Melissa is a 13-year-old girl who is obese and wants to choose healthier meals. She asks for help selecting dishes that are suitable for teenagers to prevent obesity. The project aims to help students apply their food and nutrition knowledge to create balanced meals for teenagers. As part of the project, the student must research obesity, teenagers' nutritional needs, and healthier cooking methods. They then choose and justify a suitable dish based on their research. The student selects prata pizza and provides justifications and ingredients. They describe making and evaluating the dish, noting challenges in preparation.

1. Loyang View Sec
Secondary 1
FCE E- Project Work
Name :
Index no :
Class :

2. Project Task
•Hi ! I am Melissa. I am 13 years old,
weigh 70kg and am 1.55cm tall. I am
obese. I am really upset about this. I
am afraid of the different complications
that can arise if my weight is not
controlled.
• I am still a young teenager. I want to
study hard and enjoy life. Please help
me choose a healthy dish instead of
eating my favourite fried chicken and
fries for lunch.

3. E-Project Guide
Aims:
This project aims to help students to:
• apply learning from Food & Consumer
Education in creating a healthy suitable
for teenagers to prevent obesity.
• make informed decisions concerning
healthy eating
• apply guidelines when planning meals for
teenagers
SUBMISSION DATES AND TASKS
• This is a progressive project work. You are
expected to complete each section within
the stipulated timeline

4. Marking Scheme
Components Maximum Marks Marks awarded
Research 10 marks
Decision Making 10 marks
Cooking practical 30 marks
Evaluation 5 marks
Overall total 50 marks

5. Assessment Criteria
Low Medium High
Research
(10 marks)
(0-3 marks) (4-6 marks) (7-10 marks)
∙ Conduct a shallow research
∙ Includes information that is
irrelevant
∙ Shows little or no focus in the
research
∙ Conducts sufficient research;
∙ Selects and uses some relevant
information from a range of sources
∙ Shows some relevance of the research
information to the task
∙ Conducts a thorough research
∙ Selects and uses relevant information from a
range of sources
∙ Shows clearly the relevance of the research
information to the task
Decision Making
(10 marks)
(0-3 marks) (4-6 marks) (7-10 marks)
∙ Makes limited decisions and
choices
∙ Shows little or no justification
on the decisions and choices
made
∙ Makes some decisions and choices
∙ Justifies decisions and choices with some
reasons
∙ Makes decisions and choices
∙ Justifies decisions and choices with
well-supported reasons
Execution
(25 marks)
(0-7 marks) (8-15 marks) (16-25 marks)
∙ Shows poor use of time and
resources
∙ Handles equipment
appropriately when
provided with some
assistance
∙ Presents dish appropriately
when provided with some
assistance
∙ Shows fairly effective and economical use
of
time and resources.
∙ Shows a moderate level of proficiency in
the
selection, use and handling of equipment
∙ Presents dish appropriately
∙ Shows effective and economical use of time
and resources.
∙ Selects and shows a high level of proficiency in
the handling and use of
equipment
∙ Presents dish appropriately and attractively.
Evaluation
(5 marks)
(0-1 marks) (2-3 marks) (4-5 marks)
∙ Provides a weak review of the
work done
∙ Identifies few strengths and
weaknesses of the processes
and outcomes of the task
∙ Provides an adequate review of some
aspects of the work done
∙ Identifies and explains some strengths and
weaknesses of the processes and
outcomes of the task
∙ Provides a detailed and thorough review of all
aspects of the work done
∙ Identifies and explains in detail the strengths
and weaknesses of the processes and
outcomes of the task

6. Researc
h
Keyword 1 Related factors Elaboration
Obesity (i)What is the definition of
obesity?
(ii)What causes obesity?
(iii)What are the health
effects of obesity?
(iv) How to overcome
obesity?
Obesity is a health condition marked by excessive body fat, often measured by a BMI of
30 or higher. It's caused by genetics, environment, and behavior, and is associated with
increased health risks. Management includes lifestyle adjustments and, in some cases,
medical treatments.
To combat obesity, prioritize a balanced diet, exercise regularly, control
portion sizes, and make sustainable lifestyle changes. Symptoms include
excessive body weight, breathlessness, joint pain, fatigue, and increased risk
of health issues. Seek professional guidance and consider medical
interventions if needed for severe cases.

