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  • Resource Overview

    An innovative way to teach the stages of the life cycle in an online learning space!

    This resource was created to assist students in learning about the stages of the life cycle. It includes 2 PowerPoint presentations and a 4-page pdf for students to complete online.

    PowerPoint 1: STAGES IN THE LIFE CYCLE includes 13 slides with information read to students that they may simply click to listen to. It contains aspects of recommended dietary intake and nutrient reference value tables for each stage in the lifecycle.

    PowerPoint 2: HOW TO COMPLETE QUESTIONS includes 5 slides and a video showing students how to fill out the pdf using Adobe Acrobat. It contains 4 screenshots of the pdf and is narrated to explain how to complete each question. Students can simply click to listen.

    This is a diverse resource that can be used to meet a series of outcomes and dot points from a variety of NSW syllabi and the Australian Curriculum. Students can go through the PowerPoint at their own pace and then complete the questions and activities in the pdf worksheet. This resource was created to be used digitally or physically depending on the needs and abilities of students. This is to be decided by the teacher and differentiated for students at the teacher’s discretion.

    Pack includes:

    • 1 x Stages of the Life Cycle PowerPoint presentation narrated for students to listen to or read at their own pace.
    • 1 x How to complete questions PowerPoint presentation narrated to explain each question.
    • 1 x 4-page pdf Student Worksheet

    Relevant to:

    Stage 4 Technology Mandatory Syllabus 7-8 2017
    › explains how the characteristics and properties of food determine preparation techniques for healthy eating TE4-6FO
    › designs, communicates and evaluates innovative ideas and creative solutions to authentic problems or opportunities TE4-1DP
    • explore the nutritional needs of a group of people, e.g. adolescents, toddlers
    • plan nutritious dish(es) to suit a group within society, for example: – high calcium and iron for adolescents
    • identify a range of food preparation techniques and analyse the impact on nutrient value (ACTDEK033)

    Life Skills – Stage 4 Technology Mandatory Syllabus 7-8 2017
    › designs or prepares solutions for healthy eating TELS-7FO
    • identify nutritional needs for groups of people, e.g. adolescents, toddlers
    • participate in planning dishes to suit an identified need, using ICT as appropriate
    • identify a range of food preparation techniques and their purposes

    Stage 5 Food Technology Years 7-10 Syllabus 2019
    › describes the relationship between food consumption, the nutritional value of foods and the health of individuals and communities FT5-6
    › communicates ideas and information using a range of media and appropriate terminology FT5-9
    • investigate nutritional requirements throughout the life cycle, for example:
    – pregnancy
    – infancy
    – adolescence
    • describe nutritional requirements for each stage of the life cycle
    • investigate Recommended Dietary Intake (RDI) for various life stages and design and prepare meals to meet specific groups

    Life Skills – Stage 5 Food Technology Years 7-10 Syllabus 2019
    › recognises the nutritional value of food items FTLS-3
    • explore major sources of food nutrients, for example:
    – protein in meat
    – carbohydrates in cereal grains
    – vitamins in fruits and vegetables
    – minerals, e.g. calcium in dairy foods
    • identify stages of the life cycle, for example:
    – infancy
    – childhood
    – adolescence
    – adulthood
    – aged
    • explore different nutritional requirements for each stage of the life cycle, for example:
    – breast milk for infants
    – nutritionally rich foods for growing children
    – protein, calcium and iron needs for adolescents
    – iron and folate needs during pregnancy
    – protein and calcium needs for the aged

    Stage 6 Food Technology Syllabus 2009
    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
    • nutritional requirements throughout the life cycle
    • 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.
    • preparation techniques to produce nutritious foods
    • nutritional considerations for specific groups

    Australian Curriculum – Design and Technologies Year 7 & 8
    Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)
    Generate, develop, test and communicate design ideas, plans and processes for various audiences using appropriate technical terms and technologies including graphical representation techniques (ACTDEP036)

    Australian Curriculum – Design and Technologies Year 9 & 10
    Investigate and make judgements on the ethical and sustainable production and marketing of food and fibre (ACTDEK044)
    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)
    Develop, modify and communicate design ideas by applying design thinking, creativity, innovation and enterprise skills of increasing sophistication (ACTDEP049)

    Resource Type: Digital Resource, PDF, PowerPoint

    Digital File Type: PDF (Acrobat) Document File, PowerPoint

     

  • Curriculum

    • New South Wales
    • Australian
    • Technology Mandatory Years 7–8 > Year 7, Year 8 > Agriculture and Food Technologies

      TE4-6FO
      explains how the characteristics and properties of food determine preparation techniques for healthy eating

      Elaboration


      Technology Mandatory Years 7–8 > Year 7, Year 8 > Agriculture and Food Technologies

      TE4-1DP
      designs, communicates and evaluates innovative ideas and creative solutions to authentic problems or opportunities

