TASK SECTION

Year 9 Food Technology

Food Selection and Health Assignment

Nutrition Pamphlet

Length: Minimum 2 pages of information.

Marks / value: Written Task - 15% of semester mark. Practical Task - 15% of semester mark.

Date due: Written task - Week 6, Term 3. Practical task - Week 6, Term 3 - 9FTY3              Week 5, Term 3 - 9FTY1

Special instructions: Hand in the recipe in Week 3.

Purpose of this assignment

Food guides are very important references that assist us to make healthy, nutritious meals. This assignment requires students to analyse the nutritional value of food; modify a recipe to reflect food guides; and design, plan and prepare a safe and nutritious food item to reflect food guides.

Outcomes being assessed

5.3.1 Describes the relationship between food consumption, the nutritional value of foods and the health of individuals and communities.

5.3.2 Justifies food choices by analysing the factors that influence eating habits.

5.4.2 Communicates ideas and information using a range of media and appropriate terminology.

5.5.1 Selects and employs appropriate techniques and equipment for a variety of food-specific purposes.

5.5.2 Plans, prepares, presents and evaluates food solutions for specific purposes.

5.6.2 Evaluates the impact of activities related to food on the individual, society and the environment.

Task:

1. Produce a pamphlet, focusing on a nutrient, foods that use the nutrient, dietary problems, recommended dietary intake (RTI) and a recipe that includes the nutrient in a recommended amount.

2. Practical task - hand in an original recipe specifying ingredients and method. The recipe should make only two serves (yield). Hand in the recipe in Week 3, before the practical lesson.

3. Make the recipe at school with a partner.

PLANNING SECTION

Define the Task

Research one of the following recommendations:

• Eat more fibre
• Eat less salt
• Eat more calcium
• Eat less fat

Create an information pamphlet on your chosen topic. Include:

1. Information about the nutrient and what it does in the body.

2. Food sources of the nutrient, listed in groups of foods as follows:

• Four foods that contain none/little of the nutrient
• Four foods that contain moderate amounts of the nutrient
• Four foods that contain large amounts of the nutrient.
  
  

3. Dietary problems associated with eating too much or too little (choose the appropriate one) of the nutrient.

4. The amount of the nutrient Australians eat and how much we should be eating, i.e. the recommended dietary intake (RDI) for specific groups.

5. A list of at least 5 practical suggestions on how to increase or decrease the amount of the nutrient in our diet.

6. An original recipe (not a photocopy) that contains ideal amounts of the nutrient including: ingredients, method, yield and amount of the nutrient provided.

Locate Information

Types of information sources that will be useful include Internet sites, medical or health books, journals and pamphlets. Use the health and medical encyclopedias in the reference section in the Library and browse the 613-616 shelves to find books about nutrition. Investigate some of the Internet sites listed below:

Select and Analyse

Select relevant information in the form of text, statistics, diagrams and images.

Organise and Synthesise

Organise your information under subheadings that you create to cover all the required parts that are listed in Define the Task above.

Create and Present

To make a tiered pamphlet.

• Place two of the three sheets of paper on a flat surface; one exactly on top of the other with long edges on the sides (portrait orientation).
• Keeping the long edges adjacent, slide the top sheet of paper toward you so that the short edges are offset by about 2 to 3 cm.
• Place the next sheet of paper on top of the others and align the long edges. Offset it equal distance so you can see the tops of all the three sheets.
• Carefully take the short edges of paper closest to you and bend them toward the offset edges so that top sheet's bottom edge is offset 2 to 3 cm from its top edge.
• Crease the papers.
• Equally spaced along the fold and 2 mm from the fold, staple twice.
• Turn the pamphlet so the staples are along the top.
• If you did it correctly, you should have a six-paged pamphlet that has tiered edges.The pamphlet should look similar to this:
  

Eat more Fibre

Fibre

Food sources of fibre / Dietary problems

RDI of Fibre

How to increase Fibre in our diet.

Recipe

Use illustrations and write the descriptions for each sub heading:

1. Place a title on the top front page (ie. Eat more Fibre)

2. Label each of the tiered edges with the different sub-headings.

3. Complete each section from your research.

It is possible to make a pamphlet using Microsoft Word but the hardest part is laying out the pages so that the correct ones will show when you fold the pages to form the booklet. Click on the File menu and choose Page Set Up. Set the page layout to Landscape.

You can also make your pamphlet in Word using columns so that when you fold it, they'll show up on the correct side. Try tables with a border that has a width of zero or change the border color to white.

• Add pictures to attract attention
• Make pamphlets informative
• Remember: Pamphlets are fast, easy reading
• Include a bibliography of your information sources on a separate sheet

Evaluate and Reflect

Practical

Level of Achievement	Criteria
Advanced	· Meal is a high quality product and is visually appealing. · Practical completed in the timeframe. · Correct techniques used at all times. · All safety and hygiene issues have been addressed during preparation. · Recipe includes correct ingredients, method, yield and submitted on time.
Highly competent	· Meal is a quality product and is visually appealing. · Practical completed in timeframe. · Correct techniques were used most of the time. · Most safety and hygiene issues have been addressed. · Recipe has correct ingredients, method, yield and submitted on time.
Competent	· Meal is a reasonable quality product and has some visual appeal. · Practical was completed in the timeframe. · Correct techniques were used most of the time. · Some safety and hygiene issues have been addressed. · Recipe has mostly correct ingredients, method, yield and submitted on time.
Developing	· Meal is not a quality product and has little visual appeal. · Practical was not completed in the timeframe. · Incorrect techniques were used during preparation. · Few safety and hygiene issues have been addressed during preparation. · Recipe incorrect and not submitted on time.
Experiencing Difficulty	· Practical not attempted. · Recipe incorrect and not submitted on time or not submitted

Pamphlet

Level of Achievement		Criteria
Advanced	· Very well researched using correct terminology and expressed in student's own words. · Well-structured using the sub-headings as per the task definition. · Pamphlet covers all 6 subheadings in a detailed, comprehensive manner. · Information has been accessed from at least 3 sources of varying type and sources are correctly cited in bibliography. · Recipe is complete and contains ideal amounts of nutrient, lists amount of nutrient and is a good choice for the nutrient.
Highly Competent	· Well researched using correct terminology and expressed in student's own words. · Structured using the sub-headings as per the task definition. · Pamphlet covers 6 subheadings in a detailed and appropriate manner. · Information has been accessed from at least 3 different sources and sources are correctly cited in bibliography. · Recipe is complete and has some amounts of nutrient, lists amount of nutrient and is a good choice for the nutrient.
Competent	· Mostly well researched using correct terminology and expressed in student's own words. · Structured using most of the sub-headings as per the task definition. · Pamphlet covers most subheadings. · Information has been accessed from at least 2 different sources and sources are mostly correctly cited in bibliography. · Recipe is mostly correct and lists amount of nutrient and is a reasonable choice for the nutrient.
Developing	· Basic research using some terminology, mostly not expressed in student's own words. · Structured using some of the sub-headings as per the task definition. · Pamphlet covers some subheadings in a limited manner. · Information has been accessed from 2 different sources but sources may not be correctly cited in bibliography or is poorly cited. · Recipe is partly modified correctly and may lists amount of nutrient and may not be completely suitable for the nutrient.
Experiencing difficulty	· Basic research without the correct terminology and not expressed in student's own words. · Structure using the sub-headings as per the task definition is not evident. · Pamphlet covers a few subheadings in a very limited manner. · Information has mainly been accessed from 1 source and it is not cited or poorly cited. · Recipe is only partly completed, does not list nutrient and may not be suitable for the nutrient or no recipe.

Good websites for this assignment

Australian Institute of Health and Welfare

http://www.aihw.gov.au/publications/phe/tnifnav/tnifnav.pdf (fibre, salt, calcium and fat)

Victor Chang - Helping your heart

http://www.victorchang.edu.au/public/HelpingYourHeart.cfm?cid=34 (calcium, fibre, fat, salt)

Better Health Victoria

http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Fibre_in_food (fibre)

http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Salt?OpenDocument (salt)

http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Calcium?OpenDocument (calcium)

http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Fats_and_oils?OpenDocument (fat)

Healthy Eating Club

http://www.healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data2c.html (fibre)

http://www.healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data2g.html (fats)

http://www.healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data5a.html (salt)

http://www.healthyeatingclub.com/info/books-phds/books/foodfacts/html/data/data5c.html (calcium)

ABC

http://www.abc.net.au/health/thepulse/s1906789.htm (salt)

http://www.abc.net.au/news/newsitems/200203/s508562.htm (calcium)

http://www.abc.net.au/health/features/fat/ (fat)

Dieticians Association of Australia

http://www.daa.asn.au/index.asp?PageID=2145834449 (salt)

http://www.daa.asn.au/index.asp?PageID=2145834416 (calcium)

http://www.daa.asn.au/index.asp?pageID=2145834398 (fat)

http://www.daa.asn.au/index.asp?pageID=2145834403 (fibre)

Diabetes Australia

http://www.diabetesaustralia.com.au/conquest/0301-eat-to.htm (salt)

Department of Health & Ageing.

http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/vitamins-minerals (calcium, salt)

http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/good-bad-fat (fat)

http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/eating (fibre, salt, fat, calcium)