I take no credit for this food a fact of life resource - <br /> <br /> I feel this is a great worksheet for students when identifying food groups for KS3 groups. Ideal for use with food cards as a starter or for students to sort ingredients from their practical lesson/own recipes as an extension task.

12 bright and colourful A4 posters to display in your classroom to show and familiarise students with the twelve practical skill groups which are integral throughout the new AQA Food preparation and nutrition specification. This is also useful to identify skills used in GCSE to students in KS3. This resource also includes the practical equipment and assessment sheet which I have created to use with the posters to help students grade the difficulty of their chosen recipes.

A powerpoint booklet containing 11 worksheets and practice exam questions covering the following topics in the new AQA GCSE Food preparation and nutrition course for section 3.2 Food, Nutrition and Health. Protein (sources, functions, values , deficiency and excess), Fats and Oils (Saturated fats, Unsaturated fats, function, deficiency and excess), Carbohydrates (sugar, starch and dietary fibre, deficiency and excess), Fat soluble vitamins (retinol, carotene, vitamin D, Vitamin E, Vitamin K - function, main sources, effects of excess, effects of deficiency and DRV's, Water soluble vitamins (B1, B2, B3, Folic acid, B12, vitamin C - function, main sources, effects of excess, effects of deficiency and DRV's), Minerals (calcium, iron, sodium, fluoride, iodine, phosphorus - function, main sources, effects of excess, effects of deficiency and DRV's), Water (function, water loss, fluid needs), Informed choices (guidelines, dietary groups, lifestages), Energy needs (lifestages, BMR &amp; PAL, recommended energy sources, energy balance), Nutritional Analysis (using food explore) and Diet, Nutrition and health (obesity, cardiovascular health, bone health, dental health, iron deficiency anaemia and type 2 diabetes). <br />

<p>This ’ bundle’ includes the following resources allowing successful completion of the Unit 2 , Understanding Food.<br /> Perfect for non-subject specialists or those looking to jump start this course with minimal planning snd creation of resources.<br /> Have used these resources successfully with our 2016/2017 and our current 2017/2018 and 2018/2019 cohorts.</p> <p>-Differentiated powerpoint and word document for each task in Unit 2 (questions matched to PASS, MERIT and DISTINCTION assessment criterions) .<br /> -Blank student template (on powerpoint) which is labelled with assessment criterion and also includes context overview (perfect for student submission checklists)<br /> -6 banks of recipes (including ingredients and equipment lists) for Pasta, Meat Dish, Pastry Recipes, Vegetarian Recipes, Main meal with rice and Fruit Dish recipes.</p>

This resource was created for a 'drop down' revision day where students went through the exam paper through 5 different practical activity tasks. This could alternatively be used as 5 separate lessons.<br /> <br /> There are 5 sessions/lessons with lesson plans, worksheets and links to resources for task 1 to task 5 in the exam which includes:<br /> -A Balanced Diet <br /> -Diet through lifestages<br /> -Diet analysis and recommendations<br /> -Food labelling<br /> -Identification of Red/amber/green foods and suggestions of healthier alternatives <br /> <br /> Let me know how you decide to use this resource in your school via the comments section!

This is a comprehensive 77 mark paper which covers the 'Food Science' section of the new AQA Food Preparation and Nutrition Course. Please find multiple choice, short answer and extended answer questions.<br /> Please see a detailed mark scheme attached.<br /> <br /> I hope you find this resource useful!

A powerpoint booklet containing 6 worksheets with keywords and extension tasks for each lesson, a keywords glossary and some practice exam questions covering the following topics in the new AQA GCSE Food preparation and nutrition course for section 3.4 Food safety. Food spoilage and contamination - microorganisms and enzymes, the signs of food spoilage, microorganisms in food production and bacterial contamination. Principles of food safety - buying and storing food, preparing cooking and serving food.<br /> <br /> Please see my other booklet available for Food, Nutrition and Health. I will also upload booklets for the remaining topics over the next few weeks.<br />

This pack includes 4 x bright and colourful posters detailing the new AQA food preparation and nutrition course structure. <br /> There are 2 x specification posters can be printed onto A3/A4, joined together and laminated for an informative specification overview. These are ideal for classroom displays and options/open evenings to inform students and parents alike. There is also an assessment structure and assessment objectives poster.<br /> <br /> Please also see the skills sheets and assessment pack which I have created which follows the same colour schemes also provide practical skills S1-S12 and also a practical assessment worksheet.<br /> <br /> I hope you find these resources as useful as I do! <br />

I have created a 15 slide powerpoint with 'model' answers to each question on the May 2016 paper - designed to be accessible to students. The paper is split into 5 tasks, where each task is made up of multiple parts including moderate to long answer questions. <br /> Some questions are signposted to explain to students how to achieve the Pass, Merit and Distinction criterions.<br /> I use this teaching resource when students make purple pen improvements to their marked exam papers; during walking talking mocks; exemplar for non-specialist or inexperienced teaching staff and as revision tool to help less able students / younger year groups when requiring a writing frame for examination questions.<br /> **Please let me know if you like this resource and how you use it in your lessons. I will upload further past paper model answers if the response is positive**

