(Teachers’ Sharing for Reference)

Technology Education Key Learning Area Home Economics / Technology and Living

Health and Health Concerns

Level: Secondary 1 - 3

Objectives: Students should be able to:  understand the principles of balanced diet

 identify broad guidelines for healthy eating

 discuss the nutritional requirements for different target groups

 plan meals and develop creative recipes for different target groups and occasions

 understand the nutritive value, types, storage, choice of food commodities

 understand the principles of food preparation and processing

 demonstrate a variety of food preparation techniques and cooking methods

 apply hygiene and safety measures in food preparation and processing

 choose and use kitchen equipment properly

 develop working habits and skills in organising work in food preparation

1 (Teachers’ Sharing for Reference)

Unit Foundation Extended study Additional Activities Teaching Points Suggested Activities Teaching Point Suggested Activities (1) What is Health? What is Health?  measure food  food pyramids used around  mix and match game  students record the  relationship between physical, ingredients according the world  analyse recipes food / dishes mental and social health to the requirement  food pyramid for other age  calculation of food consumed by  food pyramid used in stated in the food groups portions themselves in a  food pyramid for teenagers pyramid  dietary goals for other age week and evaluate  dietary goals for teenagers  compare fresh food groups their eating habits /  application of balanced diet and pre-packaged  healthy eating habits patterns, make  food choices – fresh or food in terms of  ways to achieve physical, suggestion to pre-packaged? nutritive value, mental and social fitness and improve their eating convenience and wellness habits /patterns choices (2) Meal Planning Meal Planning  prepare either a Meal Planning  prepare either a  study breakfast in (I)  breakfast Chinese or Western  breakfast / light meals Chinese or Western different cultures - meal pattern (Western and style breakfast style breakfast / light  compare nutritive Chinese)  serve breakfast with Food and Nutrition meal value of breakfast - function and role a drink  food groups (protective  serve breakfast / light provided by different  compare meal food, dietary fibre) meal with a drink fast food shops and Food and Nutrition pattern of Chinese - types  design menu for restaurants  balanced diet and Western  food commodities (fruits / breakfast (including Chinese  food groups (protective food, breakfast vegetables / egg / cereals) tea restaurants) dietary fibre, water) - choice - function - storage - source  food commodities (fruits / Food Preparation vegetables / egg / cereals)  food preparation and - food value cooking techniques (slicing, - types shredding, simmering)

Food Preparation  food preparation and cooking techniques (dicing, boiling)  heat transference (moist heat)

2 (Teachers’ Sharing for Reference)

Unit Foundation Extended study Additional Activities Teaching Points Suggested Activities Teaching Point Suggested Activities Meal Planning  prepare a main Meal Planning - Meal Pattern  prepare a soup /  plan a series of one  main course / dish course / dish with  courses of meal dessert / snack for dish meals for school fish / soya bean - soup people of different lunch with Food and Nutrition products / meat as - main course / dish age groups appropriate  food groups (body-building food) the main ingredient - dessert  develop design ideas accompaniments - function  suggest variations - snacks for a main dish / one  survey on the - source for the main course dish meal / dessert / consumption of fruits  food commodities (fish, soya bean / dish Food and Nutrition snack for a particular / vegetables / meat / products, meat)  conduct proper  body-building and energy age group dairy products within - food value ways for sensory giving food  conduct food tests on the class - types evaluation - types egg / toast / fruits  observe the - choice  food commodities difference between - storage - meat / rice / noodles fresh and stale eggs (choice, storage) Food Preparation - flour (food value, types,  food preparation and cooking choice, storage) techniques (stuffing, steaming, - milk (types (e.g. stewing, mincing, boiling) pasteurised, UHT etc.),  heat transference (moist heat, storage) convection) Meal Planning  prepare a one dish Food Preparation  One Dish Meal meal which serves  food preparation and cooking as light lunch techniques (blending, stewing, Food and Nutrition  evaluate the food Chinese dough making,  food groups (energy giving food) value of different grilling, use of wrapping) - function one dish meals - source  prepare the time  food commodities (meat / rice / plan for a one dish noodle) meal - food value - types

Food Preparation  food preparation and cooking techniques (mincing, stir frying, shallow frying)  heat transference (dry heat, conduction)

3 (Teachers’ Sharing for Reference)

