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Resource Overview
Are your students struggling to understand the factors that affect our food selection?
Use this bright and engaging activity to promote your students visual and kinesthetic learning. This activity helps you to familiarise students with the terminology associated with the factors that affect our food selection.
This resource provides your students with the opportunity for whole class discussion, collaboration, autonomous learning and there is an opportunity to extend students. There’s an activity and accompanying worksheet to reinforce learned material.
Use this resource to save time and ensure that your students have a comprehensive understanding of the factors that affect our food selection.
Pack includes:
- 4 A4 Digital Posters
- 36 Terminology Cards
- Student Worksheet
- Teacher Instructions and Answers
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Curriculum
- New South Wales
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Food Technology Years 7–10 > Year 9, Year 10 > Food Selection and Health
FT5-7
justifies food choices by analysing the factors that influence eating habits
Elaboration
View this at https://educationstandards.nsw.edu.au/wps/portal/nesa/k-10/learning-areas/technologies/food-technology-2019
Food Technology Stage 6 > Year 11 > Food Availability and Selection
P1.2
accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors
Elaboration
NSW FOOD TECHNOLOGY 7–10 SYLLABUS (2019)
› justifies food choices by analysing the factors that influence eating habits FT5-7
- Stage 5 content dot point
- Examine influences on food selection, for example:
- physiological
- psychological
- social
- economic
- Examine influences on food selection, for example:
NSW FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)
Outcome: P1.2 – accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors.
Factors affecting food selection
- physiological factors, including:
- hunger, appetite, satiety
- nutritional requirements, eg age, gender, size, activity levels
- reactions to food, eg appearance, odour, taste, allergy
- psychological factors, including:
- values, beliefs, habits, attitudes, emotions, self-concept, experiences
- social factors, including:
- traditions and culture
- lifestyle, eg employment, education, household structures, roles, geographic location, interests
- social interaction, eg peer group, family hospitality
- media
- economic factors, including:
- the marketplace (retail and purchasing practices)
- resource availability such as food processing equipment and food preparation skills
- occupation and finances
Contributes to:
ACARA Australian Curriculum Design & Technologies YRS 7-10
Year 7 & 8
- Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)
Year 9 & 10
- Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating (ACTDEK045)
BSSS ACT Curriculum Food For Life A/M Classification: A
Independent Living
Content- examine factors that influence food choices
- influences on food choices including food patterns, the media, the availability and seasonality of foods and physical, social, emotional, technological, economic, religious, cultural factors.
AQA Britain GCSE Food Preparation & Nutrition (8585)
4.1 Aims and Learning Outcomes
- understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices
SACE SA Food & Hospitality Stage 1 and Stage 2
Area of Study 3: Trends in Food and Culture
- influences on decision-making about food and hospitality
- sociocultural influences
TASC TAS Food and Nutrition: FDN315118 Level 2
- analyse the influences and interrelationships between factors affecting food choices of individuals and groups
Unit 3. Food Sociology
Key Knowledge and Skills
Factors impacting on Food Selection
- Physiological Factors- (Note: Nutritional Requirements are covered in the Nutrition and Diet Analysis Unit)
– appetite, hunger and satiety
– sensory reactions to foods
– appearance – colour, shape, turgor
– flavour
– aroma
– food sensitivities – allergies and intolerances.
- Psychological Influences
– values
– beliefs
– attitudes and experiences
– habits
– emotions
– self-concept.
- Social Influences (includes the development of the Australian diet)
– culture and tradition
– lifestyle and work pattern
– food regulation, marketing and advertising
– social and community interactions.
- Economic Influences
– food affordability
– food availability
– resources
– employment status and income.
Unit 4 Influences on Food Choice
Key Knowledge
- social and cultural factors that impact on foods, including beliefs, customs, lifestyle, life span and purpose of the meal
- impact of resources on planning, including access to ingredients, skills, equipment, time, money and transport
- social and cultural factors that impact on foods, including beliefs, customs, lifestyle, life span and purpose of the meal
- impact of resources on planning, including access to ingredients, skills, equipment, time, money and transport
- develop awareness of a diverse range of influences on food choice
Area of Study 2
Food Choice, Health and Wellbeing
Outcome 2
- Explain and analyse factors affecting food access and choice, analyse the influences that shape an individual’s food values, beliefs and behaviours, and apply practical skills to create a range of healthy meals for children and families.
