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Food Preparation and Nutrition: Protein theory, protein demo and protein practical lesson resources

Food Preparation and Nutrition: Protein theory, protein demo and protein practical lesson resources

AQA GCSE Food Preparation and Nutrition. Lesson 1: Protein Theory (PPT and Worksheets) -Definition of protein -Functions of protein in the body -Main sources of protein -Effects of deficiency or excess -Amount of protein needed at different life stages Lesson 2: Protein Demonstration - Starter questions RECAP -Demonstration for fish pie -Research to be completed for homework Lesson 3: Protein Practical Lesson - Includes stretch and challenge questions Uses information from Illuminate and Hodder Education textbooks. Recipe from BBC Good Food.
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AQA Food Preparation and Nutrition - EatWell Guide Lesson

AQA Food Preparation and Nutrition - EatWell Guide Lesson

AQA Food Preparation and Nutrition - EatWell Guide Lesson The template of this PPT is that from Food a fact of life - the first number of slides are taken from here to recap the different sections of the new Eatwell guide. Lesson format: 1. Go over Eatwell Guide sections 2. Students to complete a food diary from the previous 24 hours and answer questions (you could get them to do the actual food diary as homework in a previous lesson to save time) 3. Class discussion on factors considered in making food choices 4. Investigating portion sizes - to be done on a PC or on phone as link provided 5. Research life stages work - there is a worksheet for this 6. Pick one of the briefs to complete practical next lesson A lot of work to do - may want to be spread over two lessons however could get some to be completed as homework both before and after the lesson. Uses information from Illuminate and Hodder Education textbooks.
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AQA Food Preparation and Nutrition - Energy Needs

AQA Food Preparation and Nutrition - Energy Needs

AQA Food Preparation and Nutrition - Energy Needs PowerPoint for teacher & one with gaps to be printed for students to complete. Covers: -Why the body needs energy. -How energy is measured. -The basal metabolic rate(BMR) is and how it is measured. -What is physical activity level(PAL) -How BMR and PAL work together to determine how much energy in Kilocalories is needed every day. -The recommended percentage of energy required by different nutrients. -The effect of a deficiency or excess of energy on the body. Uses information from Illuminate and Hodder Education textbooks.
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AQA Food Preparation and Nutrition - Heat Transfer

AQA Food Preparation and Nutrition - Heat Transfer

This lesson uses the AQA suggested year 10 SOW and the blue Illuminate textbook. Starter: Introduce students to the practical lesson. Main: They are in groups of 4 and each get a small sample of carrot, pepper and broccoli. They each have a different cooking method (see heat transfer worksheet). Whilst they are waiting for the veg to cook they can complete the other boxes on the worksheet using the textbook. Plenary: class discussion on best type of cooking method - consider nutrition and retention! Homework: Sheet using textbook.
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AQA suggested SOW Year 9 Lesson 9&10: Multicultural Cuisine

AQA suggested SOW Year 9 Lesson 9&10: Multicultural Cuisine

I have made these resources using the AQA suggested SOW for Year 9 Food Preparation and Nutrition. Lesson 9 and 10: -Lesson 9 PPT (includes 2x youtube videos as a plenary) -Lesson 9 questions to answer during demonstration of chicken chow mein -Lesson 10 PPT -Lesson 10 stretch and challenge practical debate sheet
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AQA Year 9 Lesson 3 and 4: Mexican Madness

AQA Year 9 Lesson 3 and 4: Mexican Madness

I have made these lessons based on the AQA suggested SOW for Y9 Food Preparation and Nutrition. Lesson 3 & 4: -Lesson 3 PPT - uses Food a fact for life and BNF slides -Lesson 4 PPT -Lesson 4 stretch and challenge sheet for extension to practical Recipes from BBC Good Food website.
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AQA GCSE Food Preparation and Nutrition Fat - 3 Lessons

AQA GCSE Food Preparation and Nutrition Fat - 3 Lessons

Lesson One: Fat Theory Using blue AQA textbook -Worksheet Lesson Two: Fats in pastry practical investigation -Worksheet for practical lesson Lesson Three: Fat Soluble Vitamins Theory Lesson - USES MINIONS -Function of fat soluble vitamins -Main sources of fat soluble vitamins -Effects of deficiency and excess of fat soluble vitamins -The amount of fat-soluble vitamins required each day to remain healthy, called the Dietary Reference Value (DRV) Uses information from Illuminate and Hodder Education textbooks.
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Year 9 Lesson 5 and Lesson 6: Magic with Mince

Year 9 Lesson 5 and Lesson 6: Magic with Mince

I have made these lessons based on the AQA suggested SOW for Y9 Food Preparation and Nutrition. Lesson 5 and 6 include: -Lesson 5 PPT including activities -Starter activity sheet to be stuck in books - Tesco nutritional information on shop bought spaghetti -Lesson 6 PPT -Lesson 6 practical stretch and challenge sheet Recipes from BBC Good Food website.
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Year 9 AQA Suggested SOW - Lesson 1 savoury light lunch

Year 9 AQA Suggested SOW - Lesson 1 savoury light lunch

I have made these lessons based on the AQA suggested SOW for Y9 Food Preparation and Nutrition. Lesson One: Savoury Light Lunch includes: -PPT which includes research homework (information uses nhs website) -Card sort activity -Mini eatwell guides to be stuck in books Recipes from BBC Good Food website.
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Year 9 suggested SOW Y9. Lesson 13 and 14. Trendy tray bakes.

