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Grease a loaf pan and preheat the oven to 350°F (175°C) in order to create banana bread. In a bowl, mash three ripe bananas; stir in 1/3 cup melted butter. Add 3/4 cup sugar, a sprinkle of salt, and 1 teaspoon baking soda. Add one egg and one tsp of vanilla essence and beat. Stir in 1 1/2 cups flour gradually until barely blended. After filling the pan with batter, bake it for 60 to 65 minutes, or until a toothpick inserted into the centre comes out clean. Before moving the banana bread to a wire rack, allow it to cool in the pan for ten minutes.

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Implementing the substitues for the ingredients 

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Out of baking powder, baking soda, or milk? Here are your best alternatives.

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Adding this is important to help me assure that it meets with a wide range of individuals for my website

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Progressing towards my goal and output after check in 2 

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Progressing towards my goal and output after check in 2 

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This website helped me find subsitiues for recipes

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After check in 2 I was able to display my work and dissuss my approaches effectively that helpped me support my goal and output through a goodle form that helped me decide what way i can dispay my budgetting and financial tool and researching subsitiues. Moving forward my focus of getting all the ingredient subsitues for dairy and gluten

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This research advanced my knowledge, particularly in the area of meeting a variety of dietary requirements and honing my video-editing techniques. It demonstrated how much knowledge may advance through more comprehensive methods. Even with the advances, more information for specialised diets was still required. This inspired me to work on developing recipe modifications for other dietary requirements, which I'll incorporate later.

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This method advanced my learning by enabling me to immediately apply user recommendations, which enhanced the usability of the website. It confirmed for me the significance of user-driven design. But it also made me realise how little I knew about budgeting software, which motivated me to look for easy-to-use programmes that might improve the way I manage food expenses.

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It come to me attention that i didn't have enough time to be able to figure out how i can add in the budget trcker using the survey i was able to progress the outcome though a different way with using recourses with my website and creating a more detailed page about budgetting and saving and how to keep track of expenses

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This chart helped me target the areas of healthy food option sto choose from making sure to target all these areas for each and every meal on the website ensuring a healthy and nutrionous and filling food options 

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Following the heathly eating guidelines applying (Applying)

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Following the heathly eating guidelines applying (Applying)

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Eliminated the constraints of recipe cost estimation i was able to impletement a way reduce the cost of 5$ per plate and also making sure there was little to no left over reducing the waste and have filling meals per week

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Starting as a begginer with using Canvas video editing software i was able to find resources such as this youtube video to help me edit and create my vidoes

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Canva Video Editor - COMPLETE Canva Tutorial For Beginners!

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Small snippet of my video

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Utilising canva as an a option to edit the videos 

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The results in the survey had told me that univercity students prefered having a page on the website about budgetting recources and with this survey i am able to figure out hat i need to do for the check in

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Creating a google form with how i can implement cost effective features into the website to my fellow univercity students. 

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Appoach 2: Researching dietary needs and how to edit vidoes (Planning)

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Appoach 2: Researching dietary needs and how to edit vidoes (Planning)

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Approach 1: User centered Feedback (Planning)

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Approach 1: User centered Feedback (Planning)

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Options to Save Money
Use of Leftovers: To increase the value of ingredients, provide suggestions for repurposing leftovers into new dishes.

Strategies for Budgeting
Make a weekly budgeting tool to assist students in allocating and monitoring their food budgets.

Cost estimates for each dish should be provided so that students may select alternatives that suit their budgets.

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When I think back on my experience creating burrito bowls, I've discovered some important things, particularly about rice cooking. I put too much water, which made the rice mushy rather than fluffy, which was my desired texture. I learned from this error how important it is to measure precisely and modify the water-to-rice ratio for various kinds of rice. The remainder of the bowl was delicious, with fresh veggies, savoury beans, and vibrant garnishes, even with the rice disaster. All in all, this experience made me see how important it is to plan ahead and pay close attention to details. I can use these lessons to further my culinary abilities in the future.

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I believe that I am making consistent work on my project for Check-in One. Looking back on this phase, I saw that obtaining and examining the preliminary data helped me identify possible problems and areas to concentrate on. For instance, the study process made me aware of knowledge gaps that need to be filled, like comprehending some ideas completely or changing my strategy to increase accuracy.
I've discovered that maintaining organisation is essential to finishing the assignment on schedule.

This has been very helpful for efficiently managing my time, making sure I fulfil deadlines, and staying focused. I also saw how important it is to be adaptable; changing priorities or adjusting to new facts allowed me to improve my strategy. Going forward, improving the meal-planning service for university students will require a focus on both budgets and dietary requirements. I've discovered that these two areas are essential to assisting kids with food planning. I can more effectively address the unique difficulties faced by university students—such as time constraints, limited resources, and the requirement for a balanced diet—by making sure the meal plans are both economical and nutrient-dense.

In order to perform better, I'll concentrate on including more reasonably priced meal alternatives without sacrificing nutrition. This entails looking into reasonably priced products, taking into account time- and money-saving meal prep methods, and providing the website with transparent breakdowns of the cost every meal. Furthermore in order to make sure the website offers varied, accessible meal plans for students with particular health or cultural needs, I'll look into methods for meeting dietary restrictions.

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Completing all the recipies for the website just a small snipet of how i have done this for all the weeks focusing on the differnt skill per week.

