A)Serving Sizes:
Meat
|
B&C
|
F&V
|
Milk
|
Extra’s ( Fats, Salts sugars)
|
Water
|
2-3
|
6
|
F-2
V-3
|
1-3
|
0-1
|
2L
|
B)Explain how many servings are you given a guideline of what you should be eating?
???
B2)How do these guidelines relate to your daily intake? Where do your strengths/weaknesses lye?
???
C)Post a photo of your meal plate:
Explain the purpose of the activity
What you make and how it relates to the dinner plate model
???
D)Takeaways from the term:
What is something you are taking away from this term?
What I learnt about making and doing the task's and food in the class also sitting alongside some friends and learning what they have learnt together.
What do you hope to apply next term to this class?
Apply the learning of the plates sizes, servings and more also the cookings.
What is something that you are looking forward to the next term?
Working as much as there is to do with the class and what there is to learn about.
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