DES2104 – Wk 9 Lecture

The lecture for week 9 introduced us to our next assessment; designing a faux school document for the new national curriculum on nutrition. As the curriculum will be developed for all levels of schooling, it was important to take into account the audience of our illustrations and document design.

Staff from the Child Health Promotion Research Centre came to give us some insight on the new National Curriculum, as well as outline the types of concepts students will be covering at each year level. The overarching aspects are that…

Food literacy involves having awareness and knowledge of the dietary guidelines for good health, as well as skills in:

    • menu planning, budgeting
    • label reading, food selection and shopping
    • food storage, food preparation and cooking
    • food safety and
    • determining appropriate portion size

(Waters, Miller & Baker, 2013)

In terms of the year groups to design for, I think I will look at either creating documents for the Year 7/8 or 9/10 levels. I feel that this age group may be generally overlooked in terms of customized content, as they may be less likely to appreciate ‘cute’ or ‘cartoony’ images (like younger children) so I am interested in finding out what the research says.

Unfortunately as the curriculum content has not been developed yet we do not have any sample text or subjects to design for. As such it has been recommended that we center our designs around the ‘Key Messages’ for the year groups.

For example the key messages the curriculum with convey for the Year 9 / 10 level are:

  1. There are a number of political, economic and societal complexities which influence healthy food production, supply and demand in Australia and around the globe.
  2. It is important to critically analyse nutritional and health information and influential factors to make well informed food and drink choices.
  3. We can prepare a variety of nutritious food and drinks that meet personal, social, cultural, economic and environmental needs
  4. The nutritional quality and energy from different types and amounts of food and drinks can affect our overall health and wellbeing
  5. We are able to make well informed decisions to make changes to our diets and lifestyles to improve our health and wellbeing.

(Waters, Miller & Baker, 2013)

 

Time to plan me some illustrations!

References

Waters, S., Miller, M. & Baker, S. (2013, May 2). Development of K-10 School Food and Nutrition Curriculum Support Materials. Guest presentation in Vector Illustrations. Edith Cowan University, Western Australia.

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