Filters
Clear allSubject
- Careers (13) Apply Careers filter
- Climate Change (2) Apply Climate Change filter
- Computing (1) Apply Computing filter
- Cross curricular (5) Apply Cross curricular filter
- Design and technology (105) Apply Design and technology filter
- Engineering (5) Apply Engineering filter
- Mathematics (3) Apply Mathematics filter
- Science (46) Apply Science filter
- STEM Ambassadors (1) Apply STEM Ambassadors filter
Age range
Type
- Activity sheet (29) Apply Activity sheet filter
- Article (9) Apply Article filter
- Group work (1) Apply Group work filter
- Information sheet (14) Apply Information sheet filter
- Open-ended task (2) Apply Open-ended task filter
- Poster (6) Apply Poster filter
- Presentation (5) Apply Presentation filter
- Research (7) Apply Research filter
- Teacher guidance (15) Apply Teacher guidance filter
- Textbook (3) Apply Textbook filter
- Video (25) Apply Video filter
- (-) Remove Include Physical Resources filter Include Physical Resources
Showing 139 results
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...
This book is part of the Archive Collection which is available to view at the National STEM Learning Centre.
In this experiment students prepare a smear slide of yoghurt and observe Gram stained bacteria using a microscope. The lesson also looks at magnification and representing numbers in standard form.
Curriculum links include:
* Working Scientifically - Experimental Skills and Investigations: use...
From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.
The materials consist of a lesson plan, stimulus materials and suggested...
Fibres and Fabrics was...
Nutrition was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course emphasised the influence of food choice on health. The authors appreciated that entrenched attitudes to food and...
Fibres and Fabrics was...
Fibres and Fabrics was...
Food Science was one...
Food Science was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course was designed to help students understand the scientific principles underlying the practical work they would do in...
Food Science was one...
Nutrition was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16....
People and Homes was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged...