ICT Tools in Food & Nutrition

ICT Tools in Food & Nutrition28th September 2011

Why is ICT important?Need to present evidence clearlyObtain, handling and presenting informationCollecting, collating and presenting data (e.g survey, recipe analysis)

F&N ICT tools usedAffordance: Authenticity of learningVisualisation, data collection; process data and interpret results to draw inferencesMS Word: To produce neat and well-presented in ResearchMS Excel:Make information easy to read and often take up less space than handwritten ones

Star diagramSensory evaluation of different samples

ChartsComparison

Affordance: Access to informationStudents learn with searches; use and analyse information from various sources to complete assignments and project workUse of InternetTo carry out ResearchCollect relevant information, pictures, dataVisit websites to research:Recipe & product ideasInformation on specific diets/nutritional needsInformation on ingredients

Recipe Analysis/Food Composition TableDone via software/internetAble to see if the product/dish meets the nutritional profile which is asked for in a particular specification. For e.g:Low in fatLow in saltHigh CalciumHigh in Fibrehttp://www.hpb.gov.sg/healthtools/default.aspx

Affordance: User-productionUse presentation tool to organise and present information and ideasStudents use MS Powerpoint to present their assignment

Name of the product

Brand nameExpiry date

Instructions for use or storage

Award label

Net weight

Name and address if the manufacture, packer and distributor

Chart1135222153315

ControlSample ASample BStar Diagram on the Overall Characteristics of Plain Cakes which are cooked using different types of flour

Sheet1ControlSample ASample BAppearance135Taste222Dispersion153Chewiness315

Sheet1

ControlSample ASample BStar Diagram on the Overall Characteristics of Plain Cakes which are cooked using different types of flour

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Sheet3