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MYP3 - Unit 3 - What Should I Eat

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22 views2 pages

MYP3 - Unit 3 - What Should I Eat

Uploaded by

isidora.piani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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1.

Carbohydrates

● Types and Sources of Carbohydrates: Explore simple vs. complex carbohydrates


and their dietary sources.
● Role in Energy Production: How carbohydrates are converted to glucose and their
role in cellular respiration.
● Impact of Excess/Deficiency: Discuss the effects of carbohydrate imbalance on
health (e.g., diabetes, hypoglycemia).
● Sustainability in Production: Investigate sustainable farming practices for
carbohydrate-rich crops (e.g., rice, wheat, maize).

Activities:

● Debate: "Are low-carb diets sustainable for everyone?"


● Create infographics explaining carbohydrate digestion and absorption.

2. Proteins

● Functions of Proteins: Importance in muscle building, enzyme activity, and


immunity.
● Complete vs. Incomplete Proteins: Compare animal-based and plant-based
protein sources.
● Protein Deficiency: Study conditions like kwashiorkor and the global impact of
protein malnutrition.
● Protein Synthesis and DNA: The connection between genes and protein
production.

Activities:

● Role-play: Simulate protein synthesis in the cell.


● Research: Propose creative recipes for plant-based protein alternatives.

3. Fats

● Types of Fats: Saturated, unsaturated, and trans fats—sources and effects on the
body.
● Role in the Body: Explore fat’s function in energy storage, insulation, and hormone
production.
● Fats and Health Risks: Evaluate the link between fats and cardiovascular diseases.
● Sustainable Fat Sources: Investigate sustainable alternatives like algae-based oils.

Activities:

● Group presentations on "Good fats vs. Bad fats."


● Critical thinking task: Analyze food labels to assess fat content and health
implications.

4. Vitamins

● Water-Soluble vs. Fat-Soluble Vitamins: Their roles, sources, and deficiencies


(e.g., vitamin C for immunity, vitamin D for bones).
● Vitamin Deficiencies and Diseases: Study scurvy, rickets, and night blindness.
● Preservation of Vitamins: Creative ways to prevent loss of vitamins during cooking.

Activities:

● Design an awareness campaign on the importance of vitamin-rich diets.


● Experiment: Test the vitamin C content in different juices or fruits.

5. Minerals

● Macro vs. Micro Minerals: Functions of calcium, iron, potassium, and zinc in the
body.
● Deficiency Diseases: Study anemia, goiter, and osteoporosis.
● Minerals in Soil and Food: Investigate how soil quality impacts mineral content in
food.

Activities:

● Research project: Trace how iron deficiency impacts global populations.


● Creative task: Design a meal plan rich in essential minerals.

Interdisciplinary Connections to MYP3:

● Sciences: Chemical composition of nutrients and their metabolic pathways.


● Individuals and Societies: Impact of food production and consumption on society
and the environment.
● Design: Create sustainable meal plans or nutrient-rich recipes for specific needs.

These subtopics and activities encourage holistic learning, connect to global challenges,
and help students develop as inquiring, knowledgeable, and caring individuals.

4o

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