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Year 10 Food and Nutrition Ark Globe Academy

Remote Learning Pack Phase IV

Monday 8 June - Friday 19 June

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Year 10 Food and Nutrition

Session Title Work to be

completed Resource provided

Outcome On-Line Support

1 What methods are used to increase food production?

Read the information on pages 3 and 4. Answer the 4 questions.

Information on intensive farming and GM foods.

½ a page of notes

Email Ms Sookun for any support: u.sookun@arkglobe.org

2 What is an ethical consumer?

Read the information on pages 5-7 and create a leaflet for an ethical consumer.

Information on ethical shopping

Leaflet (to be emailed to Ms Sookun)

Email Ms Sookun for any support: u.sookun@arkglobe.org

3 Why isn’t all food organic?

Read the information on page 8.

Information sheet on advantages and disadvantages of organic produce.

One paragraph

Email Ms Sookun for any support: u.sookun@arkglobe.org

4 Seasonal Food

Read the information on page 9 and create a seasonal recipe for Summer, Autumn, Winter and Spring.

Information sheet

4 recipes (one for each season)

Email Ms Sookun for any support: u.sookun@arkglobe.org

5 Medical Conditions: Cardiovascular disease

Read through the information on page 10 -12 and answer the questions on page 12.

Information sheet on cardiovascular disease

1 page of notes

Email Ms Sookun for any support: u.sookun@arkglobe.org

6 The healthy heart diet

Read through the information on page 13-14 and create a 2 day diet plan for someone with heart disease.

Information sheet on healthy hear diet.

2-day diet plan

Email Ms Sookun for any support: u.sookun@arkglobe.org

What have you been cooking during this period of time at home?

Email through any lockdown recipes to Ms. Sookun. We are creating a display at school

and it would be great to include some of these.

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Session 1: What methods are used to increase food

production?

Key words: intensive-farming, factory farming, caged, genetically modified, GM In the last 100 years, the world’s population has massively increased. With more people living in the world, the demand for food is greater. This has meant that more food has been produced. The way food is produced has changed to meet the demand for food. To meet the demand for food, two types of food production are used:

1. Intensive Farming (also called Factory Farming) 2. Genetically Modified Food (also called GM or GMO)

Intensive Farming:

x This involves growing crops in an area free from other plants and using fertilisers to make crops grow better and pesticides to get rid of insects that could destroy crops.

x It also involves keeping animals indoors in restricted spaces. For example, hens are kept in cages called battery cages. This type of farming is also called battery farming.

x Intensive farming produces high quantities of food at lower cost. x The image below shows a battery farm. You can see how tightly packed in the hens are:

Genetically Modified:

x This involves scientists taking the genes from one organism and inserting it into another organism to make it stronger. For example, a plant may be produced with improved resistance to pests.

x It is currently used in crops such as tomatoes and maize but may be used with animals in the future.

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x Through GM, more food can be produced as crops are better able to survive different conditions.

However, not everybody believes intensive farming and GM foods are good. x Intensive farming is seen as cruel. Look at the hens in the photo. They are not living a good

life. x Genetically modified food is seen as interfering with nature and people worry about the

possible side-effects. Questions:

1. Why has the demand for food increased? 2. What are the two methods that have been used to increased food production? 3. Study the images below. Which has been produced by intensive farming? 4. Which of the eggs below would you buy? Explain why.

A. Cost: 30p per egg

B. Cost: 20p per egg

C. Cost: 10p per egg

D. Cost: 35p per egg

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Session 2: What is an ethical consumer?

Key words: ethical, organic, free-range, Fairtrade, food miles, seasonal, carbon footprint, environment.

What are ethics?

Ethics are about doing the right thing. Ethical behaviour requires people and organisations (including businesses and food producers) to act in ways that are both fair and honest. This means:

x Treating workers well x Treating animals well x Thinking about the environment (for example with food packaging and the distance that

food travels). What is an ethical consumer? An ethical consumer is someone who takes an interest in how things (in this case food) been produced and take ethics into consideration when they shop. They often think about three things:

1. Is the produce FAIRTRADE? 2. Is it FREE-RANGE and organic? 3. Are the FOOD MILES and packaging environmentally-FRIENDLY?

Fairtrade

Ethical consumers often buy fairtrade products. These are products where workers who been involved in growing or making the produce are paid well and work in good conditions. For example, when you see a chocolate bar with the fairtrade logo, you know the cocoa bean farmers have been given a decent amount of money by the chocolate company.

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Fairtrade came about because often farmers and workers in lower economically developed countries were paid poorly by big firms who went on to sell the produce for lots more money. Free Range and Organic Free range is a method of producing food that is associated with eggs and meat. If eggs and meat are described as FREE RANGE it means that the animals used to produce the eggs and meat have some time each day when they can roam free outdoors. It is different from intensive farming where animals are in small spaces for 24 hours a day.

Free-range hens.

Organic food is food that comes from produce that have not had any fertiliser, pesticides or any other chemicals used on them. Organic food is also GM free. This means its genetic make-up has not been interfered with. People often see organic food as more natural.

