Match the food labels to the pictures of World produce.

This section provides you with detailed teaching plans for Key Fact 3, including links to all the downloadable resources. Includes food cards for children to put into the right food groups.

Use the Occasions PowerPoint to highlight a number of different celebrations and festivals which include specific food, e.g. Passover and Matzo crackers, Christmas and turkey.

In this story, Mrs Begum’s class learn about where potatoes come from by growing their own potato plant in a bucket. Includes worksheet to record survey information.

To be able to recognise a range of basic ingredients.

Follow the link for more resources.

There are lots of different pieces of equipment used in cooking, some of which have special jobs.

9 flash cards of related illustrations with key questions from the BNF food safety poster

A worksheet exploring how different kitchen equipment is used.

This guide is designed to provide general information on hydration for teachers.

In this story the Food investigators learn about different types of fish and how they are caught. They also taste fish cakes.

A worksheet for children about what plants are grown on a farm. Follow the link for lesson plans and resources.

Read out the Scenario Cards to the children and see if they can explain what should be done, e.g. somebody wants to sneeze while they are in the middle of peeling a carrot, what should they do?

Follow the link for further resources.

Write a letter to Nicola to persuade her to eat fish.

In this story, Mrs Begum’s class learn about where potatoes come from by growing their own potato plant in a bucket. Includes worksheet for labeling the parts of a potato plant.

In this story, Alisha helps Ronnie put together a colourful fruit and vegetable basket for his Grandma’s birthday. Worksheet included with a focus on milk and dairy.

A healthy scones recipe for children.

A healthy fruit kebab recipe.

Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste.