In this lesson, students explore the functions of food, focusing on food groups and the healthy plate concept. Participants are reminded of the five nutrients—carbohydrates, protein, fat, vitamins, and minerals—and their roles, such as energy provision and cell growth and repair. The session also includes a discussion on interpreting the local food guide, often referred to as “Platt Benin” in Maltese, emphasizing balanced dietary choices through a visual circle representing a healthy plate divided into different colors signifying various food groups.