Nutrition Session – Suggested Content & Resources
Early
Nutrition
First
Second
Third
Fourth
I enjoy eating a diversity of foods in a range of social situations.
HWB 0-29a / HWB 1-29a / HWB 2-29a / HWB 3-29a / HWB 4-29
Together we enjoy
By investigating the
By applying my knowledge
By taking part in practical
handling, tasting,
range of foods available and understanding of current
food activities and taking
talking and learning
I can discuss how they
healthy eating advice I can
account of current healthy
about different foods,
contribute to a healthy
contribute to a healthy eating
eating advice, I can prepare
discovering ways in
diet.
plan.
healthy foods to meet
which eating and
identified needs.
HWB 1-30a
HWB 2-30a
drinking may help us to
HWB 3-30a
grow and keep healthy.
I experience a sense of
HWB 0-30a enjoyment and
achievement when
preparing simple
healthy foods and
drinks.
Having researched food and
health policy, and dietary
legislation, I can explain how
this impacts on individuals,
the community and the world
of work.
HWB 4-30a
HWB 1-30b
Through practical activities using
different foods and drinks, I can
identify key nutrients, their
sources and functions, and
demonstrate the links between
energy, nutrients and health.
I can apply my knowledge and
understanding of nutrition,
current healthy eating advice and
the needs of different groups in
the community when planning,
choosing, cooking and evaluating
dishes.
HWB 3-31a
Nutrition
HWB 4-31a
(continued)
I know that people need
different kinds of food to
keep them healthy.
HWB 0-32a
I am beginning to
understand that nutritional
needs change at different
stages of life, for example
the role of breastfeeding in
infant nutrition.
I understand that people at
different life stages have differing
nutritional needs and that some
people may eat or avoid certain
foods.
HWB 2-32a
I am developing my
understanding of the nutritional
needs of people who have
different conditions and
requirements.
Having identified diet-related
conditions, I can adapt and cook
recipes to suit individual needs.
HWB 4-32a
HWB 3-32a
HWB 1-32a
Having assessed how lifestyle or
life stages can impact on
people’s nutritional needs, I can
explain how these needs are
met.
HWB 4-32b
Nutrition
Aims:


To generate ‘consistency of messaging’ across the Cluster
To encourage discussion around delivery methods and activity ideas to give depth and breadth to the messaging
Engage in discussion around progression within the food & health experiences and outcomes with acknowledgement
of the opportunities from early to fourth level and throughout other curricular areas e.g technology
Content
www.foodafactoflife.org.uk – many of the power point presentations which could be used in this session are on this website. They offer
clear, consistent messaging, focusing on specific areas. You may choose to use just one or two in the session, but direct participant to many
more available here.
1 BNF resources
Eating for Health- Eatwell Plate – 5 food groups- functions, use & benefits to the body. Methods of cooking
1a - Eatwell plate & portioning
Use giant Eatwell plate/food cards/Eatwell plate activity ideas
1b Coco Eatwell plate ideas
1c Eatwell plate artwork
1c1 – additional info on Eatwell plate
1d. Factors affecting food choices PP
Talking about individual diet content, leading into next section.
Balanced Diet – ways of exploring this, discussion & ideas – Food Journal resource in file
Dietary Targets/Dietary Diseases
1e. Diet related illnesses
Explore foods eaten & impact on individuals(influence of gender & age)
Link to physical activity
Additional resources to support this section2- Five a day message
2a – Fruit naming activity
2b – Vegetable naming activity
http://www.chewonthis.org.uk/ - information/activity ideas/resources
http://www.greatgrubclub.com/ - although based on the English curriculum, this site has many suitable resources and ideas to support
messaging in this area.
Home Economics- Active learning book (third level) Leckie & Leckie
Individual Needs
3. Dietary Needs BNF PP
Different nutritional ‘needs’- Special dietary needs (Illnesses/Allergies/Intolerance) cultural needs, various groups.
3a – Individual dietary needs BNF PP
3b – Food Intolerances BNF PP
3c - Allergy fact sheet
3d – Allergy fact sheet coeliac
3e – Sports Nutrition PP BNF
Likes/Dislikes
Influences on choices/move to secondary/Lifestyle & diet- social/cultural/religious issues. Food & feelings, Skills linked to these activitieschoices/consequences
4. Dietary fibre and water needs PP
4.1 Water is cool in school (support materials and ideas)
4a – Diet through life ws1
4b – diet through life ws2
4e – Religion & food choices PP
Context and Opportunities
Ideas for activities around this area – Early year/primary colleagues discuss current context areas
Working with school canteen (primary & secondary)- balanced meal
Designing packed lunches- http://www.netmums.com/food/Lunchbox_Ideas.101/ (lots of other support ideas)
Social benefits of eating together- opportunities which could be provided
Breakfast- National farmhouse breakfast week - www.farmhousebreakfast.com
Active Schools get Cooking- http://activekidsgetcooking.org.uk/activekidsgetcooking/welcome.htm
More explored in Food & the Consumer session
Sensory analysis of food – Food Tasting- Samples foods for discussion – Variety of breads (choose between 6-8 types)
(within folder – Sensory analysis)
5a- Permission letter for tasting ( a letter to form the base, alter as required)
5b- Sensory evaluation PP BNF ( The senses and food, good coverage of all areas)
5c- Sensory Vocab ( BNF resource to support sensory analysis plus literacy experiences & outcomes)
5d- Sensory words for use at level 1 ( this can be altered to suit your own pupils, may need to be altered for early level)
5e – Sensory words for use at level 2
5f- Tasting information (background information to support running a tasting session)
5g – super taster certificate (BNF resource from ‘Food – a fact of life’)
5h- super taster certificate 2(BNF resource from ‘Food – a fact of life’)
Additional Resources
6. Healthy eating quiz ( activity to reinforce messaging)
6a cfhshowtogetbeyondsmoothies-5671 ( a few hints and tips to extend opportunities in practical cooking)
6b. Food Journal ( readymade resource which can be tailored to meet your needs)