Developing Innovative Units of Work - Year 11 Food and Nutrition by Summer Davidson https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om en-us 2020-07-26 07:25:18 UTC 2020-07-27 15:49:24 UTC hello@padlet.com Consumer summerdavidson255 https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662607882 2.1 recognise and describe facts and principles related to food systems, consumer demand, labelling and food safety

2.2 explain ideas and problems related to current and emerging consumer food markets

2.3. analyse problems, information and data related to current and emerging consumer food markets

2.4. determine solution requirements and criteria for specific consumer food market problems

2.5. synthesise information and data to develop ideas for solutions related to consumer food market problems

2.6. generate consumer market solutions to provide data to determine the feasibility of the solution

2.7. evaluate and refine ideas and solutions to make justified recommendations for enhancement of consumer food market solutions

Class Discussion
Identify all target markets and their motivations for eating. 
  • Have students work in groups and make mini presentations of one consumer markets need (life stage, nutritional requirnments) and wants (trends, convenience).
  • Visit supermarkets or complete online surveys to collect data on consumer demands.
Design Challenge
  • Ask student to prepare a meal suitable for the nutritional needs and current demands of their chosen target market (For Example: Toddlers, Mums, 7 year old girls, teenage boys, gluten free, university students, vegetarians).
]]> 2020-07-26 07:32:00 UTC https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662607882 Nutrtion Context summerdavidson255 https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662608255 1.1 recognise and describe facts and principles related to the nutritional, chemical, functional and sensory properties of vitamins, minerals and protein-based food

1.8/2.8 make decisions about and use mode-appropriate features, language and conventions for particular purposes and food and nutrition contexts.]]> 2020-07-26 07:33:36 UTC https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662608255 "Vitamins," "Minerals" and "Protien-based Food" summerdavidson255 https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662608280 P1.1 recognise and describe facts and principles related to the nutritional, chemical, functional and sensory properties of vitamins, minerals and protein-based food

1.2. explain food science ideas and problems related to vitamins, minerals and protein-based food

1.3. analyse problems, information and data related to the properties and processing of vitamins, minerals and protein-based food

1.4. determine solution requirements and criteria for vitamin, mineral and protein-based food problems

1.5. synthesise information and data for vitamin, mineral and protein-based food solutions

1.6. generate vitamin, mineral or protein-based food solutions to provide data to determine the feasibility of the solution

1.7. evaluate and refine ideas and solutions to make justified recommendations for enhancement of vitamin, mineral and protein-based food solutions

Activities:
  • Students create posters highlighting where to find on the funtion of specific vitamins, minerals and protein based foods. 
  • Create a Paddock to Plate production flow chart - so students can analyse the nutritional content in food at each stage of its journey from the paddock to our homes. 
  • Learn to modify recipes to incorporate more vitamins and minerals.

]]> 2020-07-26 07:33:45 UTC https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662608280 Emerging summerdavidson255 https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662608585 2.2 explain ideas and problems related to current and emerging consumer food markets

2.3. analyse problems, information and data related to current and emerging consumer food markets
Activities:
  • Students identify emerging markets and portential gaps in the market for new products. 
Design challenge: Ask students to identify an emerging or current target market and create/modify a snack recipe for that auidence. Have them pitch their ideas as an advertisment. 
]]> 2020-07-26 07:35:29 UTC https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662608585 Solutions summerdavidson255 https://padlet.com/summerdavidson255/1aa8w5rxaehrs8om/wish/662615921 1.4. determine solution requirements and criteria for vitamin, mineral and protein-based food problems

1.6. generate vitamin, mineral or protein-based food solutions to provide data to determine the feasibility of the solution

1.7. evaluate and refine ideas and solutions to make justified recommendations for enhancement of vitamin, mineral and protein-based food solutions

2.4. determine solution requirements and criteria for specific consumer food market problems

2.5. synthesise information and data to develop ideas for solutions related to consumer food market problems

2.6. generate consumer market solutions to provide data to determine the feasibility of the solution

Project Based Learning 
  • Students complete a Design Challenge on the importance of healthy eating. For example: Create a meal suitable for a person with chronic illiness. 
  • Students will have to research of specific funtions and properties of vitamins, minerals and protiens in order to present a suitable meal/ solution to the design challenge. 
  • Findings could be displayed on a PMI Chart. 
  • Practical class: Students cook museli bars and analyse the difference between store bought and home made museli bar nutritional value. 
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