Students develop knowledge of new technology that enables fish oil to be added to food without a fishy taste or smell and design an advertisement to promote an omega-3 enriched food. Purpose To ...
Students investigate the occurrence of food-related conditions, for example lactose intolerance, within their school or community in order to make a packed lunch suitable to take on a school ...
This unit plan guides students to design a working model of part of the human digestive system that can be built in the classroom. Purpose Design a model of the mechanical, chemical and ...
The foods we eat supply the energy needed by the body to drive its complex chemical, mechanical and electrical systems. Where does this energy come from, how is it locked into food molecules and ...
We all eat food because it provides the fundamental types of materials required to keep our bodies functioning. These materials can be categorised as: macronutrients – carbohydrates, proteins ...
Different people respond differently to different foods. This is partly because we all have different genes, and our genes can affect the way our bodies deal with food. Because of this ...
In this activity, students listen to AgResearch’s Dr Matthew Barnett, the singing scientist, performing his latest YouTube release called I love fibre. Students then answer sets of questions and ...
In this activity, students use the Futures thinking toolkit to investigate vitamin C and new fruit varieties. By the end of this activity, students should be able to: describe the role vitamin C ...
It has been estimated that about 18% of the human body is made up of protein. Like carbohydrates and fats, proteins are made up of the elements carbon (C), hydrogen (H) and oxygen (O) but they ...
Dr David Stevenson, a senior scientist with Plant & Food Research, defines the term phytochemical and explains some of the actions a class of phytochemicals called polyphenols have within the ...
The nutrigenomics research is being carried out by researchers from the University of Auckland and government-funded research institutes (Crown Research Institutes, or CRIs): Plant & Food ...
In this video clip, Carolyn Cairncross, a nutritionist with the New Zealand Nutrition Foundation, describes some of the key components that should be included in the adolescent diet. She also ...
The purpose of this animation is to show visually how glucose molecules can be assembled to form simple sugars and large macromolecular carbohydrates such as starch and cellulose. To use this ...
Use this graphic organiser to place the food cards where you think they belong. This activity can be done individually, in pairs or as a whole class.
This interactive explains the first steps in the process of making traditional Gouda cheese. Find out more about the final steps in the cheese making process in this related interactive.
