• Resource Overview

    Perfect to assist students in learning the influences on food section through visual cues ad engaging examples throughout this poster pack and activity.

    This poster pack includes 20 A4 laminated, colour posters that display information about the influences on food selection. This poster pack covers psychological, physiological, social and economic factors that influence food selection in depth. Students then have a 4 page worksheet to complete which assists them to examine the influences on food selection.

    Pack includes:

    • 5-page student worksheet
    • 20 x A4 colour printed posters spread across the four areas:
      • physiological
      • psychological
      • social
      • economic

    Resource Type: Posters

     

    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.

     

  • Curriculum

    • New South Wales
    • Australian
    • Food Technology Years 7–10 > Year 9, Year 10 > Food Selection and Health

      FT5-7
      justifies food choices by analysing the factors that influence eating habits

      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 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



    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

    Brenton H.

    29/11/2020
    A great resource for outlining the influences on food selection. The bright colours make it fun and engaging. Students enjoy completing the worksheets that go with the physical posters. They are a great addition to the Food Technology Classroom.

    Melissa

    30/11/2020
    Kids love the colour in these

    Keli G.

    30/11/2020

    Emma-Jane Muller

    30/03/2021
    Excellent, love the worksheets

Influences on Food Selection – Physical Pack

$40.55 GST inclusive

Units Sold: 0

-
+
Perfect to assist students in learning the influences on food section through visual cues ad engaging examples throughout this poster pack and activity. This poster pack includes 20 A4 laminated, colour posters that display information about the influences on food selection. This poster pack covers psychological, physiological, social and economic…

SKU:

01RPFTIOFS
Weight .452 kg
Food Technology Topics

Digital or Physical

Product Type

Resource Type

Year Level

, , ,

Tags:

  • Food Availability and Selection
  • Year 11 Food Technology

Subscribe to our newsletter for 10% off

Sign up and save 10% on your first order of resources with TPD. Plus receive updates and notifications for new courses and resources via email.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Apply Coupon