Resources by Food a Fact of Life

Eatwell Guide

In this lesson pupils learn about the Eatwell Guide, the different food groups and how to have a varied, healthy and balanced diet.

Pupils also learn about the importance of hydration and choosing drinks that are low in fat and sugar. 

Eatwell Guide *Suitable for Home Learning*

From the British Nutrition Foundation, in partnership with the Agriculture and Horticulture Development Board (AHDB...

Equipment

This activity supports children learn new vocabulary linked to cooking. Children use their listening and attention skills to name a range of kitchen equipment and explain how different objects are used when cooking.

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Fabulous fruit salad

The activities in this resource aim to help children to try a range of new fruits, to understand that eating a balanced diet can keep us healthy and to perform simple food skills safely such as peeling, cutting with a knife and mixing ingredients to make a fruit salad. This session contains a lesson plan, advice...

Fantastic fish

From the British Nutrition Foundation, in partnership with the Agriculture and Horticulture Development Board (AHDB...

Food availability

This lesson looks at the seasonaility of certain foods and the advantages of buying and eating food that is in season. Pupils also explore the role of imported foods and consider the impact of food travelling long distances. They are introduced to the term 'food provenance' and discuss where familiar foods found in...

Food contamination and spoilage

In this lesson students learn about the physical, chemical and bacterial contamination of food at different stages of processing and production. They also learn about positive micro bacterial changes, such as in the production of yoghurt and some cheeses, and the conditions in which micro-organisms survive and...

Food hygiene

In this lesson students learn about the 4 Cs of food hygiene: cleaning, cooking, chilling and cross contamination. They consider the importance of personal hygiene and the special care needed when handling and cooking meat as well as the impact of temperature on the multiplication of bacteria.  

Food labels

This lesson explores why we have food labels and which information must appear on food and drink labels by law. Pupils learn about date marks and the difference between 'use by' and 'best before' dates as well as information about how to best store food to ensure it's safe to eat and the importance of declaring if...

Functional properties of food

In this lesson, students explore the functional properties of food. They learn about the Maillard reaction, dextrinisation, caramelisation, gelatinisation and other characteristics of carbohydrates as well as the properties of protein and fats and how these contribute to the appearance, taste and texture of food....