• Resource Overview

    A fun way for students to engage with food technology from home in an online setting!

    This resource was developed to assist students working from home to create a 7-day meal plan to help their family eat a healthy balanced diet that is nutrient rich. Students complete the blank personal profile sheets to record important information on all the people they are catering for in their meal plans. They are prompted to include age, gender, life cycle stage, activity needs, dietary requirements (allergies/intolerances), dietary disorders and any other general information that is helpful in explaining who the people they are catering for are.
    Students then complete the daily meal plans for a seven-day period, providing a variety of foods to maintain a healthy balanced diet. After completing the personal profiles and meal plans students then complete the justification worksheet and the student self-evaluation. This resource aims to meet the needs of students from a multitude of abilities and it is to be differentiated at the teacher’s discretion. This resource was designed to be used across a number of stages, NSW syllabi and the Australian Curriculum where appropriate. This resource can be used digitally or physically with students.

    Pack includes:

    • Blank family profile templates
    • Blank 7-day family meal plan templates
    • Justification worksheet
    • Student self-evaluation

    Relevant to:

    Stage 4 Technology Mandatory Syllabus 7-8 2017
    • explore the nutritional needs of a group of people, e.g. adolescents, toddlers CT
    • plan nutritious dish(es) to suit a group within society, for example: DT – high calcium and iron for adolescents – food for cultural celebrations

    Life Skills – Stage 4 Technology Mandatory Syllabus 7-8 2017
    • identify nutritional needs for groups of people, e.g. adolescents, toddlers CT

    Stage 5 Food Technology Years 7-10 Syllabus 2019
    • investigate nutritional requirements throughout the life cycle, for example:
    – pregnancy
    – infancy
    – adolescence

    Life Skills – Stage 5 Food Technology Years 7-10 Syllabus 2019
    › recognises the nutritional value of food items FTLS-3
    • explore different nutritional requirements for each stage of the life cycle, for example:
    – breast milk for infants
    – nutritionally rich foods for growing children
    – protein, calcium and iron needs for adolescents
    – iron and folate needs during pregnancy
    – protein and calcium needs for the aged

    Australian Curriculum – Design and Technologies Year 7 & 8
    Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)

    Generate, develop, test and communicate design ideas, plans and processes for various audiences using appropriate technical terms and technologies including graphical representation techniques (ACTDEP036)

    Australian Curriculum – Design and Technologies 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)

    Digital File Type: PDF (Acrobat) Document File

     

  • Curriculum

    • New South Wales
    • Australian
    • Food Technology Years 7–10 > Lifeskills > Food Selection and Health

      FTLS-3
      recognises the nutritional value of food items

      Elaboration


    • Design and Technologies > Year 7, Year 8 > Design and Technologies Knowledge and Understanding

      ACTDEK033
      Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating

      Elaboration
      • analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying
      • examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables
      • explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice
      • investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk
      • planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques


      Design and Technologies > Year 7, Year 8 > Design and Technologies Processes and Production Skills

      ACTDEP036
      Generate, develop, test and communicate design ideas, plans and processes for various audiences using appropriate technical terms and technologies including graphical representation techniques

      Elaboration
      • considering which ideas to further explore and investigating the benefits and drawbacks of ideas, for example using digital polling to capture the views of different groups in the community
      • developing models, prototypes or samples using a range of materials, tools and equipment to test the functionality of ideas
      • documenting and communicating the generation and development of design ideas for an intended audience, for example developing a digital portfolio with images and text which clearly communicates each step of a design process
      • identifying factors that may hinder or enhance project development, for example intercultural understanding
      • producing annotated concept sketches and drawings, using: technical terms, scale, symbols, pictorial and aerial views to draw environments; production drawings, orthogonal drawings; patterns and templates to explain design ideas
      • using a variety of critical and creative thinking strategies such as brainstorming, sketching, 3-D modelling and experimenting to generate innovative design ideas


      Design and Technologies > Year 9, Year 10 > Design and Technologies Knowledge and Understanding

      ACTDEK045
      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

      Elaboration
      • conducting sensory assessment testing of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of milks, comparing freshly squeezed juice to commercial juices
      • determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger zone temperatures for a food service
      • experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box
      • preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example designing and producing a healthy snack for the canteen and using food photography and digital technologies to promote the item in a healthy eating campaign



Family Meal Plans – Digital

$6.99 GST inclusive

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A fun way for students to engage with food technology from home in an online setting! This resource was developed to assist students working from home to create a 7-day meal plan to help their family eat a healthy balanced diet that is nutrient rich. Students complete the blank personal…

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  • Technology Mandatory

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