Food & The Consumer session – content
Food and health (continued)
Early
First
Second
Through exploration and
discussion, I can understand
that food practices and
preferences are influenced by
factors such as food sources,
finance, culture and religion.
Food and the
consumer
Third
Fourth
Having explored a range of issues which may affect food
choice, I can discuss how this could impact on the individual’s
health.
HWB 3-34a / HWB 4-34a
HWB 2-34a
I explore and discover
where foods come from
as I choose, prepare
and taste different foods.
HWB 0-35a
Having investigated the
effects of food processing on
the nutritional value of foods, I
can critically assess the place
of processed foods in a
healthy balanced diet.
When preparing and cooking a variety of foods, I am
becoming aware of the journeys which foods make
from source to consumer, their seasonality, their local
availability and their sustainability.
HWB 1-35a / HWB 2-35a
By investigating food
labelling systems, I can
begin to understand how to
use them to make healthy
food choices.
HWB 2-36a
HWB 4-35a
Using my knowledge of
nutrition and current healthy
eating advice, I can evaluate
the information on food
packaging, enabling me to
make informed choices when
preparing and cooking
healthy dishes.
HWB 3-36a
I have examined and
evaluated food packaging and
can understand the legal
requirements for
manufacturers.
HWB 4-36a
Food and health (continued)
Early
Food and the
consumer
(continued)
First
I am discovering the
different ways that
advertising and the
media can affect my
choices.
Second
Third
I can understand how
advertising and the media
are used to influence
consumers.
Fourth
By investigating different
influences on the consumer, I
can discuss how consumers
can be influenced by external
sources.
HWB 2-37a
HWB 1-37a
HWB 4-37a
I can explain basic legal
rights and responsibilities of
the consumer, recognising
the agencies that can help.
HWB 4-37b
Food & The Consumer
Aims:To identify the many factors which impact on us as consumers.
To investigate ‘Food’ in the widest contexts.
To involve secondary practitioners from many curricular areas who use ‘Food’ as a context for learning
To support ‘food’ as a topic for an interdisciplinary approach
To link to experiences & outcomes in Food & the Consumer/ Skills Progression
Journey of Food 1. Factors affecting food choice PP
All participants access internet to review some of the suggested website resources.
Journeys of Food
Plough to Plate- RHET http://www.rhet.org.uk/home
Sea to Plate
Growing your own/seasonality http://www.eattheseasons.co.uk/index.htm 2. Seasonality PP BNF
Food Culture
Global/National/Local- Fair trade /Rights respecting
Cultural opportunities/ Influences/Scottish 3. Religion and food choices PP 3a. Key questions to stimulate discussion
3b. Additional info on religion & food choices
Income/Finance/Costing
Sustainability / Eco Schools ‘ Food & the Environment ‘topic
http://ecoschoolsscotland.org/ - new topic materials to support many aspects of food, including seasonality, sustainability, food
miles and much more. Outcome mapping – useful exemplars .
Many schools will have active ‘Eco committees’, this could help focus discussion on specific areas
http://www.foodforlife.org.uk/ - ideas, activities and resources to support food education, including outdoor experiences
http://www.grainchain.com/Default.aspx -Find out how grains are grown and harvested, what happens to them before they
reach your plate, and why they're so good for you! Investigate healthy eating and meal planning, or go behind the scenes of the
flour, grain and baking industry.
3 c. Useful website when delivering food education/ 3d .Celebration Days/3e National Food Days-weeks
Food as an Interdisciplinary subject- making the connection
4. Food as an Interdisciplinary subject
Mind maps to generate thinking around content/ links for Interdisciplinary opportunities
a. Business Partners/Enterprise
b. Local Heroes
c. Healthy, wealthy and wise
d. Many cultures, many foods
Advertising & the Media – influences on food choices
http://www.youtube.com/watch?v=fUjz_eiIX8k&feature=related ‘Food Ad Tricks’ video clips to generate discussion around
advertising.
http://www.youtube.com/watch?v=B6Tx7Zw_IPE&feature=related
Use a variety of media formats to review advertising and the impact on children & young people.
Create your own marketing strategy for a food product. Link with technologies through product development.
Labelling & Packaging- essentials / optional info
(Remember to update on current legislation via the Food Standards Agency website)
http://www.food.gov.uk/scotland/regsscotland/regsguidscot/foodlabelregsguid - Food Standards Agency – Food Regulation
Guidance notes for additional background information
http://www.nutrition.org.uk/nutritionscience/foodfacts/food-labelling-and-health-claims - comprehensive guide to food
labelling information and related facts from British Nutrition Foundation
6. Label to support discussion
6a. Labelling question to stimulate discussion
6b. Labelling information poster
6c Labelling info using traffic light system
6d. Label resource
6e. Food Labelling Regulations 1996 (Full details of regulations covering food labelling)
Food Labelling Regulations 1996 in brief ( this could be displayed in a bubble/box format)
This requires food to be marked or labelled with certain requirements such as:

the name of the food

a list of ingredients (including food allergens)

the amount of an ingredient which is named or associated with the food

an appropriate durability indication (e.g. 'best before' or 'use by')

any special storage conditions or instructions for use

the name and address of the manufacturer, packer or retailer

the place of origin (where failure to do so might mislead)