AT 1B: Health Learning Sequence: Food and Nutrition | ||||||||
Background The health area of focus for this Unit is Food and Nutrition. The Unit builds on the concepts and ideas explored in Level 4. In this Unit, students will get to study the role of Food and Nutrition in enhancing health and wellbeing. According to the Australian Curriculum (2022), teaching about food and nutrition is important because the unit will help explore the relationship between food and nutrition and health. Furthermore, the content covered in this unit supports students in developing knowledge, understanding as well as skills that are important in making healthy, informed food choices and to explore the contextual factors that influence the different eating habits and food choices. This unit is designed for students in Level 5 of the Victorian Curriculum. Students in these levels of the curriculum concentrate on developing the knowledge, skills and understanding that are usually helpful in testing the strength of thinking (Brown & Whittle, 2021). As such, learning about healthy diet and its importance throughout an individual’s life will help them to understand its contribution to healthy pregnancy outcome, supports normal growth, development and ageing while helping maintain a healthy body weight and reducing the risk of chronic diseases eventually resulting into the overall health and wellbeing of the individual (Mudambi, S.R., 2007). This unit will help the students develop the capacity to deliberately manager their own thinking with regards to the health area of focus. Learning Objectives The student will: Recognize strategies for managing change and identify the influences that help strengthen identities. Investigate the different ways in which emotional responses vary and understand how to positively interact with others in different situations. Interpret health messages and effectively discuss the influences on healthy and safe choices. Demonstrate an understanding of the benefits of being healthy and physically active. Describe the connections they have to their community and identify the various local resources that they can use to support their health, wellbeing, safety and physical activity. Make use of decision-making and problem-solving skills to select and demonstrate strategies that help them stay safe, healthy and active. Prior Learning Skills/Knowledge Required Having prior knowledge of some aspects of the unit will be significantly advantageous to any student looking to take up this unit. Particularly, students taking this unit must demonstrate knowledge of: The different food groups and recommendations for healthy eating The Australian Guide to Healthy Eating The Australian Dietary Guidelines. | ||||||||
This Unit Plan features three-part lessons that help explore the concepts and content for Level 5, Unit 3: Food and Nutrition unit. Here is a brief overview of the three parts of each lesion Minds On: The primary role of the minds on portion of the lesson is to get students thinking about the different concepts they have previously learned or to identify what students already know about a specific concept or topic. Most of the minds on activities require students to think independently or discuss with their colleagues. However, there are some activities that require students to collaborate within small groups.Core Learning Activity: The purpose of the core learning activity is for students to explore and critically think about a concept or topic. The core learning activity requires students to complete a reading, pose questions and research information or complete a task together within a small group. Lesson Consolidation: The purpose of the lesson consolidation is for students to amalgamate the knowledge they have gained from the core learning activity portion and discuss what they have learned or explored in a whole-group setting. | ||||||||
Unit Content Victorian Curriculum Content Descriptors Explore how identities are influenced by people and places (VCHPEP105)Investigate resources to manage changes and transitions associated with puberty (VCHPEP106) The Health and Physical Education curriculum focuses on the development of knowledge, understandings and skills that aim to promote good health and wellbeing of everyone in the community. The following focus areas provide the context for teaching about food and nutrition. Food and Nutrition (FN) focuses on exploring the role of food and nutrition in enhancing wellbeing and making healthy informed food choices. Students will be able to develop knowledge, understanding and skills in relation to the different food groups, dietary needs, advertising and food labeling, influences on food choices, strategies and options. | ||||||||
Overview of the Unit Plan | ||||||||
# | Lesson Title | Minds On | Core Learning & Grow Know | Consolidation | Assessment | |||
3.1 | The Role of Food and Nutrition in Enhancing Health and Wellbeing | Food Chart 3.1 | Activity 3.1Activity 3.2 | Food and Nutrition Vocabulary 3.1 | Self-Assessment 3.1 | |||
3.2 | Making Healthy and Informed Food Choices | Food Chart 3.2Content Poster 3.1Food and Nutrition Vocabulary 3.2 | Activity 3.3Reading 3.1 | Lesson 3.2 Consolidation Content Poster 3.2 | Anecdotal Record 3.1 | |||
3.3 | Factors that Influence Eating Habits and Food Choices | Food Chart 3.3Food and Nutrition Vocabulary 3.3 | Activity 3.5Reading 3.2 | Content Poster 3.3Lesson 3.3 Consolidation | Peer Assessment 3.1 | |||
3.4 | Advertising, Eating Habits and Food Choices | Food Chart 3.4Food and Nutrition Vocabulary 3.4 | Reading 3.3Small Group 3.1 | Lesson 3.4 Consolidation | Success Criteria 3.1 | |||
Unit Plan Details | ||||||||
ILOs/Objective of the Unit | Learning Activities | Assessment Strategies and Criteria | Adaptations and Considerations | |||||
LESSON 3.1: The Role of Food and Nutrition in Enhancing Health and Wellbeing | ||||||||
