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.

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.

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

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.

A Powerpoint and a quiz on how food is grown.

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 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.