Year 7 – 8
Australian Curriculum v9.0
Science (AC9S8U02): Analyse the relationship between the structure and function of plant cells, tissues, and organ systems and how they support survival.
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.
Science, Design and Technologies
Plant biology, nutrition, food technology, cell structure, food properties, AC9S8U02, AC9TDE8K05
The Science of Carrots lesson teaches students about the biology, cellular structure, and nutritional properties of carrots. It combines plant science with nutrition, food technology, and microscopy, encouraging students to explore the link between plant biology and human health.
Lesson Objectives
- Different coloured carrots.
- The cellular structure of carrots.
- Carrots’ nutritional composition.
- Health benefits and sensory properties of carrots.
Key Concepts Taught
- Plant cell structure and function (cell walls, vacuoles, chromoplasts)
- Pigments and their role in plant health and human nutrition
- Carrot varieties and their sensory properties
- Turgidity vs. flaccidity in plant cells and its effect on texture and shelf life
- Connection between plant biology and food science