      Elaboration


      Technology Mandatory Years 7–8 > Lifeskills > Agriculture and Food Technologies

      TELS-7FO
      designs or prepares solutions for healthy eating

      Elaboration


      Food Technology Years 7–10 > Year 9, Year 10 > Food Selection and Health

      FT5-6
      describes the relationship between food consumption, the nutritional value of foods and the health of individuals and communities

      Elaboration


      Food Technology Years 7–10 > Year 9, Year 10 > Food Selection and Health

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

      Elaboration


      Food Technology Years 7–10 > Lifeskills > Food Selection and Health

      FTLS-3
      recognises the nutritional value of food items

      Elaboration


    • Design and Technologies > Year 7, Year 8 > Design and Technologies Knowledge and Understanding

      ACTDEK033
      Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating

      Elaboration
      • analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying
      • examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables
      • explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice
      • investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk
      • planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques


      Design and Technologies > Year 7, Year 8 > Design and Technologies Processes and Production Skills

      ACTDEP036
      Generate, develop, test and communicate design ideas, plans and processes for various audiences using appropriate technical terms and technologies including graphical representation techniques

      Elaboration
      • considering which ideas to further explore and investigating the benefits and drawbacks of ideas, for example using digital polling to capture the views of different groups in the community
      • developing models, prototypes or samples using a range of materials, tools and equipment to test the functionality of ideas
      • documenting and communicating the generation and development of design ideas for an intended audience, for example developing a digital portfolio with images and text which clearly communicates each step of a design process
      • identifying factors that may hinder or enhance project development, for example intercultural understanding
      • producing annotated concept sketches and drawings, using: technical terms, scale, symbols, pictorial and aerial views to draw environments; production drawings, orthogonal drawings; patterns and templates to explain design ideas
      • using a variety of critical and creative thinking strategies such as brainstorming, sketching, 3-D modelling and experimenting to generate innovative design ideas


      Design and Technologies > Year 9, Year 10 > Design and Technologies Knowledge and Understanding

      ACTDEK044
      Investigate and make judgements on the ethical and sustainable production and marketing of food and fibre

      Elaboration
      • comparing the environmental impacts of intensive and extensive production systems and their contribution to food and fibre production
      • examining emerging production technologies and methods in terms of productivity, profitability and sustainability, for example vertical farming, recirculation technologies in aquaculture
      • examining the marketing chain of a range of agricultural products and outlining the effect of product processing and advertising on demand and price
      • investigating how digital technologies could be used to enhance food production systems, for example global positioning system (GPS) for managing animals, crop sensors or automated animal feeding or milking
      • investigating the interdependence of plants and animals in food and fibre production
      • taking account of animal welfare considerations in food and fibre production enterprises


      Design and Technologies > Year 9, Year 10 > Design and Technologies Knowledge and Understanding

      ACTDEK045
      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

      Elaboration
      • conducting sensory assessment testing of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of milks, comparing freshly squeezed juice to commercial juices
      • determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger zone temperatures for a food service
      • experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box
      • preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example designing and producing a healthy snack for the canteen and using food photography and digital technologies to promote the item in a healthy eating campaign


      Design and Technologies > Year 9, Year 10 > Design and Technologies Processes and Production Skills

      ACTDEP049
      Develop, modify and communicate design ideas by applying design thinking, creativity, innovation and enterprise skills of increasing sophistication

      Elaboration
      • communicating using appropriate technical terms and recording the generation and development of design ideas for an intended audience including justification of decisions, for example developing a digital portfolio with images and text which clearly communicates each step of a design process
      • considering competing variables that may hinder or enhance project development, for example weight, strength and price; laws; social protocols and community consultation processes
      • producing drawings, models and prototypes to explore design ideas, for example using technical drawing techniques, digital imaging programs, 3D printers or augmented reality modelling software; producing multiple prototypes that show an understanding of key aesthetic considerations in competing designs
      • re-imagining designs to feature emerging technologies
      • undertaking functional, structural and aesthetic analyses of benefits and constraints of design ideas, for example to different communities and environments including those from the countries of Asia
      • using techniques including combining and modifying ideas and exploring functionality to generate solution concepts



  • Reviews

    Deidre Williams

    31/12/2020
    Fantastic resource that can be used across multiple subjects

    Sarah Hasman

    24/05/2021

Stages of the Life Cycle Online Learning – Digital

$27.98 GST inclusive

Units Sold: 8

Units Sold: 8
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An innovative way to teach the stages of the life cycle in an online learning space! This resource was created to assist students in learning about the stages of the life cycle. It includes 2 PowerPoint presentations and a 4-page pdf for students to complete online. PowerPoint 1: STAGES IN…

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Tags:

  • Nutrition Year 11
  • Technology Mandatory
  • Year 11 Food Technology

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