Milk

Milk

Pencil and paper
Overview
Using this Resource
Connecting to the Curriculum
Marking Student Responses
Further Resources
This task is about reading and comparing nutritional information.
Below is the information a milk company puts on the container of each of three different types of milk it produces.
 
A - FRESH NON-FAT MILK
NUTRITIONAL INFORMATION
Approx.
Energy
Protein
Fat
Carbohydrate
Calcium		 Per 100 
154 
4.3 
0.2 
4.3 
160 		 mL
kJ
g
g
g
mg

INGREDIENTS: Pasteurised non-fat milk, non-fat milk solids.
B - FRESH HOMOGENISED MILK
NUTRITIONAL INFORMATION
Approx.
Energy
Protein
Fat
Carbohydrate
Calcium		 Per 100 
260 
3.4 
3.3 
4.7
120 		 mL
kJ
g
g
g
mg

INGREDIENTS:Pasteurised homogenised milk.
C - FRESH NON-FAT CALCI-TRIM MILK
NUTRITIONAL INFORMATION
Approx.
Energy
Protein
Fat
Carbohydrate
Calcium		 Per 100 
175 
5.8 
0.1 
4.5 
205 		 mL
kJ
g
g
g
mg

INGREDIENTS: Pasteurised non-fat milk, non-fat milk solids.
 
a)
 
Which milk would give you the most energy if you drank 200 mL? ____________________
 
b) i)
Which milk would be the best for someone who is concerned about the strength of their bones?
 
_________________________
 
  ii)
Explain why this milk would be good for that person.
 

 
 
c) i)
Which milk would be the best for a woman who is 5 months pregnant? ____________________
 
  ii)
Explain why you chose this milk.
 

 
 
d)
When milk is pasteurised it is heated to 72°C for 15 seconds followed by rapid cooling. Why is milk pasteurised?
 

 
 
e)
The company's milk comes in 500 mL, 1 L, or 2 L containers. Why has the company used a measure of 100 mL for their nutritional information?
 
 

 

 
Task administration: 
This task can be completed with pencil and paper.
Level:
4
Curriculum info: 
Science, Communicating in science, Material World
Keywords: 
properties, chemistry and society, milk, nutrition, chart interpretation
Description of task: 
Students are provided with nutritional information on three different types of milk. Students use this information to answer a number of questions.
Curriculum Links: 
Science capabilities
The capabilities focus is brought about by the conversations you have and the questions you ask.
 
Capability: Interpret representations
This resource provides opportunities to discuss how to read nutrition information on food products.
 
Science capabilities: 
Interpret representations
Answers/responses: 
 

Y8 (05/2000)
a)   Milk B very easy
b)

i)
ii)

Milk C
Because it contains more calcium.

very easy
moderate
c)

i)
ii)

Milk B/Milk C
Milk B – because it contains a balance of all the food groups.
Milk C – because it contains more Calcium/more protein.

 difficult
d)   To kill/get rid of bacteria/germs. difficult
e)  

Any 1 of: 

  • So a comparison can be made (easily).
  • This is about 1 serve. 
 difficult