Category: Personal Growth
The level (grade): 9
Subject: Lessons from the health, safety and medicine
Objective: Learn to understand the nutrition systems
- How food affects my health and quality of life?
- Critical thinking when choosing dishes.
- What biological and chemical reactions occur in the body?
- The problem of choosing a diet in different periods of life.
- What fundamental and practical knowledge will be useful to me?
- How much is "to eat good "?
- Improve your English
- An attempt to cook something tasty and unusual.
Have you ever thought why do we several times a day wish each other “have a nice meal”? This is because food is a source of health and a way to cope with depression and low mood. From what we eat depends on our ability to enjoy life, work and create. And with malnutrition we become sick and nervous.
Why the food is sometimes tasteless and even harmful? How to find a balance of vitamins and proteins, sweet and useful, as well as what types of food are waiting for us in the future? Answers to these questions are not hard to find.
An illustration of the ratio of products in a balanced diet is a diet food pyramid. As you can see, the diet is dominated by cereals (base of the pyramid), fruits and vegetables (second floor). The percentage of the diet of animal products - meat and dairy, and poultry, beans, eggs and nuts (third floor) is reduced, while the share of fats and sweets - even less (top floor of the pyramid).
Nutrition problems apply to all: every man, and the planet as a whole, despite the fact that the volume of food produced in the world is enough to provide each person. But why do we speak about hunger in the world?
The reasons are simple: constant increase in food prices, low income, natural disasters (drought, floods, wars), inefficient agricultural technologies, the lack of equipped warehouses and a large amount of waste in consumption, when people buy more food than they can eat, and throw it out.
The food is healthy and useful only when the technologists, chefs, cooks and confectioners follow the necessary requirements to food has such basic properties:
- Nutritional value, the possibility to provide the human body with essential nutrients;
- Energy value, which is determined by the amount of energy produced in the assimilation of nutrients;
- Biological value reflecting primarily quality and amino acid composition of the protein in the food product as well as the content of other substances (vitamins, minerals, etc.).
- Physiological value, characterizing the influence of nutrients on the system of the human body.
Each person evaluates the quality of food by its appearance, freshness, smell and taste.
Knowing this, some retailers give the product an attractive appearance, including the use of a nice package. At the same time the products themselves may be of low quality. However, experienced consumers, as a rule, do not fall in such trap.
Some regret that there is no a single universal food product that would contain all the nutrients, even in the food prepared for the astronauts. Therefore, the world is developing towards diversity of products and their properties. For optimum power balance percentages of nutrients should be in such proportions: Protein - 14% fat - 30%, carbohydrate - 56%.
Few people think about what kind of mechanical and chemical processing of the food is exposed to from the moment of contact with the body and to its assimilation.
More digestion begins in the mouth where it is ground and moistened with saliva. Saliva is released by the salivary glands and the glandular cells of the oral cavity under the influence of nutrients on the taste buds of the mouth and tongue.
Salivation is also stimulated by the smell of food, its appearance and even when a hungry man thinks about food. Taste reflexively stimulates the secretory function of the pancreas, stomach and intestines. Saliva is first digestive juice, it also contains a substance (lysozyme), which kills some bacteria that contaminant food.
Under the influence of enzymes (amylase and maltose) happens a process of disintegration of carbohydrates. The chopped food moistened with saliva, forms the food bolus, which if swallowed into the stomach.
The stomach is a muscular hollow organ in the walls of which there are glands that produce gastric juices. Under the influence of gastric juice, which is composed of hydrochloric acid and enzymes (pepsin) in the stomach is a partial digestion of proteins to albumoz and leptons.
The acidic environment of gastric juice and its constituent enzyme - lysozyme has a bactericidal effect. The acidity of the gastric juice and the amount thereof depends on the food consumed.
The most acidic juice in large quantities is released during the digestion of animal food. When the digestion of milk and vegetable products happen, the number of gastric acidity becomes much lower. In the stomach, food delay for a certain time, depending on the type (from 35 minutes for fruit to 3 hours for bakery). Then, under the influence of rhythmic (peristaltic) contractions of muscles of the stomach in the form of semi-solid food in small portions slurry flows into the duodenum.
Digestive juice of the duodenum, the main components of which are intestinal juice, pancreatic juice and bile, is expressed by the alkaline reaction. As a result, the acid reaction chyme becomes alkaline.
Enzymes of digestive juice digest the carbohydrates and fats, proteins are broken down into small molecules and amino acids. Secretion of bile is in the liver, its components are the bile acids (mainly folic acid), enzymes, vitamins, salts, cholesterol and pigment - bilirubin and biliverdin.
