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.

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

This is the final unit in this module, i.e. sessions 6 – 10. By this stage students should be confident in the cooking area, know the use of many different types of equipment and becoming more creative in their cooking. During this unit, students consolidate their understanding by cooking a main meal component. You may wish to observe students’ practical work using the practical observation sheet. The result of this observation, along with their previous practical work, goes towards their ‘licence to cook’.

This session allows students to build confidence in using the hob. Although the hob may have been used in Session 3, this session concentrates on its safe use. In addition, it consolidates knife skills through the preparation of a variety of different vegetables. As with other sessions, it also provides opportunities to assess students’ practical capability. You could use the practical observation sheet to help. During this session, students will make either a vegetable chowder or minestrone soup.

This is an introductory session about students getting to grips with cooking and the working area. Some students may have had experience handling food before; others may not. This session allows all students to become familiar with, and therefore more confident in using, the cooking area. It also provides you with the opportunity to assess their practical capability, e.g. handling of food and use of equipment. You could use the practical observation sheet to help. During this session, students will make either a fruit fusion or dippy divers.

This session introduces students to the safe use of the oven, as well as consolidating the use of other pieces of equipment. By now students will begin to feel more confident in the cooking area, understand where different equipment is stored and follow the routine of different activities. It also provides you with the opportunity to assess their practical capability, in readiness for the observation in Session 5. You could use the practical observation sheet to help. During this session, students will make either fruity flapjacks or tropical granola bars.

This session welcomes students back to the cooking area after they have completed their first module, i.e. sessions 1 to 5. The students should be familiar with their surroundings, understand safety aspects of using the cooker and be confident in using a range of kitchen equipment. This session aims to build on this confidence, offering students greater flexibility to be creative. It also provides you with the opportunity to assess students’ practical capability. You could use the practical observation sheet to help.