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Writing out cue cards for check in and practicing 

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Blogs

youtube (For skills i need to learn)

How to set up and design a website

nutrisional requirments for 18-20 year olds

10 healthy meals

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For this practice session I looked at making banana muffins and with this practice session i learned lot of things that i should of improved such as practicng more on how to crack eggs as i acidently droped all the egg whites onto the counter, as well as overbaking the muffins which i would say puting it for 5 minutes less can fix them and lastly reflecting from this skill session i was able to get feedback from my family such as maybe adding more sugar which i should factor in as i used honey as a subsitue to try to make them has healthy as possible and also subsituting flour for oat bran which is just finer versions of rolled oats blended.

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Adding some white chocolate rasbery on top for a little touch 

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From this knife skill session i did i used an onion for practice to help use the knowledge from the past resaerch i did on knife skills to properly use a knife and make uniform looking peices, my mum helped me also direct as well nd she was pleased to see that i did a great job first time round making the slices as even as possible.

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For week 1 using the workflow plans I was able to complete all the recepies and add them to my website as well as find the cheapest food store for ingredients

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During this lesson I looked at what supermarket had the cheapest food items for my grocery list and looked at Coles and Woolworths as my option to choose from with this i found that coles was cheaper than woolworths coming at a total of $47.82 while woolworths came to $52.60

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I learned a lot about legumes' affordability, adaptability, and nutritional value after seeing a video on cooking with them. Legumes are a great option for balanced meals since they are high in protein and fibre, especially for vegetarians. The movie demonstrated methods for enhancing texture and digestibility, including soaking and pressure cooking. How simple it is to include beans into salads, soups, and even desserts served as inspiration to me. They are also a sustainable food alternative because of their affordable price and lengthy shelf life. I want to cook with more legumes in the future, seeing what they can do for everyday recipes and meal prep.

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Soothie making (Making a healthy fruit smoothies)

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Soothie making (Making a healthy fruit smoothies)

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To begin creating a basic smoothie, select a base liquid, such as one cup of water, juice, or dairy-free milk. Next, add 1-2 cups of frozen or fresh fruit, such as mango, berries, or bananas. If you'd like, add a handful of spinach for an added green flavour. Stir with nut butter, nuts, protein powder, or yoghurt for extra nutrients. You may add a tiny quantity of dates, honey, or maple syrup if you like your smoothie to be sweeter. Blend all ingredients until smooth. If desired, add ice to achieve a thicker texture. Then, enjoy your tasty and nourishing beverage!

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In place of animal proteins, plant-based proteins offer a wholesome and sustainable substitute. Important sources are high-protein, high-fiber legumes like lentils and chickpeas, as well as soy-based products like tempeh and tofu. Being a complete protein that includes all of the key amino acids, quinoa stands apart. Nuts, seeds, and grains like amaranth and buckwheat also provide a good source of protein. These plant-based meal alternatives are great for diets that are environmentally concerned as well as health-conscious since they can stimulate muscle building, enhance general health, and lessen the impact of food production on the environment.

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In order to avoid stickiness, rinse the rice in cold water before making fluffy rice. Use a 1:2 ratio, meaning that one cup of rice is used for every two cups of water. Once the water reaches a boiling point, lower the heat to a simmer, cover the pot, and let it cook for 15 to 20 minutes without opening the lid. Keep the cover on and let the rice to sit for five to ten minutes after cooking. To get a light, fluffy texture, lastly, gently fluff the rice with a fork to separate the grains. White rice lends itself best to this procedure.

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Boiling (Making the perfect boiled eggs)

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Boiling (Making the perfect boiled eggs)

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A film on boiling eggs may be used to teach visual signals since it demonstrates how the water changes colour and how the eggs change during cooking. It shows how to peel an egg by rolling it or by dipping it in cold water, and it illustrates the variations in doneness between soft, medium, and hard-boiled eggs. In addition to timing tricks for reliable outcomes, the film frequently offers troubleshooting advice, such as how to avoid cracks or overcooking. It also proposes flavour changes by adding substances to the water and demonstrates how to verify the freshness of eggs. All things considered, the film offers doable methods and approaches for perfectly cooked eggs.

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Making sauces (Making simple pasta sauce)

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Making sauces (Making simple pasta sauce)

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Heat some olive oil in a skillet and gently sauté chopped onions and minced garlic until fragrant, maybe a minute or two for the spaghetti sauce. Simmer for 15 to 20 minutes after adding diced or crushed tomatoes, either fresh or from a can. Add herbs like basil, oregano, or thyme, along with salt and pepper for seasoning. Add a dash of balsamic vinegar or a sprinkle of sugar for more depth. Continue cooking the sauce over low heat for an additional 10-15 minutes, stirring now and again. For added flavour, mix in some grated cheese or fresh basil just before serving. This easy recipe makes delicious homemade spaghetti sauce.

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Cutting veggies into uniform pieces, sprinkling them with oil, salt, and spices, and then arranging them on a baking pan in a single layer is the process of roasting them. The natural sugars are caramelised during high-temperature roasting (around 400°F or 200°C), which results in a crispy outside and a delicate inside. Important pointers include roasting till golden brown for optimal flavour, avoiding crowding the pan, and stirring every so often for even cooking.

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Food is swiftly cooked in a tiny amount of oil or fat over medium to high heat when sautéing is done. It works well with meats, veggies, and aromatics like onions and garlic. To improve flavour without overcooking, the components should be cooked until they are soft and gently browned. To avoid burning, a good sauté has to move the food about the pan constantly, either by shaking or stirring it. This method works well for easy, savoury dinners and may be used as a foundation for a variety of recipes, such as pastas, sauces, and stir-fries.

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Basic skills include knife handling, holding items properly, and performing necessary cuts like dicing, slicing, and julienning are all covered in the movie. It could also contain advice on how to keep knives sharp, what kinds of knives are out there, and safety precautions to avoid mishaps. Gaining proficiency in these areas increases cooking efficiency and enjoyment by increasing accuracy and speed.

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Recording a conversation with my sister about what she thinks should also be on the website. 

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Looking at some 1 pot recipe meals for easy and time saving meals 

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The beauty of a creamy pumpkin soup (and this classic pumpkin soup recipe in particular) is that it's so versatile and forgiving. It's one of the easiest meals to make with just a handful of ingredients, and it's almost impossible to mess up. We love easy soup recipes, and know our community of home cooks do too. What makes this our best easy pumpkin soup recipe? The recipe author, Valli Little, originally created this creamy pumpkin soup recipe way back in 2004 and it was passed on to us here at taste.com.au as one of the first pumpkin soup recipes we ever published online. Since then, it's become one of the most popular creamy pumpkin soup recipes in Australia, with more than 350 rave reviews to date. It's creamy without being heavy, delicately spiced without being spicy, and hearty without being too rich. Pretty much everything we look for in a pumpkin soup (and we've tried a lot of pumpkin soup recipes over the years!). Creamy pumpkin soup: ingredients guide Pumpkin: Because pumpkin really is the hero (no surprises there!) it's best to pick your pumpkin wisely. We Originally made this pumpkin soup recipe with butternut pumpkin (or butternut squash for our international readers), but kent (or jap) pumpkin also works well. The Taste Test Kitchen team advises against some of the rarer types of pumpkin as they may give more watery results. Spices: While it can be tempting to skip the coriander, cumin and nutmeg, they really do bring warmth and flavour to this pumpkin soup. If you haven't matched pumpkin and nutmeg in a recipe before, it really is a revelation! Onion and leek: To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don't go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness. Cream: While some recipes use coconut milk, in this pumpkin soup recipe we use thin cream instead of coconut milk to achieve a luscious consistency. Potato: The ultimate thickener in so many soups, adding a potato really amps up the heartiness of your pumpkin soup. Stock: A good quality stock has the power to elevate almost any soup. In this recipe, we recommend either chicken or vegetable stock. Serve this pumpkin soup with a satisfyingly crusty piece of bread. If you like, you can sprinkle your soup with chilli flakes (or cayenne pepper) or a pinch of smoked paprika. If you're not sure how best to cut and prep your pumpkin (be it butternut squash or another type of pumpkin) for your soup, check out our video guide at the bottom of the method steps. We also have a flavourful vegan pumpkin soup recipe for those who prefer a dairy-free soup. Looking for more easy soup recipe ideas? Try our 15-minute chicken and corn noodle soup. You could also make pumpkin soup in a slow cooker. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester How to make the perfect easy pumpkin soup: get the full recipe below

Thai cuisine is one of contrasts and Thai beef salad is a perfect example. In the dressing alone, sweet meets salty, spicy and sour and in the salad intense chilli meets gentle aromatic herbs and cooling cucumber, all coming together in perfect harmony. Why do we love this Thai beef salad recipe? A much loved and ordered restaurant item, this Thai beef salad recipe brings this heavenly dish into your own home. The secret? While most Thai beef salad recipes just season and grill the meat, this recipe uses the ingenious trick of marinating it in half of the dressing. This not only flavours and tenderises the meat, but the palm sugar in the dressing helps caramelise the surface. Known as yum nua, this Thai beef salad is easy enough to be cooked as a weeknight dinner, but also special enough to be served as part of a Thai banquet. If you're planning a Thai feast that's better than take-away, here are our favourite homemade Thai food recipes to try and 15 Thai desserts you'll want to devour with haste!

There's nothing we love more than a speedy, easy and healthy dinner, which is why we're always in the mood for a chicken stir-fry. Whether you're short on time, looking to empty out the vegetables in your fridge, or you just want to eat cleaner, chicken stir frys are a great all-in-one staple meal that even the kids will love. What makes this such a great easy chicken stir-fry recipe? The best part about stir-fries is that anyone can make them, regardless of cooking abilities. But this chicken stir-fry recipe is one we find ourselves coming back to again and again when we crave a healthy, easy meal during the mid-week dinner rush. Ready in 30 minutes, our easy chicken stir-fry uses a range of colourful vegies, tender chicken breast, and a salty, sweet Asian-inspired sauce. Not to mention it has an 8.4 health star rating, making it great for those following a lower-calorie diet. For more speedy and healthy dinner inspo, try these vegie-filled vegetarian stir-fries, these easy chicken dinners and our top 100 healthy recipes of all time. And, see some delicious stir-fry recipe ideas for varying your dinners, in our recipe notes below. Additional recipe notes from Alison Adams - Recipes Editor and Food Writer

San choy bau is a dish embraced by all ages. Sweet, sour and salty flavours meet tender, crispy and crunchy textures all wrapped up like a present! Our san choy bau recipe brings this Chinese restaurant classic into your own home. Umami-rich oyster and soy sauces flavour soft and juicy pork mince and contrast against the tender-crisp pop of bean sprouts and crunch of peanuts. And who doesn't love having to eat with your fingers! - Alison Adams - Food Writer and Recipe Tester

Spaghetti bolognese, or spag bol, as it's affectionately known in Australia, is what most of us would consider to be the quintessential Italian meal. However, In Italy, the thick, slow-cooked Bolognese sauce is usually served with flat pasta or in a lasagne. This spaghetti bolognese recipe really is a great recipe. It's absolutely delicious, and here's why we love it so. Why is this our favourite spaghetti bolognese recipe? Our version starts with a soffritto mix of finely chopped onion, celery and carrot (plus garlic) and is flavoured further by diced tomatoes, oregano and nutmeg. This particular spaghetti bolognese recipe is diabetes-friendly, making it suitable for everyone's dinner. It's easy to make spaghetti bolognese at home on any night of the week, and you can freeze the ground beef meat mixture for future use. You'll thank yourself later! Our best spaghetti bolognese recipe (and yes, that's a big call) is one kids will love, adults will crave and ticks the nutritional boxes! If this classic spaghetti bolognese is a favourite in your home, you're bound to adore our easy spaghetti bolognese bake, this 5-ingredient bolognese rice bake (a total midweek saviour!), our cheesy spaghetti bolognese pie, our garlic bread spaghetti carbonara, and this collection of budget-friendly pasta recipes.