Bile stimulates peristalsis intestine, inhibits the development of putrefactive bacteria. But its major function - activation of the lipase. It is an enzyme that promotes the breakdown of fat. Bile acids break fats down to the smallest particle, improving their processing enzymes.
Stimulation of secretion is enhanced by the use of vegetable fats, egg yolks and vegetable fibers and vegetable crops. In the process of digestion active role is played by micro-organisms. Intestinal microflora is involved in metabolism, its participation with the formation of lactic acid, vitamins, and enzymes.
Therefore it is very important to maintain the intestinal flora in a normal state, what food should be varied and nutritious.
World of food is so varied that it is not easy to figure out what to prefer. However, opening the menu, we often see icons indicating the specific types of food: traditional, raw food, vegetarian, kosher, separation, and others, including special diets that are significantly different from each other.
Types of food
Let's start with the traditional food, the main feature of which is heat treatment of the products. It is preferred by healthy people for whom food is primarily a way to maintain the normal functioning of the body and the pleasure of eating.
The traditional attribute the therapeutic and preventive nutrition, which is recommended for athletes, ballet dancers and circus, the elderly and pregnant women. Specialized nutrition for ill people is designed to prevent recurrence of the disease and more rapid recovery.
Unconventional considered: raw food, vegetarian, kosher and separate meals.
Raw food diet
This type of food is often chosen by the one who wants to cleanse the body and lose weight. This choice he explains by the fact that many of the vitamins, enzymes, and almost all useful properties of food are lost during heat treatment. In addition, some research scientists confirm that eating of raw plant foods (vegetables, fruits, herbs, nuts, grain cereals), and seafood (fish, mussels, shrimps), improve health and increase longevity.
The fact is that in addition to own digestion humans have microflora decoupling and membrane digestion.
Microflora decoupling occurs only when a person takes thermally unprocessed foods. A membrane digestion is the main protection of the body from being hit by large particles. Thus, the nature inherent in humans are four species of digestion, and most people are used basically only two basic ones.
Watch a video about the structure of the digestive tract and the basics of a healthy diet:
This type of food is preferred by the "destroyers" of traditions. Vegetarian eating is based on the exclusion from the menu such foods as meat, cheese, milk, cottage cheese, seafood. Some zealous vegans do not consume even honey. Preference is given to foods of plant origin, and, in contrast to the raw food, using any type of heat treatment
In vegetarianism person uses about 300 kinds of vegetables, root crops, about 600 species of fruit and about 200 kinds of nuts. The sources of protein are nuts, legumes (especially soybeans, lentils, beans, peas), as well as spinach, cauliflower, kohlrabi and wheat. The source of fat are vegetable oils - olive, sunflower, linseed, hemp, mustard, coconut, beans, corn, walnut, poppy seed, almond, cottonseed, etc.
Vegetarianism recommends the following proportions in the diet:
• 25% - raw leafy and root vegetables in season in the form of salads;
• 25% - raw fresh fruit or soaked dried well;
• 25% - green and root vegetables cooked in the fire;
• 10% - proteins (nuts, cheese, dairy products);
• 10% - carbohydrates (all kinds of cereals and cereal products, sugar);
• 5% - fats (butter, margarine, vegetable oils).
The use of spices and vinegar excludes.
The World Health Organization is ambiguous to vegetarianism. It is believed that the meat is not only useful, but also contradictory properties that increase the risk of certain diseases of the cardiovascular system and gastrointestinal tract. However, the diet must necessarily present animal protein (approximately 30% of the total allocation protein).
Many people have heard, but do not always know exactly what it is. We will understand with this kind of power on the example of the individual products:
Meat. It is permitted to eat meat of cloven-hoofed ruminants. The famous "Jews do not eat pork," is explained not by the taste preferences. The fact that the pig though artiodactyl but not ruminant. Pork is not kosher because of the fact that no pig chews the cud, but not because it is "the dirtiest" animal.
It is believed that the sick or killed in hunting animals are not suitable for food. Therefore, in 1998, McDonald`s changed hamburger cooking technology for the Jews. In Israel, meat snacks is not prepared on a griddle, but at charcoal.
Fish. Signs, that fish are kosher, are scales and fins. Catfish, eel will not appear on the table of those, who keep kosher, as well as the rest of marine life: lobster, shrimp, oysters and crabs. Red caviar is considered kosher, and black is not.
