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During the final part of last term, Year 12 Food Studies students delved into the critical topic of food allergies and intolerances. Their studies focused on developing a comprehensive understanding of several key areas: the common triggers for these conditions, suitable ingredient substitutions for recipe adaptation, and the symptoms, ranging from mild to severe, along with effective management strategies.
To solidify their learning through practical application, students participated in the following hands-on activities:
- Allergy-Friendly Baking: Creating biscuits free from common allergens, including gluten, lactose, eggs, and nuts, while also adhering to low FODMAP dietary requirements.
- Expert Insights on Allergic Reactions: Jalna, the SHC school nurse, provided invaluable first-hand knowledge. She clearly explained the distinctions between mild and severe allergic reactions and, crucially, detailed the immediate steps required to manage anaphylaxis.
- Sensory Evaluation: Students conducted a sensory analysis comparing traditional chocolate Tim Tams with their gluten-free counterparts.
The knowledge and skills gained throughout this key knowledge were recently assessed in a School Assessed Coursework (SAC) task, providing students with an opportunity to apply their understanding.
