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The Classroom Curriculum Chart - Nutrition Education in Primary Schools
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The Classroom Curriculum Chart - Nutrition Education in Primary Schools
Hochgeladen von
JacobCameranGleatonCopyright:
Verfügbare Formate
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3ENSORY PERCEPTION OF FOODS
DEVELOPMENT OF SENSORY AWARENESS
AND CHILDRENS FEELINGS ABOUT EATING DRINKING AND WELL
BEING
&OOD PREFERENCES
35"4/0)#3 TRYING NEW FOODS
"ODY IMAGE SELF ESTEEM
2ESPONSIBILITY
CHILDRENS OWN RESPONSIBILITY
SOCIAL RESPONSIBILITY
#LASSROOM #URRIC
,EARNING OBJECTIVES FOR NUTRITION EDUCATION IN PR
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).&,5%.#%3 &OOD CLASSIl CATIONS
%ATING HABITS AND VALUES FOOD COMPOSITION NUTRITIONAL VALUE
CHILDRENS OWN FOOD AND EATING HABITS AND VALUES DEGREE OF PROCESSING AND PREPARATION
THOSE OF OTHERSDIFFERENT CULTURAL GROUPS SOCIAL VALUES CULTURAL VALUES
3OCIAL SIGNIl CANCE OF FOOD AND EATING &UNCTIONS OF FOOD FOR HEALTH PHYSICAL MENTAL
HEALTH BASIC CONCEPTS AND CHARACTERISTICS
-EALS AND MEAL PATTERNS NUTRIENTS
VARIATION IN FOOD HABITS REGIONAL CULTURAL RELIGIOUS
DIGESTION
HISTORY OF FOOD AND EATING
TRADITIONAL FOODS $IETARY NEEDS OF DIFFERENT GROUPS
IN PARTICULAR BREASTFEEDING AND WEANING
&ACTORS INm UENCING OWN FOOD CHOICE INDIVIDUAL OTHER GROUPS OF LIFE CYCLEACTIVITY LEVEL
PSYCHOLOGICAL ENVIRONMENTAL SOCIO CULTURAL FACTORS
FOOD AVAILABILITY AND SUPPLY 0RINCIPLES OF HEALTHY EATING AND DIETS
NORMS FOR EATING BEHAVIOUR ETIQUETTE VARIETY BALANCE MEETING NUTRITIONAL NEEDS
PEER PRESSURE FOOD SELECTION MODELS
MEDIA ADVERTISING hEXTRA FOODSv SNACKS SWEETS
3ETTINGS FOR FOOD CONSUMPTION $IET RELATED HEALTH RISKS AND DISEASES
EATING TIMES TYPES MALNUTRITION DIARRHOEA WORMS hDISEASES OF LIFESTYLEv SUCH AS CARDIO VASCULAR DISEASE CANCER
SPECIAL OCCASIONS DIABETES MELLITUS OBESITY DENTAL CARIES PHYSICAL ACTIVITY
PREVENTION GROWTH MONITORING
IMPORTANCE OF MAINTAINING A HEALTHY WEIGHT
$IETARY GUIDELINES AND FOOD GUIDES
CULUM #HART
RIMARY SCHOOLS IN DEVELOPING COUNTRIES
$ % &
&//$ 3500,9 02/$5#4)/. 02/#%33).' !.$ #/.35-%2 !30%#43 /& &//$3 &//$ 02%3%26!4)/. !.$
$)342)"54)/. &OOD QUALITY 34/2!'%
&OOD SUPPLY &OOD SHOPPING &OOD SPOILAGE
FOOD SOURCES PLANTS ANIMALS LIFECYCLE OF FOODS
POINTS OF FOOD ACQUISITION SHOP MARKET
FOOD PRODUCTION TECHNIQUES FARMING l SHING HUNTING FACTORY SIGNS OF FOOD SPOILAGE
SUPERMARKET ETC
FACTORS INm UENCING FOOD PRODUCTION IMPORTANCE OF LAND ACCESS SKILLS IN HANDLING BUDGET AND FOOD SELECTION &OOD PRESERVATION
QUALITY INTERESTS OF BUYER AND SELLER
FOOD CHAINPATH &OOD STORAGE IN THE HOME
PLANNED VS IMPULSE BUYING
PRICES AND COSTS
!DVERTISING AND MARKETING
&OOD GARDENS
PRODUCTION TECHNIQUES FARMING l SHING HUNTING FACTORY &UNCTIONS OF PACKAGING
&OOD MANUFACTURING AND PROCESSING &OOD LABELS
BASIC TECHNIQUES AND THEIR ADVANTAGESDISADVANTAGES READING LABELS
NOVEL FOODS AND PRODUCT DESIGN REGULATIONS
EFFECTS OF MANUFACTURING AND PROCESSING ON NUTRITIONAL QUALITY #ONSUMPTION PATTERNS AND ENVIRONMENT
&OOD SECURITY AT GLOBAL NATIONAL REGIONAL AND HOUSEHOLD LEVEL #ONSUMER RIGHTS
DETERMINANTS AND STATE OF FOOD SECURITY AT ALL LEVELS
CHANGES OF FOOD SUPPLY IN TIMEHISTORY
FOOD POLITICS FOOD POLICIES
%NVIRONMENTAL ASPECTS
IMPACT OF FOOD PRODUCTION AND TRADE ON PHYSICAL ENVIRONMENT
AND VICE VERSA
& ' (
&//$ 02%3%26!4)/. !.$ &//$ 02%0!2!4)/. (9')%.% !.$ 3!.)4!4)/.
34/2!'% 0REPARATION TECHNIQUES AND SKILLS 7ATER
&OOD SPOILAGE SOURCES OF WATER
#OOKING TECHNIQUES AND SKILLS PROPERTIES OF WATER
LIFECYCLE OF FOODS
SIGNS OF FOOD SPOILAGE 0LANNING MAKING WATER SAFE
USE OF WATER
&OOD PRESERVATION 3ERVING FOOD
STORING WATER
&OOD STORAGE IN THE HOME 3AFETY
0ERSONAL HYGIENE
&OOD SAFETY AND HYGIENE
PRINCIPLES BASIC ACTION SKILLS
FOOD POISONING n CAUSES SYMPTOMS TREATMENT AND PREVENTION
$IARRHOEA
PREVENTION AND TREATMENT /23
7ASTE DISPOSAL
+%9 15%34)/.3 ,%!2.).' /"*%#4)6%3
7HAT DO ) EAT AND DRINK 3ENSORY PERCEPTION OF FOODS
(OW AND WHEN DO ) EAT TO IDENTIFY THE TASTE LOOK TOUCH SOUND AND SMELL OF
7HAT DO OTHER PEOPLE EAT AND DRINK A VARIETY OF FOODS AND RECOGNIZE THEM ON THIS BASIS
(OW DO ) FEEL ABOUT EATING AND DRINKING &OOD PREFERENCES
'RADE AND
TO KNOW THEIR OWN FOOD PREFERENCES AND TO BE
#AN ) FEED MYSELF
AWARE OF THOSE OF OTHERS
7HY DO ) NEED FOOD
TO BE AWARE THAT FOOD IS EATEN FOR ENJOYMENT
7HERE DOES MY FOOD AND WATER COME FROM TO BE PREPARED TO TRY DIFFERENT FOODS
(OW DO WE GROW PLANTS FOR FOOD #AN ) DO IT
"ODY IMAGE SELF
ESTEEM
(OW CAN ) KEEP FOOD AND WATER CLEAN AND FRESH TO KNOW THAT YOU ARE UNIQUE AND SPECIAL
#AN ) HELP WITH SHOPPING AND PREPARING FOOD TO APPRECIATE THAT DIFFERENT PERSONS HAVE DIFFERENT
#AN ) KEEP MYSELF CLEAN BODY
SHAPES AND SIZES
7HEN MUST ) WASH MY HANDS 2ESPONSIBILITY
TO BE ABLE TO MAKE DECISIONS WHEN OFFERED SIMPLE
CHOICES
TO BE ABLE TO FEED YOURSELF
TO TAKE CARE OF YOUR OWN BODY
,%!2.).' /"*%#4)6%3 ,%!2.).' /"*%#4)6%3
%ATING HABITS AND VALUES &OOD CLASSIl CATIONS
TO KNOW THEIR OWN EATING HABITS AND TO BE AWARE OF THOSE TO RECOGNIZE DIFFERENT TYPES OF FOODS AND DRINKS AVAILABLE IN THE COMMUNITY
OF OTHERS TO IDENTIFY FOODS IMPORTANT FOR GROWTH AND HEALTH BASIC FOODS
TO DESCRIBE WHICH FOODS AND DRINKS THEY CONSUME
&UNCTIONS OF FOOD FOR HEALTH
TO EXPLAIN THE IMPORTANCE OF TRADITIONAL FOODS
TO DESCRIBE BY DRAWING WHAT FOOD AND HEALTH MEANS TO ME
TO IDENTIFY WHAT OTHER FAMILY
MEMBERS AT HOME OR
TO BE AWARE OF THE NEED OF FOOD FOR GROWTH HEALTH AND ACTIVITY
FRIENDS ARE EATING AND DRINKING
TO UNDERSTAND THE CONCEPT OF GROWTH AND ITS RELATION TO FOOD
3OCIAL SIGNIl CANCE OF FOOD AND EATING
$IETARY NEEDS OF DIFFERENT GROUPS
TO RECOGNIZE HOW FOOD RELATES TO OUR CULTURE AND RELATES
TO RECOGNIZE BASICS THAT DIFFERENT AGE GROUPS AND LIFESTYLES NEED DIFFERENT FOODS AND DIFFERENT AMOUNTS OF
TO SOCIAL HABITS
FOOD
TO ENJOY A MEAL WITH OTHERS
TO PARTICIPATE IN THE WORK INVOLVED IN PREPARING FOOD 0RINCIPLES OF HEALTHY EATING AND DIETS
TO KNOW THAT FOOD NEEDS TO BE CHEWED WELL
-EALS AND MEAL PATTERNS
TO DRINK SUFl CIENT WATER EACH DAY
TO RECOGNIZE THE DIFFERENCE BETWEEN MEALS AND SNACKS
TO KNOW THAT BREAKFAST IS A GOOD STARTER MEAL FOR THE DAY AND THEREFORE IMPORTANT
TO COMPARE AND KNOW THE DIFFERENCE BETWEEN EVERYDAY
TO KNOW THE IMPORTANCE OF REGULAR MEALS
FOODS AND SPECIAL FOODS FOODS FOR FESTIVE OCCASIONS
CELEBRATIONSCULTURAL CEREMONIES $IET
RELATED HEALTH RISKS AND DISEASES
TO RELATE FREQUENCY OF FOOD CONSUMPTION DURING THE DAY TO DENTAL CARIES
3ETTINGS FOR FOOD CONSUMPTION
TO REALIZE THE IMPORTANCE OF DENTAL HYGIENE FOR ORAL HEALTH
TO IDENTIFY WHEN FOOD IS EATEN DURING THE DAY
,%!2.).' /"*%#4)6%3 ,%!2.).' /"*%#4)6%3 ,%!2.).' /"*%#4)6%3
&OOD SUPPLY &OOD SHOPPING &OOD SPOILAGE
TO KNOW BASIC FOOD PLANTS AND NON FOOD PLANTS TO IDENTIFY PLACES WHERE FOOD IS SOLD IN THE TO REALIZE THAT FOODS HAVE A NATURAL LIFE
TO UNDERSTAND THAT ALL FOOD ORIGINATES FROM PLANTS AND ANIMALS AND COMMUNITY CYCLE WHICH ENDS IN DECAY UNLESS THEY
WATER TO BE ABLE TO ASSIST IN SIMPLE FOOD SHOPPING TASKS ARE PRESERVED OR STORED CORRECTLY
TO IDENTIFY LOCALLY AVAILABLE FOODS TO FEEL SMELL AND TOUCH FRESH VEGETABLES AND FRUITS TO UNDERSTAND THAT DECAYED FOOD IF
TO REALIZE THAT FOOD IS PRODUCED AND TRANSPORTED TO PLACES WHERE IT EATEN WILL LEAD TO ILLNESS
!DVERTISING AND MARKETING
IS SOLD BASIC STAGES OF THE FOOD PATH
TO IDENTIFY DIFFERENT FOOD ADVERTISEMENTS
TO KNOW THAT FOODS START FROM RAW MATERIAL EG m OUR BREAD
&OOD GARDENS
TO PRACTISE SIMPLE SKILLS IN GROWING FOOD
&OOD MANUFACTURING AND PROCESSING
TO UNDERSTAND THAT SOME FOODS NEED TO BE PREPARED IN ORDER TO EAT
THEM
TO UNDERSTAND THAT SOME FOODS ARE MADE OR CHANGED IN THE FACTORY
,%!2.).' /"*%#4)6%3 ,%!2.).' /"*%#4)6%3 /($51,1*2%-(&7,9(6
&OOD SPOILAGE 0REPARATION TECHNIQUES AND SKILLS 7ATER
