Description
Everything you need to teach the interrelationships between nutrients in one resource.
Inclusive of a starter, PowerPoint, activity, worksheets, teaching instructions and a plenary this resource is a one-stop shop to help your students better understand the interrelationships between nutrients as it is a challenging topic to grasp. This resource was created to help students understand the interrelationships between nutrients through a variety of activities. Use the Powerpoint to relay the information to students and use the posters, activities and worksheets to reinforce student understanding. Allowing students to complete the range of activities caters to a variety of learning styles and fosters a deeper understanding of concepts.
Use this resource to save planning time and ensure that your students have a comprehensive understanding of the interrelationships between nutrients.
Pack includes:
- 19 Nutrient Cards
- 13 Slide PowerPoint
- 8 Posters
- 3-page Student Worksheet
- Teacher Instructions
Relevant to
NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)
Preliminary Food Technology
Nutrition
- structure of carbohydrates, proteins and lipids
Contributes to:
NSW NESA FOOD TECHNOLOGY 7–10 SYLLABUS (2019)
Food Selection and Health
- outline the functions and sources of nutrients, including proteins, lipids, carbohydrates, vitamins, minerals and water
ACT BSSS Curriculum Food for Life A/M Classification: A
Nutrition
- Functions and sources of food nutrients
ACT BSSS Food Science and Nutrition A/T/M
Food and Nutrition
Specific Unit Goals
A Course
- analyse the role, and interaction of, nutrients in the human diet
T Course
- critically analyse the role, and interaction of, nutrients in the human diet
M Course
- describe the role of nutrients in the human diet
ACT BSSS Senior Syllabus: Food & Resource Management YR 11-12
Nutrition
- Functions and sources of food nutrients
ACT BSSS Curriculum Food Science & Management T
Nutrition
- Functions and sources of food nutrients
Britain AQA GCSE Food Preparation & Nutrition (8585)
3.2 Food, nutrition and health
3.2.1 Macronutrients
QLD QCAA Food & Nutrition General Senior Syllabus 2019
Topic 1: Introduction to the food system
- describe relevant facts and principles about vitamins, minerals and protein, including:
- the functions of vitamins, minerals and protein in the body
- nutrient reference value (NRV) of vitamins, minerals and protein in the diet
- food sources of vitamins, minerals and protein
SA SACE Nutrition Stage 1 and Stage 2 2021
Core Topic 1: The Fundamentals of Human Nutrition
- Humans need essential nutrients for good health
1.1 Why do humans need to include essential nutrients in their diet?
- How do macronutrients and micronutrients function?
TAS TASC Food and Nutrition: FDN315118 Level 2
Unit 1. Nutrition
- Macronutrients
- types, functions, sources, consequences of imbalances:
- protein (complete & incomplete)
- lipids/fats (saturated, monounsaturated & polyunsaturated) and trans
- essential fatty acids Omega 3 and 6
- relationship between dietary fat and blood cholesterol levels including high density lipoprotein (HDL) and Low Density Lipoprotein (LDL).
- carbohydrates (mono/disaccharides and polysaccharides including fibre)
- water
WA SCSA Food Science & Technology YR 11 ATAR
Year 11
Unit 1 Food science
Nutrition
- food sources and role of macronutrients and water in the body
- protein – complete and incomplete
- carbohydrates – starches, sugars, and fibre or cellulose
- lipids – saturated fats and oils, and unsaturated fats and oils
WA SCSA Food Science & Technology YR 12 ATAR
Year 12
Unit 3 Food diversity and equity
Nutrition
- food sources and impact of macronutrient and water intake on health
- protein – complete and incomplete
- carbohydrates – starches, sugars, and fibre or cellulose
- lipids – saturated fats and oils, and unsaturated fats and oils
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