WA SCSA ATAR Food Science & Technology YR 11 ATAR
Unit 1: Food Science
Food in Society
Food Issues
- societal influences on food choices
- economic influences on food choices
Unit 2: The Undercover Story
Food in Society
Food Issues
- factors that influence food choices
WA SCSA Food Science & Technology YR 12 ATAR
Unit 3: Food Diversity and Equity
Food in Society
Food issues
- factors that influence food consumption patterns in Australia
- social
- economic
- environmental
- ethical
- political
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Reviews
Annette
02/03/2021a great discussion starter activityHolly W.
18/04/2021Very colourful and engaging, this resource strengthened my students' understanding of factors affecting food selection.
Factors Affecting Food Selection Terminology Match Up
Units Sold: 2
Sold By:
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Help your students understand food additives through gamification.
This game pack has 48 individual UNO Food Additive cards. This deck of cards aims to investigate the role of food additives in food processing in a fun and engaging manner. Each card has a different food additive or food additive related question.
Cards display additives with either a smiley face or a sad face to indicate whether they have a positive or negative effect on the body.
This is a digital download and is best printed double-sided from the PDF download, so cards are printed correctly. Multiple packs can be printed and played in small groups in the classroom.
Pack includes:
- 48 UNO Food Additive Cards
- Rules of Play
This resource can be differentiated at the discretion of the classroom teacher based on the needs of students.
File Type: PDF (Acrobat) Document File and Word Doc
Downloadable File Size: PDF 1.3 MB, Word Doc 1.8 MB, Rules of Play 457.3 KB.
Download Limit: 1 download
Resource Type: Game
Copyright information:
Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.
Please be aware that any company content, resources and materials purchased from Teacher Professional Development is permitted to one (1) user licence.
Teacher Professional Development own and maintain the intellectual property rights to their Resources and grant licenses to use such Resources and materials. When you purchase a Resource from TPD, you are also purchasing a license to use the Resource in accordance with the terms of this Resource Licensing Policy.
All other uses are prohibited without written consent. It is in violation of the Copyright Act to share, reproduce, redistribute, sell, broadcast, rent, share, lend, modify, adapt, edit, create derivative works of, license, or otherwise transfer or use any company course content unless we give you explicit permission to do so. Company course content is licenced, and not sold, to you. Instructors may not grant you licence rights to content you access or acquire through the services, and any such direct licence shall be null and void and a violation of these Terms. You may not post or otherwise make any TPD Resource available on any website, forum or other medium.
Join hundreds of other Teachers and enrol in the Online Technology Mandatory – Agriculture and Food Technologies course and start using the resources today!
Enjoy the experience of being at the course from the comfort of your own home or workplace. You’ll have access to 5-hours of video guiding you through teaching Agriculture and Food Technologies, along with all the resources you need to teach the syllabus in an engaging way.
This online course provides you with the resources and a break down of a potential scope and sequence to meet the indicative hours as well as an investigation of the new objectives for the TECHNOLOGY MANDATORY YEARS 7–8 SYLLABUS (2017).
The focus of this course is entirely based on Agriculture and Food Technologies and planning to incorporate the general capabilities.
We will also guide you through the cross-curriculum perspectives and other areas identified as important learning for all students. Topics such as food and fibre production, nutritional needs, sustainable production of food, sensory properties of foods and safe and ethical work practices will be covered to assist teachers to present this content in a fun and contemporary way.
With Carly’s experience as a university lecturer and experienced teacher, she will provide you with tips and strategies to engage your students in studying the syllabus.
Resources you will receive:
- Annotated Syllabus
- Unpack It – 40-page Teacher handbook
- 79-page PowerPoint presentation of the course
Year 7 – Grow & Thrive – Agriculture Unit
- Year 7 Grow and Thrive unit of work
- Grow and Thrive – 27-page student workbook
- Year 7 assessment task and marking criteria
- Grow & Thrive Design Brief
- Grow & Thrive Design Folio
Year 8 – Fantastic Food
- Year 8 Fantastic Food unit of work
- Fantastic Food – 22-page student workbook
- Fantastic Food – 17-page recipe workbook
- Fantastic Food assessment task and marking criteria
Audience
This course is fantastic for teachers who are teaching Stage 4 TECHNOLOGY MANDATORY YEARS 7–8 SYLLABUS (2017) who wish to enhance their strategies, content knowledge and resources.
