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C 3 Chemicals in Our Lives – Risks & Benefits. Lesson 4 : Salty Foods – Benefits and Risks. Objectives. MUST describe the purpose of adding salt to food SHOULD understand the health problems linked to a high-salt diet

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c 3 chemicals in our lives risks benefits

C3 Chemicals in Our Lives – Risks & Benefits

Lesson 4: Salty Foods – Benefits and Risks

objectives
Objectives
  • MUSTdescribe the purpose of adding salt to food
  • SHOULD understand the health problems linked to a high-salt diet
  • COULD use data on the health effects of salt in food and understand how decisions are made about risks
key words
KeyWords
  • You need to be able to define the following:
    • Hazard
    • Risk
textbook answers
Textbook Answers

1)High – vegetable soup, sausages, baked beans; Low – milk, bread (or any fruit or vegetables).

2) To preserve it/keep it fresh.

3) 62 000 000 ÷ 1000 = 62 000 (actually it is closer to 67 000).

4) Although the chance of having a stroke is fairly small (1 : 1000), the outcome is very severe (death); so a high-salt diet carries a high risk.

textbook answers1
Textbook Answers

5) The amount of salt in various foods; symptoms and chances of getting various diseases; suggestions for low-salt diets.

6)For – people will be healthier; lower cost to the health service; Against – civil liberties; difficult to monitor as some salt is necessary in diets; difficult to set a ‘safe’ limit in specific foods because everyone eats a mixed diet.

7) They like the taste; but do not recognise the risk as being high.

worksheet answers
Worksheet Answers

Activity 1 (Low demand)

1) a) (i) 2; (ii) 3 g; (iii) 2 g; (b) the soup; (c) 5 g

d) He will probably exceed the 6 g; reached 5 g with one small meal.

Activity 2 (Standard demand)

1) By 4 g;

2) 25%

3) Salt is still a hazard; the risk is reduced.

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