Food Availability and Selection Homework Book

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Help your Year 11 students grow their knowledge and reinforce their learnings with the Food Availability and Selection Homework Book. This booklet will allow students to have their writing checked and assessed weekly.

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SKU: 02RDFTFASHB
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Description

Help your Year 11 students grow their knowledge and reinforce their learnings with the Food Availability and Selection Homework Book. This booklet will allow students to have their writing checked and assessed weekly.

The book includes 17 questions which are formatted in HSC style and cover the Food Availability and Selection unit of the Food Technology syllabus. A variety of key words have been used across these questions to give students ample opportunity to practise their responses in the lead up to the exams. The benefit of this book is that the answers are not published anywhere so the students cannot simply Google the sample answers. The students will be required to answer by applying their own knowledge of the content.

The homework book can be differentiated to suit the students’ needs. Alternatively, this booklet can be used for revision of the Food Availability and Selection unit.

Pack includes:

  • 34-page printable homework book. The homework book includes:
    • Weekly schedule
    • Learning intentions and success criteria
    • Feedback sheet
    • Glossary of HSC key words
    • Marking criteria
  • Teacher instructions
  • Suggested answers (these are not to be shared with students)

NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)

8.1 Food Availability and Selection

Outcomes

A student:

P1.1 identifies and discusses a range of historical and contemporary factors which influence the availability of particular foods

P1.2 accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors

P4.2 plans, prepares and presents foods which reflect a range of the influences on food selection.

Students learn about:

Influences on food availability

  • historical changes to the availability of food, including:
    • global migration of cultural groups
    • use of foods native to Australia
  • technological developments influential on food availability, including:
    • production and manufacturing processes and equipment techniques
    • storage and distribution techniques
    • marketplace practices
  • social, economic and political influences on food availability, including:
    • effects of poverty and affluence
    • type and state of the economy
    • government policy, eg taxation, embargoes, subsidies, war, export strategies

Factors affecting food selection

  • physiological factors, including:
    • hunger, appetite, satiety
    • nutritional requirements, eg age, gender, size, activity level
    • 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

Students learn to:

  • outline the historical changes to food availability in Australia
  • debate the issue of social justice in relation to food consumption in developed and developing regions of the world
  • explain how various factors influence selection of food by individuals and groups
  • prepare foods that reflect various factors influencing food selection
  • investigate current food consumption and expenditure patterns in Australia
  • analyse the eating patterns of a selected group to identify influences on food selection

Pack includes:

  • 34-page printable homework book. The homework book includes:
    • Weekly schedule
    • Learning intentions and success criteria
    • Feedback sheet
    • Glossary of HSC key words
    • Marking criteria
  • Teacher instructions
  • Suggested answers (these are not to be shared with students)

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