Learning Intentions

• Understand the importance of assessing individual nutritional needs.
• Know the different food groups and their roles in a balanced diet.
• Recognise factors influencing food preferences including likes, dislikes, and allergies.
• Do assess nutritional needs through interactive activities that consider personal food preferences and allergy awareness.

Success Criteria

• Students can identify and describe all the food groups in the New Zealand context.
• Students can explain why people have different food likes and dislikes.
• Students demonstrate understanding of common food allergies and their implications.
• Students successfully complete a worksheet assessing their nutritional needs aligned with their preferences and health considerations.

Curriculum Links

• Health and Physical Education (Level 6 as Year 11):
• Learning Outcomes:
• Understand and manage personal well-being in relation to nutrition and health.
• Investigate factors that influence attitudes and behaviours towards nutrition.
• Key Competencies: Thinking (Critical understanding of nutrition), Managing self (making informed food choices).
• Aligns with Health Curriculum's focus on personal health and Nutrition knowledge to support well-being.
• Use of the Understand, Know, Do model:
• Understand: Factors influencing food choices (likes, dislikes, allergies).
• Know: Major food groups and their nutritional benefits.
• Do: Assess own nutritional needs and preferences in relation to food groups and allergies.

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Lesson Overview (35 minutes; class of 25 students)

1. Introduction & Context Setting (5 minutes)

• Brief explanation: Why is it important to assess nutritional needs? (Health, energy, wellbeing)
• Pose questions for teachable moments:
• Why do people like some foods and dislike others?
• How can allergies affect food choices?
• Link to NZ food groups as per Ministry for Primary Industries' guidelines.

2. Explore Food Groups (10 minutes)

• Interactive presentation on the 5 main food groups in New Zealand:
• Vegetables & Fruits
• Breads & Cereals
• Milk & Milk Products
• Lean Meats, Poultry, Fish, Eggs, Legumes, Nuts & Seeds
• Fats & Oils (in moderation)
• Quick group activity: Match pictures of foods to their food groups.
• Discussion: Nutritional benefits of each group; why variety is important.

3. Understanding Food Likes/Dislikes & Allergies (10 minutes)

• Brainstorm reasons for food preferences: cultural, sensory (taste, texture, smell), emotional, social influences.
• Introduce common food allergies (e.g., nuts, dairy, gluten) and explain how these influence nutritional needs and food choices.
• Role-play scenarios: Students break into small groups and discuss how they would support someone with specific allergies or dislikes in planning meals.

4. Worksheet Activity: Assessing Personal Nutritional Needs (8 minutes)

• Distribute worksheet (see below) where students:
• List their favourite foods and note which food groups they belong to.
• Identify any allergies or intolerances in themselves or family.
• Reflect on whether their likes/dislikes meet the recommendations of food groups.
• Suggest one way to balance their nutritional intake better based on this self-assessment.

5. Wrap-up & Reflection (2 minutes)

• Invite a few students to share their insights.
• Reinforce the importance of personalised nutrition considering likes, dislikes, allergies, and balanced eating.

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Differentiation Strategies

• For diverse learners:
• Provide picture-supported worksheets and glossary of food group vocabulary.
• Use peer support and small group discussions for language learners.
• Offer extension challenge questions for advanced learners (e.g., How can nutritional needs change with age or activity level?).
• Teachable moments: Use students’ answers and scenarios from the worksheet to explore deeper nutritional concepts or cultural food practices that affect preferences.

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Extension Activity

• Research and present how traditional Māori and Pasifika diets align with the NZ food groups and how cultural food preferences contribute to nutritional wellbeing.
• Investigate how food allergies can be managed safely in a hospitality context (linking to unit standards).

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Worksheet: Assessing Your Nutritional Needs

Name: __________________ Date: _________________

Part 1: Your Favourite Foods

List five of your favourite foods below. Identify the food group they belong to.

Favourite Food	Food Group	Reason You Like It (Taste, Texture, Culture, etc.)
1.
2.
3.
4.
5.

Part 2: Food Allergies and Intolerances

Do you or your family have any allergies or intolerances to foods? (e.g., nuts, dairy, gluten)

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How do these allergies/intolerances affect your food choices?

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Part 3: Self-Assessment

• Which food groups do you eat a lot of?

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• Which food groups do you eat less of or dislike?

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Part 4: Reflection

What is one thing you could do to improve your daily eating habits to better meet your nutritional needs?

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This lesson blends nutrition curriculum knowledge with personal assessment and empathy-building around allergies, supporting the development of critical thinking and self-management skills recommended in the New Zealand Curriculum for Health and Physical Education at Level 6 (Year 11).