"Sweets can be dangerous" Ғылыми жұмыс және шығармашылық жоба "Зерде"

А лматы облысы Талдықорған қаласы Еркін ауылдық округіндегі

мектепке дейінгі шағын орталығы бар №26 орта мектебі

ЖҰМЫСТЫҢ ТАҚЫРЫБЫ:

SWEETS CAN BE DANGEROUS /Тәттілер қауіпті болуы мүмкін/

БАҒЫТЫ: орыс тілі мен әдебиеті, ағылшын тілі

ОРЫНДАУШЫ: Алматы облысы Талдықорған қаласы Еркін ауылдық округіндегі мектепке дейінгі шағын орталығы бар №26 орта мектебінің 4«В» сынып оқушысы Биқабыл Есіл

ЖҰМЫСТЫҢ ЖЕТЕКШІСІ: Алматы облысы,Талдықорған қаласы Еркін ауылдық округіндегі мектепке дейінгі шағын орталығы бар №26 орта мектебінің ағылшын тілі пәні мұғалімі Муратбекова Динара Муратбековна

2021ж

Table of contents

I. Introduction ..................................................................................................3

II. The theoretical part

2.1. The history of the appearance of sweets....................................................5

2.2. The effect of sweets on teeth.....................................................................6

2.3. Factory and home baking...........................................................................6

III. The experimental part

3.1. Analysis of the survey results....................................................................8

3.2. Practical part..............................................................................................9

3.3. Conclusions obtained experimentally.......................................................11

IV. Conclusion.................................................................................................12

V. List of used literature..................................................................................14

Annotation

The theme of our work “Sweets can be dangerous”. A student of the 4th grade of elementary school was set the goal to find out the effect of sweets on the human body. To do this, the student analyzed the reference literature on the topic and established the main components that make up sweets and the level of their impact on health.

In an individual research project on the surrounding world "Sweets can be dangerous", a student of the 4nd grade of the school tells about when and where sweets appeared and what they were originally, as well as what variety of sweets is represented today in the confectionery world. The paper gives a detailed description of home and factory baking. In his research work we found out why eating sweets can be harmful to our body, and also in the process of practical work she independently made some types of sweets.

1. Introduction

All children and many adults are very fond of sweets. If a child has a choice between candy and fruits, vegetables, berries, soup or meat, he will always choose candy.

The reason is that we taste the sweet taste very first. Mom's milk and milk mixture are sweet. And this taste gives children pleasure from birth. Carbohydrates, which are in foods with a sweet and sweet taste, give strength when fatigue comes; help to think faster, with mental stress.

In the course of my work, I tried to investigate or verify the correctness of judgments about the harm of sweets.

Purpose: to find out the effect of sweets on the human body.

Tasks:

1. to study and analyze information on the subject of research in the scientific literature and the Internet;

2. conduct an experiment to study the effect of sweets on the human body.

3. to process the results;

4. draw conclusions and make recommendations based on the results of the study;

Research methods

• work with information sources, Internet resources

• consultation with medical professionals

• experiment

• surveillance

• comparison

• analysis and synthesis of information

• survey

The object of research: caramel, marmalade, chocolate, M&M's candies.

Hypothesis: We assumed that if we learn more about the effect of sweets on our body, we will be able to make the right choice: are sweet foods useful or harmful.

Working with Internet resources, I learned that sweet foods help the body produce the "hormone of happiness". This raises the mood and a feeling of joy appears. Sweet is also the main source of energy for the body, it is necessary for the production of hormones and maintenance of the brain.

And, at the same time, there are very few useful substances in sweets, and they cannot be eaten every day instead of the main meal. If we eat sweets too often or in large quantities, then not only our figure, teeth and appetite deteriorate, but also our memory. Scientists have proved that a large number of sweets makes a person dependent on sweets. Scientists from the University of California in the process of scientific research have made interesting conclusions. They conducted research in 803 boarding schools for minors, where sugar and sweets were excluded from the diet of children, replacing it with fruits and vegetables.

The results of the experiment exceeded all expectations: after a year, the children's grades increased by an average of 1 point.

