Title: Food Processing

(“Johns Hopkins Bloomberg School of Public Health: Teaching the Food System,” 2010)

Subject: Design and Technologies

Strand: Design and Technologies knowledge and understanding

Link to website: http://www.jhsph.edu/research/centers-and-institutes/teaching-the-food-system/curriculum/food_processing.html

Year levels: 5 and 6

Description: This is a resource for teachers about food-processing methods,the reasons food is processed and concerns regarding food processing (“Johns Hopkins Bloomberg School of Public Health: Teaching the Food System,” 2010). It includes a 2 hour lesson plan, background reading, vocabulary definitions, slides and student handouts. Topics and learning activities include: the degrees of food processing; the reasons food is processed; the steps involved in the manufacturing of processed foods; and food safety, worker justice, environmental and health concerns in the food-processing industry. The lesson plan includes an overview, essential questions, learning objectives, materials, learning activities, reflection and references.

An example of a lesson from this resource: Students will explore the steps involved in manufacturing many processed food including orange juice and chicken nuggets. The students will learn why and how foods are processed and examine the dietary, health, justice, economic and environmental concerns associated with certain parts of the industry (“Johns Hopkins Bloomberg School of Public Health: Teaching the Food System,” 2010).

An included half an hour film on farming: https://youtu.be/MrRqi8-Y8ak

Australian Curriculum links:

• Investigate how and why food and fibre are produced in managed environments (ACTDEK021) (“Australian Curriculum: Design and Technologies,” 2015)

• Investigate the role of food preparation in maintaining good health and the importance of food safety and hygiene (ACTDEK022)