a cross curricular approach to …...a cross curricular approach to foodandnutritioneducation...
TRANSCRIPT
English Health and Physical Education
Humanities and SocialSciences
Mathematics
Technologies
Languages
Science
The Arts
A Cross Curricular Approach to Food and Nutrition Education
MeasurementFractions RatiosPercentagesComparisonsRecording dataInterpretation of dataSimple algorithm concepts throughrecipesRecipe conversionsBudgetingRecipe costing
Economics and Business – trade,consumer choice, purchase decisions,budgeting, exports, imports, foodproduction, food systemsCivics and Citizenship – Food anddrink policies, international trade,charitable and foreign aidGeography – climate/soil types, foodproduction, land use, relationshipswith other countries, customs andtraditions, land use, urbanisation.History – changes in food culture,Aboriginal and Torres Strait islandertraditional food customs
Promoting healthy eatingmessages through song, rhymesand rapsRecycling packaging in art andcraft activitiesUse of food items for makingnatural paint and dyesUse of healthy food items for stillart projectsAnalysis of media techniques usedin food advertisementsProduction of media items e.g adsand digital print-promotinghealthy eating messages
Food vocabulary for all languages Traditional ingredients
Preparing traditional foods/recipesStaple and local food production Food traditions/customs
Cultural celebrations
Vocabulary development through food sensory evaluationsVocabulary through texts with healthy eating messagesCase StudiesPersuasive writing and letterwriting advocating healthy eatingin the school communityPrint and media advertising offoodProcedure writing/writing recipes
Sample content for each Learning Area
Food and fibre production and usesTechnology use in food productionDesigning food products, services andenvironments Nutritional value of foodFood labelsFood safety and hygieneConsumer demand Sensory properties of foodEthical and sustainable foodproduction and marketingFood systemHealth promotionFood preparation skills
Influences on our choicesFood labelsImproving the nutritional value inmealsHealth promotion strategiesBenefits of healthy eating to healthand wellbeingInfluences of advertising Making informed choicesCost effective nutritious meals
Biology – growing our foodChemistry- the science ofbaking/cookingScience enquiry skills in the kitchenPhysical properties of foodDigestionNutrients and our bodyFood science and productdevelopment