Testing Fats in Food

Patricia A. Banks Rosa L. Parks Middle School
14700 So. Robey
Dixmoor IL 60426
(708) 371-9575
Objectives: The main objective of this Mini-teach is to provide students with the opportunity to test the presence of fat in foods. Students will become more aware of their daily diet. Materials Needed: brown paper bag bread (white/wheat) peanut butter cheese margarine peanuts (shelled/processed) cooking oil activity worksheet meat pencil and paper Strategy: Activity 1-Students were shown a brown paper bag to observe and tell what was in the bag. Students gave many different answers. The answers were written on the board, then the actual contents of the bag was revealed. Activity 2-How can you test for fat? Cover the work area with newspaper. Rub a small sample of each material on the paper bag. Watch for any changes, record what you have observed on the activity worksheet. Activity 3-The removal of fat from a chicken: The chicken was weighed before cutting. The chicken was cut, the fat and the skin were removed and weighed to determine the percentage of fat. The chicken was weighed again to determine the weight. Finally, the bones were removed and weighed to get an accurate weight of the whole chicken versus the non-fat chicken. Performance Assessment: 1. Students observed changes on the paper bag when fat was present in a food. 2. Students became more aware of the important of having less fat in their diet. 3. Students discuss the facts of: A. Losing weight-people who want to lose weight take some fatty foods out of their diet. B. A balanced daily diet-nutrition and metabolism are closely related. The input into metabolism is our diet. In other words, "You are what you eat." Conclusion: To determine the effects of diet on growth and health requires not only doing experiments but getting a good understanding and eating a balanced diet.
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