This document provides information about classifying physical and chemical changes. It includes definitions of physical and chemical changes and examples of each. It then describes several chemistry experiments students will perform in groups, including reactions involving sodium hydroxide and phenolpthalein, coke and evaporated milk, urea and evaporated milk, vinegar and baking soda, potassium iodide and starch, silver nitrate and sodium hydroxide, and sodium carbonate and silver nitrate. The document discusses evidence of chemical changes observed in some of the experiments and instructs students on safety procedures.
Factors Affecting the Climate (Latitude and Altitude)MissyBalbin
The document discusses factors that affect climate and temperature. It explains that areas near the equator experience warmer temperatures because the sun's rays strike them more directly. Places farther from the equator have cooler temperatures because the sun's rays hit them at a smaller angle. It also mentions that temperature decreases as altitude increases. The document contains questions about climate concepts and asks students to consider the importance of understanding factors that influence climate.
This document discusses chemical bonding and macromolecular structures. It begins by explaining the different types of bonds - ionic bonds formed between metals and non-metals by electron transfer, and covalent bonds formed between non-metals by electron sharing. It describes the properties of ionic and covalent compounds. It then discusses macromolecular structures found in substances like diamond, graphite and metals. It explains metallic bonding and compares the structures and properties of diamond and graphite. In the end, it discusses the different uses of diamond and graphite based on their properties.
Living things and nonliving things are both made up of atoms. Living things have several distinguishing characteristics: they are composed of cells, obtain and use energy, and reproduce. Living things respond to their environment, grow and develop through cell processes, and maintain homeostasis.
Photosynthesis involves two main stages - the light reactions where light energy is converted to chemical energy stored in ATP and NADPH, and the Calvin cycle where carbon dioxide and this chemical energy are used to produce sugars like glucose. It is the most important chemical reaction on Earth because it provides the primary source of energy for nearly all living things through oxygen production and by forming organic compounds from carbon dioxide and water using sunlight.
The document outlines the process of photosynthesis through 6 main topics: plant structure, pigments and absorbance spectrum, light-dependent reactions, Calvin cycle, and photorespiration. It discusses the key organelles and structures involved in photosynthesis in plant leaves like chloroplasts, stomata, and mesophyll tissue. It also explains the light and dark reactions of photosynthesis, including the light-dependent reaction where light energy is captured and the Calvin cycle where carbon is fixed into glucose.
This document discusses the particle model of matter and the key differences between solids, liquids, and gases at a molecular level. It defines density as the mass of a substance per unit volume and explains how density is higher in solids and lower in gases, with liquids being intermediate. The document also outlines how the arrangement of particles in each state of matter determines properties like compressibility, ability to flow, and strength of molecular forces.
This document provides information about classifying physical and chemical changes. It includes definitions of physical and chemical changes and examples of each. It then describes several chemistry experiments students will perform in groups, including reactions involving sodium hydroxide and phenolpthalein, coke and evaporated milk, urea and evaporated milk, vinegar and baking soda, potassium iodide and starch, silver nitrate and sodium hydroxide, and sodium carbonate and silver nitrate. The document discusses evidence of chemical changes observed in some of the experiments and instructs students on safety procedures.
Factors Affecting the Climate (Latitude and Altitude)MissyBalbin
The document discusses factors that affect climate and temperature. It explains that areas near the equator experience warmer temperatures because the sun's rays strike them more directly. Places farther from the equator have cooler temperatures because the sun's rays hit them at a smaller angle. It also mentions that temperature decreases as altitude increases. The document contains questions about climate concepts and asks students to consider the importance of understanding factors that influence climate.
This document discusses chemical bonding and macromolecular structures. It begins by explaining the different types of bonds - ionic bonds formed between metals and non-metals by electron transfer, and covalent bonds formed between non-metals by electron sharing. It describes the properties of ionic and covalent compounds. It then discusses macromolecular structures found in substances like diamond, graphite and metals. It explains metallic bonding and compares the structures and properties of diamond and graphite. In the end, it discusses the different uses of diamond and graphite based on their properties.
Living things and nonliving things are both made up of atoms. Living things have several distinguishing characteristics: they are composed of cells, obtain and use energy, and reproduce. Living things respond to their environment, grow and develop through cell processes, and maintain homeostasis.
Photosynthesis involves two main stages - the light reactions where light energy is converted to chemical energy stored in ATP and NADPH, and the Calvin cycle where carbon dioxide and this chemical energy are used to produce sugars like glucose. It is the most important chemical reaction on Earth because it provides the primary source of energy for nearly all living things through oxygen production and by forming organic compounds from carbon dioxide and water using sunlight.
The document outlines the process of photosynthesis through 6 main topics: plant structure, pigments and absorbance spectrum, light-dependent reactions, Calvin cycle, and photorespiration. It discusses the key organelles and structures involved in photosynthesis in plant leaves like chloroplasts, stomata, and mesophyll tissue. It also explains the light and dark reactions of photosynthesis, including the light-dependent reaction where light energy is captured and the Calvin cycle where carbon is fixed into glucose.
This document discusses the particle model of matter and the key differences between solids, liquids, and gases at a molecular level. It defines density as the mass of a substance per unit volume and explains how density is higher in solids and lower in gases, with liquids being intermediate. The document also outlines how the arrangement of particles in each state of matter determines properties like compressibility, ability to flow, and strength of molecular forces.
Properties of Ionic compounds and Covalent BondsLelGuatz1
Ionic compounds:
1. Form crystals and conduct electricity when dissolved in water or molten but do not conduct in solid state.
2. Are hard, brittle, and have high melting and boiling points.
3. Are good electrical insulators.
Covalent bonds:
1. Result from the sharing of electron pairs between two atoms.
2. Occur when electron pairs are shared by atoms, as seen in single, double and triple bonds between similar or dissimilar atoms.
