Design and Technologies: Food processing

Title: Food Processing

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(“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)

  • This is a useful resource for the year 6 economics and business curriculum: The effect that consumer and financial decisions can have on the individual, the broader community and the environment (ACHEK010) (“Australian Curriculum: Economics and Business,” 2015)

References:

Australian Curriculum: Design and Technologies. (2015). Available from http://www.australiancurriculum.edu.au/technologies/design-and-technologies/curriculum/f-10?layout=1

Australian Curriculum: Economics and Business. (2015). Available from http://www.australiancurriculum.edu.au/humanities-and-social-sciences/economics-and-business/curriculum/f-10?layout=1#level6

Johns Hopkins Bloomberg School of Public Health: Teaching the Food System. (2010). Available from http://www.jhsph.edu/research/centers-and-institutes/teaching-the-food-system/curriculum/food_processing.html

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