Matthew Febrey, Head of Physical and Health Education
24 January 2025
This week, we are thrilled to shine a spotlight on our Grade 8 Physical Education team and their recent Nutrition Unit. In this unit, the PE team took an innovative and comprehensive approach to understanding diet, health, and the broader implications of our food choices.
In line with our commitment to providing a holistic education that prepares our students for the complexities of the modern world, the team has reimagined our nutrition curriculum to go beyond traditional dietary education. The goal was to empower the students with the knowledge and skills to make informed decisions about their health and the health of the planet.
Commencing with the foundations of nutrition, our students explored macronutrients and micronutrients. Some students were surprised to learn that foods like spinach, broccoli, and tofu can be excellent sources of protein. They also delved into the science of calories, understanding how our bodies use energy for basic functions and physical activities.
A key feature of this unit is the focus on service as action. Throughout the unit, students engaged in written reflections considering the ethical implications of their diet. These reflections encouraged students to critically examine their food choices and contemplate how they might adjust their eating habits to positively impact their health and the environment. This approach fosters a sense of global citizenship and responsibility, encouraging students to become advocates for sustainable nutrition within our community and beyond.
The highlight of the unit was when students were asked to apply their knowledge and understanding in a plant-based cooking challenge, judged by our very own Chef Aaron. Despite having to cook outdoors on a camping stove, many of them surprised themselves with the quality of the meals they were able to produce. The winning recipes will soon be featured in our school cafeteria.
We are grateful for the involvement of Chef Aaron, who shared invaluable insights about running a school cafeteria and the considerations involved in menu planning. This real-world perspective brings the curriculum to life for our students.
Best regards,
Matthew Febrey
Head of Physical and Health Education