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KS2 Balanced Diet - Healthy food plate matching task with 5-a-day activities.

KS2 Balanced Diet - Healthy food plate matching task with 5-a-day activities.

Learners cut out the foods and stick them on the plate template ensuring they match the correct food groups. Introduction PowerPoint also included to engage learners. Extension tasks - Look at the table of foods and decide/ research which quantities and types make up part of your 5-a-day (Fruit & Vegetables). All worksheets included. Tried and tested classroom resource. Please note images are clip art.
hifisher
RECIPES 5 INGREDIENTS or LESS >All Tried & True! Food Prep ~Bake ~Cook ~Culinary

RECIPES 5 INGREDIENTS or LESS >All Tried & True! Food Prep ~Bake ~Cook ~Culinary

TRIED & TRUE TESTED! These recipes have been collected over many years. They have been tried and have proven true in that they live up to crowd scrutiny of being super easy to make ~ and are wonderfully delicious. Thus they get the Tried & True stamp of approval! Recipes that pass the TRIED & TRUE test have: Recipes have only 5 ingredients or less. Are so simple to make it suits children’s cooking classes. Many common flavors that blend well. Ingredients are economical to purchase. (Most you probably already have in your cupboards.) Perfect for Home Economics, Food Prep, Culinary and Elementary Classes. PRINTING OPTIONS! Recipe cards are purposely created in a large page size. Why? Because it’s easier to read a bigger recipe card when you have your hands in the mixing bowl and you forgot your glasses! Or, for your student that may misplace small recipe cards. :) This recipe book is printer ink friendly > 2 sections include colored recipes and black only for ink preservation. 29 Easy, Fuss-Free Recipes. Your ratings and comments are most appreciated! Thank you & Enjoy!
PattyAnnsPetProject
What is Genetic Engineering? - Reading Comprehension - Informational Text

What is Genetic Engineering? - Reading Comprehension - Informational Text

This Reading Comprehension worksheet is suitable for beginner to proficient ESL learners. The text explores the controversial theme of genetic engineering, its applications as well as its possible adverse effects and benefits. After carefully reading the text, students are required to complete some comprehension exercises including comprehension questions, True or False exercises, a definitions match, a definitions match and a fun crossword. This worksheet can also be used for IGCSE, TOEFL vocabulary building purposes. The handout can be completed in class or assigned for homework. A full answer key is included.
MariaPht
Video: Where does food come from?

Video: Where does food come from?

A primary school class investigate the topic of where food comes from. They begin by looking at The eatwell plate, discuss their favourite foods and decide whether a range of foods come from plants or animals. The children visit a local dairy farm to find out more about the food that is produced locally.
foodafactoflife
Video: The food investigators

Video: The food investigators

This 21 minute video follows four primary school children, The food investigators, as they find out about food. They visit their local town, a supermarket, a restaurant and a farm. The following areas are touched upon during the video: food labels, energy and nutrients (from a variety of foods), how raw ingredients can become dishes and meals, cleanliness in food preparation, eating out, food to celebrate special occasions and religious events, how farming started, farming tools and processes. This video was produced in 1993 and some elements are dated. However, the video provides an interesting exploration of food from a primary school child’s viewpoint and contains many useful teaching points.
foodafactoflife
Video: The Dairy Farm Visit

Video: The Dairy Farm Visit

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.
foodafactoflife
Video: The exciting guests

Video: The exciting guests

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
foodafactoflife
Video: The colourful present

Video: The colourful present

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.
foodafactoflife
Video: The bucket garden - where potatoes come from

Video: The bucket garden - where potatoes come from

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.
foodafactoflife
Video: The bread stories

Video: The bread stories

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. 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
foodafactoflife
Video: The amazing lunchbox

Video: The amazing lunchbox

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
foodafactoflife
Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 2

Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 2

Based on the latest science, the British Nutrition Foundation has put together a video podcast to help explain how we can manipulate the diet, to help us feel fuller after eating and to help us maintain a healthy body weight. The podcast is split into 2 parts and is suitable for a wide audience, including schools. For more information go to: www.nutrition.org.uk www.foodafactoflife.org.uk © British Nutrition Foundation 2009
foodafactoflife
Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 1

Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 1

Based on the latest science, the British Nutrition Foundation has put together a video podcast to help explain how we can manipulate the diet, to help us feel fuller after eating and to help us maintain a healthy body weight. The podcast is split into 2 parts and is suitable for a wide audience, including schools. For more information go to: www.nutrition.org.uk www.foodafactoflife.org.uk © British Nutrition Foundation 2009
foodafactoflife
Video: Low Calorie Sweeteners - Discover the Truth

Video: Low Calorie Sweeteners - Discover the Truth

There is a lot of confusion about low calorie sweeteners (such as aspartame, saccharin or stevia) and about what products they are found in. Low calories sweeteners are ingredients that are added to foods and drinks to add a sweet taste, but with far fewer calories than sugar. They are used in a wide variety of foods and drinks like soft drinks, chewing gums, yogurts and puddings. The European Food Safety Authority (EFSA), the institution that is responsible for testing the safety of all additives, published a review on the safety of the low calorie sweetener aspartame. Following an in-depth evaluation of all available scientific evidence, EFSA’s draft opinion once again confirmed the safety of aspartame by concluding it is safe for all human population groups at current consumption (ADI) levels. For more detailed information watch the video and visit http://www.nutrition.org.uk/
foodafactoflife
Video: Looking after food

Video: Looking after food

This 20 minute video explores how food is looked after to prevent it rotting or making us unwell. It contains information about what causes food to decay (enzymes/microbes) and how to keep food safe to eat (cleanliness, refrigeration, freezing, heating, canning, pickling). The video contains fascinating footage of the decaying process of fruit, cheese and bread, and other interesting footage of fruit ripening (strawberries, tomatoes) and mushrooms growing and decaying. A sizable portion of the video is dedicated to following the processing of fish - from sea to plate. The video highlights the stages carried out to ensure the fish is safe to eat, e.g. freezing, heating, packaging. This video was produced in 1993 so some of the visuals are dated, however the messages and footage still make this a valuable teaching tool. Suggested audience - upper primary and lower secondary
foodafactoflife
Video: Introduction to the basics of food

Video: Introduction to the basics of food

This 23 minute video explores the basics about food, including: why we need food, where food originates (plants or animals), how food is made (raw ingredients to end products), what processing means (aside from being made in a factory), places where we eat (restaurants), foods and dishes made from different countries and how they are eaten (chop sticks, hands). The video includes a lot of interesting food related footage, including: different plants and animals, supermarkets and markets, raw ingredients (wheat), cooking, bread being produced in a factory. Throughout the video, primary aged children offer their thoughts and explanations on the topics covered, e.g. where food comes from, how it has been processed. Although produced in 1991 and some information and visuals are dated, this video would be a great opening for a food related topic in a primary school. Suggested audience - primary
foodafactoflife
Video: Drink Up!

Video: Drink Up!

This eSeminar recording was presented to students aged 8-14 years of age and focused on the topic of healthy hydration.
foodafactoflife
Video: Diet through life

Video: Diet through life

The main purpose of this video is to encourage students to consider how their bodies change as they grow and how patterns of life to create different energy and nutrient needs. If offers starting points for investigation and discussion of dietary balance. The video introduces the concept of Dietary Reference Values (DRVs) and emphasises that nutritional requirements vary during lifetime. This video was produced in 1995 and some elements are dated. However, the video is a useful tool to stimulate students to consider the importances of diet through the stages of life.
foodafactoflife
Video: Diet and health of minority ethnic groups in the United Kingdom

Video: Diet and health of minority ethnic groups in the United Kingdom

This video podcast provides an overview of the diet and health of three major ethnic minority groups in the United Kingdom - South Asians, Black African-Caribbeans and the Chinese. The information presented in the podcast has been based on the Briefing Paper: Diet of minority ethnic groups in the UK: influence on chronic disease and implications for prevention. To obtain a copy of the Briefing Paper, go to: http://onlinelibrary.wiley.com/doi/10.1111/j.1467-3010.2011.01889.x/abstract For more information visit: www.foodafactoflife.org.uk www.nutrition.org.uk
foodafactoflife