Food & Nutrition Project for 4th graders

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Fourth Grade project on food, nutrition

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Food & Nutrition Project for 4th graders

  1. 1. 1 YUMMY IN THE TUMMY 100% veg food project
  2. 2. 2 1.Food and Nutrition 2.Nutrients & functions 3.A Balanced Diet 4.How food is cooked 5.Preserving food 6.Fun Facts about food Yummy in the tummy Ingredients
  3. 3. 3 Chapter 1
  4. 4. 4 The need for food All living beings need food which provide the necessary nutrients to survive, thrive and grow. Food&nutrition
  5. 5. 5 Components of food Before we get into details of food and nutrition, we need to learn that water, fiber and nutrients are the three important Components of food. Each of them have their special functions Food&nutrition
  6. 6. 6 waterfiber Components of food Food&nutrition
  7. 7. 7 Chapter 2 Nutrients&function
  8. 8. 8 carbohydrates Carbs are the body's most important source of energy. They help your body use fat and protein for building and repairing tissue. You should consume maximum of this food group. But there are good carbs and bad carbs. Nutrients&function
  9. 9. 9 Carbohydrates - sources Nutrients&function
  10. 10. 10 Proteins PROTEINS are like your Lego bricks. They are essential nutrients for the human body. They are one of the building blocks of body tissue, and can also serve as a fuel source. Nutrients&function
  11. 11. 11 Vitamins & Minerals Vitamins are are like the soldiers of your body. They protect you from diseases and infections and help the organs grow and function properly. Used to form hemoglobin which is an important component of your blood. Lack of hemoglobin will cause you to feel tired. Vitamin A is also needed for kids to grow strong and healthy. Get your daily dose of Vitamin A from Green lafy veggies, carrots, dark orange citrus fruits like oranges, pumkin, tomatoes, beans and dark coloured cereals. Nutrients&function
  12. 12. 12 Vitamins & Minerals B vitamins are actually a group of Vitamins and are individually named from B1 to 9 and then B12. They are some of the most important vitamins in our body and the lack of them can cause serious problems like fatigue, memory loss, irregular growth and so on and so forth. So kids, this one Vitamin is very essential for you. Nutrients&function
  13. 13. 13 Vitamins & Minerals Vitamin C is important for strong bones and teeth. It helps in keeping infections away as with healing of the body. It contains anti-oxidants which keep our skin, gums and muscles healthy. Nutrients&function
  14. 14. 14 Vitamins & Minerals Without this important vitamin, our body will not be able to absorb calcium which is so important for our bones. Sunlight is the most important source of Vitamin D. therefore you kids have to spend at least some time playing in sunlight. Vitamin E is like a tonic for the skin. Get a lovely, lustrous and glowing skin by eating foods rich in Vitamin E like Fortified cereals, sunflower seeds, almonds, peanut butter, vegetable oils Nutrients&function
  15. 15. 15 IMPORTANT MINERALS Iron helps red blood cells carry oxygen to all parts of the body. Symptoms of iron-deficiency anemia include weakness and fatigue, lightheadedness, and shortness of breath. Calcium is vital for building strong bones and teeth. The time to build strong bones is during childhood and the teen years, so it's very important to get enough calcium now to fight against bone loss later in life. Zinc is important for normal growth, strong immunity, and wound healing. Magnesium helps muscles and nerves function, steadies the heart rhythm, and keeps bones strong. It also helps the body create energy and make proteins. Phosphorus helps form healthy bones and teeth. It also helps the body make energy. It is part of every cell membrane, and every cell in the body needs phosphorus to function normally. Potassium helps with heart, muscle, and nervous system function. It also helps the body maintain the balance of water in the blood and body tissues. Nutrients&function
  16. 16. 16 FATS Fats, like carbs, provide ENERGY to the body. In fact, fats provide twice as much as energy and calories in comparison with carbs. But is a very tricky food group. You should consume least of this food group or else you will become…fat!!! Eating too much of it can cause more harm than good. So better beware, NUTS Nutrients&function
  17. 17. 17 Chapter 3
  18. 18. 18 A Balanced diet Eatright,thinkrightNow that you have learnt about food groups in the Nutrients chapter, Lets learn about the Food Pyramid. This diagram will simply tell you The amount of food to be consumed in each food group. As you go higher up the pyramid, the lesser quantities of that food group should be consumed. This is the recommended daily intake for children aged 8 – 13. Fats/ Sweets Minimum Beans (5 servings) Grain group (5 – 6 servings) Veggies (2-3 servings) Fruits (1serving) Diary/ Lentils (3 servings)
  19. 19. 19 Serving examples Eatright,thinkright
