In this unit students will explore the health benefits of milk and milk related products and use food labels to guide healthy choices. Different types of milk including full cream, skim, lactose free, soy and almond milk will be explored and taste tested. Current health information sourced through online media regarding milk and other dairy products will also be reviewed and critiqued. Students will use vocabulary including: pasteurisation, dairy alternatives, homogenisation, milk allergy, lactose intolerance and anaphylaxis.
Learning tasks included in this unit
In this learning task, students will explore cow’s milk and non-dairy milk alternatives such as almond, rice, soy, coconut and oat milk. Students will have the opportunity to taste test a range of ‘milk’ products and explore how their origins, nutritional value and costs vary.
Weighing up the difference
This learning task explores some of the reasons why people choose to drink cow’s milk alternatives. These may include: medical reasons, taste preference, religion or choice to follow a specific diet.
What’s in the tub?
The focus of this learning task is on using food label information to make healthy dairy food (yoghurt) choices.
Dairy fun facts
This learning task encourages students to reflect on what they have learned in this unit.
Links to curriculum
This unit has been linked to the Western Australian and Australian curriculum: Health and Physical Education.
Possibilities also exist for unit content to be linked to Design and Technologies and Science.
Please refer to the unit for more information.
Sample assessment tasks with marking keys are provided for download below.