Lesson plan: Looking for foods that contain starch, what are the foods that contain starch?

The process of the activity. 1) Magic show to understand the role of starch.

1. The teacher shows the white paper and sprays the liquid with a small watering can, and the pattern is displayed on the paper, and the children guess.

2. Understand starch. Several common starches are presented.

3. The teacher briefly introduces the role of starch.

2) Young children guess.

1. Show the record sheet and guide the children to identify the food in the record paper one by one.

2. Ask children to guess which foods contain starch?

3. Guide children to record their guesses in the record paper.

4. Communicate your own guesses within the group.

3) Experimental verification.

1. Showing iodine wine, the teacher tells the children in a mysterious tone that this is the "magic water" that we use to verify whether these foods contain starch.

2. Invite children to observe the color of "magic water". (Taw-brown). Recognize that iodine is a white crystal.

3. Introduction: "Magic Water" turns dark blue when it encounters starch. Teacher presentations.

4. Children conduct experiments in groups and record the results of the experiments.

5. Teachers guide and inspect in groups.

4) Exchange and discussion.

1. Introduce your own experimental results.

2. According to the introduction of the children, the teacher verifies them one by one.

5) Game extension.

1. When the child comes home, guess and verify which foods at home contain starch?

2. Try to paint with starch.

Starchy foods mainly refer to foods rich in carbohydrates and root vegetables. Carbohydrate-rich foods include rice, wheat, corn, etc., while root vegetables include potatoes, potatoes, yams, etc. In addition, various starchy fruits such as beans and bananas are also included in starchy foods.

Eating starchy foods can inhibit bowel cancer. However, eating too much starchy food will make you fat, so use it with caution.

So what foods are starchy?

Common starchy foods are:

Cereals, noodles (rice, rice noodles, jelly, glutinous rice balls, rice cakes, cereals, bread, steamed buns, steamed buns, dumpling wrappers, wonton wrappers, noodles, pancakes, steamed dumplings, corn, cakes, biscuits, mala cakes, phoenix cakes, radish cakes, taro cakes.

Root foods (potatoes, taro, sweet potatoes, pumpkins, lotus roots.)

Legumes (peas, mung beans, red beans.

Fruits with a high starch content (bananas, plantains, dates, peaches.

High-calorie fruits: melon fruits, durian, lychee, longan.

I hope mine can help you, and I wish you all the best in your studies and work!

【Teaching Objectives】

Scientific concept: Rice in the mouth reacts to saliva and undergoes chemical changes.

Starch and iodine will undergo chemical changes, and the new substance produced is blue-purple, which can be used to test whether starch is present in food.

Process & Methodology:

Conclusions are obtained by careful experience, analytical reasoning, and experimental verification.

Experiments are conducted to see if starch is present in some foods.

Emotional Attitude Values:

Develop an interest in exploring new things.

Teaching Focus] Experiment on chemical changes between rice, starch and iodine wine.

Teaching difficulty] The reason for the sweetness of rice.

Teaching preparation] Rice, starch, iodine, droppers, and bring your own common foods.

Teaching process] 1. Talk about life experience:

Do you know what rice we eat every day?

Students talk about it, and it arouses the connection between classroom and life.

2. Taste the rice:

1. Ask every student to taste it, and immediately ask students to answer the taste while tasting. 2 After 3 minutes, ask the students to speak.

2. Think: Is rice sweet? What does that mean? Why wasn't it when I first ate it, and how was it sweet later?

3. Try steamed bread or bread for 1 2 minutes, what does it taste like? What do you think their sweetness has to do with it? (Some of the students have knowledge in this area).

4. Read 30 pages of the textbook. Recognize the presence of starch and the role of saliva.

3. Starch experiment:

1. Show the starch and observe and feel the starch.

3. Use a dropper to drip iodine wine on the rice, and observe, what does it mean? Verified our profile.

4. Think: Does the blue substance still have our rice and starch? Is it a new substance? This is a chemical change.

4. Identification of food starch:

Activity: Now that iodine wine can identify starch, we can identify whether starch is present in many foods. Guess and verify your food, on page 31**.

5. Exciting Extension: Mysterious Letters.

Activity: During the revolutionary period, we need to write a wordless secret letter to convey the message, (show the prepared secret letter in advance), who can help us interpret it?

Extracurricular Activities: Make cryptic wordless letters.

Grain crops all contain starch, including corn, rice, flour, mung beans, broad beans, peas, and the latter three starches can be made into vermicelli. Sweet potatoes (sweet potato), potatoes, lotus root (lotus root) and so on. Moreover, the starch content is relatively high, and generally speaking, leafy vegetables in vegetables have less starch content.