Most of the classic Italian dishes are steeped in frugality. Known as cucina povera - meaning 'peasant food' or 'poor kitchen' - with this style of cooking nothing is wasted. Stale bread turns up in a panzanella, leftover cooked pasta is used in a frittata, and those jars or cans of tuna, capers and anchovies can be used to make a classic puttanesca sauce. This classic minestrone soup recipe is one for the ages. It's comforting, warming, full of healthy ingredients and is hearty enough to feed a crowd. What is minestrone? Minestrone soup is another fine example of this practical form of cooking. Laying somewhere between a soup and a stew, minestrone is more of a guide than a recipe. Always nourishing and simple to prepare, it opens itself to using whatever you have in the pantry or crisper drawer (see more about this below). Whatever you use, minestrone is a hearty, homey, bowl of goodness that costs next to nothing and is all cooked in the one pot. Why we love this minestrone soup recipe Our minestrone is also low in fat and high in fibre, making it nutritious as well as highly delicious and is ideal for dinners or a weekend lunch served with some crusty bread. Key ingredients in our minestrone recipe: Bacon: bacon rashers add a salty, umami kick to minestrone, which can of course be omitted if you wish to make a meat-free soup. Carrots, celery and potato: these common crisper leftovers make a flavourful and health-giving addition to minestrone. Garlic: it would hardly be a hearty Italian soup recipe without the addition of garlic! Stock: we use beef stock for a rich depth of flavour, but you can use a vegetable stock if you prefer. Canned chopped tomatoes: finely chopped canned tomatoes bring a sweet richness to the soup-meets-stew. Kidney beans: we love how many budget-friendly canned ingredients can bolster this recipe. We use kidney beans but you could use cannellini beans, if you prefer. Pasta: we use a small shell pasta to bulk up this recipe, but any small pasta shapes you have in the pantry will work well here. Parsley: we use continental parsley, but this soup is great for using up fresh herbs, so feel free to get creative with what you have on hand. Love a bulked-up, budget-friendly minestrone soup recipe? Try this vegetarian minestrone soup, our meatball minestrone soup recipe, this spring-inspired green minestrone with whipped lemon fetta and this cheesy, garlic-bread-topped version. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester How to make minestrone: full recipe below

While my younger self would be appalled, I love cauliflower. Whether it be in a creamy cheesy bake, a spicy Indian curry or as a substitute for rice. When the weather starts cooling down, it's little wonder my thoughts turn to cauliflower soup. This cauliflower soup recipe hits the spot, with its silky texture, and mild and creamy taste. Why this is our favourite cauliflower soup recipe In this simple cauliflower soup recipe, the cauliflower florets are simmered in a seasoned chicken stock with sebago potatoes until super tender. When pureed until smooth the potato works as a thickener, providing body to the soup and slightly taming the cauliflower taste. It's no secret that cauliflower loves cream, and only half a cup is needed to create this cauliflower soup's velvety texture. Although elegant enough for a dinner party entree, to me this is perfect bowl food to be eaten on the couch after the end of a long day. Key ingredients in cauliflower soup: Olive oil: Imparting its subtle, fruity flavour, extra virgin olive oil is the starting point for this simple yet delicious soup. Onion and garlic: the building blocks of a great soup almost always start with this dynamic duo, which bring a moreish depth of flavour to the fore. Cauliflower: the key ingredient, cauliflower, is a versatile vegetable that cleverly absorbs the flavours of the onion, garlic and stock - and contributes to the creamy texture once blended. Potato: everyone's favourite soup thickener, potato bolsters and thickens this speedy soup in budget-friendly style. Stock: we use a chicken-style stock because it's a great flavour match, but you can substitute with whichever stock you have in your pantry. Cream: we up the luscious factor and make this meal something special with a little added cream. Yum! Fancify your cauliflower soup with this cream of cauliflower soup sprinkled with salmon roe and served with homemade pretzels or add bacon to your cauliflower soup! We've also got more than 50 cauliflower soup ideas just waiting for you to try. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester How to make cauliflower soup: full recipe below

