Year 7 Technology Mandatory

Healthy Lunchbox Folio

Name Aaron Chew

 Table of Contents

Table of Contents
Section 1: Identifying and Defining
1.1 Design Situation
1.2 Design Brief
1.3 Limitations
1.4 Areas of Investigation
1.5 Criteria for Evaluation
Section 2: Research and Planning
2.1 Healthy Eating Plate
2.2 Healthy Eating Plate
2.3 Existing Concepts
2.3.1 Collage
2.3.2 Evaluating Existing Concepts
2.4 Investigating Commercially Produced Products
2.5 Calculating MY Nutritional Needs
2.6 Generating Ideas
Section 3: Producing and Implementing
3.1 Final Recipe
3.2 Marketing Poster
Section 4: Testing and Evaluating
4.1 Evaluating the Final Design

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 Section 1: Identifying and Defining

1.1 Design Situation

Most people eat snack food between meals as a way of stopping hunger. However, many snack foods
chosen are high in sugar, fat and/or salt; all of which contribute to poor health. Alarmingly, studies
show that 1 in 5 deaths are due to poor diet which is preventable.

The National Health Survey (2011) highlighted that approximately 1 in 4 (24%) of children aged
between 5 – 14 are overweight or obese. As children aged between 4 – 18 spend on average 30 hours
or more at school, it is important that healthy meal options are provided to maximise their intake of
nutrient-rich foods.

1.2 Design Brief

Design a new healthy snack food item that will be appealing to students aged between 12 – 18 years
old. The food item must be convenient as it is carried in a school bag daily and not contain any nuts.

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1.3 Limitations

List possible limitations you will face in designing and producing and for each explain why this is a
limitation.

Limitation Why this is a limitation

Example: The amount of Example: This is a limitation because the design needs to be able to be
time that is given to completed in the time given. If the design is too complicated it may not
complete the task. be completed in time.

Food spoiling Food can be off and be unhealthy. Like no refrigeration and the food
being too hot

No nuts People can be allergic to nuts.

Size can be a limitation Since the snack has to fit in the lunchbox and has to be convenient to
bring along.

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1.4 Areas of Investigation

List a number of different areas you will need to research in order to better understand the design
problem. For each area write an action plan describing how you will carry out the research.

Area of Investigation Action Plan - How I will carry out the research

Example: Find out what Example: Create a questionnaire and conduct a survey asking family
products consumers and friends about their favourite food
currently enjoy eating

What foods are healthy? Research what foods have calories and are healthy for young people.
Research what foods have a lot of sugar so you don’t use it.

Find out what foods have a Research how much energy how much children need and find out what
lot of energy. foods have a good amount of energy.

Research hidden sugar in Go to trustable websites and find out foods that have hidden sugar.
foods.

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1.5 Criteria for Evaluation

List the criteria that you will use to evaluate the success of your final design. For each criteria, provide
a reason.

Evaluation Criteria Reason

Example: The food must be Example:

enjoyable to eat

Evaluate the health benefits It will force parents to get it because its healthy

Has to taste good Test if others enjoy the food. If it taste good, its more likely people will
eat it.

Looks appetising. The presentation of the food is important for it to be marketed.

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 Section 2: Research and Planning

In order to better understand the design problem, conduct research into a number of different areas
relevant to your design.

2.1 Healthy Eating Plate

List food items into the appropriate descriptions. Fats (healthy oils) and water have been done for
you.

Vegetables-the lesser part of a plant that is edible and healthy like leaves.
Fruits-the main part of the plant that is sweet
Whole grains-grain of any cereal
Healthy protein- food that support immune system and benefit health

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2.2 Healthy Eating Plate

Read the following questions and answer the following questions.

 a) What has contributed to the increased rate of diet-related disease?

Unhealthy food

b) In your opinion, give 2 reasons why children may not be as physically active in today’s society?

-not healthy
-not getting enough proteins

c) What factors affect the nutrition and exercise habits of young children?
Screen time and diet

d) FINISH THIS SENTENCE:

Findings suggests that children need to increase their consumption of…

Protein and natrual flavouring

2.3 Existing Concepts
2.3.1 Collage

Use PowerPoint or Google Slides to create a collage of existing lunchbox snack foods. Your collage
should include a minimum of ten (10) different designs.

Take a screenshot of your collage and place it in the space below.

