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GCSE food technology

GCSE food technology

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  • 1. Reduce Reduce the effects on health by using balanced recipes low in fat, salt and sugar
  • 2. The cost of high fat foods…
    • The NHS costs millions of pounds every year and many people are using it because of a poor diet. This is because they are eating too much of the wrong foods. By following the advice of the Eatwell Plate and adapting recipes to reduce fat, salt and sugar we can reduce heart disease, strokes, diabetes and obesity in the UK.
  • 3.  
  • 4. Eatwell Plate Task
    • On A4 paper draw the Eatwell Plate and fill in the 5 sections with:
      • What the section represents
      • What nutrient we get from the section
      • Why we need that nutrient
      • How many portions of that section we should have
  • 5. Functions of fat
    • We need a little fat in the diet to help our body absorb certain vitamins.
    • Energy
    • Insulate
    • Vital organs are protected by a layer of fat i.e. kidneys
    • Fat: the facts - Live Well - NHS Choices
  • 6. Saturated fat (animal)
    • ‘ Bad’ fat
    • Fatty cuts of meat, butter, lard, cream, ice cream, cheese, pastries, cakes, biscuits, chocolate, palm oil.
    • Too much saturated fat is linked to high blood cholesterol, Coronary heart disease ( CHD), diabetes and obesity
  • 7. Cholesterol
    • Cholesterol is produced in the liver and transported in the blood around the body.
    • When we have too much cholesterol in our blood it is deposited on the walls of the arteries, narrowing them and making them less efficient. Narrowed arteries can lead to CHD.
    • Cholesterol - Introduction
  • 8. CHD
    • Coronary heart disease is when fatty material and a substance called plaque build up on the walls of your arteries. This causes them to get narrow. As the coronary arteries narrow, blood flow to the heart can slow down or stop. This can cause chest pain (angina), shortness of breath, heart attack, and other symptoms.
    • British Heart Foundation - Cardiovascular disease
  • 9. Trans fats, or hydrogenated unsaturated fats
    • Trans fats, or hydrogenated unsaturated fats, are used in the food industry but are increasingly recognised as being unhealthy.
  • 10. Trans fats, or hydrogenated unsaturated fats
    • Produced artificially in a process called hydrogenation which turns liquid oil into solid fat.
    • Increase shelf life and the flavour-stability of foods.
    • Found in fast food, cakes and biscuits.
    • Trans fats found in food containing hydrogenated vegetable oil are harmful and have no known nutritional benefits. Raise cholesterol in the blood that increases the risk of CHD.
  • 11. Unsaturated fat (plant)
    • ‘ Good’ fat
    • Can help reduce blood cholesterol
    • Olives, nuts, oily fish, avocados, seeds, and vegetable, olive, sunflower oils
  • 12. How much is recommened?
    • Total fat
    • High: more than 20g of fat per 100g
    • Low:  3g of fat or less per 100g
    • Saturated fat
    • High: more than 5g saturates per 100g
    • Low: 1.5g saturates or less per 100g
  • 13. Cooking with fat
    • Fats have four important properties:
    • they trap air when beaten with sugar
    • they add colour and flavour to foods
    • they retain moisture in a baked mixture such as a cake
    • they help pastry stay short i.e., crumbly in texture
  • 14. Ways to reduce fat in the diet?
    • Change your cooking methods
    • Trim fat off meat
    • Use lower fat alternatives where possible
    • Reduce the amount you use
    • Choose lower fat dairy alternatives
    • Use lean meats
    • Eat less pastry
    • Use unsaturated oils
    • Grill instead of fry
  • 15. Task
    • You have been given a basic lasange recipe, your task is to reduce the fat in the recipe.
    • You must:
      • reduce the fat in the Bolognese sauce
      • reduce the fat in the cheese sauce
      • increase the fibre
      • increase the flavour, taste, texture or aroma
  • 16. Suggest ways of reducing fat in the following:
    • Foods high in fat how can you exchange for foods low in fat?
    • Cheddar cheese
    • Full fat milk/cream
    • Fatty red meat
    • Butter/margarine
    • Cakes/pastries/biscuits
    • Fried meats
    • Chipped/roast potatoes
  • 17. How does margarine compare to butter?
    • Generally, margarine has the same fat content as butter, about 81g fat per 100g.
    • Difference between butter and margarine is the type of fat they contain.
    • Margarine tends to contain unsaturated fat, which is generally better for us than the saturated fat found in butter.
    • Low-fat spreads are better as these can contain up to half the fat of butter or margarine.
    • Both margarine and low-fat spreads are usually fortified with vitamin D, which, among other things, is important for healthy bones.
  • 18. Understand how to modify dishes to promote health through altering or substituting ingredients and/or by changing the method of cooking.
    • Look at the lasagne ready meal you have been given.
    • Carry out a product analysis like you did for the coursework in year 10.
    • Discuss the following:
      • What ingredients have been used, are they all natural ingredients? What is the purpose of the ingredients?
      • Nutritional information – fat, salt, sugar and fibre.
      • Who would buy and consume the product?