Wholesome chilli con carne recipe With lean beef mince, red beans and a nice kick of heat, our hearty chilli con carne recipe is a family favourite. Serve with steamed white rice or as a filling for enchiladas or burritos. I've been eating what we in Australia know as chilli con carne since childhood. Why not? It's simple to prepare, low budget and loved by kids and adults alike. It wasn't until I started researching the history of this beloved chilli recipe that I realised what a controversial dish it is to Americans. I won't say that vendettas and feuds have been started over what should and shouldn't go into a bowl of traditional chilli con carne (or chili, for those in the US) but there's a lot of passionate opinion around the subject. Opening a can of beans: should chilli con carne contain beans? Known as the state dish of Texas, locals are adamant that a proper con carne should contain no tomato and no beans! Instead chunks of beef are simmered in ground smoked chilli with stock. Here in Australia, we're a bit more relaxed, to us it's just beef, tomatoes and beans with a hit of chilli in our chilli con carne recipe. Our favourite chilli con carne recipe adds a couple of capsicums for good measure. This versatile chili con carne recipe serves eight, so freeze half for later, ready to be served on baked potatoes, corn chips or rice and topped with pickled jalapenos, shredded cheese and sour cream or rolled in burritos or baked into enchiladas. What is chilli con carne made of? Aussie chilli con carne is made on ground beef mince. We've gone with 5-star lean mince, which has helped give our chilli recipe a 8.8 health rating. Rather than using a combination of spices, we've used Mexican chilli powder, which is a mix of paprika, chilli, cumin and oregano. Adding the fresh chilli is up to you - add more or omit, it all depends on your heat tolerance. Some like to add extra ground coriander and a topping of fresh coriander too. Capsicum and chilli are from the same family so we've added a couple for extra fibre and colour. A traditional Texan chilli uses smoky dried chillies, but we've cheated by using smoked bacon. Chilli con carne (or 'chili con carne' in the US) was an early invention in what later became known as Tex Mex cuisine, where Mexican flavours were added to dishes that were actually developed in Texas. This includes original Texan nachos that were simply cheese and jalapenos on corn chips, as well as breakfast tacos, fajitas, queso and refried beans. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester.

Roast lamb is something Australians take very seriously. It's in our blood, representing friends, family and general togetherness. It's arguably our national dish. When someone cooks lamb for you it all seems so effortless. I remember my grandmother just placing the leg into the old Kooka in the morning and taking it out when we were ready for lunch - no timers or adjusting temperatures and it was always perfect. For lamb is quite a forgiving cut of meat. it can be served pinkish or cooked through and the secret - even if it's a bit overcooked, once served with our thick and rich homemade gravy all faults are hidden. When starting out on your own roast lamb journey, you'll need a couple of guidelines and this is where this recipe is your best friend. While lamb can carry many intense flavours, for a simple roast all you need is garlic and rosemary and of course salt. This recipe gives you the perfect rosy blush with a layers of sweet and crackling fat Why we love this roast lamb recipe We love this recipe as it reminds us what a difference basting makes when roasting a joint of meat. After an initial blast in a hot oven, we drop the temperature. We then start brushing the lamb with an oil, garlic and rosemary mixture that keeps the meat moist while infusing these wonderful flavours into the lamb. Serve leftovers in a sandwich with lots of cold butter and tomato chutney. What do you need to make a traditional roast lamb? Lamb leg: You want to keep a fair bit of fat on it but get rid of extra large pieces. Oil: The olive oil adds flavour and helps transfer heat, allowing the outside of the lamb to become crisp. Rosemary and garlic: Both these flavours have a natural affinity with lamb, we finely chop them to form a paste. You may also see recipes that make incisions in the flesh of the lamb for little sprigs of rosemary and slices of garlic to be inserted, which also allow their flavours to infuse into the meat. Potatoes: Roast potatoes are a natural accompaniment for lamb. We use chat potatoes as they cook in very little time. Rather than a breed of potato, chat just means the new potatoes of the season. Gravy: No more reaching for the packet when you realise how easy it is to make your own. We use a good glug of red wine which adds a nice grown up flavour to the roast. Roast lamb feature in many cuisines around the world. The French have fiver the slow cooked classic lamb sept heure as well as crying lamb. Greece is famous for its lamb and Robust spices feature in this Indian spiced roast and North African mechoui. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester How to roast lamb: full recipe below

Easy stir fry recipe This stir fry recipe may be called basic, but the end result is far from it. Yes, it's easy, with only 10 minutes' prep and 10 minutes' cooking. In fact, it comes together in the same time it takes to steam your rice. But the taste! Why is this our best stir fry recipe? In this basic stir fry recipe, tender beef is bound in a garlicky, sweet and salty sauce with a rainbow of tender-crisp vegetables. Oyster sauce is the hero here, lending the beef its unique taste and glossy sheen. This basic beef and vegetable stir fry recipe is open to being adapted. Use pork, chicken or tofu instead of beef, whatever vegies are in your crisper, and maybe throw in a sneaky chopped chilli, if that's your thing. Hungry for more nourishing stir fry dinners? Make this easy Chinese stir fry sauce (that's as versatile as it is delicious), our budget-friendly quick beef sausage stir fry, this collection of 30-minute stir-fry recipes, and 21 noodle stir fry recipes you'll want to add to your weeknight repertoire. And, here's every sizzling hot tip you'll need to level-up your stir fry skills.

Zucchini fritters are a delicious and easy way to use up your summer squash excess. These crispy fritters are a perfect side dish, appetiser, or even a light lunch. The shredded zucchini soaks up the herbs and spices to give you a bite that is just bursting with flavour. The best thing about this recipe is how simple it is to make. In just two steps you have gorgeous, golden brown zucchini fritters. And, while this recipe is guaranteed to work as is, feel free to add your own twist. Lots of our reviewers have already tried experimenting with some other ingredients: chilli flakes, oregano, ground cumin, paprika and corn - nothing's off limits! What's more, the ingredients are ones that you often find in your pantry, meaning there's no need for a last-minute panicked dash to the shops! Love a fritter dinner? Here's 50 fantastic fritter recipes for your fritter fix. And, you could also try our air fryer fritters too.

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We've collated our most popular healthier dinner recipes under 500 calories per serve all into one place, so you'll never be stuck for mealtime inspiration. Whether you're after budget-friendly, speedy, vegetarian or chicken, there's something for everyone.

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Healthy, delicious recipes, including quick dinner, easy lunch ideas, snacks, breakfast, soup and more, from the food and nutrition experts at EatingWell.