Suggested Dishes for Practical Work Breakfast / light meal Soup Main Course / Dish One Dish Meal Snack / Dessert Beverage - making of sandwiches - Lettuce and Fish Ball in - Steamed Stuffed Bean - Fried Rice - Fish Siu Mei - Fruit Smoothies using whole grain food Soup Curd - Stir Fried Noodles / Rice - Siu Mei - Fruit juice products, egg / dairy - Assorted Bean Curd - Fried Stuffed Bean Curd Noodles with Meat and - Crystal Cake - Lemonade products and vegetable Soup / Bean Curd Puff Vegetables - Almond Jelly with - Hot cocoa - Welsh Rarebit - Mixed Vegetable Soup - Steamed Bean Curd with - Rice in Soup with Mixed Fruits - Tea - Oatmeal with Milk - Tomato and Carrot Soup Fish (老少平安) Assorted Meat - Spilt Peas Pudding - Oatmeal congee with - Carrot Soup with Meat - Braised Bean Curd - Egg Meat Balls Balls - Steamed Minced Pork / - Tea / Soya Eggs - Hard-boiled / fried / - Creamy Chicken Sweet Beef - Steamed Glutinous scramble egg with toast Corn Soup - Steamed Shredded Pork Dumplings - Omelette (plain / French - Minced Beef Soup / Beef with Preserved - Fruit Salad / Spanish) - Minced Pork with White Vegetables - Noodle in Soup with Fungus - Stewed Chicken Wings Sliced Meat / Roast Pork - Stir Fried Meat with and Vegetables Vegetables - Shanghainese - Stir Fried Vegetables with noodles in Soup with Spicy Pressed Bean - Rice Porridge with meat Curd and Vegetables

4 (Teachers’ Sharing for Reference)

Unit Foundation Extended study Additional Activities Teaching Points Suggested Activities Teaching Point Suggested Activities (3) Meal Planning Meal Planning  prepare a two Meal Planning  prepare a two course  prepare a week’s (II)  meal pattern of two course meal course meal to  meals for adults with different meal to meet the lunch / dinner menu - Western meet the needs of needs, such as vegetarians needs of different age for the family - Chinese different age  use of convenience / left-over groups  prepare a lunch /  meals for adults with different groups food  prepare snacks / dinner as planned for needs  prepare a one dish dishes for the family  meals for special occasion meal / two course Food and Nutrition vegetarians  analyse the nutritive - packed meal meal for packed  food pyramids for different age  prepare cakes by value of a week’s meal groups rubbing in method lunch / dinner of the Food and Nutrition  prepare snacks  dietary goals for elderly  prepare a dish with family, suggest  nutrients (protein, carbohydrates, using Chinese  causes of nutritional disorders symbolic meaning of improvement fats) dough / wrapping  food commodities (cereals / the Chinese culture  study the role of food - function  prepare cakes poultry / fish & shellfish / beans  develop /adapt in Chinese culture - classification made by creaming & pulses / dairy products) recipes for adults - source / all-in-one with different needs  dietary goals for adult method Food Preparation  conduct food tests on  nutrition labels  conduct food test  food preparation and cooking raising agents  food commodities (pork & beef / on the function of techniques (braising, stewing, (mechanical, fish / vegetables) flour / sugar / fat roasting, roux, cake making) chemical and in food biological) Food Preparation preparation such Food Preservation  conduct a sensory  labour saving devices (liquidiser, as cake making  basic principles test and prepare star rice cooker, microwave oven)  prepare the time  examples, such as refrigeration, diagrams - choice plan for a two freezing, canning, dehydration - usage course meal  food preparation and cooking Food Product Development techniques (baking, deep frying,  idea generation Chinese dough making, use of  sensory evaluation wrapping, use of raising agent)  heat transference (radiation, Food Culture microwave)  role of food in Chinese family and society Prevention of Food Spoilage  symbolic meaning of some  causes of food spoilage  conditions which favour the growth of bacteria

5 (Teachers’ Sharing for Reference)

One Dish Meal Soup Main Course / Dish Dessert / Snack Cakes - Baked Pork Chop with Rice - Hot and Spicy Soup - Steamed Spareribs - Chinese - Queen Cakes - Steamed brown rice / oatmeal - Bean Curd Soup with Meat - Steamed Minced Meat with - Curry Beef Triangles - Rock Cakes with rice - Cream of Mushroom / Mushroom / Water Chestnut - Spring Rolls - Victoria Sandwich Cakes - Shredded Chicken Fried Rice Chicken Soup - Fried / Steamed Fish Fillets - Shrimp Toast - Cup Cakes - Spaghetti / Lasagna - Steamed Stuffed Fuzzy Melon - Roast Pork / Lotus Seed Puree - Melting Moments - Macaroni Cheese - Assorted Vegetables in / Sesame Seed Puree / Red - Scones - Hamburger with Vegetable Portuguese Sauce Bean Puree Bun Salad - Fried Shrimp Balls - Won-ton / Meat Dumplings in - Fried Japanese Udon - Fried Lotus Root Patties Soup - Cold Noodles with Shredded - Shallow Fried Vegetarian Bean - Walnut / Almond Sweet Tea Meat and Vegetables Curd Sheet Rolls - Apple Crumble - Stewed I Fu Noodles - Baked Fish - Bread and Butter Pudding - Rice Soup with Meat and - Chicken a La King Vegetables / Mushrooms - Chicken Rolls with Assorted Vegetables

