Mission:Explore Food: 4

Product Information

In your second week, you’ll investigate the different relationships between food and the gut, brain, appetite and genes. You’ll also gain an understanding of how food affects fertility and pregnancy. You will explore how food can be important both in preventative health and as an aid in the management of certain chronic diseases today, in the past and in the future. Why macronutrients and antioxidants are special

The importance of nutrition and the impact of different public health initiatives from around the world. On this course, you’ll learn how food science and nutrition helps us to understand and study the fascinating world of food.GCSEs at grades 9 to 4 (A* to C), or equivalent, including English and maths, for an advanced apprenticeship Nutrition information is based on the McCance and Widdowson's The Composition of Foods integrated dataset (CoF IDS) (2015). The information provided in this resource is provided under the Open Government Licence. Terms can be found at: http://www.nationalarchives.gov.uk/doc/open-government-licence

Thinking about improving your sports performance? Want to help friends and family make the most of their physical fitness activities? One factor to consider is food! Whether you realize it or not, what you eat does change your body! It affects how you feel, and can even change how you perform in sports. This science fair project will help you explore the link between what goes in your mouth and what your legs and arms can do. To begin, you’ll learn about what food contains and what makes it special. From macronutrients and micronutrients to antioxidants, you’ll discover how each element contributes to your overall health and wellbeing.IANE membership enables access to a global network of medical nutrition experts and knowledge symposia, bespoke support and mentorship to implement nutrition into practice, and opportunities to participate in public health nutrition advocacy initiatives through NNEdPro’s partnership with governmental and non-governmental organisations. This course has been certified by the Association for Nutrition. It meets AfN standards for nutrition training of individuals working at Level 1 on the Qualifications and Credit Framework (QCF). A range of interactive activities including memory and matching games, fill in the gap, cooking videos with questions to answer, and activities with 'hot-spots' which provide jumping off points with further information. Finally, we’ll discuss the complexities of nutrition science, how it’s evolving, and how nutrition misinformation may end up as fact. Then you’ll learn to apply mindfulness to the way you engage with your food. You’ll also explore how nutritional needs vary in different countries and how policies on nutrition are developed.

Have you ever wondered how nutritionists know how many Calories a certain food contains? In this project you will learn a method for measuring how many Calories (how much chemical energy) is available in different types of food. You will build your own calorimeter to capture the energy released by burning a small food item, like a nut or a piece of popcorn. This project gives a new meaning to the phrase "burning calories!"

Food - a fact of life provides Explore Food, a free user-friendly online nutritional analysis tool for secondary school pupils.

How much iron is in your cereal? In this experiment, you will devise a way of testing foods for supplemental iron additives. Then you will use your design to test different breakfast cereals to see how much iron they contain. Which brand of cereal will have the most iron in it?Nutrition information is based on the McCance and Widdowson's The Composition of Foods integrated dataset (CoF IDS) (2015). The data is available from: https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid The information used in this resource is provided under the Open Government Licence. Terms can be found at: www.nationalarchives.gov.uk/doc/open-government-licence You’ll examine how new food technologies are revolutionising food production and how new products are developed. Completion of this course enables doctors and healthcare professionals to apply for membership of the International Academy of Nutrition Educators (IANE) - a membership only open to qualified health professionals.