3. Differ from ionic bonds which form through the transfer of electrons between metals and nonmetals.
The document compares physical and chemical properties of substances and changes. Physical changes do not alter a substance's identity and can often be reversed, such as melting or freezing. Chemical changes create new substances with different properties through chemical reactions. Clues that a chemical change is occurring include color changes, production of gases, heat, or new odors. Chemical changes like baking a cake cannot be undone since new substances are formed.
The document discusses the key differences between elements, compounds, and mixtures. Elements are pure substances made of only one type of atom, while compounds are pure substances made of two or more elements chemically bonded together. Mixtures are not pure substances and contain two or more substances blended together but not chemically bonded. Examples are provided of elements, compounds, and mixtures in various states. The document also discusses solvents, solutes, and solutions, defining a solution as a homogeneous mixture of a solute dissolved in a solvent. Readers are asked to identify examples as elements, compounds, mixtures, and to classify items as atoms, elements, molecules or compounds. Questions are provided to test understanding of these concepts.
This document discusses photosynthesis and how plants carry it out. It explains that photosynthesis uses carbon dioxide, water, and sunlight to produce glucose and oxygen. The equation for photosynthesis is provided. The document also describes how leaves are adapted for photosynthesis through structures like chloroplasts and how experiments can measure the rate of photosynthesis under different light intensities.
A Power Point Presentation on Introductory Chemistry. To motivate new students of Chemistry. To help students appreciate the importance of Chemicals in everyday life. Done by Bro. Oh Teik Bin, Lower Perak Buddhist Association, Teluk Intan, Malaysia.
Ionic bonding occurs when a metal atom transfers electrons to a non-metal atom to form ions. The ions have full outer electron shells, making them stable. The positively charged metal ions are attracted to the negatively charged non-metal ions, forming an ionic bond. To determine the formula of an ionic compound, you write the symbols of the elements, determine the charge of each ion, and balance the ions so the total charge is zero. This gives the ratio of ions used to write the chemical formula. For example, sodium oxide has a 2:1 ratio of sodium and oxide ions, so its formula is Na2O.
The document discusses the periodic table and its evolution over time. It describes early classification systems by Dobereiner, Newlands, and Mendeleev. Mendeleev organized the elements in order of atomic mass and predicted properties of undiscovered elements. Moseley later modified this to be based on atomic number. The modern periodic table is arranged by atomic number and groups elements with similar properties together in columns. It provides trends in properties from left to right and top to bottom.
The document summarizes key aspects of the periodic table, including its discovery by Dmitri Mendeleev who predicted undiscovered elements, and the periodic law stating elements' properties repeat periodically with their atomic number. It describes the main categories of elements as metals, nonmetals, and metalloids, and explains parts of the periodic table including periods and groups. It provides details on each group's properties including electron configuration, reactivity, and shared physical traits.
1) Displacement reactions can be classified as metal-metal displacement reactions or metal-nonmetal displacement reactions.
2) In metal-metal displacement reactions, more reactive metals displace less reactive metals according to the reactivity series. For example, copper displaces iron when an iron bar is placed in copper sulfate solution.
3) In metal-nonmetal displacement reactions, metals can displace hydrogen from water, with more reactive metals like sodium displacing hydrogen even at room temperature, while less reactive metals like iron only displacing hydrogen when heated.
This document provides an overview of photosynthesis and cellular respiration. It describes how photosynthesis uses sunlight to produce glucose from carbon dioxide and water, releasing oxygen as a byproduct. The process occurs in chloroplasts and involves light and dark reactions. It also summarizes how cellular respiration harvests chemical energy from glucose to produce ATP through glycolysis, the Krebs cycle, and the electron transport chain under aerobic conditions or lactic acid fermentation under anaerobic conditions.
Vertebrates are animals with backbones and include five main groups: amphibians, birds, fish, mammals, and reptiles. Amphibians have moist skin and breathe with lungs and gills, birds are warm-blooded and have feathers and wings, fish breathe with gills and have fins, mammals are warm-blooded and produce milk for young, and reptiles have dry scaly skin and lay eggs.
A chemical change is a change where one or more new types of matter form as the original materials react and combine in new ways. Some signs that a chemical change has occurred include a change in color, gases being given off, or a change in temperature without external heating or cooling. Common examples of chemical changes provided are burning, rusting, wood ash being left after burning, and fruits or metals oxidizing and changing color when exposed to air.
This document discusses the structure of atoms. It defines key terms like atoms, molecules, and ions. Atoms are made up of subatomic particles like protons, neutrons, and electrons. The document traces the historical development of atomic models from Dalton to Chadwick. Isotopes are defined as atoms of the same element with different numbers of neutrons. Examples of isotopes in hydrogen and chlorine are given. Uses of isotopes in medicine, agriculture, and other fields are outlined. The electronic structure of atoms is explained using the example of chlorine's 2.8.7 configuration and defining valence electrons.
Valency refers to an element's combining power, or how its atoms will bond with atoms of other elements to form compounds. There are rules for writing chemical formulas: the symbols of elements and their valencies are written first, metals are written before non-metals to form compounds, and polyatomic ions are enclosed in brackets with their ratios. Valencies must be crossed off as atoms combine in a chemical formula.
This document provides information about the states of matter and phase changes. It includes diagrams showing the particle models of solids, liquids and gases. Students are asked to identify each state and explain how they know. Later passages provide information about melting points, boiling points, and the roles of adding and removing heat energy in changing states of matter. Students are asked to identify phase changes in diagrams and describe molecular motion during heating and cooling.
