Week / Month Unit Title Activity Learning Intention Success Criteria Benchmarks Progression & Achievement E & O Ref 1 May Food Choice Seating plan, intro to S3. Course overview Discuss factors that influence food choice opinions with your group Lead a discussion 2 Activity Levels Spaghetti Bolognese Gain a K&U of an athletes dietary needs Talk about nutrients important to someone with high/low energy requirements Explain why people who lead active lifestyles require a different diet Explain the implications of a high energy diet for someone who uses little energy 3 Age Chicken & Rice Soup Gain a k&u of the importance of eating the correct diet for age Consider why people of different ages require different diets Explain how age can affect dietary choices Explain how age can affect dietary needs 4 Cost Cheese and Potato Bake Gain a knowledge and understanding of the effect cost has on food choice Show how cost can affect food choice and its effect on health overall 5 Religion Lentil Dahl Gain a K&U of the religious influences on food choice Choose a religion and explain what dietary traditions it has Discuss how his will affect health
Independently carries out a range of techniques and processes to make food items for example, Food: whisking, folding, sauce making, testing for Readiness, blending. 6 Health / Health issues Greek Yoghurt Parfait Gain a K&U of health issues that affect dietary choices. Discuss how illness can affect dietary choices Discuss how illness can be improved through good dietary choices 7 Food for Health The Scottish Dietary Investigate the dietary goals Discuss why we have goals Discuss the benefits of following dietary goals Applies knowledge of nutrition/healthy eating to plan, make and evaluate dishes to meet the nutritional/health requirements of different groups In the community. Identifies the main features of current food and health policy and legislation and their impact on Individuals, the community and the world of work. Independently carries out a range of techniques and processes to make food items for example, Food: whisking, folding, making, testing for Readiness, blending. HWB 4-31a HWB 4-30a HWB 4-37a 8 Sugar Carrot cake Gain a knowledge and understanding of the implications of a high sugar diet Demonstrate the correct amount of in the diet Discuss ways of reducing the consumption of sugar in Scotland 9 Non-Starch Polysaccharides Investigate the fibre content of certain foods Gain a K&U of the benefits of a high fibre diet Show that you can test a food for Fibre Explain the benefits of a high fibre diet 10 Reduce Salt Increase Calcium Cheese & Ham Penne Pasta Investigate the implications of a high salt diet Investigate the benefits of Calcium to different groups of people (young, female, elderly Discuss the implications of a high salt diet Create ways to reduce salt content in common recipes 11 ACE Vitamins Discover the roles vitamins play in our health Discuss the need for Vitamins to maintain overall health Research the benefits of Vitamins A,C,E Present your findings to the class 12 Summary of Dietary Goals Pancakes Summarise K&U of dietary goals Discuss the dietary Do we need them, why/ why not? 13 Design and Make Intro to Design and Make Gain a K&U of a design brief in order to identify Key Issues Show my understanding of key issues by identifying from the brief Explain why there are key issues 14 Design Lacy pancakes try Show creativity when designing Lacy Pancakes Design a lacy pancake that meets the brief Write the recipe for Lace pancakes