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This resource is suitable for pupils aged 11 to 14 and helps them learn the food groups, their role within the body, the types of food which make up a healthy diet, and the importance of eating a balanced diet. The comprehensive teaching notes include food bingo cards and flash cards which include images to help...
This resource for Key Stage Three and Key Stage Four students provides some statistics about the eating habits of children in Italy and asks students to compare and contrast these with their own eating habits. Through this activity, students have to interpret charts and graphs, plan how to collect data and design a...
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...
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...
The Chilled Food Association (CFA) was formed in 1989 to establish, continuously improve and promote best hygienic practice standards in the production of retailed chilled prepared food. CFA represents many of the leading names in UK chilled prepared food production, predominantly supplying the retail trade.
...From the Chilled Food Association, this resource helps students to think about bacterial contamination of food and how the risk of contamination can be reduced. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers...
From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom.
The materials consist of a lesson plan, stimulus materials and...
In this lesson, pupils 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.
From the Chilled Food Association (CFA), these activities are aimed at Key Stage Three students and look at a range of topics that include:
* Common bacteria that cause food spoilage
* Reducing the risks of bacterial contamination
* Food hygiene
* Food and taste
* Developing a new food...
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...