Fri, 03/02/2012 - 17:57 — Visitor

 

 

Introduction to module 

 

Red meat provides high biological protein and important micronutrients, all of which are essential for good health throughout life. 
 
Most healthy balanced diets will include lean meat in moderate amounts, together with starchy carbohydrates (including wholegrain foods), plenty of fruit and vegetables and moderate amounts of milk and dairy foods. This module looks at the role of red meat in the diet. 
 

 

 

Key messages 

 
  • Red meat and meat products can make an important contribution to nutrient intakes in the diet. 
  • Within the context of a healthy, varied diet lean red meat contributes protein, long chain n-3 fatty acids, and micronutrients such as iron, zinc, selenium and vitamin D and vitamins B3 and vitamin B12). 
  • Some of these nutrients are more bio-available in meat than alternative food sources, and some have been identified by Scientific Advisory Committee on Nutrition as being in short supply in the diets of some sections of the population (SACN, 2008).
 

Resources available

 

All about meat resources

1x PowerPoint presentation
3x Worksheets - Meat and Health Note sheet and Answers sheet
 - The meat I eat
 - How much meat is that?
2x Interactive whiteboard (IWB) activities - Which nutrient is it? and Label the label
- PowerPoint presentations
- Notebooks
- Flipcharts
 

Links to existing resources

A range of Digi bites could be used when addressing this topic. These include: 
  • Introduction to red meat
  • Health benefits of red meat
  • Nutritional benefits of red meat
  • Worksheets
  • Downloads
 
The interactive Digi bite Quiz 1 focuses on questions from the first 15 Digi bites about eating a healthy, balanced diet. This Quiz can be played online or downloaded and used in the classroom.
 
Downloads
On the Meat and Education website there are also a variety of different downloads which could be used to support the teaching of this topic. 
o Using the poster Nutritious and delicious compare and contrast the 
nutritional differences between the cuts of meat shown. 
o The South East Asian – Getting the balance right poster is a great image to stimulate discussion and to compare and contrast with the UK diet. 
 
Classroom activities
  • Use the PowerPoint presentation to complete the worksheet
  • Research the changes that have influenced the reduction in fat content of red meat.
  • Ask students to survey the  school canteen or dining hall to identify what is on the menu and how much red meat is served .
  • Conduct a survey  to  identify the weight of different cuts of meat.
  • Ask students to record the different types of red meat and amounts consumed over one week.
 

Curriculum Links

 

England

 
Design and technology Key Stage 3 The study of making in:
food should include: 
• healthy eating models relating to a balanced diet, the nutritional needs of different groups in society and the factors affecting food choice and how to take these into account when planning, preparing and cooking meals and products. 
• the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties.
 
Science Key Stage 3  
3.3 Organisms, behaviour and health conception, growth, development, behaviour and health can be affected by diet, drugs and disease.
 

Wales

 
Design and technology Key Stage 3  
Making (Food) Pupils should be given opportunities to: 
• apply current healthy eating messages in relation to the nutritional needs of different groups in society and consider issues of sustainability in order to make informed choices;
• when planning, preparing and cooking meals or products; classify food by commodity/group and understand the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties.
 
Science KS3
Range: how food is used by the body as fuel during respiration and why the components of a balanced diet are needed for good health.