Fowl. Traditionally poultry is allowed: chickens, geese, turkeys and pigeons. Among the non-kosher are an owl, an eagle and a pelican. Many of the names in the descriptions of the birds from the Torah haven’t been managed to identify.
Amphibians, insects and arthropoda. Torah forbids eating worms, frogs, snakes and insects. It allows eating only four species of locusts.
Dairy and meat products. By the laws of kashrut it is prohibited to mix dairy products with meat. So the sandwich with sausage and cheese is canceled. The time interval between the meat and dairy foods according to the community can be 1, 3 or 6 hours. Between the dairy and meat it is from 30 minutes to 2 hours.
Bread. No homemade bread is not kosher for Jewish and in non-Jewish bakeries bread can be eaten if all ingredients are kosher.
Preparation. Dishes for receiving meat and dairy foods are stored separately, and in wealthy homes even kitchen is shared between dairy and meat.
Logically, everything is simple: you have eat only compatible products. However, in practice it is much more difficult to implement. From supporters of this type of food that causes a lot of conflicting opinions, it takes remarkable strength of will and adherence to a strict regime of life. We must constantly observe the eight rules of separate food:
• 1. Do not mix foods rich in carbohydrates and acidic foods;
• 2. Do not mix starches and proteins;
• 3. Do not mix different proteins;
• 4. Do not eat fats with proteins;
• 5. Do not eat proteins with acidic fruit;
• 6. Do not mix starches and sugars;
• 7. Do not eat different starchy foods;
• 8. Do not combine milk, melon, watermelon with any other products.
Choosing a method of separate nutrition, a person donates the majority of usual and favorite childhood dishes: potatoes with fish, pasta with a cutlet, sandwiches with sausage and cheese, etc.
Some kids think that if you divide a multi-storey hamburger apart and eat them separately, it will be "separate meals." In fact, the nutrition system in McDonald’s has other very attractive properties. Firstly, there is still a rapid, visual, clean, bright and inexpensive food. Secondly, it is fashionable over what advertisers and marketers have tried. However, it cannot be said that the food is very nutritious and healthy.Tasty breakfast
A big problem for students is food at the school: in the dining room it is often tasteless, not all kids want to take breakfast from home. Pocket money, parents give their children to spend on food, is often spent on fun and enjoyment. Therefore becoming more common, there are packed breakfast or lunch, pre-cooked in a wide variety in special factories or sold in supermarkets. In the future they will become more widespread, although the breakfast prepared by mom or grandma will still be tastier.
Which version of the nutrition at home and at school you prefer, and why?
Many foods we eat not raw but processed. Typically, the preparation involves frying, cooking or other heat treatments, grinding and mixing. Around cooking a lot of myths are created: are raw fruits and vegetables healthier, and is it better to eat an apple with the skin, etc. Can chemistry help to answer these questions? Can!
Heat treatment "switches" the chemical reactions in the products: in the raw material all the vitamins and minerals are in a bound state, and frying (cooking) bonds are broken. In a related form, they are digested quickly and completely unrelated to - "leave" the body, not giving him good.
An apple before and after heat treatment
But there is a flip side: heat treatment destroys harmful micro-organisms and toxins and softens products.
Substances in food composition can be divided into three groups: proteins (amino acids - the "building blocks" from which protein is built), fats and carbohydrates.
The general chemical formulas of these groups of substances:
Another type of chemical processes used in the preparation of food - fermentation. For scary and "scientific" name is familiar marinating and pickling. In terms of chemistry, pickled cabbage is a fermented product.
For the fermentation process can also be used living cultures of microorganisms such as lactobacillus. Then the process is biochemical, and its products will become yoghurt, cheese, sour cream, and so on. The impact of lactic acid bacteria for food has another beneficial effect - such products are more easily absorbed by the body.
Examples of fermented products:
Tea is also a product of fermentation, since drying is one of the most important stages of processing of tea leaves.
In the preparation of the products involved in virtually all types of chemical reactions, from the redox to denaturation. Here the superiority of the reactions of decomposition in the stomach, which promotes gastric juice, which includes primarily inorganic acid. Hydrochloric acid, which we use with such caution in everyday life is "the central figure." Its main task is to maintain the acidity in the stomach. Also, its important task is to launch another chemical process - hydrolysis (decomposition of the substance with water).
Chemical transformations accompany the product from the stage of preparation to digest.
Why are people so fond of vegetables, fruits and berries? That is because, firstly, they are delicious, and secondly because they are useful because of their content of easily digestible carbohydrates, vitamins and minerals. Therefore, the absence in the diet of vegetables and fruit reduces the body's resistance to infection, reducing the capacity of man and taking away a good mood.
