The Happiness Mission has been creating and delivering resources and Teacher PD since 2016.
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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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