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Planning a survey targeting students in years 7 to 12 was instrumental in shaping the foundation of my website. With 106 responses, I was able to identify key elements that resonated with this audience, such as the importance of cost-effectiveness, minimizing food waste, and time-saving meal options. The responses clearly indicated a strong preference for a website as the most suitable platform for sharing this information.The survey results emphasized the need to stick to a budget of $50 per week, reflecting the financial constraints many students face. This feedback guided my focus on creating meal plans that are not only affordable but also mindful of reducing waste and saving time, crucial factors for students balancing school and other commitments. By analyzing these trends, I was able to lay the groundwork for a website that addresses these specific needs, ensuring the content is practical and accessible.In planning, I carefully considered the structure of the survey to elicit responses that would inform my decisions. Judging the responses allowed me to identify common themes and reflect on how best to incorporate them into the website. This reflective process was critical in ensuring that the website would be relevant and valuable to its intended audience. the content is practical and accessible.

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Goal of this resaerch was to help me look at statistics of my audience at what i should be implementing for my website to help meet the healthy eating standard

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Only 7% of Australians eat on a healthy diet 

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https://theconversation.com/australia-is-dragging-its-feet-on-healthy-eating-in-5-years-weve-made-woeful-progress-192393#:~:text=Unhealthy%20diets%20and%20obesity%20are,with%20the%20Australian%20Dietary%20Guidelines.

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Australian Institute of Health and Welfare

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Key findings

In 2017-18:

11 in 20 (56%) 15-18 year olds and 9 in 20 (45%) 19-24 year olds met the guidelines for fruit consumption

the proportion of young people who met the national vegetable guidelines for their age and sex was:

1 in 50 (2.0%*) for males aged 15-18

1 in 33 (3.0%*) for males aged 19-24

1 in 14 (7.2%) for females aged 15-18

1 in 17 (5.8%) for females aged 19-24

Almost 7 in 10 (69%) young people aged 15-24 usually consumed sugar‑sweetened drinks and/or diet drinks at least once a week.

Managing good nutrition at all stages of life is essential for healthy growth and development. Like childhood, adolescence is a stage where good habits can be formed, and then carried into adulthood (Due et al. 2011).

A balanced and varied diet helps to:

promote health and wellbeing

meet nutrient requirements

protect against the development of chronic diseases (such as diabetes, stroke, cardiovascular disease and cancer) and premature death (WHO 2018).

The quantity and quality of food consumed are important, as insufficient or excessive amounts of particular foods and nutrients can contribute to poor health (AIFS 2011). The Australian Dietary Guidelines (ADG) recommend adolescents and young adults eat a wide variety of nutritious foods from the 5 food groups every day, namely:

plenty of vegetables (including different types and colours) and legumes/beans

fruit

grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as bread, cereals, rice pasta, noodles, polenta, couscous, oats, quinoa and barley

lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans

milk, yoghurt, cheese and/or their alternatives, mostly reduced fat.

Iron rich foods are particularly important for young women as menstrual loss greatly increases their requirement for iron compared with young men (NHMRC 2013). As well, almost half (40%) of all girls aged 14-18 have an inadequate iron intake (AIHW 2018).

The ADG also recommend limiting the intake of foods and drinks containing added sugars, such as confectionary, sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks (NHMRC 2013).

Drinks high in added sugars can provide excess kilojoules with little nutritional value and can increase the risk of excessive weight gain (NHMRC 2013). They are also associated with increased risk of dental decay. The ADG advises that drinking plenty of water instead promotes good health, including oral health (NHMRC 2013).

The type of diet consumed and the likelihood of receiving nutrients required to benefit health can be influenced by a number of economic, cultural, social and environmental factors, as well as by individual preferences.

Socioeconomic factors (such as education, occupation and income) are important determinants of food choices and eating behaviours, while culture and beliefs can also play a role (AIHW 2012). Possible barriers to meeting dietary recommendations may include availability and affordability of food, poor communication of advice, low levels of food literacy and high levels of food insecurity (including the inability to access adequate amounts of nutritious, culturally acceptable foods).

Conflicting messages (such as advertising and promotion of energy-dense but nutrient-poor foods and drinks) and dietary preferences may also be contributing factors (NHMRC 2013).

The greater reliance on convenience foods in recent decades may be due to reduced available time to prepare home-cooked meals (AIHW 2021).

Box 2: Data sources on nutrition

Data on young people's consumption of fruit and vegetables come from the ABS National Health Surveys (NHSs) 2014-15 and 2017-18.

The NHS collects a range of information about the health of Australians in all states and territories across urban, rural and remote areas (excluding very remote areas). The 2017-18 NHS surveyed around 21,000 people in over 16,000 private dwellings.

Within each selected dwelling, 1 adult (18 years and over) and 1 child (aged 0-17) were randomly selected for inclusion in the survey. An adult, nominated by the household, was interviewed about 1 child in the household. Some children aged 15-17 may have been personally interviewed with parental consent.

In the NHS, people are reported to have met the NHMRC 2013 guidelines for fruit and vegetable intake if it was reported that they usually consumed each day the recommended minimum number of serves for their age and sex (see Box 1).

Data on young people's consumption of sugar-sweetened and diet drinks come from the 2017-18 NHS (see Technical notes for definitions).

How much fruit and vegetables are young people eating?

