Introducution to module

There are many benefits associated with eating a healthy and varied diet, being hydrated, living an active lifestyle and maintaining a healthy weight. The Government has outlined 8 tips for health eating to encourage people to experience these benefits and reduce the risk of illness and disease.

 

Key aims

  • To understand why healthy eating and being active is important.
  • To recall the 8 tips for healthy eating.
  • To know how to implement the 8 tips for healthy eating.

 

Resources available

All about meat resources

1x PowerPoint presentation

8x activity sheets

 

Links to existing resources

A range of Digi bites could be used when addressing this topic. These include:

 

Downloads
On the Meat and Education website there are also a variety of different downloads which could be used to support the teaching of this topic.

 

Classroom activities

  • Use the PowerPoint presentation to complete specific activity sheets.
  • This resource can be printed off for non-cook students or early finishers to work through independently.
  • