3.3.2 Nutrition and food Food choices impact directly on the wellbeing of individuals, families and communities. s will acquire knowledge of nutrition relating to food choices and its significance to health and sustainability. s will develop inquiry skills through the effective use and evaluation of resources. s will access nutritional information to critique and to develop a variety of practical skills to prepare and present nutritionally balanced foods. s will investigate issues relating to how social, cultural, political, technological, ethical, economic and environmental points of view impact food choices and health. Key 1. Knowledge of nutrition and the use of food 2. Nutrition and food choices impact on 3. The use and development of a wide concept selection models or tools are necessary for wellbeing and sustainable food futures. variety of practical skills is empowering the critiquing, designing and planning of for sustainable food choices. dietary patterns. Examples Nutritional components of food including the Individuals, families and communities need to A range of food preparation skills and of subject use of food selection models or trial is be critically aware of the practices of the food techniques can enhance the quality and required when assessing and planning for industry in order to evaluate: nutritional value of individual and family matter dietary patterns consumer production, packaging, meals Knowledge of food and nutrition needs of processing, preparation methods of food Interpretation and modification of recipes individuals, families and communities is marketing and advertising of food or are necessary when preparing a necessary to solve design challenges technological advances range of food products or meals to suit associated with diet Individuals, families and communities need to and enhance a range of individual or Nutritional knowledge is necessary to evaluate: family dietary needs consider the impact of eating habits on the influence on eating and lifestyle habits The management of resources is required health relating to food choices for the preparation of food products Food selection is influenced by: the influence of government policies Principles and methods of cookery, access to food / food availability the impact of public policy on consumer including food safety and hygiene, need to education decision making be considered when selecting and socioeconomic status the impact on environmental sustainability preparing for a given design challenge individual food choice and health Decision making and planning is required stage of the life cycle and special dietary Decision making relating to the selection of to solve design challenges needs appropriate food products and meals is marketing required to solve issues or design challenges social and cultural factors The impact of contemporary lifestyles, practical skills and techniques consumer demand, marketing practices and resources factors influencing food choices and consumption Emerging innovations and trends
3.3.2 Nutrition and food Food choices impact directly on the wellbeing of individuals, families and communities. s will acquire knowledge of nutrition relating to food choices and its significance to health and sustainability. s will develop inquiry skills through the effective use and evaluation of resources. s will access nutritional information to critique and to develop a variety of practical skills to prepare and present nutritionally balanced foods. s will investigate issues relating to how social, cultural, political, technological, ethical, economic and environmental points of view impact food choices and health. Key concept 1. Knowledge of nutrition and the use of food selection models or tools are necessary for the critiquing, designing and planning of dietary patterns. 2. Nutrition and food choices impact on wellbeing and sustainable food futures. 3. The use and development of a wide variety of practical skills is empowering for sustainable food choices. Examples of subject matter Nutritional components of food including the use of food selection models or is required when assessing and planning for dietary patterns Knowledge of food and nutrition needs of individuals, families and communities is necessary to solve design challenges associated with diet Nutritional knowledge is necessary to consider the impact of eating habits on health Food selection is influenced by: access to food / food availability education socioeconomic status individual food choice stage of the life cycle and special dietary needs marketing social and cultural factors practical skills and techniques resources Individuals, families and communities need to be critically aware of the practices of the food industry in order to evaluate: consumer production, packaging, processing, preparation methods of food marketing and advertising of food technological advances Individuals, families and communities need to evaluate: the influence on eating and lifestyle habits relating to food choices the influence of government policies the impact of public policy on consumer decision making the impact on environmental sustainability and health Decision making relating to the selection of appropriate food products and meals is required to solve issues or design challenges The impact of contemporary lifestyles, consumer demand, marketing practices and factors influencing food choices and consumption Emerging innovations and trends A range of food preparation skills and techniques can enhance the quality and nutritional value of individual and family meals Interpretation and modification of recipes or are necessary when preparing a range of food products or meals to suit and enhance a range of individual or family dietary needs The management of resources is required for the preparation of food products Principles and methods of cookery, including food safety and hygiene, need to be considered when selecting and preparing for a given design challenge Decision making and planning is required to solve design challenges trial
snr_home_ec_10_syll.docx