Lesson video

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Hello, I'm Mr. Donnelly, I'm one of the design and technology teachers here at Oak Academy.

This is the first lesson in a unit of four and it's all about designing a chilled ready meal.

And if we're going to design a meal we need to know who it is that we're going to design it for, what type of food they specifically need for what they plan to do in the day.

So we're going to have to learn a lot about a specific person to make sure that we plan a meal, which is perfect for them.

So the three things that we're going to do with this lesson, the first thing is we need to decide who we're going to make the ready meal for.

It's importantly you know that its a ready meal that we're going to develop.

It's not just something that we're going to cook and serve up straight away.

So do have that at the back of your mind while you're working through the unit.

The next thing is that we need to understand the dietary needs of our clients.

So we're going to have one specific person in mind and if we understand their needs it will be easier to develop a dish for them.

And then the last thing that we need to do is design which type of dish we're going to make.

So it could be a breakfast, a lunch or a dinner or maybe even a mid meal snack.

There things that you need for this lesson you might've gotten them all ready.

If you heard what I said in the introduction but you will need, some plain paper and something to write with I recommend a pen or pencil, pause the video, go and get the things, Oh, you got them now, let's carry on.

So in all lessons, there were some key words which are used quite a lot.

If we understand these now it will make it easier for you to cope with the lesson and be able to follow along.

The first one, I don't know whether you've heard this word before if you have then well-done but it is macronutrients.

Now, macronutrients are the things that we eat in large quantities.

So protein, fats, carbohydrates.

So the things that we eat regularly, normally you could look at a plate and think these things are carbohydrates, things like bread, pasta, potatoes.

These things are proteins, so normally anything that's meat, so chicken, beef, pork, lamb, they could be beans, sometimes you might have an omelette, that contains protein.

And then if you've got anything that you dissolve olive oil over, dairy products, like cheese that could be where you get fat from.

So most things that you eat can be split up into these three macronutrients.

The things that we need small amounts of are micronutrients, this are vitamins, and minerals they're found within the macronutrients.

And then the last term was dietary needs, so each person has got specific dietary needs and sometimes these could be related to either religious reasons, ethical or health considerations and some of them even down to just personal preference.

So you may think now I'd like more examples of macronutrients.

If that's what you're thinking, then you are in luck because on this slide I will show you some.

we've got carbohydrates, these are mostly for me anyway, potatoes and pasta.

I eat load potatoes, loads of pasta sometimes I want to get carbohydrates from bread but mostly potatoes and pasta.

The next protein, I enjoy protein, I eat enough lot of protein, not so much from eggs but I do eat quite a lot of beef and chicken.

Sometimes I will enhance the protein intake by having a protein drink.

and that could be made from a dairy product, it's normally way.

And you can use those to supplement your diets and to have more protein, but maybe without some of the other macronutrients like carbohydrates and fats.

The last pictures, these are related to fats and I chose good fats for these photos.

The first one is avocado, so you can get avocado oil.

I've never actually bought avocado oil, but I've seen it for sale, but I love avocados and olive oil is the oil that I use mostly for cooking at home and these are good fats.

You can get bad fats, which is saturated but these are two examples of unsaturated fats.

And these are actually good for you, but don't have too many of them because they still, are high in calories.

You may think now, I know all about the macronutrients.

What about the micronutrients? Well, these are vitamins and minerals, for vitamins, some of them are soluble in fats and some of them are soluble in water.

So for the fat soluble ones, I've got a picture of some butter and some salmon.

Water soluble vitamins, I got leafy greens and then citrus foods, and this example, I've chosen orange.

And minerals, they're found within many things, so I've got nuts, dairy products, citrus again, this time I chose limes and diary things such as milk, yoghourt, and cheese.

Okay, so there examples of where we can find micronutrients.

Now, you might've seen this poster in a classroom at school, it's called the Eatwell Guide.

It is just a guide and you wouldn't be able to eat every meal that fit the proportions on the guide but ideally over a day, over a week this is how your food plate should be split up so you can get in the correct proportions.

You'll see the equal quantities briefly made just over a third of a plate is for fruits and vegetables and then carbohydrates.

The other things to do with proteins and fats and diary, they make up the other proportions in different quantities.

Okay, so the Eatwell Guide is just a guide and you can use this though, to develop a meal, to make sure that it is balanced and provides the correct amount of micro and macronutrients.

So to help, with deciding who to make a meal for there are five different categories which I've chosen.

The first one, is for children between the ages of two and five.

They've got different dietary needs than children between five and 12.

Teenagers, they've got different dietary needs again.

Adults, they have different dietary needs than the three below.

And then the one above and as you get a little bit older towards being regarded as elderly, then your dietary needs are different again.

So each stage of life has got a different dietary requirements.

and we're going to learn a little bit about the different dietary needs for each age group.

So you may be thinking now who to design your meal for.

Well, on here, I've got a couple of pictures that may help you familiarise yourself with the type of clients.

So we've got the person that's between two and five, the person that's a little bit older between five and 12, we've got a teenager and adult and then some one that's elderly.

On the slide, I'm going to go through just some of the general dietary needs of the different groups that's selected.

So for a child, between the ages of two and five they would like a small portion from all the variety of foods.

Now the child itself might not want a variety of food but the reason that it's advised that children are fed a variety of different things it's to develop good habits.

And the reason that they have small portions is because they don't have large stomachs.

So they're better off at feeding small regular meals with a variety of mixed food.

People between the ages of five and 12 they need an extra amount of energy they're growing and they want high nutritional value.

Teenagers should be eating a balanced diet from the Eatwell plate with high nutritional value high protein, calcium, and those things aid developments.

