Gluten-Free Eatwell Plate Guide

Name:

Date:

🎯 Learning Intentions & Success Criteria

WALT (We Are Learning To):

Understand how the Eatwell Plate supports balanced diets for people with coeliac disease

Know which foods contain gluten and which are suitable gluten-free choices

Design and justify a balanced gluten-free Eatwell Plate

Recognise that safe food preparation is part of supporting well-being

📋 Understand, Know, Do Framework

1. Complete the three-column summary based on today's learning:

UNDERSTAND: What I understand about coeliac disease and nutrition

KNOW: What I know about gluten-free food choices and the Eatwell Plate

DO: What I can do to design safe, balanced gluten-free meals

🍽️ Food Choice Classification

2. For each food scenario, classify as suitable (✓), unsuitable (✗), or requires label checking (?), and explain why:

a) Breakfast cereal labelled "wheat-free": _______
Reason: _________________________________________________

b) Fresh apple and natural yoghurt: _______
Reason: _________________________________________________

c) Soy sauce for stir-fry: _______
Reason: _________________________________________________

d) Gluten-free bread (certified): _______
Reason: _________________________________________________

e) Restaurant fish and chips: _______
Reason: _________________________________________________

🛡️ Cross-Contamination Prevention

3. List two practical actions to prevent gluten cross-contamination in food preparation:

Action 1: _________________________________________________

Action 2: _________________________________________________

🎨 Design Your Gluten-Free Eatwell Plate

4. Design a balanced gluten-free Eatwell Plate for an adolescent. Include foods from all main groups, water, fibre-rich choices, and realistic options:

5. Justify your food choices by completing these prompts:

Starchy foods (1/3 of plate): I chose _________________ because _________________

Fruits & vegetables (1/3 of plate): I included _________________ to provide _________________

Protein foods: My protein choice _________________ supports hauora by _________________

Dairy/alternatives: _________________ ensures adequate _________________

👥 Peer Review Questions

6. Exchange worksheets with a partner and answer these peer-review questions:

Is the plate balanced across food groups?

Yes

Are all foods genuinely gluten-free and safe?

Yes

Are the choices realistic for an adolescent?

Yes

One specific improvement suggestion: _________________________________

🤔 Final Reflection

7. Complete these reflection statements:

One food I selected and why:

One risk of gluten contamination I identified:

One action I can take to support safe, inclusive food choices:

🚀 Extension Challenge (Advanced Learners)

8. Choose ONE extension activity:

Compare cost and availability of two gluten-free alternatives to wheat bread

Adapt your plate design for a vegetarian adolescent with coeliac disease

Design three school-wide actions to make shared meals safer and more inclusive

My extension work:

Gluten-Free Eatwell Plate Guide

Gluten-Free Eatwell Plate Guide

🎯 Learning Intentions & Success Criteria

📋 Understand, Know, Do Framework

🍽️ Food Choice Classification

🛡️ Cross-Contamination Prevention

🎨 Design Your Gluten-Free Eatwell Plate

👥 Peer Review Questions

🤔 Final Reflection

🚀 Extension Challenge (Advanced Learners)

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