UNIT TITLE:                  Healthy Eating and Cooking on a Budget

LEARNING OUTCOMES

ASSESSMENT CRITERIA

(Understanding, skills, knowledge to be learned)

(Standards of achievement against which outcomes will be measured)

The learner will be able to:

The learner has achieved this because (s)he can:

• Understand the ‘Balance of Good Health’

• Reflect on personal eating habits

• Appreciate how to put healthy eating recommendations into practice

• Understand the importance of cost in planning a meal

• Prepare and cook nutritious meals

• Apply the basic principles of food hygiene and Health and Safety

1.1    List the five food groups

1.2    Give 3 examples of common foods in each of the food groups

1.3    State 3 benefits of healthy eating

1.4    State at least 3 health problems linked with a poor diet

2.1    Keep a food/mood diary for one week

2.2    Using the food/mood diary, identify 2 ways to make improvements in own diet

3.1    Identify 4 ways to adapt meals to make them healthier

3.2    Identify 3 ways to make healthier choices when shopping

4.1    Plan a nutritious menu given a limited budget

5.1    Produce at least 3 well prepared nutritious dishes

5.2    Weigh and measure ingredients accurately

5.3    Prepare a variety of raw ingredients

5.4    Use a variety of cooking methods e.g. boiling, steaming, grilling, baking and microwaving

6.1    Follow safe working practices e.g. wash up, clear away, store food

6.2    State 3 potential risks associated with poor food hygiene