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Unit plan: Food forensics

YearRangeCurriculumStrand

7-8
9-10

Upper Primary
Lower Secondary

Science

Technology

Living World

Nature of Technology
Technological Practice
Technological Knowledge

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Overview

Students create a database of the ingredients of food available in the school tuck shop so that people with dietary restrictions can easily access the information to make food choices that will be best for their health.

Purpose

To show the dimensions of a nutrigenomics-based solution and the mechanism by which this information can be managed (bioinformatics). This can be demonstrated by the development of a model system that provides information that can be used as the basis for dietary decision-making.

Keywords

Bioinformatics, food-related conditions, food allergy, food composition.

Metadata

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