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Structure of Carbohydrates, Proteins and Lipids

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Description

Are you looking for a fun and engaging way to teach your students about the structures of carbohydrates, proteins and lipids?

This is the resource you need! Inclusive of ideas for a starter and plenary, posters, worksheet and cards and suggested card games. The informative visual posters can be displayed in the classroom as a visual cue for students. The accompanying worksheet is designed to familiarise students with the structural formulas of carbohydrates, proteins and lipids. It also includes a set of cards designed to bring gamification to your classroom, allowing students to familiarise themselves with structural concepts through a range of engaging games.

These cards can be used for a variety of card-related games, including snap, memory and pens! (Pens is the classic game ‘spoons’ but using pens instead as they are more accessible in a classroom). Ensure that your students are able to put their best foot forward when determining the structures of carbohydrates, proteins and lipids.

Don’t reinvent the wheel! Save yourself time and use this resource to ensure your students have a comprehensive knowledge of the structure of carbohydrates, proteins and lipids.

Pack includes:

  • 20 Structures Cards
  • 3 Structures Posters
  • 3-Page Student Worksheet
  • Teacher Instructions

Relevant to

NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)

Preliminary Food Technology

Nutrition

  • structure of carbohydrates, proteins and lipids

Contributes to:

NSW NESA FOOD TECHNOLOGY 7–10 SYLLABUS (2019)

Food Selection and Health

  • outline the functions and sources of nutrients, including proteins, lipids, carbohydrates, vitamins, minerals and water

 ACT BSSS Curriculum Food for Life A/M Classification: A

Nutrition

  • Functions and sources of food nutrients

ACT BSSS Food Science and Nutrition A/T/M

Food and Nutrition

Specific Unit Goals

A Course

  • analyse the role, and interaction of, nutrients in the human diet

T Course

  • critically analyse the role, and interaction of, nutrients in the human diet

M Course

  • describe the role of nutrients in the human diet

ACT BSSS Senior Syllabus: Food & Resource Management YR 11-12

Nutrition

  • Functions and sources of food nutrients

ACT BSSS Curriculum Food Science & Management T

Nutrition

  • Functions and sources of food nutrients

Britain AQA GCSE Food Preparation & Nutrition (8585)

3.2 Food, nutrition and health

3.2.1 Macronutrients

QLD QCAA Food & Nutrition General Senior Syllabus 2019

Topic 1: Introduction to the food system

  • describe relevant facts and principles about vitamins, minerals and protein, including:
    • the functions of vitamins, minerals and protein in the body
    • nutrient reference value (NRV) of vitamins, minerals and protein in the diet
    • food sources of vitamins, minerals and protein

SA SACE Nutrition Stage 1 and Stage 2 2021

Core Topic 1: The Fundamentals of Human Nutrition

  1. Humans need essential nutrients for good health

1.1 Why do humans need to include essential nutrients in their diet?

  • How do macronutrients and micronutrients function?

 

TAS TASC Food and Nutrition: FDN315118 Level 2

Unit 1. Nutrition

  1. Macronutrients
  • types, functions, sources, consequences of imbalances:
  • protein (complete & incomplete)
  • lipids/fats (saturated, monounsaturated & polyunsaturated) and trans
  • essential fatty acids Omega 3 and 6
  • relationship between dietary fat and blood cholesterol levels including high density lipoprotein (HDL) and Low Density Lipoprotein (LDL).
  • carbohydrates (mono/disaccharides and polysaccharides including fibre)
  • water

WA SCSA Food Science & Technology YR 11 ATAR

Year 11

Unit 1 Food science

Nutrition

  • food sources and role of macronutrients and water in the body
    • protein – complete and incomplete
    • carbohydrates – starches, sugars, and fibre or cellulose
    • lipids – saturated fats and oils, and unsaturated fats and oils

WA SCSA Food Science & Technology YR 12 ATAR  

Year 12

Unit 3 Food diversity and equity

Nutrition

  • food sources and impact of macronutrient and water intake on health
    • protein – complete and incomplete
    • carbohydrates – starches, sugars, and fibre or cellulose
    • lipids – saturated fats and oils, and unsaturated fats and oils