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Resource Overview
A fantastic resource to use for online learning that teaches students about the Influences on Food Selection through visual cues and engaging examples.
This 50 page PowerPoint Presentation assists students with the content surrounding influences on food selection.
This PowerPoint presentation has an accompanying 4-page worksheet for students to complete after going through the PowerPoint.
The PowerPoint covers psychological, physiological, social and economic factors that influence food selection in depth. This resource was created to assist students either in an online or face to face setting. This resource can be used with a variety of stages.
Pack includes:
- 5-page student worksheet
- 50-page PowerPoint presentation spread across the four areas:
- physiological
- psychological
- social
- economic
PLEASE NOTE: This resource includes the same information and is a digital version of Influences on Food Selection – Physical PackÂ
Relevant to:
Year 7 – Year 10 Food Technology 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:
Stage 6 Food Technology Syllabus 2003
- Outcome: P1.2 – accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors.
PDHPE K–10 Syllabus 2018
- Stage 4 outcome
- PD4-6 recognises how contextual factors influence attitudes and behaviours and proposes strategies to enhance health, safety, wellbeing and participation in physical activity
- Stage 4 dot point:
- examine influences on peoples’ behaviours, decisions and actions (ACPPS074)
- Stage 5 outcome
- PD5-6 critiques contextual factors, attitudes and behaviours to effectively promote health, safety, wellbeing and participation in physical activity
- Stage 5 dot point
- analyse the contextual factors that have an impact on the health, safety, wellbeing and participation in physical activity of individuals and groups, including Aboriginal and Torres Strait Islander Peoples
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)
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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)
Resource Type: Digital Resource, PowerPoint, Worksheet, Outcome Task.
Digital File Type: PDF (Acrobat) Document File, PowerPointPLEASE NOTE: This resource includes the same information and is a digital version of Influences on Food Selection – Physical PackÂ
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Curriculum
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Reviews
Anonymous
10/02/2021great for group work and reporting backRobyn Kelly
29/11/2020Looking at utilising with yr10 FT in 2021Rachel
25/02/2021
Influences on Food Selection – Digital
Units Sold: 4
Sold By:
SKU:
01RDFTIOFS| Food Technology Topics | |
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| Digital or Physical | |
| Formats Included |
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:Â 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.
A variety of teaching and learning activities to engage students in keeping food safe. This includes the HACCP process, checkpoints, legislation, food poisoning videos and a game of Bingo.
Created to assist delivery of elements around food safety. This pack includes a very detailed poster on Hazard Analysis Critical Control Points (HACCP) with explicit examples at each step, HACCP check points in the food production cycle, Squish the Bugs Bingo with an extension to test terminology, student driven activity on legislation and interactive posters on food poisoning.
All posters can be printed to A3, A4, A5 or saved to learning platform eg Microsoft Teams or Google Classroom.
Pack Includes
- Hazard Analysis Critical Control Points (HACCP) poster – explicit examples for each step in the food safety plan. Can be printed as a quick reference sheet, A3 poster or saved to your learning platform.
- HACCP Checkpoints poster – describes each step in the food production cycle. Can be printed as a quick reference sheet, A3 poster or saved to your learning platform.
- Bingo – Squish the Bugs. 30 x playing cards, 2 x question cards, 1 x instructions. Use this resource for traditional bingo with counters or m&ms. Extend your students knowledge by stating the meaning rather than the word.
- Interactive food poisoning posters (x 11) linked with QR codes to video clips to extend learning:
- Bacteria – e coli, campylobacter, listeria, salmonella
- Toxins – bacillus cereus, staphylococcus aureus, clostridium botulinum and clostridium perfringens.
- Viruses – hepatitis A and rotavirus
Students can use a smart device (phone or iPad/tablet) open up camera function and hover over QR code to play the video.
- Legislation activity cards – Students to complete the activity cards on
- Food Act 2003
- Food Regulation 2015
- NSW Food Authority
- Food Amendment (Food safety supervisors Act 2009) NSW
- The Code – ANZFS
- Local governments food safety and inspection regimes
Note – if you have completed the Safe, Successful Service training these resources are included in the training resources.
Relevant to:Â
It meets the elements from Certificate II Hospitality SIT20316 and Certificate II Kitchen Operations SIT20416; competencies include
- SITXFSA001 Use hygienic practices for food safety [Mandatory unit]
- SITXFSA002 Participate in safe food handling practices [Stream focus area]
NSW Food Technology Stage 6 Syllabus H1.1 explains manufacturing processes and technologies used in the production of food products
ZIP File Type: PDF (Acrobat) Document File
 ZIP Downloadable File Size: 4.83 MB | 84 pages
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.
Do your students have difficulty understanding the nutrient requirements for various groups within the life cycle? Do they struggle to interpret nutritional information panels?
This resource includes student-friendly activity sheets for years 7, 8, 9, 10 and 11. Each nutrition panel decoder explains how to understand nutritional information panels in a simple manner. The nutritional panel decoder is suitable for secondary students and presents a clear visual structure that increases engagement and learning in the classroom.
