Description
Help your Year 11 students grow their knowledge and reinforce their learnings with the Nutrition Homework Book. This booklet will allow students to have their writing checked and assessed weekly.
The book includes 17 questions which are formatted in HSC style and cover the Nutrition unit of the Food Technology syllabus. A variety of key words have been used across these questions to give students ample opportunity to practise their responses in the lead up to the exams. The benefit of this book is that the answers are not published anywhere so the students cannot simply Google the sample answers. The students will be required to answer by applying their own knowledge of the content.
The homework book can be differentiated to suit the students’ needs. Alternatively, this booklet can be used for revision of the Nutrition unit.
Pack includes:
- 36-page printable homework book. The homework book includes:
- Weekly schedule
- Learning intentions and success criteria
- Feedback sheet
- Glossary of HSC key words
- Marking criteria
- Teacher instructions
- Suggested answers (these are not to be shared with students)
NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)
8.3 Nutrition
Outcomes
A student:
P2.1 explains the role of food nutrients in human nutrition
P3.1 assesses the nutrient value of meals/diets for particular individuals and groups
P3.2 presents ideas in written, graphic and oral form using computer software where appropriate
P4.3 selects foods, plans and prepares meals/diets to achieve optimum nutrition for individuals and groups
P5.1 generates ideas and develops solutions to a range of food situations.
Students learn about:
Food nutrients
- food nutrients: carbohydrates, proteins, lipids, vitamins, minerals and water
- structure of carbohydrates, proteins and lipids
- sources of carbohydrates, proteins, lipids, vitamins, minerals and water
- functions of carbohydrates, proteins, lipids, vitamins, minerals and water in the body
- significant interrelationships between nutrients, including:
- iron and vitamin C
- iron and fibre
- calcium and phosphorous
- calcium and vitamin D
- calcium and fibre
- calcium and lactose
- folate and vitamin B12
- sodium and potassium
- digestion, absorption and metabolism of food
Diets for optimum nutrition
- nutritional requirements throughout the life cycle
- current food selection guides and nutritional information that assist in planning and evaluating meals/diets
- preparation techniques to produce nutritious foods
Students learn to:
- identify food nutrients
- identify types of carbohydrates, proteins, lipids and vitamins
- identify the nutrient composition of various foods
- explain the functions of food nutrients in human nutrition
- combine foods to demonstrate nutritionally beneficial interrelationships between foods
- describe the process of digestion, absorption and metabolism of food
- investigate the recommended dietary intake of energy, protein, vitamins and minerals for particular individuals and groups using appropriate data such as RDI tables in print or electronic format
- select foods to provide a balanced intake of nutrients for particular individuals and groups to meet a variety of nutritional needs
- use suitable preparation methods to optimise the nutritional value of foods
- assess meals/diets in regard to meeting nutritional needs throughout the life cycle
- plan, prepare, present and evaluate meals/diets that address the needs for optimal nutrition throughout the life cycle
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