Diet and Food Production

Learning Outcomes
Define the term balanced diet.
Explain how consumption of an
unbalanced diet can lead to
malnutrition, with reference to obesity.
Starter Question
Nutrition come from the food we eat.
What advantages are gained from
eating well?
E.g. better health
Stronger immune system
Ill less often
Learn more effectively
Make you stronger
Make you more productive.
Next question
List the seven components of a
balanced diet
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Water
fibre
The macronutrients
Nutrient Elements
present
Use in
body
Good food
sources
Carbohydrate Carbon,
hydrogen,
oxygen
Source of
energy
Rice, potato,
bread
Fats and oils Carbon,
hydrogen,
oxygen
Source of
energy
Insulation
Butter, milk,
cheese, egg
yolk
Protein Carbon,
hydrogen,
oxygen,
nitrogen
Growth
and
tissue
repair
Meat, fish,
eggs, soya,
milk
Requirements of a balanced
diet
Sufficient energy for our needs
Essential amino acids
Essential fatty acids
Micronutrients vitamins and minerals
Water
fibre
Guidelines (17 year old girl)
Nutrient Mass/g per day
Carbohydrates 250
Fats 80
Proteins 60
Minerals 9.2
Fibre 12
Vitamins Traces
water variable
Looking at the guidelines
Are these the same for everyone?
What factors will influence the energy
requirements of different people?
Energy intake
It is recommended that energy intake
come from
57% carbohydrates
30% fats
13% protein

In an active person the amounts of
each of these will increase
Malnutrition
Malnutrition is caused by eating an
unbalanced diet
This could mean eating much more than
is needed or much less
Eating too little
A person who does not eat enough
Lacks energy
Shows signs of protein energy malnutrition
Can have deficiencies that impair health
Vitamin D rickets
Vitamin C scurvy

Eating too much
Obesity is defined as when excessive
fat deposition impairs health.
Body mass index > 30
This is an indication that body weight is
20% or more above that recommended
for your height.

BMI = mass in kg/(height in m)
2

Health risks associated with
obesity
Cancer
Type 2 diabetes
Coronary heart disease (CHD)
Body Mass Index
BMI Category
<18.5 Underweight
18.5 24.9 Acceptable
25 29.9 Overweight
30 34.9 Obese (class 1)
35 39.9 Obese (class 2)
>40 Morbidly/severely obese
(class 3)
Prevalence of obesity
Increasing in affluent countries
People eat more than they need
Take less exercise

In the UK
25% men obese
20% women obese
Learning Outcomes
Discuss the possible links between diet
and coronary heart disease (CHD).
Discuss the possible effects of a high
blood cholesterol level on the heart
and circulatory system, with reference
to high density lipoproteins (HDL) and
low density lipoproteins (LDL).
Coronary Heart Disease
CHD is a degenerative condition
It involves the build-up of fatty tissue in
the walls of the arteries that supply the
heart muscle.
Atheroma
CHD
As a result of the build up
Arteries become narrow
Flow of blood decreases
Supply of nutrients and oxygen to heart
muscle is restricted
The muscle does not release enough
energy
The heart becomes weak
CHD
Heart attack / myocardial infarction
A blood clot in the coronary artery cuts off the
blood supply to an area of heart muscle.
Cardiac arrest
Severe heart attack / heart stops
Angina
Pain when exercising
Thrombosis
Development of a blood clot
Lipoproteins
Lipoproteins
Made in the liver
Move cholesterol around the
bloodstream
As cholesterol is water soluble, it is
coated with phospholipids and
proteins so that they can travel in
blood plasma
Structure of a lipoprotein
Phospholipids and
protein coat
Centre
Cholesterol
Triglycerides
Other lipids
Two types of lipoprotein
There are two types of lipoprotein
Low-density lipoprotein (LDL)
Transports cholesterol to the tissues
High-density lipoproteins (HDL)
Remove cholesterol from tissues and return it
to the liver
HDLs have less lipid than LDL
Cholesterol and CHD
If there is a tear in the endothelial lining
of coronary arteries
LDLs enter the inner layer of the arteries
The cholesterol and fat that they carry are
oxidised and build up
This forms an atheromatous plaque
This enlarges the wall, giving the arteries a
rough lining
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HDLs good fat
Appear to protect against CHD by
removing cholesterol from the tissues,
including the tissues in the walls of
blood vessels.
Its all about proportions
Health professionals are now less
concerned about the quantity of
cholesterol in the body
The focus is now on the proportions of
HDLs and LDLs
The more HDLs - the less chance of heart
disease
Fats in diet
Diets rich in saturated fats tend to
increase the cholesterol concentration
of the blood due to a high LDL
concentration
Polyunsaturated fats in foods, e.g. fish
oils help protect against heart disease
and lower the concentration of
cholesterol in the blood.
Diet and CHD
Antioxidants e.g. vitamin C and E
Protective and reduce the risk of
developing CHD
Fresh fruit and vegetables are rich sources
Question time!!
A study followed 639 people with a
family history of CHD over a period of
14 years. Some has an LDL:HDL ratio of
more that 8, while some had an
LDL:HDL ratio of less than 8. The graph
shows the probability of survival of a
person in each of these groups over
the 14 years of study.
The questions
Explain why the survival probability is
100% at 0 years
Suggest why the graph is drawn so
that it goes down in steps rather than
in a smooth line.
Describe the conclusions that can be
drawn from these data.
The answers
This means that everyone was alive at the start of
the study
Data collected once a year
Researchers did not know what happened in between
If one or more people died in a year the graph goes down
by a step
Clear difference between results for people with
high LDL:HDL ratio and the lower LDL:HDL ratio
The lower ratio had the greater probability of survival
Learning Outcomes
Explain that humans depend on plants for
food as they are the basis of all food chains.
Outline how selective breeding is used to
produce crop plants with high yields,
disease resistance and pest resistance.
Outline how selective breeding is used to
produce domestic animals with high
productivity.

