Term Year 7 HPE (B, E, F, G, J, M) Nutrition

Transcription

1 Term Year 7 HPE (B, E, F, G, J, M) Nutrition Personal, social and community health Food for life Year 7 Unit 1 Assessment task Food for life Name: PCG: Teacher: Genre: In class project Assignment distributed: Week 4 beginning 18 February 2019 Draft due: Week 8 beginning 18 March 2019 Final Due Date: Week 10 beginning 1 April 2019 CURRICULUM LINKS Strand: Personal, social and community health Sub strand: Being healthy safe and active; Communicating and interacting for health and wellbeing; Contributing to heathy and active communities Thread: o Investigate and select strategies to promote health, safety and wellbeing o Evaluate health information and communicate their own and others health concerns o Plan and use health practises, behaviours and resources to enhance health, safety and wellbeing of their communities Elaborations: Researching a variety of snack and lunch options, and evaluating nutritional value, vaue for money and sustainability impacts to create a weekly menu plan Anlysing the credibility of health messages conveyed by different sources in terms of bias, reliability and validity and applying credible information to health-related decisions Deveoping health literacy skills while exploring and evaluating online health information that is aimed at assisting young people to address health issues Investigating food-serving recommendations from The Australian Guide to Healthy Eating and producing a guide to help students make healthy choics when buyin food from the school canteen 1 of 14

2 Task Students investigate strategies and practices that enhance their own health and wellbeing. They demonstrate skills to make informed decisions, and propose and implement an eating plan that will promote their own health and wellbeing. Instructions Part A: Interactive quiz Part B: Analysis of research Conditions Undertaken individually Undertaken in class time Students are able to seek assistance from their teacher regarding comprehension and interpretation of sources. Adolescence is a time of critical growth and it is essential to ensure that During adolescence you take part in a range of activities, become more independent and therefore have unique 2 of 14

3 Part A: Interactive quiz Complete the My health quiz on paper or electronically. My health quiz My name is and I am a 12-year-old female 12-year-old male 13-year-old female 13-year-old male 14-year-old female 14-year-old male 15-year-old female 15-year-old male Mark any of the following allergies that impact what you eat Lactose intolerance Egg allergy Coeliac disease Diabetes Nut allergy Mark any of the following that impact what you eat I am a vegetarian I have a high physical activity level My religion/culture I follow a dietician s food plan Other 3 of 14

4 What did you eat for breakfast yesterday? milk butter bread muesli cheese custard cereal couscous yoghurt porridge quinoa muesli rice pasta Vegetables baby spinach carrot beef tofu broccoli lentils lamb chickpeas peas/beans canned beans pork ham potato corn chicken bacon sweet potato cauliflower turkey eggs lettuce other fish nuts tomatoes legumes seeds apple stone fruit Quantity of ingredients in my meal, e.g. ½ tomato Number of servings and food group, e.g. 2 serves of dairy banana canned fruit orange pear kiwi fruit grapes fruit juice dried fruit watermelon rockmelon What food group/s made up your breakfast? Vegetables 4 of 14

5 What did you eat for lunch yesterday? milk butter bread muesli cheese custard cereal couscous yoghurt porridge quinoa muesli couscous pasta rice Vegetables baby spinach carrot beef tofu broccoli lentils lamb chickpeas peas/beans canned beans pork ham potato corn chicken bacon sweet potato cauliflower turkey eggs lettuce other fish nuts tomatoes legumes seeds apple stone fruit Quantity of ingredients in my meal, e.g. ½ tomato Number of servings and food group, e.g. 2 serves of dairy banana canned fruit orange fruit juice pear dried fruit kiwi fruit watermelon grapes rockmelon What food group/s made up your lunch? Vegetables 5 of 14

6 What did you eat for dinner last night? milk butter bread muesli cheese custard cereal couscous yoghurt porridge quinoa muesli couscous pasta rice Vegetables baby spinach carrot beef tofu broccoli lentils lamb chickpeas peas/beans canned beans pork ham potato corn chicken bacon sweet potato cauliflower turkey eggs lettuce other fish nuts tomatoes legumes seeds apple stone fruit Quantity of ingredients in my meal, e.g. ½ tomato Number of servings and food group, e.g. 2 serves of dairy banana canned fruit orange fruit juice pear dried fruit kiwi fruit watermelon grapes rockmelon What food group/s made up your dinner? Vegetables 6 of 14

