Food

Learning Objectives

• Recall that a balanced diet has six constituents using

FISH BONE diagrams: carbohydrates, fats, proteins,
vitamins, minerals and water.

• Carry out qualitative food tests for starch, reducing

sugar, protein and fat. Use Place Mats to investigate
how each test is carried out.
 Starter Activity
• 5 mins: Fish Bone Diagrams
 Food
• Using your Fish Bone Diagrams (groups of 2) can
you do the following: Use colours provided

• List examples of the six constituents of food:

carbohydrates, fats, proteins, vitamins,
minerals and water

• For example - Carbohydrate = potato, rice,

bread
Fish Bone Diagrams
 Food Type Functions Common Sources

Carbohydrates (i) Sugar supplies energy (i) Sugar: Fruits, Honey

e.g. Sugars, (ii)Starch supplies energy (ii)Starch: Bread, Potatoes, Rice,
starch and (iii)Fibre prevents constipation (iii)Fibre: Green vegetables
fibre
Fats Provides energy and insulation Dairy products

Proteins Growth and repair of cells Meat, Fish, Eggs, Milk, Cheese

Vitamins Vitamin C is for healthy gums Vitamin C: Fruit, Green

e.g. Vitamin C, Vitamin D is for healthy teeth Vegetables
Vitamin D Vitamin D: Potatoes, Beans, Milk

Minerals Calcium - strong bones Calcium: Dairy products

Calcium, Iron Iron – makes red blood cells Iron: Red Meat, Green
Vegetables
Water Allows cells to function by Can be obtained from special
dissolving and transporting bottles in a shop, the Tap in your
substances kitchen, rivers ☺
 Place Mats
• Break up into groups of 4 around your Place Mat.
 Food Tests
• Lets recap on our Food Tests. Please
remember to watch carefully what
happens in each test.

• You could be asked to answer a

question on ANY experiment

• Focus on the following

1. Name of the experiment
2. Equipment used
3. Method carried out
4. Result – i.e. what colour change
occurs
 Groups and Letters

GROUP 1 AND GROUP 2

LETTERS A, B, C, and D
 Different Groups
• You are now split off into different letters A – D within
your group.

• Please answer the following questions in accordance

with your letter on your PLACE MAT. A’s answer the A
question, B’s answer the B question, etc.

• A – How do you carry out a test for reducing sugar?

• B – How do you carry out an experiment for protein?
• C – How do you carry out an experiment for fat?
• D – How do you carry out an experiment for starch?
• A – How do you carry out a test for reducing sugar?
• B – How do you carry out an experiment for protein?
• C – How do you carry out an experiment for fat?
• D – How do you carry out an experiment for starch?

• To get full marks – you need the following

• Title of experiment
• Apparatus used i.e. equipment used
• Method carried out
• Results.
• Diagram
With whatever room is left
on your page – Can you
draw the diagram for your
experiment – Please use
the colours on your table.
 Ghost Walk

•Take 2 mins and walk around the

room and see what answers other students have said
with the same question as YOU.

• A look at the other A’s answers.

• B look at the other B’s answers.
• C look at the other C’s answers.
• D look at the other D’s answers.
• Lets divide up and go to opposite
corners of the room and discuss our
experiments.

• Make sure you know everything

about your experiment. Chances
are YOU will be asked.

• A‘s with A’s.

• B‘s with B’s.
• C’s with C’s.
• D’s with D’s.
 Question Time
• What was the title of your experiment?

• What equipment/apparatus was used?

• How was the experiment carried out?

• What results did you obtain?

 Starch
• What was the title of your experiment?
To test for starch

• What equipment/apparatus was used?

Iodine, Carbohydrate (Potato, bread)
• How was the experiment carried out?
Iodine was dropped onto food sample
• What results did you obtain?
Iodine changes from red/yellow to blue/black in
the presence of starch
 Fat
• What was the title of your experiment?
To test for fat

• What equipment/apparatus was used?

Food sample (butter), brown paper
• How was the experiment carried out?
Food sample was rubbed on brown paper
and left to dry
• What results did you obtain?
If stain is left on brown paper then the sample
contains traces of fat
 Protein
• What was the title of your experiment?
To test for protein

• What equipment/apparatus was used?

Test tube, dilute copper sulphate, sodium hyrdoxide,
protein sample (egg, milk)
• How was the experiment carried out?
Dilute copper sulphate, sodium hydroxide and
protein sample are mixed together in test tube
• What results did you obtain?
Sample changes from blue to purple in the presence
of protein
 Reducing Sugar
• What was the title of your experiment?
To test for a reducing sugar i.e. glucose

• What equipment/apparatus was used?

Water bath, test tube, glucose, Benedicts solution
• How was the experiment carried out?
Glucose and Benedicts soultion are mixed together
in a test tube and placed in a water bath.
• What results did you obtain?
Sample changes to brick red in the presence of a
reducing sugar
 Food Chemicals Used Positive Result
Tested
Starch Add iodine Turns blue-black
Reducing Add Benedict’s Turns brick-red
sugar solution and heat
e.g.
glucose
Fat Rub food on brown Translucent
paper Stain
Protein Add sodium Turns purple
hydroxide and
then copper
sulfate
 End of Class/Homework
• Branch of into your groups –
Create 4 test questions and
answers per group that could
be used for an upcoming test.