TO REALIZE THAT FOODS HAVE A NATURAL LIFE TO BE ABLE TO NAME THE FUEL AND TO UNDERSTAND THAT WATER IS ESSENTIAL FOR ALL LIVING THINGS
CYCLE WHICH ENDS IN DECAY UNLESS THEY UTENSILS NEEDED TO PREPARE FOOD TO IDENTIFY WATER SOURCES IN THE COMMUNITY AND HOW WATER IS USED
ARE PRESERVED OR STORED CORRECTLY TO ENJOY SIMPLE TASKS IN FOOD TO RECOGNIZE THE IMPORTANCE OF CLEAN SAFE WATER FOR DRINKING OR
TO UNDERSTAND THAT DECAYED FOOD IF PREPARATION PREPARING FOOD
EATEN WILL LEAD TO ILLNESS TO KNOW THE BASICS OF SAFE STORAGE OF WATER FOR FOOD AND DRINKING
3ERVING FOOD
TO KNOW THAT FOOD AND WATER SHOULD BE COVERED WHEN STORED
TO BE ABLE TO HELP WITH THE SERVING
OF FOOD TO KNOW THAT IT IS DANGEROUS TO PLAY IN CONTAMINATED WATER
3AFETY 0ERSONAL HYGIENE
TO UNDERSTAND THAT CAUTION IS TO UNDERSTAND THAT HANDS SHOULD BE WASHED BEFORE EATING OR TOUCHING
NEEDED IN THE KITCHEN BECAUSE FOODS
OF SHARP INSTRUMENTS AND HOT &OOD SAFETY AND HYGIENE
SURFACES BOILING WATER l RE ETC TO UNDERSTAND THAT FRESH FRUIT AND VEGETABLES SHOULD BE WASHED BEFORE
EATING
7ASTE DISPOSAL
TO THROW AWAY ORGANIC RUBBISH AND FOOD WRAPPERS IN APPROPRIATE
PLACES
(OW DO FOODS TASTE 3ENSORY PERCEPTION OF FOODS
7HAT DO ) CHOOSE TO EAT AND WHY 7HAT DO OTHERS TO CORRECTLY IDENTIFY THE FOUR BASIC TASTES SALTY
CHOOSE SWEET SOUR BITTER
TO BE ABLE TO DISCUSS THEIR OWN FEELINGS WHEN EATING
7HAT DOES IT MEAN TO BE HEALTHY
AND DRINKING
7HAT IS A HEALTHY LIFESTYLE $O ) HAVE ONE
&OOD PREFERENCES
7HAT DOES OUR COMMUNITY NORMALLY EAT WHEN AND HOW
TO BE PREPARED TO BROADEN THE RANGE OF ACCEPTABLE
7HAT DO DIFFERENT FOODS GIVE US FOODS
7HAT IS A GOOD DIET $O ) HAVE ONE
'RADE
"ODY IMAGE SELF
ESTEEM
(OW CAN WE HAVE A GOOD DIET ALL THE YEAR ROUND TO RECOGNIZE DIFFERENT RATES OF PHYSICAL DEVELOPMENT
7HERE DO OUR FOODS COME FROM (OW ARE THEY GROWN TO RESPECT DIFFERENT BODY SHAPES AND SIZES
CAUGHTPROCESSED TO IDENTIFY SIGNS OF GOOD HEALTH AND ILL HEALTH
7HY ARE FOODS LABELLED PACKAGED AND ADVERTISED 2ESPONSIBILITY
(OW DO ) HELP WITH BUYING PRODUCING GATHERING AND TO BE AWARE OF HOW THEY AND OTHER CHILDREN SPEND
PREPARING FOOD AT HOME MONEY ON FOOD
(OW DO WE PRESERVE FOOD AND KEEP IT FRESH TO RECOGNIZE THEIR OWN ROLE IN THE FOOD AND WATER
(OW AND WHY SHOULD WATER BE COLLECTED STORED PROCESS AND IN THE FAMILY FOOD PRODUCTION
PURIl ED (OW CAN ) HELP PREPARATION HELPING WITH FEEDING YOUNGER CHILDREN
7HEN AND WHY MUST WE WASH OUR HANDS FETCHING WATER ETC
%ATING HABITS AND VALUES &OOD CLASSIl CATIONS
TO BE AWARE OF DIFFERENCES IN THE EATING HABITS OF OTHERS TO IDENTIFY LOCAL FOOD THAT GIVES ENERGY
COMPARED TO THEIR OWN TO IDENTIFY LOCAL FOOD FOR VITALITY PARTICULARLY VEGETABLES GREEN LEAVES FRUITS
TO IDENTIFY WHAT FOOD IS EATEN BY DIFFERENT MEMBERS OF THE TO IDENTIFY hEXTRAv FOODS SNACKS AND SWEETS THEIR NUTRITIONAL AND SOCIAL FUNCTION
FAMILY TO IDENTIFY DIFFERENT TYPES OF DRINKS
-EALS AND MEAL PATTERNS TO CLASSIFY LOCAL FOODS BY ORIGIN PLANTANIMAL COOKED PROCESSED RAW
TO BE AWARE THAT DIFFERENT REGIONS HAVE DIFFERENT EATING &UNCTIONS OF FOOD FOR HEALTH
HABITS TO UNDERSTAND WHY CERTAIN FOODS ARE IMPORTANT TO HEALTH
TO BE AWARE OF DIFFERENT TRADITIONAL FOODS AND THE VALUES
TO BE ABLE TO DESCRIBE THE RELATIONSHIP BETWEEN BEING HEALTHY AND EATING ENOUGH APPROPRIATE FOODS
ATTACHED TO THEM TO KNOW THAT FOODS CONTAIN NUTRIENTS AND PROVIDE ENERGY NEEDED FOR GROWTH AND ACTIVITY
TO BE ABLE TO DESCRIBE THE LOCAL DIET IN TERMS OF STAPLE
FOOD ADDITIONS AND VARIATIONS $IETARY NEEDS OF DIFFERENT GROUPS
TO REALIZE THAT PEOPLE OF DIFFERENT AGES HAVE DIFFERENT FOOD NEEDS LIFECYCLE n IN PARTICULAR BABIES AND
TO BE AWARE OF THE EATING HABITS OF GRANDPARENTS
COMPARED WITH THEIR OWN TODDLERS SCHOOLCHILDREN GROWN
UPS
TO EXPERIENCE THE NEED FOR ENERGY INTAKE RELATED TO PHYSICAL ACTIVITY
&ACTORS INm UENCING FOOD CHOICE
TO EXPERIENCE THE NEED FOR MORE LIQUIDS IN HOT WEATHER
TO BECOME AWARE OF SOME OF THE PERSONAL FACTORS OF THEIR
TO RELATE EATING AND DRINKING TO INDIVIDUAL NEEDS HEIGHT WEIGHT AGE AND ACTIVITY
OWN FOOD CHOICES
TO RECOGNIZE THAT BREASTMILK IS THE BEST FOR BABIES
3ETTINGS FOR FOOD CONSUMPTION
0RINCIPLES OF HEALTHY EATING AND DIETS
TO IDENTIFY THE DIFFERENT SOCIAL SETTINGS FOR FOOD
TO RECOGNIZE THAT EATING REGULARLY IS IMPORTANT
CONSUMPTION IN THEIR OWN SURROUNDINGS
TO RECOGNIZE THAT SUFl CIENT WATERLIQUID NEEDS TO BE DRUNK EACH DAY
TO RECOGNIZE HOW MANY TIMES A DAY THEY EAT AND
