ࡱ> []Z'` qXbjbjLULU .\.?.?&T .%.%.%.%Lz%<f0j%%%%%&&&.......$1h3|#/'&&''#/%%/L+L+L+':%%.L+'.L+L+-.%% `.%(../00 .h4*h4..|h4.p&>&,L+'$+'&&&#/#/B+ &&&0''''fff #$fff #4" C3 Food Matters C3.1 What is the difference between intensive and organic farming? C3.1.1. recall that many chemicals in living things are natural polymers (limited to carbohydrates and proteins); A natural polymer in bread is A natural polymer in fish and lamb is C3.1.2. recall that cellulose, starch and sugars are carbohydrates which consist of carbon, hydrogen and oxygen; The symbols for elements in cellulose and starch are .. Sugar molecules join to make the polymer called C3.1.3. recall that amino acids and proteins consist mainly of carbon, hydrogen, oxygen and nitrogen; The symbols for elements in amino acids are Amino acids join to form polymers called C3.1.4. understand that there is continual cycling of elements through consumption of living organisms and decay; In photosynthesis carbon dioxide is absorbed by .. Carbon in plants returns to the atmosphere when C3.1.5. describe the main stages of the nitrogen cycle; Nitrogen adds to the soil when Nitrogen is lost from the soil when C3.1.6. understand that where crops are harvested, elements such as nitrogen, potassium and phosphorus, are lost from the soil so that the land becomes less fertile unless these elements are replaced; Give symbols of elements lost from soil when crops are harvested C3.1.7. recall and explain the methods used by organic and intensive farmers to maintain the fertility of soils used to grow crops; Intensive farmers maintain fertility by adding Organic farmers maintain fertility by adding and C3.1.8. understand that yields from crops may be reduced by pests and disease; A low crop yield is caused by C3.1.9. understand that organic and intensive farmers use different methods to protect crops against pests and diseases, and that these can have different effects on the environment; Intensive farmers protect crops using Organic farmers protect crops by C3.1.10. understand that farmers have to follow the UK national standards if they want to claim that their products are organic; The use of artificial chemical fertilisers is prohibited and the use of pesticide severely restricted in farming which is & . C3.1.11. when provided with information about the methods used in farming: can identify the groups affected and the main benefits and costs of a course of action for each group; How does farming method affect those wanting good animal welfare and those needing cheap food? can explain the idea of sustainable development, and apply it to specific situations; show awareness that scientific research and applications are subject to official regulations and laws; can distinguish between what can be done (technical feasibility) from what should be done (values); can explain why different courses of action may be taken in different social and economic contexts. C3.2 Why are chemicals deliberately added to food? C3.2.1. recall that food colours can be used to make processed food look more attractive; Yellow dye is added to margarine to make it look like C3.2.2. recall that flavourings enhance the taste of food; Salt or sugar are added to food because C3.2.3. understand that artificial sweeteners help to reduce the amount of sugar in processed foods and drinks; In diet drinks sugar is replaced by C3.2.4. recall that emulsifiers and stabilisers help to mix ingredients together that would normally separate, such as oil and water; Egg yolk is an emulsifier so it causes oil and water to C3.2.5. understand that preservatives help to keep food safe for longer by preventing the growth of harmful microbes; Some food is kept in the preservative vinegar because it kills C3.2.6. understand that antioxidants are added to foods containing fats or oils to prevent them deteriorating by reaction with oxygen in the air; Antioxidants stop butter going off by stopping a reaction with the gas C3.2.7. understand that additives with an E number have passed a safety test and been approved for use in the UK and the rest of the EU; An additive with an E number has passed safety tests in C3.2.8. understand that there are health concerns about the use of some additives. Tartrazine is a food colour in fizzy drinks that has been linked with poor behaviour in children. C3.3 How can we make sure that our food does not contain chemicals that may be harmful to health? C3.3.1. recall examples of natural chemicals in plants which may be toxic, cause harm if not cooked properly, or may give rise to allergies in some people (for example, poisonous mushrooms, uncooked cassava, gluten in wheat, peanut allergy); Rhubarb leaves contain the poison oxalic acid. Rhubarb can be eaten if the leaves are .. C3.3.2. recall an example of a harmful chemical in food, produced by moulds that contaminate crops during storage (for example aflatoxin in nuts and cereals); Mouldy peanuts are dangerous because C3.3.3. understand that chemicals used in farming such as pesticides and herbicides may remain in the products we eat; It is a good idea to wash apples because C3.3.4. understand that harmful chemicals may form during food processing and cooking; Cancer causing acrylamide is formed if starch in food is heated too much. Potato much not be heated at too high a temperature because C3.3.5. understand the steps that people can take to reduce their exposure to harmful chemicals; If collecting wild mushrooms a precaution would be C3.3.6. understand how food labelling can help consumers decide which products to buy; Food label about amounts of fat, fibre and salt are helpful because C3.3.7. understand the role of the scientific advisory committees which carry out risk assessments to determine the safe levels of chemicals in food; A science advisory committee sets up experiments to test the level of chemicals in food. It also gets information on amount causing illness to set safe limits. C3.3.8. understand the role of the Food Standards Agency as an independent food safety watchdog set up by an Act of Parliament to protect the public's health and consumer interests in relation to food; The effect the UK Food Standards Agency has on the amount of illness caused by food is C.3.3.9. in the context of stages in the food chain: show awareness that scientific research and applications are subject to official actions and laws; Planting genetically modified crops is restricted by law to avoid problems like cross pollination forming drought resistant weeds. can explain why it is impossible for anything to be completely safe; It is impossible for the risk of death from eating a food to be (0%, 50%, 99%) can identify examples of risk which arise from new scientific or technological advances; Fertilisers increase crop yields but also increase to growth of water weeds in ponds. can suggest ways of reducing specific risks; Bacteria in food can be killed by & can interpret and discuss information on the size of risks, presented in different ways; Say how each of these numbers of deaths and causes are related to food: cancer 66000, heart disease 3500, food borne illness 500, vCJD 10, choking 151& . can identify, or propose, an argument based on the precautionary principle. Unpasteurised cheese which may contain harmful bacteria is popular. Applying the precautionary principle we should C3.4 Why does what we eat affect our health? C3.4.1. understand that digestion breaks down natural polymers to smaller, soluble compounds that are absorbed and transported in the blood (illustrated by the breakdown of starch to glucose sugar and proteins to amino acids); Digestion releases glucose from . And amino acids from . C3.4.2. recall that cells grow by building up amino acids from the blood into new proteins; In our bodies muscle contains protein built up from .. C3.4.3. recall that these parts of the body consist mainly of protein: muscle, tendons, skin, hair, haemoglobin in blood; Amino acids are used to make body tissue like C3.4.4. recall that excess amino acids are broken down in the liver to form urea, which is excreted by the kidneys in urine; Nitrogen in amino acids can end up in urine as a compound called C3.4.5. understand that high levels of sugar, common in some processed foods, are quickly absorbedSX    P  ȺȂmmm\K hq5CJOJQJ\^JaJ h X5CJOJQJ\^JaJ)h Ph XB*CJOJQJ^JaJphh XCJOJQJ^JaJ)h PhqB*CJOJQJ^JaJph)h Ph?@ABCDEFGHIKLMNOPQSTUVWXY\Root Entry FPG^1Table/x4WordDocument.\SummaryInformation(JDocumentSummaryInformation8RCompObjq  FMicrosoft Office Word Document MSWordDocWord.Document.89q