|
WHAT
WILL I NEED TO KNOW?
WITHIN THIS UNIT THERE
ARE MANY IMPORTANT CONCEPTS.
BY PERFORMING THE ACTIVITIES
AND DOING THE ASSIGNMENTS WITHIN
EACH LESSON, YOU SHOULD HAVE
GAINED THE NECESSARY SKILLS.
CHECK
THE UNIT OBJECTIVES FROM THE
CURRICULUM GUIDE TO SEE
IF YOU KNOW THE REQUIRED MATERIAL.
IF NOT, REDO AND /OR REVIEW
THE LESSON(S) THAT WILL HELP
YOU IN ACHIEVING THE REQUIRED
OUTCOME WITH REGARD TO THE UNIT
MATERIAL.
ACTIVITY
WHAT DO
YOU KNOW?
WORK ALONE OR WITH ANOTHER CLASSMATE.
IF WORKING WITH ANOTHER CLASSMATE,
TAKE TURNS TELLING EACH OTHER
THE ANSWER TO THE FOLLOWING
QUESTIONS.
IF WORKING ALONE, WRITE COMPLETE ANSWERS
TO EACH QUESTION.
ENSURE THAT YOU ARE ABLE TO GIVE FULL,
COMPLETE, AND CORRECT ANSWERS
TO THESE QUESTIONS. IF YOU CAN,
THEN YOU LIKELY WILL DO WELL
ON YOUR UNIT TEST.
- WHAT IS A FOOD ADDITIVE?
- WHAT ARE THE MAIN USES OF
FOOD ADDITIVES?
- WHY ARE FOOD ADDITIVES CONSIDERED
BENEFICIAL IN OUR
FOODS?
- WHAT ARE THE RISKS IN USING
FOOD ADDITIVES?
- WHAT ALTERNATIVES ARE THERE
TO USING FOOD ADDITIVES?
- WHY MIGHT A FOOD ADDITIVE
BE BANNED?
- BRIEFLY DESCRIBE TWO METHODS
OF FOOD PRESERVATION
THAT WAS USED IN EARLIER
TIMES.
- WHAT IS THE DIFFERENCE IN
APPEARANCE BETWEEN
APPLES THAT HAVE BEEN
OXIDIZED AND THOSE
THAT HAVE NOT BEEN
OXIDIZED?
- HOW CAN THE OXIDATION OF
APPLES BE PREVENTED?
- WHAT DOES AN EMULSIFYING
AGENT DO?
- GIVE AN EXAMPLE OF AN EMULSIFIER
- DISCUSS TWO WAYS THAT TECHNOLOGY
HAS CHANGED THE METHODS
OF FOOD PROCESSING,
PACKAGING AND/OR PREPARATION.
- LIST THE MAIN NUTRIENT GROUPS
AND DESCRIBE THE FUNCTION
OF EACH.
- WHICH NUTRIENT PROVIDES
THE MOST ENERGY (CALORIES)
PER GRAM?
- WHICH NUTRIENT GROUP CONTAINS
THE ESSENTIAL AMINO
ACIDS?
- WHAT ARE TWO MAIN DIFFERENCES
BETWEEN SATURATED
AND UNSATURATED FATS?
- WHY IS FAT IMPORTANT IN
A WELL-BALANCED DIET?
- LIST TWO FOODS THAT ARE
HIGH IN SATURATED
FAT.
- LIST TWO FOODS THAT ARE
HIGH IN UNSATURATED
FAT.
- CALCULATE THE NUMBER OF
CALORIES YOU CONSUME
IN A DAY USING CALORIE
DATA TABLES.
- EXPLAIN THE ROLE OF DIET
AND EXERCISE IN CONTROLLING
AND MAINTAINING WEIGHT.
- DESCRIBE THE CHEMICAL ANALYSIS
OR TESTS THAT CAN
BE DONE TO TEST A
FOOD FOR THE PRESENCE
OF: A. STARCH, B.
PROTEIN, C. FAT, D.
SUGAR
- NUTRIENT CONTENT CAN BE
AFFECTED BY THE WAY
WE PROCESS AND PREPARE
FOOD BEFORE EATING
THE FOOD. IDENTIFY
HOW THESE NUTRIENTS
ARE DESTROYED: A.
THIAMIN, B. RIBOFLAVIN,
C. VITAMIN C, D. MINERALS
- WHAT METHODS OF PRESERVING
FOODS TEND TO MINIMIZE
NUTRIENT LOSS?
- HOW CAN ONE TELL IF VITAMIN
SUPPLEMENTS ARE A
NECESSARY PART OF
A PERSON'S DIET?
- WHAT DISEASES CAN RESULT
FROM A DEFICIENCY
IN VITAMIN D OR VITAMIN
C?
- WHAT ARE THE ADVANTAGES
OF A VEGETARIAN DIET
AND WHAT ARE THE ADVANTAGES
OF A NONVEGETARIAN
DIET?
- WHAT ARE THE DISADVANTAGES
OF A VEGETARIAN DIET
AND WHAT ARE THE DISADVANTAGES
OF A NONVEGETARIAN
DIET?
- LIST AND DESCRIBE THE VARIOUS
TYPES OF VEGETARIAN
DIETS.
- YOU DID RESEARCH ON THE
HISTORICAL AND CONTEMPORARY
DIETS OF PEOPLE FROM
ANOTHER CULTURE (CHINESE,
JAPANESE, MEXICAN).
BRIEFLY DESCRIBE THE
TWO DIETS AND IDENTIFY
THE SIGNIFICANT DIFFERENCES.
SEND YOUR ANSWERS TO YOUR TEACHER.
YOUR TEACHER WILL THEN EMAIL
YOU THE ANSWER KEY. COMPARE
YOUR ANSWERS WITH THOSE IN THE
ANSWER KEY. GET
ANSWER KEY.
TEST YOURSELF BY DOING THIS
ACTIVITY.
REVIEW WELL FOR YOUR UNIT TEST!
ASSESSMENT
YOUR UNIT TEST SCORE WILL
DETERMINE HOW WELL YOU PREPARED
YOUR UNIT WORK.
ASSIGNMENT
NONE.
 
|
