6 Health / Health Gain a K&U of health issues that Discuss how illness can Independently carries out a range of techniques issues affect dietary choices. affect dietary choices and processes to make food items Greek Yoghurt Discuss how illness can be for example, Parfait improved through good dietary choices Food: whisking, folding, sauce making, testing for Readiness, blending. Food for 7 The Scottish Investigate the dietary goals Discuss why we have Applies knowledge of nutrition/healthy eating HWB 4-31a to plan, Dietary goals make and evaluate dishes to meet the Discuss the benefits of nutritional/health requirements of different Health following dietary goals groups 8 Sugar Gain a knowledge and Demonstrate the correct In the community. understanding of the implications of a high amount of in the diet Carrot cake sugar diet Discuss ways of reducing Identifies the main features of current food the consumption of sugar in Scotland and HWB 4-30a 9 Non-Starch Investigate the fibre content of Show that you can test a health policy and legislation and their impact on Polysaccharides certain foods food for Fibre Individuals, the community and the world of Gain a K&U of the benefits of a high Explain the benefits of a work. fibre diet high fibre diet 10 Reduce Salt Investigate the implications of a Discuss the implications of a Independently carries out a range of Increase high salt diet high salt diet techniques HWB 4-37a Calcium Investigate the benefits of Calcium Create ways to reduce salt and processes to make food items Cheese & Ham to different groups of people (young, female, content in common recipes for example, Penne Pasta elderly Food: whisking, folding, making, testing 11 ACE Vitamins Discover the roles vitamins play in Research the benefits of for our health Vitamins A,C,E Readiness, blending. Discuss the need for Vitamins to Present your findings to the maintain overall health class 12 Summary of Summarise K&U of dietary goals Discuss the dietary Dietary Goals Do we need them, why/ Pancakes why not? Design and 13 Intro to Design Gain a K&U of a design brief in order Show my understanding of and Make to identify Key Issues key issues by identifying from the brief Make Explain why there are key issues 14 Design Lacy Show creativity when designing Lacy Design a lacy pancake that pancakes Pancakes meets the brief try Write the recipe for Lace pancakes
Independently carries out a range of techniques and processes to make food items for example, Food: whisking, folding, sauce making, testing for Readiness, blending. 6 Health / Health issues Greek Yoghurt Parfait Gain a K&U of health issues that affect dietary choices. Discuss how illness can affect dietary choices Discuss how illness can be improved through good dietary choices 7 Food for Health The Scottish Dietary Investigate the dietary goals Discuss why we have goals Discuss the benefits of following dietary goals Applies knowledge of nutrition/healthy eating to plan, make and evaluate dishes to meet the nutritional/health requirements of different groups In the community. Identifies the main features of current food and health policy and legislation and their impact on Individuals, the community and the world of work. Independently carries out a range of techniques and processes to make food items for example, Food: whisking, folding, making, testing for Readiness, blending. HWB 4-31a HWB 4-30a HWB 4-37a 8 Sugar Carrot cake Gain a knowledge and understanding of the implications of a high sugar diet Demonstrate the correct amount of in the diet Discuss ways of reducing the consumption of sugar in Scotland 9 Non-Starch Polysaccharides Investigate the fibre content of certain foods Gain a K&U of the benefits of a high fibre diet Show that you can test a food for Fibre Explain the benefits of a high fibre diet 10 Reduce Salt Increase Calcium Cheese & Ham Penne Pasta Investigate the implications of a high salt diet Investigate the benefits of Calcium to different groups of people (young, female, elderly Discuss the implications of a high salt diet Create ways to reduce salt content in common recipes 11 ACE Vitamins Discover the roles vitamins play in our health Discuss the need for Vitamins to maintain overall health Research the benefits of Vitamins A,C,E Present your findings to the class 12 Summary of Dietary Goals Pancakes Summarise K&U of dietary goals Discuss the dietary Do we need them, why/ why not? 13 Design and Make Intro to Design and Make Gain a K&U of a design brief in order to identify Key Issues Show my understanding of key issues by identifying from the brief Explain why there are key issues 14 Design Lacy pancakes try Show creativity when designing Lacy Pancakes Design a lacy pancake that meets the brief Write the recipe for Lace pancakes
BGE-S3x2-Course-Overview.docx