This document discusses different types of bonds:
- Ionic bonds form when a metal transfers valence electrons to a nonmetal, resulting in positively charged metal ions and negatively charged nonmetal ions that are attracted to each other. Ionic compounds are usually solid and brittle with high melting points.
- Covalent bonds form when nonmetal atoms share valence electrons to form molecules. Covalent compounds consist of many molecules.
- Metallic bonds form when metal atoms share their valence electrons, resulting in a "sea of electrons" that surrounds the positive metal ions and allows metals to conduct electricity and heat well.
- Elements are pure substances that cannot be broken down further without losing their identity, and there are currently 118 known elements, with 88 occurring naturally.
- In the universe, hydrogen makes up 75% and helium 20%, while on Earth oxygen is the most abundant element in the crust at 46.6% and silicon is second most at 27.7%.
- Compounds are pure substances made of two or more chemically bonded elements, with properties different from the individual elements, and can be represented by chemical formulas showing the elements and their ratios.
Metallic bonding occurs when metal atoms lose valence electrons to become positively charged ions embedded in a "sea" of delocalized electrons. This electron sea model explains several properties of metals, including their ability to conduct electricity and heat, as well as their malleability, ductility, lustrous appearance, and high melting and boiling points. The mobile electrons allow for heat and charge conduction, while the metallic lattice structure enables atoms to slide past one another under pressure.
Chemistry The Central Science 11th Edition Brown Test Bankvilyku
Full download http://alibabadownload.com/product/chemistry-the-central-science-11th-edition-brown-test-bank/
Chemistry The Central Science 11th Edition Brown Test Bank
Vertebrates and Invertebrates- Biology- Key Stage 3 & 4Mahima De Alwis
This document is a lesson plan on vertebrates and invertebrates for 7th grade students. The lesson objectives are to know what vertebrates and invertebrates are, be able to identify them, and differentiate between them. The lesson defines vertebrates as animals with backbones and invertebrates as animals without backbones. It then covers the main types of vertebrates (mammals, birds, reptiles, amphibians, fish) and invertebrates (molluscs, arthropods, echinoderms) through examples and descriptions of each group. Students are given various challenges and discussion questions to check their understanding of how different animals are classified.
The major nutrients in our food are named carbohydrates, proteins, fats, vitamins and minerals. In addition, food contains dietary fibres and water which are very essential for human body.
SCI 220 Effective Communication - snaptutorial.comdonaldzs43
For more classes visit
www.snaptutorial.com
Post a 150-word response to at least 2 of the following Discussion Prompts by Day 5 in the discussion area below:
Properties of Ionic compounds and Covalent BondsLelGuatz1
Ionic compounds:
1. Form crystals and conduct electricity when dissolved in water or molten but do not conduct in solid state.
2. Are hard, brittle, and have high melting and boiling points.
3. Are good electrical insulators.
Covalent bonds:
1. Result from the sharing of electron pairs between two atoms.
2. Occur when electron pairs are shared by atoms, as seen in single, double and triple bonds between similar or dissimilar atoms.
3. Differ from ionic bonds which form through the transfer of electrons between metals and nonmetals.
The document compares physical and chemical properties of substances and changes. Physical changes do not alter a substance's identity and can often be reversed, such as melting or freezing. Chemical changes create new substances with different properties through chemical reactions. Clues that a chemical change is occurring include color changes, production of gases, heat, or new odors. Chemical changes like baking a cake cannot be undone since new substances are formed.
The document discusses the key differences between elements, compounds, and mixtures. Elements are pure substances made of only one type of atom, while compounds are pure substances made of two or more elements chemically bonded together. Mixtures are not pure substances and contain two or more substances blended together but not chemically bonded. Examples are provided of elements, compounds, and mixtures in various states. The document also discusses solvents, solutes, and solutions, defining a solution as a homogeneous mixture of a solute dissolved in a solvent. Readers are asked to identify examples as elements, compounds, mixtures, and to classify items as atoms, elements, molecules or compounds. Questions are provided to test understanding of these concepts.
This document discusses photosynthesis and how plants carry it out. It explains that photosynthesis uses carbon dioxide, water, and sunlight to produce glucose and oxygen. The equation for photosynthesis is provided. The document also describes how leaves are adapted for photosynthesis through structures like chloroplasts and how experiments can measure the rate of photosynthesis under different light intensities.
A Power Point Presentation on Introductory Chemistry. To motivate new students of Chemistry. To help students appreciate the importance of Chemicals in everyday life. Done by Bro. Oh Teik Bin, Lower Perak Buddhist Association, Teluk Intan, Malaysia.
Ionic bonding occurs when a metal atom transfers electrons to a non-metal atom to form ions. The ions have full outer electron shells, making them stable. The positively charged metal ions are attracted to the negatively charged non-metal ions, forming an ionic bond. To determine the formula of an ionic compound, you write the symbols of the elements, determine the charge of each ion, and balance the ions so the total charge is zero. This gives the ratio of ions used to write the chemical formula. For example, sodium oxide has a 2:1 ratio of sodium and oxide ions, so its formula is Na2O.
The document discusses the periodic table and its evolution over time. It describes early classification systems by Dobereiner, Newlands, and Mendeleev. Mendeleev organized the elements in order of atomic mass and predicted properties of undiscovered elements. Moseley later modified this to be based on atomic number. The modern periodic table is arranged by atomic number and groups elements with similar properties together in columns. It provides trends in properties from left to right and top to bottom.
The document summarizes key aspects of the periodic table, including its discovery by Dmitri Mendeleev who predicted undiscovered elements, and the periodic law stating elements' properties repeat periodically with their atomic number. It describes the main categories of elements as metals, nonmetals, and metalloids, and explains parts of the periodic table including periods and groups. It provides details on each group's properties including electron configuration, reactivity, and shared physical traits.
1) Displacement reactions can be classified as metal-metal displacement reactions or metal-nonmetal displacement reactions.
2) In metal-metal displacement reactions, more reactive metals displace less reactive metals according to the reactivity series. For example, copper displaces iron when an iron bar is placed in copper sulfate solution.
3) In metal-nonmetal displacement reactions, metals can displace hydrogen from water, with more reactive metals like sodium displacing hydrogen even at room temperature, while less reactive metals like iron only displacing hydrogen when heated.
This document provides an overview of photosynthesis and cellular respiration. It describes how photosynthesis uses sunlight to produce glucose from carbon dioxide and water, releasing oxygen as a byproduct. The process occurs in chloroplasts and involves light and dark reactions. It also summarizes how cellular respiration harvests chemical energy from glucose to produce ATP through glycolysis, the Krebs cycle, and the electron transport chain under aerobic conditions or lactic acid fermentation under anaerobic conditions.
Vertebrates are animals with backbones and include five main groups: amphibians, birds, fish, mammals, and reptiles. Amphibians have moist skin and breathe with lungs and gills, birds are warm-blooded and have feathers and wings, fish breathe with gills and have fins, mammals are warm-blooded and produce milk for young, and reptiles have dry scaly skin and lay eggs.
A chemical change is a change where one or more new types of matter form as the original materials react and combine in new ways. Some signs that a chemical change has occurred include a change in color, gases being given off, or a change in temperature without external heating or cooling. Common examples of chemical changes provided are burning, rusting, wood ash being left after burning, and fruits or metals oxidizing and changing color when exposed to air.
This document discusses the structure of atoms. It defines key terms like atoms, molecules, and ions. Atoms are made up of subatomic particles like protons, neutrons, and electrons. The document traces the historical development of atomic models from Dalton to Chadwick. Isotopes are defined as atoms of the same element with different numbers of neutrons. Examples of isotopes in hydrogen and chlorine are given. Uses of isotopes in medicine, agriculture, and other fields are outlined. The electronic structure of atoms is explained using the example of chlorine's 2.8.7 configuration and defining valence electrons.
Valency refers to an element's combining power, or how its atoms will bond with atoms of other elements to form compounds. There are rules for writing chemical formulas: the symbols of elements and their valencies are written first, metals are written before non-metals to form compounds, and polyatomic ions are enclosed in brackets with their ratios. Valencies must be crossed off as atoms combine in a chemical formula.
This document provides information about the states of matter and phase changes. It includes diagrams showing the particle models of solids, liquids and gases. Students are asked to identify each state and explain how they know. Later passages provide information about melting points, boiling points, and the roles of adding and removing heat energy in changing states of matter. Students are asked to identify phase changes in diagrams and describe molecular motion during heating and cooling.
This document discusses different types of bonds:
- Ionic bonds form when a metal transfers valence electrons to a nonmetal, resulting in positively charged metal ions and negatively charged nonmetal ions that are attracted to each other. Ionic compounds are usually solid and brittle with high melting points.
- Covalent bonds form when nonmetal atoms share valence electrons to form molecules. Covalent compounds consist of many molecules.
- Metallic bonds form when metal atoms share their valence electrons, resulting in a "sea of electrons" that surrounds the positive metal ions and allows metals to conduct electricity and heat well.
- Elements are pure substances that cannot be broken down further without losing their identity, and there are currently 118 known elements, with 88 occurring naturally.
- In the universe, hydrogen makes up 75% and helium 20%, while on Earth oxygen is the most abundant element in the crust at 46.6% and silicon is second most at 27.7%.
- Compounds are pure substances made of two or more chemically bonded elements, with properties different from the individual elements, and can be represented by chemical formulas showing the elements and their ratios.
Metallic bonding occurs when metal atoms lose valence electrons to become positively charged ions embedded in a "sea" of delocalized electrons. This electron sea model explains several properties of metals, including their ability to conduct electricity and heat, as well as their malleability, ductility, lustrous appearance, and high melting and boiling points. The mobile electrons allow for heat and charge conduction, while the metallic lattice structure enables atoms to slide past one another under pressure.
Chemistry The Central Science 11th Edition Brown Test Bankvilyku
Full download http://alibabadownload.com/product/chemistry-the-central-science-11th-edition-brown-test-bank/
Chemistry The Central Science 11th Edition Brown Test Bank
Vertebrates and Invertebrates- Biology- Key Stage 3 & 4Mahima De Alwis
This document is a lesson plan on vertebrates and invertebrates for 7th grade students. The lesson objectives are to know what vertebrates and invertebrates are, be able to identify them, and differentiate between them. The lesson defines vertebrates as animals with backbones and invertebrates as animals without backbones. It then covers the main types of vertebrates (mammals, birds, reptiles, amphibians, fish) and invertebrates (molluscs, arthropods, echinoderms) through examples and descriptions of each group. Students are given various challenges and discussion questions to check their understanding of how different animals are classified.
The major nutrients in our food are named carbohydrates, proteins, fats, vitamins and minerals. In addition, food contains dietary fibres and water which are very essential for human body.
