Bk 3 Health and Nutrition P.5 (A)(ii) The mouth (3.1.2 Human digestive system) Bk 4 Chemistry of Foods P.55 (A) Digestion (4.2.5 Reactions of food and nutrients inside human bodies)
1C Q4(a)(b)
L5
L5
L4
L3
1C Q4(a)(b)
L4
L4
L2
L1
1C Q4(a)(b)
碳水化合物分類：澱粉麥芽糖
L3 Concept CHO
1C Q4(a)(b)
L1 Concept Digestion
體積VS面積 消化系統
(被)牙齒嚼碎
L2 消化系統
碳水化合物分類
Classification of CHO
L5
L2
L2
simpler form of sugar/maltose/disaccharides
1C Q4 (a)(b)
simpler form of sugar/ maltose/disaccharides
amylase / enzyme in saliva
1C Q4(c)
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Presentation Notes
Bk 3 Health and Nutrition P.34-35 (Additional Information) Glycemic index (3.3.2 (B) Diet Related Diseases (i) Diabetes Mellitus ) Bk 6 Food Commodities P.5-6 (A) Structure of a wheat grain (6.1.1 Wheat)
1C Q4(c)
L5
L5 Factors affect GI of foods (slow down the rate of digestion) - physical form - fibre content - processing (particles size)
Presenter
Presentation Notes
Intact grains and soluble dietary fibre can slow down the enzymatic digestion of starch because the fibrous coat of intact grains act as physical barrier to digestion while soluble dietary fibre forms viscous gel with the food that hinders the accessibility of the starch to the digestive enzymes. Oats, legumes and breads made with whole wheat, rye, barley have lower GI values. Grinding or milling of cereals, e.g. wholemeal flour, may reduce the particles size and make it easier for enzymatic digestion. That is why wholemeal bread has similar GI value as white bread.
1C Q4(c)
L4
bran - physical barrier
L3
L4 1C Q4(c)
soluble dietary fibre forms viscous gel - hinder the starch accessibility to the digestive enzymes
1C Q4(c)
Diabetes - amount of blood glucose cannot be controlled Consumption of low GI and high GI foods - gradual and lower rise VS spikes in blood glucose
L3 Concept Diabetes
L1
blood glucose fluctuation
L1
Presenter
Presentation Notes
Intact grains and soluble dietary fibre can slow down the enzymatic digestion of starch because the fibrous coat of intact grains act as physical barrier to digestion while soluble dietary fibre forms viscous gel with the food that hinders the accessibility of the starch to the digestive enzymes. Oats, legumes and breads made with whole wheat, rye, barley have lower GI values. Grinding or milling of cereals, e.g. wholemeal flour, may reduce the particles size and make it easier for enzymatic digestion. That is why wholemeal bread has similar GI value as white bread.
L5 Concept GI
1C Q4(c)
GI - how quickly and how much the foods raise blood glucose levels after eating
effect of foods on blood glucose levels
≠ CHO content/energy level of foods
L4
?
L3
L4
L2
L2
L2
1C Q4(c)
L2
L1
L1
1C Q4(c)
?
?
Paper 1 Section C Q5 Advertising Techniques
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Presentation Notes
Bk 2 Consumer behaviour in food choices and implications P.10-11 (E) Common advertising techniques: Scientific evidence (2.2.2 Media influence: advertising and marketing) - Some advertisements use scientific evidence or research results to show that a certain brand is better than the others. - Statistics and factual information is used to prove the superiority of the products. e.g. a food manufacturer emphasises the nutrition claims of its products.
target audience / product highlight
L5
L4
?
1C Q5(a)
L4
L3
scientific evidence – credibility of journal article
L4
L5
L2
L4
L5
1C Q5 (b)(c)
Three main types of nutrition claims: - Nutrient content claim - Nutrient comparative claim - Nutrient function claim
Bk 2 P.20-21 (D) Common GM food ingredients or food products on the market (E) How are GM foods regulated? (2.5.1 Genetically modified food) (C) Concerns of GM food (i) Environmental hazards (ii) Human health risks (iii) Economic concerns (consumer and business concern)
L5
1C Q5 (d)
L1
Consumer rights to informed choice
1C Q5 (d) L5
Concerns of GM food - Environmental hazards - Human health risks - Economic concerns (consumer and business concern)
L4
L3
L3
L1
1C Q5 (d)
Paper 1 Section C Q6
Weight loss plan: 2-3 cups per day for a month Energy 280 – 420 kcal (1800 kcal) Protein 12 – 18 g (46 g)
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Presentation Notes
Bk 3 Health and Nutrition P.18 (A) Recommendations for Daily Caloric Intake (3.2.4 Recommended Daily Intake RDI)
1C Q6 (a)(b) L5
L5
L3
1C Q6 (c)(d)
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Presentation Notes
Bk 10 Food Preservation Technology P.4-5 (i) Pasteurization (10.1.3 Methods of food preservation (D) Heat treatment) Bk 6 Food Commodities P.23 6.8.4 Yoghurt (6.8 Dairy products)
L5 1C Q6 (c)(d)
texture
L5
Advantages of pasteurisation Differences between pasteurisation and sterilisation
L5 texture & flavour
1C Q6 (c)(d)
L3 flavour
Paper 1 Section C Q7
L2
1C Q7
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Presentation Notes
Bk1 Family and lifestyle P.9-10 1.3.2 Functions of families in society