Studying Scotland
Food Culture: Food Choices and the Consumer – Third/Fourth level > Focus on Health and Wellbeing
Overview
This learning and teaching idea aims to explore food culture in Scotland and the ways we can keep ourselves healthy
by making the correct food choices. Using health and wellbeing as its lead curriculum area, this context for learning has
a strong science focus covering what our bodies and other living things need to be healthy.
These learning experiences have been prepared for learners working within third level and aims to teach skills in
analysing information and evaluating it to make informed choices. This strong responsibility of all link (literacy across
learning) encourages learners to be discerning of what they read/ hear/ watch in areas such as diet and food security.
The following learning opportunities are exemplified:
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Healthy sustainable foods in Scotland
Impact of poor diet and food choices in Scotland
Food choices and the impact on Scotland’s health.
Health and Wellbeing experiences
and outcomes explored
Responsibility of all areas, which could
be addressed in this learner journey:
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/ 4-34a
Literacy across learning
By investigating different influences on the
consumer, I can discuss how consumers can be
influenced by external sources.
HWB 4-37a
I can practise and apply a range of preparation
techniques and processes to make a variety of
items showing imagination and creativity, and
recognising the need to conserve resources.
TCH 3-10a
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Sciences and Technologies (See
exemplification)
Other opportunities may exist in:
To help me develop an informed view, I am
exploring the techniques used to influence my
opinion. I can recognise persuasion and assess
the reliability of information and credibility and
value of my sources.
LIT 3-18a
To help me develop an informed view, I can
recognise persuasion and bias, identify some of
the techniques used to influence my opinion, and
assess the reliability of information and credibility
and value of my sources.
LIT 4-18a
www.educationscotland.gov.uk/studyingscotland
Interdisciplinary opportunities
1
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Social Studies by comparing the journeys our
foods make – Could we be sustainable
without importing/ exporting?
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Mathematics through analysing data, Scottish
health Statistics and life expectancies.
Studying Scotland
Food Culture: Food Choices and the Consumer – Third/Fourth level > Focus on Health and Wellbeing
This interdisciplinary approach shows some possible learning opportunities when the experiences and outcomes listed below are connected. These ideas are
starting points and could be used to support planning, depending on your context. In this example we have highlighted a lead curriculum area, however, other
curriculum areas can be included where relevant, based on needs and interests.
HEALTH AND WELLBEING
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Explore factors, which influence personal food
choice (Organic, free range, British/ Scottish, value
for money, budget, wholegrain/ super foods/ diets)
Explore dietary reasons for food choices e.g. fad
diets, quick fix weight loss, myths and truths!)
Examine how individual food choices impact on
health.
*Examine how sustainable food choices could
make a difference to health e.g. seasonal
vegetables/ Scottish Fish, Vitamin D rich seafood
etc.
Use healthy eating guidelines to reflect on and
improve individual food choices being made
Consider the journeys foods make e.g. standard
ready meal ingredients and consider the
implications of this.
Compare the journeys our popular food make with
fresh sustainable foods produced in Scotland –
Evaluate the food we produce with the food we eat
– Consider reasons for this.
*Investigate the impact of diet and food choices in
Scotland
(e.g. increasing obesity influenced by sedentary
lifestyles)
www.educationscotland.gov.uk/studyingscotland
LITERACY ACROSS LEARNING
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Through research and discussion,
investigate the factors which may
influence consumers e.g. food
packaging, advertising, magazine
articles, celebrity endorsements etc.
Consider which strategies these
influential factors may use e.g.
persuasive language, misleading
images and facts.
Analyse and present findings in a
range of activities across health and
Wellbeing and Science (incl.
negative impact on health due to
food choices.)
Related Experiences and Outcomes
connected within this context for
learning
HWB 3-34a/ 4-34a, 4-37a,
SCN 3-12a, 3-12b
LIT 3-18a and 4-18a
SCIENCES AND TECHNOLOGIES
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Investigate how technology can be used to improve personal health (e.g. methods of
monitoring energy input/output)
Use food technology to improve nutritional value of recipes/ingredients (e.g. contact
grilling or pressure cooker)
Explore and Investigate ‘What we need Vs What we eat.’
