Go back to Secondary School page

Nutrition is No Yolk

stage 4


Digital Technologies, Humanities (Geography), Health and Physical Education

In this module students will explore the nutritional value of eggs in a range of preparation styles, and how these styles impact on a specific demographic's nutritional needs (such as; children under five, people aged over 60, teachers, etc). Students will explore empathy techniques in an attempt to understand their audience and design a product to solve a real-life problem.

An inquiry-based approach will be implemented to deliver this unit, incorporating a range of cooking and design techniques for students to explore. These will be used to present their product to an audience at the culmination of the process. Students will use the Design Thinking learning model proposed by the Hasso-Plattner Institute of Design at Stanford (2011) which will guide their work through five interconnecting phases; Empathise, Define, Ideate, Prototype and Test.

nutrition is no yolk 01
nutrition is no yolk 02
nutrition is no yolk 03

For Teachers

Download the following resources

Additional resources