Students develop knowledge of new technology that enables fish oil to be added to food without a fishy taste or smell and design an advertisement to promote an omega-3 enriched food. Purpose To ...
Students investigate the occurrence of food-related conditions, for example lactose intolerance, within their school or community in order to make a packed lunch suitable to take on a school ...
This unit plan guides students to design a working model of part of the human digestive system that can be built in the classroom. Purpose Design a model of the mechanical, chemical and ...
Nutrients are substances needed for growth, energy provision and other body functions. Macronutrients are those nutrients required in large amounts that provide the energy needed to maintain body ...
Dietary fibre is the portion of fruits, vegetables, nuts and grains we eat that is resistant to digestion and absorption in the small intestine. However, bacteria that live in the large intestine ...
We all eat food because it provides the fundamental types of materials required to keep our bodies functioning. These materials can be categorised as: macronutrients – carbohydrates, proteins ...
In this activity, students listen to AgResearch’s Dr Matthew Barnett, the singing scientist, performing his latest YouTube release called I love fibre. Students then answer sets of questions and ...
In this activity, students use the Futures thinking toolkit to investigate vitamin C and new fruit varieties. By the end of this activity, students should be able to: describe the role vitamin C ...
It has been estimated that about 18% of the human body is made up of protein. Like carbohydrates and fats, proteins are made up of the elements carbon (C), hydrogen (H) and oxygen (O) but they ...
Carolyn Cairncross, a nutritionist with the New Zealand Nutrition Foundation, explains the meaning of the term ‘macro’ and then identifies the macronutrients as carbohydrate, fat and protein ...
Dr David Stevenson, a senior scientist with Plant & Food Research, defines the term phytochemical and explains some of the actions a class of phytochemicals called polyphenols have within the ...
Polyphenols present in plants we eat are toxic in large amounts, but in small amounts, they are beneficial. Plant & Food Research’s Dr David Stevenson explains this apparent contradiction ...
The purpose of this animation is to show visually how glucose molecules can be assembled to form simple sugars and large macromolecular carbohydrates such as starch and cellulose. To use this ...
Use this graphic organiser to place the food cards where you think they belong. This activity can be done individually, in pairs or as a whole class.
This interactive explains the first steps in the process of making traditional Gouda cheese. Find out more about the final steps in the cheese making process in this related interactive.