*Investigate the effect of poor food choices on the internal organs and human body.
2
Studying Scotland
Food Culture: Food Choices and the Consumer – Third/Fourth level > Focus on Health and Wellbeing
Overview of learning in lead curriculum area
Possible prior experiences
Learners will have heard the
terms organic, free range,
wholegrain etc.
Learners will know that foods
can contribute to a healthy
lifestyle.
Most learners will be aware
that food is imported and
exported to/ from Scotland.
Some learners will know that
media has an effect on food
choices. E.g. fad diets
Learners may not know that
ready meals may make
considerable food journeys.
Learners may not know what
happens to the body when it is
deficient in vital food groups.
Skills
Possible learning
opportunities in lead
curricular area
Understand terms such as
organic and free range.
Investigate terms such as
organic, free range, budget
food, wholegrain and
superfood. Consider whether
the products have an impact
on healthy diet.
Analyse food myths and facts
and evaluate what how
consumers are influenced by
these.
Health and Wellbeing Skills –
making informed decisions in
order to improve and maintain
health.
Expel myths and show truths
regarding fad diets, quick fix
weight loss etc. through
investigating health
implications.
Evaluate the health of the
Class/ School and solve
problems to ensure all have
the opportunity to make
healthy food choices.
Look at the journeys our food
makes and consider a more
sustainable and secure way
to use our food.
Investigate and evaluate
healthy eating guidelines to
plan an improved food choice
strategy for your class/
school.
www.educationscotland.gov.uk/studyingscotland
3
Possible sources of
evidence
Make – A myth and fact video
in the style of ‘Mythbusters’
Say – recordings/ transcripts of
discussions regarding choices
and health.
Write – An improved food
choice strategy for class/
school.
Make – A graph showing how
many people eat organic, free
range, vegetarian, vegan etc.
Write – Annotate the graph
(above) with some of the
reasons people may make
these food choices.
Studying Scotland
Food Culture: Food Choices and the Consumer – Third/Fourth level > Focus on Health and Wellbeing
Learning experience 1: What difference would eating sustainable food make to our health?
Possible Starting Points
Resources
Look at food seasonality. What foods are imported
from other countries?
Biology: Food Security – Advice and guidance for practitioners (N5)
http://www.educationscotland.gov.uk/resources/nq/b/nqresource_tcm4719214.asp?strReferringChannel=nati
onalqualifications&strReferringPageID=tcm:4-716555-64&class=l3+d150331
Look at the food Scotland produces. Investigate
whether our natural produce would provide us with a
healthy diet.
The Royal Highland Education Trust (RHET) resources
http://www.rhet.org.uk/Resources/Scotland's+Farming+Year+DVD
Investigate Food security. Are we a secure nation?
What is the Scottish perspective? Have recent food
scares changed our view of imported foods?
Would we be an unhealthy or healthy nation if we ate
the food we produced? You may want to consider:
processed/ non-processed etc. Communicate
findings.
Learning
North Sea Class Clips
http://www.bbc.co.uk/learningzone/clips/why-have-fish-stocks-decreased-in-the-north-sea-pt-1-2/4687.html
http://www.bbc.co.uk/learningzone/clips/why-have-fish-stocks-decreased-in-the-north-sea-pt-2-2/4688.html
Food for life: www.soilassociation.org/foodforlifescotland
Food Standards Agency: http://www.food.gov.uk/scotland#.US5G2PKH-So
DEFRA – http://www.defra.gov.uk
Skills
Analyse Scotland’s food imports and exports.
Learners can:
Explain that Scotland imports food from other
countries and exports to other countries.
Evaluating whether or not Scotland could be a sustainable country in relation to food.
Research whether we make enough food – Food we have Vs Food we eat.
