English Health and Physical Education

Humanities and SocialSciences

Mathematics

Technologies

Languages

Science

The Arts

A Cross Curricular Approach to Food and Nutrition Education

MeasurementFractions RatiosPercentagesComparisonsRecording dataInterpretation of dataSimple algorithm concepts throughrecipesRecipe conversionsBudgetingRecipe costing

Economics and Business – trade,consumer choice, purchase decisions,budgeting, exports, imports, foodproduction, food systemsCivics and Citizenship – Food anddrink policies, international trade,charitable and foreign aidGeography – climate/soil types, foodproduction, land use, relationshipswith other countries, customs andtraditions, land use, urbanisation.History – changes in food culture,Aboriginal and Torres Strait islandertraditional food customs

Promoting healthy eatingmessages through song, rhymesand rapsRecycling packaging in art andcraft activitiesUse of food items for makingnatural paint and dyesUse of healthy food items for stillart projectsAnalysis of media techniques usedin food advertisementsProduction of media items e.g adsand digital print-promotinghealthy eating messages

Food vocabulary for all languages Traditional ingredients

Preparing traditional foods/recipesStaple and local food production Food traditions/customs

Cultural celebrations

Vocabulary development through food sensory evaluationsVocabulary through texts with healthy eating messagesCase StudiesPersuasive writing and letterwriting advocating healthy eatingin the school communityPrint and media advertising offoodProcedure writing/writing recipes

Sample content for each Learning Area

Food and fibre production and usesTechnology use in food productionDesigning food products, services andenvironments Nutritional value of foodFood labelsFood safety and hygieneConsumer demand Sensory properties of foodEthical and sustainable foodproduction and marketingFood systemHealth promotionFood preparation skills

Influences on our choicesFood labelsImproving the nutritional value inmealsHealth promotion strategiesBenefits of healthy eating to healthand wellbeingInfluences of advertising Making informed choicesCost effective nutritious meals

Biology – growing our foodChemistry- the science ofbaking/cookingScience enquiry skills in the kitchenPhysical properties of foodDigestionNutrients and our bodyFood science and productdevelopment