This resource supports teachers in delivery of the Food Choice units within the Food Preparation and Nutrition GCSE. The resources are suitable for all awarding body requirements and are presented in a Power Point presentation and student activity sheet.

The resources looks at the choices we make as...

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...

A Nuffield design hexagon task focusing on food technology. The resource aims to extend understanding of how to evaluate a design by thinking how it affects people and whether it performs as expected.

This resource...

A set of design guides for Key Stage Four focusing on food technology providing a straightforward way for students to become familiar with the sorts of questions they should ask when designing for a particular focus area.

A set of design guides for Key Stage Four focusing on electronic products providing a...

Aimed at primary learners, this resource looks at food, nutrition and healthy eating and links to the topic of animals, including humans.

In this activity, children cut out and assemble the template of a food wheel and use it to plan a balanced meal or diet for the day. The wheel contains nutritional...

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...

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...

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.  

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...

Aimed at very young learners, this resource looks at fruit and the part it plays in a healthy diet. Children are asked to cut out fruit pictures and place them onto cards showing a quad bike, a speedboat, a snowboarder and a ballerina.

This resource has been produced by the Rowett Institute of Nutrition and...

In this activity students investigate the use of additives, such as citric acid and baking powder, in chilled drinks to inhibit microbial growth by increasing or decreasing the pH.

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....

This resource investigates the use of pectin as a natural gelling agent in the manufacture of jams and preserves to retain their viscosity. A worksheet based task acts as an introduction, leading to investigations to identify the conditions necessary for gel formation using liquid pectin.

This booklet, aimed at primary level, contains eighteen activities linked to health and diet, incorporating many cross curricular links. The activities look at various aspects of healthy eating and lifestyle including: identification and classification of fruit and vegetables, plant lifecycles, food groups, a...