Food and nutrition

It is expected that all ākonga will have had practical cooking experiences by the end of year 8. Through learning opportunities in food and nutrition education, ākonga will develop knowledge and understanding of:

• the nutrition people across all age groups require for growth and development
• how nutrition, exercise, and wellbeing are related
• the cultural significance of food and of rituals associated with food and nutrition
• selecting and preparing food and eating patterns that reflect health-enhancing attitudes towards nutrition
• the costs associated with buying and preparing food and the skills necessary to meet nutritional needs on a limited budget
• the skills needed to prepare food successfully and safely at a personal level and as a shared responsibility.

The underlying concepts are woven through learning in this area in the following ways:

In this key area of learning, ākonga have opportunities to examine the influence of food and nutrition in relation to the physical, social, mental and emotional, and spiritual dimensions of hauora.

Ākonga will have practical experiences enabling them to develop healthy attitudes to food and nutrition. Teachers will recognise and take into account the diverse cultural, social, and economic backgrounds of ākonga in New Zealand schools. Programmes should encourage a healthy and realistic attitude to body size and shape, and promote the enjoyment and appreciation of food.

Ākonga examine the influences of culture, technology, and society on food choices, food preparation, and eating patterns. They will develop strategies for addressing nutrition related health issues.

Effective food and nutrition education is reinforced by a school environment that encourages healthy eating, promotes safe food-handling practices, and makes use of community support.