Melbourne High School

Physical Education
YEAR 10 THEORY AND PRACTICE UNIT
Nutrition

Name: Adam Form:10J

LEARNING INTENTIONS OF SEMESTER 2 THEORY

Each student will:

- Reflect on their assignment from Term 2 and create a flowchart to reinforce and summarise their findings
- Produce a presentation detailing the preparation and cooking of a healthy meal

SUCCESS CRITERIA
- Students use their prior learning and collaborate with others.
- Students think critically in applying theory to specific nutritional strategies.
- Students cook a family meal and share it with their family.

Criteria Not demonstrated Foundational Progressing Competent Proficient

Analysis and Needs significant Limited use of Some elaboration Very good analysis Comprehensive
nutritional improvement in facts, rules and on facts, rules and of facts to create a analysis of an issue
strategies and expressing facts, principles when principles when cause and effect related to nutrition.
trends linking concepts examining an issue solving an issue flowchart and Facts, links and
Combining theory and evaluating related to nutrition. related to nutrition. solving an issue research all included
and practice trends in nutrition. related to nutrition in a problem-solving
flowchart.
Creativity and No creativity used Basic level of Some level of High level of Outstanding level of
extension of to link nutritional creativity shown in creativity shown in creativity shown creativity shown
concepts concepts covered the planning, the planning when planning, when planning,
Cooking for the with the cooking of design, preparation design, preparation preparing and preparing and
family a family meal. and cooking of a and cooking of a cooking a family cooking a family
family meal. family meal. meal. meal.

Reflection No reflection Limited reflection Solid reflection on Excellent reflection Outstanding

Reflecting on the completed. on the process the challenges on the process reflection on the
entire process displayed. faced displayed. process displayed.

Evidence No photographic Only 1 or 2 photos 3 photos taken 4 or 5 photos taken 6+ photos detailing
Photographic evidence provided provided throughout the throughout the every step of the
evidence process process process

SEMESTER 2 PHASE 1 – RECOGNITION OF PRIOR LEARNING

TASK:
Review your Term 2 assignment on your nutrition topic and identify the major problem/issue. Complete the DECISION-
MAKING SUMMARY FLOWCHART on the next page to summarise your findings…

- Supply three points with relevant facts and examples in each section is considered comprehensive.
- Make your problem / issue specific to allow targeted decision making.
- Organise your thoughts and evidence before you start your final response.
DECISION MAKING FLOWCHART
Problem/Issue

The implementation of compulsory nutrition education in Australian schools. In the face of

increasing health issues related to dietary choices, it is crucial to provide students with the
knowledge and expertise needed to maintain a healthy lifestyle. The author proposes a
four-week curriculum each year dedicated to teaching nutrition in schools, emphasising
the benefits it can bring to students' health, education, and long-term well-being.
Causes
Rising health concerns Healthier lifestyle choices
Lack of nutritional knowledge Reduced health care costs
Influence of marketing Educational equity
Socioeconomic disparities Behavioural change
Changing Food environment Combatinghealth
The causes of the proposed issue are rooted in the increasing marketing influence
concerns, lack of nutritional
Holistic well-being
knowledge, marketing influence, socioeconomic disparities, and changing food environments. The
Cultural
effects of implementing compulsory nutrition education rangeawareness
from healthier lifestyle choices and
Long-term health impact
reduced healthcare costs to improved educational equity and long-term health benefits.

Summary of Main Causes/Effects

Possible solutions

Curriculum integration, Dedicated courses, professional development, collaboration with experts,

Advantages
incorporating technology, Community and parental involvement, Long-term tracking, Policy
Promotes
advocacy, leadership
Assessment and responsibility,
and evaluation, Incentives and rewards, peer education, holistic health
Requires time and resources for training. May
relatable
programs,communication. Practical
localised content, continuous improvement.
require coordination and scheduling with
application of nutrition concepts, seamless
external experts. Access to technology, potential
integration with existing subjects. In-depth
distraction.
understanding of nutrition, comprehensive
coverage. Teachers better equipped to
deliver effective nutrition lessons. Preferred Solutions

Dedicated Courses:

This solution provides focused and comprehensive nutrition education, allowing students to delve
deeply into the subject matter.
Incorporate Technology:

Integrating technology can enhance engagement, particularly among tech-savvy students, making
learning interactive and enjoyable.
Policy Advocacy:

Advocating for government policies ensures a uniform and long-term commitment to nutrition
education, affecting a broader student population.

PHASE 2: Creativity and extension of concepts - Cooking for the family, photographic evidence

SEMESTER 2 PHASE 2 – COOKING AND EATING A MEAL with your family:

The focus is to implement nutritional concepts in a practical setting. Planning a meal, purchasing the
food and cooking the meal.

1. Follow the link: https://www.taste.com.au/quick-easy

2. Scroll down to the 15-minute meal section.
3. Select a main meal that you are going to cook for family dinner.
4. Produce notes regarding: ingredients, cooking method and hints given on the site.
5. Photos must be taken of each part of the process: Each stage needs to be completed by the student.
This needs to include purchasing of food, a photo which clearly shows all the ingredients laid out,
different phases of preparation of the ingredients, different cooking phases, the final “product” with you
or a family member eating your creation and the clean up/ washing up.
Print these on A4 paper and submit them on CANVAS with your assignment
6. After eating the meal complete the reflection and ask a parent/guardian to complete the evaluation
form.

Name of 15 minute meal: __15 minute combination fried rice_________________________

List of ingredients and quantities ie grams/mls,etc :

600g white rice, steamed 100g 2-3 month home dry- 2 tbsp peanut oil
aged pork
1 green chili pepper 100g cabbage 30g carrots
1 green shallot 1 tbsp soy sauce 2 tbsp olive oil
Sriracha sauce, to taste 150g broccoli 3 eggs
(optional)
Pinch white pepper 2 tsp sesame oil

Summary of method: To cook fried rice:

1. Chop carrot, broccoli, pork, pepper and shallot. Put aside rice.

2. Heat peanutoil in a wok over high heat.

3.Scramble eggs for 1 minute, then remove from wok and let rest on plate.

Fry pork in olive oil for 1 minute, then add rice and stir for at least 2 to 3 minutes, to break up all big
chunks.

Add all veggies apart from shallot, stir for 3-5 minutes.

Add soy sauce, salt and white pepper.

When rice starts to look golden, add prawns and stir for 1-2 mins.
Add shallots just before done. Stir for 1 min.

Add sesame oil. Mix for 10 secs.

Serve. Place eggs on top of rice.

Serves 3.

Stores or markets used to purchase ingredients:

_____Woolworths___
Family member assisting you:
Mum
Self-evaluation form:

1. Which family members ate the meal?

Mum
2. Describe two challenging aspects of the process and how you resolved them?

Cooking the rice for the right amount of time and achieving the perfect texture- Resolved this
problem by using day old rice, as older rice is less sticky hence making it easier to achieve the
crunchy but not too sticky texture.
Making sure the rice is evenly cooked- Resolved this by constantly stir-frying the rice during
cooking.
3. Upon reflection what would you do differently next time?

Have all ingredients prepped and ready to go before I start

Use COLD rice, not room temperature, no warm.
Use a higher heat for more crunch factor on the edges.
4. What are two tips you would give someone cooking your meal?

Don’t add water throughout cooking

Make sure all ingredients are ready while you are cooking, every second matters, if you are too
slow it will get burnt.

Family evaluation:
Please ask 1 member of the family to comment and make a rating. Rating 5 is very high, 1 is poor
and 0 is not displayed
Name of family member: Qun

How would you rate the nutritional value of the meal? 5 4 3 2 1 0

________________________________________________________________________________________________________

How was the balance of flavours in the meal? 5 4 3 2 1 0

________________________________________________________________________________________________________
Was the meal presented to a restaurant quality? 5 4 3 2 1 0
________________________________________________________________________________________________________

Was the meal prepared in a safe and hygienic manner? 5 4 3 2 1 0

________________________________________________________________________________________________________

Signature: ________________________________________________________________
Thank you very much for participating in this project.