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2.3.2 Evaluating Existing Concepts

Research three (3) existing lunchbox snack ideas. Evaluate these designs by identifying the positive
and negative aspects of each design. You should use your Evaluation Criteria defined in Section 1.5
to help with your evaluation of each design. You must include the price of the product.
You can locate this information from either www.coles.com.au/shop or www.woolworths.com.au/shop

Existing Product 1

Image

Product Name oreos

Brand oreo

Price $2

Source woolworths

Positives Negatives

Tatse good Packaging is not recyclable

Packaging is vibrant Not healthy

Existing Product 2

Image

Product Name shapes

Brand arnotts

Price $2

Source woolworths

Positives Negatives

Taste good Not healthy

Small Package is not recyclable
Can last long
Package is attractive

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Existing Product 3

Image

Product Name Killer pythons

Brand allens

Price $2.50

Source woolworths

Positives Negatives

Tatse good Not healthy

Candy is colourful Packaging is not recycable
Good packaging
Can last long

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2.4 Investigating Commercially Produced Products

Research ONE snack food item that you would normally purchase and answer the following
questions.

Food Product oreos

List the first 5 Wheat flour, sugar, vegetable oil, cocoa.

ingredients on the
Nutrition Panel

Make a judgement about a) 1

the snack food b) 5
according to the c) 4
following by giving a d) 3
rating between 1 – 5
(1 = bad, 5 = excellent) :
a) Nutritional value
b) Taste
c) Cost/value for
money
d) Packaging

Justify the rating for the a) Not much nutritional as it contains a lot of sugar
following: b) The taste is typical of everyone preferences.
A and B

Suggest ways the snack A way to make the snack healthier is to add less sugar and get rid of the artificial
food could be modified flavouring. But to also add natural flavouring and healthier flavours.
to make it healthier.

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2.5 Calculating MY Nutritional Needs

Using the link provided, https://www.eatforhealth.gov.au/eat-health-calculators how much do you

need of the following:
- Protein
- Calcium
- Iron
- Sodium
Amount of daily energy needs (kilojoules)

Gender: Male
Age:12
Energy requirements (kJ): 1800 to 2200

Protein:52 grams
Calcium:1200mg
Iron:1 miligrams
Sodium:1200 mg

What does RDI stand for?

It means recommended dietry intake

What is your RDI of the 5 food groups?

Veg & legumes:2-3 cups
Fruit:2
Grain: six servings
Lean meats/chicken/fish:455grams cooked
Dairy: 3 cups

What are discretionary food items?

Food that are not essential for us.

Why is it important to limit them in your daily intake?

There are more important foods to consume than discretionary foods.

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2.6 Generating Ideas

Present two (2) details of possible recipe ideas for your snack food product. Evaluate Criteria at the
beginning of the Folio to judge the effectiveness of each design.

Recipe Idea 1

Image of Design Blueberry muffin

Positives Healthy and tasty and easily packed

Negatives Might have sugar

Recipe Idea 2

Image of Design yogurt

Positives Healthy and tasty

Negatives Can spoil easily

FINAL RECIPE CHOSEN:

Blueberry muffin

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 Section 3: Producing and Implementing

Write up a recipe for the final product. The portion should serve a minimum of 12.

3.1 Final Recipe

Name: Blueberry muffins

Portion size: 10
Preparation time: 40 minutes
Cooking time:

Ingredients
 1 ½ cups (195g) all-purpose flour
 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
 2 teaspoons baking powder
 1/4 teaspoon fine sea salt
 1/3 cup (80ml) neutral-flavoured 1 large egg
 1/3 cup (80ml) milk or non-dairy milk,
 1 ½ teaspoons vanilla extract
 6 to 8 ounces fresh or frozen blueberries

Method
1. Preheat oven to 400 Fahrenheit
2. Lightly grease muffin tin with oil to prevent sticking
3. Whisk flour, sugar, baking power and salt in a bowl
4. Add oil to a jug and add an egg. Add 1/3 milk and vanilla extract. Mix it well.
5. Mix both mixtures together and add the blueberries
6. Divide the batter between the muffin cups.
7. Bake for 15-20 minutes or until its not wet.
8.
9.
10.

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3.2 Marketing Poster

Promote the convenient snack food with graphics and descriptive language to persuade people to
buy it. Your poster must include the following:
- Name of product
- Price
- Image
- Description

https://www.canva.com/design/DAF_REGiqLI/F2J8ggigmhxIos8DHc3siA/edit
 Section 4: Testing and Evaluating

4.1 Evaluating the Final Design

Describe how your selected recipe is a suitable product which meets the design brief to improve
the nutritional value. You may like to discuss key ingredients and how they are beneficial to
individuals.

My blueberry muffin recipe is a suitable product because it is healthy as well as tasty.

Blueberry muffins will attract a younger audience and is easy to pack because it is small
and can last a long time. This is healthy because one of the main ingredients is
blueberries which is healthy to us.

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