7 What did you eat for dessert last night? ice-cream fruit yoghurt other apple pie I didn t have dessert chocolate What snack foods did you eat yesterday? Quantities dip and biscuits packet of chips fruit sweet biscuits savoury biscuits chocolate/lollies vegetable sticks dried fruit nuts muesli bars cheese/biscuits Which of the following drinks do you have on a daily basis? Quantities water juice energy drinks milk soft drink sports drink tea/coffee of 14

8 How often do you do 60 minutes of moderate to intense physical activity? more than five times per week five times per week three times per week once a week I don t do any physical activity What type of physical activity do you do? How many serves of each food group you have eaten? 1. Use the following information to work out the number of serves you ate in each food group. a. Tally up the information you put into the columns: i. quantities of ingredients in your meal for breakfast, lunch and dinner ii. quantities of snack foods and drinks. 2. Record your number of serves in the table below. Food groups Number of serves (add up your serves) Vegetables Sometimes and in small amounts 8 of 14

9 TABLE 1: Important nutrients for adolescents Important nutrients for adolescents Functions of nutrients Food sources Amount of nutrients and number of serves of food groups per day Carbohydrates 1. Best fuel source to provide power for working muscles 2. Important to maintain blood-glucose levels during exercise, that is, helps to maintain energy levels 3. Delays fatigue during exercise 4. Supports a more rapid recovery breads breakfast cereals rice pasta fruit vegetables and legumes dairy products Nutrient Carbohydrates 6 10 g per kg of body weight per day Food groups 5 serves of breads and cereals 5 serves of vegetables and legumes 2 serves of fruit 3½ serves of dairy products Protein 1. Builds muscle and tissue 2. Repairs muscle and tissue meats legumes dairy products Nutrient g per kg of body weight Food groups 2½ serves of meat and meat alternatives 3½ serves of dairy products Minerals Iron 1. Creates energy in muscle cells red meat egg yolks dark, leafy greens (spinach, collard) dried fruit (prunes, raisins) beans, lentils, chickpeas, soybeans Nutrient mg/day Food groups 2½ serves of meat and meat alternatives 3½ serves of dairy products 5 serves of vegetables and legumes 2 serves of fruit Calcium 1. Helps to increase bone density, and builds and maintains strong bones buttermilk cheese milk ice-cream yoghurt soy milk Nutrient 800 mg/day Food groups 3½ serves of dairy products Zinc 1. Plays a role in normal growth and development 2. Supports a healthy immune system 3. Needed for wound healing red meat poultry shellfish whole grains beans, nuts Nutrient 8 mg/day 9 of 14

10 Part B: Analysis of research Review your responses to My health quiz and the table Important nutrients for adolescents to complete the table below. Identify three answers from My health quiz that you need to focus on. Make recommendations as to how to cater for these to meet the guidelines. For example: 1. I exercise more than five times per week. 2. The majority of my diet is made up of sometimes foods. 3. I am lactose intolerant. 4. I am not eating enough food from the vegetable food group. 10 of 14

11 Develop an eating plan that would enable you to meet your recommendations. Use the template provided. s eating plan Meal Number of serves Breakfast Morning tea Lunch Afternoon tea Dinner Dessert Drinks All clipart courtesy of Clker.com 11 of 14

12 Food group Recommended daily requirements Number of serves (tally up your serves) Reaching requirements Yes/No? Vegetables and legumes Sometimes and in small amounts 1. Justify your newly devised eating plan. Make reference to: a. the impacts on what you eat (boxes 1 and 2 of My health quiz) b. physical activity levels c. recommended number of serves for each food group. 12 of 14

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14 Year 7 Health and Physical Education: Unit 1 Food for life Name: Purpose of assessment: To investigate strategies and practices that enhance their own health and wellbeing. To demonstrate skills to make informed decisions, and propose and implement an eating plan that will promote their own health and wellbeing. Investigating Investigate strategies and practices that enhance their own health and wellbeing. Demonstrate skills to make informed decisions, and propose and implement actions that promote their own health and wellbeing. Justifies individual eating plan with reference to stated criteria. A Makes recommendations to meet guidelines. B Investigates strategies and practices that enhance their own health and wellbeing. Demonstrates skills to make informed decisions, and proposes and implements actions that promote their own health and wellbeing by developing an eating plan. C Identifies aspects of own diet. D Makes a decision. E Feedback: 14 of 14