week1-nutritionvalueofegg-221107233039-037ba2f8.pptx

educational purposes

1. The learners will guess the word based on the given hints/pictures. They will combine the clues to form a word (Note: Some of the hints are sounds like).

2. CALORIES

3. PRO TIN PROTEIN

4. CARBOHYDRATE

5. VITAMINS

6. FOLATE

7. NUTRITIONA L VA L U E AND COMPONENTS OF EGG

8. UNLOCKING OF DIFFICULTIES LECITHIN – any of a group of phospholipids that are found in many plant and animal tissues, especially egg yolk.

9. CHALAZAE – One of a pair of spiral threads of albumen holding the yolk of a bird is egg in position. ALBUMEN – the white of an egg.

10. CHALKY – of or like chalk. CANDLING – to examine (eggs) freshness and fertility by holding them up to a bright light.

11. ENERGY VALUE OF EGGS

12. PROTEIN Eggs are excellent source of protein. Egg protein is of high biological value and as it contains all the essential amino acids needed by the human body.

13. VITAMINS B Vitamins Vitamin A Vitamin D Vitamin E

14. MINERALS Iodine Phosphorus Zinc Selenium Calcium Iron

15. CARBOHYDRATE AND DIETARY FIBER Egg contain only traces of carbohydrate and no dietary fiber

16. FAT 11.2% fat is found entirely in the yolk 0.05% in albumen

17. CHOLESTEROL Essential to the structure and function of all cells in the body Maintain flexibility and permeability

18. NUTRITIVE VALUE OF EGG Egg is indeed one of nature‘s complete food. It contains high quality protein with all the essential amino acids, all of the vitamins except vitamin C, and many minerals. Egg contains high quality or complete protein with essential amino acids. Source of Energy – large supplies 75 calories Vitamins – Vitamin A, Vitamin B – Complex, Vitamin E Minerals – Phosphorous, Zinc, Folate – important for the prevention of birth defects and heart disease for the elderly. Omega 3 polyunsaturated fatty acids Lutein – reduces cataracts

19. Shell- has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust. The color of the shell has no relation to quality. Shell color is determined by the breed of hen.

20. Inner and Outer Membranes -These two transparent protein membranes provide efficient defense against bacterial invasion. They can be found in between the shell and the egg white. They’re made a party of keratin, a protein that’s also in human hair.

21. Air Cell The air cell usually rests between the outer and inner membranes at the egg’s larger end, and it accounts for the crater you often see at the end of a hard-cooked egg. The air cell grows larger as an egg ages. An air space forms when the contents of the egg cool and contract after the egg is laid.

22. Albumen The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.

23. Chalazae The two ropes of chalazae hold the yolk firmly in the middle of the egg, there is more thick white than thin white.

24. Vitelline Membrane The clear casing that encloses the yolk.

25. Yolk The yolk contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, Vitamin A, Vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is also a source of lecithin, an effective emulsifier. Yolk color ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen.

26. GUIDE QUESTION: 1. Are eggs important for human body? 2. How do you say so? 3. What are benefits we get from eating eggs?

27. Draw the anatomy of egg in your notebook.

28. “WE’RE MEANT TO BE” Learners will identify the parts of egg being described below. They will match the descriptions in Column A with the parts in Column B. They will write the letter of the correct answer on their answer sheets. COLUMN A COLUMN B _____1. The clear casing that encloses the yolk. A. Albumen _____2. The egg white B. Air cell _____3. Consists of tiny pores where air and moisture can pass C. Shell t hrough _____4. Color ranges from hint of yellow to deep orange D. Vitelline membrane according to the feed and breed of the hen. _____5. It rests between the outer and inner membranes at the E. Yolk egg’s larger end.  

29. 1. D 2. a 3.C 4.e 5.b