WHETHER THESE ARE MEALS OR SNACKS TO RECOGNIZE THAT A VARIETY OF FOOD IS NEEDED FOR HEALTH
$IET
RELATED HEALTH RISKS AND DISEASES
TO EXPLAIN THE CONSEQUENCES TO HEALTH OF EATING TOO MUCH OR TOO LITTLE
TO RECOGNIZE THE IMPORTANCE OF GROWTH MONITORING
TO RECOGNIZE THE IMPORTANCE OF PHYSICAL ACTIVITY FOR HEALTH
&OOD SUPPLY &OOD QUALITY &OOD SPOILAGE
TO KNOW WHERE FOOD COMES FROM BASICS OF FOOD CHAINPATH TO RECOGNIZE ROTTEN OR SPOILED VEGETABLES FRUITS AND TO UNDERSTAND THE WAYS IN WHICH FOOD
TO IDENTIFY THE ORIGIN OF CERTAIN PLANT AND ANIMAL FOODS OTHER FOODS CAN BECOME SPOILED
TO DESCRIBE WHICH FOODS ARE OBTAINED THROUGH FARMING l SHING TO DESCRIBE WHAT TO DO WITH LEFT OVER
&OOD SHOPPING
HUNTING OR PRODUCED IN FACTORIES FOODS
TO IDENTIFY THE DIFFERENT FOODS WHICH ARE SOLD IN
TO KNOW THE TOOLS USED IN GROWING HUNTING AND l SHING FOODS
DIFFERENT PLACES STREET MARKET SHOP &OOD PRESERVATION
TO UNDERSTAND THE IMPORTANCE OF SOIL
TO BE ABLE TO DO SIMPLE FOOD SHOPPING TASKS TO KNOW HOW TO PRESERVE DIFFERENT TYPES
TO DESCRIBE HOW FOOD WAS PRODUCED IN THE PAST OF FOOD EG VIA PACKAGING
!DVERTISING AND MARKETING
&OOD GARDENING TO KNOW THE MAIN LOCALLY PRACTISED
TO BE ABLE TO RECOGNIZE AN ADVERTISEMENT AS A SALES
TO START A FOOD GARDEN WHERE FEASIBLE WITH PARENTS OR TEACHERS FOOD PRESERVATION METHODS
METHOD
HELP TO BE FAMILIAR WITH THE REASONS FOR THOSE
&UNCTION OF PACKAGING PRACTICES
&OOD MANUFACTURING AND PROCESSING
TO KNOW SOME ENVIRONMENTAL IMPACTS OF PACKAGING
TO EXPLAIN THE STAGES OF PROCESSING EG CEREAL GRAIN n m OUR &OOD STORAGE IN THE HOME
n PRODUCT MADE OF m OUR &OOD LABELS TO DESCRIBE INAPPROPRIATE METHODS OF
TO REALIZE THAT CERTAIN PRODUCTS ARE NOT EASY TO LINK WITH THEIR TO RECOGNIZE BASIC INFORMATION ON FOOD LABELS SUCH HOME STORAGE THAT CAUSES FOODS TO SPOIL
ORIGINAL RAW MATERIALS AS THE hBEST BEFOREv DATE TO UNDERSTAND THE BASIC RULES OF
&OOD SECURITY #ONSUMPTION PATTERNS AND THE ENVIRONMENT HYGIENE FOR FOOD STORAGE EG VIA CLEAN
TO KNOW THE MAIN FACTORS INm UENCING FAMILY FOOD SUPPLY TO IDENTIFY THE COSTS OF LOCALLY PRODUCED FOOD AND
CONTAINERS
FOOD THAT HAS TO BE TRANSPORTED TO SHOPS TO KNOW HOW TO STORE DIFFERENT TYPES OF
TO UNDERSTAND THAT EVERYONE NEEDS TO HAVE SUFl CIENT FOOD
THROUGHOUT THE YEAR TO BE HEALTHY FOOD
TO RECOGNIZE THAT DIFFERENCES OF FOOD AVAILABILITY EXIST IN DIFFERENT
REGIONS
%NVIRONMENTAL ASPECTS
TO BE ABLE TO IDENTIFY THE BASIC ENVIRONMENTAL IMPACTS OF FOOD
PRODUCTION
&OOD SPOILAGE 0REPARATION TECHNIQUES AND SKILLS 7ATER
TO UNDERSTAND THE WAYS IN WHICH FOOD TO BE ABLE TO PREPARE SIMPLE FOODS TO KNOW ABOUT WATER BORNE DISEASES
CAN BECOME SPOILED TO BE ABLE TO FOLLOW SIMPLE RECIPES TO BE ABLE TO DIFFERENTIATE BETWEEN CLEAN AND DIRTY WATER
TO DESCRIBE WHAT TO DO WITH LEFT OVER TO KNOW THE MAIN LOCALLY PRACTISED TO BE AWARE OF SAFE WATER SOURCES
FOODS PREPARATION AND COOKING METHODS TO BE ABLE TO MAKE WATER SAFE BY PURIFYING CHLORINATION OR BOILING
&OOD PRESERVATION FOR VARIOUS STAPLE FOODS AND OTHER TO UNDERSTAND THE ROLE OF WATER IN THE BODY
LOCALLY IMPORTANT FOOD GROUPS
TO KNOW HOW TO PRESERVE DIFFERENT TYPES 0ERSONAL HYGIENE
TO BE FAMILIAR WITH THE REASONS FOR
OF FOOD EG VIA PACKAGING TO KNOW THAT COMMON PARASITES BACTERIA AND VIRUSES CAN BE
THOSE PRACTICES
TO KNOW THE MAIN LOCALLY PRACTISED TRANSMITTED BY DIRTY HANDS
FOOD PRESERVATION METHODS #OOKING TECHNIQUES AND SKILLS TO UNDERSTAND THE LINK BETWEEN NOT WASHING HANDS AFTER TOILET USE AND
TO BE FAMILIAR WITH THE REASONS FOR THOSE TO KNOW THE REASONS FOR COOKING FOOD CONTAMINATION
PRACTICES FOOD TO UNDERSTAND THE CAUSES OF DIARRHOEA AND ITS CONSEQUENCES
TO KNOW SIMPLE TECHNIQUES FOR
&OOD STORAGE IN THE HOME &OOD SAFETY AND HYGIENE
PREPARING FOOD CUTTING PEELING
TO DESCRIBE INAPPROPRIATE METHODS OF TO UNDERSTAND THAT BEFORE STARTING FOOD PREPARATION HANDS UTENSILS
WASHING
HOME STORAGE THAT CAUSES FOODS TO SPOIL AND WORKPLACE NEED TO BE CLEAN
TO UNDERSTAND THE BASIC RULES OF 3AFETY TO UNDERSTAND THAT GERMS CAN CAUSE ILLNESS
HYGIENE FOR FOOD STORAGE EG VIA CLEAN TO KNOW HOW TO BEHAVE SAFELY TO KNOW THAT GERMS ARE FOUND IN MANY PLACES AND CAN BE PREVENTED
CONTAINERS WHEN PREPARING FOOD EG WITH FROM SPREADING
TO KNOW HOW TO STORE DIFFERENT TYPES OF l RE HOT WATER KNIVES
FOOD $IARRHOEA
TO KNOW HOW TO PREPARE AND USE ORAL REHYDRATION SOLUTIONS /23
7ASTE DISPOSAL
TO KNOW THE USES OF ORGANIC WASTE EG AS FOOD FOR LIVESTOCK
COMPOST