In 2017-18, based on self-reported data among young people aged 15-24:

1 in 3 (33% or 1.0 million) consumed 1 serve of fruit a day, while 12% (or 366,400) ate less than 1 serve and 6.0% (or 185,800) did not eat any fruit (Figure 1)

there was generally little difference between age groups (15-18 year olds and 19-24 year olds) or between sexes in relation to the number of serves of fruit eaten. However, the proportion of 19-24-year-old males who ate less than 1 serve of fruit was a little higher than that for 15-18-year-old males (13% or 123,500, and 9.7% or 59,400, respectively)

fewer than 1 in 3 (30% or 925,900) consumed 1 serve of vegetables a day, while 7.6% (or 233,500) ate less than 1 serve and 1.2% (or 36,200) ate no vegetables at all (Figure 1)

there was little difference between the 15-18 and 19-24 age groups in relation to those who ate:

1 serve of vegetables (28% or 332,500 for those aged 15-18 and 31% or 588,700 for those aged 19-24)

less than 1 serve of vegetables (7.8% or 91,300 for those aged 15-18 and 7.6% or 144,800 for those aged 19-24)

no vegetables at all (1.4%* or 16,100* for those aged 15-18 and 1.1%* or 20,200* for those aged 19-24) see Technical notes).

Figure 1: Proportion of young people aged 15-24 consuming fruit and vegetables, by daily number of serves, 2017-18

Chart: AIHW.
Source: ABS 2019.

How many young people meet the fruit and vegetable guidelines?

The number of serves recommended by the ADG for fruit are the same for both 15-18 year olds and 19-24 year olds, and for both sexes (see Box 1).

According to the self-reported data from the NHS, in 2017-18:

1 in 2 (50% or 1.5 million) young people aged 15-24 met the fruit guidelines (Figure 2)

11 in 20 (56% or 658,300) 15-18 year olds met the fruit guidelines compared with 9 in 20 (45% or 868,700) 19-24 year olds

the proportion of males and females meeting the fruit guidelines was similar across age groups (Figure 2).

Figure 2: Proportion of young people aged 15-24 meeting the fruit guidelines, by age group and sex, 2017-18

Chart: AIHW.
Source: ABS 2019.

The number of serves recommended by the ADG for vegetables and legumes (hereafter referred to as the vegetable guidelines) differs between sexes, and between males aged 15-18 and 19-24 (see Box 1).

According to the self-reported data from the NHS, in 2017-18:

1 in 50 (2.0%* or 12,500* (see Technical notes) males aged 15-18 met the vegetable guidelines

around 1 in 33 (3.0%* or 28,500* (see Technical notes) males aged 19-24 met the vegetable guidelines

1 in 15 (6.7% or 100,300) females aged 15-24 met the vegetable guidelines, with similar proportions for both age groups (7.2% for those aged 15-18 and 5.8% for those aged 19-24) (Figure 3).

Figure 3: Proportion of young people aged 15-24 meeting the vegetable guidelines, by age group and sex, 2017-18

Chart: AIHW.
Source: ABS 2019.

Fewer than 1 in 20 (4.7%) females aged 15-24 met both fruit and vegetable guidelines each day. Small numbers for males means that data cannot be reported.

Have eating patterns changed over time?

A comparison of results for 2014-15 and 2017-18 showed that:

overall, the proportion of young people aged 15-24 who met the fruit guidelines remained the same (46% and 50%, respectively). However, the proportion of all males who met the guidelines increased from 41% to 48%, largely due to an increase among males aged 15-18 (from 42% to 54%)

the proportion of young people who met the vegetable guidelines was similar across both time periods for both age groups and genders (ABS 2015;2019).

Is it the same for everyone?

In 2017-18, the proportion of young people with disability who met the fruit guidelines was lower (41%) than that for those with no disability (52%) (Figure 4).

Figure 4: Proportion of young people aged 15-24 meeting the recommended guidelines for fruit, by population group, 2017-18

(a) A disability or restrictive long-term health condition exists if a limitation, restriction, impairment, disease or disorder has lasted, or is expected to last, for 6 months or more, which restricts everyday activities.
(b) Regional and remote includes Inner regional, Outer regional and Remote areas.
(c) Socioeconomic areas are based on quintiles of the Socio-Economic Indexes for Areas (SEIFA) 2016 Index of Relative Socio-Economic Disadvantage

Chart: AIHW.

Source: ABS 2019.

Consumption of sugar-sweetened and diet drinks

Based on self-reported data from the 2017-18 NHS, among young people aged 15-24, at least once a week:

over 3 in 5 (61% or 1.9 million) consumed sugar-sweetened drinks

fewer than 1 in 5 (17% or 527,900) consumed diet drinks

almost 7 in 10 (69% or 2.1 million) consumed sugar-sweetened drinks and/or diet drinks

1 in 3 (31% or 3.1 million) did not consume either sugar-sweetened or diet drinks.

A higher proportion of males than females aged 15-24 consumed sugar‑sweetened drinks once a week (68% and 53%). This was true for both 15-18 year olds (71% for males and 54% for females) and 19-24 year olds (66% for males and 53% for females) (Figure 5).

Figure 5: Proportion of young people aged 15-24 consuming sugar-sweetened drinks at least once a week, by sex and age group, 2017-18

Chart: AIHW.
Source: ABS 2019.

The proportion of young people aged 15-24 who consumed sugar-sweetened or diet drinks on 1-3 days a week was:

almost 2 in 5 (38%) for sugar-sweetened drinks

over 1 in 10 (11%) for diet drinks.

The proportion of young people aged 15-24 who consumed sugar-sweetened or diet drinks every day was:

13% for sugar-sweetened drinks

3.3% for diet drinks.

A higher proportion of males than females aged 15-24 consumed sugar‑sweetened drinks on a daily basis (17% and 9.4%). This was true for both 15-18 year olds (16% and 8.7%, respectively) and 19-24 year olds (17% and 9.4%, respectively).

Is it the same for everyone?

In 2017-18, among young people aged 15-24, the proportion of those who consumed sugar-sweetened drinks at least once a week was higher among those:

living in the lowest socioeconomic areas (69%) compared with those living in the highest socioeconomic areas (53%) (Figure 6).

