Health and Wellbeing: Food and Health
3rd Level
Significant Aspect of Learning 1
Knowledge and understanding of a healthy diet and making informed decisions to improve mental, emotional, social and physical wellbeing.
Learning Statement(s)
Understand the importance of current healthy eating advice in relation to consuming more or less of identified foods.
Prepare foods to demonstrate an understanding of current healthy eating advice.
Experiences and Outcomes
HWB 3-30a: By taking part in practical activities and taking account of current health eating advice, I can prepare healthy foods to meet identified needs. (Health and wellbeing > Food and health > Food
and Nutrition)
Secondary Organisers
LIT 3.24a: I can consider the impact that layout and presentation will have on my reader, selecting and using a variety of features appropriate to my audience.
LIT 3.09a When listening and talking with others for different purposes, I can communicate information, ideas or opinions.
TCH 3.10b I have gained confidence and dexterity in the use of ingredients and equipment and can apply specialist skills in preparing food.
MNU 3-08a I can show how quantities that are related can be increased or decreased proportionally and apply this to solve problems in everyday contexts.
HWB 3-19a I am developing the skills and attributes which I will need for learning, life and work. I am gaining understanding of the relevance of my current learning in future opportunities. This is
helping me to make informed choices about my life and learning.
Success Criteria
Pupils can identify half of the dietary targets and explain why they are important to health.
Pupils can identify the 5 sections of the Eat Well Plate and name foods from each.
Through discussion with peers, pupils can recall half of the dietary targets and a benefit to health of meeting these.
Pupils
can make
at least 3 changes
to a recipe
to meet
2 different
pieces of currentwill
dietary
advice
recipe is lettering,
then produced
and evaluated
LIT 2-23a:
I consider
the impact
that
layout
and presentation
have
andbefore
can the
combine
graphics
and.other features
to engage my reader.
Lesson 1: Researching and Understanding…
Researching and
promoting current dietary
advice.
Learning Statement (s)
Scottish Dietary Targets are
discussed with the pupils at a
basic level. Pupils then have
to discuss with their partner
ways in which we can
incorporate these targets
into our diets and the benefit
of doing this. Each pupil then
has to produce a health
guide which can be used for
teenagers; this health guide
should promote at least 4
dietary targets.
Understand the importance of
currently healthy eating advice in
relation to consuming more or less of
identified foods.
Learning Intention(s)
Pupils will be able to demonstrate an
understanding of current dietary
advice and why it is important to eat
more or less of some foods.
Knowledge & Understanding
and Skills development:





Peer discussions
Reflecting upon personal
learning through
discussion
Creative and critical
thinking.
Applying knowledge to a
research task.
Presentations
HEALTH GUIDES CREATED BY PUPILS TO PROMOTE
CURRENT DIETARY ADVICE.
EXAMPLE PAGE FROM WORKBOOK CREATED
BY DEPARTMENT FOR PUPILS. PUPILS ARE
GIVEN THIS INFORMATION FOR ALL THE
DIETARY TARGETS AND THIS IS USED AS
STARTING POINT FOR LEARNING AND
TEACHING.
Pupil Comments
“To help reduce fat choose low fat options and try to grill
instead of frying”
Pupil Comment
“People should reduce the amount of fat they eat as it can
clog arteries and cause heart disease.”
“Scotland has a poor reputation for its diet so current
dietary advice is trying to improve our diet and health”
Next steps for learners:



Apply knowledge in practical food lesson.
Keep their own food diary and compare it with current dietary advice.
Adapt recipes to meet current dietary advice.
Lesson 2: Demonstrating an understanding of…
Learning Intention(s)
Pupils will be able to recall current
dietary advice through discussion
with their peers.
Consolidating
knowledge of
current dietary
advice
Pupils will be able to suggest changes
to a shopping list/recipe to meet
current dietary advice.
Once pupils have
completed “You Are
What You Eat” unit, an
assessment is then
carried out. All unit
areas are covered in
the assessment. Pupils
have to recall
knowledge related to
Eat Well Plate and
Scottish Dietary
Targets.
Knowledge & Understanding
and Skills development:







Peer discussions
Reflecting upon personal
learning through
discussion
Evaluating
Applying knowledge of
nutrition.
Solving problems.
Recalling knowledge.
Making changes
RESPONSES GIVEN BY
PUPILS IN RELATION TO
EAT WELL PLATE AND
DIETARY TARGETS
QUESTIONS IN
ASSESSMENT
Learner’s comment:
Learner’s Comment:
Learner’s Comment:
Small changes when shopping can ensure we
help to meet the dietary targets.
The Eat Well plate is a representation of
what we should be eating each day.
I know if I eat too many sugary carbohydrates
they can lead to tooth decay.
Teacher comment:
The Eat Well Plate is taught in primary school so we
build on this learning and produce a food item to
represent this piece of dietary advice. Knowledge of
this enables pupils to understand the Scottish Dietary
Targets better.
Next Steps in Learning as identified by the children:



Produce food items to meet current dietary advice.
Make changes to recipes to help meet current dietary advice.
Take dietary advice into consideration during the S2 design challenge.
Lesson 1: Making changes…
Learning Statement (s)
Prepare foods to demonstrate
an understanding of current
healthy eating advice.
Applying
knowledge of
current dietary
advice.
BASIC RECIPE PROVIDED TO PUPILS
Pupils have made the
following changes to
their pizza recipe –
Learning Intention(s)
Pupils will be able to adapt a
recipe to make it easier for a
teenager to meet current dietary
advice.
Changed milk to semi
skimmed to reduce
fat content
Pupils will be able to prepare a
dish related to current dietary
advice in a safe and hygienic
manner.
Used a low fat
margarine to reduce
fat content
CHANGES TO PIZZA RECIPE MADE BY PUPILS ARE
HIGHLIGHTED
Added pineapple as a
topping to increase
fruit and veg content
Knowledge &
Understanding and Skills
development:






Peer discussions
Reflecting upon
personal learning
through discussion
Applying knowledge
of nutrition
Solving problems
Recalling knowledge
Making changes
Using wholemeal
flour to increase total
complex
carbohydrates
Learner’s comment:
Wholemeal flour would help increase complex
carbohydrates and fibre in the diet.
.
Learner’s Comment:
The streaky bacon could be replaced with ham to help
reduce fat content.
.
Using herbs in the
tomato sauce to
reduce the salt
content
Lesson 2: Applying knowledge in a practical situation…
PUPIL CREATING PIZZA FROM HER ADAPTED RECIPE
Creating a pizza to
help teenagers meet
current dietary
advice.
Learning Intention(s)
Pupils will prepare a dish, following
my adapted recipe in a safe and
hygienic manner.
LABELLED DIAGRAM OF PIZZA
Knowledge & Understanding
and Skills development:
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



Peer discussions
Reflecting upon personal
learning through
discussion
Development of practical
skills
Following a recipe
Time management
ACTUAL PIZZA CREATED BY PUPIL
Pupils now create their
pizza following the
adapted recipe that
they have created.
Prior to practical pupils
should create a
diagram of how they
wish their finished
product to look. A
photo is also taken of
the finished product
for pupils to keep as a
record.
Learner’s comment:
Learner’s Comment:
I arranged the extra pepper I added in an
attractive way to encourage people to eat my
pizza.
I used herbs instead of salt to season and
flavour my pizza sauce.
.
.
Learner’s comment:
If I was to make this again, I would swap the
bacon for chicken to help reduce fat.
.
Teacher comment:
Allowing pupils the opportunity to make their pizza enhances the learning and teaching of this topic as
pupils can see how healthy changes can be simple to make. This task also provides an introduction to
food product development which we study further at Fourth Level
Next Steps in Learning as identified by the children:
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Carry out nutritional analysis of my pizza to evaluate it further.
Investigate different groups of people and how current dietary advice affects them.
Plan and evaluate a day’s meals in relation to current dietary advice, some of the dishes could also be created.