Food Chains
Food chains represent feeding
relationships between living organisms
Plants are the basis of all food chains
Autotroph
Use an external energy source and simple
inorganic molecules to make complex
organic molecules
Photosynthesis

Food Chains
All other organisms in the food chains
are consumers
Heterotroph
Take in complex organic molecules as a
source of energy
Your diet depends on plants
Food Production
We can increase food production by
making food chains more efficient
Plants
Improve growth rate of crops
Increase yield
Reduce losses due to pests and diseases
Animals
Increase rate of growth
Increase productivity
Increase resistance to disease
Selective Breeding
Artificial selection is the intentional
breeding of certain traits
Humans apply the selection pressure for
the change in the population
Stages
Isolation
Artificial selection
inbreeding
Selective Breeding in Plants
Examples
Tomatoes
Bred with improved disease resistance
Apples
Varieties with improved texture and flavour
Better quality
Nutritional value
flavour
Selective breeding in Animals
Increase in the yield of meat, milk and eggs
Faster growing breeds
Farmed salmon
reduce time to market
Production of lean (low fat) meat
Egg laying chickens can lay up to 300 eggs
per year
Learning Outcome
Describe how the use of fertilisers and
pesticides with plants and the use of
antibiotics with animals can increase
food production
Fertilisers
Replace the minerals in the soil that
are removed when crops are
harvested.
Help to increase growth rate and the
overall size of the crops

Fertilisers
Artificial fertilisers contain
Nitrogen (ammonia or nitrate ions)
Make amino acids
Magnesium ions
Make chlorophyll
Potassium ions
Enzyme co-factors
For Guard cells to open stomata
Phosphate ions
Make DNA, RNA and coenzymes
Pesticides
Pesticides are chemicals designed to
kill pest species
Herbicide
Fungicide
Insecticide
Organic farmers use methods of crop
rotation and biological control to
control the number of pests
Antibiotics
Antibiotics can be used to:
Reduce the spread of disease among
intensively farmed animals
Add to animal feed to reduce the activity
of gut bacteria (banned in EU)
Learning Outcomes
Describe the advantages and
disadvantages of using
microorganisms to make food for
human consumption.
Outline the methods that can be used
to prevent food spoilage by
microorganisms.
Micro-organisms in food
production
Micro-organisms are used in food
technology, where they act as
production agents
Turning ingredients into food
Modifying food ingredients
Bacteria
Cheese
Yoghurt
Fungi
Cheese
Single celled protein / mycoprotein
Yeast
Brewing
Winemaking
Bread making
Micro-organisms in food
production
Advantages of using micro-
organisms
Low fat foods free from saturated fat
and cholesterol
No ethical issues
Quick growth, high yields, fast
production

Disadvantages of using micro-
organisms
Infection
Contamination of fermenters by
competitors
Fungi, yeast and bacteria all use plant
substrates
Purification
Palatability taste and texture
Micro-organisms and Food
Spoilage
Food spoilage begins as soon as an
item is picked, slaughtered or
manufactured.
Food poisoning is the presence of
microbes or their toxins that cause
illness or death
Micro-organisms and food
spoilage
Visible growth (e.g. bread mould)
External digestion process
Clostridium botulinum produces botulin
(toxin) - 1g is enough to kill
Can cause infection e.g. Salmonella
present in poultry
Aspergillus produces carcinogenic
toxins
Preventing food spoilage
In order to grow micro-organisms need:
Organic material
Water
Suitable temperature
Oxygen
Suitable pH
Food preservation removes one or several of
these conditions.
Preventing spoilage
Cooking
Pasteurising
Salting
Pickling
Freezing
Irradiation

Preventing contamination
To prevent further contamination
Canning
Vacuum wrapping
Plastic or paper packaging