The beneficial effect of these products on the digestive process begins already in the oral cavity. The fruits of many plants affect the nerves of the mucous membrane, thereby enhanced the work of the gastrointestinal tract, stimulating the appetite.
Of particular note is the role of fiber and pectin fruits and vegetables. The human body is not able to fully digest cellulose. Therefore, it passes through the intestine, increases peristalsis.
Pectins promote excretion of metals, including radioactive ones. This is due to the ability of pectin with many metals to form insoluble compounds which are not digested in the digestive tract. Furthermore, pectin is used in the treatment of diseases of the stomach, as they have antibacterial properties.
Vegetables, fruits, berries and their products cannot replace animal products. Therefore, in any form - fresh, dried, canned or processed to juice - they should definitely be included in the diet.
• From what vegetables do you usually make salads at home?
• Do you like French fries? How is it cooked?
Fruits and berries
And what are the fruits and berries?
Fruits (lat. Fructus - fruit) are juicy edible garden stuff from cultivated and wild plants. Berry (lat. Bácca, úva) is a type of fetal plants. Fruits are divided into dry and juicy. At juicy fruit is a juicy pericarp (what we call pulp) inside it are the seeds, which can be one or several. It is for this reason, juicy fruits and fall into those with a seed-bone and those who have a lot of seeds. So berry is something that has a juicy pulp and many seeds that are inside the hull.
There are very much berry-type fruits in nature. All are classified into the following groups:
• berry (the fruits of cranberries, blueberries, blueberries, cranberries, currants, grapes, gooseberry, tomato);
• apple (fruit of apple, pear, mountain ash, and others);
• melon (fruit squash, eggplant, zucchini, watermelon, melon);
• Hesperides, or bitter orange (citrus fruits);
• granatina (pomegranate).
All of these plants are true berry.
But the fruit of raspberries and blackberries should not be confused with berries. They are not the seeds and tiny bones (drupes), fused into one complex fruit - polydrupes.
Paradoxically, despite the juicy flesh and a large number of seeds, strawberry with strawberry berries also not considered. The fact that the seeds of these plants are not located inside and on the surface of the fruit, and in fact are microscopic nuts. These are called false fruit berries. Rosehip is also a false berry, but the nuts are not outside, but inside the hull.
Now you know what a berry is, and why biologists and ordinary people understand this word differently.
Let's talk about the juice.
Juice - is a drink that is produced from a variety of fruits, berries and vegetables by means of mechanical action (spinning). Juices are different: natural, fresh juices with sugar, juice with pulp, nectars, blended, dried and concentrated juices. A common opinion is that once juices contain a lot of vitamins, then they need to drink a lot and often. However, even vitamins should be dispensed. Especially since the excessive abundance of juice in the diet adversely affects the pancreas. Therefore, the recommended daily norm of juice per day is 1 - 2 cups.
Food additives, dyes and GMOs
Visiting shops, every time we are confronted with the products on the colorful packages that the mysterious inscriptions are applied in small print. Simple buyer is difficult to understand them. But now you are armed with this knowledge. First of all it refers to the letter "E", encrypts the product.
It turns out that eating most familiar products, such as milk, sausage, cheese, confectionery, we have eaten several kilograms of food additives for only one year.
E 100-199 - dyestuffs enhancing color of the product;
E 200-299 - preservatives that increase the shelf life of the product due to the ability to protect against germs, fungi, etc .;
E 300-399 - antioxidant, slows down the process of oxidation;
E 400-499 - stabilizers, preserving the consistency of the product;
E 500-599 - emulsifiers, promoting the formation and stabilization of emulsions;
E 600-699 - flavor enhancers and flavor;
E 700-800 - spare indexes for new possibilities of food additives;
E 900-999 - antiflaming (defoamers)
E 1000- 1999 - glazed agents.
It appeared recently on some packaging or food labels "Environmentally friendly product". They are not talking about the absence of nutritional supplements in the product, but about its production process is based on the use of equipment that does not harm the environment.
Among the additives are distinguished a) non-prohibited b) dangerous c) very dangerous, and d) prohibited. A list of permitted additives for consumption is constantly adjusted.
If non-prohibited additives are used without infringement of the technology of preparation of the product, they are harmless to humans.
