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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Lesson 4: Salty Foods – Benefits and Risks
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.
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.
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;
3) Salt is still a hazard; the risk is reduced.