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Food and Nutrition

The food choices made by individuals and families affect all aspects of their health. Food and nutrition education enables students to make informed decisions about food and the choices that will contribute to their own well-being and that of other people.

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

Through the socio-ecological perspective, the students will 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.

Students will have practical experiences designed to help them develop health-enhancing attitudes to food and nutrition. Teachers will recognise and take into account the diverse cultural, social, and economic backgrounds of students in New Zealand schools. It is expected that all students will have had practical cooking experiences by the end of year 8. Programmes should encourage a healthy and realistic attitude to body size and shape and promote the enjoyment and appreciation of food.

Students require learning opportunities in food and nutrition education that will enable them to develop:

  • knowledge and understanding of the nutrition people across all age groups require for growth and development
  • understanding of how nutrition, exercise, and well-being are related
  • knowledge and understandings of the cultural significance of food and of rituals associated with food and nutrition
  • knowledge, understandings, and skills for selecting and preparing food and eating patterns that reflect health-enhancing attitudes towards nutrition
  • knowledge of 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.

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