Term 3: Food Technology at The University High School 

During Term 3 Year 8 students have been working collaboratively to understand food wastage. This topic investigates the economic and environmental impact of food wastage affects in our community.

They have completed theory tasks that examine the processes of how food is grown, harvested, processed and transported to retailers. The program also involves learning about food production requires resources such as water, fuel, labour and money.

Students have enjoyed learning how to make a variety of food and meals with left over foods. They have also examined how to shop effectively. 

Students have also learnt about the charity organisation Oz Harvest and its commitment to reduce food wastage. Themes of sustainability have explored the options consumers have to buy quality fruit and vegetables rejected from the commercial market.

Our Year 10 students have been learning about healthy eating from the Australian Food Guide to Healthy Eating. They have been encouraged to develop an understanding of benefits of nutrition and healthy eating, including avoidance of food related diseases later in life. 

The meal of breakfast has been a focal point, alongside the importance of eating breakfast before attending the school.  Investigations into a range of breakfast products has involved food labelling literacy. Students have also enjoyed testing products to further understand how flavours are used to hide high levels of less desirable ingredients, such as sodium. 

Through this combination of theory and sensory experiences learning has raised the core question - And are the cereals advertised as healthy as they claim to be?

Bronwyn White

Head of Art/Tech