Micro Nutrient Research Project

For this assignment students will select a method that best demonstrates their understanding of collected data and their learning preferences to clearly present the importance of their micro nutrient in the human body.

A. Your job is to research, discover and present details that answer:

• What are the main functions of this micro nutrient in the body?
• Where do people get this nutrient from? What are its sources?
• How much of the nutrient do we need? What are the recommendations associated with this nutrient?
• What are the effects of an imbalance? What can happen if we have too much or too little

B. You are also responsible for designing your own questions at this point to expand your investigation. The purpose is to find answers regarding interesting facts or details that were not uncovered using the earlier questions provided. This way you are given an opportunity to take more responsibility for how and what you learn.

Evaluation

Knowledge: of facts and terms

Required information was accurately researched with information presented for each of the five categories.

Functions in the body                                       Sources of the nutrient

Amount recommended daily                            Effects of a surplus and deficiency

         Interesting facts

Thinking/Inquiry: research & inquiry skills and critical & creative thinking

Information has been carefully researched and checked for accuracy 

The reference material supported by research

Additional Questions were planned and researched

Communication: of ideas, use of language and purpose for audience

Information and Questions presented are:

                        logical and easy to understand

                        clear and concise

                        engaging and interesting

Application: making connections b/w subject and personal experiences & outside the school.

Applied new ideas and skills in a familiar display context

Considered the audience

Deciding What to Believe?

What do we know about the person presenting the nutritional information?

·      Does the person hold a recognizable degree from an approved institution?

·      What affiliations does this person hold or has she/he held in the past?

-Is the person a member of a recognized association?

·      Is the persona qualified scientist?

-scientific background does not ensure reliability but it can be an indicator.

·      Is this person qualified?

-M.D, R.D, R.N,

·      Is the reference material tested by research and supported by publications in recognized scientific journals?

-reliable writers will make claims on the basis of research

·      What do we know about the publisher or sponsoring group?

-reputable publishers will have information confirmed by several experts before printing, ensuring inaccuracies and misinformation.

-discourage exaggerating issues, limiting the use of descriptive words  like ‘miraculous’, ‘lifesaving’, ‘amazing’, ‘revolutionary’....

-sponsorship may show a vested interest.

Protein

·       Are made of chains called Amino Acids.

·       Amino Acids link to form protein molecules through peptide bonds

·       Peptide bonds fold the protein into shapes and hold it together (shapes depend on the particular amino acid and their order)

·       Protein’s shape helps determine its function:

Fibrous protein = rope like fibres provides structure for   

                               connective tissue

                              Ex:

Gobular protein= rounded shape for effective carriers

                              Ex: 

Protein in the BODY

-         During digestion, proteins are denatured by hyrdrochloric acid in the stomach, making it easier to break the peptide bonds.

-         Proteins enter our blood as individual amino acids where they travel to cells

-         PROTEIN=natures body builders

Used mainly to help the body grow & repair, and also plays a major role in fighting disease because pieces of our immune system are proteins.

·       Structural proteins-needed in every cell

·       New growth=repair and replace cells

·       Body processes=enzymes and hormones

·       Deliver and Store nutrients

·       Antibodies=

·       Stabilizers=

·       Supply energy=

-         The body can make all but 9 of the amino acids it needs to function.

-         9 Essential amino acids MUST come from the food we eat.

Complete Protein: supplies all 9 essential amino acids

          Ex: 

Incomplete Protein: is lacking one or more of the essential amino acids.

Ex: 

Fats

·       Fats are actually part of a larger grouping called Lipids

·       Three categories:

- triglycerides:

- phospholipids:

- sterols:

Main Function [triglycerides]

BODY

·        Is to fuel the body

·       Keep the body warm: fat is stored in adipose tissue as a thin layer under your skin to provide insulation.

·       Cushion to protect internal organs

·        Carries vitamins

·       Gives shape to the body and maintains healthy skin and hair

FOOD

o   Tenderizes bake products (flaky, delicate, lighter texture)

o   Add air or gas to batters and dough (makes batter flow and baked goods rise)

o   Emulsifier

o   Flavour (strong-bacon, mild-olive oil, lack-corn oil)

Saturated vs. Unsaturated Fats

This just describes how the atoms are bonded in fatty acids.

Unsaturated: most of the fatty acids are missing atoms---to make up for a missing bond a double bond forms.

-          Monounsaturated:creates 1 double bond (corn, sunflower, soy)

-          Polyunsaturated: has 2 or more double bonds (olive, canola)

ü Most are plant sources

ü Liquid at room temperature

Saturated: fatty acids contain all the hydrogen atoms their molecular structure can hold--- each bond will be single= 4 single bonds.

ü Usually come from animals

ü Solid at room temperature

[FACT: two exceptions: ‘tropical oils’ ---plam kernel and coconut oil are over 80% saturated]

ü Raises blood cholesterol

CHOLESTEROL

Blood Cholesterol

-          Naturally occurs in the body and vital in producing vit D and some hormones, strengthens cell membranes

-          Made by the liver

Dietary Cholesterol

-          Found in animal products

-          Though to contribute to PLAQUE: mounds of lipids mixed with calcium to lodge on artery walls  reducing blood flow

-          This can lead to Atherosclerosis ‘hardening of the arteries’: a build up of plaque along the inner walls of the arteries=heart attack & stroke.

Lipoprotein: is the vehicle that transports cholesterol throughout the bloodstream

HDL: High Density Lipoprotein (GOOD)

-          Higher in protein than lipids=more dense

-          Used to return cholesterol to the liver for breakdown and disposal

LDL: Low Density Lipoprotein (BAD)

-          More lipids=less dense

-          Used to transport cholesterol from the liver to other tissue in the body

Saturated vs. Unsaturated Fats

This just describes how the atoms are bonded in fatty acids.

Unsaturated:

Monounsaturated:

Polyunsaturated:

Saturated:

CHOLESTEROL

Blood Cholesterol

-          ____________________________________and vital in producing vit D and some hormones, strengthens cell membranes

-          Made by the liver

Dietary Cholesterol

-          Found in _________________________

-          Though to contribute to ____________: mounds of lipids mixed with calcium to lodge on artery walls  reducing blood flow

-          This can lead to ___________________ ‘hardening of the arteries’: a build up of plaque along the inner walls of the arteries=heart attack & stroke.

__________________: is the vehicle that transports cholesterol throughout the bloodstream

HDL: High Density Lipoprotein (GOOD)

LDL: Low Density Lipoprotein (BAD)

Carbohydrate Review

Carbohydrate:

Simple:

Complex:

Glucose:

Saccharide:

            Mono

            Di

            Poly

Gelatinization:

Gel:

Retrogradation:

Syneresis:

Caramelization:

Diabetes:

            Type I

            Type II

Hyperglycemic:

Fibre:

            Soluble

            In soluble

Bran:

Germ:

Endosperm: