YR2-K4-LSN5

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- JOIN THIS LESSONUP
- KERBOODLE PAGE 45
- YOUR NOTEBOOK
- GOOGLE CLASSROOM
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Slide 1: Tekstslide
BiologieMiddelbare schoolhavo, vwoLeerjaar 2

In deze les zitten 20 slides, met interactieve quizzen, tekstslides en 2 videos.

time-iconLesduur is: 45 min

Onderdelen in deze les

HAVE READY:
- JOIN THIS LESSONUP
- KERBOODLE PAGE 45
- YOUR NOTEBOOK
- GOOGLE CLASSROOM

Slide 1 - Tekstslide

LESSON 5 and 6: additives, preservation and disorders

Slide 2 - Tekstslide

TODAY'S LEARNING GOALS:
  • I know the basics of what foods need to be prepared in what ways and why.
  • I know various methods of food preservation and can name examples.
  • I know what food additives are and why they are used.
  • I understand what is on the labels on various foods in the supermarket.
  • I know where my food comes from and how it is produced.

Slide 3 - Tekstslide

TODAY'S KEY WORDS:
  • Preservatives
  • Food coloring
  • E-numbers 
  • Drying
  • Canning
  • UHT
  • Pasteurisation

read kerboodle pages 53

Slide 4 - Tekstslide

Why add additives?
Look up basic information on the use of additives. 

Focus on the main question: For what specific reason can additives be added to food?
timer
8:00

Slide 5 - Tekstslide

Drag the additive type to the corresponding description
increases the volume of the foodproduct
prevents food product from dehydrating
prevents or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
allows water and oils to remain mixed together in, as in mayonnaise, ice cream, and homogenized milk.
emulsifier
bulking agent
humectant
preservative

Slide 6 - Sleepvraag

Have a look at your own food
Investigate the nutritional information of at least three food products. 

Prepare a short presentation on:
- what additives are added to what products
- what are their "E-numbers" 
- for what reason are they added to your products.
timer
15:00

Slide 7 - Tekstslide

Diet-related deficiencies
You will now watch two clips on diet-related deficiences. Afterwards you will read p. 47-50 from Kerboodle.


Slide 8 - Tekstslide

Slide 9 - Video

Slide 10 - Video

Diet-related deficiencies
You will now read p. 47-50 from Kerboodle.


timer
6:00

Slide 11 - Tekstslide

An iron deficiency can lead to:
A
kwashiorkor
B
anemia
C
scurvy
D
rickets

Slide 12 - Quizvraag

What dietary change would you recommend when someone becomes anemic?

Slide 13 - Open vraag

Rickets is caused by a deficiency in?
A
iron
B
calcium
C
vitamin C
D
vitamin D

Slide 14 - Quizvraag

What dietary change do you recommend when vitamin D levels are low? Look up your answer on the internet.
timer
3:00

Slide 15 - Open vraag

Why add additives?
Look up basic information on the use of additives. 

Focus on the main question: For what specific reason can additives be added to food?
timer
8:00

Slide 16 - Tekstslide

Preservation methods
  • Invest the time in looking up information on the following preservation methods. Focus on:
  • how they work
  • for what food products they are well suited
  • advantages
  • disadvantages

Freezing
Canning
Salting
Candying
Pasteurizing
Sterilizing

Slide 17 - Tekstslide

Explain what method you would use to preserve fresh milk. Include at least an advantage and a drawback.

Slide 18 - Open vraag

Explain what method you would use to preserve fish. Include at least an advantage and a drawback.

Slide 19 - Open vraag

HW for lesson 6
Prepare a flyer in which you give information on one of the indicated psychological disorders. Specify:
- the characteristics of the disorder
- how do you recognize it?
- what can you do to help?

Anorexia nervosa
Boulimia nervosa
Orthorexia

Slide 20 - Tekstslide