Year 9 & 10 students
Australian Curriculum v9.0
Design & Technologies (AC9TDE10P01): Analyse needs or opportunities for designing; develop design briefs; and investigate, analyse and select materials, systems, components, tools and equipment to create designed solutions.
Design & Technologies (AC9TDE10K05): Analyse and make judgements on how the sensory and functional properties of food influence the design and preparation of sustainable food solutions 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.
Design & Technologies
Sustainability, Nutrition, Environment, AC9TDE10P01, AC9TDE10K05
The Leafy Green Gourmet lesson, part of the Salad Secrets Program, introduces students to the cultivation, nutritional value, and innovative packaging of leafy greens such as spinach and lettuce. It encourages students to explore sustainable agriculture, food product design, and the health benefits of leafy greens. The lesson promotes creativity in developing packaging solutions to reduce food waste, extend shelf life, and enhance consumer convenience.
Lesson Objectives
- Nutritional benefits and culinary uses of leafy greens.
- How to design products for leafy green storage and preservation techniques.
Key Concepts Taught
- Horticulture: How leafy greens are planted, grown, and harvested in Australia.
- Nutrition: Vitamins A, C, K, iron, fibre, antioxidants, hydration.
- Sustainable Packaging: Emerging trends in eco-friendly food packaging, such as bio-based materials, compostable adhesives, and resealable containers.
- Food Waste Reduction: Extending shelf life and reducing spoilage through innovative product design.
- Food Technology & Design: Creating solutions that balance function, sustainability, and consumer needs.