• Resource Overview

    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)

  • Reviews

    Sabina

    29/11/2020

Meal Log 15 Day Challenge

$11.59 GST inclusive

Units Sold: 0

-
+
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…

SKU:

01RDFTIMP
Choose User Licence

,

Digital or Physical

Formats Included

Product Type

Resource Type

Year Level

, , , ,

Tags:

  • Technology Mandatory

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