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Ed 229 624 Author Title Srons Agency Note Pub Type DOCUMENT RESUME ED 229 624 CE 035 985 AUTHOR 'Cain, Peggy W.; And Others . TITLE Ground to Gritse Scientific Concepts in Nutrition/Agriculture. INSTITUTION South Carolina State Dept. of Edueation, Columbia. Office of General Education. SRONS AGENCY Department of Agriculture, Washington, -D.C. '.PUB DATE 82 NOTE 232p.; Not available in papei copy due to coloxed paper. PUB TYPE Guides - Classroom Use - Guides (For Teachers) (052) N. BD4SPRICE MF01 Plus Postage; PC Not Avallable from EDRS. DESCRIPTORS *Agricultural Education; *Food; *Foods Instruction; Futures '(of Society); Instructiodal Materials; Learning Activities; *Nutrition; *Scientific Concepts; Secondary Education; State Curriculum Guides; *Vocatiohal Education; Water IDENTIFIERS Carbohydrates; Digestive System; Fats; Food Additives; Food Production; Minerals; Protein; *South Carolina -ABSTRACT This curriculum guidb presents an activity-oriented program designed to give 'students experiences, that will help them . understand concepts concerning the relationship between science, agriculture, and nutritional neeas. tovered in the six units of the guide are reasons for eating certain foods (taste"and smell); the nature of food (the concept of.altering raw materials to'make a Variety of'ptoduct0; differences among foods (chemical differences among carbohydrates, fafs, protein, vitaMins, minerals, additives, and water); reasons why the body needs different foods (the need for a variety of nutrients, digestion, and metabolism); the ultimate sources oF food (sun, Apil, and climate oe atmosphere).; and foods of the future (increasing the food Supply and developing new foods). EaCh Unit is subdivided into concepts that Are'outlined by giving theM in behavioral °terms. Also included in each unitare a-lesson Aan containing strategies for implementing the unit,'an outline 'of the purposes of each activity provided, and activities designed for student use. Each activity includes an introduction, a list of materials needed for teaching,the lessod, step-by-step,dir*ctions foT t completing the activity, a suggested,data table-for recording results, conclusions resulting from the, activity, and suggested 1 supplementary activities to expand the concepts addressed in the unit. (MN) "Th 4 - . 1 ********************************************************************** * Reproductions supplied by EDRS are the best that can be made '* * fro* the originalfdocument. * ************************************************************4******** * . , . ',4 \ t 1 fr . ., ,. , A GROUND TO GRITS SCIENTIFIC CONCEPTS IN' 'NUTRITION/AGR'ICULTURE Developed By:. Peggy W. Cain State Science Consultant Curriculum Section Office of General Education Writers Assisting Were: .Dr. Anita Bozardt, Florence #1 roy D. Bridges, Spartanburg High School Jayne E, Cooper, Marion High School Mary Crum, Denmark-Olar District #2 Lucrecia Herr, Spring Valley High Schobl Johanna O. Ktlloy, Dreher High School Linda M. Schmidt,.Coordinator Nutrition Education and Training Prograth ,t Office of School Food Services . Dr. Beverly Enwall Marcella J. Clark thief Supervisor SuPervisOr Curriculum Section School Tbod Services Joel Taylor .10 -Vivian B. Pilant Director Directdr Officebf General/Education/ School Fbod Services Dr. Ernest B. Carnes Dr.,Henry Hollingsworth As,sociate Superintendent ' Deputy Superintendent Instructtonal Division Finance and Operations Division v Sidney B. Cooper Deputy Superintendent for Instructibn U.S.DEPA104 'WENT OF EDUOATION 0%. "PERMISSION TO REPRODUCE THIS NATIONAL INSTITUTE OF EDUCATION MATERIAL HAS BEEN 13RANTED BY EDUCATIONAL RESOURCES INFORMATION .Dr. Charlie G. Wiillams $(CENTCR (ERIC) 4his document has been reproduced as State Superintendept received from the person or organization trepirtment of Education originating-it Moor changes have been made to improve Columbia, South Carolina fProduction quality. TO THE EDUCATIONALASCURCES Points of view Of opinions stated in thr3 docu- .;1982 INFORMATION"CENTER(Eow)." ment do not necessarily represent offierl NIE position or poky, t 0 , waanavens Pilot Schools and Teachers Teacher School District Mrs. Frances Crawford Richland Northeast High Richland #2 Ms. Ann Gardner McClenaghan Junior High' Florence #1 Mrs. Thelma Grant Bowman Kigh School Orangeburg #2 Mrs. Naomi Harris Dreher High,School I. Richland #1 1. F. M. McConnell eneca Senior High Oconee Mrs. Maxine Moore Spartanburg High Sch ol Spartanburg #7 Mrs. Corrie Patterson A. C. Flora 1-figh S ool 0 Richland #1 Mrs. Thelma Speari Choppee High School ,Georgetown Mrs.KateS.Wikle Sumter High School Sumter #17 Mr; Jack Willjams North High School Orangeburg #6 The following have served as consultants during at least one of the phases of this guide. Their"contribution