Technology Education - Learning Module for Junior Secondary.doc

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1、Versionasat24Aug2004TechnologyEducation-LearningModuleforJuniorSecondaryLevelTitle:NutritionandHealthLevel:Secondary1-3(KS3)Duration:10cycles(around20periodsof40mineach)Rationale:Thebasicconceptsofnutritionandhealthyeatingarebeingconfusedbynewresearche

2、semergingfromscientists.Inmanycases,nutritionalfindingsfromonestudyseemstocontradictapreviousone.Throughthismodule,studentswouldbuilduptheirbasicunderstandingofthenutrtivevalueoffood,recognizetherelationshipbetweenfoodandhealthinpromotingthewell-beingo

3、findividualsandfamilies,andtheyshallbeabletotakepracticalactionsinmakingsmartdecisionsoffoodchoices.I.Objectives:Bytheendofthismodule,studentswill30Versionasat24Aug2004·Tellthesignificanceofdifferentfoodgroupsinbuildingourphysicalhealth.·Identifythenut

4、ritionalneedsofindividualsinrelationtohealthacrossthelifespan.·Examinearangeoffactorsinfluencingfoodchoicesandeatingpatterns.·Considerthecontributionofnutritionalsciencetothechangingawarenessandunderstandingofpersonalhealth.·Makeuseoffoodandnutritionkn

5、owledgetodeviseeatingplantopromotepersonalhealth.30Versionasat24Aug2004II.Developmentof“NutritionandHealth”underTESystems&ControlTechnology&SocietyConsumerEdICTTechnology&LivingMaterials&StructuresTechnologyEdSafety&HealthNutrition&HealthStrategies&Man

6、agementOperations&ManufacturingInformationProcessing&PresentationDesign&Applications30Versionasat24Aug2004CommonEatingDisordersIII.OverviewofKeyConceptsunder“Nutrition&Health”Functions&SourcesofFoodGroups·Energy-givingfoods·Bodybuildingfoods·Protective

7、foods·Fibre·WaterPhysicalHealth·Healthyeatinghabits·Keepinformedaboutnutrition·Regularphysicalactivities·Sufficientsleep&rest·Hygienicpractice·Avoidhealthhazards·Takingsafetymeasures–bodycheckupFoodChoices&FactorsAffectingIt·Knowledgeaboutfood&nutritio

8、n·Foodsupply·Cultural·Peer&family·Economic&media·Science&technology,etcNutrition&HealthUpdatedInformationfromNutritionalScienceandItsImplicationsonOurEatingPattern·Healthfood·Dietarysupplements·Fibre–soluble&insoluble·Antioxidants·Chole