Worksheet for children to categorise food from plants or animals.

This provides an overview of the needs and requirements for energy in the diet.

A presentation, worksheet and quiz exploring hydration.

Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste.

Biotechnology and nanotechnology. This section provides information to help teach about food processing.

Explain to children that food packaging often displays nutrition information which can help people make choices. Use the Food labels PowerPoint to highlight how this information is presented and how it can be used.

Use the Animals PowerPoint to look in more detail at the foods from animals.

Match the labels to the parts of the body. Follow the link for more resources.

Created for 7-11 year olds, this set of resources developed by ‘British Nutrition Foundation’, form part of a series of successful lessons exploring healthy eating for children. This section provides you with detailed teaching plans, worksheets, notebook documents and also includes links to all the downloadable resources to support teaching of ‘Cooking: Key fact 3 - When planning to cook, we need to select the most suitable ingredients, equipment and food skills for successful results’.

Created for 7 - 11 year olds, this set of resources developed by ‘British Nutrition Foundation’, form part of a series of successful lessons exploring healthy eating for children. This section provides you with detailed teaching plans, worksheets and presentations and also includes links to all the downloadable resources to support teaching of ‘Food and farming: Key fact two - Food is processed on different levels to make it edible and safe’.

This set of resources developed by ‘British Nutrition Foundation’, form part of a series of successful lessons exploring healthy eating for children aged 5-7 years. This section provides you with detailed teaching plans, worksheets and presentations and also includes links to all the downloadable resources to support teaching of ‘that food is a basic requirement of life and we need food to grow, be active and maintain health.

Created for 7-11 year olds, this set of resources developed by ‘British Nutrition Foundation’, form part of a series of successful lessons exploring healthy eating for children… This section provides you with detailed teaching plans, worksheets and presentations and also includes links to all the downloadable resources to support teaching of ‘Cooking: key fact 4 - There is a range of additional food skills which enable us to cook.’

The aim of this session is to help children understand that breakfast is an important meal that should be eaten everyday and include food and a drink. The main activity, ‘Have a go’, involves preparing a healthy breakfast smoothie where children will learn about getting ready to cook, the ingredients, food preparation skills and how to make a smoothie.

Smart foods, sometimes known as modern/novel materials/foods, is a collective term for the study of new developments in materials.

A worksheet looking at sensory evaluation.

The powerpoint provides an overview of the needs and requirements for nutrients in the diet. Follow the link for lesson plans.

This story is about the Food investigators welcomed students from China to their school and explored Chinese cuisine and cheese-making. Includes a worksheet on how milk is made.

This story is about the Food investigators welcomed students from China to their school and explored Chinese cuisine and cheese-making. The children research the moon festival in China.

This story is about the Food investigators welcomed students from China to their school and explored Chinese cuisine and cheese-making. Includes basic phrases in English and Chinese.

This story is about the Food investigators welcomed students from China to their school and explored Chinese cuisine and cheese-making. Includes a worksheet for working out how much calcium is in certain foods.