With the STUDY NOTES you can revise the key concepts of each unit and check your progress. Study the information and apply your essential knowledge to different contexts and situations. Do the activities in the ORGANISE YOUR IDEAS and CHECK YOUR PROGRESS sections. Critical thinking. Analyse a news article and answer the questions that will help you to think about and show your reasoning. Make connections between Biology and Geology and other subject areas to help you understand the world you live in. Complete the challenge and tell other people what you have achieved. Share the results with the people around you. In this way, you are contributing to the construction of a better world for everyone. Vein Heart Semilunar valve Superior vena cava Pulmonary artery Inferior vena cava Right ventricle Tricuspid valve Pulmonary semilunar valve Right atrium Pulmonary veins Aorta Pulmonary artery Aortic semilunar valve Pulmonary veins Left atrium Mitral valve Left ventricle Interventricular septum Connective tissue Smooth muscle Endothelium Vein valve Smooth muscle Connective tissue Endothelium Endothelium Capillary F Artery The circulatory system 281 136447_pag281_actualizado.indd 281 2/2/22 10:07 C O N C E P T M A P > Copy and complete the concept map. S U M M A R Y A HEALTHY DIET ... and bulimia eating disorders FOOD HYGIENE food preservation techniques ... sterilisation ultra- pasteurisation ... freezing ... smoking ... freeze-drying influences SUSTAINABLE FOODS the modern food system ... the environment excess weight ... responsible consumption food system production, processing, ... and consumption organic FOODS AND NUTRIENTS. ENERGY CONTENTS ... : 0 kcal/g minerals: 0 kcal/g ... : rich in proteins energy: rich in carbohydrates and ... regulators: rich in ... and mineral salts transformed into nutrients ... ... : 4 kcal/g lipids: ... kcal/g proteins: ... kcal/g ... : ... kcal/g functions foods intolerances and ... diet varied, ... and adapted to the person types of diets ... vegetarian ... free bland vegetables ... proteins ... healthy plate 15 3 ES0000000100258 959364_Unidad03_109958.indd 15 2/2/22 10:12 In addition, there is helpful support material available: The ANATOMY ATLAS at the end of the book helps you to understand your own body. A notebook with INNOVATIONS IN SCIENCE helps you to understand the importance of science in our society. It also includes a SCIENTIFIC GLOSSARY with activities. 40 D I A G R A M . Copy and complete in your notebook. Give an example of a food that contains each of the substances. 41 TABLE. Copy and complete in your notebook. List the main nutrient that each food contains. Food Nutrient Lamb meat … Wholegrain cereals … Grapes … Fish … Lentils … Walnuts … Strawberries … Sunflower oil … 42 TABLE. Copy and complete this table, which classifies foods according to their function. Function Description Nutrients … Provides components … Energy producers … … … … … 43 D R AW I N G . In your notebook, draw the Healthy Eating Plate. In each section, include examples of those foods. 44 List the food hygiene measures you should follow when handling food. 45 In your notebook, explain the information listed on the label below. 46 What is a sustainable food system? 47 Write several sentences about eating habits that respect the environment. Use the following words. fresh – plant-based – red meat – labels – season – waste – bags – processed – packaging – local 48 V O C A B U L A R Y. Define the following concepts: nutrition food food allergy undernutrition basal metabolism malnutrition calorie diet energy needs gluten o r g a n i s e yo u r i d e a s 49 Look at the photo of paella: a) What ingredients do you recognise? b) Which types of nutrients do they contain? c) What is the main nutrient in this dish? 50 Vitamin C is a nutrient we need for healing wounds and for absorbing iron. Its antioxidant properties protect our body's cells. Foods lose their vitamin C content when they are cooked or stored for a long period of time. Find out which foods are the best sources of vitamin C. 51 A lack of certain minerals can cause health problems. This is why it is important to make sure our diet includes minerals in the right proportion. For example, calcium is essential for growing and maintaining strong bones and teeth. The daily recommendation for 14 to 18-year-olds is 1 300 mg. a) In 100 mL of cow's milk, there are 120 mg of calcium. How many mL of milk should you drink to get the daily recommendation? b) Find out which other foods are rich in calcium. 52 Which foods should you eat between one and two hours before doing exercise? And which foods should you eat afterwards? Explain. 53 The following information comes from a packet of chocolate biscuits: Per 100 g 1 biscuit (20 g) Fats ( g) 19 3.7 Carbohydrates ( g) 69 14 Proteins ( g) 6.0 1.2 Fibre ( g) 13.2 0.6 Salt ( g) 0.59 0.12 a) Use the information to calculate how much energy there is in three biscuits. b) The label also includes the following information: Ingredients: WHEAT flour 34 %, sugar, palm fat, rapeseed oil, wholemeal WHEAT flour 15 %, glucose syrup, low-fat cocoa powder 2 %, dextrose, lactose and MILK protein, powdered milk 0.8 %, raising agents, WHEAT starch, emulsifiers (soy lecithin), salt and skimmed milk. Which type of nutrient does wheat flour contain? And starch? c) Can a lactose-intolerant person eat these biscuits? What about a person who is allergic to milk protein? Explain the difference between these two disorders. 