TO KNOW SAFE WAYS TO DISPOSE OF WASTE WATER
7HAT INm UENCES MY EATING HABITS %MOTIONAL SOCIAL 3ENSORY PERCEPTION OF FOODS
CULTURAL ECONOMIC MENTAL AND PHYSICAL FACTORS TO REALIZE THAT PERCEPTIONS OF m AVOUR DIFFER AND
(OW AND WHY DO EATING PATTERNS CHANGE WITH TIME INm UENCE FOOD CHOICE
PLACE AND CULTURE TO BE AWARE OF THE MANNER IN WHICH FOOD IS EATEN
7HAT ARE THE NUTRIENTS IN FOOD AND ITS RELATIONSHIP TO THE ENJOYMENT OF FOOD
7HAT HAPPENS TO FOOD IN THE BODY &OOD PREFERENCES
TO UNDERSTAND THAT IT IS POSSIBLE TO MODIFY OR ADAPT
(OW DOES DIET AFFECT HEALTH
THEIR OWN SENSE OF TASTE AND THEREBY CHANGE
7HY DO DIFFERENT PEOPLE NEED DIFFERENT DIETS PREFERENCES
#AN ) MAKE SOME BALANCED MEALS FOR THE FAMILY
"ODY IMAGE SELF ESTEEM
'RADE AND
(OW IS OUR FOOD PRODUCED AND PROCESSED AND WHY TO CONSCIOUSLY IDENTIFY THE LINKS BETWEEN BODY
(OW CAN WE PRODUCE A GOOD DIET ALL YEAR ROUND IMAGE SELF
CONl DENCE SELF
ESTEEM WELL
BEING AND
#AN ) DO THE SHOPPING WELL EG CHOOSING READING EATING PATTERNS
LABELS AND ADS COMPLAINING
7HY DOES FOOD GO BAD (OW CAN WE KEEP IT FRESH AND
2ESPONSIBILITY
TO BE AWARE OF THEIR OWN RESPONSIBILITY IN CHOOSING
CLEAN FOOD AND THEIR PERSONAL LIMITATIONS
(OW CAN WE PRESERVE FOOD AND ITS NUTRIENTS TO IDENTIFY COMMUNITY ACTION FOR HEALTH
(OW IS WATER CONTAMINATED (OW CAN WE HAVE SAFE TO TAKE RESPONSIBILITY FOR FOOD RELATED TASKS IN THE
CLEAN WATER HOUSEHOLD
TO EXPLAIN THE IMPORTANCE OF BREASTFEEDING TO OTHERS
(OW DO WE PREVENT DIARRHOEA
TO BE ABLE TO HELP FEED YOUNGER CHILDREN AND TEACH
THEM SIMPLE FOOD WATER AND HYGIENE TASKS
%ATING HABITS AND VALUES &OOD CLASSIl CATIONS
TO COMPARE THEIR OWN CHOICES WITH THOSE OF OTHERS IN THE TO BE ABLE TO CLASSIFY FOODS INTO GROUPS ACCORDING TO THEIR SOURCES AS WELL AS NUTRIENT CONTENT
GROUP &UNCTIONS OF FOOD FOR HEALTH
3OCIAL SIGNIl CANCE OF FOOD AND EATING TO REALIZE THE IMPORTANCE OF NUTRITION FOR GOOD HEALTH
TO APPRECIATE AND RESPECT OTHERS FOOD CHOICES AND EATING TO RECOGNIZE THAT NUTRITION IS ONLY ONE FACTOR WHICH INm UENCES HEALTH
HABITS TO BE ABLE TO DESCRIBE THE LINKS BETWEEN EATING ENOUGH APPROPRIATE FOOD AND HEALTH PHYSICAL MENTAL
-EALS AND MEAL PATTERNS TO NAME AND RELATE NUTRIENTS WATER AND l BRE TO THEIR FUNCTIONS IN THE BODY
TO BE AWARE OF THE CHANGE IN FOOD CHOICES AND METHODS TO UNDERSTAND THAT PROTEINS FAT AND CARBOHYDRATES PROVIDE ENERGY FOR THE BODY WHICH IS NEEDED FOR
OF PREPARATION AS COMPARED TO PREVIOUS GENERATIONS DEVELOPMENT
TO IDENTIFY WHAT IS NUTRITIONALLY CORRECT IN TRADITIONAL TO DESCRIBE THE FUNCTIONS OF THE DIFFERENT PARTS OF THE DIGESTIVE SYSTEM
FOODS AND WHAT IS NOT $IETARY NEEDS FOR DIFFERENT GROUPS
TO RECOGNIZE THE SIGNIl CANCE OF FOOD FOR CELEBRATION TO IDENTIFY PERSONAL NEED FOR FOODS BASED ON NUTRITIONAL NEEDS ACCORDING TO AGE WEIGHT AND ACTIVITY
TO IDENTIFY THE FOOD HABITS OF DIFFERENT CULTURAL RELIGIOUS PATTERN
ETHNIC AND REGIONAL GROUPS TO ADAPT THE DAILY INTAKE OF FOOD ACCORDING TO THE CHANGING REQUIREMENTS OF THE BODY AS IT GOES THROUGH
TO BE AWARE OF EATING HABITS AND FOOD STYLES IN OTHER PARTS VARIOUS STAGES OF DEVELOPMENT
OF THE COUNTRY AND THE WORLD TO KNOW THE NUTRITIONAL NEEDS OF PREGNANT AND LACTATING WOMEN
&ACTORS INm UENCING FOOD CHOICE 0RINCIPLES OF HEALTHY EATING AND DIETS
TO IDENTIFY WHAT INm UENCES THEIR OWN PERSONAL FOOD TO REALIZE THE RELATIONSHIP BETWEEN ENERGY INTAKE FOOD EATEN AND ENERGY EXPENDITURE ACTIVITIES
CHOICES UNDERTAKEN
TO RECOGNIZE THE INm UENCE OF PEER PRESSURE ON THEIR TO REALIZE THE IMPORTANCE OF VEGETABLES AND FRUITS AS SOURCES OF VITAMINS AND MICRONUTRIENTS
EATING HABITS TO BE ABLE TO COMPOSE MIXED AND BALANCED MEALS
TO RECOGNIZE THE INm UENCE OF ADVERTISING ON THEIR FOOD
$IET RELATED HEALTH RISKS AND DISEASES
CHOICES
TO KNOW THE MAIN CAUSES OF NUTRIENT DEl CIENCIES AND THEIR PREVENTION
TO BE AWARE OF THE INm UENCE OF THE AVAILABILITY OF
TO BE FAMILIAR WITH THE LINKS BETWEEN MALNUTRITION AND DISEASE
PRODUCTS
TO BE ABLE TO RECOGNIZE IMPORTANT SYMPTOMS OF NUTRITION RELATED DISEASES
TO BE AWARE OF ECONOMIC CONSIDERATIONS IN FOOD CHOICES
TO KNOW THAT AN IMBALANCE IN ENERGY INTAKE AND ENERGY EXPENDITURE HAS AN EFFECT ON WEIGHT
TO UNDERSTAND THE DANGERS OF DRINKING ALCOHOL
GROWTH MONITORING TO KNOW WHY IT SHOULD BE DONE AND TO BE ABLE TO DO IT BASICS
$IETARY GUIDELINES AND FOOD GUIDES
TO KNOW NATIONAL GUIDELINES FOR HEALTHY EATING AND DRINKING
&OOD SUPPLY &OOD QUALITY &OOD SPOILAGE
