A presentation exploring the basic food processes used to produce our food.

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 list of questions about the main stages in the grain chain and process to make flour.

A poster looking at the steps red meat takes from farm to fork.

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

A fact sheet about the journey of wheat to bread.

A presentation looking at types of bread.

A worksheet looking at wheat and grains.

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.