A template book looking at dietary diseases and conditions.

S2 Dietary Diseases and Conditions

There are numerous possibilities to document learning in physical education and health - recipe books, journals, textbooks. Here are some examples.

PE/Health books

Answer these questions in full sentences.

WWW - what went well? I think .........

EBI - even better if .... Next time, I will .........

Read the statements below and copy and paste the face which best fits.

BOILING &#38; SIMMERING Worked independently, safely and with accuracy using the correct technique to ensure the dates do not stick and burn

ABLE TO CRACK AN EGG Worked independently, safely and with accuracy

PORTIONING/DIVIDING Worked independently, safely and with accuracy to ensure the cupcakes are all the same size

HEAT CONTROL Worked independently and timely to control the heat when cooking the sauce

BAKING Worked independently, safely and with the correct techniques to check for readiness

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250g new potatoes 1 tablespoon (15ml) sunflower oil 1 red pepper 1 garlic clove &#189; fresh red chilli Pinch of ground cumin &#189; teaspoon (2.5ml) paprika 1 tablespoon (15ml) vinegar

BE CAREFUL NOT TO TOUCH YOUR FACE AND WASH YOUR HANDS THOROUGHLY AFTERWARDS.

Weighing Measuring Boiling Saut&#233;ing Draining Preparation of fresh chilli

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Wash the potatoes, cut into bite-sized chunks and put them into a saucepan. Cover with cold water. Bring to the boil and cook for 15 minutes, or until almost tender. In the meantime, on a chopping board de-seed and cut the pepper into slices. Peel and finely chop the garlic. Half the chilli, remove the seeds and finely chop. Drain the potatoes through a colander. Heat the oil in a wok or frying pan and fry the potatoes, turning them frequently, until golden brown. Add the sliced pepper and cook until they have softened. Meanwhile, mix the garlic, fresh chilli, cumin and paprika together then add to the golden-brown potatoes. Cook for 1-2 minutes. Add the vinegar and stir until it has evaporated.

DEMONSTRATION OF CLAW GRIP Worked independently, safely and with accuracy

USE OF A SHARP KNIFE TO JULIENNE THE VEGETABLES Worked independently, safely and with accuracy

USE OF A KNIFE TO PEEL &#38; FINELY CHOP THE GARLIC/CHILLI Worked independently, safely and with accuracy

FRYING Worked independently, safely and with accuracy using the correct technique

For the Cakes 100g dates 85g light brown sugar 45g butter 50g wholemeal self-raising flour 100g self-raising flour 110ml milk 1 medium egg 1 teaspoon vanilla For the Sauce 35g butter 70g light brown sugar 1 teaspoon black treacle 50ml double cream

Accurate weighing and measuring Using the hob &#8211; boiling Mixing and achieving the correct consistency Dividing Using the oven - baking

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Preheat the oven to 170C or Gas Mark 5 and line a 12 hole muffin tin with cases.. Chop the dates into small pieces and put the dates in a SMALL saucepan with 75ml (5 tbs) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft. Remove from the heat, STIR IN 1 TEASPOON OF BLACK TREACLE and mix well. Leave to cool slightly. Crack the egg into a cup and lightly beat with a fork. In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cooled date mixture, milk, vanilla essence and beaten egg. Put the flour on top of the date mixture. Gently stir until well blended. Divide the mixture equally between the 12 paper cases and place on a baking tray. Bake for 20-25 minutes until well risen and firm to the touch In the meantime, make the sauce. Melt the butter, sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter has melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it&#8217;s bubbling and hot, take it off the heat. Divide between the 12 cupcakes.

ACCURATE MEASURING OF BAKING POWDER &#38; CINNAMON Worked independently, safely and with accuracy

PORTION CONTROL Worked independently, safely and with accuracy to ensure the pancakes are all the same size

1 small onion 1-2 teaspoons sunflower oil 100g Quorn mince 1/2 teaspoon (2.5ml) chilli powder 1/2 teaspoon (2.5ml) oregano Pinch ground cumin 2 teaspoons (10ml) tomato puree 200g tin chopped tomatoes 240ml water 1 teaspoon vegetable stock powder 50g red kidney beans 1 cube plain chocolate

Vegetable preparation Using the hob &#8211; frying and simmering Cooking a meat alternative Seasoning

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Peel and finely chop the onion on a chopping board. Heat the oil in a large saucepan, add the onion and fry for about 5 minutes or until light golden brown. Add the Quorn to the onion mixture and cook for 1-2 minutes, stirring regularly. Stir in the chilli powder, oregano and cumin, and cook for a further 3 minutes. Stir in the tomato puree, tinned tomatoes, water and stock powder.&#160;Gently cook by simmering on the hob for 15-20 minutes. Check regularly to make sure that the mixture does not become too dry, adding more water if necessary. Stir in the red kidney beans and dark chocolate. Cook for a further 5 minutes. Serve hot with cooked rice and salad

Edpuzzle Quiz All About 'Vitamin C' and 'Scurvy'

Scurvy in a condition-specific to the deficiency of ascorbic acid. The lack of vitamin C destabilises the structure of collagen and affects the integrity of the tissues. This means their body tissues start to break down.

Symptoms can include sunken eyes, bleeding gums, tooth decay, rough skin, loss of integrity of microvessels also known as bruising, nose bleeds, joint pain, muscle weakness, pale skin as a result of anaemia (as Vitamin C is needed to absorb iron and make red blood cells) and tiredness which is also known as fatigue.