Session 1 – Unpack It
- Assessing the suggested placement of syllabus outcomes and dot points
- Examine the general capabilities and how they can be included
- Deconstruct the requirements of the key terms used in the syllabus
Session 2 – Grow and Thrive (meeting the following outcomes)
- Importance of food and fibre production to Australia’s food security and economy including imports and exports from Asia
- Evaluate environments that have been designed in consultation with community groups
- Select, justify and use a range of appropriate tools and techniques in an agricultural project and/or food preparation
- Investigate how food and fibre production is managed in environments as a system and how sustainability can be improved
- Research legal and ethical requirements associated with agricultural production
Session 2 – Fantastic Food
- Identify and apply safe and ethical work practices
- Explore the nutritional needs of a group of people
- Investigate and communicate how a recipe can be improved to enhance nutritional value, and justify the recipe adjustment
- Investigate the characteristics and properties of a variety of nutritious foods
- Explains how people in technology related professions contribute to society now and into the future
Delivery Format
Online – Once you’re enrolled, you have 24/7 access to fit around your busy schedule!
Duration
5-hours
NESA Accredited PD
Completing Online Technology Mandatory – Agriculture and Food Technologies before 31 July 2021 under NESA’s interim arrangements will contribute 5 hours of NSW Education Standards Authority (NESA) Accredited PD in the priority area of Delivery and assessment of NSW Curriculum addressing standard descriptors 2.1.2 and 6.2.2 from the Australian Professional Standards for Teachers towards maintaining Proficient Teacher Accreditation in NSW.
2.1.2 Proficient Level – Apply knowledge of the content and teaching strategies of the teaching area to develop engaging teaching activities.
Please be advised: This is a live recording of the course, we have taken precautions to try and provide quality audio and video. However, please be mindful there may be areas of this course where the audio needs to be adjusted.
Give your students the best chance to be ready for the Australian Food Industry context area of the Food Technology HSC exam.
This revision pack is designed to assist HSC students to understand and revise content for: 9.1 Australian Food Industry.
A comprehensive pack which includes: A PowerPoint presentation that includes information on all syllabus dot points, using Ingham’s as the organisation within the Australian Food Industry. The questions are set out in the slides and are deconstructed so that students can make sense of the HSC style questions. The marking criteria is also deconstructed so that students can see how to answer questions accurately.
All questions have been written in HSC style, as has the marking criteria. The beauty of this is that students cannot simply google the answers, they will have to apply their knowledge.
Pack includes:
- 59 slide PowerPoint presentation with deconstructed questions and marking criteria. (59 slides)
- 9-page student work booklet with 22 questions.
- 9-page teacher answer booklet and marking criteria.
If you wish to purchase the Ingham’s Case Study, you can do so HERE
Relevant to:
Stage 6 Food Technology Syllabus
- 9 Content: Food Technology Stage 6 HSC Course
- 9.1 The Australian Food Industry
Resource Type: Outcome Task, Activity
Digital File Type: PDF (Acrobat) Document File, PowerPoint.
A hands-on way to teach HSC Food Technology students about Advisory Groups.
There are a number of ways that you can use this pack, for example;
REVISION TOOL: You can use these posters as a revision tool for preparing students for the HSC. You can use the posters as a learning check and the worksheet could be used to prepare study notes on the advisory groups.
SCAVENGER HUNT: You could print off the posters and hide them throughout the room, like a scavenger hunt. Students can then find the posters and fill in the table on the worksheet.
SMALL GROUP COLLABORATION: Students could work in small groups and simply swap posters when they are finished with each of them. This may assist students in deciding on the role that advisory groups have on policy and legislation.
ROUND ROBIN: You could also consider having the posters in stations like a round robin format and students could collaborate on answers and fill the sheets in at the end. You may choose to nut out the bones of the short answer response as a class, then students can attempt the short answer response themselves.
