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Common Core Standards

CHEMICAL COMPONENT OF FOOD, OVERCONSUPTIONS AND EFFECTS TO THE SOCIETY

Grade Level:
12
Subject:
SCIENCES ACADEMIC-POPULATION DYNAMICS
Topic:
Personal Choice and Canada Food Guide
Objective:
The Objective of this lesson is to get students in the understanding of different component of food. Students will be expected to identify what are Carbohydrate, Proteins and Lipids. Students will be expected to learn about some adverse effect or diseases that result from excess consumption of different kinds of food.
The students will be expected to watch a video and respond to certain as a group.

Specific Expectations
F1.1 analyse the effects of human population growth, personal consumption, and technological development on our ecological footprint (e.g., the deforestation resulting from expanding development and demand for wood products causes the destruction of habitats that support biological diversity; the acidification of lakes associated with some industrial processes causes a decrease in fish populations) [AI, C]
F1.2 assess, on the basis of research, the effectiveness of some Canadian technologies and projects intended to nourish expanding populations (e.g., the risks and benefits of growing genetically modified canola; some of the sustainable development projects funded by the Canadian International Development Agency [CIDA]) [IP, PR, AI, C]
Other Information:
https://www.youtube.com/watch?v=fqhYBTg73fw
Reflection:
In living organisms, the molecules that make us function are very large, they form macromolecules.
In order to build the necessary macromolecules, we need certain nutrients
Our bodies require six basic components: Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water!
-Carbohydrate: Sugars-These are our primary source of energy
a) Monosaccharides
-single sugars, Ex. fructose, galactose, glucose
b) Polysaccharides
-complex: result of 3 or more monosaccharides linking together
-need to be digested before we can absorb them
- Some are used for energy storage, ex. glycogen, starch
-some are structural, ex. cellulose, chitin
Dietary sources of carbohydrates-We use carbs as our main source of energy, grains, potatoes, breads, cereals, fruits.

PROTEIN

The functional molecules

Help chemical reactions take place (ex. enzymes)

Repair and maintain the cell

Transport materials around the body

Ex. amylase, lipase, pepsin, hemoglobin, hair

-Amino acids: small molecules containing a central C atom and a side chain
There are 20 amino acids in human food

8 of those are essential: we do not produce them and therefore must EAT them

-Amino acids link together during protein synthesis

Most functional proteins will contain hunderds and thousands of amino acids linked together
-protein function depends on its 3-dimensional shape, its structure
protein function depends on its 3-dimensional shape, its structure

Dietary sources of proteins
Meat, beans, nuts, seeds, milk products

3. LIPIDS: the fats of life
Functions:
Energy: these are our long-term energy storing molecules!
Structural: cell membrane phospholipids, cholesterol
Prep:
Group discussion and students write on large card board papers in relations to the related issues of overconsumptions
Materials:
PPT and Smart Board.