• That’s it YOU create the

questions ☺
END
With whatever room is left
on your page – Can you
draw the diagram for your
experiment – Please use
the colours on your table.
Mind Map
4 Food and August 19,
Diet.notebook 2013

FOOD AND DIET

All living things need food.
Food is needed for energy and growth.

Plants
Plants can make their own food by photosynthesis.
They mix Carbon Dioxide (CO 2 ) and water (H 2 O) to make sugar.

Animals
Animals cannot make their
own food.
Some eat plants, some eat
other animals and some eat
both.
What are these types called?
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There are 5 main

Food Nutrients.
Can you name them?
NUTRIENT FUNCTION SOURCE

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4 Food and August 19,
Diet.notebook FOOD TESTS 2013

These are mandatory experiments and must

all be written up in your white experiment
books.

To Test for the presence of Starch

Test various foods for starch in test tubes.
We must use a control to compare
our results too. Water is a good
control for this experiment.
We add iodine to our samples and look for
a colour change.

What colour change did

you see?
A change from brown to Blue/Black is
a positive result. This means that
starch is present.
Conclusion Iodine turns Blue/Black
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when starch is present.
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To Test for the presence of Glucose (Reducing Sugar)

Set up the test tubes as shown in book and leave in a water bath for 5
minutes. The chemical we use is known as Benedicts Solution.
Water is our control once
again. Record any colour
changes.
What colours do you see in the picture

What colour change did you see in the experiment?

For a positive result the Benedicts solution
turns from Blue to Brick Red when heated.

Conclusion a Brick Red colour

shows that Glucose is
present.
Blue Brick Red

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To Test for the presence of Protein

Can you name some foods that have protein in them?
Method:
Make sure you are wearing safety
glasses. Take two test tubes and call
them A and B.
Add about 5cm 3 of milk into A and the same amount of
water into B. Test tube B will be the control.

Now add 5cm 3 of Biuret Reagent to both test tubes.

Be careful with this as it contains Sodium Hydroxide and
Copper Sulfate. Swirl the test tube carefully to mix the
contents.

Note any colour changes.

Results:
The Test tube with milk turns from white to
Purple. Remember Protein = Purple.
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To Test for the presence of Fat

Take some brown paper and cut it
into 2 squares. Label one square A
and the other B.
Take some food containing fat, e.g.
butter or oil and rub into square A.
Take square B and drop some water onto it.
(This is the Control)
Hold the 2 sqaures up to the light and note any
differences.

What do you notice?

Results:
The square A with oil/butter should go' Translucent'and
stay that way. The square B with water may go
'Translucent' but it goes back to normal (opaque) when it
dries.
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Food Experiments Summary

1. Reducing Sugar (Glucose) Heat
required Benedicts Solution

Colour change fromBlue to Brick Red.

2.Lipids (Fats/Oils) No heat required
Brown paper and butter/oil

Colour change from Brown to translucent.

3.Proteins (Milk) No heat required

Biuret Solution
Colour change from White to Purple (lilac).

4.Starch No heat required

Iodine Solution
Colour change from clear to Blue/Black.
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Food and Energy

Different foods give different amounts of Energy.

We need energy from our food to power our cells
for growth and repair. Food is mixed with Oxygen
and 'burned' in our body.
It gives out heat, energy and wastes.
The energy from food is measured in Kilo joules
per gram (kJ/g). Fat has twice as much energy as
Carbohydrates.
Most foods have theirenergy value written on their
labels.
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Energy Values

Energy values and nutritional

information are given on food
labels. The energy is usually
given as kilo joules (kJ) per
100 grams of food. Each
ingredient is listed by its mass
(how much there is).

So, if sugar is at the top of the list then there's more

sugar than anything else in it.

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Burning food to show energy

What do you think will

happen to the water when
the food is burnt underneath
it?

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A Balanced Diet

This is a diet with the right amount of all

the foods necessary to stay healthy.

How much fruit and veg should you have

everyday? How many do you actually have?

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The Food
Pyramid

37
 Eating too little
Many people do not have access to enough food. A lack of
nutrients can result in malnutrition. Malnutrition is a major
health problem. It increases the risk of disease and early death.
There are several reasons
why people might not have
enough food, including:
⚫ natural disasters
⚫ poverty
⚫ war

A lack of just one specific nutrient can cause a deficiency

disease, like anaemia or scurvy.
 Eating too much
Eating too much means that the body consumes more energy
than it uses and so the excess starts to build up.

People who are very

overweight for their height
are said to be obese.
Currently, 17% of 15-year-
olds in the Ireland are
classified as being obese.

Obesity is a serious health problem as it affects the heart,

blood pressure and can lead to joint problems.