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Examining Nutrition

Investigation 5 – Lab

Back to Investigation 5

BE PREPARED

Supplies and Equipment:

Class Materials:

1 container pinto beans (150 g)
1 food scoop

Group Materials:

1 triple beam balance
1 lab scoop
6 plastic cups, 2 oz
1 400 ml beaker
1 calculator
1 piece of masking tape, approximately 30 cm in length
1 food container with a nutrition label or nutrition label from the Investigation Five
Supplement Nutrition Pages (Included below)
Colored pencils or crayons (optional)

Individual Materials:

1 Student Data Record

Teacher Preparation:

1. Make one copy of the nutrition labels provided at the end of the Investigation. Cut the labels apart. The labels are also included below.

Note: If the nutrition labels from other foods are used, keep in mind that dry beans are considered part of the vegetables group and the protein group. Also note that oil packaged separately, such as vegetable, olive, or canola oil, are included in the oils group. For each group, fill the 400 ml beakers with pinto beans.

2. Place the materials each group will need at a distribution point.

3. Separate the class into five cooperative groups.

Instruction:

1. Instruct each student group to obtain the following necessary materials from the distribution point: One (1) triple beam balance, one (1) lab scoop, one (1) 400 ml beaker filled with pinto beans, one (1) piece of masking tape, approximately 30 cm in length, and six (6) plastic cups. Optional: one (1) pack of colored pencils or crayons.

GET FOCUSED

Investigation Five introduces students to the important class of nutrients, proteins.

INVESTIGATE

In these Trials, students will determine the protein content of two food or beverage items. Each group will select two different “food items” to investigate. (For the purposes of this Investigation, either an empty food container with a nutrition label or a nutrition label from the Investigation Five Supplement Pages will be referred to as a “food item.”) Students will locate the amount of protein contained in their items on the nutrition labels and will use the triple beam balance to measure the mass of the protein contained in their items. Pinto beans will represent the protein in the “food item.” The passages that follow are provided to assist with the direction of the students as they conduct their experiment. The question students will investigate in this experiment is:

How much protein is in different foods and beverages?

Trial 1

Determination of protein in one “food item.”

a. Explain to students that they will explore the amount of protein contained in two of five food and/or beverage items.

b. Announce the name of each of the “food items” to the class. Ask students to record the names of the “food items” in their table in Problem 2a of their Student Data Record.

c. Assign each group two “food items” that they will investigate. Students should indicate their “food items” by circling their items in the table and recording the names in Problem 2b of their Student Data Record.

d. Distribute one “food item” to each table and direct students to complete the nutrition label in Problem 2d for their specific item.

e. Explain that students will use the information on their nutrition label to measure the mass of the protein contained in their “food item.” In order to do this students will use pinto beans to represent protein and the triple beam balance to obtain the mass of the protein found in their “food item.” Students should use clear plastic cups when measuring the protein in each “food item.”

f. Remind students that they can refer to the directions for Use and Operation of a Triple Beam Balance and Triple Beam Balance Equilibration in their Procedural Toolbox.

• If necessary, remind student groups to equilibrate their triple beam balance before starting their experiment.

• If necessary, remind students that they will also need to recall the steps in their Procedural Toolbox for Measuring Mass Using a Container to conduct their experiments. They may also refer to the steps outlined in their Student Data Record to assist with this process.

g. Once students have measured the amount of protein in their first “food item”, they should illustrate the amount of protein contained in their item by filling in the drawing in Problem 2i to match the pinto beans in their plastic cup. Direct students to use the roll of masking tape and a pencil to label the plastic cup(s) they use as “Food 1.”

h. Students should finish Trial 1 by using their data to complete the information about their food item in the table in Problem 2a of their Student Data Record.

Trial 2

Determination of protein in a second “food item.”

a. Once each group has finished determining the protein content of their first “food item,” direct student groups to switch “food items” so that each group has a second “food item” at their Table.

b. Students should repeat the procedure they used when analyzing the nutrition label and measuring the mass of protein in their first “food item” for their second food item. As students conduct this second Trial they should record their data in Problems 3a-3j of their Student Data Record. They should label the plastic cup(s) they use as “Food 2.”