Home Ec Reflection of Term 1

Serving sizes guideline

Bread & Cereals	Meat + Alternatives	Milk	Fruit	Extra Fats/Salts/ Sugar	Water
6	1-2	1-3	2 Veg 3+	0-1	2L

How do these guidelines relate to your daily intake?

mine

Bread & Cereals	Meat + Alternatives	Milk	Fruit	Extra Fats/Salts/ Sugar	Water
4	1-2	1-2	2 Veg 3	0-1	1.3L

The purpose of this task is to create a dinner plate made of playdough. Half the plate must be vegetables, 1/4 of the plate must be starchy food such as pumkin, kumera, potato etc, and the other 1/4 of the plate must be meat or alternatives. In this photo you see mixed vegetables peas, carrots, and corn filling half the plate. You also see is mashed potatoes as the choice of strachy food and salmon which gives you good oils and is an alternitive to meat.

Takeaways from the term

What I learnt this term in cooking was the importance of the serving size guidline.

What I hope to apply to next term is having more knowledge of cooking and food.

Something Im looking forward to doing next term is creating my a food bag, and finding recipes we could use.