Education is a long road that lasts a lifetime. Follow the WORLD MAKERS learning path to create a more equal, fair and sustainable world. Learning path LEARNING SITUATION. THE CHALLENGE 1 THE SUSTAINABLE DEVELOPMENT GOALS 2 CORE SKILLS 3 Remember what you already know about the topic, your previous knowledge acquired in previous years, in other units or in your own daily life. Think about an everyday life situation and put yourself in the place of the characters who present it. Contribute to the achievement of one or several targets of the Sustainable Development Goals (SDGs). Use your book to find the answers. Look for reliable information on the internet, in other books, from the people around you ... Analyse it and then draw your conclusions to answer the questions. Critical thinking. Discuss whether the information is true or not. In the TRUE OR FALSE? section, you can find suggestions for learning how to create truthful content and for deconstructing fake news and myths. Research, think and then answer the questions that will help you complete the challenge and acquire core skills. Look for starch in foods Manufacturers of processed meat products sometimes add starch to foods to thicken them or to make them more attractive. Starch comes from certain cereals and tubers, such as potatoes. When starch is taken from cereals, such as wheat, barley or rye, it is added to the food along with a protein present in those grains, called gluten. People with coeliac disease cannot consume gluten. This is why it is extremely important to know if a food contains starch, and if so, where it comes from. Materials Petri dish or watch-glass Dropper Scissors Reagent: Lugol's solution or tincture of iodine disinfectant Tweezers Various samples of processed meats (ham, sausage, turkey, etc.) Conclusions 8 On food labels, starch can be listed as "potato starch", "wheat starch", "corn starch", or simply, "starch". Compare the food labels with your analysis of presence of starch. Do the labels match your results? 9 Which of the samples do you believe has the highest-quality ingredients? Why? 10 Sometimes starch is added to make a product cheaper, as it contains less meat. If the manufacturer does not include this information in the food label, do you think this is consumer fraud? Why? 11 Is it important to read food labels? What advice would you give a person with coeliac disease who is shopping for processed meats? Why? Steps 1. Place the samples of processed meat on the Petri dish or watch-glass. 2. Add a few drops of Lugol's solution or iodine tincture to each sample. Allow the reagent to act for a few minutes. 3. Check the results. Iodine is dark brown, but it turns dark blue in the presence of starch. This is due to the chemical reaction between the two compounds. If the iodine turns blue, then we know there is starch in the sample. 3 57 The healthy plate Even though a diet should be in line with a person's own characteristics, there are general recommendations for a balanced diet. The plate below represents the types and portions of dif ferent foods we should include in each meal . ? Do miracle diets work? Ever y day, more and more people are concerned about controlling their weight. The media is constantly telling us to lose weight in order to be healthier. The weight-loss culture has led to an increase in the number of so-called miracle diets. These diets claim to get rid of toxins. They also promise you will not feel hungr y, your health will improve, and you will lose weight quickly. However, nutritionists say that these diets are a way for some people to make money. Furthermore, they can be dangerous for your health for various reasons, including the loss of muscle mass and the formation of harmful substances. DISCUSS. Look for information about some miracle diets (Dukan, low-calorie, dissociated, elimination, etc.). Hold a class debate on the pros and cons of following these diets and whether rapid weight loss is healthy. Use vegetable oils like olive oil , and avoid trans and saturated fats. More than a quarter of your plate should be vegetables. The more variety of vegetables, the healthier your plate. Consume whole, fresh fruit rather than juice. If you do drink juice, have no more than one small glass a day. Eat fruit of all colours, because they provide dif ferent nutrients. Drink mostly water and avoid sugar y drinks. Choose milk and yoghurt with no added sugar. Eat brown rice, whole grains, and wholemeal bread and pasta. These are more beneficial than refined grains. Choose vegetable proteins. Pulses and nuts are ver y healthy. For animal proteins, choose poultr y, fish and eggs. Limit your intake of red meat, such as beef, pork and lamb. Avoid processed meats, like sausages and cold meats. Get at least one hour of physical activity ever y day. Based on the Harvard Healthy Eating Plate VEGETABLES FRUITS PROTEINS WHOLE GRAINS FALSE T R U E O R 61 3 Do experiments and carry out simple practical activities. Complete the steps by applying what you have learnt. Acquire essential knowledge from content explained in a very clear way and with strong visual support: photos, drawings, diagrams, etc. L E A R N I N G S C E N A R I O Ever since Matt stopped eating in the school canteen , his parents hear the same questions ever y day. "What's for lunch?" "What's for dinner?" They told Matt to plan the menu himself. It occurred to him that he and all of his classmates could make a weekly menu , print it out and bind it, then distribute it among their families. However, they've realised that they' ll have to take into consideration certain factors, such as allergies, special diets, religious beliefs, etc. Food 3 What are the basic components of food? What types of nutrients do you know of ? What is a healthy diet? What characteristics should it have? What are the consequences of an unhealthy diet? Do you know of any diseases related to malnutrition? WORK WITH THE IMAGE . Look at the photo on the right and make two lists: one of the healthy foods and one of the unhealthy foods. Is fast food the same as junk food? Do you how food and environmental problems are related? WORK WITH THE IMAGE . Look at the photo on the left. What is the person doing with the spinach leaves? Why? Why is hygiene important when handling food? What hygiene measures do you know of for preparing and cooking food? Which methods of food preservation do you know of ? L E T ' S G E T S TA R T E D Take action Your menu will be adapted to meet the energy needs of each person , depending on their characteristics. It will also follow the guidelines for a sustainable diet, in order to encourage responsible eating habits. Targets 2.2 and 2.4: "End all forms of malnutrition […] and address the nutritional needs of adolescent girls, pregnant and lactating women and older persons. […]. Ensure sustainable food production systems […]." IN THIS UNIT… 1 Food and nutrients 2 The energy value of food 3 A healthy diet 4 Food labels 5 Food hygiene 6 Sustainable foods Plan a healthy and sustainable weekly menu CHALLE NGE 53 52 A food system includes the production , processing, distribution and consumption of food . 