TheFodGr Chapter 10 The Food Groups - egs.ie · Activity Packs 13 Chapter 10 The Food Groups Milk...

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Chapter 10 The Food GroupsActivity Packs

Chapter 10The Food Groups

Chapter 10 The Food GroupsActivity Packs

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RED MEAT AND MEAT ALTERNATIVESActivity 1Write each of the meat types below onto the animal it comes from.

baconbeefham lambmuttonporkveal

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2 Chapter 10 The Food GroupsActivity Packs

Activity 2Nutritive value of meatWrite a detailed account of the nutritive value of red meat by filling in the blanks. Usethe words in the word bank below as appropriate.

adolescents, breastfeeding, calcium, carbohydrate (2), cholesterol,heart, iron, potatoes, pregnant, protein, repair, saturated, teenage,vegetables, vitamin C

Red meat is an excellent source of high biological value ___________________. It is

therefore useful in the diets of children and ___________________ for growth, and in

the diets of elderly persons for ___________________ of body cells. Red meat should

not be eaten every day, however, as it contains high levels of _________________

fat, which is a major source of __________________ and causes

_________________ disease. Red meat totally lacks __________________ and

should be served with foods rich in ___________________ like rice or

_________________. Meat is a good source of the minerals _______________ and

_______________ and is therefore useful in the diets of _____________ girls and

__________________ or __________________ women. Meat also lacks

__________________ and should therefore be served with a fruit puree, e.g. pork and

apple sauce, or fresh ___________________.

Activity 3Go to your local supermarket meat counter or butcher. Ask them the following questions and fillout the table that follows.

1. What are their two most popular cuts of beef, pork and mutton/lamb?

2. Find out how much each is per kilogram.

3. Ask whether the cuts named tend to be tough, medium or tender.

4. Suggest a dish you think would be suitable for each one.


Source of cut Cut Price/kg Tough/med/tender Suitable dish

Beef

Beef

Pork

Pork

Lamb

Lamb

MEAT ALTERNATIVESActivity 4Using the recipe for spaghetti Bolognese in your textbook, carry out an investigation of meatalternatives in cookery class.

• Group 1: Make the spaghetti Bolognese using minced beef.

• Group 2: Make the spaghetti Bolognese using Quorn mince or TVP mince.

• Group 3: Make the spaghetti Bolognese using half minced beef and half Quorn or TVP mince.

Compare each dish and record your findings under the headings below:

• Appearance

• Taste

• Nutritive value

• Value for money

POULTRYActivity 51. More and more people are realising that chicken is a healthy alternative to red meat. Comparethe two by looking up the composition of both in the food tables at the back of your textbook. Fillin the information you find below.

Food Protein Fat Carbohydrate Minerals Vitamins

Chicken

Red meat


2. Comment on your findings.

Activity 6


1. Study this food label, which is from a turkey crown. Answer the questions below.

(i) What is its expiry date?

(ii) How much does it weigh?

(iii) How much does it cost per kilogram (unit weight)?

(iv) How much does this turkey crown cost?


2. Using this information and the information on p. 72 of your textbook, work out the following.

(i) How long should you cook this turkey crown for?

(ii) At what temperature?

(iii) How would you check if it was cooked thoroughly?

Activity 7

Composition of fish

1. Go to the food tables at the back of your textbook. Look up the average compositionof 100g each of white, oily and shellfish. Record your findings in the table below.

Fish Protein Fat Carbohydrate Minerals Vitamins Water

White

Oily

Shell

FISH


Activity 8All fish lacks carbohydrate, iron and vitamin C. To make a balanced main course, what could youserve with fish?

(i) To include carbohydrate, serve fish with:

(ii) To include iron, serve fish with:

(iii) To include vitamin C, serve fish with:

Activity 9Fish can be bought whole, in fillets, as cutlets or steaks. Draw the following cuts in the spacesprovided below.

(i) Fillet (ii) Cutlet (iii) Steak


Activity 10Go to your local fishmonger or the fish counter in your local supermarket. List four fish they haveon sale and how much each type costs per kilogram.

Type of fish Price per kg

EGGS

Activity 11Write a detailed account of the nutritive value of eggs in the diet by filling in the blanks in thepassage below.

Eggs are a good source of _________________ in the diet but lack _______________ and so

are often served with foods such as bread or potatoes. The __________ in eggs is easily

digested, and contrary to popular belief is mostly _____________________. Eggs contain

vitamins ___, ___ and ___ and also the minerals _______________, _____________ and

sulphur. Eggs lack vitamin ___ and should therefore be served with foods such as salads or fruit

and fruit juices. According to new research reported by the British ______________ Foundation,

eggs need not be as restricted in the diet as it was once thought.


Activity 12Each of the photographs below illustrates one use for eggs in cookery. Write the relevant useunder each one.


Activity 13Do you think the egg pictured is fresh or stale? Give a reason for your answer.

Reason:


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Activity 14Revision crossword: Protein group

ACROSS3 A common oily fish (6)5 Yellow of an egg (4)7 Meat from a sheep (6)8 Stringy structure that holds egg yolk in

place (7)9 Edible offal of poultry (7)

12 A macronutrient lacking in fish (12)17 Protein does this when heated (10)18 Mineral that prevents anaemia and is

present in meat (4)

DOWN1 A common white fish (6)2 High protein meat alternative (4)4 Edible internal organs (5)6 Meat from a calf (4)7 To soak food, e.g. meat, in flavoured

liquid before cooking (8)10 Uncaged hens (4, 5)11 Type of tissue holding meat fibres

together (10)13 A large shellfish (7)14 Hens reared in cages (7)15 Meat from a pig (4)16 Example of a meat tenderiser (6)

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MILK AND MILK PRODUCTS GROUP

Milk

Activity 15Using the food tables at the back of your textbook, look up the composition of skimmed milk,semi-skimmed (low-fat) and human breast milk. Record your findings below.

Composition of a variety of milks (per 100ml)

Milk typeProtein

(g)Carbohydrate

(g)Fat(g)

VitaminsCalcium

(mg)Water

(g)

Whole milk 3.5g 4.5g 4g A, B, D 115mg 87g

Breast milk A, B, C, D

Semi-skimmed

A, B, D

Skimmed B

Activity 16

Nutritive value of milk

Write a detailed account of the nutritive value of milk by filling in the blanks. Use thewords in the word bank below as appropriate.

4 per cent, bones, elderly, energy, heat, high biologicalvalue, illness, iron, osteoporosis, teeth, vitamin C

While milk is an important food and should be included in the diet daily, it does lack two

important nutrients: _________________ and _________________. However, milk is

a good source of ________________ ________________ ________________ protein

and carbohydrate, which provides ____________________ and _________________

in the body. Whole milk contains ________________ fat, which is in a highly digestible

form. This makes milky foods suitable for the _________________ and those recover-

ing from _________________. Milk is an excellent source of calcium, which is needed

by the body for healthy _________________ and _________________. Calcium is

also needed to prevent the bone-weakening disease _________________.


Activity 17Match the type of milk on the left with its description from the list on the right.

Type of milk Description

A. Whole milk 1. Reduced fat, vitamins A, D and calcium added

B. Evaporated 2. Heated to 132°C, long shelf life

C. Skimmed 3. Less than half the fat of whole milk

D. Low-fat 4. All moisture removed, keeps well

E. Buttermilk 5. Ordinary milk 4% fat

F. Condensed 6. Water removed, canned, for desserts

G. Fortified, e.g. Supermilk 7. Traces of fat, lacks vitamins A and D

H. UHT 8. Acidic milk used in baking

I. Dried 9. Water removed, sugar added, canned, for desserts

A =

B =

C =

D =

E =

F =

G =

H =

I =


Milk

Activity 18Butter and cream are at the top of the food pyramid and should be avoided or eaten sparingly.Using the food tables at the back of your textbook, fill in the table below to find out why.

Food Kcal/100g Fat/100g Cholesterol (mg)

Butter

Cream

Low-fat butter, e.g. Low Low

Dairy spread, e.g. Dairygold

Polyunsaturated margarine,e.g. Flora

Activity 19While cheese is an excellent source of both protein and calcium, it is high in saturated fat andtherefore cholesterol. Use the food tables at the back of your textbook to find the protein,calcium, fat and cholesterol content of three different cheeses.

Cheese

CheeseProtein(g/100g)

Fat(g/100g)

Cholesterol(mg/100g)

Calcium(mg/100g)

Hard cheese,e.g. cheddar

Low-fat hardcheese

Soft cheese,e.g. cottage

Remember! The RDA for calcium is 500mg for adults and 1,200mg for adolescents and pregnantand nursing mums.


Activity 20Nutritive value of cheese

Write a detailed account of the nutritive value of cheese by filling in the blanks. Use the words inthe word bank below as appropriate.

A, calcium, carbohydrate, cholesterol, cottage cheese (2), disease, fat,less, moderation, protein, vegetarians

Hard cheese is an excellent source of both ______________ (4%) for healthy bones and teeth,

and _______________(25%) for growth and repair. For this reason, cheese is great in the diets

of children, teenagers, pregnant and breastfeeding women and _______________. Hard cheese

is very high in ____________(34%) and ________________, however, so should be eaten in

___________________, especially by those on low-fat diets or those at risk from heart

__________________.

Cheese lacks _________________ (0%) and is therefore generally served with foods

such as bread, pasta or crackers.

_______________ _________________ is much lower in fat (4%), but is not as good a

source of either protein (14%) or calcium (1%).

Cheese contains vitamins _____ and B and varying amounts of water depending on the

type of cheese – hard cheeses contain _________ water than soft or semi-soft.