Figure 6: Proportion of young people aged 15-24 consuming sugar-sweetened drinks at least once a week, by population group, 2017-18

(a) A disability or restrictive long-term health condition exists if a limitation, restriction, impairment, disease or disorder has lasted, or is expected to last, for 6 months or more, which restricts everyday activities.
(b) Regional & remote includes Inner regional, Outer regional and Remote areas.

Chart: AIHW.

Source: ABS 2019.

Box 3: Discretionary foods

Discretionary foods are foods that are:

high in energy and saturated fat, sodium, added sugars and/or alcohol

often low in beneficial nutrients

have been associated with increased risk of obesity and/or chronic diseases.

Examples include biscuits, confectionary, chocolate, cakes, cream, salty or fatty snack foods (such as potato chips), and sugar-sweetened soft drinks (AIHW 2018).

In 2011-12, a substantial amount of total energy intake was through discretionary foods.

For young people aged 14-18, 41% of their energy intake was from discretionary foods (the same for males and females). The most consumed discretionary foods were soft drinks (8.8%), cakes and muffins (8.4%), fried potato products (8.4%), pastries (7.4%), snack foods (for example, potato and corn chips) (5.7%) and chocolate and chocolate-based confectionary (5.4%) (AIHW 2018).

For adults aged 19-30, 36% of total energy intake was from discretionary foods (36% for males and 35% for females). For this age group, the main contributors were alcoholic drinks (13%), soft drinks (7.8%), cakes and muffins (7.2%), fried potato products (7.0%) and pastries (6.7%) (AIHW 2018).

The ABS National Nutrition and Physical Activity Survey to be conducted in 2023 will include updated data on dietary intake and physical activity.

Where do I find more information?

For information on topics related to the nutrition of Australia's young people, see:

For information on Indigenous young people and nutrition, see:

For information on nutrition in childhood, see:

For information on nutrition across the whole population, see:

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Australia's youth: Nutrition - Australian Institute of Health and Welfare

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In 2017-18: 11 in 20 (56%) 15-18 year olds and 9 in 20 (45%) 19-24 year olds met the guidelines for fruit consumption the proportion of young people who met the national vegetable guidelines for their age and sex was: 1 in 50 (2.0%*) for males aged 15-18 1 in 33 (3.0%*) for males aged 19-24 1 in 14 (7.2%) for females aged 15-18 1 in 17 (5.8%) for females aged 19-24 Almost 7 in 10 (69%) young people aged 15-24 usually consumed sugar‑sweetened drinks and/or diet drinks at least once a week.

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Was shooked to find that 1 in 2 univercity students don't eat the suggested fruit and nutrition needed. 

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Researching how many Australians get the right amount of nutrition 

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Researching how many Australians get the right amount of nutrition 

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Finding 10 healthy Meals for my webite as well as the kitchen skills under each week. for a tutorial

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Applying the planning process into forming a 10 week meal plan with healthy recipies using those resources

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Applying the planning process into forming a 10 week meal plan with healthy recipies using those resources

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Finding 10 meals (Planning by finding recourses)

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Finding 10 meals (Planning by finding recourses)

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Using recourses such as Tok Tok, youtube and google i can find food trends and popular dishes and meals that most teenagers would eat and possibly modify them to be more healthy

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Using recourses from food techology last year i was about to find a workflow plan that help create a list and plan out what i need for every cooking lesson 

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The risk of opportunities i haven’t thought about are using the resources from school such as from past years of food technology  and how i plan out the recipes using a workflow plan that has exactly the ingredients and utensils i need and the steps below to be able to create the meals as well as already existing things such as google sites and other existing platforms.

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Watching vidoes on how to make a website

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Watching vidoes on how to make a website

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looking at youtube vidoes to get me started such as learbing how to format and create my website for my output of learning.

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The people who are involved would be my parents and the resources online on youtube and the people that would have the experience. The points of view would be the for what skills i need to learn myself would be though my parents and asking advice and the perspective from uni students of what recipes should be included and  where to start in terms of my skills such as working more preparing and knife skills.

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How much of my learning goal that i am able to achieve which i would say i feel like i am going to be able to achieve all the progress the skills i need for the 10 week meal plan within the 16 weeks i have to progress my skills. Who i can speak to in order to begin refining my learning goal based on my output would be parents and resources such as youtube.

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With this mindmap i made it helped me create a list of things that i need to futher look into

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Making this mindmap helped me look at all the things i have to factor and create in the 16 weeks i have to complete this meal plan. 

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During a conversation with my mum while making dinner togther i brought up my AIF project with my learning goal i wanted to focus on and showed her the advatages and disadvatages list that i made, my mum helped me choose my output of learning about explain how else i can imporve the website and make it appealing to students such as, making a shopping list of what is needed for each week looking into budgeting making cheap and healthy as well as timing for prep and cooking times as well as making video tutorials as well for beginners at cooking, my mum was happy to see something that she would of used if it was avaliable during her time in univercity and this website can benefit myself to stay on a healthy food habit as well.

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Speaking about my learning goal and output

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Speaking about my learning goal and output

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The people I can speak to begin my learning goal for my output would be my parents as well for the approach of my learning and advice when it comes to cooking and meal preparation which has a lot of factors to itself as well as university students who live outside their parents that have said they struggle with the uni work and eating healthy.

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Making a advatage  and disadvatage list to help me decide the advatages and disadvatages using research as well to help me gather some points. 

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The many different possible outputs of learning can be through making short videos, making my website and also progressing my cooking skills though these factors by cooking more often.

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This mindmap helped me focus the value of my learning goal. 