Kai Benoit

Form 3B

TECH ED PORTFOLIO

Group Members include:

Jameela Cort

Kai Benoit

1
INTRODUCTION

About Myself:

My name is Kai Benoit and I am 14 years of age. I am a shy and reserved individual,

however I like meeting and interacting with new people. Some activities I enjoy are card

games, chess, board games, reading and editing photographs.

2
CONTEXT:

Lifestyle Diseases are becoming more prevalent in today’s society. Younger persons are

now developing different types of cancers, diabetes, and heart ailments which can be

linked to a person’s diet.

Currently, more younger children are being diagnosed with lifestyle disorders such as

diabetes, hypertension, cancer and heart disease.

According to the Centre for Disease Control and Prevention (CDC), a balanced diet

aides in the proper development and growth of children and reduces the chance of

developing Lifestyle Diseases.

3
Consuming a healthy diet together with physical activity and adequate sleep, allows

children to develop into healthy beings and prevent diseases such as obesity which

increases their risk of heart diseases, type 2 diabetes and some cancers.

Promoting good nutrition standards through training programs in schools can encourage

healthy behaviours in children.

The advertising of commercial products in the American Media has caused damage to

children’s health. This is because the products being promoted are high in sugar,

saturated fats and salt.

4
CHALLENGE:

The group is required to create a healthy snack using ingredients like fruit / vegetables

for a mid-morning and mid-evening snack.

SPECIFICATIONS:

- Recipe must be unique to the Caribbean

- Snack should be baked

- Snack should be bite-sized

- The product must cost less than $40.00

PROBLEM DEFINED:

A few of the problems encountered when conducting the activity are firstly perfecting the

recipe for the product; the product had to undergo a taste and integrity tests. Secondly,

we had to ensure that the main ingredient, which is seasonal, would be readily available

throughout the year. Research had to be conducted to identify the ways to preserve the

ingredient if it was out of season which would prevent disruptions to the business.