nutrition

1. Nutrients in food
NATURAL SCIENCES: LIFE & LIVING
Grade 6
1½ weeks
Enquiries: G.N. Tibane
Contact number: 0825565022
thulisaps@gmail.com

2. Food Groups
foods can be grouped according to their functions in the body
and the main nutrients they supply:
- carbohydrates - foods for growth and repair – proteins
- foods for storing energy (in the form of body fats) and
providing insulation and protection for nerves and organs
- fats and oils - foods for building bones and teeth, and
maintaining a healthy immune system- vitamins and
minerals
• most natural foods contain a mixture of more than one
nutrient group
• most processed (manufactured) foods have added salt,
sugar, preservatives, flavourings and colourings

3. Class-work
1. Sorting foods into the four different nutrient groups
 carbohydrates in foods such as bread, sugar, mealie meal,
potato, rice, pasta
 proteins in foods such as eggs, beans, meat, fish, cheese
 fats and oils in foods such as margarine, cooking oil, butter
 vitamins and minerals in foods such as fresh fruits and
vegetables, milk (source of calcium)

4. Continue

5. Class work
• reading labels on food packaging to look for the nutrients
and/or the additives in the food

6. Balance diet

7. Balance diet
• a diet refers to the selection of foods we eat everyday
• a balanced diet contains sufficient quantities of food from all
four nutrient groups, as well as water and fibre
• some diseases can be related to diet

8. Class-work
Balanced diets
1. evaluating a given diet to determine if it
contains food from all nutrient groups

9. Class- work
some diseases can be related to diet
1. finding out about a disease that could be diet
related, such as tooth decay, obesity, diabetes
or deficiency diseases

10. Topic: Some diseases can be
related to diet NOTES
Compiled by Mr.: MONDLANE.J
GRADE 6

11. Obesity
Obesity severely fat or
overweight .
People who eat more than
they need, especially sugary
and fatty foods will get fat.

12. Kwashiorkor
Kwashiorkor a deficiency disease with
symptoms of swollen tummies and legs
caused by a lack of protein.
It is caused by a diet with a lot of
carbohydrates but lack of protein.

13. Tooth decay
Tooth decay action of acids produced by
bacteria in the mouth that damage teeth.
When we eat , food gets trapped in the
small spaces between our teeth. Bacteria in
the mouth attack the food produce acid.

14. Rickets
Rickets is deficiency disease caused by not
eating enough foods containing calcium or
vitamin D
Symptoms include bowed legs, stunted
growth, bone pain, large forehead, and trouble
sleeping. Complications may include bone
fractures, muscle spasms, an abnormally
curved spine, or intellectual disability

15. Diabetics
Diabetes is a disease where
high levels of sugar are present
in the blood.
This can damage the brain,
the eyes and they kidneys and
eventually shorten life.
Insulin is a chemical
produced by the body that
decreases the amount of blood
when the levels of sugar get
high, so it helps to keep the
correct levels of sugar in the
blood.

16. Food processing
2 ½ weeks (8 ¾ hours)

17. Food processing
Need for processing food
• food is processed to:
- make it edible (preparing, cooking)
- make it last longer (preserving)
- improve its nutrient value (fermenting)
• during processing many foods may lose some
of their nutrients

18. Food processing
Methods for processing
food
• there are many different
methods (ways) to process
food
Combining
• When we mix different
foods together, we
combine them to new food

19. Cooking
Cooking
When we heat food we
cook it and change it.
Cooking certain makes it
more edible.
For example when we
cook a potato it becomes
soft and easy to eat.

20. Freezing
Freezing
When we make food very
cold it freezes.
Frozen food does not go off
as quickly. Freezing is a way
to preserve food to make it
last longer.

21. Pickling
Pickling is when we
use vinegar or salt water
to preserve food.
Pickled onions are
made this way.

22. Fermenting
Fermenting
Using bacteria or yeast
to change a food is called
fermenting or
fermentation.
Fermenting can be used
to make bread rise, to
make drinks like beer and
wine.
E.g maas and yoghurt

23. Drying
Drying
When we let all the water in
the food evaporate so the food
becomes dry, we call this
drying.
Drying makes food last
longer. Rice, samp, which is a
type of dried maize, and beans
are dried foods.

24. Salting
Salting
Salting is the process during
which we cover food with salt
to draw the water out of the
food and make it dry.
Salting preserves foods.
We make foods such as
biltong and bokkems (fish) by
salting.

25. Class work
• researching how to process food (raw material)
by combining, cooking, freezing, pickling,
fermenting, drying and salting to make a
product, including indigenous ways of
processing of food in different communities
• choosing a food and processing it in some way

26. Class-work
Column A Column B
1. Combining A. Methods to make food last longer and no go bad quickly
2. Freezing B . Changing food to make it more edible or last longer
3. Salting C. Using vinegar to make foods last longer
4. Pickling D. Breaking food into very small, fine bits
5. Cooking E. Making foods very cold so they do not go bad
6. Fermenting F. Mixing different foods together to make a new food
7. Drying G. Using heat to change food
8. Preserving H. Using yeast or bacteria to change foods and make them sour
9. Grinding I. Covering foods with salt to dry them.
10. Processing J. Removing all the water from foods
Methods for processing foods
Match each of the processes in Column A with column B