Tabor Adelaide - School of Education - Lesson Plan

Student Teacher Name: Alex Geue

Date: 6/5/2015.

Curriculum area:
Food and
Hospitality
Topic: Food for
Healthy Families

Year level: 9
School:
Lesson time:

Anticipated
outcomes

Lesson Outcomes:
By the end of this lesson, students will be able to:
Understand how we establish if the food our families consume is
healthy.
Identify factors that undermine healthy menu planning.
Through their formative kitchen practical applications, students have been
given the chance to explore a number of recipes that are regarded as
popular healthy choices for families. Students have started to develop their
understanding of common factors that can negatively influence healthy
family and meal planning.

Students
prior
knowledge

45 minutes

Revised for Australian Curriculum January 2014.

Resources
needed

Smartboard, presentation, handouts of summative task and copies of

recipes from previous lesson.

Revised for Australian Curriculum January 2014.

Lesson
sequenc
e and
time
sequenc
e

10
min

Beginni
ng
Middle

End

25
min

Introduction Introduce summative assessment piece for

the year 9s (Summative Task Justification of Recipe
choice).
Assignment Task Details:
Students are to prepare a two-course evening meal
and together the recipes will work to meet the
following design criteria:
o Show Eat for Health Website with
recommended serving sizes.
o A lean protein element that is portioned to
approximately 100g per person.
o Be no more than 4 serves in size.
o Have 2-3 serves of vegetables.
o Have a single serve of dairy food (1 cup, 30g
cheese)
o Have 1-2 serves of complex carbohydrates.
o Be low in salt and sugar (working well
beneath daily recommended intake)
o Work as closely as possible to $12 in cost for
4 serves.
o Be able to be prepared and served within a
double lesson (dont choose anything too
difficult, something that is achievable).
Justification will be presented as a 250 word report
(minimum). Students are encouraged to present
information in a graphical table/format where
appropriate (recipe costings-WILL BE COVERED
NEXT LESSON). To achieve a 7 or 8 additional
independent research needs to be undertaken and
appropriate referencing conventions used when
incorporating relevant quotations or findings. A
bibliography should be included.
Presentation
Australian Guide to Healthy Eating (slide 1):
(This slide would mainly just be used as a recap)
Guideline 1: How could this change with age?
Guideline 2: What are some examples of the five food
groups (just a recap)?
Guideline 3: What is saturated fat? What could you use to
replace high fat foods that predominantly contain
saturated fats? (e.g. oils, spreads, nut butters/pastes and
avocado). Is there any instances where low fat diets would
not be suitable? (low-fat diets are not suitable for children
2 years and under)
Guideline 5: For what reasons is this important and
relevant to us in the food kitchen?
Serves of Vegetables (slide 2):
If you were to have five serves of vegetables a day,
what sort of easy snacks could you prepare?
Does five serves of vegetables mean I can just eat
potato? (What consequences may this have?) Most
Australians eat only about half the recommended
quantity of vegetables. Try to choose different types
and colours of vegetables to make sure you have
enough of all necessary nutrients.
Serve of fruit (slide 3):
Is this less than you thought?
Why would fruit juice be an occasional fruit? Fruit
juices provides energy (kilojoules) but most lack
dietary fibre. Frequent consumption may lead to an
increased risk of dental erosion. Dried fruit can also
stick to the teeth and increase the risk of tooth

Revised for Australian Curriculum January 2014.

Differentiatio
n
Highlight key
points on
assignment
task sheet
(Summative
Assessment
Justification of
Recipe).
Steven and
Jamie will be
seated away
from each
other.

10
min
2
min

decay. For these reasons, fruit juice and dried fruit

should be consumed only occasionally and in small
amounts. Fruit juice should not be given to infants
less than 12 months of age.
Serve of grains/cereals (slide 4):
Why is wholegrain a better option? (less refined)
Eating grain (cereal) foods, mostly wholegrain, can
help protect us against heart disease, type 2
diabetes and excessive weight gain and may help
reduce risk of some cancers.
Serve of lean meat and poultry, fish, eggs.(slide
5):
What specific nutrients would you get from this food
group? Provides many nutrients, including protein,
iron, zinc and other minerals and vitamins,
particularly those of the vitamin B group.
In what cases would individuals have to eat more
serves of this particular food group? Individuals with
Anaemia (or other iron-deficient disorder) and
pregnant women.
Serve of milk, yoghurt, cheese and/or alternatives
(slide 6):
Milk, yoghurt and cheese are rich sources of
calcium and other minerals, protein, and vitamins.
Can protect us against heart disease and stroke,
can reduce our risk of high blood pressure and
some cancers, may reduce our risk of Type 2
diabetes and contributes to stronger bones.
Is icecream considered under this food group? Why?
Discretionary choices (slide 7):
Discretionary choices are called that because they
are not an essential or necessary part of healthy
dietary patterns. These foods and drinks appear in
the bottom right-hand corner of the Australian
Guide to Healthy Eating.
Discretionary choices are high in kilojoules,
saturated fat, added sugars and/or salt or alcohol.
Most Australians consume
too many discretionary choices instead of choosing
foods from the Five Food Groups.
Discussion point: We all enjoy having the odd
chocolate bar or bag of chips, but how we could we
limit our intake of this particular food? (e.g. have a
treat once a week).
Individual Study Researching recipe for assessment
task.

Assessment
of students
Evaluation for
students.
Where to next?

Homework Practice justification of recipes against

these first three design criteria. (NOTE Homework will
be checked and there will be consequences for those that
dont complete the task).
Methods to be used:
Observation of class participation and involvement in class
discussion points.
Formative assessment Homework task.
Last practical on Healthy Meals for Families Filo pastries
Working on assessment task and recipe costing.

Revised for Australian Curriculum January 2014.