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

Yn y stori hon mae dosbarth Mrs Begum yn dysgu ble mae tatws yn dod drwy dyfu eu planhigyn tatws eu hunain mewn bwced.

Yn y stori hon, mae Alisha yn helpu Ronnie i baratoi basged liwgar gyda ffrwythau a llysiau ar gyfer pen-blwydd ei fam-gu.

Mr Valdez takes the class on a dairy farm visit. They meet Mrs Jenkins, the farmer, and learn about how milk is produced. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk.

Mrs Begum’s class learn about where potatoes come from and create their own bucket garden. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk.

The four children welcome students from China to their school and explore cheese-making and Chinese cuisine. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk

Alisha helps Ronnie put together a colourful fruit and vegetable basket for his Grandma’s birthday. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk.

Mae’r stori hon am yr Ymchwilwyr bwyd yn croesawu disgyblion o Tsieina i’w hysgol ac yn archwilio dulliau coginio Tsieineaidd a gwneud caws.

Yn y stori hon, mae’r Ymchwilwyr bwyd yn dysgu am fara o wahanol wledydd ac yn gwneud eu rholiau bara eu hunain ar ffurf siapiau gwahanol.

Mae’r stori hon ynglÅ·n â’r Ymchwilwyr bwyd yn dysgu am focsys bwyd iach.

Mrs Flynn and her class explore healthy lunchboxes. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk

A video on the Eatwell Guide.

A video on the Eatwell Guide.

A video on the Eatwell Guide.

A video on the Eatwell Guide.

A video looking at the dairy and alternatives section of the Eatwell Guide.

A video on the Eatwell Guide.

Learn how fish is processed in this short video. This fish is going to be washed. Washing the fish will remove the slimy, slipperiness from the skin before it is prepared. The fish travels up the conveyor belt to the water. After it has been washed, it will be filleted. This fish is called plaice. Plaice is a type of flat fish. When fish is filleted, the parts that are good to eat are kept and the rest will be thrown away. These people are experts at filleting fish. Look how quickly they can work. They can fillet thousands of fish a day. Such a large number of fish are not needed all at once so some of the fish will be frozen. These people are putting the fillets of fish onto a large roller. The roller takes the fish into a big deep freezer. The fish is frozen solid very quickly. Now the fish is frozen, it can be kept like this for several weeks if necessary, until the factory needs it for the next process. It may also be sold like this, ready for someone to defrost and cook at home. These people are sorting out pieces of frozen haddock. The haddock is going to be coated in bread crumbs and then fried. First the haddock is coated with batter. Then it is covered in bread crumbs. Finally, the fish is cooked. The fish pieces are then frozen. All this fish is frozen solid. The fish is packed into bags and weighted to make sure customers get the right amount. The last stage is to pack the fish into boxes. The boxes are then taken away to be sealed and put in cartons. These are boxes of cod. Every box gets stamped with a best before date.

In this video you will see chickens being reared to lay eggs. This is the beginning of the production of chicken for restaurants, shops and supermarkets. Chicken production begins at a rearing farm. The rearing farm produces a healthy flock of birds to lay eggs which will be sent to a hatchery. A range of breeds are reared on the farm. One day old chicks are brought to the farm and are fed a special diet, along with water. The birds are weighed regularly to keep an eye on their health. The birds are also given medicine to protect them from diseases.The health and welfare of the chickens is very important to the farmer. To keep the chickens healthy the workers wear protective clothing, change and clean their boots and clean their hands. The birds and the equipment are checked at least three times a day to make sure the chickens are being kept in good conditions. Suitable for children aged 8-11 years of age.

Approximately 5 million chickens are farmed each week for restaurants, shops and supermarkets. The chickens live in large sheds. One day old chicks are placed onto the shed floor, on a bedding of wood shavings and straw. These chicks are free to move about in the sheds and have access to plenty of food and water. Fans bring fresh air into the poultry sheds. Many chicken sheds offer natural day light and perching bales. The chickens are grown to different weights from 1.75kg and 2.4kg taking between 33 and 41 days to grow. he farmer will work with a veterinarian to help look after the health of the chickens. An animal nutritionist also provides the farmer with advice about how to provide the right diet for the chickens.