Scottish Higher Health and Food Technology

This interesting work is from Karen Coull  of Craigmount High School from her class studying Higher Health & Food Technology (S5&6 students mix of 16-17) in Scotland.

The task is to look at food labelling linked to food labelling regulations.

All students made a Roasted vegetable couscous using the same recipe. Students weighed all ingredients during practical so they can use the results in the Nutrition Program.

They used Nutrition Program for the first time, so the lesson was aimed at teaching them how to input a recipe and then use the program to make a food label.  During the lesson they compared the differences in analysis as they all had slightly different weights of vegetables.  They learnt how this affected the ingredients list and weight of product.

The pie chart on the original recipe was amber for fat and salt so they then were asked to look at what ingredients they would change to make all green. You can see the results for Mavis and Kathleen below.

Karen said ‘Hopefully they now have the skills to use the program when we move onto product development to help them choose the correct ingredients and to analyse their chosen recipe.’

First recipe with higher fat and salt

First recipe with higher fat and salt

Vegetable couscous with lower fat and salt

Vegetable couscous with lower fat and salt

twitter You can follow Karen on Twitter @chsfct

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