Year 8 General Science, Food, Nutrition

Front 1

2 types of Carbohydrate

Back 1

1. Sugars

2. Polysaccharides

Front 2

Sources of Sugars

Back 2

1. Sweets

2. Cakes

Front 3

Sources of Polysaccharides

Back 3

1. Bread

2. Rice

3. Pasta

4. Cereals

5. Potatoes

Front 4

Uses of Sugars

Back 4

provide instant energy

Front 5

Uses of Polysaccharides

Back 5

1. Provide instant energy

2. Energy storage (glycogen)

Front 6

Sources of Fat

Back 6

1. Butter

2. Cooking Oil

3. Cream

4. Red meat (e.g. beef)

Front 7

Uses of Fat

Back 7

1. Energy storage

2. Making cell membranes

Front 8

Sources of Protein

Back 8

1. Meat

2. Eggs

3. Fish

4. Nuts

5. Peas

Front 9

Uses of Protein

Back 9

Growth and repair (making new cells)

Front 10

3 types of mineral salts

Back 10

1. Calcium

2. Iron

3. Sodium

Front 11

Sources of Calcium

Back 11

Milk

Front 12

Sources of Iron

Back 12

Red Meat

Front 13

Sources of Sodium

Back 13

1. Salt

2. Processed foods

Front 14

Uses of Calcium

Back 14

Strengthens bones, nails and teeth

Front 15

Uses of Iron

Back 15

Red Blood Cells

Front 16

Uses of Sodium

Back 16

Water balance in cells

Front 17

3 Vitamin A sources

Back 17

1. Fish

2. Oils

3. Butter

Front 18

3 Vitamin B sources

Back 18

1. Liver

2. Cereals

3. Meat

Front 19

2 Vitamin C sources

Back 19

1. Fresh Fruit

2. Vegetables

Front 20

2 Vitamin D sources

Back 20

1. Dairy Products

2. Fatty Fish

Front 21

Vitamin A Uses

Back 21

Aids night vision

Front 22

Vitamin B Uses

Back 22

Chemical reactions in respiration

Front 23

Vitamin C Uses

Back 23

Healthy skin and gums

Front 24

Vitamin D Uses

Back 24

Absorption and use of Calcium for bones and teeth

Front 25

3 Fibre Sources

Back 25

1. Cereals

2. Vegetables

3. Fruit

Front 26

Fibre Uses

Back 26

Keeps food flowing smoothly in digestive system

Front 27

2 Water Sources

Back 27

1. Drinks

2. Soggy foods

Front 28

Water Uses

Back 28

Dissolves chemicals in cells or tissue fluids

Front 29

Test for Sugar (name)

Back 29

Benedict's Test

Front 30

Test for Sugar (method - 3 steps)

Back 30

3 Steps:

1. Dissolve food in 1cm3 water

2. Add 2cm3 Benedict's Solution

3. Boil, using a water bath, for 1 minute

Result:

Blue solution becomes red (if xxx detected)

Front 31

Sucrose (type of sugar)

Back 31

A sugar that does not turn Benedict's solution red

Front 32

Test for Starch (name)

Back 32

Iodine Test

Front 33

Test for Starch (method)

Back 33

Method:

Add several drops of solution.

Result:

Straw colour turns to blue/black (if xxx detected)

Front 34

Test for Fat (name)

Back 34

Emulsion Test

Front 35

Test for Fat (method)

Back 35

Method (5 steps):

1. Cut food into thin shavings, without water

2. Add 5cm3 of Ethanol

3. Shake well and leave to settle

4. Half fill second test tube with water

5. Carefully add drops of Ethanol solution to the water

Result:

Water becomes cloudy (if xxx is detected)

Front 36

Test for Protein (name)

Back 36

Biuret Test

Front 37

Test for Protein (method)

Back 37

Method (3 steps):

1. Add 1cm3 of dilute Sodium Hydroxide

2. Add 3 drops of 1% Copper Sulphate solution

3. Shake and observe

Result:

Pale Blue colour turns to Violet (if xxx detected)

Front 38

xxx give twice as much energy as carbohydrates

Back 38

xxx = Fats

Front 39

Starch and sugar are xxx

Back 39

xxx = Carbohydrates

Front 40

xxx and yyy can be stored in the body

Back 40

xxx = Fats

yyy = Carbohydrates (Glycogen)

Front 41

Too much fat in the diet leads to xxx

Back 41

xxx = Heart Disease

Front 42

Too much energy rich food makes us xxx and causes yyy

Back 42

xxx = Overweight

yyy = Heart Disease

Front 43

Proteins are used for xxx and yyy. Proteins zzz

Back 43

xxx = growth

yyy = repair of cells

zzz = cannot be stored

Front 44

xxx and yyy are need to help zzz in the body

Back 44

xxx = Vitamins

yyy = minerals

zzz = special chemical reactions

Front 45

A xxx contains all the yyy in the zzz

Back 45

xxx = balanced diet

yyy = nutrients

zzz = amounts needed by the body