Unit/Lesson Title: Food for Healthy Eating/Labelling Lesson Duration: 75 minutes (1 period) Stage: 4 Year: 7 Class:
Rationale: Students are to learn Syllabus Outcomes: Syllabus Content
about food labelling, what they 4.4.1 Explains the impact of Students learn about:
need to include, be able to identify innovation and emerging Innovation and emerging technologies relating to tools, material,
the requirements, and how to technologies on society and the techniques or products in each area of study
create one of their own for a recipe environment. The impact of innovation and emerging technology on society and the
they have cooked this term. environment
The ability of 10 mins Teacher to ask students to turn to page 43 ‘Activity’ Oral instruction Students to remain Observation of
students to work and ask them to label the requirements that are and class seated in their students being able
independently, displayed on the pictured food label. Teacher to discussion. groups around the to work
followed by a class then go through them with the class. tables. independently, and
discussion of also participate in
answers. class discussion.
The ability of 20 mins Teacher to then hand out packaged food between Oral instruction, Students to remain Observation of
students to identify the tables, and have students check that they meet class discussion, seated in their students being able
the requirements the food labelling requirements that have just been oral feedback from groups around the to apply their
and analyse a food discussed. teacher, oral tables. knowledge to
product label Teacher to then bring up a picture of ‘How to opinions from identifying labelling
relating to the understand food labels’ and have students asses the students. requirements.
requirements. Also labels of the packaged food provided, referring to
the ability of the picture on the board. Teacher to go through
students to each of the packaged food with the students as a
understand the class, where students will explain how their
nutritional values packaged food meets the food labelling
on food product requirements and the recommendations of the
labels. nutritional value. Resource – How to understand
2.6 – The changing from theoretical tasks to ICT to keep
food labels – Australian Government: National
Health and Medical Research Council. the students engaged and develop ICT skills.
The ability of 25 mins Teacher to read through the next activity of page 43 Oral instruction Students to remain Observation of
student to apply ‘ICT Task’, where students will now create their own and feedback. seated in groups students working
their knowledge to food label for a food product they have made in around the tables. independently and
a design task class. efficiently.
independently.
End of lesson.
Transitions to next lesson: For the next lesson, students will learn about Marketing food products.