Design and Technology/Biology KS3: The science behind fat

WARNING: contains behaviour which could be imitated.

Comedian and CBBC star Johnny Cochrane explains his fondness for fast food and curry.

We find out about the molecular structure of fat, its food sources and its function in the body.

Stefan Gates demonstrates how much exercise you have to do to burn off high-fat foods, and discusses the long term health risks of putting on weight.

He explains the difference between saturated and unsaturated fats, and their links to cholesterol and heart disease.

He uses an experiment to show how much of both types of fat are contained with one portion of chicken korma.

This clip is from the series Gastro Lab.

Teacher Notes

After watching the clip, pupils can be set the following task:

Examine food labels (or manufacturer’s nutritional information) from a range of 3 or 4 ready- made meals.

List the unsaturated and saturated fat content.

What ingredients provide the saturated and unsaturated fat content?

Evaluate the amount of fat that is provided by the meal for a healthy diet.

What could be changed to reduce the fat content in the meal?

Curriculum Notes

This clip will be relevant for teaching Biology and Food Technology at Key Stage 3 in England, Wales and Northern Ireland, and 3rd Level in Scotland

More from Gastro Lab

The science behind carbohydrates
The science behind dietary fibre
The science behind hydration
The science behind protein
The science behind vitamins and minerals