Power Nutrition Bowl

Create a demonstration PowerPoint lesson using the recipe and method. Also include a interactive worksheet for students to complete while the demonstration is taking place. This particularly demonstration correlates to a previous topic that taught. Meal Planning: Nutrition for Performance and Health. In that topic we focused on dietary requirements, planning meal for an athele Include some activities for recall purposes on meal planning. Also include a DO NOW Activity and 3 key terms. Ingredients Hummus • 200g/7oz canned chickpeas • 3 tbsp lemon juice • 2 garlic cloves • 1 tsp ground cumin • pinch salt • 1 tbsp tahini (sesame seed paste) • 3 tbsp water • 3 tbsp oil • ¼ tsp paprika Power Nutrition Bowl • 1 Sweet Potato • 1tbsp oil • ½ can Tuna • 1 Spring Onion • 2 tbsp sweetcorn • Small handful of Spinach • 3 tbsp Black Beans • 1 tbsp Apple cider vinegar Utensils & Equipment: • Baking paper • Oven tray • Chefs Knife • Measuring Spoons • Brown chopping board • Blender • Mixing bowl • Your container Method

Preheat your oven to 200°C (180°C fan).
Wash your sweet potato and chop into small cubes (leaving the skin on). Place an on a lined baking tray, drizzle over 1tbsp of oil, lightly season with salt and pepper and mix until all the cubes are covered. Cook these for 25 minutes until golden (keep checking them so they don’t burn).
To make your hummus you need to work as a group of four (with the pair that your cooking station is facing). Begin by draining the chickpeas and rinsing them.
Combine the chickpeas, 3 tbsp lemon juice, 2 chopped garlic cloves, 1tsp cumin, pinch of salt, 1tbsp tahini, 3 tbsp oil and 3 tbsp water in a food processor, and blend to a creamy purée (add one or two more tbsp of water if the blender is struggling to blend). Leave the hummus in the food processor until you are ready to serve it at the end.
Chop your spring onion, and put it in a mixing bowl. Then open, drain and add half the can of tuna (give the other half to the group that you made the hummus with) and the sweetcorn and mix until well combined. Add 1 tbsp of apple cider vinegar and season with pepper to taste.
You are now ready to start assembling your Power Nutrition Bowl
Begin by taking a small handful of spinach and place it into your container.
Spoon in your tuna mix next to the spinach, then add 3 tbsp of black beans from the front and put them next to the tuna.
You can now remove the sweet potatoes from the oven (if you haven’t already) and put them in the remaining space in your container.
Finally spoon half the hummus into the centre, on top of all the other ingredients and sprinkle ¼ tsp of paprika on top.
Make sure your cooking station is completely clean. All equipment should be washed up, dried and put back into the CORRECT cupboard or drawer, then the surface should be sprayed and wiped clean.

Overview

This 60-minute technology lesson for Year 9 students focuses on applying knowledge of meal planning for nutrition and performance through a practical demonstration and group activity. Following the National Curriculum for England, the session integrates design and technology principles with cooking skills and nutritional understanding to promote healthy eating choices for specific needs (athletes). Students will observe and participate in preparing a Power Nutrition Bowl, reinforcing healthy meal planning concepts.

National Curriculum Links

Design and Technology: Food Technology

Key Stage 3 Programme of Study:
- Understand and apply the principles of healthy eating and nutrition.
- Prepare and cook a repertoire of predominantly savoury dishes safely and hygienically.
- Explore and use the characteristics of ingredients to develop practical skills and nutrition understanding.
Science links (Biology – nutrition and digestion): understanding nutrients and energy (Year 9 level) can also be reinforced.

Learning Objectives

By the end of this lesson, students will be able to:

LO1: Recall key dietary requirements to support athletic performance and general health.
LO2: Understand and explain the nutritional benefits of individual ingredients used in the Power Nutrition Bowl recipe.
LO3: Follow a structured method to prepare a balanced, nutritious meal safely and hygienically.
LO4: Apply knowledge from previous topics on meal planning to design balanced meals that meet specific dietary needs.
LO5: Work effectively in teams to prepare food, demonstrating correct use of kitchen tools and cleaning procedures.

Lesson Breakdown (60 minutes)

Starter / DO NOW Activity (5 minutes)

Activity: Quick quiz on dietary requirements for athletes.
- Questions shown on PowerPoint slide (e.g., “Name three nutritional needs important for athletes,” “What role does protein play in muscle repair?”).
- Students answer on mini whiteboards or paper.
Purpose: Activate prior knowledge from previous topic “Meal Planning: Nutrition for Performance and Health,” encouraging recall and readiness.

Introduction (10 minutes)

PowerPoint Presentation:
- 3 Key Terms introduced with definitions:
  1. Macronutrients (Carbohydrates, Proteins, Fats)
  2. Micronutrients (Vitamins and minerals essential for health)
  3. Nutritional Density (Amount of nutrients per calorie)
- Recap major points from “Meal Planning for Athletes” linked to recipe ingredients.
- Display image of completed Power Nutrition Bowl and highlight components.
- Outline health benefits of each key ingredient (e.g., chickpeas – protein and fibre; sweet potato – slow-release carbs; tuna – lean protein; spinach – iron and vitamins).

Interactive Demonstration with Worksheet (30 minutes)

Group Setup: Students split into groups of 4 (as per instructions) at cooking stations.
Demonstration Steps (PowerPoint guides each step):
1. Preheat oven & prepare sweet potato cubes (teacher models).
2. Explain nutrition benefits while students follow along (worksheet Q: “Why are sweet potatoes good for sustained energy?”).
3. Demonstrate preparing hummus ingredients, rinsing chickpeas, and explain process (worksheet filling: identify each ingredient's nutritional contribution).
4. Students collaboratively blend hummus, mix tuna and vegetables.
5. Guide students assembling the Power Nutrition Bowl as per method.
Worksheet Tasks:
- Nutrition matching exercise linking ingredients to macronutrients/micronutrients.
- Short answers predicting how meal aids athlete’s performance (energy, muscle repair, hydration).
- Reflective question on how to alter this meal for a different dietary requirement (e.g., vegetarian athlete).
Teacher Role: Circulate, question students, and reinforce hygiene and safety practices.

Plenary and Assessment (10 minutes)

Class Discussion:
- What were the challenges preparing this dish?
- How does meal planning affect performance in sport?
- Recap key terms again verbally and ask students to define them.
Peer Assessment: Each group presents one nutritional advantage of their Power Nutrition Bowl.
Exit Ticket: Each student writes one thing they will remember about healthy meal planning and one question they still have.

Resources Needed

PowerPoint presentation (steps, key terms, nutrition info, quiz)
Printed interactive student worksheets
Cooking ingredients and equipment as listed
Oven, blender, knives, baking trays
Mini whiteboards or paper for DO NOW answers

Additional Differentiated Support

For lower ability students: Provide pre-cut sweet potato pieces, simplified worksheet with more visuals.
For higher ability students: Extension task on altering nutritional content for different sports or dietary restrictions.

Safety and Hygiene Reminders

Always use brown chopping board for vegetables.
Handle knives carefully with teacher supervision.
Wash hands before and after cooking.
Clean surfaces and utensils post-cooking.

Reflection & Teacher Notes

This lesson provides a hands-on approach, linking prior theoretical knowledge with practical skills in food technology and nutrition, meeting curriculum goals and fostering collaborative learning. The integration of interactive and recall activities supports memory and engagement, allowing assessment of both cognitive and practical competencies.

Teachers should ensure lesson pace allows all groups to participate fully and encourage students to articulate their learning verbally to build confidence in nutritional literacy.

Teaching Instructions