An in-depth look at the process of digestion. This video was developed in the 1990s and some aspects are dated. The key teaching points are still relevant for 11-16 year old students today.

This video provides clear instructions on how to produce Tantalising tuna wraps. The recipe is suitable for primary school students.

Learn about the three different milking parlous: herringbone, rotary and robotic.

This video provides clear instructions on how to produce Fancy fish fingers. The recipe is suitable for early years and primary school students.

Sophisticated technology is used to help ensure the welfare of cows and the quality milk. A variety of technology is used on the farm using computers to monitor the cows, activity collars and feed distribution.

Slurry is a mixture of cow manure and the water used to wash out the cow shed. The slurry lagoon or store will hold the mixture for up to six months until it is needed to be spread onto the land to help crops grow.

This video provides clear instructions on how to produce Marvellous mackerel pâté. The recipe is suitable for early years and primary school students.

Most dairy cows graze outdoors during the summer and are housed in sheds in the winter to protect the animals.

A dairy farmer explains the free stalls system used on his farm.

In this story the Food investigators learn about different types of fish and how they are caught.

Based on the latest science, the British Nutrition Foundation has put together a video podcast to help explain how we can manipulate the diet, to help us feel fuller after eating and to help us maintain a healthy body weight. The podcast is split into 2 parts and is suitable for a wide audience, including schools. For more information go to: www.nutrition.org.uk www.foodafactoflife.org.uk © British Nutrition Foundation 2009

Based on the latest science, the British Nutrition Foundation has put together a video podcast to help explain how we can manipulate the diet, to help us feel fuller after eating and to help us maintain a healthy body weight. The podcast is split into 2 parts and is suitable for a wide audience, including schools. For more information go to: www.nutrition.org.uk www.foodafactoflife.org.uk © British Nutrition Foundation 2009

Presented by Professor Ian Macdonald, the University of Nottingham, at the Food Addiction Symposium 7 October 2013.

The Guidelines document sets out a series of voluntary guidelines which can be adopted as part of a good practice approach by those that produce and use education resources for schools about food throughout the UK. It is hoped that they will be used to further support the work of food education in schools, ensuring that children and young people use up-to-date, evidence-based and high-quality resources to support their learning about food.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet to record information on special breads.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet on coordinates.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheets that the children match the foods that share the same ingredients.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet to aid children in describing the features of recipes.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet for bread tasting.