Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

AQA PE GCSE Diet

Recap on diet for GCSE PE students
by

Lisa Reynolds

on 19 March 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of AQA PE GCSE Diet

Must be able to identify the proportions of food required in a diet
Should be able to explain the effects of dietary balance
Could be able to analyse the use of nutrition to improve performance Learning Objectives Balanced diet Plenary The following symptoms/effects can be caused:
weight gain
weight loss
heart disease
hair loss
diabetes
infertility
headaches
sickness
tiredness There are a number of problems which can
be caused by an imbalance or deficiency
in your diet The part of a balanced diet mainly responsible for muscle growth and repair is:
Carbohydrates
Vitamins
Proteins
Fats
(1 mark) Examination questions The eatwell plate is based on the five food groups:
◾Bread, rice, potatoes, pasta and other starchy foods
◾Fruit and vegetables
◾Milk and dairy foods
◾Meat, fish, eggs, beans and other non-dairy sources of protein
◾Foods and drinks high in fat and/or sugar

The eatwell plate encourages the choice of different foods from the first four groups every day, to help ensure the population obtains a wide range of nutrients needed to remain healthy.

Choosing a variety of foods from within each group will add to the range of nutrients consumed. Foods in the fifth group – foods and drinks high in fat and/or sugar are not essential to a healthy diet. Watch the following videos, highlight what the deficiency and/or imbalance is and the symptoms associated with it Maintaining a balanced diet is essential for all performers.
12 (a) What is dehydration? How can a performer avoid becoming dehydrated? ............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................ (2 marks)
12 (b) If a performer does not have a balanced diet, they may experience problems. Name one of these problems (not dehydration). Describe the problem you have named and state how this problem might have been caused. ............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................
............................................................................................................................................ (3 marks
Full transcript