Lesson Notes By Weeks and Term v5 - Grade 6

Lesson Video

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Performance objectives

• Identify the five main food groups.
• Describe three safe food handling practices.
• Tell the difference between healthy and unhealthy food choices.
• Plan a healthy, affordable South African meal.
• Understand the importance of reading food labels.

Lesson summary

This week, we're diving into the crucial topic of healthy eating habits and food safety. In South Africa, where we face challenges like food insecurity and varying access to nutritious foods, understanding how to make healthy choices and keep our food safe is vital for our well-being. Many of us rely on affordable, readily available foods, which aren't always the healthiest. This lesson will equip you with the knowledge and skills to make informed decisions about what you eat, ensuring you get the nutrients you need to thrive and avoid getting sick from contaminated food.

Lesson notes

What is a Healthy Diet? A healthy diet provides your body with the nutrients it needs to function properly. Nutrients are substances in food that help us grow, stay healthy, and have energy. A balanced diet includes foods from all food groups in the right proportions.

Food Groups: Carbohydrates (Starches): Provide energy. Examples include bread, rice, maize meal (pap), potatoes, and pasta. Choose whole grains like brown bread or samp whenever possible for extra fibre. In South Africa, pap is a staple, but try to balance it with other food groups.

Proteins: Help build and repair body tissues. Examples include meat, chicken, fish, eggs, beans, lentils (dals), and nuts. Protein is essential for growing bodies.

Fruits and Vegetables: Provide vitamins, minerals, and fibre. Try to eat a rainbow of colors - different colors offer different nutrients. Examples include spinach (morogo), tomatoes, carrots, oranges, apples, bananas, mangoes, and avocados. Fruits and vegetables are readily available and relatively affordable depending on the season.

Dairy (or alternatives): Provide calcium for strong bones and teeth. Examples include milk, yogurt, cheese, and fortified soy milk.

Fats: Provide energy and help the body absorb vitamins. Examples include avocado, nuts, seeds, and oils (in moderation). Too much saturated fat (found in fatty meats and processed foods) can be unhealthy.

Food Safety: Keeping Food Safe to Eat Foodborne illnesses (food poisoning) are caused by eating food contaminated with harmful bacteria, viruses, or parasites. Good food safety practices are essential to prevent these illnesses.

Four Key Principles of Food Safety: Clean: Wash your hands thoroughly with soap and water for at least 20 seconds before and after handling food. Clean surfaces and utensils with hot, soapy water. Rinse fruits and vegetables thoroughly under running water to remove dirt and pesticides.

Separate: Prevent cross-contamination by keeping raw meat, poultry, and seafood separate from other foods. Use separate cutting boards and utensils for raw and cooked foods. Store raw meat on the bottom shelf of the refrigerator to prevent drips from contaminating other foods.

Cook: Cook food to a safe internal temperature to kill harmful bacteria. Use a food thermometer to check the temperature. For example, chicken should be cooked to 74°C (165°F). Ensure food is thoroughly heated, especially when using a microwave, as uneven heating can occur.

Chill: Refrigerate perishable foods promptly. Do not leave food at room temperature for more than two hours (or one hour if the temperature is above 32°C/90°F). Leftovers should be refrigerated within two hours. Keep your refrigerator at 4°C (40°F) or below. Understanding Food Labels Food labels provide important information about the nutritional content of food products. Learn to read labels to make informed choices.

Key Information on Food Labels: Serving Size: The amount of food the nutritional information is based on.

Calories: The amount of energy in one serving.

Total Fat: The amount of fat in one serving. Pay attention to saturated and trans fats, which should be limited.

Cholesterol: Limit cholesterol intake.

Sodium: Limit sodium (salt) intake. High sodium intake can lead to high blood pressure.

Total Carbohydrates: The amount of carbohydrates in one serving. Pay attention to sugars, which should be limited.

Protein: The amount of protein in one serving.

Vitamins and Minerals: The percentage of the recommended daily intake of vitamins and minerals in one serving.