2.2.4

Minerals & Water 2

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Minerals - Fluoride and Iodine

Fluoride and iodine are both trace elements, which are types of minerals. We only need very tiny amounts of trace elements.

Fluoride

Fluoride

We get fluoride from dental products, like mouthwash and toothpaste, as well as some water supplies, seafood and tea.
The NHS suggests brushing teeth twice daily with fluoride toothpaste to meet daily requirements.
We need fluoride to maintain healthy teeth, as fluoride helps to strengthen teeth, fight off tooth decay and harden enamel.

Excess and too little fluoride

Excess and too little fluoride

Excess fluoride is poisonous and can cause discoloured teeth, cancer as well as problems with bones.
Not getting enough fluoride can cause teeth and enamel to weaken, eventually leading to tooth decay.

Iodine

Iodine

We get iodine from vegetables, dairy products and seafood.
We need iodine to make certain hormones.
A serious iodine deficiency can lead to goitre (swelling of the neck) as well as complications in unborn children.

Water

Water makes up a large part of the body. Approximately 60% of the human body consists of water. Water is found in body fluids, like saliva, sweat and blood, as well as body cells.

Why do we need water?

Why do we need water?

We need water to:
- Keep skin and mucous membranes healthy.
- Remove waste (for example, for excretion).
- Control our body temperature (for example, through sweating).
- Support digestion.
- Help with chemical reactions in the body.

Sources

Sources

We get water from both food (e.g. milk, meat, fish, eggs, fruits and vegetables) and drinks.
Water is added to foods too, like soups, pastries and pasta.

Losing water and dehydration

Losing water and dehydration

We lose water from our bodies through breathing, urinating, excreting faeces and sweating.
Drinking too little water (to make up for water loss) causes dehydration. Dehydration causes:
- Overheating.
- Feeling weak and nauseous.
- Reactions to slow down.
- Confusion.
- Thickening of the blood (it's more difficult for the heart to pump thick blood around the body).
- Change in heart rate and blood pressure.

Quantities

Quantities

A person should try to drink around 2 litres of water per day.
A person should drink more than 2 litres if it's particularly hot or if they're exercising.

Overhydration

Overhydration

Drinking lots and lots of water in a short space of time can have serious consequences. Symptoms can include:
- Feeling confused or nauseous.
- Headaches.
- Diluting substances in the blood and the body's concentration of nutrients.
- Organ failure (e.g. kidney and heart).

1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills 1.1.2Knife Skills 1.1.3Preparing Fruit, Vegetables & Using Equipment 1.1.4Cooking Methods: Prepare, Shape & Combine 1.1.5Sauce Making, Tenderising & Marinating 1.1.6Dough & Pastry 1.1.7Shaping & Finishing Dough 1.1.8Raising Agents & Mixtures 1.1.9End of Topic Test - Food Preparation Skills 1

2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins 2.1.2Proteins 2 2.1.3Fats 2.1.4Carbohydrates 2.1.5Carbohydrates 2

2.2

Micronutrients

2.2.1Fat-Soluble Vitamins 2.2.2Water-Soluble Vitamins 2.2.3Minerals & Water 2.2.4Minerals & Water 2 2.2.5End of Topic Test - Macro & Micronutrients

2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet 2.3.2Informed Choices for a Balanced Diet 2 2.3.3Energy Needs 2.3.4Nutritional Analysis 2.3.5Diet Modifications 2.3.6Diet-Related Problems 2.3.7Diet-Related Problems 2 2.3.8End of Topic Test - Nutritional Needs & Health

3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer 3.1.2Water-Based Cooking Methods 3.1.3Fat-Based Cooking Methods 3.1.4Dry Cooking Methods 3.1.5Dry Cooking Methods 2

3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates 3.2.2Fats & Oils 3.2.3Raising Agents 3.2.4End of Topic Test - Food Science

4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage 4.1.2Enzymes & Signs of Food Spoilage 4.1.3Food Poisoning 4.1.4Bacterial Contamination 4.1.5Microorganisms in Food Production

4.2

Principles of Food Safety

4.2.1Temperature Control 4.2.2Ambient Foods & Food Labels 4.2.3Preparing, Cooking & Serving Food 4.2.4End of Topic Test - Food Safety

5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice 5.1.2Food Choices 5.1.3Religious Food Choices 5.1.4Food Labels 5.1.5Mandatory Food Labels 5.1.6Optional Food Labels 5.1.7Marketing Influences 5.1.8End of Topic Test - Food Choice