It turns out that sweet is not only useful, but also harmful. It is useful if you need to quickly regain strength for new loads, during a period of mental stress. If you eat it wisely and in moderation, there is nothing wrong with it. And it is harmful if you only eat it constantly, if you replace the main food with it.

2. The theoretical part

2.1.The history of the appearance of sweets

The word "candy" is translated from Latin as "prepared medicine". The first candies were sold in pharmacies. These were candied or processed into jam fruits, and they were used as medicine.

The first confectioners appeared in ancient Egypt, where noble citizens have always been distinguished by their love of culinary delights: since sugar was not yet known, they cooked sweets from honey and dates.

In ancient Rome, the recipe for sweets made from nuts, poppy seeds, honey and sesame was kept in the strictest secrecy.

In Russia, sweets were also prepared from honey, berries and fruits. The role of sweets was performed by apples, pears and dried fruits boiled in honey. The peasants were preparing a treat of cranberries and raspberries in sugar-honey glaze.

When a large amount of sugar began to appear in Europe, confectionery became another kind of art. The French candied fruits and developed new recipes. French chronicles tell how sweets played an important role at court. In 1715, the Chancellor (the Chancellor is the highest official who headed the royal chancellery and the archive that kept the state seal.) he won the favor of the French king Louis XV by presenting him with a huge dish of sweets! However, what else could win the heart of the monarch, who was then only five years old?

Chocolate was invented before the discovery of America by Columbus. Thanks to archaeological finds, the first civilization that ate cocoa beans was discovered - the Olmec Indians. On the walls of the tombs that belonged to their priests, scientists saw pictures of the production of a bitter frothy cold drink from ground seeds, which only the most important people of the tribe could try. The seeds themselves were found next to the remains of the priests. Whether they took them to the afterlife as payment to the gods or for other purposes are unknown.

The Olmec civilization soon disappeared, replaced by the expanding Maya Empire. They began to organize plantations and grow cocoa beans in huge quantities. For them, it was not just food, but medicine and an integral part of conducting bloody rituals.

The whole attitude to cocoa beans has completely passed from the Maya to the Aztecs.

Christopher Columbus became the first European to drink this wonderful drink. In 1502 during his fourth expedition to America. The Indians welcomed him as a distinguished guest, so chocolate was served to the table. Impressed by the taste, Columbus loaded a box of cocoa beans onto the ship Santa Maria and presented it as a gift to King Ferdinand II.

However, along with other treasures brought, the box with unremarkable seeds remained without the attention of the nobility. At this point, the chocolate's journey to Europe could have been interrupted if not for the Spaniard Hernan Cortez, who set sail twenty years after Columbus.

His arrival in the Indian empire led to huge changes in the territory of America. The Aztecs flourished, and their last emperor Montezuma drank 50 cups of drink a day and lived up to 57 years, despite the fact that the average resident of the empire at that time died at 30.

At the Aztec feasts, the "white gods" were served the best chocolate. Cortez and the crew liked the drink so much that many of the expedition's ships on the way back were simply packed full of cocoa beans. And this time chocolate is firmly entrenched in Europe.

The curiosity brought by Cortez began to slowly gain popularity and is often used as a medicine. To make the kids eat the bitter mixture, enterprising cooks made the drink even more attractive – they warmed up the chocolate and added cane sugar, honey, cinnamon and nutmeg to it instead of pepper. This chocolate eventually became a favorite drink at the Spanish court. This step brought the delicacy closer to the kind that we know now.

2.2. The effect of sweets on teeth

All sweets contain sugars - glucose, sucrose, fructose, etc. Sucrose forms lactic acid, which increases the acidic environment in the mouth. The result is that the tooth enamel remains unprotected, and as a result, the threat of caries.

Accordingly, we ourselves - voluntarily and enjoying the taste - create a nutrient medium for bacteria in the mouth and spoil the teeth. Moreover, it turns out to be a vicious circle: we eat caramel, try to enjoy it longer, at this time there is an active nutrition of bacteria and the production of lactic acid is stimulated, which causes the destruction of tooth enamel and the appearance of caries.

