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Influences on Food Selection

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These slides and Food Technology worksheets delve deep into the elaborate topic of Influences on Food Selection, making it a vital addition to any food technology classroom.

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SKU: 01RDFTIOFS
Food Technology Topics

Digital or Physical

Formats Included

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Year Level

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Description

Influences on Food Selection: A Comprehensive Resource for Food Technology

Step into the dynamic world of food technology with our carefully crafted teaching resource! These slides and Food Technology worksheets delve deep into the elaborate topic of Influences on Food Selection, making it a vital addition to any food technology classroom.

Key Features:

Engaging Digital Content: The 50-page PowerPoint Presentation offers a blend of rich visuals and compelling examples, ensuring students remain engaged and enlightened. Each slide is tailored to enhance understanding, making complex topics more accessible.

Covering Physiological, Psychological, Social, and Economic Influences: Dive deep into the four core areas influencing food choices: physiological, psychological, social, and economic. Our presentation ensures a comprehensive coverage, catering to every nuance of the subject matter.

Interactive Learning: To ensure retention and application, students can delve into the 5-page worksheet after exploring the PowerPoint. This food technology worksheet is designed to reinforce concepts, provoke thought, and stimulate discussion.

Flexibility: This resource is versatile enough to cater to a range of stages, ensuring inclusivity in the learning process.

Pack Includes:

  • 5-Page Food Technology Student Worksheet: A thoughtfully designed tool to consolidate learning and challenge students to reflect on the content.
  • 50-Page PowerPoint Presentation: Structured to offer insights into the four pivotal areas of food selection:
    • Physiological: Understand the internal bodily dynamics that influence our food choices.
    • Psychological: Dive into the mind and its role in food selection.
    • Social: Explore how societal interactions mould our food preferences.
    • Economic: Grasp the financial implications that steer our food habits.

Incorporate this resource into your food technology lesson plan and watch as it transforms your teaching experience. Enhance your classroom experience and bring the world of food technology to life for your students!

 

PLEASE NOTE: This resource includes the same information and is a digital version of Influences on Food Selection – Physical Pack 

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)

 

Reviews

  1. (0)

    Robyn Kelly (Verified user)

    auNew South Wales, Australia

    Looking at utilising with yr10 FT in 2021

  2. (0)

    Rachel (Verified user)

    auNew South Wales, Australia

  3. (0)

    Anonymous (Verified user)

    auNew South Wales, Australia

    great for group work and reporting back

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