Recognize strategies for managing change and identify the influences that help strengthen identities. Investigate the different ways in which emotional responses vary and understand how to positively interact with others in different situations. | Each student to record their food intake over the last 24 hours. The students should then think about and write down what they think influenced their decision to eat each of the foods listed down. Ask the students to compare their recorded food intake over the past 24 hours to the Australian Guide to Healthy Eating plate. | The strategy used here is reflective learning. This strategy helps students to think about an experience and learn from it by reflecting on how they can improve in future (Brockbank & McGill, 2007). The student’s ability to recall their food intake and the factors that influenced their choice will be assessed. Questioning and scoring guides will be used to assess this learning objective. The questioning will focus on determining the students’ understanding of the Australian Guide while the scoring guide will concentrate on comparing the 24-hour recall and the guide to determine their performance. | For students with low literacy skills, they will only be assessed based on their ability to recall what they consumed over the last 24 hours. Any additional information will be an added advantage for such students. EAL students can be added extra tasks to try and explain why they think they either meet or do not meet the recommendations provided by the Australian Guide to Healthy Eating plate from their analysis. | |||||
LESSON 3.2: Making Healthy and Informed Food Choices | ||||||||
Interpret health messages and effectively discuss the influences on healthy and safe choices. | Present the students with different health messages and ask them to discuss what they think the messages mean, the intended purpose and how these messages are likely to influence food choices and eating habits. | Questioning and the Webquest tools be used to assess this particular Unit objective. The questioning will focus on understanding what the students think about the health message they are analysing. The Webquest tool on the other hand will help guide their learning, keep them on track, and find resources for their research. | Students with low literacy skills will be given more time to analyse the health messages and report on their findings. | |||||
LESSON 3.3: Factors that Influence Eating Habits and Food Choices | ||||||||
Describe the connections they have to their community and identify the various local resources that they can use to support their health, wellbeing, safety and physical activity. | Students will be put into groups of 3 and asked to discuss the role of their family, community, gender and ethnicity in the choices they make regarding the foods they take. Each group will then be required to come up with a short presentation on the connection between these factors and their food choices and how this connection influences their health and wellbeing. | The ability to work together in a group to present a coherent report on the topic will be assessed. Furthermore, collaboration skills, leadership skills and effective communication skills will also be assessed at this point. Questions at the end of the presentation together with the Seeing Reason tool will be used to help the students understand the connection between the different factors under consideration. In this regard, the assessment will encompass a range of tools and strategies aimed at determining whether the student has improved their understanding of the topic and the unit as a whole. | The groups of the students will be designed in such a way that each group will have a blend of students from different genders, ethnicities, religious affiliations and learning capabilities. According to Rienties, Johan and Jindal-Snape (2015), grouping students into mixed groups helps them develop important skills while promoting cross-cultural competencies among the students. Furthermore, this strategy enables the students to learn from each other thus promoting the ultimate objective of the Unit. | |||||
LESSON 3.4: Advertising, Eating Habits and Food Choices | ||||||||
Make use of decision-making and problem-solving skills to select and demonstrate strategies that help them stay safe, healthy and active. | Have every student come up with meal plans for the next one week and develop strategies that they will put in place to help influence their families into following through with the new meal plans that the students develop. The students should also be able to keep track of the progress for the accomplishment of the requirements of the meal plans they developed. | The Webquest tool will particularly be important in assessing the students’ capacity to learn, stay on track, and find resources for their research and the development of the meal plan. Another aspect of assessment will be the quality and quantity of food that the students will include in each of their meal plans. This will help determine how they have been influenced by the different factors into choosing the particular items on the plan. Finally, the assessment will focus on the student’s ability to make informed decisions, solve problems and effectively communicate their decisions to different stakeholders. | Students with higher learning skills will be required to write a report, apart from the meal plan they submitted, reflecting on the process and how it contributed to their overall learning. Students with low learning skills on the other hand will only be required to present the meal plan and the strategies that they will use to convince their parents or guardians into following the plan. Ethnic and gender considerations will be made especially for students from ethnic backgrounds where they cannot contribute to decision making at the household level due to their gender or age. | |||||
References List
Brockbank, A., & McGill, I. (2007). Facilitating reflective learning in higher education. McGraw-Hill Education (UK).
Brown, T. D., & Whittle, R. J. (2021). Physical literacy: a sixth proposition in the Australian/Victorian Curriculum: Health and Physical Education?. Curriculum Studies in Health and Physical Education, 12(2), 180-196.
Mudambi, S. R. (2007). Fundamentals of foods, nutrition and diet therapy. New Age International.
Queensland Government. (2022). Physical activity and health. Queensland Government. Retrieved 6 September 2022, from https://education.qld.gov.au/curriculum/learning-at-home/physical-activity-and-health.
Rienties, B., Johan, N., & Jindal-Snape, D. (2015). Bridge building potential in cross-cultural learning: A mixed method study. Asia Pacific Education Review, 16(1), 37-48.
Tan, S. Y. (2012). Enhancing critical thinking skills through online tools: A case of teacher trainees. OIDA International Journal of Sustainable Development, 3(7), 87-98.
The Australian Curriculum. (2022). Structure. Australiancurriculum.edu.au. Retrieved 6 September 2022, from https://www.australiancurriculum.edu.au/f-10-curriculum/health-and-physical-education/structure/.