A Catalyst article examining if there are harmful chemicals in farmed fish. Oily fish such as salmon, tuna, sardines and mackerel contain plenty of protein, vitamins and the right sort of fats. They are rich in omega-3 fatty acids which are released when fats are digested. The human body uses these fatty acids to...

This resource explores what a vegan diet involves and considers the social and political implications of a vegan society. It is part of the collection of educational resources from The Economist Educational Foundation.

Session 1:

• Explore different kinds of diets
• Reflect...

A range of Nuffield Foundation resources for students to develop and reveal their capability, longer more open tasks requiring designing, making and evaluating are necessary. Sometimes these activities are referred to as projects, or design and making assignments. In Nuffield Design and Technology these are called...

A selection of chooser charts developed by the Nuffield Foundation, focusing on designing at Key Stage Four to help students make decisions about approaches to take for strategy and communication. Tasks are available for Key Stage Four in electronic products, food technology, graphics products, product design and...

A set of Key Stage Four Nuffield Foundation capability tasks focusing on design, making and evaluation in food technology.

For students to develop and reveal their capability longer more open tasks requiring designing...

A set of Key Stage Four Nuffield Foundation chooser charts focusing on food technology.

Chooser charts help students make decisions about approaches to take for strategy and communication. The chooser charts are particularly useful when students are tackling open-ended projects, such as capability tasks.

A set of Key Stage Four Nuffield Foundation resource tasks focusing on food technology.

Resource tasks are short, practical focused, activities designed to teach the resources for capability in a way which should intrigue and amuse students.

In this lesson students learn that food is eaten and digested in the body to allow the absorption of energy and nutrients and there are two types of nutrients - macronutrients and micronutrients.

They explore the three types of carbohydrates: monosaccharides, disaccharides and polysaccharides, intrinsic...

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.  There are opportunities for students to:

• make and test their own cottage cheese
• to consider the effect of processing on lactose content of foods
• to...