Paddock to Plate: Get your hands on my food.

Subject: Design and Technologies

Year Level:3-4

Strand:Design and Technologies – Knowledge and understanding

Sub strand:Food and fibre production

Yesr 3 – Types of food and fibre produced in different environments, cultures or time periods, including the equipment used to produce or prepare them

Year 4 – Types of technologies used in food and fibre production or processing, including how they are used to help meet consumer needs

Link to the resource

http://www.primezone.edu.au/item_details.php?item_id=413&item_type=resource&content_list_id=2

Cross curriculum priorities and general capabilities

Critical and creative thinking (CCT),Personal and social capability (PSC),Information and Communication Technology (ICT),Literacy (LIT), Sustainability

  • Literacy
  • Numeracy
  • Critical and creative thinking
  • Personal and social capability
  • Ethical understanding
  • Intercultural understanding.

Links to other learning areas

English,

Science – Science understandings – Chemical Science – A change of state between solid and liquid can be caused by adding or removing heat (ACSSU046)

Science – Science as a Human Endeavour – Nature and development of science – Science involves making predictions and describing patterns and relationships (ACSHE050)

A classroom activity using this resource

This is a well structured resource that allows the teacher to teach a lesson exploring the process of food from the paddock to the plate. It involved the students working through learning stations where they explore the ways in which food changes from the raw state to make it suitable for consumption. The stations offer different processes such as chemical changes in food or the processing of a food item. The stations are inquiry based and hands on allowing for addressing student misconceptions and creating thought and discussion to promote ideas.

How to use this resource

This useful learning resource includes the lesson plan, power-point and all the printable classroom support resources to match. It is very easy to follow and provides opportunities for extension activities and further research. It is clearly laid out with suggested assessment and student reflection sheets for reporting the groups findings back to the class. This lesson links well with the Science curriculum when investigating states of matter and the changes that occur.

 

BBC Bitesize: food packaging and labeling

BBC Bitesize: food packaging and labelling

Subject: Design and Technologies

Year level: Year 3-4

Strand: Design and Technologies Knowledge and Understanding

Sub strand:

1. Technologies and Society

2. Technologies Contexts- Engineering principles and systems, food and fibre production, & materials and technologies specialisations

Cross curriculum priorities: Sustainability

General capabilities:

  • Numeracy
  • Critical and creative thinking
  • Personal and social capability
  • Ethical understanding
  • Literacy

Links to other learning areas: English, Health, Mathematics, Humanities and Science.

Link to resource: http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/packaginglabelling_act.shtml

Resource: Food Packaging and Labelling

The BBC Bitesize website has a wide range of resources available. This particular resources is both engaging and informative. This resources begins by encourage students to question the use of technologies and processes that are often taken for granted in society. The resource is stimulating and visually engaging. Students are required to used the mouse to take part in packaging foods and the M.A.P process. Both verbal and written methods are used to present concepts and many images are incorporated to support understanding and engagement for all learning styles and levels.  Unfamiliar concepts and processes of food preservation such as packaging, transportation and M.A.P, are described in clear and understandable language. Students are encouraged to investigate different materials and their uses. Students are introduced to laws and processes in society in relation to food production and labeling. Sustainable living practices are promoted and students are made aware of steps towards a sustainable future.

Educational value:
This is a valuable resource for the content description in the years 3 and 4 design and technologies curriculum that looks at the contribution food technologies make to modern societies. It is particularly relevant for investigating food and fibre production and how technologies have influenced the way food products are presented to today’s consumers. It is also valuable for considering some health, regulatory and environmental factors involved in food packaging.
Key learning objectives:

  • Students investigate some familiar types of food packaging and procedures for protecting food
  • Students identify the purposes and requirements of food labeling
  • Students identify packaging materials that can be recycled