a) Is toigh le crodh a bhith air am bleoghan 2-3 turas san latha. A’ sealltainn ro sreath chleocan, cuin a thathar a’ bleoghan nam bó? b) Tha iomadh dreuchd aig a’ Bh-ph Jenkins air a tuathanas. Cuir na spógan a tha dhÌth air na cleocan.

Stèidhichte air an sgeulachd, innis mar a gheibh sinn bainne.

Ullaich seisean-blasaid le 4 diofar sheórsachan càise.

Leugh neo-fhicsean agus freagair sreath cheistean stèidhichte air an teacsa.

Bidh diofar uiread bainne aig crodh gach latha. SgrÌobh sÌos an tomhas.

Sreath cheistean mu na tha Alisha, Raghnall, Nicola agus Iordan a’ gabhail de bhainne, chaise is iogart thar seachdain.

Dèan liosta de na diofar bhlasadan-bÌdh a dh’fhaodadh na caraidean a dhèanamh bho bhainne, chàise agus iogart.

Tha10 ceistean matamataig càise ann, le na 4 gnÌomhachdan. Feumaidh clann gach ceist matamatag càise oibreachadh a-mach.

Tha facail a dhìth air cuid de na seantasan san sgeulachd. Lìon a-steach na facail a tha a dhìth.

In this story Mr Valdez takes the class on a dairy farm visit. They meet Mrs Jenkins, the farmer, and learn about how milk is produced. Includes a worksheet to practice when to use speech marks.

The See & Eat project is about learning to love vegetables - for young children. There are ebooks for 24 different vegetables from aubergines and butternut squash to spinach and sweet potato! https://www.seeandeat.org/ebooks/ The research team at Reading have shown that looking at simple picture books of where vegetables come from, how they grow, in shops, being prepared and ready to eat can help preschool children learn to like vegetables that they haven’t tried before or didn’t previously like. The psychology behind this is that seeing images of a food can make it feel more familiar and can help reduce the natural anxiety that many young children have about trying new foods. The project is led by psychologists at the University of Reading and funded by the European organisation EIT Food*.

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

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

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 ‘Food and farming: Key fact two - Food is processed on different levels to make it edible and safe’.

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’.

This section provides information to help teach about different aspects of food spoilage, food preservation, food hygiene and safety.

This section provides information to help teach about diet and lifestyle factors.

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