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Understanding that a balanced diet should include appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water and dietary fibre
Identify the sources and describe the functions of carbohydrate, protein, lipid (fats and oils), vitamins A, C and D, the mineral ions calcium and iron, water and dietary fibre as components of the diet
Understanding how energy requirements vary with activity levels, age and pregnancy
Identifying the chemical elements present in carbohydrates, proteins and lipids (fats and oils)
Describing the structure of carbohydrates, proteins and lipids as large molecules made up from smaller basic units:
starch and glycogen from simple sugars
protein from amino acids
lipid from fatty acids and glycerol
Pratical Skills
- Investigate food samples for the presence of glucose, starch, protein and fat
2.Investigate the energy content in a food sample
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