Health and Wellbeing: Food and Health
4th 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)
Use current research to inform the creation of a healthy eating plan and explain the impact of such plans upon individuals and the wider world.
Apply knowledge and understanding of nutrition and healthy eating advice to plan, prepare and evaluate the dishes within their healthy eating plan.
Experiences and Outcomes
HWB 4-30a: Having researched food and health policy, and dietary legislation, I can explain how this impacts on individuals, the community and the world of work. (Health and wellbeing > Food
and health > Food and Nutrition)
Secondary Organisers
LIT 4.06a: I can independently select ideas and relevant information for different purposes, organise essential information or ideas and any supporting detail in a logical order, and use suitable
vocabulary to communicate effectively with my audience.
LIT 4.25a I can use notes and other types of writing to generate and develop ideas, retain and recall information, explore problems, make decisions and generate and develop ideas or create
original text.
HWB 4-15a I am developing my understanding of the human body and can use this knowledge to maintain and improve my wellbeing and health.
Success Criteria
Pupils can explain the dietary needs for one group of people in society.
Pupils can produce a healthy eating plan for a group of individuals and explain why certain foods/nutrients are important.
LIT 2-23a: I consider the impact that layout and presentation will have and can combine lettering, graphics and other features to engage my
Pupils
can produce a healthy meal and snack for a specified group of individuals.
reader.
Pupils can evaluate their food items in relation to current dietary advice
.
Lesson 1: Researching and Understanding…
Pupils will have an
understanding of nutrition and
current dietary advice. This is
then focused on looking at
different groups of people
including toddlers, teenagers
and vegetarians.
Learning Intention(s)
I can produce a presentation
providing information about diet in
relation to the teenage diet.
Pupils then have to choose one
of the focus groups and
produce a presentation/leaflet
to explain the impact of food
choices on health.
Knowledge & Understanding
and Skills development:
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Peer discussions
Reflecting upon personal
learning through
discussion
Creative and critical
thinking.
Applying knowledge to a
research task.
Presentations
Communication – oral
and written
Investigating the
relationship between health,
food and nutrition.
SAMPLES OF PUPIL WORK FOCUSING ON
TEENAGERS, TODDLERS AND VEGETARIANS.
Pupils must include the
following in their work –
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2 ways in which a balanced
and varied diet benefits
health.
3 different pieces of
current dietary advice and
how they can applied to
this group.
3 nutrients important in
this groups diet.
2 dietary related
conditions/diseases that
could affect this group.
Pupil Comments
“Parents must encourage their toddlers to try new foods and encourage them to
eat healthily from an early age”
Pupil Comment
“What we eat in school is now part of legislation, our dining
hall no longer sells fuzzy juice and sweets.”
“The vegetarian diet can often be lacking protein and iron therefore it is
important to get these from other sources such as beans and lentils.”
Next steps for learners:
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Apply knowledge in practical food lesson.
Produce a healthy eating plan for a group of individuals.
Plan and Prepare dishes for their chosen group.
Learner’s Comment:
Learner’s comment:
Toddlers need lots of calcium to develop strong
teeth.
Healthy snacks should be encouraged in the
toddler years.
Learner’s Comment:
As toddlers are active they need a good supply
of carbohydrates food for energy. This includes
foods like bread, rice and pasta.
Lesson 2: Planning…
Learning Intention(s)
I can produce a healthy eating plan
for a group of individuals.
Preparing a healthy
eating plan.
Knowledge & Understanding
and Skills development:
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Pupils have to
independently
produce a day’s menu
for a child and explain
why this is important
to health.
Peer discussions
Reflecting upon personal
learning through
discussion
Planning
Applying knowledge of
nutrition.
Solving problems.
Recalling knowledge.
Thinking critically and
creatively.
Pupils will then
present their work to
the class.
DAY’S MENU DEVISED BY A
PUPIL
PUPIL RESPONSE EXPLAINING LINKS TO
HEALTH OF PLANNED MENU
Lesson 3: Applying knowledge in a practical situation…
PUPIL MAKING THEIR SNACK FOR A TODDLER
Learning Intention(s)
Producing dishes
within healthy
eating plan.
I can produce a snack and a meal
from my healthy eating plan.
I can evaluate how well my food
meets the needs of the individuals.
Pupils will select a
snack and meal from
their eating plan to
produce. During
preparation, pupils
must also consider
other factors such as
cooking methods.
Knowledge & Understanding
and Skills development:
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Peer discussions
Reflecting upon personal
learning through
discussion
Applying knowledge of
nutrition.
Solving problems.
Practical application
Time management
Evaluating
Planning and
organisational skills.
PHOTO OF FINISHED ITEM AND EVALUATION
Once pupils have
completed the
practical exercise they
will evaluate their
dishes in relation to
their chosen group and
their dietary needs.
Learner’s Comment:
Learner’s comment:
The snack I produced could be made with
toddlers with support in nursery.
My meal contained high amounts of
carbohydrate and calcium which are
important in a child’s diet.
.
.
Learner’s comment:
It is important when cooking for children I do
not add any extra salt to the food.
Next Steps in Learning as identified by the children:
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Carry out nutritional analysis of dishes so I can evaluate in detail.
Produce a food item to help someone with a dietary disease/illness.
Look at food legislation in more detail in relation to producing food items for school children.
Teacher comment:
This is only a small part of a large unit of work which we carry out with pupils titled “You Are
What You Eat”. Weekly practical lessons are linked to nutrient groups and current dietary advice
prior to pupils planning, producing and evaluating their own dishes. The teenage diet focus is
obviously the one pupils relate to best, however, focus is also given to other groups to raise
awareness of these.