SCI 220 Effective Communication - snaptutorial.comdonaldzs43
For more classes visit
www.snaptutorial.com
Post a 150-word response to at least 2 of the following Discussion Prompts by Day 5 in the discussion area below:
Final HE102 Nutrition in a Changing WorldDue Date Monday, 513.docxbryanwest16882
Final: HE102 Nutrition in a Changing World
Due Date: Monday, 5/13/2019
2:00 PM
(No late assignments accepted)
This final is an individual effort, no sharing of answers, with other classmates. If cheating is detected all parties will receive a failing grade. You must refer to you text, outlines, PowerPoint presentations, and other class resources, to help answer exam questions.
Part # 1: Energy Balance and Weight Control
(20 Points, 4 points each question)
You are a professional, Health Coach, specializing in diet and exercise, and have just taken on a client struggling with managing a healthy weight. Jack is a 28 yearold Male, 5 foot 10 inches tall, and a former College Athlete. Jack currently weighs 235 lbs, and has struggled with managing a healthy weight ever since he graduated from college. He currently works a full time job, in a busy insurance claims call center, where he is very sedentary. Jack suffers from very low energy, and after a long day at work, he struggles to find the motivation to plan healthy meals, and stick to a regular exercise routine. His current lifestyle has contributed to a 50 lbs weight gain, over the past 6 years. Jack’s many previous attempts, to take off the weight, have proven to be unsuccessful, so his Doctor suggested that he make a few lifestyle changes, but Jack feels overwhelmed, and isn’t exactly sure where to start. His friends and family have been sharing stories, about people they know, who have found success on a variety of popular diets, and one friend even asked that he consider weight loss surgery. Jack doesn’t want to go to the extreme, but based on his frustration, with not being able to manage a healthy weight, he has not completely rejected the idea. Jack has been warned about the potential health risks, if he doesn’t make a few changes, and is hopeful that you can help guide her in the right direction.
1. BMI:
1. Please identify Jack’s BMI (You must show calculation for credit.)
2. What is his weight status?
2. Risk Factors: Explain to Jack 4 risk factors associated with his current weight status.
1.
2.
3.
4.
3. Body Composition:
1. Define body composition, and state what would be a healthy body fat percentage for Jack?
2. Explain, and define one method to measure body composition.
4. EER:
1. Define EER.
2. Calculate Jack’s EER, based on his lifestyle (very low activity), show calculation for credit.
5. Weight Loss Surgery:
1. State, and explain one possible weight loss surgery option.
2. Are there potential dangers, and or side effects to your chosen weight loss surgery? Does Jack meet the qualifications, why or why not?
Part # 2: Nutrition for Physically Active Lifestyles
(Worth 20 points, 4 points each question)
1. Exercise Recommendations:
1. What are the exercise recommendations of the U.S. Department of Health and Human Services, for healthy adults under 65 years of age? (state recommendations for both components)
a) Moderate & Vigorous Intensity Recommendation =
.
For more classes visit
www.snaptutorial.com
Post a 150-word response to at least 2 of the following Discussion Prompts by Day 5 in the discussion area below:
• What is one benefit of eating a lunch rich in Vitamin D? What can you do to ensure you are getting the daily recommended intake of Vitamin D?
• Why is potassium intake an important component of a healthy diet? What can you do to ensure you are getting the daily recommended intake of potassium?
The document provides information about the digestive system and nutrition. It begins with an introduction to the digestive system and explains the four main stages of nutrition: ingestion, digestion, absorption, and excretion. It then discusses the process of digestion in more detail, explaining that digestion breaks down food into smaller particles that can be absorbed and passed through cell membranes. Various digestive organs like the mouth, stomach, and small intestine are involved in digestion. Tests are also described to identify different food types like starch, sugar, protein, and fat. Maintaining a balanced diet with a variety of food groups is emphasized as important for health.
The document discusses the use of enzymes in industry and medicine. It explains that proteases and lipases in biological detergents help remove stubborn stains, saving consumers money. Proteases are added to baby foods to predigest them. Carbohydrases break down starch into glucose, providing a cheap source of glucose syrup. Isomerase converts glucose to fructose, which is used in slimming foods. The document also notes enzymes are used to diagnose, control, and cure diseases in medicine.
This document outlines the course content and assignments for SCI 220 Human Nutrition. It includes diagnostic discussions and create-a-plate activities for weeks 1 and 2, as well as a weekly WileyPLUS exam. Students are asked to discuss their diagnostic results and plans for practice, and to share resources. They also discuss the importance of balanced snacks and meals using MyPlate.
This document outlines the course content and assignments for SCI 220 Human Nutrition. It includes diagnostic discussions and create-a-plate activities for weeks 1 and 2, as well as a weekly WileyPLUS exam. Students are asked to discuss their diagnostic results and plans for practice, and to share resources. They also discuss the importance of balanced snacks and meals using MyPlate.
This document outlines the course content and assignments for SCI 220 Human Nutrition. It includes diagnostic discussions and create-a-plate activities for weeks 1 and 2, as well as a weekly WileyPLUS exam. Students are asked to discuss their diagnostic results and plans for practice, and to share resources. They also discuss the importance of balanced snacks and meals using MyPlate.
This document outlines the course content and assignments for SCI 220 Human Nutrition. It includes diagnostic discussions and create-a-plate activities for weeks 1 and 2, as well as a weekly WileyPLUS exam. Students are asked to discuss their diagnostic results and plans for practice, and to share resources. They also discuss the importance of balanced snacks and meals using MyPlate.
This document outlines the course content and assignments for SCI 220 Human Nutrition. It includes diagnostic discussions and create-a-plate activities for weeks 1 and 2, as well as a weekly WileyPLUS exam. Students are asked to discuss their diagnostic results and plans for practice, and to share resources. They also discuss the importance of balanced snacks and meals using MyPlate.