A significant contribution to the progress (or regress) power was genetic engineering, which has become important to develop the branch - the creation of genetically modified organisms, GMOs, to which people have an ambiguous attitude. It is believed that this is an artificial food of the modified gene transformation. However, many do not distinguish between natural and artificial food. Perhaps GMO products are dominant in the 22th century. Anyway, now it is a fierce struggle between the supporters of eco-friendly products without GMOs and those who ignore all food warnings.
Obesity and Weight Loss
Many people care about their body shape and weight, considering that they need to change in one direction or another. This gives rise to a weight loss diet, getting rid of obesity and bring health back to normal. Numerous studies have shown that many nutritional problems arise from the excessive consumption of fast food and sweets. However, if the entire system considers wider, you can see that are very important fashion to food, the body's metabolism, advertising, big business, the fertility of the soil, the organization of agriculture and progress in medicine.
He who wants to be fit, healthy and full of energy, should not only deal with food, but also know where to get information about it. Then the Internet becomes our ally, both in the choice of the recipe (or the whole system, diet), and advisor to the loss of extra kilos. For dieters Internet offers a lot of commercials. These can be individual videos and channels – video diaries (blogs) in youtube.
Internet makes it possible to select all kinds of recipes. Often they are divided into simple steps - step by step recipes with illustrations. There also are full video recipes.
System of weight loss is presented on the sites of two types:
• sites that give an idea of the different systems, diets, approaches;
• specialized sites linked only to a certain type of food (raw food, vegan, separate, kosher, halal, etc.)
Cover Pages of sites that offer a variety of nutritional systems and vegan ones.
In addition, many sites offer calculators of calories: they help calculate how many calories are in a dish or in your breakfast, lunch and dinner. Sometimes these calculators are called analyzers calorie products.
For example, today at lunch I had a hamburger and fries. In the corresponding field program analyzer, I enter the name and weight of the food (product):
The result is a ratio of proteins, fats and carbohydrates in it, and its calorie content. My lunch brought the body 897 kcal, knowing that, I can find a suitable calorie dinner.
Currently popular are "Challenge" - tasks that must be done by writing to the performance of the video and put in a social network. Along with well-known IceBucketChallenge (among the participants of many famous people, such as Bill Gates, Stephen King, Mark Zuckerberg, Vin Diesel) there is a "grocery Challenge." It is rather entertaining, offering to make smoothies prepared from foods that are not always consistent and delicious.
This topic is dedicated to the numerous numbers of sites, public groups where like-minded people can freely exchange information, discuss experiments and help beginners. However, the Internet is also filled with countless false information.
The Internet scare people who decided to go on various diets and how to determine what information is reliable and proven? It is necessary to pay attention to the following:
• Insufficient amount of vitamin D, and as a result, osteoporosis - brittle bones, the risk of fractures, weakness of ligaments, etc.
• Lack of essential amino acids, the network has a number of articles confirming the synthesis of essential acid microflora of the large intestine.
Find the information that you consider incorrect or contradictory.
• How do people share recipes and diets in social networks?
• How to find like-minded people or consultants?
How the food of an average person and an athlete differ? Anyhow, but an athlete during training, especially in preparation for responsible competitions, require more energy intensive foods than just a man, even doing the morning exercises.
During the training, the intensity of the work of all internal organs athlete increases. This requires additional energy costs.
As a rule, the diet for an athlete is selected by specialists, nutritionists using the tables. These tables indicate foodstuffs their energy value and nutrient content.
To strengthen the muscle tissues, bones, ligaments and tendons in the diet include foods that supply the athlete body needs with protein. To increase the speed, ensure the stable operation of the internal organs in the diet increase the fat content. To normalize the body's energy processes athlete helping rich in carbohydrates and fresh fruits, vegetables and other foods rich in carbohydrates.
The loss of water through sweat during training athlete fills with the use of non-carbonated mineral water, fruit juices and teas. Especially energy properties have chocolate.
The required daily calorie intake for people of different age groups of employees in different categories:
Business related to the nutritional system is one of the most stable, profitable and widespread. It is beneficial to manufacturers, retailers, distributors, transport, home and catering. Why? Because food is one of the main cost items of a man. It is no accident the most important indicator of the standard of living of the population consider food basket. It is defined as the cost of a set of essential goods.
In order to understand where there is income on food, consider the calculation of the manufacture and sale of chocolate.
If you and your parents or friends had lunch in a cafe or restaurant, do not throw away the bill. Examine the structure of his house. What proportion of the main course? How much would it cost if cooked at home?
Which diet of the two you prefer, and why?
Why do artists love to represent the food? Perhaps because they see its abundance on holidays or are often hungry. After all, somewhere there is a saying that in order to write a masterpiece, "the artist must be hungry."