Caries is a slow process of destruction of the hard tissues of the tooth.

It develops with the participation of bacteria in the composition of plaque.

Insufficient oral hygiene leads to the accumulation of plaque. Bacteria, as part of the plaque, turn food residues on the teeth into organic acids. Upon contact with tooth enamel, these acids dissolve it.

Take care of your teeth and monitor the health of the oral cavity.

2.3. Factory and home baked goods

It's so hard to restrain yourself and walk past a showcase with lush cakes, colorful cakes and not buy anything. Store-bought sweets look very attractive and are in great demand among customers. But, in addition to extra calories, store-bought cake often hides a lot of dangerous ingredients.

Modern confectionery baking very often has nothing to do with the classic recipes of our favorite cakes, because before the food industry was not familiar with any preservative and chemical additives. It may be hard to believe today, but not only homemade, but also store-bought cakes used to be baked only from natural products based on eggs and butter.

"In the process of making confectionery products, vegetable cream is often used, which is an alternative to natural yogurt and cheese. The composition of vegetable cream includes mixtures of vegetable fats, for example, soy, coconut, palm oil, sugar mixtures with regulators

It is considered that homemade cakes are very useful and it is worth eating only it. The most important quality that homemade pies, bread and cakes have is the love and care of the hostess who cooked them. No type of bakery products from the factory has this quality.

Natural ingredients that are used during home cooking contain fewer concentrates and harmful components.

Therefore, it is worth looking for an alternative replacement for harmful ingredients:

• instead of store-bought eggs, it is better to buy farm, homemade;

• instead of flavors, use cinnamon, vanilla, grated lemon or orange zest;

• instead of store-bought butter, use thick cream or butter produced on the farm;

• instead of baking powder, add slaked soda to the dough.

The quality of the filling should also be of the highest quality. Whether it's jam, vegetable or fruit mixture. Each fruit is selected with special care. And before cooking, the hostess completely cleans it, paying due attention to this stage.

Homemade cakes are always prepared with love. This is what allows you to get not only a very tasty, but also a useful product.

In many cases, baking turns out to be a supplier of useful elements, especially when dried fruits, spices and berry jams are used for filling. Traditional buns contain vitamins B1, B2, PP. The following substances are present in small quantities:

- sodium, potassium, calcium, magnesium, phosphorus, iron.

Finally, sweet homemade cakes improve emotional tone and improve mood. Choose only what is useful for your body.

In comparison, it can be seen that homemade pastries are more useful and harmless than factory ones. For home use only natural products, and for factory, cheaper substitutes. Therefore, I recommend cooking desserts at home, so you will save your health, please your family with prepared sweets, and save money on expensive and harmful factory cakes and pastries.

3. The experimental part

3.1. Analysis of the survey results

To gather information for my research work, I conducted a survey among students of 4“A”, 4“B”

1. Do you like sweets?

A) Yes

B) No

C) I am indifferent to sweets

2. What sweets do you prefer?

A) Chocolate

B) Toffee

C) Caramel, Chupa-Chups

D) Marmalade

3. How many sweets do you eat a day?

A) 1-3 B) up to 10 D) 10-20

4. Can you give up sweets (sweets)?

A) Yes

B) No

5. Do you rinse your teeth after sweets?

A) Yes

B) No

6. How many teeth have you been treated?______

a nd got the following results:

To the question "Do you like sweets?" 80% of the surveyed children like sweets and only 3% do not.

To the second question, "What sweets do you prefer?", most of the children prefer chocolate, the second most popular is caramel.

T hen I found out how many sweets children eat in a day. 53% - eat 1-3 candies a day.

About oral hygiene, I can say that 49 children out of 81 respondents rinse their mouths after sweets, this is the right habit.

3.2.The practical part

Experience № 1. Who is faster?

The goal: to find out which sweetness will dissolve faster than the others and will harm the teeth the least.