This document outlines the course content and assignments for SCI 220 Human Nutrition. It includes diagnostic discussions and create-a-plate activities for weeks 1 and 2, as well as a weekly WileyPLUS exam. The diagnostic discussions involve sharing experiences taking the diagnostic and finding resources to study topics that require more work. The create-a-plate activities have students plan balanced meals addressing specific nutrition goals like high fiber or vegetarian options.
Briefly why should we enhance our speaking skills in the English Language.Brin Surnam
OBJECTIVES OF THIS WEBINAR.: To sensitize you the learners, the future of this new world, to improve your speaking skills, in particular,/ and other skills in general during confinement
For Lower Secondary: Biology:
Topic: Brief description of Blood and its 4 components. Links to educational videos both in English and French have been added.
The document discusses the flipped classroom or flip teaching method of instruction. It describes how the method began in the 1990s with efforts to use technology to move direct instruction outside of class time. This allows class time to be used for hands-on activities, projects, discussions and addressing student questions. The document outlines the key aspects of flip teaching including having students learn new content through online videos and lectures at home, then applying and extending their understanding of the content during in-class activities with teacher guidance. Benefits discussed include improved learning outcomes through differentiated instruction and students receiving instant feedback.
Linking multiple intelligences approaches with technologiesBrin Surnam
This document discusses using a multi-intelligence approach and technology to teach language in classrooms. It begins by outlining Howard Gardner's theory of multiple intelligences, which proposes that people learn in seven main ways - linguistic, logical-mathematical, visual-spatial, bodily-kinesthetic, musical, interpersonal, and intrapersonal. The document then provides examples of how to identify these different intelligences in students and ways new technologies like word processing, spreadsheets, and video games can be used to support each intelligence in language learning. Finally, it gives specific strategies for how to cater teaching to students with different dominant intelligences, such as using songs and lyrics for musical learners or creating greeting cards for
This document discusses the need for transformational leadership in education to implement new technologies. It notes that students are increasingly using technologies like mobile phones and the internet. To prepare students for the future, education must integrate technologies through tools like e-learning. However, simply providing technologies is not enough - they must be used intelligently through innovative teaching methods. The document argues that a transformational leader is needed to effectively implement these changes by creating a vision, supporting teachers and students, and managing the transition in a well-planned manner. Transformational leadership employs both top-down and bottom-up approaches to shared leadership and achieving goals through change.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
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Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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1. FOOD AND NUTRITION
Why and what we eat, and how food affects our body?
BIOLOGY-LOWER SECONDARY
4/25/2020B. SURNAM 1
2. About this presentation
1) It is a brief introduction to the subject.
2) Part 1 presents an overview of the topic of food and nutrition.
3) Part 2/3 deals with the specific objectives as prescribed in the MIE
book.
4) The worksheets can be adapted to your own needs.
5) Part 3 deals with balanced diet, the importance of balanced diet.
NB: The videos contain a lot of information that are often repeated.
B. SURNAM 4/25/2020 2
4. Why do we eat food?
B. SURNAM 4/25/2020 4
This Photo by Unknown Author is licensed under CC BY-SA
This Photo by Unknown Author is licensed under CC
BY-SA-NC
This Photo by
Unknown Author is
licensed under CC
BY-SA
This Photo by Unknown Author is licensed under CC BY-SA
5. Why is it important to know about the food we eat?
B. SURNAM 4/25/2020 5
This Photo by Unknown Author is licensed under CC BY
This Photo by Unknown Author is licensed
under CC BY-SA
This Photo by Unknown Author is licensed under CC BY
The food that we eat or we do not eat may/can make us
healthy or sick.
Video:1.
https://www.youtube.com/watch?v=inEPlZZ_SfA&t=215s
2. https://www.youtube.com/watch?v=SFE1DfAlipo&t=69s
7. Define nutrients as food substances or molecules that all
organisms need for proper functioning of the body.
• Our food is made up of nutrients.
• These nutrients act as fuel, protectors, and body builders in our body.
There are 6 nutrients.
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins
5. Minerals
6. Water
B. SURNAM 4/25/2020 7
8. What does “Food rich in” means?
Most food contain almost all the 6 nutrients.
When we say a food is rich in a certain nutrient, it means that the food contains a high level of that
nutrient.
B. SURNAM 4/25/2020 8
Examine the detailed labels in these
pictures.
Carbohydrates=6.8g
Fat=16.8g
Protein=12g
We can find that there is more fat in the
picture 1. So we say that the food in picture
1, is rich in fats.
PICTURE1
PICTURE2
The food in picture 2 is rich in
____________________.
9. HOMEWORK
• Examine the labels of canned food,
packaged food, soft drinks, any food that
you consume.
• Find out their ingredients.
• Answer the questions:
• 1. The food is rich in ______________.
• For each of the items
B. SURNAM 4/25/2020 9
10. Foods rich in___________
B. SURNAM 4/25/2020 10
Carbohydrates Fats Proteins
This Photo by Unknown Author is licensed under CC BY-NC-
ND
13. Define nutrients as food substances or molecules. Nutrients are
made up of molecules
Food is made up of nutrients.
Nutrients are made up molecules.
Carbohydrates Fats Proteins Vitamins Minerals
Water
B. SURNAM 4/25/2020 13
This Photo by Unknown
Author is licensed under
CC BY-SA
This Photo by Unknown
Author is licensed under
CC BY-SA
This Photo by Unknown
Author is licensed under
CC BY-SA
This Photo by Unknown Author
is licensed under CC BY-SA
This Photo by
Unknown Author is
licensed under CC BY-
SA
This Photo by
Unknown Author is
licensed under CC
BY
MOLECULES
14. State the main role of carbohydrates, fats, proteins, vitamins,
minerals and water
B. SURNAM 4/25/2020 14
Carbohydrates
Food for Energy
Minerals
Food for Health
Vitamins
Food for Health
Proteins
Food for Body
building
16. There Are 2 Types OF CARBOHYDRATES.
These 2 Groups Are Further Divided.