Food Miles and Environmentally-Friendly

Food miles is the phrase used to describe how far food has had to travel to get to the people wanting to buy it. Another way of thinking about it is ‘from farm to fork’ or ‘field to plate.’

Some food that we buy comes from overseas. For example, the lovely mangoes below come from Brazil. The country produce comes from is often written on a sticker on the food produce.

This means the mangoes have travelled nearly 6 000 miles to get to someone wanting mangoes in London. Some people would not buy the mangoes because they think the distance food like this has to travel creates too much damage to the environment due to the pollution caused by the plane or ships the mangoes travel on. The carbon footprint is too big.

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Ethical consumers also pay attention to the packaging that products come in. For example, rather than buying packaged fruit and vegetables, they may buy it loose.

These pears come in a lot of packaging which is bad for the environment.

Meet Bob and Joan.

Bob and Joan want to shop ethically but they are unsure about how to go about this. Create a leaflet addressing the questions below which can help Bob and Joan on their ethical shopping trip. Use all the keywords in your leaflet.

Questions:

1. What is an ethical consumer? 2. What guidance would you give to someone who wanted to shop ethically? What questions should

they ask and what should they look out for? 3. What image best represents ethical shopping? (Create an image of your own)

Well done to Paige for sending through a great leaflet for Phase III. Please send through a picture of your leaflets on ethical shopping to me. I will ask Ms Barrie to help decide the best leaflet.

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Session 3: Why isn’t all food organic?

Key words: organic, nutritional, advantages, disadvantages.

Food that is organically produced has many advantages but there are also disadvantages.

Study the table below and then write a paragraph answering the question, ‘Why isn’t all food

organic?’

Advantages of organically produced food Disadvantages of organically produced food Some believe that organically produced food is higher quality food with greater nutritional benefits such as vitamins and minerals. Many people think it tastes better. Animals are treated better. There is less environmental impact as organic food tends to travel less distance. There is no need for pesticides and so potentially dangerous chemicals are not in contact with food.

Less food can be produced through organic farming than intensive farming. Food produced organically tends to be more expensive partly because less is produced. It takes more work to produce organic food.

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Session 4: Seasonal Food

Key words: seasonal, winter, spring, summer, autumn, food miles, imports, variety, greenhouses.

In the past, people ate food that was in season. This meant eating the foods that grew at different times of the year. There are four seasons- winter, spring, summer and autumn. People used to eat cabbages during the winter and salad during the summer. Not all food grows in all seasons. Strawberries, for example, only used to grow in Britain in the summer. Seasonal food consumption reduces food miles and is better for the environment because less food is being imported.

However, food is now available out of season thanks to heated greenhouses to produce it in the UK. Strawberries are grown all year round in the UK in these greenhouses. Food from abroad is also transported to the UK. Fruit like strawberries and mangoes can be eaten all year round. This is good for variety for people, however it has big environmental consequences.

Study the table below of seasonal food and create 4 seasonal recipes. This can be a starter, main or desert.

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Session 5: Medical Conditions: Cardiovascular disease

Key words: cardiovascular, CVD, heart, blood, cholesterol, hypertension, saturated fat, dietary, lifestyle. Some people need to control their diet due to medical conditions. You need to take these conditions into consideration when planning meals for those with the condition.

Cardiovascular disease

Cardiovascular disease (CVD) is a term used to describe conditions affecting the heart or blood vessels. This can include a stroke or coronary heart disease (CHD), which can lead to a heart attack.

Cardiovascular disease is one of the main causes of death in the UK and is often associated with a build-up of fatty deposits called cholesterol in the arteries, narrowing or blocking them. This results in the heart having to work harder to pump blood through them and over time this can cause high blood pressure, also known as hypertension.

Diet plays an important part in causing and preventing CVD.

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Dietary factors contributing to the development of CVD

x Having a diet high in fat – An unhealthy diet high in saturated fat can increase cholesterol levels in the blood. Saturated fat should be limited, or replaced with monounsaturated or polyunsaturated fats (from foods such as avocados, olive oil and oily fish). Omega 3 and 6 fatty acids should be increased in the diet as these can help prevent blood clotting and positively affect cholesterol levels.

x Being overweight or obese – If an individual has a BMI above 25, they are considered overweight. If they have a BMI over 30, they are considered obese. This can increase the risk of developing high blood pressure and diabetes, which can increase the risk of developing CVD.

Lifestyle factors contributing to the development of CVD

x Having a diet high in salt – A diet high in salt will increase blood pressure (hypertension) due to the imbalance of water in the body, resulting in blood vessels being damaged. This increases the risk of CVD.

x Smoking – This is a significant risk factor for CVD. Nicotine can damage the lining of the arteries, narrowing the arteries and increasing the risk of a heart attack or stroke. It can also reduce the amount of oxygen in your blood, which can lead to a heart attack.