Year 9 suggested SOW Y9. Lesson 13 and 14. Trendy tray bakes.

I have made these lessons using the AQA suggested Y9 SOW for Food Preparation and Nutrition. Lesson 13 and 14: -Lesson 13 PPT - cake making methods - demo using BBC good food recipe for carrot cakes -Lesson 14 PPT -Lesson 14 stretch and challenge practical extension sheet.
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Year 7 Pasta Salad Planning Sheet

Year 7 Pasta Salad Planning Sheet

4 A4 pages for year 7 pupils to design a pasta salad. Along with a demonstration on how to cook pasta this lesson will last 1 hour. Starter: Come up with as many different pasta types on their own/in pairs. In the class discussion make sure you emphasise not all pastas are suitable for a pasta salad! Main: Demonstration of cooking pasta. Discussion on which ingredients can go into a pasta salad and complete boxes on work sheet. Students can then design their own pasta salad and complete a step by step flow chart. Plenary: Discuss in pairs the ingredients they have chosen and why. Homework: Find and summarise an article.
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AQA Food Preparation and Nutrition - Minerals Theory and Practical Lesson

AQA Food Preparation and Nutrition - Minerals Theory and Practical Lesson

AQA Food Preparation and Nutrition - Minerals Theory and Practical Lesson Lesson One: Minerals Theory Includes stretch and challenge activity, gelatinisation diagram Student led lesson where by they learn: Calcium, Iron, Salt & Fluoride -The functions of each mineral in the body. -The main sources of minerals in the body. -The effect of excess and deficiency of different minerals in the diet -The dietary reference values for the different minerals needed every day. Use the worksheet and text books to allow students to complete this lesson Minerals reading is for the high achievers to allow them to have some extra reading - always good to put on google classroom (or similar) as optional extension work. This lesson includes the demonstration of macaroni cheese Lesson Two: Minerals practical - macaroni cheese There are two documents here. One is example questions - they are multiple slides so they can be printed 6 to a page and handed out and stuck in the books - I have got them to do this for homework. The second document can be completed during the practical and is a recap on gelatinisation. Uses information from Illuminate and Hodder Education textbooks.
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AQA GCSE Food Preparation and Nutrition Carbohydrates Lesson

AQA GCSE Food Preparation and Nutrition Carbohydrates Lesson

Lesson 1: Carbohydrate Theory -Definition of carbohydrate -Functions of carbohydrate in the body -Main sources of carbohydrate -Effects of deficiency or excess -Amount of carbohydrate needed at different life stages -The importance of reducing the amount of free sugars in our diet Lesson 2: Fibre Theory and Demonstration of Carrot Cake -What is dietary fibre? -What are the functions of dietary fibre in the diet? -What are the main sources of dietary fibre in the diet? -Effects of a deficiency in dietary fibre. -Effects of excess dietary fibre in diet. -Ways to increase the fibre in your diet. Lesson 3: Carrot Cake Practical Lesson -Includes stretch and challenge activity Uses information from Illuminate and Hodder Education textbooks.
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AQA Food Preparation and Nutrition End of Unit Test - Nutrition - First half term

AQA Food Preparation and Nutrition End of Unit Test - Nutrition - First half term

This is an end of unit test based on the work completed in the first half term. Includes questions on: -Protein -Fats -Carbohydrates -Minerals -Vitamins The test takes 1 hour to complete. I have found it quick and straight forward to mark. I am in the process of developing a mark scheme/grade boundaries based on the new grading system. If anyone has any suggestions on how to do this please let me know!
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Year 7 Pizza Project - Food Technology

Year 7 Pizza Project - Food Technology

(Lesson 1 to be completed in a computer room) This is either 2 lessons or 1 lesson + homework. Lesson 1: The worksheet contains the brief for the pizza project; students are to do some market research about which pizzas are currently on the market. From this they will design their own questionnaire - there are some questions for them to answer after this has been completed. Lesson 2 or homework: From their research students design four different pizzas. There is space for them to explain which pizza they have chosen to do and why.
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Healthy Snacking Activity

Healthy Snacking Activity

Students are to bring in a range of healthy snacks to carry out sensory testing on. The lesson is broken up into 3 sections: 1) Draw and label an EatWell guide 2) Sensory testing of a range of healthy snacks (I put different snacks in a hat and ask students to pull one out - they then bring that thing in and we have a 'healthy picnic'!) 3) Design a healthy break time snack and peer assess
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Year 9 New Specificiation: Lesson 7 and 8 Respect the Risotto

Year 9 New Specificiation: Lesson 7 and 8 Respect the Risotto

I have made these resources using the AQA suggested Y9 SOW for AQA Food Preparation and Nutrition. Lesson 7 & 8 Respect the Risotto includes: -Lesson 7 PPT -Lesson 7 card sort activity -Lesson 8 PPT -Lesson 8 practical stretch and challenge sheet Recipes from BBC Good Food website.
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AQA suggested SOW Y9: Sauces made simple. Lesson 11 and 12.

AQA suggested SOW Y9: Sauces made simple. Lesson 11 and 12.

I have made these resources using the AQA suggested SOW for Y9 Food Preparation and Nutrition. Uses information from BBC good food, Food a fact for life, BNF and nhs. Lesson 11 and 12: -Lesson 11 PPT -Lesson 11 demonstration 'fill the gaps' -Lesson 11 Food a fact for life chart -Lesson 12 PPT -Lesson 12 practical stretch and challenge sheet.
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