Carbohydrate
Simple
Carbohydrate
Glucose
(From sugar)
Fructose
(From Fruits)
Lactose
(From milk)
Complex
Carbohydrate
Starch Fibre
B. SURNAM 4/25/2020 16
This Photo by Unknown Author is
licensed under CC BY-SA-NC
This Photo by Unknown Author is
licensed under CC BY-SA
17. Carbohydrates
There are 2 types of carbohydrates
Simple carbohydrate Complex carbohydrate
B. SURNAM 4/25/2020 17
This Photo by Unknown
Author is licensed under CC
BY-SA
This Photo by Unknown
Author is licensed under
CC BY-SA
This Photo by Unknown Author is
licensed under CC BY-SA Fructose
Glucose
Lactose
Rice
Video on testing the
presence of simple
carbohydrate:
https://www.youtube.co
m/results?search_query
=test+for+presence+of+
sugar+in+food+
Video on testing the
presence of complex
carbohydrate:
https://www.youtube.
com/watch?v=I5Qwlw
u8PBM
18. Name the Examples Of Food Sources Rich In Simple And Complex
Carbohydrates.
Video: https://vimeo.com/74242957
Simple Carbohydrate Complex Carbohydrate
B. SURNAM 4/25/2020 18
This Photo by
Unknown Author
is licensed under
CC BY-SA
This Photo by Unknown
Author is licensed under
CC BY-SA
This Photo by Unknown
Author is licensed under
CC BY-NC
This Photo by Unknown Author is
licensed under CC BY-SA-NC
This Photo by Unknown
Author is licensed under CC
BY-SA
This Photo by Unknown Author is licensed under CC BY-NC-ND
19. Demonstrate an understanding of starch as a complex carbohydrate
made up of simple sugar units.
• Video 1. https://www.youtube.com/watch?v=V5hhrDFo8Vk
Video 2. https://www.youtube.com/watch?v=YO244P1e9QM
Homework
• 1. Make a list of all foods rich in simple carbohydrate that you eat.
• 2. . Make a list of all foods rich in complex carbohydrate that you eat.
B. SURNAM 4/25/2020 19
20. What is Fibre?
Sources Uses
• Dietary Fibre helps us feel fuller for longer and
can improve cholesterol and blood sugar
levels.
• It can help in preventing some diseases such
as diabetes, heart disease and bowel cancer.
• Fibre is important for our digestive health and
regular bowel movements. Fibre helps push
the food down our digestive tract by
peristalsis. Fibre helps us remove wastes from
our body easily.
B. SURNAM 4/25/2020 20
This Photo by Unknown Author is licensed under CC BY
This Photo by Unknown Author is licensed
under CC BY-SA
22. B. SURNAM 4/25/2020 22
This Photo by Unknown Author is licensed under CC BY-NC-ND
This Photo by
Unknown Author is
licensed under CC
BY-SA-NC
Animal sources of Protein Vegetable
Test for the presence of protein: https://www.youtube.com/watch?v=5X6wCaNPkvc&t=7s
Foods Rich In Protein-
23. USES OF PROTEINS-Video: https://www.youtube.com/watch?v=Jf8OdJa8DTU
PROTEINS
For
Growth
To make
enzymes
To make
antibodies
For Cell Repair
And
Replacement
B. SURNAM 4/25/2020 23
24. FATS
• USES
1. Fats provide us with energy.
2. Fats insulate our body. This means that it
helps us keep warm.
• There are animal fats- butter, cream, lard,
clarified butter (ghee).
• There are vegetable fats, -margarine,
vegetable oils, like coconut oil, palm oil,
avocado oil, olive oil, mustard oil, peanut
butter etc.
• Video to test for the presence of fats:
https://www.youtube.com/watch?v=IGdb4X9swDQ
B. SURNAM 4/25/2020 24
25. MINERAL: CALCIUM
Sources
Uses
Helps in bone and teeth formation
B. SURNAM 4/25/2020 25
This Photo by Unknown Author is licensed under CC BY-SA
What happens when you lack
calcium?
Rickets
What are the signs and symptoms of
rickets?
1. Bones become weak-can cause
bowed deformity.
2. Bones can fracture more easily. This Photo by
Unknown Autho
is licensed under
CC BY-SA-NC
26. WATER
1. Our body is made up of approximately 70
% of water.
2. Water is important for the proper
functioning of our bodies.
a) Water dissolves poisonous substances
that are removed from our body though
sweat and urine.
b) Water helps in digesting food.
c) Water helps cool the body. When we
sweat, the sweat cools our skin.
B. SURNAM 4/25/2020 26
This Photo by Unknown Author is
licensed under CC BY-SA
This Photo by Unknown Author is licensed
under CC BY
28. WORKSHEET
Case study 1. Mala is always feeling weak and suffers from headaches. She cannot
concentrate in class and cannot remember her lessons.
1. What deficiency disease does she suffer from? _______________________________.
2. What will you recommend her to eat so that she gets better?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_________________________________________________________.
3. What are the functions of the mineral you have recommended?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________
B. SURNAM 4/25/2020 28
29. WORKSHEET
Case study 2. Jamilah cannot see well at night.
1. What deficiency disease does she suffer from?
_______________________________.
2. What will you recommend her to eat so that she can see better?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
_________________.
3. What are the functions of the vitamin you have recommended?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
__________________________________________________________.
B. SURNAM 4/25/2020 29
30. WORKSHEET
Case study 3. Robin has weak bones. He gets hurt easily. He often fractures
or breaks his bones. His legs are bowed. So, his mother forbids him to play
.
