Teacher Information Sheets
Teacher information sheets outline core food and nutrition concepts common to all Refresh.ED units.
Australian Dietary Guidelines 2013
The Australian Dietary Guidelines provide recommendations about the types and amounts of food, food groups and dietary patterns to promote health and wellbeing and reduce the risk of diet-related conditions and chronic disease.
Australian Dietary Guidelines 2013 to download this PDF.
Australian Guide to Healthy Eating
The Australian Guide to Healthy Eating is a food selection guide which illustrates proportions of serves of the Five Food Groups recommended each day for optimal nutrition and health. The Guide is based on recommended food intakes for the population as a whole, and is designed for healthy Australians, including those with common health risks such as being overweight.
Australian Guide to Healthy Eating to download this PDF.
How much does a cup of flour weigh? A useful chart with weights of common ingredients, great to use as a teacher resource or for students when converting recipes.
Common Measurements to download this PDF.
Converting a Recipe
Mathematics plays an important role in any kitchen. This information sheet explains the process of converting the quantity of the ingredients in a recipe to make the recipe larger or smaller. This can be used for staff to manage recipes or for learning activities for students.
Converting a Recipe to download this PDF.
Cooking Without a Kitchen
Hands on food preparation or cooking are excellent ways to engage children in learning across the curriculum. Whilst not all schools or classes have access to a kitchen there are still ways to safely include food preparation in Refresh.ED learning tasks.See the suggestions to explore opportunities both inside and outside the classroom.
Cooking Without a Kitchen to download this PDF.
Determining Reliable Sources of Online Health
Should you believe everything you read relating to nutrition?
This information sheets provides a guide as to how to determine the credibility of resources. It can be used by the teacher to determine suitable resource for use in the classroom or by older students to, filter appropriate sources of information for research tasks.
Determining Reliable Sources of Online Health Information to download this PDF.
Food Allergies and Intolerances
Understanding the differences between a food allergy and a food intolerance can sometimes be confusing. A food allergy leads to an immune reaction following contact with or consumption of a food. Food intolerance is the inability to digest or absorb a food. Food intolerance can lead to a body reaction but it does not involve the immune system. Common food allergens include cow’s milk, egg, peanuts, shellfish, fish, sesame, wheat and soy products.
Food Allergies and Intolerances to download this PDF.
Implementing simple food hygiene and safety measures such as hand washing, keeping food at the right temperature and avoiding cross contamination can dramatically reduce the likelihood of food poisoning.
Food Hygiene to download this PDF.
Fun Food Facts about the Five Food Groups
The Five Food Groups are the basis for education about planning a healthy diet. Factual statements about foods in each food group in this information sheet can be used for general information, to stimulate discussion in classrooms, as a quiz or to design teaching and learning activities.
Fun Food Facts about the Five Food Groups to download this PDF.
The food system is a complex web of steps in which food progresses from farm to consumption. It involves the processes of primary production, processing, distribution, access, consumption and includes waste. There are many factors that influences our food system and impacts on the inputs and outputs at all stages of the system. These resources support teachers in delivering lessons related to our food system.
Refresh.ED Food System to download this PDF diagram.
How to Teach Food Systems to download this PDF resource.
Additional Resources for Teaching Food Systems to download this PDF resource.
Healthy Food and Drink Policy
Food and drinks provided in Western Australian public schools are required by the WA Department of Education and Training to support healthy eating. This applies to canteens and food services, class treats, school camps and excursions. An easy-to-follow ‘traffic light’ system has been introduced to help public schools plan menus based on healthy, nutritious and affordable food and drinks.
Healthy Food and Drink Policy to download this PDF.
How to Cost a Recipe
Maths plays an important role in any kitchen. This information sheet explains the process of costing individual ingredients in a recipe to calculate the overall cost of a recipe. This can be used for staff to manage budgets or for learning activities for students.
How to Cost a Recipe to download this PDF.
Key Messages Every Student Should Know – Posters
The delivery of age appropriate food and nutrition messages is essential in developing food literacy skills. The Refresh.ED Scope and Sequence documents were developed to assist teachers to deliver age appropriate food and nutrition literacy in their classrooms. These posters are a summary of the key messages every student should know.
All Food & Nutrition Literacy Key Messages posters to download this PDF.
Or Click each link below to open the Key messages for individual age groups.
Preparing for Lessons & Gathering Resources
Learning about food and nutrition is more engaging and relevant with hands on activities. Check the Unit Outline for resources needed to teach Refresh.ED learning tasks. Suitable resources may be found in the classroom and school in addition to the wider school and business communities.
Preparing for Lessons and Gathering Resources to download this PDF.
Reading a Food Label
Nutrition information panels and ingredient lists on food packaging provide a useful way to compare nutrition content of packaged foods. Learning how to use this information can help choose the healthiest options. Country of origin, manufacturers’ information and date marking can also inform food choices.
Reading a Food Label to download this PDF.
Serving Size & Portions
In the context of the Australian Guide to Healthy Eating, a serve is a set amount of a specific food within a food group. The serve size should be used along with the recommended number of ‘serves per day’ to work out the total daily amount of food required by individuals from each of the Five Food Groups.
Portion size is the amount that individuals actually eat. If individuals eat larger portions than the suggested serve size they will need to eat that food group less often, whilst individuals who eat less than the suggested serve size will need to eat it more frequently.
Serving Size and Portions to download this PDF.
Taste Testing in Class
Taste testing is an excellent way to engage children and encourage them to use all their senses to evaluate the nature of foods. This information sheet takes you through some of the important health and safety guidelines and the steps to facilitate a tasting in the classroom.
Taste Testing in Class to download this PDF.
Timeline of Australian Cuisine
Australia boasts a very diverse multicultural food history. This timeline explores the influences various events have had on our food culture. Use this timeline to compliment any learning task or promote conversation in the classroom.
Timeline of Australian Cuisine to download this PDF.
Weighing and Measuring
Mathematics plays an important role in any kitchen. This information sheet shows common measurement equipment used in the kitchen. A great resource for exploring capacity and measurement in real life situations and for the use in practical cooking tasks. It can be printed and displayed around the food room as a reminder of basic measurements.
Weighing and Measuring to download this PDF.