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Food a Fact of Life
British Nutrition Foundation - Food a Fact of Life (Secondary)
This collection supports learning about healthy eating, cooking and where food comes from. It links to many aspects of physical development, understanding the world and communicating ideas, whilst also aiding vocabulary development and group work. The British Nutrition Foundation provides information relating to nutrition. It exists to deliver authoritative, evidence-based information on food and nutrition in the context of health and lifestyle.
The Food a Fact of Life education programme is managed by the British Nutrition Foundation in partnership with the Agriculture and Horticulture Development Board (AHDB).
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Where food comes from
In this lesson, students learn about agriculture and the different types of farming systems in the UK, including higher welfare and free-range systems of meat and egg production. They also learn about the principal crops grown in the UK and food assurance schemes to inspect fresh produce and ensure it meets...
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....
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 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...
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| Subject(s) | Design and technology, Food Technology, Food Preparation and Nutrition, Science, Biology |
|---|---|
| Age | 11-14, 14-16 |
| Published | 2010 to 2019 |
| Published by | |
| Collections | |
| Direct URL | https://www.stem.org.uk/cxhw2f |