The most impressive fine arts genre is still life. And painters for centuries compete in realism and rigor images of fruits, vegetables and beverages.
Consider carefully one of the subjects in the painting by Paul Cezanne, from which it is not clear why the artist put the ginger in a pot? It turns out that in the European family of the nineteenth century there were no refrigerators, and fresh ginger is known to rapidly deteriorate. Europeans know that Ginger gives the dish a special flavor, a positive effect on the digestive system and causes appetite.
It turns out that art and cooking is historically linked with each other.
The art of cooking has its own name - Recipes, but cooking methods and ingredients of each dish in each country are different. This is due to the peculiarities of culture, economics, historical traditions, climate and many other factors.
Indeed, food can be prepared in various ways, most of which have been known since ancient times. These are baking, boiling, stewing and steaming, stir-frying in oil, or over an open fire, barbecue, and grilling, smoking, as well as microwave treatment. But there are innovative methods used in cooking. For example, have you heard about molecular cuisine? What is it?
Molecular Cuisine is a modern form of gastronomic innovations, the so-called technologies of the XXI century. Its unique feature is the technology mix processing of any product to its full beyond recognition, which connects the latest technology, molecular chemistry and ... .. food.
The creators of molecular cuisine - French chemists and gastronomy Paul Bocuse, Alain and Pierre Chapelle Truagroi became the founders of the latest culinary trends.
The kitchen, which creates dishes of molecular gastronomy are real chemical laboratory with test tubes, flasks and complex instruments obscure. Hard to believe that here created culinary masterpieces are actually edible. The same can treat you in such a place? First of all, this chef-chemists, applying different substances and technologies of cooking food and lays out "molecules." The most striking example - when the liquid becomes dough, meat - marshmallows, olive oil - caramel, caviar or tea with lemon - are transformed into foam.
Many people are afraid to try these dishes because of their production by means of chemical reactions. However, this is misleading. Since in the process of cooking molecular cuisine uses only natural substances, food gets balanced diet and useful.
To date, molecular cuisine is an experimental area. The process of cooking, a variety of dishes based on microbiology has not fully disclosed, and fantasy of geniuses’ gastronomy is endless.
As a result of Case Knowledge Hypermarket can add the following findings of students:
What are the 3 most significant sites help getting information?
To help the student and coach:
Where to take information of the Case:
Locations of the lesson:
Case lesson takes place in the classroom. Carrying classes at the museum, park, library...
Teams of boys and girls.
The score of the competition between teams was
Targets for them:
• Fold the puzzle structure of the digestive tract. Name the parts and structural features.
• In groups of three people prepare dishes (Italian food - spaghetti, Uzbeks - pilaf, Chinese - dumplings, Ukrainian - soup, American - barbecue, Japanese - sushi), playing the role of students in different countries.
• Make yourself a morning menu for the week.
• Write a list of foods that you ate last week.
• Fold the two pie charts, the first of its food products divide the week into the following sectors: cooked food, raw food, fried foods and steamed foods. In the second - on the following sectors: sweets, fruit, vegetables, flour, meat, and fish.
• Come up with a dish as a food of the future.
• Work with the Internet. Find sites dedicated to the three diets. Prepare a brief presentation of ten slides of your own concept of good nutrition.
Task for home:
Make 5 questions to the case lesson material (individual task).
Duration of Case:
90 minutes(double lesson).
Ability to circuit classes with student-double for:
The results produced and competence:
• To find useful information about products
• The ability to cook several dishes
• Understanding the nutritional systems and advice others
• Compile your diet
• Ensure yourself a good state of health through nutrition
• To study the properties of products and gastrointestinal tract
• Communicate in English
• The ability to find relevant information quickly and creatively use it for practical purposes
• The acquisition of specific knowledge in anatomy, chemistry, art, Internet
• Ability to design a "new knowledge" on the basis of acquired knowledge and their segments;
• Organize upgrade their intellectual and communication abilities.
Took part in case apgrade:
«Знання завжди повинні бути свіжими!»
Протягом життя у людини виділяється така кількість слини, що нею можна заповнити два басейни середньго розміру.
Знайшли помилку? Виділіть текст та натисніть Ctrl + Enter, ми будемо Вам дуже вдячні!
Знайшли помилку? Виділіть текст та натисніть Ctrl + Enter, ми будемо Вам дуже вдячні!
© Автор системи освіти 7W і Гіпермаркету Знань - Володимир Співаковський
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