  20. 20. 20 Bring colour to your food Eatright,thinkright Remember the rainbow while choosing what to eat. Tell your mom to include plenty of colourful fruits and vegetables while making her grocery list.
  21. 21. 21 Avoid white foods Avoid foods which contain refined flours, too much sugar, salt. Eat unrefined varieties of the same. For e.g. have brown bread instead of white, have multigrain roti instead of plain roti, sweet potatoes and yams instead of potatoes etc. Eatright,thinkright
  22. 22. 22 Proper food habits •Eat at least five portions of a variety of fruit and veg every day. •Choose fruit and veg of different colours and have a mixture of cooked and fresh foods. •Make sure you get some amount of exercise everyday like cycling, running, walking and more. •Tell your mom to grill, bake, poach, boil, steam, dry- fry or microwave instead of frying or roasting in oil. •Eat a variety of protein foods such as pulses, soya, tofu, dairy products, and nuts. •Avoid too much sugars in the forms of candies, cakes and sweets. •Try not to add extra salt to your food at the table. •Drink about 1.2 liters (6 to 8 glasses) of water a day; more if you run around a lot and are an active child. Also carry a water bottle with you always. Eatright,thinkright
  23. 23. 23 Chapter 4 Just as there are many types of cuisines and foods, there are various methods of cooking depending on where you stay and what you eat. Primarily, you can cook with wet heat and dry heat. Here are some of the most common methods you will see your mother using while cooking.
  24. 24. 24 With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heating, heats up the juices inside the food, which then cooks the food. Again there is very little nutrient lost and the flavour is not spoilt. Examples of roasted foods are rotis, bhutta (corn) and papads. In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked. Your birthday cake, your favourite pizza, cookies, biscuits, croissants are all baked. COOKING WITH DRY HEAT Howfoodiscooked
  25. 25. 25 To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. This method of cooking for vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking. Examples of steamed foods are idlis, modaks, momos, vegetables etc.Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves quite a lot of direct, radiant heat, and tends to be used for cooking quickly vegetables, paneer etc. that have already been cut into slices (or other pieces). Examples of grilled food are your yummy grilled sandwich, paneer shashlik etc. COOKING WITH DRY HEAT Howfoodiscooked
  26. 26. 26 This is the most common method of cooking and is also the simplest. With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the heated water makes the food to get cooked. The liquid is usually thrown away case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of cooking. Your mother boils milk, rice and potatoes on a daily basis in her kitchen. Food cooked in vegetable oils or ghee is called the process of frying. In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil. Poories, french fries, pakodas, aaloo vadas are examples of fried foods. COOKING WITH WET HEAT Howfoodiscooked
  27. 27. 27 Chapter 1 Food has been preserved for centuries. Methods of preservation have evolved over time with more and more machines being brought into the process. Food is preserved simple to save for a rainy day…i.e. in case of shortage or famine. Today, food is preserved to make cooking easier for the busy home maker. Let us see the various methods of food preservation.
  28. 28. 28 Preservation Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. Sweet corn, baked beans, olives, fruits, juices etc are examples. Some foods are preserved by freezing them. Vegetables, paneer and in some countries, peoplealso half-roast rotis and freeze them. Also called Pasteurization after the famous scientist Louis Pasteur, milk is a common example of preservation by boiling.
  29. 29. 29 preservation Dehydration involves removing all the moisture out of the food product since water and humidity can spoil the food. Peas, vegetables, spices, papads, dry fruits are examples. The most common examples are something you see on your breakfast table every day. Jams, marmalades, murabba are all examples of presevation by adding sugar to them. Food is stored in salt to preserve it from spoiling. Pickles are a common example of this.
  30. 30. 30 And finally…Fun food facts Honey is the only food that does not spoil. Honey found in the tombs of Egyptian pharaohs has been tasted by archaeologists and found edible. Half of the world’s population live on a staple diet of rice. Vitamin A is known to prevent “night blindness,” and carrots are loaded with Vitamin A. One carrot provides more than 200% of recommended daily intake of Vitamin A. Peanuts are used in manufacture of dynamites!!! Spotted bananas are sweeter, with a sugar content of more than 20%, compared with 3% in a green banana.
  31. 31. 31 CREDITS Project made by: Kiara A. S. Karir Std; IV A Roll no. 16

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