NUTRITION + SPECIAL

DIETRY NEEDS

Name:
DT
GROUP:

Project objectives:

YOUR DT LEVELS

To build on your knowledge of hygiene and basic food skills

To have an understanding of food from different cultures
8c
7a
7b

Presentation skills:

Do
Do
Do
Do

I present ideas in 2D and 3D?

make ideas more realistic using colour and texture?
I annotate my ideas to help explain them to others?
I develop my ideas using sketching or modelling?

Ideas + creativity:

7c

Where do my ideas come from?

Do I talk about my ideas to friends and the teacher?
Have I considered form and function?
Do I use information to help design?
What market trends exist?
What are the constraints?
Are my ideas new and unusual?

6a
6b
6c
5a
5b
5c

Planning + making:

4a

Do I plan everything before I do it?

Do I consider time constraints?
Have I modified my work where necessary?
Have I chosen the right tools and materials?
Do I check my own work?

4b
4c

DT
TARGET:

3a
3b

Critical Evaluation:

Ideas +
creativity:

Planning +
making:

Presentation
skills:

sja 2010

3c
PREVIOUS
DT LEVEL:

Have I tested my product?

Have I asked a range of people their opinions?
Can I suggest any modifications or improvements?
Do I evaluate critically?
How does my product perform?

HEALTHY FOOD
Ks3 Design & Technology

Section A

Food Quiz
1. How many portions of fruit/vegetables (incl. potato) do you eat in a typical
day?

a)
b)
c)

1 or 2
3 to 5
6 or more

2. How many slices of wholemeal bread do you eat on an average day?

a) None or 1
b) 2 or 3
c) 4 or more

3. Which of these would you eat to boost fibre intake most?

a)
b)
c)
d)
e)

Large green salad

An apple
2 slices of white bread
Portion bran or wholegrain breakfast cereal
4 tblsp peas

sja 2010

Section B
1. Hoe many snack items such as biscuits, cake chocolate, crisps and nuts do you
eat in a day?

a) More than 4
b) 2 to 4
c) One or none

2. How much milk do you drink in a day and what kind?

a)
b)
c)
d)

Up to 1 pint whole milk

Up to 1 pint semi-skinned
Up to 2 pints- skimmed
More than 1 pint whole or semi skimmed

3. In total, how much butter/hard margarine/lard/blended vegetable oil do you

personally consume in a week?

a)
b)
c)
d)

500g or more
About 250g
About 125g
Hardly any

4. How many portions of fried food do you eat in a week?

a) 4 or fewer
b) 5 to 8
c) 9 or more

5. Hoe many times a week do you eat meat products such as sausages,
burgers, meat, pies, luncheon meat?

a)
b)
c)
d)

Almost never
1 to 4
5 to 8
9 or more

HEALTHY
HEALTHY FOOD
FOOD
Ks3 Design & Technology

What is meant
by Healthy
eating?

Healthy eating is about eating a _________ ___ __________

to provide a ____________ _____________ essential for the
____________ ____________ of the body.

Proper working
Variety of foods
Balance of nutrients

What are the eight Healthy Eating

Guidelines from the government?

A balanced diet = the balance of good health

List 5 things we should do for a healthier diet:
1
2

sja 2010

3
4
5

HEALTHY FOOD
Ks3 Design & Technology

ENJOYING A HEALTHY DIET IS ALL ABOUT

sja 2010

Getting the balance right

HEALTHY FOOD
Ks3 Design & Technology

Nutrients
The 5 nutrients are:

F__________ and w__________ are also essential to keep the body healthy.
The NUTRITIONAL VALUE of food = the amount of E___________ (calories) and different nutrients
food provides.
There are 2 groups:
MACRONUTRIENTS are required in greater amounts by the body.
MICRONUTRIENTS are needed in smaller amounts by the body.
Highlight each group as directed

Fill in the following MACRONUTRIENT chart:

sja 2010

Nutrient

Function

Recommended intake per day

Carbohydrates of which
starches

Increase starchy foods- should

have 39% of food energy intake.

Carbohydrates of which sugars

Cut down sugar intake- no more

than 11% food energy intake.

Protein

RNI male 55.5g

RNI female 45g

Fat

Cut down fat- no more than 35%

food energy intake.

Fibre (NSP) NB. Fibre is not a

nutrient.

Increase fibre- aim for 18g per

day.

Sources

HEALTHY FOOD
Ks3 Design & Technology

Nutrients
Fill in the following MACRONUTRIENT chart:

Nutrient

Function

Recommended intake per day

Sources

Minerals
Calcium

700mg per day

Iron

Female 14.8mg--Male 8.7mg

Sodium

Reduce to 3.2g per day

Vitamins
Vitamin A

Female 600mg-- Male 700mg per day

Vitamin B Group

These differ depending on which vitamin.