6 (Teachers’ Sharing for Reference)

Unit Foundation Extended study Additional Activities Teaching Points Suggested Activities Teaching Point Suggested Activities (4) Meal Planning Meal Planning  prepare three Meal Planning  prepare three course  compare vitamin C (III)  meal pattern of three course meal course meals for  meals for people with special meals / snacks for content of different - Western people with needs people with special vegetables / fruits / - Chinese special needs - people with heart disease / needs fruit juices  meals for people with special needs  prepare festive diabetes  prepare cakes using  compare the - vegetarian / high blood pressure food for Chinese  meals for special occasion melting method effectiveness of /weight management New Year - celebration  prepare a dish using labour saving devices - deficiency in different nutrients  prepare cakes Chinese / (vitamin B / C, iron / calcium) using whisking Food and Nutrition setting agent  meals for special occasion method  nutrients (vitamins and minerals)  develop / adapt and - festive cooking / party  prepare a snack by - deficiency prepare a snack for using short crust  dietary goals for different age celebration / a Food and Nutrition pastry / Chinese groups festival  dietary goals for people with special pastry  cause of eating disorder  conduct food test on needs and dietary requirements  conduct food test  use of functional food comparing the  nutrients (vitamins and minerals) on the effect of browning effects on - function heat on vitamins Food Preparation fruits and vegetables - classification C in different kind  food preparation and cooking  conduct food test on - source of fruits / techniques (batter, cake making, functional properties  retention of nutritional values in vegetables / juices use of setting agent) protein / foods  develop / adapt carbohydrates / fats - protein recipes for people Food Safety - carbohydrates with different  causes and prevention of food - fat needs contamination and food-borne - vitamins & minerals  conduct sensory disease  legislation and guidelines on food test and prepare labeling star diagrams Food Product Development  prepare time plan  development of prototypes Food Preparation for a three course  consumer testing  labour saving devices (blender / meal mincer) Food Culture - choice  festive food - usage - Chinese New Year  food preparation and cooking - Mid-autumn Festival techniques (shaping, coating, - Christmas caking making, pastry making) - Easter  food consumption pattern of different cultures Food Preservation  principles and purposes  preservation methods

7 (Teachers’ Sharing for Reference)

Food Product Development  idea generation  sensory evaluation

Food Culture  factors affecting the development of a food culture  role of food in family and society

Soup / Appetizer Main Course / Dish Dessert / Snacks Cakes and Pastry - Coleslaw - Sweet and Sour Spareribs / Spareribs - Cheese Cake - Apple / Pie - Cream of Spinach Soup with Strawberry / Spicy Spareribs - Pancake / Hotcake / Drop Scones - Fruit Tartlets / Mince Pies - Assorted Vegetables Soup - Stuffed Frizzy Melon - Pancakes with Red Bean Puree - Fruit Flan / Rolls - Minced Meat and Vegetables Soup - Fried Lotus Root Patties - Turnip / Taro / Water Chestnut Pudding - Cornish - Winter Melon Puree Soup - Steamed Fish Rolls - Coconut Rice Pudding - Sausage Rolls - Minestrone - Fried Pork / Beef with Vegetables - Deep Fried Egg Bow - Tuna Fish Pasties / Pie - Corn Chowder - Spicy Chicken Wings - Sou Gock (酥角) - Quiche - Pumpkin Soup - Chicken in Lemon Sauce - Flower Rolls - Roast Pork Pasties (Chinese pastry) - Stir Fried Chicken Fillets with Mango - Fried Pork Dumplings - Sponge Cake - Stuffed Vegetables (pepper, tomato, - French Toast - Swiss Roll mushroom) - Mango Pudding - Flapjack - Vegetable Rolls - Whisked Jelly Mousse - Gingerbread - Beef Rolls with Golden Mushroom - Ginger Snaps - Deep Fried Stuffed Eggplant - Oatmeal Cookies - Crusty Spiced Bean Curd - Chinese Short Cakes - Chicken in Paper Packs - Cheese and Potato Pie - Pizza - Fish Cakes - Scotch Eggs

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