Many years ago, sailors would die when taking long trips. This was until someone discovered the cure that protected sailors from scurvy disease... in citrus fruits and lemons. This was first documented in 1617 by English military surgeon John Woodall in&#160;The Surgeon&#8217;s Mate... and then published in 1753 by naval surgeon James Lind in&#160;A Treatise of Scurvy.&#160;The cure for scurvy existed for almost 200 years... before the medical profession finally caught on. In the early 1800s, the medical profession finally accepted the cure for scurvy.&#160;An unknown substance in citrus fruits which prevented people to die from scurvy. In the early 1900's, chemists found trace substances in food that were vital to health.&#160;These were later given the name Vitamins and Vitamin C was identified as the anti-scurvy substance in citrus fruits.&#160;(Asimov, 1972)

What is Anemia? The Symptoms of Iron Deficiency

Opt for crisp fruits and vegetables like apples, carrots and celery. Cheese,&#160;milk, plain yogurt and other dairy products: The calcium, phosphates and vitamin D in cheese,&#160;milk&#160;and other dairy products are important minerals for the health of your teeth.

As well as dairy products, white meat such as chicken and fish is also a good source of calcium, more so than red meat. This mild chicken curry recipe is suitable for all the family, and simple to prepare.

2 garlic cloves 1x 2cm piece ginger 1 onion 1 tablespoon (15ml) sunflower oil 2 tablespoons (30ml) tikka masala paste 2 tablespoons (45ml) tomato pur&#233;e 3 tablespoons (45ml) plain yoghurt 8 skinless and boneless chicken thighs/breasts 1 can coconut milk 1 can lentils 1 can chopped tomatoes 2 handfuls baby spinach 2 tablespoons (30ml) mango chutney

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Cut the chicken thighs into bite-sized pieces. Prepare the curry mixture by mixing the tikka masala paste, tomato pur&#233;e and yoghurt in a bowl. Add the chicken to the bowl and stir thoroughly to coat the chicken. Leave to marinate for 30 minutes or overnight in the refrigerator. In the meantime, peel and finely chop the garlic, ginger and onion. Heat the oil in a pan and cook the onions for 4-5 minutes until golden brown. Add the garlic and ginger for a further 2 minutes. Add the contents of the bowl to the frying pan and heat for 5 minutes. Next add the coconut milk, lentils and tomatoes and bring to the boil. Simmer for up to 45 minutes to 1 hour, stirring and adding water if needed. 5 minutes before the end, stir in the spinach and mango chutney. Serve with rice.

Chilli con carne, disclaimed by Mexicans as "a detestable food with a false Mexican title" is nevertheless, a true Mex-American child of the border. It originated in towns like San Antonio, where poor Mexican families made a little meat go a long way with lots of chilli. J. C. Cooper, first described the dish in 1828 as a "kind of hash with nearly as many peppers as there are pieces of meat." In the 1880s, however, the dish became fashionable when sporting ladies known as "chilli queens" dished out chilli from open-air stalls around Alamo Plaza at night for San Antonio on the prowl for a hot dish. The Texas fashion went national when Texas set up a state chilli booth at the 1893 Columbian Exposition in Chicago and when a German, named William Gebhardt, who had operated a cafe in New Braunfels, Texas, exploited the new taste in 1908 by canning the stuff. Ever since then, prize-winning recipes at the annual Chilli Cook-offs in rival Tropico, California, and Terlingua, Texas, rely heavily on canned tomatoes and premixed commercial chilli powder. New Mexicans, on the other hand, insist on freshly made chilli pulp or at least pure ground chilli.

San Antonio

I Cured My Type 2 Diabetes | This Morning

Understanding Type 2 Diabetes

DEMONSTRATION OF BRIDGE HOLD &#38; CLAW GRIP Worked independently, safely and with accuracy

ACCURATE MEASURING OF SPICES Worked independently, safely and with accuracy

ABLE TO OPEN A TIN CAN Worked independently, safely and with accuracy

SIMMERING Worked independently, safely and with accuracy using the correct technique to ensure the Chilli do not stick and burn

Eating Right for Your Heart

The Heart Healthy Diet

British Nutrition Foundation Top Tips for Good Heart Health

Scurvy - Example and Week 1 Coronary Heart Disease - Week 1 Type II Diabetes - Week 2 Anaemia - Week 3 Tooth Decay - Extra

What causes cavities? - Mel Rosenberg

Larry - That Sugar Film

120g wholemeal plain flour 2 teaspoons (10ml) baking powder Pinch of cinnamon 1 egg 250ml milk 1 tablespoon (15ml) vegetable oil 2 ripe bananas

Weighing Measuring Mashing Whisking Frying

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Combine flour, baking powder and cinnamon. Peel and mash the banana with a fork until very smooth. In a separate bowl, crack the egg. Check for any pieces of shell and beat with the fork. Add the milk, vegetable oil and bananas to the egg. Stir flour mixture into banana mixture; if desired blend with a whisk. Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the pan, using a tablespoon for each pancake. Cook until pancakes are golden brown on both sides. Repeat until all the batter is used up.

USE OF A KNIFE TO PEEL &#38; CHOP THE GARLIC &#38; GINGER Worked independently, safely and with accuracy

PREPARATION OF RAW POULTRY Worked independently and safely. Washed hands and utensils.

MARINATING Worked independently, safely and with accuracy using the correct technique

HEAT CONTROL Worked independently and timely to control the heat when cooking the curry

Bolt blue

Research the following diet related conditions: coronary heart disease, type 2 diabetes,&#160;anaemia, and dental caries For each diet-related condition including information about:&#160;

The causes of the disease The diseases effect on a persons health How to prevent it

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After each dietary condition, there is a recipe which you may choose to make and evaluate.

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