Meal Log 15 Day Challenge

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A personalised way for students to identify nutrients and reflect on their own diet.

This resource was developed to assist students to determine their nutrient intake from their regular diets over a 15 day period. Students then have an activity where they go through their records and categorise the types of foods they have been consuming. A worksheet reflection is included for students. This is an engaging way for students to become more familiar with nutrients in certain types of foods.

Pack includes:

  • Meal Log Template
  • Student worksheet
  • Video link on how to complete pdf with Adobe Acrobat (10-minute video)

Relevant to:

Stage 4 Technology Mandatory Syllabus 7-8 2017

  • investigate the characteristics and properties of a variety of nutritious foods, for example: CT
    – high in fibre, eg fruits and vegetables
    – high in protein, eg meat and meat alternatives
  • explore the nutritional needs of a group of people, eg adolescents, toddlers CT
  • acquire and interpret data, for example: (ACTDIP025, ACTDIP026) CT ST
    – local environmental and/or physical conditions, eg rainfall, temperature
    – nutrition information panels, eg saturated fat, sugar content

Life Skills – Stage 4 Technology Mandatory Syllabus 7-8 2017 

  • identify nutritional needs for groups of people, eg adolescents, toddlers
  • recognise and interpret data related to food production, eg nutritional information panels

Stage 5 Food Technology Years 7-10 Syllabus 2019

› communicates ideas and information using a range of media and appropriate terminology FT5-9

› collects, evaluates and applies information from a variety of sources FT5-8

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

Life Skills – Stage 5 Food Technology Years 7-10 Syllabus 2019

› recognises the nutritional value of food items FTLS-3

Australian Curriculum – Design and Technologies Year 7 & 8

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)


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    Sabina McIntyre (Verified user)

    auNew South Wales, Australia

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