This is PowerPoint presentation I made for an observation lesson with my year 10 core girls PE group whilst doing body pump as part of their fitness block.<br /> <br /> It is designed to be fun, competitive and educational. Each exercise has photos and key points for good technique and an interactive Q&amp;A slide showing the muscular system where students can guess the targeted muscle groups providing differentiation for your group. Further differentiation can be provided by use of different weighted equipment / own body resistance. There is also a competition at the end and pyramid session plan for you to follow.<br /> <br /> The lesson objectives are:<br /> Students will be able to safely replicate with good technique different resistance exercise<br /> Students will be able to name key muscle groups<br /> Students will be able to name key muscle groups and suggest targeted exercises to improve muscle tone.<br /> <br /> I hope you find this resource useful :)

This is a 2 page resource covering the advantages and disadvantages of different dry and moist cooking methods<br /> -Boiling/simmering<br /> -Stir frying<br /> - Baking<br /> - Steaming<br /> -Microwaving

The examination element of NCFE Food and Cookery is worth 25% of students final grade. This revision card pack contains 10 quiz style cards comprising of 10 questions each with answers in red (ideal for non-specialist teaching staff or when students are doing peer work). <br /> The Unit 3 examination is split into 'five tasks' covering various topics and I have created 2 x 10 question revision cards for each task. <br /> I have packs of these printed and laminated on a keyring for staff in the department and are super handy to have as effective starters and plenaries in theory lessons - a great way to show progress in lessons and over time!

This is a clear and colour coded revision map perfect for informative room displays or as a large scale revision tool for the micronutrient, Protein. The revision map details the structure and properties, main food sources, functions in the body, deficiency and excess. There is also a keywords factsheet. <br /> <br /> I hope you enjoy this resource! You may just want to add your own photos :) <br /> <br />

This is a great Starter / Plenary / Revision resource where students have to group the function, sources and deficiency of Ascorbic acid, Thiamin, Riboflavin, Niacin, Folic Acid and Cobalamin.<br /> Suitable for the new AQA Food preparation and nutrition specification for unit Micronutrients 3.22 &gt; Vitamins 3.2.2.1&gt; Water Soluble<br />

A good resource to use for the new AQA food preparation and nutrition course when covering micronutrients- fat soluble vitamins. Ideal to use for starters or plenaries in lessons and/or as a revision tool. Students needs to correct group the cards together. The cards cover the name, function, main sources and deficiency of fat soluble vitamins A retinol, A Beta carotene, Cholecalciferol (vitamin D), Tocopherol (vitamin E) and Vitamin K.

This mid term assessment tests students knowledge of the first 5 lessons in the new spec Unit 1 ; 1.1 functions of the skeleton, 1.2 bone location, classifications and functions, 1.3 the vertebrae column, 1.4 structure of the skeletal system, 1.5 movements of joints, ligaments and tendons.<br /> <br /> Please also find attached the mark scheme for this mid term assessment.

These ks3/ks4 resources are designed to be printed and laminated and displayed in practical learning environments (such at the sportshall, gym, fitness suite and even changing rooms etc.) and used as a discussion point at the beginning or end of a fitness lesson. Many of the immediate/regular effects have GCSE level terminology which could be set as a homework task for KS3 - creating stretch and challenge.<br /> <br /> One powerpoint solely focuses on the immediate effects and the other regular effects of exercise.<br /> <br /> Please let me know how you decide to use these in your school!

This is a colourful keywords display which can be used to complement both the ks3 curriculum, GCSE and A-Level/higher diploma specifications for food technology specifications. A very useful resource to aid students when completing sensory analysis tasks!<br /> This is also a great way to ensure you use literacy across the curriculum.<br /> <br /> I have had these keywords for appearance, flavour, smell, sound and texture laminated and then displayed on a large board in my classroom.

This 20 mark mid term assessment tests students knowledge of the following unit 1 topics; 1.6 Classifications and roles of muscles, 1.7 Voluntary muscles, locations and roles, 1.8 Antagonistic muscles, muscle pairs and 1.9 Fast and slow twitch muscle fibres.<br /> <br /> Please also find attached the mark scheme for this mid term assessment.

This resource is designed for KS4 GCSE/BTEC/NCFE Physical Education students to introduce/recap the components of fitness through a more practical delivery outside of the normal classroom. It helps to engage students who are more challenging but also allows for differentiation based on the resource card you give to each student. <br /> <br /> It contains the components of fitness, definitions and fitness tests on 33 separate powerpoint slides which can be printed and laminated. It also has a two page worksheet and lesson plan including a stretch and challenge activity and ideas for G&amp;T and SEND students. <br /> <br /> Let me know via the comments how you decide to use this resource in your school!

I take no credit for this excellent resource from food a fact of life.<br /> <br /> I use this worksheet for students as an extension in practical lessons or alternatively set homework. Please see my sensory analysis keywords display which aids students in completing this worksheet. It also brightens your classroom and hits the literacy across the curriculum box :)