Using the information provided to help, label each section of the lunchbox with
different foods.

Now, from each of the foods you listed, name a nutrient found in that food and
how it helps the body. E.g. Food: Semi-skimmed milk drink
Nutrient: Calcium
Function: Helps to make strong teeth and bones
Food:
Nutrient:
Function:

Food:
Nutrient:
Function:

Food:
Nutrient:
Function:

Food:
Nutrient:
Function:

Food:
Nutrient:
Function:
2.Vitaminions
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Your task is to create a series of vitamin posters using
minions. Look at the example below.

Vitamin C

Function in the body= Anti oxidant which can help to reduce risk
heart disease and cancer.

Food sources=Citrus fruits, potatoes

Deficiency= Scurvy

You must make a poster for the following vitamins.

 A/D/E/K- fat soluble

 B/C- water soluble
All posters must include

1. The function in the body

2. Food sources
3. Any deficiencies

3. Revision Flashcards
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  Look at the template below

Nutrient Food Source

Front of
card

Function in the body Link to dietary disease/s

Back of
card

1. Create flashcards for 4 different nutrients. Look at the example below.

Nutrient Food Source

Front of
card Vitamin
C
Function in the body Link to dietary disease/s
Back of
card  Helps fight infections e.g helps to As it’s an antioxidant it can
prevent catching the cold reduce the risk of heart disease
and cancers.

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