This collection offers a cross curricular approach to diet, sustainable food production and how human activity impacts upon our environment. It may be used as a workshop or as individual activities. The approaches used will enable students to come to decisions regarding their diet based on many factors including food miles and nutritional value. This is becoming an increasingly important issue for us all as we search for a healthy, sustainable diet for the future.
This resource has been provided by the Rowett Institute of Nutrition and Health.
This resource, aimed at primary level, looks at diet and sustainable food production. Designed as a cross curricular workshop it links to the topic areas of the senses, healthy eating, sustainability and how human activity impacts upon our environment. Children identify some common foods using their sense of smell...
This resource, aimed at primary level, links to the curriculum areas of food and diet, healthy eating and where food comes from. Using feely bags, children are asked to identify fruits and vegetables using their sense of touch. They then work in small groups to discuss and debate what food they may have. Once the...
This resource, aimed at primary level, links to the curriculum areas of food and diet, healthy eating and where food comes from. Children are asked to identify different types of food using their sense of smell. They then work in small groups to discuss and debate what food they may have. Once the food is known...
In this activity aimed at primary level, children investigate the types of transport used to send food around the world. Linked to work in geography on food miles, sustainability and improving the environment, children investigate how food is transported and the impact that this can have on the environment. They go...
|Subject(s)||Science, Food Preparation and Nutrition, Design and technology|
|Published||2010 to 2019|
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- Rowett Institute of Nutrition and Health