Produced by:
Aimed at:
Year 9 & 10 students
Australian Curriculum v9.0
Health & Physical Education (AC9HP10P10): Plan, justify and critique strategies to enhance their own and others’ health, safety, relationships and wellbeing.
Lesson Type:
- 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.
Subjects:
Health & Physical Education
Keywords:
Nutrition, Food Products, Health, Sustainability, AC9HP10P10
The Healthy Leafy Greens lesson, part of the Salad Secrets program, aims to educate students on the nutritional value of leafy greens, their role in maintaining health, and how to design appealing food products to encourage increased consumption. The lesson fosters critical thinking about personal and community health while promoting creative food design.
Lesson Objectives
- Design and create leafy, green-based food products.
- Analyse the impact of leafy green consumption on personal and public health.
- Plan and justify strategies to enhance personal and community health through increased leady green consumption.
Key Concepts Taught
- Nutritional value of leafy greens (vitamins A, C, K; iron, folate, fibre, antioxidants)
- Health benefits: supports digestion, eye health, bone strength, immune function, hydration, and disease prevention.
- Consumer trends and marketing: focusing on health, convenience, affordability, and local produce.
- Culinary versatility: raw (salads, smoothies), cooked (soups, stir-fries), and creative products (wraps, chips, dips).
- Food safety: proper washing and storage of leafy greens to prevent contamination.
- Sustainable and innovative uses of leafy greens beyond traditional salads.