Pack includes:
- 11 x A4 colour laminated posters
- Australian Beverages poster with information on their aim and role.
- Australian Chicken Meat Federation poster with information on their aim and role.
- Australian Dairy Farmers poster with information on their aim and role.
- Australian Food and Grocery Council poster with information on their aim and role.
- Australian Pork Limited poster with information on their aim and role.
- Citrus Australia poster with information on their aim and role.
- Diabetes Australia poster with information on their aim and role.
- Food Standards Australia and New Zealand poster with information on their aim and role.
- Heart Foundation poster with information on their aim and role.
- Nutrition Australia poster with information on their aim and role.
- NSW Food Authority poster with information on their aim and role.
- 4-page Advisory Groups worksheet
- The worksheet includes a definition of advisory groups and space for students to complete the table acknowledging the aim of each advisory group, and what role they have in implementing policy and legislation. The worksheet also includes a practice question and marking criteria.
Relevant to:
Created to directly meet this dot point:
Policy and legislation
- advisory groups that have a role in formulating and implementing policy and legislation and contribute to this outcome:
H1.2 examines the nature and extent of the Australian food industry
Students can learn about 11 advisory groups that influence the implementation of policy and legislation.
HSC FOOD TECHNOLOGY – The Australian Food Industry
Contributes to the outcome from the NSW Food Technology Stage 6 Syllabus.
H1.2 examines the nature and extent of the Australian food industry
Resource Type: Activity, Posters, Outcome Task.
Physical Product: Colour printed and laminated products.
Copyright information:
Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.
Please be aware that any company content, resources and materials purchased from Teacher Professional Development is permitted to one (1) user licence.
Teacher Professional Development own and maintain the intellectual property rights to their Resources and grant licenses to use such Resources and materials. When you purchase a Resource from TPD, you are also purchasing a license to use the Resource in accordance with the terms of this Resource Licensing Policy.
All other uses are prohibited without written consent. It is in violation of the Copyright Act to share, reproduce, redistribute, sell, broadcast, rent, share, lend, modify, adapt, edit, create derivative works of, license, or otherwise transfer or use any company course content unless we give you explicit permission to do so. Company course content is licenced, and not sold, to you. Instructors may not grant you licence rights to content you access or acquire through the services, and any such direct licence shall be null and void and a violation of these Terms. You may not post or otherwise make any TPD Resource available on any website, forum or other medium.
Bring colour and comprehension to your classroom walls with 30 posters to help your students consolidate the theory component of the preliminary food technology syllabus. From functional properties to chemical structures, and covering carbohydrates, proteins, lipids and more, these posters support your delivery of the curriculum.
Food Technology concepts aren’t always easy to grasp. That’s why this poster pack has been specifically created to highlight the common areas that need reinforcing through visual cues. And while you’re facilitating practical lessons and project-based learning, you’ll be supported by these classroom resources as prompts for what you’ve taught your students in your theory lessons
Pack includes:
- 30 x A4 laminated posters
How to use these resources:
Use these posters support your teaching of:
- Properties of food and factors affecting functions. We’ve use tables, mind-maps, and explanatory visuals to focus on:
- protein – 5 posters covering coagulation, denaturing, aeration, gelation and browning.
- carbohydrates – 4 posters covering gelatinising, caramelising, crystalising and dextrinising
- lipids – 2 posters covering emulsifying and aerating
- Technical aspects of food and safety
- A pH chart poster and 3 chemical structure posters of carbs, lipids and protein (this is definitely best taught visually!)
- Water and fat soluble vitamin lists
- Food temperature zones including the danger zone
- The terminology hypothalamus
- Factors affecting food selection
- These 4 posters break the information into physiological, psychological, emotional, economic affecting factors.
- Key concepts using a mnemonic memory device – how to remember the order of digestion, and factors affecting the functional properties of food.
- Food preparation techniques and cooking methods
ORDER TODAY FOR POSTAL DELIVERY
Use these posters to improve the learning outcomes of your students and deliver your curriculum in a memorable and accessible way. With each resource only costing over a dollar each, this is a value-packed resource that helps teachers create engaging classrooms.
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