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C 3 Chemicals in Our Lives – Risks & Benefits

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

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  1. C3 Chemicals in Our Lives – Risks & Benefits Lesson 4: Salty Foods – Benefits and Risks

  2. 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

  3. KeyWords • You need to be able to define the following: • Hazard • Risk

  4. 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.

  5. 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.

  6. 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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