Year 7 & 8 students
Australian Curriculum v9.0
Health & Physical Education (AC9HP8P10): Plan and implement strategies to enhance personal and community health and wellbeing.
Design & Technologies (AC9TDE8K05): Analyse how food properties determine preparation and presentation techniques for healthy eating.
- This lesson is designed as a flexible tool.
- Teachers can adapt and build upon.
- 60-minute lesson.
- Stand alone.
- Customise to fit the unique needs of the classroom.
Health and Physical Education
Design and Technologies
Nutrition, Recipe, Eating, Food Products, Sensory Evaluation, AC9TDE8K05, AC9HP8P10
The Carrot Nutrition lesson, part of the Carrotopia program, is designed to educate students about the nutritional benefits of carrots, innovative ways to incorporate them into meals, and how food preparation impacts nutrient retention. It combines health education with practical food design activities.
Lesson Objectives
- The nutritional benefits of carrots and their role in healthy eating.
- Innovative ways to incorporate carrots into food products and meals.
- Preparation and presentation techniques for carrot-based dishes.
- Designing a new carrot-based food product or meal.
Key Concepts Taught
- Carrot nutrition facts and health benefits.
- Carrot varieties and their unique nutrients.
- Cooking methods (boiling, roasting, grating, frying, pureeing) and their effects on nutrients.
- Sensory properties of food (taste, texture, aroma, appearance).
- Food design thinking and health-focused product development.