English Health and Physical Education Humanities and Social Sciences Mathematics Technologies Languages Science The Arts A Cross Curricular Approach to Food and Nutrition Education Measurement Fractions Ratios Percentages Comparisons Recording data Interpretation of data Simple algorithm concepts through recipes Recipe conversions Budgeting Recipe costing Economics and Business – trade, consumer choice, purchase decisions, budgeting, exports, imports, food production, food systems Civics and Citizenship – Food and drink policies, international trade, charitable and foreign aid Geography – climate/soil types, food production, land use, relationships with other countries, customs and traditions, land use, urbanisation. History – changes in food culture, Aboriginal and Torres Strait islander traditional food customs Promoting healthy eating messages through song, rhymes and raps Recycling packaging in art and craft activities Use of food items for making natural paint and dyes Use of healthy food items for still art projects Analysis of media techniques used in food advertisements Production of media items e.g ads and digital print-promoting healthy eating messages Food vocabulary for all languages Traditional ingredients Preparing traditional foods/ recipes Staple and local food production Food traditions/customs Cultural celebrations Vocabulary development through food sensory evaluations Vocabulary through texts with healthy eating messages Case Studies Persuasive writing and letter writing advocating healthy eating in the school community Print and media advertising of food Procedure writing/writing recipes Sample content for each Learning Area Food and fibre production and uses Technology use in food production Designing food products, services and environments Nutritional value of food Food labels Food safety and hygiene Consumer demand Sensory properties of food Ethical and sustainable food production and marketing Food system Health promotion Food preparation skills Influences on our choices Food labels Improving the nutritional value in meals Health promotion strategies Benefits of healthy eating to health and wellbeing Influences of advertising Making informed choices Cost effective nutritious meals Biology – growing our food Chemistry- the science of baking/cooking Science enquiry skills in the kitchen Physical properties of food Digestion Nutrients and our body Food science and product development