5.2

British & International Cuisines

5.2.1British Cuisine 5.2.2Japanese Cuisine 5.2.3Japanese Ingredients & Dishes 5.2.4Spanish Cuisine 5.2.5Spanish Ingredients & Dishes

5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems 5.3.2Sensory Testing Methods 5.3.3Sensory Testing Methods 2 5.3.4End of Topic Test - Cuisines & Senses

6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming 6.1.2Food Sources - Genetically Modified Crops 6.1.3Food Sources - Reared Food 6.1.4Food Sources - Caught Food 6.1.5Food & The Environment 6.1.6Food & The Environment 2 6.1.7Sustainability of Food 6.1.8Sustainability of Food 2 6.1.9End of Topic Test - Environmental Impacts

6.2

Food Processing & Production

6.2.1Primary Food Processing 6.2.2Primary Food Processing 2 6.2.3Secondary Food Processing 6.2.4Fortification 6.2.5Additives 6.2.6End of Topic Test - Food Processing & Production

Jump to other topics

1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills 1.1.2Knife Skills 1.1.3Preparing Fruit, Vegetables & Using Equipment 1.1.4Cooking Methods: Prepare, Shape & Combine 1.1.5Sauce Making, Tenderising & Marinating 1.1.6Dough & Pastry 1.1.7Shaping & Finishing Dough 1.1.8Raising Agents & Mixtures 1.1.9End of Topic Test - Food Preparation Skills 1

2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins 2.1.2Proteins 2 2.1.3Fats 2.1.4Carbohydrates 2.1.5Carbohydrates 2

2.2

Micronutrients

2.2.1Fat-Soluble Vitamins 2.2.2Water-Soluble Vitamins 2.2.3Minerals & Water 2.2.4Minerals & Water 2 2.2.5End of Topic Test - Macro & Micronutrients

2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet 2.3.2Informed Choices for a Balanced Diet 2 2.3.3Energy Needs 2.3.4Nutritional Analysis 2.3.5Diet Modifications 2.3.6Diet-Related Problems 2.3.7Diet-Related Problems 2 2.3.8End of Topic Test - Nutritional Needs & Health

3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer 3.1.2Water-Based Cooking Methods 3.1.3Fat-Based Cooking Methods 3.1.4Dry Cooking Methods 3.1.5Dry Cooking Methods 2

3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates 3.2.2Fats & Oils 3.2.3Raising Agents 3.2.4End of Topic Test - Food Science

4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage 4.1.2Enzymes & Signs of Food Spoilage 4.1.3Food Poisoning 4.1.4Bacterial Contamination 4.1.5Microorganisms in Food Production

4.2

Principles of Food Safety

4.2.1Temperature Control 4.2.2Ambient Foods & Food Labels 4.2.3Preparing, Cooking & Serving Food 4.2.4End of Topic Test - Food Safety

5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice 5.1.2Food Choices 5.1.3Religious Food Choices 5.1.4Food Labels 5.1.5Mandatory Food Labels 5.1.6Optional Food Labels 5.1.7Marketing Influences 5.1.8End of Topic Test - Food Choice

5.2

British & International Cuisines

5.2.1British Cuisine 5.2.2Japanese Cuisine 5.2.3Japanese Ingredients & Dishes 5.2.4Spanish Cuisine 5.2.5Spanish Ingredients & Dishes

5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems 5.3.2Sensory Testing Methods 5.3.3Sensory Testing Methods 2 5.3.4End of Topic Test - Cuisines & Senses

6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming 6.1.2Food Sources - Genetically Modified Crops 6.1.3Food Sources - Reared Food 6.1.4Food Sources - Caught Food 6.1.5Food & The Environment 6.1.6Food & The Environment 2 6.1.7Sustainability of Food 6.1.8Sustainability of Food 2 6.1.9End of Topic Test - Environmental Impacts

6.2

Food Processing & Production

6.2.1Primary Food Processing 6.2.2Primary Food Processing 2 6.2.3Secondary Food Processing 6.2.4Fortification 6.2.5Additives 6.2.6End of Topic Test - Food Processing & Production

Practice questions on Minerals & Water 2

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

1
Which of the following is NOT a trace mineral?Multiple choice
2
Why do we need fluoride?Fill in the list
3
Which of the following conditions can be caused by a serious iodine deficiency?Multiple choice
4
Why do we need water?Fill in the list
5
According to the NHS, how much water should each person drink on an average day?Multiple choice

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Minerals & Water

End of Topic Test - Macro & Micronutrients