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=Suggestions from the revision team in May to July 2012= //To add your ideas, click on the Edit button, above. Please use a new colour for your text.//

** Proposed context and design brief for Stage 4 **
In recent years, Australia has seen increasing levels of overweight and obesity in children and young people. We now have a situation where one in four children are overweight or obese.This is a serious issue as overweight and obesity carries a greater risk of a number of immediate and long-term health problems. Weight gain is usually a result of eating too much food, or the wrong type of food, combined with doing too little physical activity. (From the NSW Healthy School Canteen Strategy)

==== ‍‍‍‍‍‍‍‍‍‍‍‍Your task is to design and produce a grain and/or legume based food product for teenagers that can be sold in the school canteen. ‍‍‍‍‍‍‍‍‍‍‍‍ ==== It must:
 * // be suitable for breakfast, recess or lunch //
 * contribute to the the recommended serves per day of grains and/or legume based food //(if breakfast, minimum should be one serve, if recess half a serve or if lunch then it should be a minimum of one, subject to the new dietary guidelines, to be released by end of year.)//
 * fall within the recommendations of the Australian Dietary Guidelines for Children and Adolescents and the ‍‍‍‍‍‍‍‍‍‍‍‍' Fresh Tastes @ School NSW Healthy School Canteen Strategy' criteria, ensuring that the final product would not be deemed an "Occasional" RED food. ‍‍‍‍‍‍‍‍‍‍‍‍
 * appeal to the target audience (teenagers at school)
 * include packaging (BOTH facets of packaging, that is format/structure and correct labelling, nutrition panel - see GLNC contribution on wiki) appropriate to the food - //strongly revamp the instructions for generating the n panel//.)
 * fit into the **cost** and ** time ** constraints for the canteen. //Make the COSTING a requirement, ball park figures, eg cup of milk is1/4 of a litre. Students should talk to their canteen to help ascertain cost, what is realistic and what is feasible. eg these products take XX time therefore xx preparation time for the canteen. If too long then not appropriate. If too costly for students then it won't work.//


 * Proposed context and design brief for Stage 3 **
 * Summary of discussion June 26 **
 * Stage 4 **
 * Keep Grains and Legumes separate - have two modules. Otherwise too difficult
 * Give opportunity for teacher/students to choose either or OR both.
 * Have overarching statement/framework for both but then have separate.
 * Perhaps have Legumes as an extension.
 * No extension - if it is useful to //do// then have it as part of the whole thing
 * // I think the general consensus is to have point 2. //

Healthy eating is important for children of all ages, particularly when growth and development is so rapid throughout childhood. Grains and legumes play an important part in a healthy diet. They are tasty, nutritious and easy to make into delicious meals and snacks.
 * Stage 3 **
 * Limit to ONE promotional tool.
 * Pitch or show the audience what students learned
 * Perhaps the Pitch only shows the end product not the learning that lead to it.
 * There should be group work and shared investigation
 * Needs to be big focus on the Science investigation
 * Usually in a typical classroom, there is a need to have group work on bits of the advertiseing campaign. Lends itself well to group work.
 * How can they demonstrate their knowlege of the science and technology skills learned in the Challenge?
 * Technological process that is the learning.
 * Lunch box idea is great and would work well.
 * Syllabus requirement, based on pitch and end product.
 * What about the event?
 * Market research - quality student work in past years has clearly shown this.

We need your help to prove to kids how important it is to eat grain-based foods and legumes as part of a balanced diet.

Your task is to design and produce a tasty, non-cooked grain and/or legume based food product that appeals to children in your age group. Develop an appropriate package for the food product that clearly explains the nutritional benefits of the food.

Design and produce a healthy lunch option suitable for sale in a school canteen. The product should promote a balanced dietary food intake. It should be based on grains and/or legumes and should comprise of a: Design and construct suitable packaging for the lunch option. Ensure appropriate nutritional labelling promoting the benefits of grains and legumes. Consider visual appeal, level of protection of food from contamination, separation of food components, storage and display.
 * Main lunch food component
 * A snack food
 * A fruit and/or vegetable component (optional)

Design and produce a healthy food option that is suitable for sale in the canteen at either: Breakfast, Recess or Lunch. The product needs to fit within the Fresh Tastes @ School NSW Healthy School Canteen Strategy. Detail the following: - Product (Name, ingredients, appeal to students, etc) - Presentation/Place (How will it be packaged and presented to students) - Price (Determine cost of item, taking into consideration cost of ingredients, plus a suitable "mark-up" to cover other costs) - Promotion (Create a method of communicating with students that this product is healthy, yummy and that they should buy it!)

- Make it, Sell it, Eat it - "1 in 4, not any more!" - Food matters and so do you
 * Proposed name for the Challenge **

// Each item to be more fleshed out ... //
 * ‍‍‍‍‍‍‍‍‍‍‍‍Proposed support for teachers ‍‍‍‍‍‍‍‍‍‍‍‍ **
 * training materials
 * teaching materials
 * website content
 * ipad and tablet app development
 * promotional materials

Healthy Kids Association: - Dietetic advice & support regarding determining the nutritional "make-up" of the end product - Fresh Tastes "training" - Linking classroom to canteen - Information for canteens
 * Proposed roles and responsibilities of the partners in the new Challenge **