I dipped chocolate, marmalade and caramel Chupa-Chups into warm acidified water and timed it (Appendix Fig. 1). The chocolate dissolved the fastest (in 1m 32sec). The marmalade dissolved in 3m 44sec. Chupa -Chups dissolved for a long time - 21m 15sec. From this experience, I realized that caramel dissolves in the mouth for a very long time. And all this time, acid forms in the mouth, destroying the teeth.

As the experiment showed, caramel Chupa-Chups dissolves for a long time. And all this time, while we eat caramel, not only we eat it, but also bacteria.

Conclusion: Chupa - Chups and caramel harm teeth the most.

Experience № 2. Who is stronger?

Goal: to check how sweets affect eggshells.

There is a lot of calcium in eggshells, just like in our teeth. I assumed that if sweets hurt the teeth, they would change the eggshell.

I put boiled eggs in concentrated solutions:

1. 1 - in a solution of marmalade,

2. 2 - in a chocolate solution

3. 3 - in a solution of Chupa - Chups.

The eggs were in solution from February 9 to February 22 - almost 2 weeks.

When I took them out of the solution, the eggs were colored in the colors of sweets. But there were no damages and cracks. Only on the shell, which was in the Chupa - Chups solution, there were multiple depressions. (Appendix. Figure 2) I assumed that this shell had become brittle. So it is – the shell crumbled from a light blow. The shell particles were very small.

Eggs from other solutions were noticeably stronger – they had to be hit harder to break. And they broke up in a different way - into large parts.

Conclusion: long exposure to sugar makes the eggshell weaker, hence the tooth enamel weakens.

Experience № 3. The brightest.

Purpose: To learn about substances that can color food. Make sure that there are chemical dyes in the candies.

I wet a napkin and wrapped M&M's candies in green.

Grated beets and carrots on a fine grater, then squeezed out the juice.

In a glass of clean water, I added a little beet juice – the water turned colored. So there are substances in beets that can stain.

I soaked the second napkin in beet juice.

I soaked the third napkin in carrot juice.

What did I observe? The napkin in which the candies were wrapped turned a bright green color (Appendix. Fig. 3). Napkins that were in beets and carrots have an unsaturated pale color. They are also easily washed in running water, unlike napkins with artificial dye.

Conclusion 1: vegetables and fruits contain a coloring agent. But the candy paint on the napkin was a very bright color, and the vegetable juice paint was pale.

Conclusion 2: To decorate sweets, manufacturers use artificial dyes, which is harmful to health.

Experience № 4 Homemade candy.

I found out that there is another type of sugar contained in all fruits - fructose, it is not harmful to teeth. Therefore, fruits and berries, as well as dried fruits, can be added to the composition of sweets, replacing the usual, harmful to teeth, sugar in them.

I wanted to experiment – to create my own, useful candies.

Preparation:

• To begin with, we will wash the dried fruits well and pour boiling water over them.

• Well-washed dried fruits will be crushed using a meat grinder

• Walnuts are also crushed.

• Mix the chopped nuts and dried fruits and proceed to the formation of candies in the form of balls (see Appendix Fig. 4).

• Roll the finished ball in cocoa or coconut chips and put it on a dish. Ready-made sweets can be sent to the refrigerator for several hours so that they freeze better.

Conclusion: I received a healthy, sweet, delicious, natural delicacy that does not harm my teeth (see Appendix).

3.3.Conclusions obtained experimentally

Conclusion 1: sweets should be in your mouth for the least amount of time, it is better to eat 2-3 chocolates during the day than to keep caramel in your mouth for a while. After eating sweets, it is necessary to rinse your teeth with water. Water neutralizes acid and cleanses teeth of sweet residues.

As our survey showed, most of the children rinse their teeth (49 people out of 81 respondents) – and this is very good.

Conclusion 2: the sweetness should not stick to the teeth, as this will again lead to the formation of acid and damage to the tooth enamel. It is also bad if the sweetness is sour - it will enhance the effect of the acid formed by bacteria.

From the results of the survey, I learned that children prefer chocolate most often (47 votes), and toffees that stick to their teeth are in last place (18 votes). However, caramel Chupa-Chups, which are in the mouth for a long time, are also in a leading position. And it's upsetting.