The health problems related to under eating over

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the idea of a balanced diet. The health problems related to under-eating, over-eating and eating processed food are then brought up. How food is digested and absorbed in our body is also discussed. The circulatory system is introduced as the transport system of the body, by which the digested food substances and oxygen are carried to the body cells where energy in food is released to support body activities. Attention then focuses on the heart, and its role in pumping blood around the body. The links between a healthy heart and aspects of lifestyle including diet, especially fatty foods; exercise and rest are also discussed. Unit objectives All students should 1. recognise the requirements for a healthy body 2. be able to identify the main types of food substances and state their functions 3. recognise the relevance of a balanced diet to a healthy body 4. recognise the effects of under-eating and over-eating on health 5. develop an awareness of the substances present in their daily food 6. acquire some knowledge about the main parts of the human digestive system and their functions 7. be able to identify the different types of human teeth and relate their functions to their shapes 8. be able to describe how food is digested and absorbed in our body 9. be able to explain how digested food is carried to all parts of our body 10. recognise the importance of exchange of materials between blood and body cells 11. recognise the problems associated with eating fatty foods 12. commit to establishing eating habits that enhance good health 13. understand the fitness of oneself by some common indicators 14. develop a positive attitude towards one’s physical strength 15. value the need for exercise and rest
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The more able students should 1. be familiar with some common food additives and their functions 2. be able to describe the causes and methods of prevention of tooth decay 3. be familiar with the structure and function of the circulatory system of man 4. be able to test for presence of glucose, starch, fats and proteins 5. be familiar with the normal count ranges of components of blood in a blood test
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