Grade: Grade 7

Project Descriptor:

In this term’s project-based learning (PBL) journey, our Grade 7 learners tackled an essential health and life skills challenge: preventing food poisoning and promoting overall wellbeing. With the driving question guiding their inquiry, learners explored how a variety of factors contribute to healthier living. They examined the components of a balanced diet and how poor food choices can impact growing bodies, investigated how bacteria spreads on different preparation surfaces and why sanitisation is essential, and learnt proper food handling techniques to prevent contamination. They also explored the value of indigenous knowledge in preparing and preserving food safely and reflected on how physical changes during puberty can influence dietary needs and hygiene awareness.

Subject integration:

• Natural Sciences – Learners explored the science behind food composition, identifying nutrients essential for healthy development during puberty. They examined how bacteria spreads on different surfaces and the scientific principles of food safety, including the causes and effects of food poisoning. The topic of hygiene and sanitation provided a real-world lens to study microorganisms and disease prevention.
• Life Orientation – The focus was on how physical and emotional changes during puberty affect adolescents’ health and hygiene needs. Learners also reflected on the importance of making informed lifestyle choices, including diet, cleanliness and overall personal care. This encouraged self-awareness and promoted health-conscious behaviour both at home and in school.
• Technology – Technology supported the project by allowing learners to design and propose safe food preparation areas. They explored the use of various materials and their properties in preventing contamination and brainstormed innovations that could be used in homes or small food businesses. Some groups even created simple mock-ups or blueprints of improved kitchen environments.
• Economic Management Sciences – Learners took on the challenge of applying their knowledge to a practical business context. They conducted a SWOT analysis to assess the strengths, weaknesses, opportunities and threats of launching a small food safety awareness venture. Learners developed business plans that included costing for materials, labour and hygiene products, calculated potential profits, and made decisions based on real-world constraints. This helped them grasp the financial and strategic aspects of running a small-scale business.
• Marketing – Marketing was woven into the project through the creation of promotional materials aimed at educating the public about food safety and health. Learners learnt how to design clear, attractive and effective posters, pamphlets and digital content. They applied principles of persuasive communication and visual design to capture attention and share their messages widely, preparing them for future entrepreneurial or community-based initiatives.