34 Analyse the menu you have designed. Find out if the fruit and vegetables you have chosen are in season. If not, replace them with some that are. 35 Why does the modern food system contribute to problems of excess weight and obesity? 36 Do you think there are many people suffering from food insecurity? Look for information and write a brief report about it. Propose ideas to solve the problem. 37 How can you find out where the foods that you buy come from? 38 Look up "sustainable consumption" on the internet. Write a brief summary of what responsible consumption is in terms of food. 39 Get into small groups. Prepare a diagram with images and text showing the eating habits that contribute to sustainable foods. You can add this diagram to the menu you give to your family. Responsible consumption A growing world population means a growing demand for food . There is food security when ever ybody has access to enough nutritious food to lead a healthy life. Ending hunger and respecting and protecting the environment are two of the United Nation's development goals. To achieve these, a sustainable food system must be put into place. Sustainability implies a balance, which guarantees the needs of today without compromising the needs of future generations. A sustainable diet has a ver y low impact on the environment, respects biodiversity and ecosystems, and helps achieve food security. Changing some of our consumption habits can help to transform the modern food system into a more sustainable one. It can also contribute towards a healthier diet. Sustainable Development Goal 2: end hunger, achieve food security and improved nutrition, and promote sustainable agriculture. Eat fresh , local products that are in season . Base your diet mainly on plant-based products. Reduce your intake of red meat and processed foods. Read food labels carefully. They will help you choose the best alternative. Use reusable bags and avoid packaged foods. 3 6. Sustainable foods Reduce food waste by buying only what you need . Make a list before you shop. Don't rely on advertising, because it can be deceptive. DIET: The modern diet provides enough calories and proteins, but it is high in fat and sugar. The foods come from far away and are highly processed. THE ENVIRONMENT: The modern food system is one of the main causes of increased greenhouse gas emissions, as well as water and land pollution. Intensive livestock farming Intensive agriculture and use of fertilisers Industrial processes Transport Waste INFLUENCES INFLUENCES Excess weight and obesity THE MODERN FOOD SYSTEM CHALLENGE 25 million kilos of food end up in the bin in Spanish households ever y week. 67 66 Water, mineral salts and vitamins Carbohydrates and proteins Lipids 0 kcal/g 4 kcal/g 9 kcal/g Energy content of nutrients Even while we are simply sitting down or even sleeping, our body requires energy. Ever y kind of food provides an amount of energy depending on the nutrients it contains. Our body uses the energy from food to carr y out daily activities and maintain bodily processes, such as respiration . Basal metabolism is the minimum amount of energy needed to perform the basic processes when we are at rest. Energy requirements The energy that each person requires is the sum of their basal metabolism and the energy needed to carr y out their daily activities. This varies with a person's age, sex and even the ambient temperature. Young people require more energy than the elderly, and people who do sport require more than those who do not. Malnutrition The number of calories we consume should be in line with our needs. When they are not, our diet is unbalanced. Malnutrition includes disorders caused by deficiencies, excesses or imbalances in a person's diet. Malnutrition exists in all countries and af fects people from all socioeconomic classes. The most common types are undernutrition, excess weight and obesity. 12 What is a calorie? Do all foods have calories? Do all nutrients have calories? Explain. 13 Plan a day's menu keeping. Bear in mind the number of kilocalories you need for your age, sex and level of physical activity. Use the graph below, which shows the energy that various foods provide. Look for additional information if needed. 14 Have you ever heard of "empty calories"? Why do they have this name? Do you know of any foods with "empty calories"? What effects do they have on our body? 15 Do you think that a person who eats too much can be malnourished? 16 Which countries have the highest rates of malnutrition? What is the reason for this? Propose a solution to eradicate this problem. Energy content of several types of food (in kcal/ 100 g) Undernutrition An excess of calories leads to an abnormal accumulation of body fat. Although there are other factors involved , diet is the leading cause of excess weight and obesity. According to the WHO, these disorders are the epidemic of the 21st centur y, in both developed and less-developed countries. In addition , they contribute to diseases such as diabetes. Regular exercise and a diet that is low in sugars and fats help prevent excess weight and obesity. 2 billion (2 000 000 000) people around the world Excess weight and obesity This mostly happens when the nutrients consumed are not enough to satisfy a person's energy needs. This deficiency is particularly severe in less-developed countries, especially among babies and children . 821.6 million people around the world Information from the World Health Organization ( WHO) Food provides us with nutrients, from which we obtain energy. Energy is measured in calories (cal). 1 kcal 5 1 000 cal; 1 kcal 5 4.18 kJ 93 kcal 209 kcal 900 780 540 360 180 0 52 90 250 180 172 343 239 354 368 141 68 29 900 LIGHT ACTIVITY: 2 700 kcal/day MODERATE ACTIVITY: 3 175 kcal/day INTENSE ACTIVITY: 3 650 kcal/day LIGHT ACTIVITY: 2 125 kcal/day INTENSE ACTIVITY: 2 875 kcal/day MODERATE ACTIVITY: 2 500 kcal/day 15-16 year olds CHALLENGE 59 58 3 2. The energy content of food ESSENTIAL KNOWLEDGE 4
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