Six Essential Nutrients Explained
Vitamin & Mineral Deficiency WebQuest Links:
- Mayo Clinic - Osteoporosis
- National Osteoporosis Foundation
- What Causes Scurvy?
- Mayo Clinic - Goiter
- Mayo Clinic - Rickets
Nutrient Testing Lab
Benedict's Test for Sugars:
- Benedict's Solution is blue when no sugar is present
- A change in color indicates that sugar (simple carbohydrates are present)
- The specific color result can indicate relatively how much sugar is present
Iodine Test for Starch:
- Iodine is amber (orange/brown) when no starch is present
- A change in color to blue/black indicates that starch is present
Biuret Test for Protein:
- Biuret solution is blue when no protein is present
- A change in color to purple indicates that protein is present
- In the diagram below albumin is a protein rich substance
- What type of nutrient is starch?
Brown Paper Test for Lipids (Fats):
- Fats cause brown paper to become transparent or let light through
Silver Nitrate Test for Salts:
- Silver nitrate reacts with salt to produce a white solid that causes the solution to become cloudy white
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OPEN NOTEBOOK NUTRITION QUIZ TUESDAY 10/22/13
The following is a list of things that should be in your notebook from the nutrition unit:
- Do Nows from 10/10/13-10/21/13
- Food and Energy Packet (10/10/13)
- Six Essential Nutrients Note Sheet (10/10/13)
- Graphic Organizer of Essential Nutrients (10/11/13)
- Fast Food Analysis Packet (10/11/13)
- "Get the Food Facts" Reading (10/15/13)
- Student Activity Sheet - Practice questions for reading food labels (10/15/13)
- Food Label Worksheet (10/15/13)
- Nutrient Testing Day 1 - Lab Manual pg 16-17 (10/16/13)
- Nutrient Testing Day 2 - Lab Manual pg 18-20 (10/17/13)
- Vitamins & Minerals - Disorders & Deficiencies Webquest (10/18/13)
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NUTRITION UNIT EXAM THURSDAY 10/14/13
Here are the topics that will be covered on the unit exam which will include both multiple choice and short response questions:
-6 Essential Nutrients
-Identify all 6
-Examples of each
-What do they provide the body with?
-Food Labels
-Why is it important to read food labels?
-Be able to calculate percent of calories from fat
-Be able to identify certain information found on a food label
-Be able to determine the total nutrients consumed based on serving size
-Be able to compare information to 2 food labels
-Chemical indicators and nutrients
-Indicators for sugar, starch, protein, salt, fat
-What happens to the indicator when the nutrient is present? (color change, precipitate, forming, etc.)
-Vitamin & Mineral Deficiency Disorders
-Osteoporosis
-Scurvy
-Goiter
-Rickets
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