Activity: 1.1.1 Protein HBV and LBV proteins 1a

1 Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerChapter 1: Nutrients 2 ProteinStudy the images below and sort the foods into those that contain HBV (High biological value) proteins and those that contain LBV (Low biological value) beansCheeseQuinoaBrazil nutsBulgur (wheat)EggsMeatPeanutsMilkFishSunfl ower seedsActivity: HBV and LBV proteins 1a Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Protein Chapter 1: Nutrients 2 9 Produce an information sheet on Protein in the two main course recipes that demonstrate:a) Protein complementation b) use of an alternative a nutrition programme to work out how much Protein is contained in each this with the the benefi ts of using alternative proteins in the diet.

2 Example of an alternative Protein Example of Protein complementationActivity: Produce an information sheet on Protein in the diet 1b Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, ProteinChapter 1: Nutrients 2 9 LBV proteins do not contain all the essential amino acids we need but if you eat a mixture of them the missing essential amino acids in one may be provided by one of the others. This is called Protein complementation. Study the foods below, identify the LBV proteins and then make suggestions for three meals that would combine two or more of them in the same breadKidney beansSoya beansRiceCheesePeanut butterBaked beansEggsBulgur (wheat)Activity: Protein complementation 1c Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerMany food products contain fat that is invisible to our eyes.

3 This can lead to people eating more fat than they realise, if they regularly choose to eat foods such as the chart below are pictures of 14 different food products, each of which contains invisible fat. Look at each product. Using your knowledge of recipes and cooking methods, rank the foods in order of the amount of invisible fat you think they example, if you think the quiche lorraine has the highest amount of invisible fat, place a number 1 underneath it and so on, with number 14 being the food you think contains the lowest amount of invisible biscuits Sponge cake with buttercream and jam fi llingCheesecakeJam doughnutLemon meringue pieSausage rollQuiche lorraineMayonnaiseSalamiPotato crispsPotato chipsFried mushroomsChicken tikka masala ready mealPeanut butterChapter 1: Nutrients 10 FatsActivity.

4 Invisible fats in food 1d Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerExamine each of these food labels and identify which of the ingredients are chocolate sponge cakeWater, Sugar, Chocolate (9%), Wheat fl our, Single cream, Suet, Modifi ed maize starch, Cocoa powder, Mono-glycerides, Skimmed milk powder, Shortening, Cream powder, Stabiliser: E461; Salt, Whey powder, Glycerine, Emulsifi er: E481; Raising agents: E450, E500 JPL Dunne s food family chicken ingotsChicken (63%), British wheat fl our (Flour, Calcium carbonate, Niacin, Thiamin), Salt, Polyunsaturates, Sunfl ower oil, Maize fl our, Monounsaturates, Salt, Raising agents: Sodium hydrogen carbonate, Disodium diphosphate.

5 SugarSuper Scorchin green Thai curry Water, Chicken (18%), Jasmine rice, Green beans (2%), Bamboo shoot (2%), Rapeseed oil, Chicken extract, Sugar, Anchovy extract (Fish), Cornfl our, Coriander, Ghee, Coconut oil, Creamed coconut, Garlic, Green chilli, Lemon grass, Palm kernel, Palm oil, Sea salt, Shallot, Galangal, Ginger, Salt, Tamarind, Ginger pur e, Cumin, Kaffi r lime peel, Onion, Carrot, Sweet basil, Coriander seed, Dried sweet basil, Milk solidsBig n Tastee cheese and bacon soupWater, Flour, Bacon pieces, Potato starch, Hydrogenated fat, Milk solids, Milk powder, Cheese fl avouring, Sugar, Salt, Corn starch, Concentrated onion juiceSupafresh mixed poultry casserole and dumplingsWater, Potato, Carrots, Chicken (15%)

6 , Onion extract, Lard, Flour, Goose fat, Chicken fl avouring, Leeks, Suet, Chicken fat, Garlic powder, Bay, Clove extract, Stabiliser (lecithin), SaltChapter 1: Nutrients 10 FatsActivity: Find the fat 1e Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerFatsProduce a concept map or revision guide about fats in the information on: the different types of fat the main sources of fat in the diet why we need fat in the diet what happens if we do not eat enough fat the dangers of consuming too much is a recipe for a the Ragu1 onion (fi nely chopped)1 carrot (fi nely chopped)1 stick celery (fi nely chopped)4 tbsp extra virgin olive oil 500g ground beef400g chopped tomatoes2 tbsp tomato puree3 bay leavesnutmeg (grated) saltpepperFor the B chamel750ml whole milk50g fl our50g butternutmeg (grated)black pepper8 10 fresh lasagne sheets50g Parmesan cheese (grated)50g Mozzarella (grated)3 bay leavesExplain how this recipe could be adapted to lower the fat 1.