7. Researc
h
Keyword 2 Related factors Elaboration
Teenagers (i)What is the definition of
teenagers?
(ii)What are two
characteristics / lifestyle of
teenagers?
(iii)What are the important
nutritional needs of
teenagers?
13-18 year olds Teenagers
Teenagers between 13 and 18 years old are at the stage of
rapid growth and paberty They are also physically active.
Hence, they need greater amount of nutrients that
provide energy.
Teenagers need a greater amount of energy as they are
physically active.
Nutritional needs of teenagers:
• Proteins are required for growth and development.
• Calcium and vitamin D are needed to build strong bones and teeth.
• Carbohydrates are needed to provide energy for activities.
• Iron is especially important for female teenagers as they lose blood during menstruation.
• Vitamin C is required for healthy skin, a good complexion and the absorption of iron.
• Water is needed for proper hydration.

8. Researc
h
Keyword 2 Related factors Elaboration
Teenagers (iv)What are the other
factors to consider when
planning meals for
teenagers?
(v) What are some
common dishes
teenagers like consume?
Encourage an active
lifestyle with
a healthy balanced diet to prevent obesity.
Discourage the consumption of food high in fats, salt or sugar.
Include iron-rich food such as red meat and dark green leafy vegetables
especially for female teenagers.
Use a variety of cooking methods to prepare food but limit the use of deep-
frying.
nclude more fruit and vegetables and courage a higher intake of water.
Burgers
Hot dogs
Chips
Fries
Burritos
Tacos

9. Research
Keyword 3 Related factors Elaboration
Healthier dish What are the guidelines to
make a healthy meal?
Identify 4 healthy methods
of cooking
How to modify dishes to
make them healthier?
Choose fish, poultry, beans, and nuts; limit red meat
and cheese; avoid bacon, cold cuts, and other
processed meats. Eat a variety of whole grains (like
whole-wheat bread, whole-grain pasta, and brown
rice). Limit refined grains (like white rice and white
bread).
boiling,steaming,stirfry and sous vide
Use lean meat or trim any visible fats off.
Remove the skin from chicken.
Use whole-grain products such as wholemeal bread and wholemeal flour.
Add extra fresh fruit or vegetables such as using more tomatoes in
sandwiches.
Replace full-cream milk and coconut milk with low-fat or skimmed milk.
Replace animal fats with vegetable oil.
Replace canned fruit with fresh fruit

10. Reasons why this dish is suitable based on research
Decision
making
Obesity -
Healthy dish -
Teenagers -
• My chosen dish – ……………………………………………..
prata pizza
the dish is suitable for obese people because there are
many vegetables example,tomato,capsicum,mushrooms,etc.
this dish is suitable for teens since it has many nutrients
and vegetables,plus,pizza is a dish which teenagers usually
like.
to make this healthier,ill use seafood,many vegetables eg
capsicum,pickles etc and herbs and spices for example,raw
pepper instead of processed etc

11. Ingredients Quantity
Decision
making
Based on the information that you have gathered in research,
choose and justify one dish that is suitable for teenagers.
(Insert an image of dish here)
fresh mozzarela
can of tuna x2.
traffic voulour capsicum
nnot but,(insert picture of mini pizza)
3
prata– x1
uce – I like to use homemade
a sauce on my pizzas (it’s thicker
than pizza sauce
red onion x 1
tomatoes baby or grape
Chopped fresh or dried herbs such as oregano or basil.
Crushed red pepper flakes for serving

12. Method ( well explained steps in making this dish)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Decision
making
Spread a thin layer of sauce on top of prata
Layer on the toppings, ending with the cheese and tomatoes on top
Place the prata pizza in the air fryer basket. (You’ll need to cook two times).***
Air fry on 350F for 9-10 minutes, or until the cheese is melted and the edges are golden
brown. (If you like it extra crispy, air fry for another 1-2 minutes)***
Text

13. Evaluation
Taste/Flavour –
Appearance -
Texture -
Describe the dish prepared in terms of its sensory properties below.
(Insert an image of the
dish you prepared here)
Include challenges you encountered while doing this project and how you overcome them.
crispy and soft prata
crunchy vegetables
colorful with
peas(green)
corn(yellow)
crab sticks(red)
quite
burnt
bland prata,salty tomato paste,chewy mudhroom,meaty crab
lack of toppings and pathetic attempt at presentation (i borrowed from the teacher
and cleaned the plate,along with spreading what toppigs i had equally)

15. Submit your completed
project work on time!!