Activity 3

Breakfast Bar
Our Youtube video:
Design Brief
The target audience is grade 6 learners
Introduction
For thousands of years, food has been processed. Before the invention of
refrigerators and freezers, people had to gather food in the summer and preserve it
because food was sometimes scarce in the winter. They learned that salting and
spicing meat and fish and then drying it allowed them to preserve it, a process
known as curing the meat. South African cured meat and fish include biltong and
bokkoms.
Requirements
5 medium bananas
1 cup of instant porridge
1 cup of oats 1 and a half cups of sugar
1 Apple.
2 tablespoons of butter.
Equipment
Baking tray
Oven
Bowl
Wooden spoon
A knife
Chopping board
Dishcloth
Constraints: we were not able to find recycled materials to use. We didn’t have the
baking paper.

Making of the model

Materials
The model was made with 5 medium bananas, 1 cup of instant porridge, 1 cup of
oats, 1 and a half cups of sugar and 1 Apple.
Making the model
Everyone in the group bought different ingredients. The group started by washing
their hands, then we began to gather our ingredients and the equipment we will use.
The group decided to divide the work among us. Unami introduced the topic, peeled
and smashed the banana and placed it in the bowl. Nompelelo preheated the oven
to 180 degrees C, greased the baking tray using butter covering all the sides of the
tray and set it aside for later. Nomkhosi on the bowl with the smashed bananas
added 1 cup of instant porridge, 1 cup of oats and 1 and a half cups of sugar and
stirred until combined. Unami took the baking tray poured our mixture and put it in
the oven for 25 minutes. After 25 minutes, Nompelelo took the tray out of the oven
and began to slice the bar into small squares then put it back and dropped the oven
temperature to 100 degrees C and bake for a further 25-30 minutes. After 25-30
minutes, Nomkhosi took out the tray and removed the fried squares and let it cool at
room temperature for 10-15 minutes. She plated the bars and it was good to serve.
Concept and content
Food is treated to make it edible, through cooking or other forms of preparation.
Food is prepared to prolong its shelf life or to preserve it. Food is treated, such as
through fermentation, to increase its nutritional value. Many foods may lose part of
their nutrients after preparation. There are numerous ways to prepare food. Certain
processing techniques, including pasteurization, cooking, and drying, can eradicate
or stop the growth of dangerous germs. Emulsifiers and other additives maintain the
consistency of foods by keeping them from separating into solid and liquid
components, as is the case with peanut butter (Harvard T. H. Chan, 2015).
Using the breakfast bar to teach the concept and content of food processing
Lesson Objectives
 Describe different ways to prepare food
 Explain different ways to preserve food
 Identify foods that have been prepared and cooked
The teacher will start off the lesson by making learners watch a YouTube video
https://youtu.be/ca9uHjf-9_E and then provide the learners with the definition of food
processing.
The teacher will fetch the learner’s prior knowledge about food processing and
discuss some of the following questions:
 How do foods differ by their degree of processing?
 Why and how are foods processed? Who benefits from food processing?
The teacher will use whole class discussion to discuss reasons for ways foods are
processed, identify examples of methods that apply to each reason and identify
those who benefit from those methods.
The teacher covers these topics in detail.
The teacher will provide each learner with a copy of the handout “Ways foods
processed”
 Learners are to create a 3-column table in their workbooks, with the headings
“ways to prepare food”, “Examples” and “ways to preserve food.”

Ways to prepare food Example Ways to preserve food

Boiling Vegetables Freezing

 Learners will work in groups of 3-5 to answer on their handouts. The teacher
will walk around and between groups, providing assistance where needed.
 Learners will then share their responses aloud.
The teacher will write cooked/prepared food and uncooked food on the board and
have the learners arrange them rightfully
The teacher will bring this lesson to a close by having a question-and-answer phase
based on the lesson. As an assessment, the learners will receive practical work
where they will design and make a healthy snack bar.
How is it relevant to learners?
Breakfast is the most important meal of the day, finding all types of food groups in
one food is better than trying to eat everything to cover all different types of food
groups. Breakfast boosts learners’ cognitive levels, and gives them energy.
Research indicates that breakfast may benefit learners to do better in school by
strengthening their memory, focus, and attention. Having breakfast may also assist
increase their mental capacity (international food information council, 2012). It has
been demonstrated that children who eat a full breakfast work quicker, make fewer
mistakes, and do better on vocabulary exams. Additionally, they exhibit increased
focus, attentiveness, comprehension, memory, and learning (healthy food choice in
schools, 2019).
Proper nutrition is commonly believed to be important for school performance. It is
considered to be important for children to learn. Although breakfast has been called
the most important meal of the day, it is skipped most frequently. The importance of
breakfast is underscored. Regular consumption of breakfast is associated with
improved cognitive performance and nutrient intake in children. Skipping breakfast
may result in an inadequate nutrient intake that is not compensated at other times
during the day. Eating breakfast might be particularly important during early school
years because as they grow they have high nutritional needs. Due to brain
development processes and physical growth, they have the highest rate of breakfast
skipping among school-aged children. Breakfast consumption has been associated
with learning and better school performance. Despite breakfast’s positive attributes,
many children go to school without breakfast. Therefore, a breakfast bar falls in the
place of breakfast.
The importance of breakfast for academic achievement is reflected in the effects of
breakfast on cognitive performance (Killen, 2016). Skipping breakfast harmfully
affects problem-solving, short-term memory attention and episodic memory in
children. On the other hand, when children eat breakfast. Their performance is
enhanced on measures of alertness attention, mathematics, problem-solving tasks,
and logical reasoning (Killen, 2016). Concluding a breakfast bar consumed by
children in the morning will promote long-term memory.

Healthy food choices in schools. 2019.how eating breakfast impacts school

performance. 12 June 2019. [online]. Available at: https://healthy-food-choices-in-
schools.extension.org [accessed 01 December 2022].
International food information council. 2012. Wake up to the benefit of Breakfast. 16
June 2012. [online]. Available at: https://www.hopkinsmedicine.org [accessed 01
December 2022].
Killen, R. 2016. Teaching strategies for Quality Teaching and Learning. Second
edition. Cape Town: JUTA.