Description
Help your students understand the nutrient compositions of a variety of different foods using this fun PowerPoint group activity.
This resource gives students the opportunity to recognise the main nutrients in a variety of foods. Create a healthy competition between peers by using this bright and engaging resource. This resource uses teamwork and collaboration to help students understand the nutrient compositions of a variety of foods. Use the PowerPoint, worksheet and group activity to help students tie nutrient compositions to real-world examples of food. Sample answers are provided as a guide only, and student answers may vary. The teacher instructions also provide activities that can be used as a starter and plenary.
Pack includes:
- 26 Slide PowerPoint
- 6 Nutrient Posters
- Group Worksheet
- Sample Answers
- 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
Vendor Information
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