I have used this lesson with great success over key stage 3, 4 &5. It includes a detailed lesson plan, PowerPoints and activity sheets.

Lesson Objectives To critique the eatwell plate as a model of healthy eating. To differentiate between the eatwell plate and the eatwell guide. To explain the key features of the eatwell guide. Includes a PowerPoint with evidence based information.

This is a recipe booklet containing 10 Mediterranean inspired recipes representing countries such as Morocco, Spain, Greece, Italy and France. It contains 9 savoury recipes and 1 sweet. Each recipe contains ingredients, method and a detailed note on the underlying food science principles of each recipe which includes notes on emulsions, food acids, the scientific properties of ingredients etc I plan to use these recipes in my Year 7 and Year 8 schemes of work to prepare them for the new GCSE in Food Preparation and Nutrition but they could also be include in schemes for KS4 too.

This resource includes information on: Different classes and types of sugars A lesson plan on the pros and cons of a sugar tax Practical suggestions on how to reduce sugar in the diet Key Points On The Action On Sugar Manifesto Suggested you tube sites and website links Some suggested practice questions

An assembly script with PowerPoint on the impact of food on mental health.

Lesson plan on an Italian Pasta dish.

A series of worksheets based on the BBC Bite size videos which have been made for the new Food Preparation and Nutrition Specification.

A review of an interactive food,mood and health game which I use in PSHE lessons and food lessons to stimulate discussion.

The pack includes the following: 3 different specification examples. 3 different cultural design ideas Morocco India Thailand ( Vegetarian) Each culture has a detailed annotated named design idea ( no graphics) and a detailed method of production, hygiene and safety checks and quality control checks.

Two very simple tasks for year 7 groups on food literacy.

This resource includes three worksheets on Food Investigation Tasks on the following experiments : Maillard Reaction Kneading Bread Dough Relaxation of gluten in shortcrust pastry Suitable for the new GCSE Food Prep and Nutrition Specification

This resource includes a PowerPoint which explains how culture and religion affects food choice. It also has an example of a completed revision flashcard on Japanese food culture and slides to complete other cultures such as Italy and Thailand. There is also a sample answer on social and cultural factors which affect food choice

This resource pack includes a PowerPoint on the effects of protein deficiency in the body. It also includes a information sheet on gluten, Coeliac disease and statistics and discussion points on the topic of gluten free products/gluten free diets.

The pack includes the following: 3 different specification examples. 3 different cultural design ideas Japan Thailand Mexico Each culture has a detailed annotated named design idea ( no graphics) and a detailed method of production, hygiene and safety checks and quality control checks.

A practical lesson idea on Irish Soda Bread.

Take Away Revision Box for A level Students

An assembly creating awareness of the problem of world hunger while launching a bake off competition for charity.

This resource contains a 30 mark mock question on high protein main meals from a variety of cultures and a mock marking scheme based on AQA layout and past marking schemes. This can be used to ensure current year 11 pupils are ready for exam and can also be used to give pupils an opportunity to use the marking scheme to self -assess their answers.