Activity Introduction

Quick summary: Students will learn to identify the sugar content of a range of packaged foods and recipes by reading nutritional panels in this lesson. They will find recipes of favourite and new dishes and experiment with ways to make healthier choices.

Learning intentions:

  • Students will understand that packaged foods often have added sugars
  • Students will research alternatives with less added sugar
  • Students will understand how food options and choices have changed over time.

21st-century skills: 

Critical ThinkingProblem Solving  

Australian Curriculum Mapping

Content descriptions: 

Year 5 and 6 HPE:

  • Investigate the role of preventive health in promoting and maintaining health, safety and wellbeing for individuals and their communities (ACPPS058)

Year 5 and 6 Design and Technologies:

  • Investigate how and why food and fibre are produced in managed environments and prepared to enable people to grow and be healthy (ACTDEK021)

Syllabus outcomes: SLS3.13, ST3-11LW

General capabilities: Literacy, Numeracy

Cross-curriculum priority: Sustainability

Relevant parts of Year 5 & 6 HPE achievement standards:

Students demonstrate fair play and skills to work collaboratively. They access and interpret health information and apply decision-making and problem-solving skills to enhance their own and others’ health, safety, and wellbeing. They perform specialised movement skills and sequences and propose and combine movement concepts and strategies to achieve movement outcomes and solve movement challenges. They apply the elements of movement when composing and performing movement sequences.

Relevant parts of Year 5 & 6 Design and Technologies achievement standards:

By the end of Year 6, students explain how social, ethical, technical, and sustainability considerations influence the design of solutions to meet a range of present and future needs. They explain how the features of technologies influence design decisions and how digital systems are connected to form networks. Students describe a range of needs, opportunities, or problems and define them in terms of functional requirements. They collect and validate data from a range of sources to assist in making judgments. 

Topic: Sugar By Half 

This lesson is part of the wider unit of work Sugar By Half.

Time required: 75+ mins.

Level of teacher scaffolding: Medium – Facilitate a video analysis and class discussion, supervise groups and provide guidance during the activity.

Resources required:

  • Access to a device per student or small group, to research healthy food and meal alternatives
  • A divide capable of projecting the Nutrition Information Panel, explaining how to read nutrition panels
  • Collection of food/food packaging – see teacher preparation
  • Student Worksheets – one copy per student.

Keywords: Kidney Health, Sugar, Nutrition

Cool Australia’s curriculum team continually reviews and refines our resources to be in line with changes to the Australian Curriculum.


Teacher Worksheet

Teacher Preparation

Learning intentions: Students will...

  • ...understand that packaged foods often have added sugars
  • ...research alternatives with less added sugar
  • ...understand how food options and choices have changed over time
  • …understand how food choices affect heart health, healthy kidneys, and lifestyle choices.

Success criteria: Students can…

  • ...interpret hidden sugars and how much sugar is deemed healthy
  • ...analyse and discuss healthy meal alternatives that have less sugar.

Teacher content information:
Young people’s exposure and experiences with health and nutrition have changed due to ongoing research about the long-term effects of a high sugar diet. It is important to remind students, parents, and teachers that the literature and data available about health and nutrition have improved significantly in recent times. These lessons were produced in response to the ongoing concern for high sugar intake and aim to help educate students in making better

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Student Worksheet

Thought-starter: "Let food be thy medicine, and medicine be thy food." ―Hippocrates, Greek Philosopher.

Table 1. Sugar Detective 

  1. Use the table below to record your food item
  2. Define the amount of sugar (per 100g) in each item (whether it is below or above the recommended amount of sugar per 100g)
  3. Locate and record the various types of sugar found in each item.
Type of Food  Sugar Content below or above the recommended amount of 10g of sugar per 100g. Types of sugar

Ristoranet frozen pizza

Serving size per 100 g is: 8.2 grams, which is __ grams below/above the recommended amount (10g per 100g).

Sugar, dextrose 
Serving size per 100 g is: __ grams, which is __ g below/above the recommended amount (10g per 100g).

Table 2. Creating alternatives in the kitchen: 

Use the table below to record the name of your food or dish, the ingredients you will need and the method you will use to prepare the meal.



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