Technology Units
Junior- Middle

Topic: Healthy Food Contexts: School, Personal, Community, Home Areas: Food, ICT, Biotechnology
Year 2-3 Level One
Resources: local supermarket/bakery
Gloves and hats
Food and hygiene specialist
Situation: Children are not eating enough healthy foods within school and at home
Design Brief: promote awareness of healthy foods. Design and plan a healthy menu for a shared lunch
Specifications: - contains elements from the 4 different food groups (food pyramid)
- must be able to be made quickly
- must demonstrate appropriate food handling procedures
- must present steps involved in the making of your product
Technological Knowledge and Understanding
Objective: Level 1:3 share ideas about how a particular group of people carry out technological activities
Learning Experiences:

1. trip to a food handling outlet to observe food handling/storage/preparation
2. invite a health and safety officer to speak to the children
3. observe food handling environments in own school and comment on them
4. identify and discuss at least 3 reasons for food handling regulations
5. ask questions regarding consequences of unsafe food handling practices
6. describe a hygienic environment for food handling
7. compare safe versus unsafe environments
8. investigate at risk environments around school and home
9. examine the effect on food and people of inappropriately stored/handled food
10. classify foods into correct groups using the food pyramid
Technological Capability
Objective: Level 1:5 identify and discuss needs, opportunities, and preferences in their immediate environment
Learning Experiences:

1. develop a solution to improve at risk environments for food (school and home)
2. demonstrate safe food handling practices
3. plan and model a food product based on results from the survey
4. peer assessment: children rate food products according to compatibility to food pyramid/taste/presentation
Technology and Society
Objective: Level 1:8 share ideas about the ways in which familiar technologies affect their lives

1. survey class to ascertain the types of food consumed
2. display results in a graph form
3. compare results to food pyramid
4. make inferences from data to calculate where improvements can be made
5.design a poster promoting healthy foods
6. examine how methods of food preparation have changed over time (defrosting, storing, microwaves)
7. invite a grandparent (elder) to talk about food prep/storage/cooking methods
Assessment
Objective Level 1:3 share ideas about how a particular group of people carry out technological activities Assessment Task:
trip to a food handling outlet to observe food handling/storage/preparation. Discuss in small groups the steps that were taken to ensure safe food handling. Present information as a flow chart wall story		 Achieving at Level 2

describe how particular groups of people carry out technological activities 

 Achieving at Level 1

share ideas about how a particular group of people carry out technological activities

 Still operating at Level 1

able to share limited ideas  with others
Objective Level 1:5 identify and discuss needs, opportunities, and preferences in their immediate environment Assessment Task:
identify food handling risks at either school or at home. Develop a solution to improve at risk environments for food. Present solution to class with reasons for their choice. 		 Achieving at Level 2
gather information and identify and discuss needs, opportunities and preferences in their local environment

 

 Achieving at Level 1
identify and discuss needs, opportunities, and preferences in their immediate environment

 

 Still operating at Level 1
discuss needs and preferences in immediate environment

 

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