Healthy Snack Assessment Task - Ryan Martin (TAS Teacher)



Year 7/8 Research Activity – Healthy Snacks Design Project

Your task is to design and make a healthy snack and write a research report to justify your choice.

PART ONE

Research report and Healthy Snack Recipe

Due date __________________________

Develop a food product from one of the following categories: breakfast, snacks, hot foods, sandwiches/wraps. The food product should make a healthy contribution to students’ 4+ serves per day of grain foods. It should appeal to teenagers at a price that suits the school canteen.

PART TWO

Practical: Make and evaluate your Healthy Snack.

Practical date: _____________________________

Marking Guideline

|Outcome |Task |Marks |

|4.2.1 generates and communicates creative |Uses the internet as a research to |40 |

|design ideas and solutions |create the report | |

| |Defines snack | |

|4.2.2 selects, analyses, presents and applies |Researches appropriate recipes | |

|research and experimentation from a variety |Justifies the choice | |

|of sources | | |

| | |40 |

|4.3.1 relates the nutritional value of foods to health | |10 |

|4.3.2 identifies the factors that influence food habits and relates them to|Make the healthy snack product |10 |

|food choices. |Provides recipe |TOTAL 100 |

| |Evaluation | |

|4.5.1 applies management processes to | | |

|successfully complete design projects | | |

|4.5.2 produces quality solutions that respond to | | |

|identified needs and opportunities in each | | |

|design project | | |

| | | |

|4.6.1 applies appropriate evaluation techniques | | |

|throughout each design project | | |

| | |

Name: ______________________

Healthy Snack Research Report

Assessment Task

1. Using the Australian Guide to Healthy Eating answer these questions.

(3 marks)

a) How many serves of each food group should adolescents eat daily? ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

b) What are some health concerns about extras foods?

(3 marks)

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2. List Five (5) ways to increase fibre in your foods. (5marks)

1. __________________________________________________

2. __________________________________________________

3. __________________________________________________

4. __________________________________________________

5. __________________________________________________

3. Find four (4) healthy snack recipes and staple these to this answer sheet. Try to find recipes that use most food groups.

(8 Marks)

Try at .au

Write the name of each recipe and tick the food groups used.

Recipe 1: _____________________________________

|Breads/cereals |Meat |Vegetables |Fruit |Dairy |

| | | | | |

Recipe 2: _____________________________________

|Breads/cereals |Meat |Vegetables |Fruit |Dairy |

| | | | | |

Recipe 3: _____________________________________

|Breads/cereals |Meat |Vegetables |Fruit |Dairy |

| | | | | |

Recipe 4: _____________________________________

|Breads/cereals |Meat |Vegetables |Fruit |Dairy |

| | | | | |

3. Paste in a healthy snack’s nutritional panel and an unhealthy snack’s nutritional panel below (e.g. healthy- 2min noodle packet, a can of baked beans or creamed corn.

Unhealthy-from a chip packet or chocolate bar)

Or find one on the internet

a) Healthy Nutritional panel from _______________

(2 marks)

b) Unhealthy Nutritional panel from _______________

(2 Marks)

Now compare your two nutritional panels

List the amount of energy, sugar, fat and sodium for 100g of the snack

| |Health Snack (100g) |Unhealthy snack (100g) |

|Energy | | |

|Sugar | | |

|Fat | | |

|Sodium (salt) | | |

Which snack had the most energy per 100g ___________________

Which snack had the most sugar per 100g_____________________

Which snack had the most fat per 100g_______________________

Which snack had the most salt per 100g_______________________

(8 marks)

Why are snack foods that contain high amounts of sugar, salt and/ or fat termed as ‘empty calories’ or ‘nutrient poor’?

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

(3 marks)

4. State the 6 nutrients and give an example of a food group for each. (3 marks)

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Referring to the ‘Australian Guide to Healthy Eating’, what are 4 important ways to have a balanced diet? (3 marks)

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

______________________________________________________________________________________________________________

• Write out your Healthy Snack Recipe here

• Remember your budget is $2 per serve. (10 marks)

• Adjust the recipe to serve 1 student.

Recipe name: ___________________________________________

Ingredients

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Equipment

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Method

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Go to the Food Standards Australia and New Zealand website

.au/foodstandards/nutritionpanelcalculator/

and create a nutrition label for you snack.

Paste panel here.

Evaluation –

to be completed after cooking your snack.

Use descriptive words to evaluate your snack.

|Appearance |Aroma |Texture |Taste |

| | | | |

Rank your skills out of 10 for each aspect.

|Hygiene | |

|(Cleanliness) | |

|Safety | |

|(eg PPE) | |

|Teamwork | |

|Demonstration of practical | |

|skills | |

|final product | |

|TOTAL /50 | |

Which food groups were used? (Tick the box)

o Breads/cereals

o Meats and alternatives

o Vegetables

o Fruits

o Dairy

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