Year 8 Food Studies

A semester-long subject chosen by most students, undertaken either in first or second semester.

Rationale

As the range of food products in our supermarkets continues to increase, it becomes even more important to be educated in the characteristics of foods and food products so that we can make informed choices in our selection.  Students in Year 8 study the characteristics of foods and the food models designed to promote healthy food choices for individuals.  Emphasis is placed on designing and adapting recipes using fresh produce to provide quick, nutritious snacks and meals for the teenager and family.  In a society where people are often busy, it is important to have the skills to be able to produce nutritious meals quickly so that pre-prepared and take away food does not become the only option.  The relationship between diet and health is always stressed in the hope that students will be able to make informed decisions now and into the future.

Course Objectives

Students will be able to:

  • Produce quality food products in a safe and hygienic manner.
  • Demonstrate the ability to work as part of a team.
  • Demonstrate knowledge of the Healthy Eating Pyramid and food choices to promote health and well being.
  • Interpret design briefs and plan productions that meet specified requirements.

Content

  • The Healthy Eating Pyramid.
  • The Australian Dietary Guidelines.
  • The characteristics of foods from each part of the Food Pyramid.
  • Eat Most – fruit and vegetables, breads and cereals.
  • Eat Moderately – meat and meat alternatives, milk and milk products.
  • Eat Least – fats and oils.
  • Planning menus that meet specific design specifications (meals that are quick and nutritious, low in fats, sugars, salt).
  • The specific nutritional needs and health of teenagers.

Assessment

Students will be assessed on:

  • Production – this is the student’s success in practical sessions.  The areas marked on will vary from week to week but may include factors such as hygiene and safety, food presentation, time management, ability to work as part of a team, evaluation of student’s own work
  • Workbook exercises
  • Homework, including review questions on food projects