Starchy foods include: cakes, biscuits, bread, sweet potatoes, rice, potatoes, corn, pumpkin, taro, candy, macaroni, wheat, sago, etc.

There are tuber plants, such as potatoes, sweet potatoes, etc.

rice, potatoes, sweet potatoes, yams, taro flour, etc.

Starchy foods are often seen in life, such as cereals, noodles, beans, roots, and many fruits, which contain a lot of starch. Yams belong to the root class and contain starch, and the protein content is also high, but the fat of starch is very low, and water-soluble fiber can also bring satiety; Barley is a cereal that contains starch, and unrefined rough barley contains a variety of nutrients, including B microbiotics, calcium, phosphorus, magnesium, iron, potassium and other minerals. Starchy foods should be cooked with less salt and oil, otherwise it will affect the taste of starchy foods.

Starchy foods are suitable for staple foods and can have a good feeling of satiety.

Starch provides energy to the human body, and starch is first broken down into maltose by salivary amylase in the human body, which then breaks down into glucose. Glucose.

After the process of glycolysis, pyruvate is generated, pyruvate; Or starch is directly broken down into glucose-1-p, a glycolytic intermediate (this part does not come.)

Mix well with saliva in time). Pyruvate is then produced. Pyruvate in turn binds to enzymes to form acetyl-CoA. Then enter the citric acid cycle.

Mr. into citric acid. For every glucose consumed in the citric acid cycle, 6 NADH and 2 FADH2 (electron carriers) are produced. And then.

Within the mitochondrial membrane structure, these electrons generate large amounts of ATP, energy, through ATPASE.

The role of starch in making other foods.

In addition to being used in cooking, starch also plays a great role in various food processing.

Seed powder sausage, stuffed belly, cold powder, jiongzi, powder skin, vermicelli, ham, Luohan belly, etc.

There are too many foods that contain starch, so if you ask about foods that do not contain starch, there should be less.

While learning about starch, let's learn about other nutrients so that the nutrition will be balanced!

Various nutrients** to which foods.

Foods with a lot of protein Animal foods are rich in eggs (chicken, duck, goose, quail eggs), lean meat (pigs, sheep, cows, poultry, etc.), milk (humans, sheep, milk), fish (freshwater, seawater), shrimp (freshwater, seawater) and so on. Soybean and broad bean, peanut, walnut and melon seeds are more abundant in plant foods, and a small amount of protein is also found in rice and wheat.

Foods that contain more fat animal oils, such as lard, cod liver oil; Vegetable oils, such as vegetable oil, peanut oil, soybean oil, sesame oil. Meat, eggs, soybeans, etc. also contain fat.

Foods high in carbohydrates Cereals: rice, flour, corn;

Starches: yams, potatoes, taro, mung beans, peas; Sugars: glucose, fructose, sucrose, maltose; There are also fruits and vegetables.

Foods with a lot of minerals 1Foods containing more calcium: beans, milk, egg yolks, bones, dark green vegetables, rice bran, wheat bran, peanuts, kelp, seaweed, etc.

2.Foods containing more phosphorus: whole grains, soybeans, broad beans, peanuts, potatoes, hard fruits, meat, eggs, fish, shrimp, milk, liver, etc.

3.Foods with more iron: the liver is the most abundant in iron, followed by blood, heart, liver, kidney, fungus, lean meat, eggs, green leafy vegetables, bok choy, snow ferns, sesame, beans, kelp, seaweed, apricots, peaches, plums, etc.

Cereals also contain a certain amount of iron. 4.Foods that contain more zinc:

Kelp, milk, eggs, oysters, soybeans, eggplant, lentils, etc. 5.Foods that contain more iodine:

Kelp, seaweed, etc. 6.Foods that contain more selenium:

Seafood, liver, kidney, meat, rice, etc.

Foods that contain more vitamins 1Foods rich in vitamin A: cod liver, milk, egg yolks, vegetables (alfalfa, carrots, tomatoes, pumpkin, yams, etc.), fruits (apricots, plums, cherries, hawthorns, etc.).

Carotene, the precursor to vitamin A, is contained in vegetables and fruits. 2.Foods that contain more vitamin B1:

Cereals, wheat bran, bran, legumes, liver, meat, eggs, milk, fruits, vegetables, etc. 3.Foods that contain more vitamin B2:

Liver, kidneys, egg yolks, yeast, milk, various leafy vegetables (spinach, sherry mushroom, celery, etc.). 4.Contains more vitamin C is food:

Fresh vegetables, fruits, sprouts, etc. 5.Foods that contain more vitamin D:

Cod liver oil, egg yolk, milk and mushrooms, dried vegetables. 6.Foods that contain more folic acid:

Yeast, liver and green leafy vegetables.

Water ** for all kinds of food and water.