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Video Lesson: Proteins- compounds in food

Video Lesson

Subject
Biology

Description of the video lesson
In this video we look at the basic structure of proteins and their importance as macronutrients in the diet.
We look at some of the functions of proteins in the human body, and consider different dietary sources.

Partner presentation
Limerick Institute of Technology

Level of English
Students should have good English vocabulary and grammar as well as good listening and reading skills

Pre-requisites
Students should have good English language skills.
The content requires basic knowledge of the biochemistry of the human body.

Language aims
SUBJECT AIMS for the video
Science: Learn about protein as a component of food. Discover the structure, functions and sources of proteins.

Language Skills: Listening, watching, speaking
Grammar: Present tense
Vocabulary: important, macronutrients, diverse, nourishment, renewal, sub-units, molceule, atom, variable, side chain, chain, sequence, building block, unique, structure, primary, secondary, tertiary, quaternary, component, tissue, enzyme, hormone, immune cells, continuance, essential, non-essential, diet, immune system, biochemical, reaction, digestion, blood clotting, vital, concentrations, bodily fluid, balance, infection, energy, exhaustive, calorie intake, skeletal muscle, childhood, adolescence, pregnancy, breastfeeding, recommendations, lifestyle, sedentary, nutrient, package, complete, incomplete, lack, vitamin, seafood, contain, healthy, fibre, dyes, selection, benefit

Nouns: protein, biomolecules, amino acids, carbon, hydrogen, oxygen, nitrogen, amino , carboxylic, peptide, polypeptide, polymer, produced, grow, maintain, replace, contraction, attract, retain, fight, fasting, break down, supply, survive, intake, ingest, demand, work out, consuming, debate

Verbs: eat, connected, bonded, resulting, fold, classified, secrete, muscle, organ, insulin, glucagon, keratin, collagen, elastin, acid, base, albumin, globulin, immunoglobulin, antibody, animal, plant, beans, nuts, lentils, iron, magnesium, zinc, saturated fat, cholesterol, preservatives, hamburger, soybeans

Subject aims
Students should learn:
- some detail about the composition of proteins
- basic information about amino acids
- some important functions of proteins
- dietary sources of protein
- the difference between animal and plant protein
- the importance of a balanced diet

Students' Difficulties
Students may have difficulties linking the descriptive biological information to the more abstract biochemistry.

Students' Skills
Students should have more advanced biochemical knowledge and also a widened technical vocabulary.

Teaching Resources

Title

Type of Product

Language Skills Developed

- e-book

- Reading
- Speaking

- Gamification

- Reading
- Speaking

- Exercises
- Gamification
- Interactive activity

- Interaction
- Reading

- Exercises
- Gamification
- Interactive activity

- Interaction
- Reading
- Writing

- Videos

- Interaction
- Listening
- Reading
- Speaking
- Writing

- Articles
- Online module

- Reading
- Speaking
- Writing

- Audios/ Podcast

- Interaction
- Listening
- Speaking
- Writing

- Slides

- Interaction
- Reading
- Speaking
- Writing

- Gamification

- Interaction
- Reading
- Speaking

- Videos

- Interaction
- Listening
- Reading
- Speaking
- Writing