Use the Energy Portions Worksheet (Excel) to model the affect of changing portion size on the energy provided.

A presentation looking at different types of flour.

A presentation looking at the cereal harvest.

A series of remote learning activities looking at the topic of food hygiene and safety.

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.’

Children use the food pictures to decide what they like and don’t like to create a food book.

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 includes detailed teaching plans, worksheets and presentations as well as links to all the downloadable resources to support teaching of ‘Food and farming’.

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.

Use the Animals PowerPoint to look in more detail at the foods from animals.

An overview of the needs throughout life.

This section provides information to help teach about the functional properties of food.

To know about the development of Dietary Reference Values.

Use the Food labels PowerPoint to highlight how information is presented and how it can be used.

This section provides information to help teach about the functional properties of food.

A worksheet for children to plan what they are cooking.

A worksheet exploring food production.

A worksheet to show how energy needs change over time.

Several fun photo jigsaws of kitchen equipment.

A knowledge organiser providing key facts around energy, nutrients and digestion.

Understanding where our food comes from, and how it is produced, helps individuals make more informed choices about their diet. To support this aim, we have developed a set of case studies focusing on dairy farming, covering: animal health and welfare; the environment and sustainability; diversity of farming systems; the production of milk and other dairy products.