Dietary variety
In this lesson, we will be looking at a range of dietary needs, and will explore what influences the foods we eat.
Dietary variety
In this lesson, we will be looking at a range of dietary needs, and will explore what influences the foods we eat.
Slide deck
Download slide deck
Lesson details
Key learning points
- consider the influence of a range of lifestyle factors and consumer choices when designing products
- that people choose different types of food and that this may be influenced by availability, season, need, cost, where the food is produced, culture and religion
- consider additional factors such as ergonomics, anthropometrics or dietary needs
Licence
This content is made available by Oak National Academy Limited and its partners and licensed under Oak’s terms & conditions (Collection 1), except where otherwise stated.
Video
Share with pupils
Loading...
5 Questions
Q1.
What area of the Eatwell guide would this food belong?
Carbohydrates
Oils and Spreads
Protein
Q2.
True or false, bread is a carbohydrate
False
Q3.
On the Eatwell guide, which section is coloured in yellow?
Fruit and vegetables
Oils and spreads
Proteins
Q4.
Which area is the smallest on the Eatwell guide?
Carbohydrates
Fruit and vegetables
Proteins
Q5.
In what section of the Eatwell guide would you find eggs?
Carbohydrates
Dairy
Oils and spreads
5 Questions
Q1.
What is a dietary requirement?
A section of the Eatwell guide.
Alternative foods you can use instead of meat.
The foods that everyone must eat to have a balanced diet.
Q2.
What is gluten?
A meat alternative.
A natural sugar.
A substitute for fish.
Q3.
True or false, vegans do not eat eggs?
False
Q4.
Which of these ingredients would have to be changed to be suitable for a person who was lactose intolerant?
Bacon
Bread
Eggs
Q5.
True or false, a Coeliac is someone who cannot eat cake and bread?
True