Activity 21The six stages of cheese production are all present below, but are in the wrong order. Put themin the correct order.

A. Curds are put into moulds and pressed (firmly for hard cheeses).

B. The milk separates into curds (solid) and whey (liquid).

C. Cheese is left to mature and flavours develop (3–12 months).

D. Milk is warmed. Rennet is added, which clots the milk.

E. Curds are chopped, pressed and salted and whey is drained off.

F. A culture of harmless bacteria is added to pasteurised milk, which gives flavour.

A =

B =

C =

D =

E =

F =


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Activity 22Revision crossword: Calcium

ACROSS1 Heat treating milk to make it safe (14)4 Added to cheese dishes to aid digestion

(7)6 Milk solids made into cheese (5)7 Clotting agent used in cheese making

(6)8 Acidic milk used in baking (10)9 Spreading cream evenly throughout

milk (14)10 Milk with extra vitamins and minerals

added (9)

DOWN2 Milk with all but traces of fat removed

(7)3 Type of unflavoured yoghurt (7)5 Liquid drained off in cheese making (4)6 Canned milk with high sugar content (9)

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Activity 23Write each of the following cereal products under the correct heading in the table below.

Cereals

beer, cornflakes, couscous, flour, muesli, pasta, popcorn, porridge,Ready Brek, Rice Krispies, Ryvita, whiskey

Wheat Rice Maize Oats Rye Barley

Activity 24Name each type of pasta below. Look through some cookery books and find a suitable dish foreach one.

Name of pasta Suitable dish


Activity 25Match the types of bread, flour and rice with their country of origin (breads) or descriptions (flourand rice).

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Bread, flour or rice Origin and descriptions

1. Wholemeal flourA. This flour is used to make yeast bread and has a high glutencontent.

2. Brown flour B. Boil-in-the-bag, never-stick and ready-cooked are examples.

3. White flour C. This bread is traditional in India.

4. Self-raising flour D. This bread is traditional in Germany.

5. Strong flour E. This flour has some of the bran and germ removed.

6. Soda bread F. This rice is used for puddings.

7. Naan bread G. Bran is not removed from this rice – it is high in fibre.

8. Pitta bread H. This bread is traditional in France.

9. Pumpernickel (rye) I. Flour with raising agent, e.g. baking powder, added.

10. Baguette J. This bread is traditional in Greece and Turkey.

11. Wholegrain/brown rice K. This bread is traditional in Ireland.

12. Long-grain rice L. This rice is served with savoury dishes, e.g. curry.

13. Short-grain rice M. Flour with endosperm only; bran and germ removed.

14. Convenience rice N. This coarse flour contains the whole wheat grain.

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Activity 26Name each fruit below. What class does each fruit pictured belong to?

FRUIT AND VEGETABLE GROUP

Activity 27Taking canned peaches and dried sultanas as examples, look in the tables at the backof your textbook to find the composition of dried and canned fruit.

Fruit Protein Fat Carbohydrate Minerals Vitamins Water

Peaches

Sultanas


Activity 281. Fruit is vital in the diet for three main reasons: it contains vitamin C, it provides fibre and it islow in kilocalories. Using the food tables at the back of your textbook, find out how much vitaminC, fibre and kilocalories there are in a variety of fruits.

Fruit (per 100g) Vitamin C (mg) Fibre (g) Kilocalories (kcal)

Apples (with skin)

Bananas

Dried apricots

Oranges

Plums

Strawberries


Activity 29Name each vegetable below. What class does each vegetable pictured belong to?


Activity 30How much fruit and vegetables do you eat daily? Think back over what you ate yesterday and fillin the chart below.

Meal Did you have any of these? Number of portions

Breakfast 1 piece of fresh fruit

1⁄2 glass of fruit juice

Lunch Salad in a sandwich

Vegetables/salad with a meal

1 piece of fruit for dessert

Evening meal Vegetables with a meal

Portion of salad

1 piece of fruit for dessert

Snacks 1⁄2 glass fruit juice

1 piece of fruit

Total =

Remember! Five or more portions daily are recommended.

Activity 311. Freezing, canning and drying are three ways of processing fruit and vegetables. Why are fruitand vegetables processed?

2. Think of three fruits and three vegetables that are often frozen, canned or dried. Write themdown in the table below.

Fruit Vegetables

Frozen

Canned

Dried


Now test yourself at www.eTest.ie

Activity 32Revision crossword: Cereals, fruit and vegetables

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ACROSS3 Protein found in wheat (6)4 Cereals with bran and germ removed

(7)6 Juicy fruits, e.g. oranges (6)9 Part of grain containing fibre (4, 5)

10 Corn (5)11 Part of grain containing protein (4)12 Cooked but with bite (2, 5)

DOWN1 Flour used to make yeast bread (6)2 When fruit and vegetables are at their

best (2, 6)5 Type of wheat used to make pasta (5)7 Vegetables growing below ground (6)8 Good way to cook vegetables (8)

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