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Influences on Food Selection – Physical Pack

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Influences on Food Selection – Physical Pack

$34.99 + GST

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Product Description

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

 

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)

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.

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