Health and disease, Year 7: more practice

The right amounts of all the nutrients, plus fibre and water

HintThink about all of them, not just one.

The whyA balanced diet gives enough of each nutrient for energy, growth and repair without too much or too little.

It has too much fat and sugar and too little protein, vitamins and fibre

HintThink about what is in excess and what is missing.

The whyA balanced meal needs a mix of food groups. This one is high in energy but low in several nutrients the body needs.

They provide vitamins, minerals and fibre

HintThink about what fresh produce contains besides sugar.

The whyFruit and vegetables supply vitamins and minerals that keep the body working, plus fibre to keep the gut moving.

Obesity

HintUnused energy is stored.

The whyThe extra energy is stored as body fat. Obesity raises the risk of heart disease and type 2 diabetes.

Fat

HintThink of blubber.

The whyFat stores more energy gram for gram than carbohydrate, and a layer under the skin reduces heat loss.

Calcium

HintMilk and cheese are rich in it.

The whyCalcium makes bones and teeth hard. Good sources include milk, cheese and green leafy vegetables.

An egg

HintProtein is used for growth and repair.

The whyEggs, meat, fish, beans and dairy foods are rich in protein.

Bacteria

HintThese are single-celled microbes without a nucleus.

The whyBacteria feed on the sugar in milk and make lactic acid. This makes the milk thicken and taste sour.

A fungus (a mould)

HintAlexander Fleming noticed it growing on a petri dish.

The whyPenicillin comes from a mould called Penicillium. It kills bacteria but does not work on viruses.

Most are harmless or useful

HintThink of how many microbes there are compared with the number that cause disease.

The whyOnly a small proportion of microbes cause disease. Many live safely on and in us, or are used to make food and medicines.