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Nutrition is No Yolk

stage 4


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

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

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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.

Students will understand:

  • The nutritional value of eggs
  • How to empathise with a chosen group
  • The considerations of different groups of customers
  • A range of different egg preparation techniques
  • A range of different food presentation techniques
  • The Design Thinking model and its use in Design and Digital Technology
  • Australian Eggs website: https://www.australianeggs.org.au/
  • Supplementary interactive whiteboard resources
  • Electronic devices for research, such as laptops or iPads
  • Activity sheets (printed, enlarged to A3)
  • Sticky Notes
  • Felt tip pens, other writing media
  • Access to cooking equipment, i.e. stove tops, saucepans, ovens, knives, etc.
  • Eggs - supplied by school
  • Various ingredients - supplied by students
  • Various equipment for design use, i.e. cardboard, rulers, craft knife, scissors, paints, bubble wrap
  • Egg cartons for different types of eggs including; caged, barn and free range
  • Interactive whiteboard presentation with supporting resources
  • Activity sheets to support student thinking and learning

Define and decompose real-world problems taking into account functional requirements and economic, environmental, social, technical and usability constraints (ACTDIP027)

Evaluate how student solutions and existing information systems meet needs, are innovative, and take account of future risks and sustainability (ACTDIP031)

Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)

Select and justify choices of materials, components, tools, equipment and techniques to effectively and safely make designed solutions (ACTDEP037)


Strategies used to enhance the liveability of places, especially for young people, including examples from Australia and Europe (ACHGK047)

Management and planning of Australia’s urban future (ACHGK059)


Investigate and select strategies to promote health, safety and wellbeing (ACPPS073)

Evaluate health information and communicate their own and others’ health concerns (ACPPS076 )