Design and Technology GCSE: Energy needs of the body
A fact-packed but light-hearted animation, featuring the vocals talents of Radio 1's Greg James, the takes a look at the energy the body needs to function, energy balance and recommended exercise.
Without energy it would be impossible to carry out any basic daily activities.
Energy is needed for breathing and even sleeping, as well as sport and other activities.
Macro-nutrients, such as protein, fats and carbohydrates are sources of energy.
The recommended amounts of energy that should come from protein is 15%, while it’s 35% or less from fats and 50% from carbohydrates.
Of the 50% from carbohydrates, 39% should come from bread and pasta and a maximum of 11% from sugar.
A person’s energy requirements depend on their age, gender and activity levels. Men and boys generally need more energy from foods than women and girls.
Athletes need more energy than someone who is sedentary. Exercise is essential for everyone.
Adults are recommended to take at least 30 minutes exercise 5 times a week and children and young people 1 hour every day.
When energy intake matches energy output it is known as energy balance. If a person’s energy intake exceeds their output, they gain body weight.
A person loses weight if their energy intake is less than their output. Balancing energy intake with output maintains a constant body weight - energy balance.
The Royal TV Society award winning, BAFTA nominated team behind this series includes internationally renowned author and illustrator Chris Mould and one of the UK's foremost food and nutrition experts, Anita Cormac OBE.
This clip is from the series Food Preparation and Nutrition.
Most people like sugary, roasted or fried snacks but they can impact negatively on our energy balance.
Students could research typical values per 100g of Energy (KJ and Kcal) in popular branded snacks.
Which have the highest energy values? Students could devise and prepare a healthier snack that is low in sugar, fat and salt and evaluate the product for palatability and appeal as an alternative to higher calorie purchased products.
This clip will be relevant for teaching Food Technology and Modern Studies at GCSE in England, Wales and Northern Ireland.
This topic appears in OCR, Edexcel, AQA, WJEC KS4/GCSE in England and Wales, CCEA GCSE in Northern Ireland