Understand that Scotland produces food in a variety of
ways e.g. farming, fishing, growing etc.
Possible evidence
Analyse the extend to which Scotland has food
security.
A map of Scotland showing where food is produced and how; a report describing Scotland’s seasonality, a
presentation about Scotland’s food security.
Explain the impact of changing diet to consume more
local
produce.
www.educationscotland.gov.uk/studyingscotland
4
Studying Scotland
Food Culture: Food Choices and the Consumer – Third/Fourth level > Focus on Health and Wellbeing
Learning experience 2: Impact of diet and food choices on the internal organs of the body
Possible starting points
Resources for Learning
Investigate how to maintain a healthy heart and blood pressure.
Teacher resource from Play Scotland:
http://www.playscotland.org/research-2/
Consider the implications of food choice on the health of the body.
Teacher resource from national Obesity Observatory:
http://www.noo.org.uk/uploads/doc/vid_15867_TV_viewing.pdf
Look at images of unhealthy and healthy organ images – consider why
the organs look the way they do.
Healthy heart information:
http://www.bhf.org.uk/research/statistics/risk-factors/bloodpressure.aspx
Learning
British Heart Foundation – Diet
http://www.bhf.org.uk/research/statistics/risk-factors/diet.aspx
Learners will:
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Understand that food choices have an effect on overall health.
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Analyse data regarding obesity, heart disease, blood pressure in
Scotland etc.
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Evaluate the importance of living an active lifestyle and having a
healthy diet.
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Analyse the risks posed by poor diet to overall wellbeing in
Scotland.
Skills
Analysis of data
Communication of findings
Evaluation of bias, persuasion of sources
Possible evidence
May include: Photographs of healthy and unhealthy organs with
annotations showing some reasons why, written discussion showing
the implications of poor food choices on health; a healthy lifestyle
plan, graphs and charts showing analysis of data.
www.educationscotland.gov.uk/studyingscotland
5
Studying Scotland
Food Culture: Food Choices and the Consumer – Third/Fourth level > Focus on Health and Wellbeing
Learning experience 3: Food choices and the impact on Scotland’s health
Possible starting points
Resources for Learning
Investigate statistics regarding the ‘big killers’ in Scotland e.g. Stroke,
Heart Disease and cancer.
National Health Statistics:
http://www.scotland.gov.uk/Topics/Statistics/Browse/Health/scottish-health-survey
Explore the advice from Cancer Research and British Heart Foundation
regarding healthy food choices to reduce risk of disease.
Cancer research UK – Diet, Healthy eating and cancer:
http://www.cancerresearchuk.org/cancer-info/healthyliving/dietandhealthyeating/diethealthy-eating-and-cancer
Expel myths regarding ‘Cancer prevention diets’ and research food and
nutrients, which affect your risk of cancer (link in resources for
learning.)
BBC Health (Preventing Stroke):
http://www.bbc.co.uk/health/physical_health/conditions/in_depth/stroke/prevention_i
ndex.shtml
Consider the effect of food choices of the population on the rising
statistics about food related health problems.
British Heart Foundation: http://www.bhf.org.uk/get-involved/in-yourarea/scotland.aspx
Develop a range of food products targeting people with a food related
health problem.
Change for Life: http://www.nhs.uk/Change4Life/Pages/change-for-life.aspx
Skills
Learning
Analysing data
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Cancer, Strokes and Heat Disease are the biggest killers in
Scotland.
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Eating a generally healthy and balanced diet could decrease the
risk of Cancer, Strokes and Heart disease.
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Every day food choices will have an effect on future health and
could lead to rising statistics.
www.educationscotland.gov.uk/studyingscotland
Evaluating effect of diet on Health in Scotland
Creating a food choice strategy related to Scotland’s biggest killers
Possible evidence
6
May include: Highlighted data sheets with notes, a report about the biggest killers in
Scotland and their relationship with food, a food choice strategy for the school/
individual, myth buster video, food product plans and evaluations.