School of Scrumptiousness

TECHNOLOGY EDUCATION
STUDENT:_______________________________________ TEACHER: MRS LAMB HOMEROOM:_______________ School of Scrumptiousness
In Taste We Trust

DIRECTIONS: Supervised, 30 minute blog entry. TASK: Supervised Written Task - Response to Stimulus (Voki) MARKING: Refer to criteria for making sheet.

Year 9 Home Economics TASK 2 Minor Assessment Supervised Written Assessment Response to Stimulus (Voki) SEMESTER 1: Term 1 YEAR: 2013 CRITERIA: Knowledge and Understanding

Assessable Elements: Knowledge and Understanding Knowledge and Understanding

Healthy eating behaviours Strategies for optimising healthy food choices based on identified nutritional needs for growth, energy and health Information from The Healthy Eating Plate Information from Go 2 for 5 Government Program Consequences of poor dieting Physical, social and emotional factors that influence dietary behaviours e.g. importance of food for the different dimensions of health, personal factors, social factors, cultural background The nutritional components of food, including the use of food selection models or tools, are required when assessing and planning for dietary patterns Food and nutrition needs of individuals, families and communities Influences of food on individual, family and community wellbeing Trends in eating behaviours and planned healthy food choices Influences of the media, marketing and social trends on consumer choices

Common Curriculum Elements: (CCE) Recalling/remembering; using correct spelling, punctuation, grammar; problem solving, comparing, justifying, evaluating; using vocabulary appropriate to context ICT Cross-curriculum priority by the end of year 9 Inquiring with ICT; Creating with ICTs; Communicating with ICTs; Operating ICTs.

Due Date: 12pm Thursday of Week 8

Overall result: _______ Teacher Signature: ___________

Assessable Elements

Descriptors A B C D Variable knowledge and understanding of concepts and facts in relation to healthy eating. E Rudimentary knowledge and understanding of concepts and facts in relation to healthy eating.

Knowledge and understanding

The student work demonstrates evidence of: Comprehensive Thorough Satisfactory knowledge and knowledge and knowledge and understanding of understanding of understanding concepts and concepts and of concepts and facts in relation to facts in relation to facts in relation healthy eating. healthy eating. to healthy eating.

Comments: __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ Teachers Signature: ___________________ Overall Grade: _________________