"Dietary Guidelines and Food Safety" PPT courseware

Description

"Dietary Guidelines and Food Safety" PPT courseware

Part One: Introduction of New Course

The types and contents of nutrients in different foods are different, and people's dietary structures and eating habits are different, so the nutrients they obtain are different. In order to meet the needs of growth, development and life activities, how should we eat a reasonable diet? In order to ensure health, what food safety should we pay attention to?

learning target

1. Propose a nutritious and reasonable diet for middle school students and describe its characteristics suitable for teenagers in the vigorous growth and development period.

2. Pay attention to food safety and what you need to pay attention to when buying food.

Dietary Guidelines and Food Safety PPT, Part 2: my country’s Dietary Guidelines

We need to absorb various nutrients from the outside world every day, so what kind of dietary structure is reasonable?

Nutritious and reasonable "daily recipes"

Purpose: Try to come up with a "one-day recipe" suitable for teenagers and explain why.

guide:

1. Students work in groups of 4-6 to exchange nutritional information about food. As a group, design a "one-day recipe" and try to come up with a recipe name with a distinctive theme and similar to an advertising slogan.

2. Adopt the form of defense and communicate among groups. Promote reasonable diet and healthy living.

How to make recipes that are both scientific, reasonable and nutritious?

1. When designing recipes, ensure adequate and balanced nutrition;

2. Meet the requirements for food diversity and appropriate proportions;

3. Properly distribute three meals to maintain energy balance;

4. Also take care of eating habits and the palatability of food.

Dietary characteristics of adolescents

1. Adolescents are in a period of vigorous growth and development and need to consume enough sugar to maintain the energy required for various life activities;

2. Eat an appropriate amount of protein to meet the growth and development needs of human bones, muscles, etc.;

3. Eat a certain amount of food containing inorganic salts, vitamins and fiber to ensure the progress of various life activities.

Dietary Guidelines and Food Safety PPT, Part 3: Food Safety

Purpose: Pay attention to food safety.

Equipment: notebook, pen, etc.

guide:

1. Students work in groups of 4 to 6 people to design a questionnaire to investigate the safety of dairy products, biscuits, ham and other foods sold in the local market. Pay attention to the shelf life, factory name, and batch number.

2. Division of labor and cooperation, each person completes the investigation task of a certain type of food. Group summary. Communicate with the whole class.

discuss

1. What should we pay attention to on food packaging?

Product name, place of origin, factory name, production date, batch number, shelf life, formula, and usage.

2. How to determine whether packaged food has expired?

Look at the production date and shelf life.

3. What issues should you pay attention to when purchasing vegetables, fish and other non-packaged foods?

Is there any luster, any peculiar smell, and is there a food quarantine seal?

Dietary Guidelines and Food Safety PPT, Part 4: Summary of this Lesson

my country’s dietary guidelines

Recommendations from the "Dietary Guidelines for Chinese Residents"

Design a "Day's Recipe"

Dietary characteristics of adolescents

Develop good eating habits

food safety

Requirements for stereotyped packaged foods and food additives

Survey: Food Safety

Dietary Guidelines and Food Safety PPT, Part 5: Feedback in class

1. In the total daily energy intake, how much energy should be accounted for by breakfast, lunch and dinner ( )

A.30% 30% 40%

B.30% 40% 30%

C.40% 30% 30%

D.30% 35% 35%

2. The following is a recipe for three meals a day designed for a classmate.

Breakfast: Fried dough sticks, steamed buns, roasted shredded potatoes

Lunch: Rice and stir-fried vegetables

Dinner: Hanamaki, pastries, porridge, pickles

(1) The main nutrient lacking in this recipe is ( ).

(2) Substances of type ( ) should be added to the diet. After these substances enter the digestive tract, they will eventually be hydrolyzed into ( ).

3. Stop believing that vegetables with “worm” holes are safer! Some people say that vegetables and fruits with "bug eyes" contain less pesticides. Please make a scientific evaluation of this statement.

This statement is unscientific. Just because there are "bug eyes" on vegetables and fruits does not prove that pesticides have not been sprayed. Vegetables with "worm eyes" may be caused by pesticides being used after the insects have appeared on the vegetables, or the insects may not be killed by pesticides.

Keywords: Jiangsu Education Edition Biology PPT courseware for seventh grade volume 2 free download, Dietary Guidelines and Food Safety PPT download, .PPT format;

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"Dietary Guidelines and Food Safety" PPT:

"Dietary Guidelines and Food Safety" PPT Part One: Reasonable Diet (1) Reasonable and Balanced Diet (2) my country's Dietary Guidelines 1. What are the main contents recommended in the Dietary Guidelines for Chinese residents? 2. The following is a daily recipe designed by a classmate for himself: Breakfast...

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Update Time: 2024-10-02

This template belongs to biology courseware Jiangsu Education Edition Seventh Grade Biology Volume 2 industry PPT template

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