7 Nutrients 10 FatsActivity: Fats in the diet 1f Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerStudy the list of individual carbohydrates below. Write M, D or C next to each of them to match them to their correct classifi (M)Disaccharides (D)Complex carbohydrates (C)Glucose Maltose Galactose Sucrose Starch Pectin Dextrin Lactose Fructose Non-starch polysaccharide (NSP) Chapter 1: Nutrients 16 CarbohydratesActivity: Carbohydrate classifi cation 1 1g Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerChapter 1: Nutrients 16 CarbohydratesStudy the list of carbohydrate-containing foods below.

8 Identify the carbohydrate(s) found within them and write M, D or C next to each of them to match them to their correct classifi cation. Some have more than one carbohydrate (M)Disaccharides (D)Complex carbohydrates (C)Granulated sugar Plain yogurt Brown rice Toast Sweet potato Milk Golden syrup Apple White bread Honey Activity: Carbohydrate classifi cation 2 1h Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerChapter 1: Nutrients 16 CarbohydratesActivity: Find the sugars 1iExamine each of these food labels and identify which of the ingredients are chocolate sponge cakeWater, Sugar, Chocolate (9%), Wheat fl our, Single cream, Suet, Modifi ed hydrolysed starch, Cocoa powder, Molasses, Mono-glycerides, Skimmed milk powder, Glucose syrup, Shortening, Cream powder, Dextrose, Stabiliser: E461; Fat powder, Salt, Whey powder, Glycerine, Emulsifi er: E481.

9 Raising agents: E450, E500 JPL Dunne s food family mince piesMincemeat (43%) (Sugar, Apple pur e, Sultanas, Currants, Glucose syrup, Apricot pur e (Apricots, Sugar), Candied mixed peel (Glucose-fructose syrup, Orange peel, Treacle, Lemon peel), Acidity regulator: Citric acid); Preservative, Vegetable suet, Wheat fl our, Maltose, Sunfl ower oil, Cornfl our, Acid: Acetic acid; Cinnamon, Crystallised ginger (Ginger, Fructose), Allspice, Orange oilSuper Scorchin green Thai curry Water, Chicken (18%), Jasmine rice, Green beans (2%), Bamboo shoot (2%), Rapeseed oil, Chicken extract, Sugar, Anchovy extract (Fish), Cornfl our, Coriander, Ghee, Coconut oil, Creamed coconut, Garlic, Green chilli, Lemon grass, Palm kernel, Sugar cane, Palm oil, Sea salt, Shallot, Galangal, Ginger, Salt, Tamarind, Ginger pur e, Cumin, Kaffi r lime peel, Onion, Sucrose, Coriander seed, Dried sweet basil, Milk solidsBig n Tastee chocolate pancakesSugar, Milk, Flour, Sunfl ower oil, Egg, Dark chocolate (6%) (Fat-reduced cocoa powder, Cocoa mass, Emulsifi er.)

10 Soya lecithin), Liquid glucose, Caramel, Butter (milk), Lactose (milk), Skimmed cow s milk powder, Cocoa powder, Muscovado sugar, Water, SaltSupafresh British apple pieBritish Bramley apples (58%), Wheat fl our (Wheat fl our, Calcium carbonate, Niacin, Thiamin), Granulated sugar, Unsalted butter, Palm oil, Pasteurised egg, Fruit juices, Sugar cane, Water, Rapeseed oil, Demerara sugar, Cornfl our, Starch, Milk, Lemon juice, Salt Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, WorgerStudy the drinks below. Rank them according to how much sugar you think they contain. Which one has the most? Which one has the least? Are you surprised by your fi ndings?