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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...

Nutritional problems faced in the developed countries have changed radically since the first edition of this classic book appeared over 30 years ago.

The editors, helped by an multidisciplinary team of...

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.

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 item is one of over 25,000 physical resources available from the Resources Collection. The Archive Collection covers over 50 years of curriculum development in the STEM subjects. The Contemporary Collection includes all the latest...

The Action Against Stunting (AAS) p...