Jackets off and hung up Hoodies off Folders

Jackets off and hung up Hoodies off Folders Out Pen or pencil out

Developing Healthy Choices & Nutritional Needs S 3 BGE

Learning Intentions I am learning to: Understand practical ways of cooking food to make it healthier. Apply my current dietary advice and nutritional knowledge within an unfamiliar context.

Success Criteria I can: Adapt and cook recipes for individuals who have diet related conditions. HWB 4. 32 a I can recognise and evaluate the impact healthy has on different individuals. HWB 4. 31 a Apply food preparation techniques when preparing and serving food. TECH 4. 04 b

Revision – Diet -Related Conditions Tooth Decay Diabetes Anaemia Lack of Iron & Vitamin C Too much sugar SDG: Red Meat Pegged at 70 g. SDG: Sugar 5% of total energy Food Allergies Obesity Too much fat SDG: Total Fat -35% total energy Saturated Fat – 5 % total energy High Blood Pressure Too much salt SDG: Salt 6 g per day Soya Gluten Lactose Eggs Coronary Heart Disease Too much fat SDG: Total Fat-35% total energy Saturated Fat – 5 % total energy

Improving your knowledge………………. Using a A 3 piece of paper and National 4/5 Health & Food Technology book Create the mind map on page 41

Improving your knowledge………………. For each of the cooking methods on your A 3 piece of paper explain how they contribute to the Scottish Dietary Goals. FACT OPINION CONSEQUENCE LINK

Example: Steaming is a healthy cooking method as no fat is used to cook the food and essential vitamins are not lost. In my opinion steaming would be a healthier method to cook foods such as vegetables and fish rather than frying as there is no need to not add any fat to cook with. By reducing the amount of fat in your diet would mean that there is less chance of developing obesity and coronary heart disease (CHD). This method of cooking would help to meet the Scottish Dietary goal of reducing our fat intake to no more than 35% of food energy.

Adapting recipes for individuals who have diet related conditions. What can we do : --- • Changing the ingredients • Removing an ingredient • Adding ingredients • Changing the cookery method Collect the Macaroni Cheese recipe from the front of the room. On the back of the recipe give details of 4 changes that could be made to make this a healthier dish.

Applying for knowledge in an unfamiliar context. Complete the workbook. You can use all your notes and the books at the front of the class

Success Criteria I can: Adapt and cook recipes for individuals who have diet related conditions. HWB 4. 32 a I can recognise and evaluate the impact healthy has on different individuals. HWB 4. 31 a Apply food preparation techniques when preparing and serving food. TECH 4. 04 b