Self-presentation Students will be assessed on their Edexcel International GCSE Critical thinking Critical thinking Section 6 Activities: 24 Nutrition and Energy ability to: student book pages tbc Problem solving Problem solving – Students keep a record of the Analysis Analysis Balanced diet, 6.1 explain the importance of a food they/their family eat for a Interactive resources on Reasoning Reasoning variations and sources balanced diet including the week then categorise them into balanced diet Interpretation Interpretation in diet, deficiency recommended dietary intake of the different food groups. Decision making Decision making diseases carbohydrates, fats, proteins, Adaptive learning Adaptive learning vitamins A and C, calcium, iron and They could also estimate the Video History of Vitamin C Creativity Executive function – fibre energy content of a meal or and Scurvy Innovation Innovation investigate their nutrient intake v Adaptability Adaptability 6.2 understand variations in diet RDA using: Intellectual Interest related to age, pregnancy, climate and curiosity and occupation Initiative Use an internet programme to 6.3 know the sources and functions make a word search or of carbohydrates, proteins, lipids crossword perhaps for – (fats and oils), vitamins A, C and D, homework and students can and the mineral ions, calcium and swap in pairs and try to do them iron in the next lesson. 6.4 describe the causes and symptoms of deficiency diseases limited to scurvy (lack of vitamin C), anaemia (lack of iron), blindness (lack of vitamin A) and Kwashiorkor (lack of protein). Students will be assessed on their Edexcel International GCSE Critical thinking Critical thinking Section 6 Activities: 25 Nutrition and Energy ability to: student book pages tbc Problem solving Problem solving – Analysis Analysis Practical protocols Reasoning Reasoning
Self-presentation 24 Section 6 Nutrition and Energy Balanced diet, variations and sources in diet, deficiency diseases Students will be assessed on their ability to: 6.1 explain the importance of a balanced diet including the recommended dietary intake of carbohydrates, fats, proteins, vitamins A and C, calcium, iron and fibre 6.2 understand variations in diet related to age, pregnancy, climate and occupation 6.3 know the sources and functions of carbohydrates, proteins, lipids (fats and oils), vitamins A, C and D, and the mineral ions, calcium and iron 6.4 describe the causes and symptoms of deficiency diseases limited to scurvy (lack of vitamin C), anaemia (lack of iron), blindness (lack of vitamin A) and Kwashiorkor (lack of protein). Activities: Students keep a record of the food they/their family eat for a week then categorise them into the different food groups. They could also estimate the energy content of a meal or investigate their nutrient intake v RDA using: Use an internet programme to make a word search or crossword – perhaps for homework and students can swap in pairs and try to do them in the next lesson. Edexcel International GCSE student book pages – tbc Interactive resources on balanced diet Video – History of Vitamin C and Scurvy Critical thinking Problem solving Analysis Reasoning Interpretation Decision making Adaptive learning Creativity Innovation Adaptability Critical thinking Problem solving Analysis Reasoning Interpretation Decision making Adaptive learning Executive function Innovation Adaptability Intellectual Interest and curiosity Initiative 25 Section 6 Nutrition and Energy Students will be assessed on their ability to: Activities: Edexcel International GCSE student book pages – tbc Practical protocols Critical thinking Problem solving Analysis Reasoning Critical thinking Problem solving Analysis Reasoning
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