Vocabulary: Nutrition and Diet

Subject: Food Technology | Year: 7

Name: _________________________ Class/Set: ____________ Date: ____________

Word	Definition	Example Sentence
Macronutrient	A type of nutrient required in large amounts in the diet to provide energy.	Porridge provides a slow release of energy because it is a macronutrient.
Micronutrient	Nutrients needed by the body in very small amounts, such as vitamins and minerals.	Vegetables are essential because they provide the micronutrient components our bodies need to stay healthy.
Carbohydrate	The body's main source of energy, found in foods like bread, pasta, and potatoes.	Wholemeal pasta is a complex carbohydrate that provides long-lasting energy.
Protein	A nutrient essential for the growth and repair of body tissues and muscles.	Chicken, lentils, and eggs are all excellent sources of protein.
Fat	An energy-dense nutrient that protects organs and helps the body absorb certain vitamins.	Avocados contain a healthy type of fat that is good for the heart.
Vitamin	Organic substances required in small quantities for various metabolic functions.	Oranges are a great source of vitamin C, which helps our immune system function.
Mineral	Inorganic elements needed by the body for structural roles, like building strong bones.	Milk is rich in calcium, which is a vital mineral for developing strong teeth.
Deficiency	A health condition caused by a lack of a specific nutrient in the diet over time.	A lack of iron in your diet can lead to a deficiency called anaemia.
Balanced Diet	Eating a wide variety of foods in the right proportions to maintain health.	Following the Eatwell Guide is the best way to ensure you eat a balanced diet.
Dietary Fibre	A type of carbohydrate that cannot be digested, helping the waste move through the gut.	Eating the skins on potatoes increases your intake of dietary fibre.
Hydration	The process of replacing the water in your body to maintain physical and mental function.	Good hydration is essential for concentration during a long school day.
Metabolism	The chemical processes that occur within the body to convert food into energy.	Regular physical activity can help to increase your resting metabolism.
Calorie	A unit used to measure the amount of energy provided by food and drink.	The food label on the packet shows the total calorie count per serving.
Nutrient	Any substance that provides nourishment essential for growth and the maintenance of life.	A healthy meal should contain every essential nutrient required by the human body.
Saturated Fat	A type of fat, usually solid at room temperature, often found in animal products.	Eating too much saturated fat from butter can increase cholesterol levels in the blood.
Unsaturated Fat	A type of fat, usually liquid at room temperature, found in plants and oily fish.	Olive oil is a source of unsaturated fat, which is a healthier alternative to lard.
Malnutrition	A physical condition resulting from a diet that is either insufficient or poorly balanced.	If a person only eats sugary snacks, they may suffer from malnutrition despite eating enough food.
Obesity	A medical condition where excess body fat has accumulated to a level that may affect health.	The government creates healthy eating campaigns to help reduce the rates of childhood obesity.
Energy Balance	The relationship between the energy you take in from food and the energy you use through activity.	To maintain a healthy weight, you must achieve a steady energy balance over time.
Digestion	The process by which the body breaks down food into smaller, absorbable parts.	The digestion of starch begins in the mouth as soon as you start chewing.

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⚠ TEACHER’S GUIDANCE

🍏 Pedagogical Opportunity

• Contextual Hook: For Year 7, link the 'Balanced Diet' definition directly to the Eatwell Guide. This is a statutory requirement of the KS3 National Curriculum for Food Technology.
• Common Misconception: Students often believe 'Fat' is universally 'bad'. Use the definitions for Saturated and Unsaturated Fat to spark a discussion on 'good' fats versus 'bad' fats and their roles in the body.
• Literacy Strategy: Use these words as a 'Spelling Bee' starter or a 'Taboo' style plenary to reinforce retention. Ensure students can distinguish between the spelling of 'fibre' (UK) and the American 'fiber'.

🔍 Mastery and Differentiation

• Scaffolding: For students finding the technicality challenging, focus on the 'Big 5' (Carbohydrates, Protein, Fats, Vitamins, Minerals) before moving to terms like Metabolism or Energy Balance.
• Greater Depth (GDS): Challenge higher-ability students to categorise the list into Macronutrients and Micronutrients without looking at the definitions.

✅ Answer Key & Solutions

• Task 1: Vocabulary Match: (If used as a matching task) Ensure students notice that Fibre is technically a carbohydrate but functions differently, which is why it has its own definition.
• Task 2: Sentence Construction: When students write their own sentences, check that they are using the terms in a culinary or biological context rather than a generic one (e.g., "I like protein" is weak; "I eat beans to get enough protein for muscle repair" is Year 7 standard).