54 The table below lists the nutrients in 100 g of two different types of milk. Skimmed milk Whole milk Proteins ( g) 3.41 3.2 Fats ( g) 0.2 3.6 Cholesterol (mg) 2 14 Carbohydrates ( g) 4.8 4.6 Calcium (mg) 123 119 a) Which type of milk is a greater source of energy? What are the differences between the two? b) If you're trying to reduce your calorie intake, should you choose skimmed milk or whole milk? c) Find out if our body absorbs calcium directly, or if it needs help from a certain vitamin. 3 c h e c k yo u r p r o g r e s s … … Organic Nutrients … … … … … Ingredients: Fresh tomatoes 96 %, extra virgin olive oil 3 %, sugar 0.5 %. Nutrition information per 100 g Energy 93 kcal Fat 5.2 g of which saturates 0.7 g Carbohydrates 10.5 g of which sugars 7.8 g Protein 2.3 g Salt 0.5 g Net weight 250 g Best before: 21-06-2022 Refrigerate after opening. Gluten free Toma t o s au ce 69 68 55 B I O L O G Y A N D M AT H S . Look at the table and answer the questions below. Food (100 g) Carbo- hydrates ( g) Fats ( g) Proteins ( g) Lentils 56 1.8 24 Muffins 65.6 22 6.4 Melon 6.5 0.2 0.8 Manchego cheese 0.5 28.7 28 White bread 55 0.8 7 a) How much energy is there in 100 g of lentils? b) How much energy is there in 150 g of muffins? c) Emma has eaten 50 g of bread, 50 g of Manchego cheese and 50 g of melon. How many calories were there in her snack? 56 Mary drives a taxi and Sophie is a housekeeper. a) Which of the two women needs a higher calorie diet? Why? b) What might happen to Mary if she consumes the same number of calories that Sophia does? 57 Describe a healthy diet. 58 Which type of cereals, rice and pasta are recommended in the Healthy Eating Plate? Find out why they are healthier. 59 Which of these statements describes the Mediterranean diet? Rewrite the rest of the statements so that they do. a) Mix plant-based proteins with animal proteins. b) Increase your intake of sweets. c) Add more salt to your food. d) Eat fish on rare occasions. e) Eat meat often. f ) Do physical activity every day. g) Eat processed foods often. h) Cook with olive oil. 60 Find a typical dish from a Mediterranean country. a) What ingredients does it have? b) Use the Healthy Eating Plate to analyse the dish. It it suitable for your diet? c) Suggest other foods that complement a healthy menu. 61 B I O L O G Y A N D H I S T O R Y. In the 15th century, sailors on long sea voyages suffered from a strange disease. The symptoms were terrible: the sailors' gums bled, their teeth fell out, and they had horrible pains and haemorrhaging throughout their body. Back then, it was believed that the disease was contagious, and that the cold of the high seas was to blame. When the sailors reached land and they could finally eat fresh fruit and other fresh foods again, those suffering from the disease began to feel better. a) Find out what the true cause of the disease was. What is its name? b) Which method would have allowed them to preserve fruits and vegetables? 62 Write a text about anorexia: what it is and how you could help a friend who suffers from it. 63 Read this list of foods and answer. undercooked omelette – unrefrigerated fresh cheese – unpasteurised milk – undercooked chicken – unrefrigerated mayonnaise a) What are the risks associated with these foods? b) What would you do in each case to prevent them? c h e c k yo u r p r o g r e s s 68 Read this news article and answer the question. Change of habits […] The eating habits in developed countries, and increasingly in less developed countries, too, are heating up the planet. Instead of blaming others, it’s time for each and ever y one of us to adopt eating habits which are more frugal , rational and sustainable. […] There are two ways of getting protein and the other nutrients our body needs. One is by directly eating pulses, vegetables, fruits and cereals grown on farms. The other is by using those products to feed a cow over several years, and then eat a steak. The second option requires more land for grazing and more water for the cattle. It also emits a lot more gases than the first option . Climatologists agree with doctors in terms of diet. Reducing our consumption of meat and animal fat is a personal responsibility and is validated by scientists. This message is not only relevant for young people who devour hamburgers. In reality, the responsibility for eating a sustainable diet falls upon ever y single individual . It is possible to make our own personal contribution to fighting climate change. El País, 9th August 2019 (Adapted) What do you think about the individual role each one of us plays in the transformation of the food system? Is it possible to make it more sustainable? 64 What is the difference between the use-by date and the best-before date? 65 There are certain signs we can look for to see if a tin is damaged and the contents are unsuitable for consumption. For example, if it is swollen, rusted, or filled with gas and makes a louder than normal sound when opened. Which type of food poisoning can we get if we eat from a damaged tin? 66 What can you do personally to prevent food waste? Prepare a presentation with your ideas. 