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x Consuming high levels of alcohol – Alcohol contains a high number of calories which can lead to weight gain, a risk factor for CVD. High alcohol consumption can also damage the heart by increasing blood pressure.

x Diet low in fruit and vegetables – Fruit and vegetables are high in antioxidants, which prevent damage to cells from free radicals. Dietary fibre from fruit can also help lower cholesterol levels. An absence of fruit and vegetables in the diet increases the risk of developing CVD.

x Inactivity – If adults do not exercise for the recommended 150 minutes per week, it is more likely they will develop high blood pressure, high cholesterol levels and be overweight, all of which are risk factors for CVD.

x Family history of CVD – If your father or brother were diagnosed with CVD before the age of 55, or your mother or sister before the age of 65, you are considered to have a family history of CVD and therefore an increased risk of developing it.

x Ethnic background – In the UK, CVD is more common in people of South Asian, African or Caribbean descent as they are more likely to have other contributing risk factors such as type 2 diabetes or high blood pressure.

x Diabetes – Having diabetes increases the risk of developing high cholesterol levels and high blood pressure, both of which can lead to CVD.

Dietary advice to manage CVD

x Eat 5-7 portions of fruit and vegetables a day – Fruit and vegetables are high in antioxidants, such as Vitamin E and C, which have benefits in preventing the risk of CVD. Fruit is also a rich source of fibre which can lower blood cholesterol levels.

x Reduce saturated fat in your diet – This will help reduce blood cholesterol levels, reducing the risk of CVD. Increase the amount of unsaturated fats from sources such as oily fish to at least one portion per week.

x Reduce salt in your diet – This will help to reduce blood pressure, reducing the risk of CVD. Adults should limit their salt intake to no more than 6g per day.

Lifestyle advice to manage CVD

x Make good lifestyle choices – Stopping smoking will reduce the risk of damage to the arteries. Not exceeding alcohol consumption beyond the limits in government guidelines will limit damage to the heart.

x Increase physical activity – Being physically active and following government recommendations (60 minutes a day for children and at least 150 minutes a week for adults) will help control weight, reducing the risk of developing CVD.

x Maintain a healthy weight – Increasing fruit and vegetable consumption, physical activity levels and reducing fat intake should result in a good energy balance and control of weight.

Questions:

1. If you have cardiovascular disease, which parts of your body are affected? 2. What is cholesterol? 3. When the heart has to work harder to pump blood round the body, what happens to

blood pressure? 4. What dietary factors contribute to cardiovascular disease? 5. What sort of diet should those with cardiovascular disease have?

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6. What other things (apart from changing their diet) can those with cardiovascular disease do to help improve their health?

Session 6: The healthy-heart diet

Key words: cardiovascular, CVD, saturated fats, unsaturated fats, avocado, oily fish, Omega 3, Omega 6. Saturated Fats:

Saturated fats are found in many foods, both sweet and savoury. Most of them come from animal sources, including meat and dairy products, as well as some plant foods, such as palm oil and coconut oil.

Foods high in saturated fats

x fatty cuts of meat

x meat products, including sausages and pies

x butter, ghee, and lard

x cheese, especially hard cheese like cheddar

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x cream, soured cream and ice cream

x some savoury snacks, like cheese crackers and some popcorns

x chocolate confectionery

x biscuits, cakes, and pastries

x palm oil

x coconut oil and coconut cream

Cholesterol is a fatty substance that's mostly made by the body in the liver. Eating too much saturated fats in your diet can cholestoral in your blood, which can increase the risk of heart disease and stroke.

Most people in the UK eat too much saturated fats.

The government recommends that:

x men should not eat more than 30g of saturated fat a day

x women should not eat more than 20g of saturated fat a day

x children should have less

If you want to reduce your risk of heart disease, it's best to reduce your overall fat intake and swap saturated fats for unsaturated fats.

There's good evidence that replacing saturated fats with some unsaturated fats can help to lower your cholesterol level.

Mostly found in oils from plants and fish, unsaturated fats can be either monounsaturated or polyunsaturated.

Monounsaturated fats: Monounsaturated fats help protect your heart by maintaining levels of "good" HDL cholesterol while reducing levels of "bad" LDL cholesterol in your blood.

Monounsaturated fats are found in:

x olive oil, rapeseed oil and spreads made from these oils

x avocados

x some nuts, such as almonds, brazils, and peanuts

Polyunsaturated fats: Polyunsaturated fats can also help lower the level of "bad" LDL cholesterol in your blood.

There are 2 main types of polyunsaturated fats: omega-3 and omega-6.

Some types of omega-3 and omega-6 fats cannot be made by your body, which means it's essential to include small amounts of them in your diet.

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Omega-6 fats are found in vegetable oils, such as:

x rapeseed

x corn

x sunflower

x some nuts Omega-3 fats are found in oily fish, such as:

x kippers

x herring

x trout

x sardines

x salmon

x mackerel

Most people get enough omega-6 in their diet, but it's recommended to have more omega-3 by eating at least 2 portions of fish each week, with 1 portion being an oily fish.

Vegetable sources of omega-3 fats are not thought to have the same benefits on heart health as those found in fish.

Using the information on foods to avoid and foods to eat, create a 2-day diet plan for someone with heart disease.

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