TO UNDERSTAND THAT PLANTS ARE THE BASIS OF THE FOOD CHAIN TO KNOW SOME CRITERIA OF FOOD QUALITY TASTE SMELL TO RECOGNIZE WHEN FOOD IS SPOILED
TO IDENTIFY FOOD PRODUCTION SYSTEMS AND TECHNIQUES IN THEIR OWN FRESHNESS AND SO ON TO UNDERSTAND THE ROLE OF BACTERIA IN
COUNTRY DAIRY FARMING MEAT FARMING VEGETABLE GROWING GRAINS &OOD SHOPPING FOOD POISONING
AND CEREALS SUBSISTENCE FARMING
TO BE ABLE TO HANDLE A SHOPPING ASSIGNMENT MONEY &OOD PRESERVATION
TO UNDERSTAND THE INm UENCE OF CLIMATE ON FOOD PRODUCTION IN THEIR
BUYING THE RIGHT PRODUCTS TO RECOGNIZE THE DIFFERENT METHODS OF
OWN COUNTRY
TO IDENTIFY DIFFERENT PACKAGES AND WRAPPINGS OF THE PRESERVING NUTRITIONAL VALUE AND OF
TO UNDERSTAND ECOLOGICAL PRINCIPLES OF FOOD PRODUCTION INCLUDING
SAME FOOD ITEM REDUCING SPOILING
CROP ROTATION
TO DESCRIBE TRADITIONAL METHODS OF
TO KNOW WHICH CROPS ARE SUITABLE FOR GROWING IN THEIR REGION !DVERTISING AND MARKETING
PROCESSING AND PRESERVING FOODS
TO KNOW THE BASICS OF PREVENTING AND TREATING COMMON PLANT PESTS TO UNDERSTAND WHY AND HOW ADVERTISERS INm UENCE
PEOPLES FOOD CHOICES &OOD STORAGE IN THE HOME
&OOD MANUFACTURING AND PROCESSING TO UNDERSTAND THE PRINCIPLES OF FOOD
TO RELATE PROCESSING OF CERTAIN FOODS IN THEIR OWN COUNTRY TO &OOD LABELS STORAGE AT HOME EG TEMPERATURE
PRODUCTS IN THE SHOPS MILK CHEESE MEAT BREAD ETC TO UNDERSTAND THE INFORMATION REGARDING APPROPRIATE
PROTECTION AGAINST INSECTSANIMALS
TO RECOGNIZE SOME OF THE STAGES THAT ORIGINAL RAW MATERIALS STORAGE OF A FOOD AS PRINTED ON ITS LABEL TO UNDERSTAND THE USE OF COLD STORAGE
OR PRODUCTS UNDERGO IN FACTORIES AND THE DIFFERENCE BETWEEN TO UNDERSTAND THE CONCEPT OF A PRODUCTS SHELF LIFE
IN PARTICULAR IE A COOL PLACE A
INGREDIENTS AND END PRODUCT TO BE ABLE TO READ INGREDIENT LISTS ON LABELS REFRIGERATOR A FREEZER
TO UNDERSTAND THAT FOODS ARE PROCESSED TO MAKE THEM EDIBLE OR #ONSUMER RIGHTS TO UNDERSTAND THAT COOKED FOODS NEED
MORE PALATABLE IMPROVE THEIR STORAGE QUALITIES FOR CONVENIENCE TO INCREASE SELF
EFl CACY SKILLS IN MAKING COMPLAINTS SPECIAL STORAGE
FOR MAKING PROl T TO FOOD SELLERS CONCERNING POOR QUALITY
&OOD SECURITY
TO KNOW ABOUT THE INEQUALITY OF GLOBAL FOOD SUPPLIES
TO KNOW THE ADVANTAGES AND DISADVANTAGES OF COMMERCIAL VERSUS
SUBSISTENCE FARMING
TO KNOW HOW TO COMPENSATE FOR SEASONAL VARIATIONS IN FOOD SUPPLY
TO KNOW THE DISADVANTAGES OF HAVING LARGE AND SMALL FAMILIES
TO KNOW HOW TO MINIMIZE POST
HARVEST FOOD LOSSES
%NVIRONMENTAL ASPECTS
TO BE ABLE TO IDENTIFY IMPORTANT ENVIRONMENTAL IMPACTS OF FOOD
PRODUCTION SHIFTING CULTURE USE OF PESTICIDES OR NATURAL MEANS
TRANSPORT CLIMATE
&OOD SPOILAGE 0REPARATION TECHNIQUES AND SKILLS 7ATER
TO RECOGNIZE WHEN FOOD IS SPOILED TO EXPERIMENT WITH DIFFERENT FOOD TO IDENTIFY WAYS IN WHICH WATER MAY BE CONTAMINATED
TO UNDERSTAND THE ROLE OF BACTERIA IN PREPARATION TECHNIQUES CUTTING TO IDENTIFY WAYS OF PROTECTING WATER AND ITS SOURCES
FOOD POISONING PEELING COOKING FRYING STIRRING TO IDENTIFY LOCAL PROBLEMS WITH SAFE WATER SANITATION AND HYGIENE
ETC TO KNOW HOW RAIN WATER CAN BE CONSERVED
&OOD PRESERVATION
TO PREPARE A SIMPLE MEAL FOR THE
TO RECOGNIZE THE DIFFERENT METHODS OF &OOD SAFETY AND HYGIENE
HOME SITUATION TAKING OTHERS
PRESERVING NUTRITIONAL VALUE AND OF TO PRACTISE 7(/ GUIDELINES FOR FOOD HYGIENE
WISHES INTO ACCOUNT
REDUCING SPOILING TO UNDERSTAND THAT FOOD CAN BE CONTAMINATED THROUGH POOR HANDLING
TO DESCRIBE TRADITIONAL METHODS OF #OOKING TECHNIQUES AND SKILLS AND UNHYGIENIC PRACTICES
PROCESSING AND PRESERVING FOODS TO BE ABLE TO PREPARE SIMPLE TO BE AWARE OF HYGIENE PROBLEMS ASSOCIATED WITH FOODS SOLD BY
&OOD STORAGE IN THE HOME MEALS OR DISHES FOR THEMSELVES VENDORS ON THE STREETS
TO UNDERSTAND THE PRINCIPLES OF FOOD TO BE ABLE TO MEASURE INGREDIENTS
$IARRHOEA
STORAGE AT HOME EG TEMPERATURE FOR COOKING
TO KNOW DIFFERENT WAYS OF PREVENTING DIARRHOEA
PROTECTION AGAINST INSECTSANIMALS 0LANNING
7ASTE DISPOSAL
TO UNDERSTAND THE USE OF COLD STORAGE TO KNOW HOW TO PLAN THE PROCESS
TO KNOW HOW TO CREATE AND USE A COMPOST HEAP
IN PARTICULAR IE A COOL PLACE A OF COOKING AND PREPARING FOOD
REFRIGERATOR A FREEZER
3ERVING FOOD
TO UNDERSTAND THAT COOKED FOODS NEED
TO DESCRIBE DIFFERENT WAYS OF
SPECIAL STORAGE
SERVING FOOD
3AFETY
TO LEARN HOW TO USE SHARP UTENSILS
SAFELY IN FOOD PREPARATION
7HAT IS THE FOOD SITUATION IN MY COUNTRY AND IN THE 3ENSORY PERCEPTION OF FOODS