So massive amounts of growth happen when you were a teenager so you want lots of good nutrition, high protein and calcium, which will aid with bone development, bone density, and increased muscle mass.

Adults, they don't grow quite so much, so they need a balanced diet.

They still need high nutritional value but protein, iron, calcium and vitamin D are really important.

Vitamin D can be quite hard to get, especially where I am in Manchester, where it's really rainy, cloudy all the time.

So sometimes I actually supplement my diet with a vitamin D tablet but ideally, I be getting it in the summer but will just see how things go.

But until then supplements handy, if you can't get the sunshine.

Elderly adults, they need a balanced diet.

They're not quite as active, they're not growing, so they need less saturated fat, and that can help with a better heart, but then also lower energy foods because they've not got quite the energy demands of someone that's growing.

So now it's for your task.

It's simple one, but it's important because if you don't get this part right, is going to be difficult to design a dish that you're happy with.

So take care to read the slide and all you've got to do is choose a client, jot down on a piece of paper, what the client is that you've picked and maybe some rough ideas about why you've picked the clients and what sort of things are important for those client needs based upon things you've learned in this lesson so far.

So pause the video.

I'll let you do that now and then we'll meet back in a minute.

On this slide, I've got some photos that should prompt a little bit of thought as the different bullet points appear on the screen.

So if we're thinking about a specific dietary need sometimes you might think that some people are intolerant to a certain food group, or they have an allergy.

Some people are either underweight or overweight and would have to adjust the amount they eat.

The counting calories, considering the amount of fat and sugar they have within a day.

So not something really to be reminder of, you can sometimes get a food that will say no fat or low fat but it will actually contain loads and loads of sugar.

So sometimes fat, isn't the thing to look out for it's sugar content as well.

So just because something's low fat doesn't mean it's not high in calories.

Sometimes people could be diabetic and they'd have to have certain foods to make sure that their diet is correct for their body.

Religious reasons, play a big part in making sure that people are eating the right food and be able to always have a choice available to them.

And then lastly, have put, vegetarian or vegan there are lots of other specific dietary needs, and some of them are linked to just personal preference as well.

But those five points on there they should be a starting point, so you can start to think about some of the needs that a client may have.

So I've got a couple of statements here.

We'll read them out and see what you think.

So understanding the requirements of your body can help you plan what to eat.

Do you think that's true or false? So pick a statement, make a commitment for that one.

And then we'll see.

Yes, it's absolutely true.

So every person has got a specific dietary need and requirements, even if the difference is only small between one person and the next everyone has got especially with calorie intake, even if you're slightly lighter or heavier than somewhere else that would be enough for you to need a specific amounts of calories to do what you do in a day.

So the more you understand the more informed your choices can be.

So medically diagnosed issues can be solved by a specific diet.

So do you think that's true? Do you think that some medically diagnosed issues, do you think they can be solved by a specific diet? Do you think it's true or false? So pick one, stick with it and we'll see.

Yes, it's absolutely true.

Not all cases, of course, so not all cases can be solved by a diet, but many can.

So one example is if you need a ketogenic diet that can be high fat, low carbohydrates, and that can help with epilepsy.

Okay, some people that are struggling with heart conditions they can eat certain good fats, low saturated fats and that can help as well.

So sometimes food can play a massive part in either helping or even curing a medical condition.

I'd like now for you to pause the video and we're going to read this task.

So what sorts of ready meals will you design? So decide on the type of meal you designed to do this, you should pick the type of person from slide nine and then decide what information you need to take from slide 12 so that you can form your opinion about what sort of person you're going to design for.

Okay, so pause the video now, go back and have a look at some of the previous lines that will help and then when you've had a thing, we'll come back and see were we up to.

So design this slide to be almost like pick and mix and not pick and mix like the sort of food you'd get at the cinema but pick and mix to do with choosing from three different categories.

I'd like you to pick one from the yellow, one from the blue and one from the green.

So the yellow boxes, they are the different types of people so age group.

The blue boxes they either for specific dietary needs, sort of you having a quiet day, active, religious reason, vegan or vegetarian.

And then what type of meal, so when would you eat it breakfast, lunch, or dinner? So if you've chosen the type of person with a specific dietary need and what type of meal you'd like to make, then it should be easy now for you to select one of the three boxes, from this grid.

So my client, I'm actually choosing me.

So I've chosen adult.

Sometimes I like running.

I'm trying to do it a little bit more at the moment.

I'm going to choose things from the Eatwell guide to try to add a bit more nutritional value to the meal that I am going to develop.

So I'm 41, classed as an adult, so I don't look quite as young and fresh faced as the people in that photo.

But I hope, I do like winning and the Eatwell guide will help me make sure that the balance of nutrients is correct but because I'm wanting to do more exercise I will probably increase my meal with a few more carbohydrates for that particular day.

So, we've got to the end of the lesson.

You should know who you're designing for, what meal, what specific dietary requirements and now we're just going to go over our keywords before you move on to the exit quiz for the lesson.

So the first word was macronutrients, you should know now that these are the things we eat in large quantities.

So fat, protein and carbohydrates.

Micronutrients, you might've heard the word micro that normally means something that's small.

These are the nutrients that we have in small amounts, so vitamins and minerals.

And then the last one was dietary need, so each person has got a specific dietary need and some examples here are they could be for a religious or ethical reason or health considerations in that diet.

And then the other one which we all know of is personal preference.

Okay, so macronutrients, micronutrients, and dietary need.

If you've learned those three terms today, fantastic and hopefully your geared up and ready to join me for lesson two where we'll start to develop the dish.