Nutritional information panels outline the components of processed food and if students can understand the tables with clarity, they can make more informed choices. Understanding and accessing nutritional panels are also imperative to Food Technology content throughout Stage 4, 5 and 6.
Pack includes:
- 10 x A5 double sided nutrition panel decoder for:
- Pregnant women
- Infants
- Childhood
- Preteens
- Adolescent boys
- Adolescent girls
- Adult women
- Adult men
- Elderly women
- Elderly man
- 11-pages of student worksheets
- 2-page worksheet activity for Years 7 and 8
- 2-page worksheet activity for Year 9
- 2-page worksheet activity for Year 10
- 5-page worksheet activity for Year 11
Relevant to:
Food Technology
Year 7 and Year 8, 2-page worksheet activity
Technology Mandatory Years 7–8 Syllabus (2017)
- Explore the nutritional needs of a group of people e.g. adolescents, toddlers.
- Acquire and interpret data, for example: nutritional information panels, e.g. saturated fat, sugar content.
- Plan nutritious dish(es) to suit a group within society
NSW Food Technology 7–10 Syllabus (2019)
Year 9, 2-page worksheet activity
- Investigate nutritional requirements throughout the life cycle, for example: pregnancy, infancy, adolescence.
- Plan and prepare nutritious meals to meet the needs of specific groups throughout the life cycle
Year 10, 2-page worksheet activity
- Describe nutritional requirements for each stage of the lifecycle.
- Investigate Recommended Dietary Intake (RDI) for various life stages and design and prepare meals to meet specific groups.
NSW Food Technology Stage 6 Syllabus (2013)
Year 11, 5-page worksheet activity
- Investigate the recommended dietary intake of energy, protein, vitamins and minerals for particular individuals and groups using appropriate data such as RDI tables in print or electronic format
- select foods to provide a balanced intake of nutrients for particular individuals and groups to meet a variety of nutritional needs
- use suitable preparation methods to optimise the nutritional value of foods
- assess meals/diets in regard to meeting nutritional needs throughout the life cycle
- plan, prepare, present and evaluate meals/diets that address the needs for optimal nutrition throughout the life cycle
Year 9 – Year 10 outcome
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- PD5-7 – plans, implements and critiques strategies to promote health, safety, wellbeing and participation in physical activity in their communities
Year 9 – Year 10 dot point
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- analyse the contextual factors that have an impact on the health, safety, wellbeing and participation in physical activity of individuals and groups, including Aboriginal and Torres Strait Islander Peoples
– explore sources of nutritional information and investigate influences on food choices, diet and habits, eg families, advertising
- analyse the contextual factors that have an impact on the health, safety, wellbeing and participation in physical activity of individuals and groups, including Aboriginal and Torres Strait Islander Peoples
BSSS ACT Curriculum Food For Life A/M Classification: A
Nutrition
- Nutritional needs of different groups related to stages of the lifespan
BSSS ACT Curriculum Food Science & Management Classification: T
Nutrition
- Nutritional needs of different groups related to stages of the lifespan
AQA Britain GCSE Food Preparation & Nutrition (8585)
3.2 Food, Nutrition and Health
3.2.3 Nutritional needs and health
3.2.3.1 Making informed choices for varied and balanced diet
• nutritional needs for the following life stages: young children, teenagers, adults and the elderly
WA SCSA Food Science & Technology YR 12 ATAR
Unit 3: Food Diversity and Equity
Nature of Food
Nutrition
- use of food selection models and the Australian Dietary Guidelines to evaluate the nutritional needs of population groups
 WA SCSA ATAR Food Science & Technology YR 11 ATAR
 Unit 2: The Undercover Story
Nature of Food
Nutrition
- nutritional needs of demographic groups, such as adolescents and adults
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Britain AQA GCSE Food Preparation & Nutrition (8585)
3.5 Food Choice
3.5.1.3 Food Labelling and marketing influences
how to interpret nutritional labeling
SACE SA Food & Hospitality Stage 1 and Stage 2
Area of Study 1: Food, the Individual, and the Family
- nutritional needs throughout life and how these are met by the food and hospitality industry
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.
A great visual guide to assist your students with the Design and Production Process.Â
The poster format of the Design and Production Process helps present a clear, simple and visual structure increasing literacy skills and learning in the classroom.
Guide your students with the student-friendly version of the Design and Production Process poster.
You can also use the teacher version of the Design and Production Process poster which is more detailed and is directly aligned to the Design and Production Process which is recorded on pages 22 and 23 of the Technology Mandatory syllabus.
Pack includes:
- 1 x A3 Digital poster- Student Friendly Design and Production Process
- 1 x A3 Digital poster- Teacher Friendly Design and Production Process
The Technology Mandatory syllabus (2017) the Design Process has changed. It is now referred to as the Design and Production Process.
ZIP File Type: PDF (Acrobat) Document File