Year 7

An introduction to what influences our food choices

In this lesson we will look at several factors that can impact our food decisions.

Year 7

An introduction to what influences our food choices

In this lesson we will look at several factors that can impact our food decisions.

Lesson details

Key learning points

  1. how to adapt and use their own recipes
  2. use specifications to inform the design of innovative, functional, appealing products that respond to needs in a variety of situations
  3. produce ordered sequences and schedules for manufacturing products they design, detailing resources required
  4. produce costings using spreadsheets for products they design and make

Equipment

Basic food equipment

Content guidance

  • Equipment requiring safe usage.

Supervision

Adult supervision recommended

Licence

This content is made available by Oak National Academy Limited and its partners and licensed under Oak’s terms & conditions (Collection 1), except where otherwise stated.

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3 Questions

Q1.
Which senses matter the most for us to appreciate the flavours of food? (Tick 2 boxes)
Sight.
Correct answer: Smell.
Sound.
Correct answer: Taste.
Touch.
Q2.
Which three of the following are common food allergies?
Chocolate
Correct answer: Dairy
Correct answer: Fish
Fruit and Vegetables
Meat
Correct answer: Nuts
Q3.
If you have a food allergy, it would be labelled as what type of factor?
Economic factors.
Ethical factor.
Correct answer: Health factor.
Personal factor.
Religious factor.

3 Questions

Q1.
Which of the following are from the 8 eating healthy tips? (Tick 2 boxes)
Correct answer: Eat less salts and sugars.
Eat loads of starch and carbs
Eat more fruit but less vegetables
Correct answer: Stay Hydrated
Q2.
According to the Eatwell plate, what percentage of our meal should be fruit or veg?
1%
13%
Correct answer: 40%
70%
8%
Q3.
Which of the following are ethical food choices? (Tick 2 boxes)
Correct answer: Fair trade items.
Correct answer: Items brought from local farms.
The branding of the item.
The cost of the item.
The portion value of the item.