What should you do before you cook?

A worksheet about the information required on food labels.

A worksheet to compare a food diary for 3 days to the Eatwell Guide.

A set of photo cards showing the the journey of cereals (wheat) - from field to fork.

A set of photo cards showing the the journey of potatoes - from field to fork.

A Knowledge organiser providing key information around food labelling and health claims.

A Knowledge organiser providing key information around good food hygiene practices.

A presentation to support learning about food in Victorian times.

A presentation introducing red meat.

A worksheet looking at types of preservation.

A poster about food safety and hygiene.

A series of remote learning activities looking at the topic of food commodities.

A presentation around different types of fish.

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 food processing.

This collection of resources has been designed to support teaching about the Eatwell Guide, the UK healthy eating model. Resources include: Presentations Videos The Eatwell Challenge game Worksheets The resources are suitable for 5 - 16 years.

This set of resources developed by ‘British Nutrition Foundation’, form part of a series of successful lessons exploring healthy eating for children aged 7-11 years.

Children can label the map of the UK with foods grown in this country.

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