67 Look for information and identify the actions that support a sustainable food system. Explain why the rest do not contribute to this goal. a) Eating more meat. b) Eating unpackaged food. c) Taking your own bags to the shops. d) Cutting down forests to clear land for agriculture. e) Transporting foods long distances. A healthy and sustainable menu Read through all the weekly menus. Discuss whether a healthy diet has been taken into account. Choose the proposals that best follow the Healthy Eating Plate. Don't forget to include in the menu alternative dishes that adapt to the needs of people with food allergies and intolerances, or with religious restrictions. Include a table of contents, a list of basic food hygiene rules, and a list of the nutrients in the foods you have used. You could also organise a Nutrition Week in your school and prepare some dishes, following the Healthy Eating Plate. This would help to explain about a healthy and sustainable diet to the younger students. 3 W E L L D O N E ! CHALLENGE 71 70 FINAL ACTIVITIES 5 THE CHALLENGE 6 Messenger ribonucleic acid (mRNA) vaccines BioNTech/Pfizer and Moderna This type of vaccine contains part of the "instructions" from the virus that causes COVID-19. This allows the body ’s own cells to make a protein that is unique to the virus. Viral vector vaccines AstraZeneca/Oxford and Janssen/Johnson & Johnson This type of vaccine uses a dif ferent, harmless virus to deliver the "instructions" from the virus that causes COVID-19. This allows the body ’s own cells to make the protein unique to the COVID-19 virus. How were the COVID-19 vaccines developed so quickly? ✓ Some COVID-19 vaccines were developed using the same methods as for other vaccines. This means that it will be easier to use existing facilities to make COVID-19 vaccines in massive quantities. ✓ Some vaccines for COVID-19 have been developed using new methods that can increase the volume and speed of production compared to other types of vaccines. ✓ Scientists were able to speed up some parts of the process by combining dif ferent phases of clinical trials or conducting some studies at the same time. The European Medicines Agency began to look at the resulting data even before companies asked it to authorise a vaccine. ✓ Massive investments have been made to rapidly develop COVID-19 vaccines. ✓ Companies are increasing their capacity to quickly produce millions of doses of approved COVID-19 vaccines. European Commission (Adapted) Vaccines approved by the European Commission Fas t - t rack produc t ion of vacc i nes t o fight t he COVID-19 pandemic > Explain what happens when a vaccinated person’s immune system recognises a specific protein of a virus in their body. > Write a brief summary of the importance of fast vaccine development in response to this pandemic. From ten yea rs to one: s a fe vacc i nes i n re cord t ime 4 B 27 Bacteria. Prokaryotic unicellular organisms that can be beneficial or harmful to humans. In the case of an infectious disease, they act as pathogens by invading cells or releasing toxins. Antibiotics destroy them or prevent their growth. Basal metabolism. The amount of energy consumed during a day by an organism to keep itself alive, at absolute rest, at a constant temperature and fasting. Basal metabolism is measured in kilocalories. Bile. A yellow-green liquid that is secreted by the liver. It is stored in the gallbladder and is released into the duodenum during digestion . Biocapacity. The capacity of a given area to supply useful natural resources and absorb the waste generated by people. Biochemical elements. Chemical elements that make up living things. The main biochemical elements are oxygen , carbon , hydrogen and nitrogen . Biodiversity. The variety of living things in an environment. It includes diversity within species, between species and of ecosystems. From the Greek, bios: life and the Latin , diversitas: variety. Biomolecules. Chemical molecules made up of biochemical elements that form living things and that have a structural function or are involved in cellular metabolism or other functions. O H H Blood. A red f luid that circulates around the body through the blood vessels. It is composed of a liquid part, plasma , and various blood cells. Blood pressure. The force of blood pushing on the walls of the arteries as it f lows through them. Bone. A structural unit made up of various tissues, mainly bone, that join with other bones to form the skeleton of the human body. Brain. Organ of the central ner vous system. It consists of the cerebrum, thalamus and hypothalamus, cerebellum and brainstem. It is protected by the skull . C Calorie. A unit of energy measurement that corresponds to the amount of heat required to raise the temperature of one gram of water by 1 °C. It is used to measure the energy provided by food. 1 kilocalorie = 1 000 calories. Cancer. An accumulation of cells that multiply uncontrollably to form a malignant tumour that invades nearby tissues and causes metastasis. > Based on the definition of atheroma, write a definition of atherosclerosis.
RkJQdWJsaXNoZXIy