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WS05 - Food models

Health and Physical Education, Years 7 and 8

By the end of Year 8, students analyse factors that influence identities, emotions and responses to change, and describe strategies to respond to these influences. They analyse how stereotypes, respect, empathy and valuing diversity influence relationships. Students analyse the effectiveness of assertive communication strategies, protective behaviours and help-seeking strategies applied online and offline. They analyse health information and messages to propose strategies that enhance their own and others’ health, safety, relationships and wellbeing. Students apply and transfer movement skills and movement concepts across a range of situations. They implement and evaluate the effectiveness of movement strategies on movement outcomes. Students propose and evaluate strategies designed to achieve personal health, fitness and wellbeing outcomes. They select, use and refine strategies to support inclusion, fair play and collaboration across a range of movement contexts.

Personal, social and community health | Making healthy and safe choices

AC9HP8P10

plan and implement strategies, using health resources, to enhance their own and others’ health, safety, relationships and wellbeing

Annotations
 

1. Compares information in and features of 2 countries’ dietary guidelines to identify similarities. 

 

2. Identifies the inclusion of exercise in the Polish guidelines as a difference between the 2 models. 

 

3. Explains how the Australian Guide to Healthy Eating represents food-serving recommendations. 

4. Produces a guide to identify factors that contribute to positive health. 

 

5. Identifies food groups recommended for a healthy diet. See also annotation 6 and annotation 7.

 

6.  Identifies food groups recommended for a healthy diet. See also annotation 5 and annotation 7. 

 

7. Identifies food groups recommended for a healthy diet. See also annotation 5 and annotation 6. 

 

8. Identifies water as part of a healthy diet.

9. Identifies a health issue that supports the need for national healthy eating guidelines. 

 

10. Describes the nutritional value of different foods and how the foods are represented in their model. 

 

11. Identifies water and exercise as important factors that contribute to positive health.

 

12. Identifies the food groups included in their model.

 

13. Justifies the naming of food categories to ensure they are inclusive of different foods.

 

14. Describes the ratios of the food groups represented in the model.