These 8 practical tips provide a brief overview of healthy eating and will encourage your students make healthier choices. Based on the official guidelines from the NHS, these posters have been designed to fill a standard size classroom display board. They can also be printed and laminated and displayed individually around your classroom. The questions can also be used as a starter activity or extension task and aim to encourage discussion. This resource includes the following posters – A3 8 Healthy Guidelines - Title (3 Sheets - cut in half and join together) A3 8 Healthy Guidelines - Carbohydrates A3 8 Healthy Guidelines - Fruit & Vegetables A3 8 Healthy Guidelines - Fish A3 8 Healthy Guidelines - Saturated Fat & Sugar A3 8 Healthy Guidelines - Salt A3 8 Healthy Guidelines - Weight A3 8 Healthy Guidelines - Water A3 8 Healthy Guidelines - Breakfast A5 8 Healthy Guidelines - 8 x A5 questions (starter / extension activity)

This set of 6 A3 posters provide a brief biography of some of the UK’s most influential celebrity chefs. Designed to give students a bit more of an insight into what it takes to become a celebrity chef and what skills and training are required as well as a few fun facts. Encourage your students to continue Food and Nutrition beyond their time in the classroom! The display has been designed to fill a standard size square classroom display board. They can also be printed and laminated and displayed individually around your classroom. This resource includes the following posters – A3 Celebrity Chefs - Title (2 Sheets - cut in half and join together) A3 Celebrity Chefs - Nadiya Hussain A3 Celebrity Chefs - Mary Berry A3 Celebrity Chefs - Jamie Oliver A3 Celebrity Chefs - Liam Charles (GBBO) A3 Celebrity Chefs - Ranveet Gill (Junior Bake Off) A3 Celebrity Chefs - Nigella Lawson

This set of 13 A3 posters provide a brief overview of how the food we eat impacts the environment. Designed to give students a bit more of an insight into how the food we eat and its production has an impact on the environment and how we can make choices to reduce this. The display has been designed to fill a standard classroom display board. They can also be printed and laminated and displayed individually around your classroom.

A set of exam practice questions about nutrition - complete with answers. This resource can also be used as a cover lesson. These questions have been designed as a revision aid for KS4 students studying Food Preparation and Nutrition. The questions within the word document can also be modified for younger years to complete in class or independently with support from a text book / work book. There are 34 questions with up to 50 marks available. Sample questions include - Give an example of a meal which would provide a high level of fibre Give 3 examples of foods which are a good source of carbohydrates. Give 2 examples of a fat soluble nutrient, its function and source. What is Beta carotene converted to in the liver? Which nutrient, often found in fish and seafood helps to strengthen bones and the enamel in our teeth? This resource contains the following editable word documents: -Nutrition Question Paper -Nutrition Answer Paper

Create your very own giant food thermometer for your classroom! A wonderful teaching aid for food safety and hygiene and a really striking display! The thermometer is approximately 2.7meters long when printed on A3 paper! 7 sheets of A3 (landscape format) - easy to construct by matching up the lines! All you need to do is print this out and join the sheets together then cut a tiny piece out of each sheet to reveal the numbers underneath! It can also be reduced to A4 or A5 size to fit in smaller spaces! This resource includes a separate PDF with pre-printed temperatures such as boiling point, body temperature, fridge and freezer temperatures, the danger zone etc. Add these to the thermometer or let your students do this as an activity. We have laminated ours and use it as a starter activity with KS3.

Reduce the risk of cross contamination in the food room and make it easy for students to identify the correct chopping boards. These posters can be printed at various sizes and laminated before being displayed around your classroom. This resource includes the following posters - A3 Chopping Boards Key A4 Chopping Board - White - Dairy A4 Chopping Board - Yellow - Cooked Meat A4 Chopping Board - Red - Meat A4 Chopping Board - Blue - Fish A4 Chopping Board - Green - Fruit & Vegetables

This set of 6 A3 posters provides a brief biography of some of the UK’s most influential celebrity chefs. The second in our ‘Celebrity Chefs’ series, designed to give students a bit more of an insight into what it takes to become a celebrity chef and what skills and training are required as well as a few fun facts. Encourage your students to continue Food and Nutrition beyond their time in the classroom! The display has been designed to fill a standard size square classroom display board. They can also be printed and laminated and displayed individually around your classroom. This resource includes the following posters – A3 Celebrity Chefs - Title (2 Sheets - cut in half and join together) A3 Celebrity Chefs - Prue Leith A3 Celebrity Chefs - Gino D’Acampo A3 Celebrity Chefs - Ella Woodward (Deliciously Ella) A3 Celebrity Chefs - Heston Blumenthal A3 Celebrity Chefs - Monica Galetti A3 Celebrity Chefs - Paul Hollywood

This PowerPoint presentation has been designed to give an introduction to food presentation and photography. There are 42 slides in total - some with text and some with images.There are also practical hints and tips to encourage your students to consider different presentation skills which should ultimately improve their photography. It was initially designed for GCSE students to help with their NEA coursework but we now use it with students from Year 7-9 to document their practical work. The slides can also be printed out, laminated and displayed individually around your classroom. We have a ‘Look what we made’ washing line in our food room which students love contributing to - we swap the photos round termly and offer merits to encourage participation! This resource includes the following slides – Good Food Photography - Top Tips Lighting Portion Size Surface Angle Photographing Pasta Documenting the Process Photographing Cakes and Tartlets Inspiration & Image Credits Food Presentation & Garnishes Using Vegetables to Garnish Julienne Vegetables Tomato Rose Strawberry Fan Cucumber Twist Drizzles Chocolate Curls Chocolate Leaves Dipped Strawberries Feathering There is also a PDF printable which can be used for display purposes or as a printable resource.

A set of 7 printable revision cards for students studying GCSE Food & Nutrition. These cards test students knowledge by identifying where certain bacetria are found, the conditions that effect bacterial growth and the associated symptoms when you come into contact with them. Campylobacter E. coli Listeria Salmonella Staphylococcus aureus Bacillus Cerus Clostridium Perfringens Simply print these out cards back to back, cut out and laminate. Use as a revision aid or as a starter or extension activity.

Energy is provided by the food and drinks we consume. Food and drinks contain macro nutrients – carbohydrate, protein and fat which are broken down in the body to provide energy. At least 50% of our energy should come from starchy carbohydrates, 15% from protein and NO MORE than 35% from fat. Our body needs energy from food to : stay alive, be active, grow and keep warm. This document is suitable for KS3 students studying Food Preparation and Nutrition and for KS4 as a revision aid. It covers the following topics - An introduction to energy Why do we need energy Factors influencing energy requirements - BMR / Gender / Age / PAL etc Energy Balance and how to measure energy Recomended energy values of protein, fat and carbohydrates It can also be modified for younger years to complete in class or independently with support from a text book / work book. This resource contains the following documents: -Energy & Energy Balance - Word document (editable) -Energy & Energy Balance - PDF (printable)

This resource has been designed in accordance with the GCSE Food Preparation and Nutrition syllabus (AQA). It contains a 12 page pdf which lists the food skill groups assessed during this course. The sheets also give examples of how the content can be taught through practical lessons. Students must know how and when these food preparation skills can be applied and combined to achieve specific outcomes. The choice of recipes to exemplify the skills will be at the discretion of the school or college, although some recipe suggestions have been included as suitable examples. These skill sheets can be linked back to the course documentation and are referenced throughout as follows - Skill 1 (S1) Skill 2 (S2) etc. Laminate and display the sheets in your classroom as a visual reminder for students studying GCSE or issue students with printed copies to refer to when planning their NEA coursework and practical work.