Vitamin C (Ascorbic Acid)

40mg per day

Vitamin D

In UK sun provides for most needs.

sja 2010

Name the 5 food groups

HEALTHY FOOD
Ks3 Design & Technology

Nutritional
analysis

Ingredients

Energy kcal

Protein

Carbohydrate

Fat

Do a nutritional analysis
Per 100g typical value

sja 2010

Evaluate using a star profile:

HEALTHY FOOD
Ks3 Design & Technology

Nutrients

All foods contain nutrients. It is the nutrients in our food which help us to keep healthy. Different foods contain
different nutrients, that is why we should eat more of some foods and less of others.

Read the paragraph below then use the words in the box to fill in the blank spaces.

build
warm

nutrients
energy

healthy
repair

N___________ are chemicals found in food. They help to b______ and r________ the
body. They provide the body with e_______ and help to keep it w______. They help the
body to remain h________

sja 2010

It is important to know which foods

contain which nutrients and what job
each nutrient does so that we can
choose the right foods to keep us
healthy.

protein
fat
repair
vitamins
saliva
diet
teeth
Urine
Muscles
sweat
carbohydrates

fluorine
energy
warmth
blood
digestive
growth
body
infections
bones
minerals

HEALTHY FOOD
Ks3 Design & Technology

sja 2010

NUTRITION

HEALTHY FOOD
Ks3 Design & Technology

Five food groups

Fill in the details from 3 diet information sheet.

What else is included?

Main nutrients

Recommendations

Bread, other
cereals and
potatoes

Fruit and
vegetables

Milk and dairy

products

sja 2010

Meat, fish and

alternative

Foods containing
fats and sugars

HEALTHY FOOD
Ks3 Design & Technology

Special Dietary Needs

Vegetarians

Show the groups of people with special

dietary needs

Vegans

Special Dietary
Needs Groups

Demi-vegetarians

Lacto-ovo-vegetarians

Tasting Session
Vegetarian Foods

Lacto vegetarians

sja 2010

Fruitarians

HEALTHY FOOD
Ks3 Design & Technology

DESIGN + Make A PIZZA

DESIGN BRIEF
Design and make a pizza suitable for a teenager
which could be sold in the school canteen.

Toppings

There are lots of products available in the shops

but how do you know which sort is best for your
purpose? It depends on what you are using the
product for- in your case- PIZZA!

PRODUCT ANALYSIS
A pizza has 4 layers:
- base
- moist layer
- toppings
- cheese

sja 2010

Pizza bases

Moist layer

Cheese types

HEALTHY FOOD
Ks3 Design & Technology

DESIGN + Make A PIZZA

Look at some ready-made pizza packaging
- look at the ingredients
- look at the base types
- look at the nutritional information
- write down 8 different pizza types showing the fat
and carbohydrate contents:

Specification- write a specification for your pizza

8 pizzas

Research

1.
2.
3.

Legal labelling

4.
5.
sja 2010

6.
7.
8.
9.
10.

HEALTHY FOOD
Ks3 Design & Technology

DESIGN + Make A PIZZA

Systems

INPUT

A factory is organised to make sure everything runs

smoothly. They use a SYSTEM = there are 3 important
parts in the production of any product:
1.
2.
3.

Input = preparation, storage

Process = making the product
Output = assembling, packaging

Make a system for your pizza using a flow chart.

PROCESS

When you have completed this.

Evaluate using a star profile:

sja 2010

OUTPUT

HEALTHY FOOD
Ks3 Design & Technology

Costing A PIZZA
Ingredient

Bought
weight (g)

Use a spreadsheet to cost your pizza:

Price

Amount
used

Cost

Evaluation
Test of outcome- how successful was it?

sja 2010

______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
Total Cost =

HEALTHY FOOD
Ks3 Design & Technology

Food PRACTICAL
EVALUATION

Objective: To look back on your own practical work with a

view to evaluate how successful your dish was and how you
could improve it next time.
1

DISH COOKED:

Time Management
Preparation
Cooking- timing
Clearing away
Personal Organisation
Tidy work area
Calm when working
Following plan of action
Being hygienic
Worked well as a team
Did all my jobs
Helped each other
Did not argue
Told team what to do
Food Handling Skills

sja 2010

1.
2.
3.
4.
5.

1. Temperature Control
2. Weighing
3. Cutting
4. Chopping
5. Mixing
6. Whisking
7. Measuring
8. Stirring
9. Beating
10. Pouring
11. Filling
12. Correct cloth use
13. Peeling
14. Spreading
15. Sawing
16. Slicing
17. Kneading
18. Rolling
19. Shaping
20. Flour dredging
21. Presenting
22. Folding
23. Grating
HEALTHY FOOD
Ks3 Design & Technology