1. What deficiency disease does he suffer from?
_______________________________.
2. What will you recommend him to eat so that his bones become
stronger?
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
B. SURNAM 4/25/2020 30
31. WORKSHEET
Case study 4. Manuel’s teeth break easily. His bones are not very strong to.
He is always wearing a plaster in his arm or foot. His father has forbidden
him to take P.E classes.
1. What deficiency disease does he suffer from? _______________________________.
2. What will you recommend him to eat so that his teeth and bones become
stronger?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_______________________________________________________________.
3. What are the functions of the mineral you have recommended?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
________________________________________.
B. SURNAM 4/25/2020 31
33. Define the term balanced diet as comprising of carbohydrates, fats, proteins, vitamins and minerals water, and dietary
fibres in the correct proportion.
Video: https://www.youtube.com/watch?v=inEPlZZ_SfA&feature=share&fbclid=IwAR2AIKk_nkFGz_OaQfkglzodqIY-
https://www.youtube.com/watch?v=inEPlZZ_SfA&feature=share&fbclid=IwAR2AIKk_nkFGz_OaQfkglzodqIY-
qIY-bCAesVZjCpSB1qUxjJx1gCXbSWw0Ibs
Question; What is a balanced diet?
Answer: A balanced diet gives the body
the appropriate nutrients, in the right
amount so that the body functions at its
best.
Balanced diet of each person will depend
on the age, lifestyle, work and where the
person lives
B. SURNAM 4/25/2020 33
Video English and French:
https://www.youtube.com/watch?v=c6iIlmLiotg
https://www.youtube.com/watch?v=ZH2-VsFrjQ8
https://www.youtube.com/watch?v=LgHgOxtonmM
34. Balanced Diet For best health: Each case is different.
B. SURNAM 4/25/2020 34
This Photo by Unknown Author is licensed under CC BY-SA
This Photo by Unknown Author is licensed under CC BY-SA
This Photo by
This Photo by Unknown Author is licensed under CC BY-NC-
ND
35. Recognise that malnutrition may be the result of either a lack or
an excess of a particular nutrient in the diet
Malnutrion
Excess of a
nutrient/overnutrition
Carbohydrate/fat/protein
Risk of obesity
Risk of diabetes
Lack of a
nutrient/undernutrition
Vitamin A
Vitamin D
Iron
Calcium
B. SURNAM 4/25/2020 35
36. VITAMIN A
Sources Uses
B. SURNAM 4/25/2020 36
This Photo by Unknown Author is
licensed under CC BY-NC-ND
This Photo by Unknown Author is
licensed under CC BY-SA
This Photo by Unknown
Author is licensed under CC
BY-SA
1.Extremely important for eyes, enables to see at night.
2. Increase the body’s defense against infection.
What happens when you lack vitamin A?
Nightblindness/We cannot see well or not at
all at night.
What are the signs and symptoms of
lack of vitamin A?
We cannot see well or not al all at
night.
37. Vitamin D
Sources Uses
B. SURNAM 4/25/2020 37
This Photo by
Unknown Author
is licensed under
CC BY-SA-NC
This Photo by Unknown Author is
licensed under CC BY
Helps in bone and teeth formation.
What happens when
you lack Vitamin D?
Rickets
What are the signs and symptoms of
rickets?
1. Bones become weak-can cause
bowed deformity.
2. Bones can fracture more easily.
This Photo by
Unknown Author
is licensed under
CC BY-SA-NC
38. MINERAL:IRON
Sources
Uses
B. SURNAM 4/25/2020 38
This Photo by Unknown Author is
licensed under CC BY-SA
This Photo by Unknown Author is licensed
under CC BY-SA
This Photo by Unknown Author is
licensed under CC BY-NC
This Photo by Unknown Author is licensed under
CC BY-SA
Iron helps to form haemoglobin. Haemoglobin’s
first role is to transport oxygen from the lungs to body
tissues to maintain basic life functions.
What happens when you lack iron?
Anemia
What are the signs and symptoms of
anemia?
1. WEAKNESS
2. FATIGUE
3. HEADACHES
4. POOR MEMORY AND CONCENTRATION.
39. Show an awareness that excess carbohydrates in the diet can lead to diabetes while excess
fats can lead to obesity and heart diseases.
Excess
carbohydrates
and fat
Excess fuel is
stored as fat in
the body
Obesity Heart disease
Pancreas
cannot
process sugar
Diabetes
B. SURNAM 4/25/2020 39
40. WORKSHEET
Case 1: Jean has eaten a loaf of bread, butter, cheese and an
omelet for breakfast.
1. Has Jean eaten a balanced diet? _________________
2. If your answer is “No”, what can he add to his breakfast to
turn into a proper balanced meal?
______________________________________________.
Case 2. You have bought a regular meal at fast food joint.
1. Is it a balanced meal?
2. What can you add and delete to it, to turn this
3. meal into a balanced one.
B. SURNAM 4/25/2020 40
41. WORKSHEET/Project work
B. SURNAM 4/25/2020 41
This Photo by Unknown Author is
licensed under CC BY-SA
This Photo by Unknown Author is licensed under CC BY-SA
This Photo by Unknown Author is licensed under CC BY-NC-ND
Instructions:
1. Find out the ingredients that are required to make the following meals: pizza, chicken
biryani and steak and chips.
2. Classify the ingredients into the 6 nutrients.
3. Can you turn these meals into a balanced meal? If yes, what will you add to the dishes?