My Food Bag Semester

Who was my profile target?

My Profile target was a rugby player and what they eat to stay healthy and strong with growth in their muscles getting better at what they do.

What was your recipe decision based on?

So my recipe was based on muscle growth, carbs (energy), Iron, and calcium. Some rugby players would need that for what they do in their games plus their training without that they would be in pain and wouldn't be able to play for a while.

Explain why this recipe was chosen to do?

I chose this recipe because it links to what rugby players need in order to keep healthy. The recipe has all the needs for a healthy breakfast, so the ingredients that have all the Carbs, Iron, Protein and Calcium makes a player ready for anything.

How does it fit into the nutritional model of the dinner plate

Its fits by having all of what the dinner plate model has because with an Omelette it pretty much has everything of the three things on the model. 

What changes did you make during the 2 practice practical sessions & why did you make these changes?

Well, the first one didn't work properly because we forgot to add milk which keeps it together and not fall apart, and with the other one, it works because of the changes we did with the first one and to our final one.

What were the positive about my Final practical?

The positives about my final practical were that when we had done the changes between the two I'd have noticed that changing what we had and putting it together for the final would be way much better than the first one we did. Which turned out at scrambled eggs and stuff.

Describe 2 things you have learnt in this semester
1 - Finding the right type of food, for the right type of age group or people. 
2 - Working out everything about my profiled person and what they need to have in their daily lives to stay healthy and work to be the best.

10Hec:End of term review

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.

Yr 10:Home eco reflection

Recipe included - Burgers?

What roles you had in the group?

The roles of our group are the one in charge which is the leader, the one that helps get the ingredients and the one that cleans the dishes that we make while doing our practical.

  

What H/S Issues you encountered?

What we encountered with our health and safety issues are that we didn't think straight so we just grab our boards and knives and put it with other boards which made hard for us to do our food. Also, another Health and safety issue about us doing in our group is touching food with hands when you haven't washed them after touching your hair or something that gets onto your hands.

What improvements need to be made?

Mostly to communicate with the group a lot more so then we finish in time and also to do as you are told.