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MATHEMATICS PATHWAYS STAGE 1 Folio Task
Allied Health/Community Services INDUSTRY PATHWAYS PROGRAM
How do I plan healthy meals?
Suggested weighting: 20%
Approximate duration: 8 x 50 min lessons
Created by: Lee Bonner (October ’09)
Reynella East High School
Notes to the teacher
Students should demonstrate all evidence of their learning
● Look for all evidence that the students have met the learning requirements.
● In reference to this task, determine an appropriate grading: (refer to performance standards)
C level:
● Use of mathematical ideas and processes that produce correct results for routine problem
● Competent analysis of the task.
● Competent communication of solutions.
B level:
● Use of mathematical ideas and processes that produced some correct results for complex problems.
● Accurate analysis of the task.
● Solutions and mathematical arguments are clear and accurate
A level:
● Appropriate selection and use of mathematical ideas and processes for effectively solving complex problems.
● Complete analysis of the task.
● Complete, coherent and concise solutions and mathematical arguments communicated clearly and accurately.
● Logically organised
Mathematical skills which may be required to complete this task.
Percentages
Ratio
Representing data
Introduction: Allied Health Assistants, Patient Support Assistants, Nutritionist/Dietetic Assistants, Patient
Service Attendants and Senior Hospital Kitchen Hands need to plan appropriate balanced meals for patients
with specific health issues.
The human body requires various types of nutrients in order to keep the body healthy and fit. These nutrients
should be taken appropriately in our diet. The diet that we follow should be balanced. Balanced diet is a diet,
which provides all the nutrients needed by the body in correct proportions.
This means that it should contain all the types of nutrients in the required quantities. Each meal should contain
sources of carbohydrates (such as cereals), proteins (such as pulses), fats (such as cooking oil), vitamins and
minerals (such as variety of vegetables).
Some of the common foods and their composition are given below:
Food
Rice (cooked)
Banana
Potato
Meat
Chicken
Fish
Carbohydrate
23%
20%
19%
0
0
0
Fat
0.1%
0.5%
0.1%
30%
11%
0.4%
Protein
2.2%
1.0%
2%
22%
20%
17%
The recommended daily allowances of energy, proteins and fats are given below:
Group
Adult Man
Woman
13-15 yrs Boy
Girl
Body Wt in kg
60
50
47-48
46-47
Net Energy in k Cal
2875
2225
2450
2060
Protein in g
60
50
70
55
Fat in g
20
20
22
22
This is a draft, unauthorised working document. Feedback is appreciated.
This is a draft, unauthorised working document. Feedback is appreciated.
In addition, the body also needs fibrous content called the roughage (for digestion) and water. A diet that
contains all the above is called a balanced diet.
Energy requirement
A balanced diet should not only take care of the different types of nutrients but also consider the energy
requirements of the individual. This is because different people have different lifestyles and varied nature of
work. A man with sedentary habits does not require as much energy as the man who is on his feet for most of
the day. The energy requirement is measured in terms of calories. The calorie requirement depends on the
age, sex, height, weight, occupation and state of health, as shown below.
Age
Energy required
5 years
6000 kJ per day
11 years
18 years
9000 kJ per day
11000 kJ per day
Adult (normal work)
Adult (heavy work)
9600 kJ per day
12000 kJ per day
Adult (very heavy work)
16000 kJ per day
A young boy of about 15 years requires more calories or energy than an adult man who does not do heavy
work. Similarly, lactating mothers require high energy and high protein diet for good lactation.
The information above is sourced from: http://www.tutorvista.com/content/biology/biology-iv/animal-nutrition/balanced-diet.php
Task description.
 Plan a menu for a diabetic for a week including all meals and morning and afternoon snacks. The client is
only allowed 1,600 calories a day.
 Calculate the percentage of carbohydrates, protein and fats each day.
 Using the website www.nutritiondata.com/index.html calculate the number of calories/kilojoules,
carbohydrate, protein and fat in each meal.
Steps to follow
1. Identify the requirements and the daily allowance (calories/kilojoules, carbohydrates, protein and fat) for a
diabetic
2. Work out a good menu for diabetic following the Australian Dietary Guidelines.
(http://www.nhmrc.gov.au/PUBLICATIONS/synopses/dietsyn.htm)
3. What differences would there be if the person was an Olympic athlete and trained for 6 days a week for 3
hours a day? What else would you include in their diet?
4. Provide a full menu with a table to compare the nutritional value of the food with all calculations. Include
written explanations of your calculations.
Suggested possible sources of information.
Internet searchs: www.nutritiondata.com/index.html :
Calorie calculator: http://www.hscripts.com/scripts/JavaScript/calorie-calculator.php
Australian Dietary Guidelines:
http://www.nhmrc.gov.au/PUBLICATIONS/synopses/dietsyn.htm
Local businesses:
Vocational trainer:
Suggestions to students in analysing this task through mathematically modelling a realistic situation
Clarifying:
Fully explain your scenario and problem, including any assumptions and boundaries.
Modelling:
Form a mathematical model or strategy which closely investigates your problem.
Solving:
Use a mathematical tools and methods to find a possible answer to the problem.
Interpreting:
Interpret your solution by comparing it to real life situation. Is the solution around the mark?
This is a draft, unauthorised working document. Feedback is appreciated.
This is a draft, unauthorised working document. Feedback is appreciated.
Checking:
Reporting:
Evaluation:
Check your solution against your original scenario using an alternative method, or
measurement. Discuss how appropriate your solution is to the work situation.
Report clearly and in detail, on all considerations, research, data, issues, and areas of
extension, mathematical determinations conclusions and possible constraints.
Reflect on your solution and determine areas where there could be improvement, refinement
or development. Generalize the solution or methodology to other similar situations.
This is a draft, unauthorised working document. Feedback is appreciated.