KS3 YEAR 8 FOOD & NUTRITION KNOWLEDGE MAP: HEALTHY EATING & NUTRITION

AIMS: To understand and apply the principles of health and nutrition

KEY TERMS:
MACRONUTRIENT: Nutrient needed in large amounts
WHAT IS IT?
MICRONUTRIENT: Nutrient needed in small amounts
BALANCED DIET: A diet containing the correct A MACRONUTRIENT, made up of AMINO ACIDS.
proportions of nutrients needed for good health. ESSENTAIL AMINO ACIDS cannot be made by the body and need to be obtained from food.
ENERGY: What we get from food to fuel our body.
FUNCTION:
Measured in Kcal (calories) or KJ (kilojoules)
 For the growth, repair and maintenance of cells.
TYPES:
Designed to help you to achieve a
HIGH BIOLOGICAL VALUE (HBV): Contain all the essential amino acids and are found in animal foods.
balanced diet. It shows how much
of what you eat overall should LOW BIOLOGICAL VALUE (LBV): Are missing one or more of the essential amino acids and are found
come from each food group. in plant foods.
ALTERNATIVE PROTEINS: Manufactured products that are used as alternatives to meat.
The governments 8 tips to help people to make
informed choices when you are deciding what to eat
and the type of lifestyle you lead. WHAT IS IT?
1. Base your meals on STARCHY foods A MACRONUTRIENT, made up of GLUCOSE
2. Eat lots of FRUIT and VEGETABLES FUNCTIONS:
3. Eat more FISH (1 portion of OILY fish per week)  To provide a primary source of ENERGY
4. Cut down on SATURATED FAT and SUGAR TYPES:
5. Eat less SALT (no more than 1tsp per day) STARCH: Made up of long chains of glucose called POLYSACCHARIDES. Provides slow releasing
energy.
6. Get ACTIVE and maintain a HEALTHY weight
SUGAR: Made up of single units of GLUCOSE. Has no nutritional value. Provides quick release energy.
7. Drink lots of WATER
FIBRE: Helps the DIGESTIVE SYSTEM to function properly. Only found in plant foods.
8. Always eat BREAKFAST
WHAT IS IT? WHAT ARE THEY?

A MACRONUTRIENT, made up of GLYCEROL & FATTY ACIDS MICRONUTRIENTS

Fats are SOLID at room temperature Vitamin A help eyesight, Vitamin K helps blood clot, Vitamin C from
fruit, broccoli, potatoes, vitamin D helps absorb the mineral calcium
Oils are LIQUID at room temperature
for healthy teeth & bones.
FUNCTION:
FUNCTION:
 To PROTECT the skeletal system and organs
 To help keep our cells, bones, teeth, skin, eyes and blood
 To INSULATE and provide warmth healthy.
 To provide ENERGY  To help release energy from macronutrients.
TYPES: TYPES:
SATURATED: Fatty acids found in solid fats from animals. WATER SOLUBLE: B, C FAT SOLUBLE: A, D, E, K
UNSATURATED: Fatty acids found in oils from plants.
International cuisine - Italian North is cooler so known for cured
MONOUNSATURATED: Fatty acid found in solid fats and oils meats. South is warmer so known for tomatoes, olives, lemons. Fa-
VISIBLE: Fats that you can see mous for Pizza, pasta, risotto, Tiramisu. Chinese quick to make stir
fries in a wok . Famous for noodles, rice, spring rolls. Indian North
INVISIBLE: Fats that you cannot see
wheat Chapati. South rice & curries. Famous for basmati rice, Tan-
doori, samosas. Spanish paella, Mexican Chilli & taco’s.

NUTRIENT PROFILE: The different nutrients that a specific food contains

MODIFY: To change something in a recipe to make it more suitable for a healthy diet

TRAFFIC LIGHT LABEL: Developed by the Food Standards Agency to shows how much fat, sugar and salt are in a specific food product