The Happiness Mission has been creating and delivering resources and Teacher PD since 2016.
Our mission is to arm teachers with effective time-saving resources and skills, so they can enjoy work-life balance. We want exceed the expectations of our teachers – because teachers go above and beyond in the classroom every day. And for that we say, thank you!
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:
Resource Type: Digital Resource, PowerPoint, Worksheet, Outcome Task. Digital File Type: PDF (Acrobat) Document File, PowerPoint
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
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)
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)
The Happiness Mission
Robyn Kelly (Verified user) –
Looking at utilising with yr10 FT in 2021
Rachel Carroll (Verified user) –
Cheryl Blomfield (Verified user) –
great for group work and reporting back