Dietary fibre is the portion of fruits, vegetables, nuts and grains we eat that is resistant to digestion and absorption in the small intestine. However, bacteria that live in the large intestine ...
We all eat food because it provides the fundamental types of materials required to keep our bodies functioning. These materials can be categorised as: macronutrients – carbohydrates, proteins ...
The foods we eat supply the energy needed by the body to drive its complex chemical, mechanical and electrical systems. Where does this energy come from, how is it locked into food molecules and ...
In this activity, students listen to AgResearch’s Dr Matthew Barnett, the singing scientist, performing his latest YouTube release called I love fibre. Students then answer sets of questions and ...
In this activity, students use the Futures thinking toolkit to investigate vitamin C and new fruit varieties. By the end of this activity, students should be able to: describe the role vitamin C ...
It has been estimated that about 18% of the human body is made up of protein. Like carbohydrates and fats, proteins are made up of the elements carbon (C), hydrogen (H) and oxygen (O) but they ...
Be part of a worldwide movement and use Global Earth Challenge to submit or classify photos to help our planet’s environment and human health. Global Earth Challenge is a citizen science campaign ...
Capture wild microbes and turn them into bread – for science! This is a project you could do with your students in the classroom or they can do at home. Microbes are found in every environment on ...
Alzheimer’s disease is an irreversible, progressive brain disorder that slowly destroys memory and thinking skills and eventually even the ability to carry out the simplest tasks. In this online ...
Students develop knowledge of new technology that enables fish oil to be added to food without a fishy taste or smell and design an advertisement to promote an omega-3 enriched food. Purpose To ...
Students investigate the occurrence of food-related conditions, for example lactose intolerance, within their school or community in order to make a packed lunch suitable to take on a school ...
In this unit plan, students develop their knowledge of food and product development to produce a snack bar for a specific target market. Download the unit plan below. Purpose To consider what ...
Dr David Stevenson, a senior scientist with Plant & Food Research, defines the term phytochemical and explains some of the actions a class of phytochemicals called polyphenols have within the ...
Carolyn Cairncross, a nutritionist with the New Zealand Nutrition Foundation, explains the meaning of the term ‘macro’ and then identifies the macronutrients as carbohydrate, fat and protein ...
The nutrigenomics research is being carried out by researchers from the University of Auckland and government-funded research institutes (Crown Research Institutes, or CRIs): Plant & Food ...
The purpose of this animation is to show visually how glucose molecules can be assembled to form simple sugars and large macromolecular carbohydrates such as starch and cellulose. To use this ...
Use this graphic organiser to place the food cards where you think they belong. This activity can be done individually, in pairs or as a whole class.
This interactive explains the first steps in the process of making traditional Gouda cheese. Find out more about the final steps in the cheese making process in this related interactive.