has been of the upmost importance. , Dr: Bob Bursey Dr. Michael W. Jutras Professor of Food Services ProfessOr of Agronomy Clemson University Clemson University Dr. Dwight tamper C1)% Miriam E. Lowenburg Professor ofPlant Physiology ProfessonEmerita )) Clemson University Penns lvania State University Dr. Dan 0. Ezell Dr. Ted ims Professor of HortiCulture Professor of Horticulture College of Agricultural Science College of Agriculture Science' Clemson University Clemson University Dr. Richard Fox Dr. Sarah Stallings Professor of EntomologY Professor of Nutrition Clemson University Winthrop College Or. J. Jenzen Dr. Terry Titius Food Science'Deparpnent ProfessOr of Food Science' Clemson University . Clemson University Dr. Mike Johnson Dr. Jim Woodruff Professor of Food Science Professor of AgrOnomy and Soils Clemson University Clemson University A gratefUl acknowledgement to Mrs. Frances Crawford, biology teacher at Richland Nprtheast High School and Mrs. Maxine Mooref bIology teacher at Spartanburg HighSchool' , who proofread the manuscript and to Mrs. Winnte Ray, Mrs.Carol Rauch, and Mjss Marie Carter, of the Curriculum Section who have spent many hours typing and proofread* this nutrition/agriculture acaVity guide. Their enthusiasttc assistance has greatly facili- tated the developmeht o this project. 2, 4. TABLE OF CONTENTS Title Page 1 'Acknowledgements .2 'Contents 3 Preface Introduction Goals and Course.Description 10 How This Guide Was Written t 11 , UNIT I Why Am I Eating This? CONCEPT A Taste and smell are major concerns in the selection of food 12 Teaching St;.ategies 13 I. UNIT II What IS That I Am Eating? \ . CONCEPT A Basic raw materials haye been altered to make a variety * of products k , 17 Teaching Strategies 18 . 01 ACTLOTY I Preparing Yoghurt .21 ACTIVITY II Enzymes fot. Cheese Production , 22. UNIT III Are Mods Different? : CONCEPT A Poods are diffe'rent chemically and tests can scientifically show that this is true 24 Teaching Strategies 25 4rs ACTIVITY I .Which Foods Contain Starchei, Sugars, " Proteins, Fats & Oils, Minerals, and Vitamin C? 26 'At CONCEPT B ir5e role of Carbohydrates in,nutrition 29 Teaching Stra tegies , 30 ACTIVITY I Testing VarioUs Su ars for Sweetness-, Preference Test ' ACTIVITY II Paper Construe on Models of Carbohydrates' 33 ACTIVITY III Laboratory sts for Sugars and Stardes Demonstra ng the Effect of.Sliva on Starch '40 ACTIVITY IV' Can Zenedict's Solution be used to Test Different Sugars? 42 , ACTIVITY V Can Suc6r be Decomposed? 44 CONCEPT C The role'of fats in nutrition 45 Teaching Strategies '46* ACTIVITY,I Paper ConstrUction Models of.Fais . 47, ACTITY II How Fat is the rat? ' 52, CONCEPT D The role of protein iri nutrition 53 Teaching Strategies 54 , . .ACTIVITY I Construct Paper Models of-Protein Molecules. 56 ACTIVITY II, Does Your Fingernail Contain Protein?. 59, ACTrVITY III How Much Protein Dd I Need? 61 CONCEPT E /Vitamins arok,small organic molecules needed in minute amounts to sustain life , 63 Teaching Strategies 6* ACTIVITY I Analysis of Fruit and Vitamin C ft Tablet for Vitamin C -66 r ACTIVITY II VitImins: Where Do I Find Them? What are the Deficiency Symptoms? 68 t CONCEPT F The role of mineralis in the diet --71 i . Teaching Strategies 72 .74 ACTIVITY I Determine Your Hematocrit . .. AK ACTIVITY II Testing Foods for Ircin . 1 76 ACTIV.ITY III Hqw Mineral. Rich Is YOur Diet? , 77' CONCEPT G The role of additives,in nutrition c . 79 Teaching Strategies. .80 ACTIVITY I -What's On The Label? 83 . ' ACTIVITY Il Food AdditiveS46 i 84 ACTIVITY.IrI Calcium Propionate in Bre6d 85 ACTIVITY IV Is Red Dyein Beet Juice? 86 ACTIVITY V Synthetic Foo4 Flavors May Be In Your , \ Daily Diet! 88 89 CONCEPT H The role of water in nutrition f Teaching Strategies r 90 , ( ACTIVITY I Water as a Medium to Promote Chemical. Reaction -92, ' ACTIVITY I.I Reactivity of AlkaSeltzer.in Alcohol Compared,with Pure ibter 94 ACTIVITY III1 % of Water in Food , , . 95 . (). Synthesis of Water ACTIVITY IV *Rapid 97 . UNIT IV Why DOes the Body Need Different Kinds of Food? CONCEPT A No single food contains all the nutrients 1101 , t 102 Teaching Strategies . , . , ACTIVITY I SomerWtrients in Milk I and II . 103. ACTIVITY II A Hot Dog -- What's Nog For Me? 104 . 1 CONCEPT B Digestion of Food Makes.You What You Arel 10-5 TeaFhing Strategies 106 ACTIVITY I How Does the Fooq Turn Into You? 107 ACTIVITY II Let's Break Down the Nutrients' 112 focifl.intake 117 ,CONCEPT.0 Your body Reeds must:be balanced by Teachino Strategies 118 ACTIVITY I How Mapy Calories in a Peanut? 119 ACTIVITY LI Your 'Ideal" Weight 123. ACTIVITY III Determine your Basal Metabolism Rate, BMR 124 ACTIVITY IV How Much Energy Does Your Body Need? 125. ACTiVITY V Problem Solving Hypothetical Dtet Cases 129 ACTIVITY VI Balanting Activity. with Food
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