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...

Looking to discuss the big, contestable questions in STEM? This collection of resources from The Economist Educational Foundation supports students to understand how the scientific and technological processes of the modern world are intertwined with political decisions and ethical calculations. They help develop...

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...

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 activity pack provides a range of activities that promote cross-curricular learning, so that STEM can be linked to other curriculum subjects and to children's own backgrounds, lives and interests.  It has been designed for British Science Week 2023 on the theme of 'connections'.

The activities included...

In this activity, students make an indicator using red cabbage and test the pH of household products. The resource provides some background information on colour pigments and nutritional information about red cabbage. A sample results table is provided with questions for students to answer.

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 (CFA), these activities are aimed at Key Stage Four 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 product * Work in the chilled...

Two worksheet based activities that can be used to identify the impacts of technology upon people to sustain their communities in the future. The first activity considers the cultural impact upon sustainability with key questions to research and the second task is an analysis activity looking at cultural, economic...

Julia is a dietitian for Addenbrookes Hospital, she discusses her role in this video.

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