WORLD (OW ARE FOOD HABITS CHANGING TO BE AWARE OF THEIR OWN CHANGING PERCEPTIONS OF
7HAT ARE MY KEY VALUES REGARDING FOOD EATING AND m AVOUR
HEALTH "ODY IMAGE SELF
ESTEEM
#AN ) MAKE FOOD CHOICES THAT ARE RIGHT FOR ME #AN ) TO FEEL COMFORTABLE WITH THEIR OWN BODY
IMAGE AND
RECOGNIZE AND HANDLE ALL THE INm UENCES AND PRESSURES TO RESPECT THE BODY
IMAGE OF OTHERS
#AN ) HELP OTHERS TO MAKE GOOD FOOD CHOICES TO BECOME AWARE OF THE PROCESSES OF PHYSICAL
(OW DOES THE BODY USE THE NUTRIENTS IN FOOD EMOTIONAL AND SOCIAL CHANGE
TO IDENTIFY THE EMOTIONAL CUES FOR EATING
'RADES
7HAT IS A GOOD DIET AND WHY
TO IDENTIFY THE NEED FOR CHANGE SELF
EVALUATION OF
(OW CAN WE HAVE A GOOD DIET ALL THROUGH THE YEAR
EATING PATTERN
7HEN DO PEOPLE HAVE SPECIAL FOOD NEEDS AND WHY TO FEEL CONl DENT IN MANAGING CHANGE WHAT WHY
n
#AN ) TAKE CARE OF MY OWN DIET HOW WHEN
#AN ) GROW FOOD TO IDENTIFY INCENTIVES AND REINFORCEMENTS FOR THEIR
#AN ) BUDGET AND SHOP WISELY FOR FOOD FOR THE CURRENT EATING BEHAVIOUR
HOUSEHOLD 2ESPONSIBILITY
(OW DO ) RESPOND TO FOOD ADVERTISING TO DEVELOP SELF MANAGEMENT SKILLS DECISION
$O ) KNOW HOW TO GET INFORMATION ON FOOD EG NATIONAL MAKING COMBATING SOCIAL PRESSURE
RULES AND GUIDELINES TO TAKE RESPONSIBILITY FOR THEIR OWN FOOD CHOICES
TO TAKE OTHERS INTO CONSIDERATION
$O ) KNOW HOW TO PREVENT FOOD SPOILAGE
TO SHARE KNOWLEDGE OF FOOD WITH OTHERS
#AN ) PRESERVE FOOD
TO TAKE RESPONSIBILITY FOR EXPLAINING THE ADVANTAGES
#AN ) PLAN AND PREPARE MEALS FOR ALL THE FAMILY OF BREASTFEEDING AND CORRECT WEANING PRACTICES TO
7HAT ARE OUR LOCAL WATER PROBLEMS (OW CAN ) MAKE OTHERS
SURE WE HAVE CLEAN SAFE WATER TO PARTICIPATE IN THE FAMILY AND COMMUNITY TASKS OF
7HAT ARE THE MAIN RULES OF FOOD HYGIENE $O ) APPLY FOOD PROVISION PREPARATION AND HYGIENE
THEM TO SET AN EXAMPLE TO OTHERS OF IMPROVED HYGIENE
7HAT ARE THE SYMPTOMS AND THE CAUSES OF DIARRHOEA AND EATING PRACTICES
(OW CAN WE PREVENT IT AND HOW SHOULD WE TREAT IT
3OCIAL SIGNIl CANCE OF FOOD AND EATING &UNCTIONS OF FOOD FOR HEALTH
TO RECOGNIZE THAT FOOD PREPARATION AND EATING IS A SOCIAL TO MAKE CONNECTIONS BETWEEN FOOD AND THEIR PRESENT AND FUTURE HEALTH
EVENT TO UNDERSTAND HOW THE BODY PROCESSES FOOD MAKING NUTRIENTS AND ENERGY AVAILABLE
-EALS AND MEAL PATTERNS $IETARY NEEDS OF DIFFERENT GROUPS
TO RELATE THEIR OWN FOOD HABITS TO FOOD IN HISTORY TO KNOW AND UNDERSTAND THE NUTRITIONAL NEEDS OF FAMILY MEMBERS AT DIFFERENT TIMES IN NORMAL HEALTH IN
TO RECOGNIZE FOOD TRENDS SICKNESS IN PREGNANT AND LACTATING WOMEN IN BABIES IN TODDLERS IN PRIMARY SCHOOLCHILDREN AND OLDER
TO IDENTIFY THE LINKS BETWEEN EATING HABITS AND THE GLOBAL SCHOOLCHILDREN IN ADOLESCENTS IN ADULT MEN AND WOMEN IN ELDERLY ADULTS
FOOD SYSTEM
0RINCIPLES OF HEALTHY EATING AND DIETS
&ACTORS INm UENCING FOOD CHOICE TO IDENTIFY THE CONSTITUENTS OF A VARIED DIET CARBOHYDRATES PROTEINS FATS l BRE VITAMINS MINERALS AND
TO ENHANCE THEIR ABILITY TO MAKE THEIR OWN FOOD CHOICES WATER
TO IDENTIFY THE LINKS BETWEEN EATING HABITS AND ROLE TO UNDERSTAND THE NEED FOR A VARIED DIET BECAUSE NO SINGLE FOOD CONTAINS ALL THE ESSENTIAL NUTRIENTS
PATTERNS TO APPLY THE PRINCIPLES OF VARIETY IN DIET
TO UNDERSTAND AND CONSTRUCTIVELY MANAGE PEER
PRESSURE TO RECOGNIZE THE IMPORTANCE OF A BALANCED DIET
TO DEVELOP SKILLS FOR OVERCOMING BARRIERS IN THE TO ASSESS DIETS AT A FOOD AND NUTRIENT LEVEL
ENVIRONMENT TO BE ABLE TO TAKE CARE OF THEIR OWN MEALS AND SNACKS
TO BE AWARE OF MEDIA AND SOCIAL PRESSURE TO MAKE INFORMED CHOICES CONCERNING THEIR OWN NUTRITION
TO BE ABLE TO APPLY PRINCIPLES OF BALANCE AND MODERATION TO THEIR OWN DAILY FOOD INTAKE
TO BE ABLE TO CHOOSE FOOD AND BALANCED MEALS FOR A FAMILY n CONSIDERING QUALITY COST AND NUTRITION
TO IDENTIFY WHAT IS NUTRITIONALLY CORRECT IN LAY BELIEFS ABOUT FOOD AND EATING
$IET
RELATED HEALTH RISKS AND DISEASES
TO LOOK CRITICALLY AT THEIR OWN HABITS OF ALCOHOL INTAKE AND ITS EFFECTS
TO BE ABLE TO ASSIST IN THE GROWTH MONITORING OF CHILDREN
TO FOCUS ON THE RELATIONSHIP BETWEEN EATING HABITS DIET
RELATED DISEASES AND DISEASE PREVENTION
SPECIl CALLY FAT SUGAR l BRE AND ENERGY
$IETARY GUIDELINES AND FOOD GUIDES
TO UNDERSTAND THE IMPLICATIONS OF RECOMMENDED DAILY FOOD INTAKES
TO REm ECT ON THE USE OF SUCH RECOMMENDATIONS FOR PERSONAL NEEDS
&OOD SUPPLY &OOD QUALITY &OOD SPOILAGE
TO UNDERSTAND THE FOOD PATH AND WAYS IN WHICH IT CAN BE BLOCKED TO UNDERSTAND QUALITY ISSUES IN FOOD FOR EXAMPLE TO EXPLAIN HOW FOOD SPOILAGE CAN
TO UNDERSTAND THAT FOOD PRODUCTION METHODS OFTEN DIFFER BETWEEN FRESHNESS COLOUR SMELL BRUISING BE SLOWED DOWN BY THE ADDITION OF
COUNTRIES &OOD SHOPPING SUBSTANCES SUCH AS VINEGAR SUGAR ETC
TO BE AWARE OF SUSTAINABLE METHODS OF FOOD PRODUCTION TO BE ABLE TO PREPARE A SHOPPING LIST &OOD PRESERVATION
&OOD GARDENS TO BE ABLE TO ESTABLISH A FOOD BUDGET FOR A GIVEN TO KNOW DIFFERENT METHODS OF FOOD
TO DEVELOP AND SUSTAIN THEIR OWN FOOD GARDEN WITH HELP PERIOD OF TIME PRESERVATION COOKING STERILIZATION
TO BE ABLE TO BUY ACCORDING TO THEIR ACTUAL NEEDS FREEZING CANNING DRYING ETC
&OOD MANUFACTURING AND PROCESSING TO COMPARE PRICES AND QUALITY TO KNOW THAT CERTAIN PRESERVATION
TO REALIZE THAT PROCESSING FOODS MAY AFFECT NUTRITIONAL VALUE
!DVERTISING AND MARKETING TECHNIQUES HAVE AN EFFECT ON
&OOD SECURITY TO BE ABLE TO UNDERSTAND THE ADVERTISING TECHNIQUES
NUTRITIONAL VALUE
TO EXPLAIN WAYS IN WHICH FAMILIES TRY TO ENSURE THAT THERE IS TO UNDERSTAND WHY THE FOOD INDUSTRY
USED IN SUPERMARKETS MARKETS AND OTHER STORES AND
SUFl CIENT FOOD ALL YEAR ROUND IN THE MEDIA USES ADDITIVES
TO EXPLAIN HOW GOVERNMENTS ENSURE THAT THERE IS SUFl CIENT FOOD FOR TO KNOW ABOUT NEW AND COMMUNITY
TO BE ABLE TO THINK CRITICALLY ABOUT THE MESSAGES
ALL TO EAT THROUGHOUT THE YEAR GIVEN BY ADVERTISING BASED TECHNOLOGIES FOR FOOD
TO BE AWARE OF UNEQUAL FOOD DISTRIBUTION IN THE WORLD PRESERVATION SUN
DRYING ETC
TO UNDERSTAND HOW PERSONAL FOOD CHOICES MAY AFFECT THE GLOBAL
&OOD LABELS
TO KNOW HOW TO READ THE INFORMATION ON FOOD LABELS
&OOD STORAGE IN THE HOME
FOOD SYSTEM TO KNOW HOW TO STORE DIFFERENT FOODS
NUTRIENT VALUE USE OF ADDITIVES EXPIRATION DATE
%NVIRONMENTAL ASPECTS ETC AND FOR HOW LONG
TO RECOGNIZE THE ECOLOGICAL IMPACT OF FOOD PRODUCTION PRACTICES TO BE ABLE TO READ LABELS TO GET
SUCH AS THE USE OF PESTICIDES FERTILIZER AND BIOTECHNOLOGY #ONSUMER RIGHTS INFORMATION ON STORAGE ADDITIVES USED
TO BE AWARE OF FOOD REGULATIONS IN THEIR COUNTRY AND PRODUCTION TECHNIQUES USED
TO RECOGNIZE THE ENVIRONMENTAL ASPECTS OF FOOD PRODUCTION
PRACTICES CLIMATE TRANSPORT PACKAGING AND WASTE TO BE ABLE TO LOOK UP NATIONAL RULES REGULATIONS
AND GUIDELINES ON FOOD DECLARATIONS REGARDING
INGREDIENTS ADDITIVES SHELF LIFE ETC
TO BE AWARE OF AND TO BE ABLE TO EXERCISE CONSUMER
RIGHTS SUCH AS GETTING GOOD QUALITY FOR MONEY AND
MAKING COMPLAINTS
&OOD SPOILAGE 0REPARATION TECHNIQUES AND SKILLS 7ATER
TO EXPLAIN HOW FOOD SPOILAGE CAN TO PREPARE A MEAL FOR THE HOME TO IDENTIFY LOCAL PROBLEMS WITH SAFE WATER SANITATION AND HYGIENE
BE SLOWED DOWN BY THE ADDITION OF TAKING OTHERS WISHES INTO ACCOUNT TO IDENTIFY WAYS WATER IS CONTAMINATED
SUBSTANCES SUCH AS VINEGAR SUGAR ETC TO IDENTIFY WAYS TO PROTECT WATER AND WATER SOURCES
#OOKING TECHNIQUES AND SKILLS
&OOD PRESERVATION TO APPLY DIFFERENT COOKING 0ERSONAL HYGIENE
TO KNOW DIFFERENT METHODS OF FOOD TECHNIQUES USE APPROPRIATE TO UNDERSTAND THE LIFE CYCLE OF WORMS THEIR EFFECTS ON THE BODY AND
PRESERVATION COOKING STERILIZATION EQUIPMENT AND DEVELOP OTHER HOW TO PREVENT THEM
FREEZING CANNING DRYING ETC SKILLS OF FOOD PREPARATION
&OOD SAFETY AND HYGIENE
TO KNOW THAT CERTAIN PRESERVATION
0LANNING TO KNOW THE MOST IMPORTANT FORMS OF FOOD POISONING THEIR SYMPTOMS
TECHNIQUES HAVE AN EFFECT ON
TO KNOW HOW TO PLAN THE PROCESS AND TREATMENT
NUTRITIONAL VALUE
OF COOKING AND PREPARING FOOD TO APPLY PRINCIPLES OF FOOD HYGIENE TO REAL
LIFE SITUATIONS
TO UNDERSTAND WHY THE FOOD INDUSTRY
3ERVING FOOD TO BE AWARE THAT EACH INDIVIDUAL CAN MAKE A DIFFERENCE TO THEIR OWN
USES ADDITIVES
TO ARRANGE FOOD IN AN APPEALING SURVIVAL
TO KNOW ABOUT NEW AND COMMUNITY
WAY WHEN SERVING IT TO KNOW THE 7(/ GUIDELINES FOR FOOD HYGIENE
BASED TECHNOLOGIES FOR FOOD
PRESERVATION SUN
DRYING ETC 3AFETY $IARRHOEA
TO BE ABLE TO USE A RANGE OF TO KNOW THE EFFECTS OF DIARRHOEA
&OOD STORAGE IN THE HOME
KITCHEN EQUIPMENT SAFELY TO KNOW HOW TO PREVENT DIARRHOEA
TO KNOW HOW TO STORE DIFFERENT FOODS
AND FOR HOW LONG CONl DENTLY AND INDEPENDENTLY TO KNOW WHY REPLACEMENT OF m UID LOST BY DIARRHOEA IS IMPORTANT
TO BE ABLE TO READ LABELS TO GET TO BE ABLE TO RESPOND APPROPRIATELY TO BE ABLE TO PREPARE AND CORRECTLY ADMINISTER ORAL REHYDRATION
INFORMATION ON STORAGE ADDITIVES USED IN EMERGENCY SITUATIONS THERAPY
AND PRODUCTION TECHNIQUES USED
¥ &!/
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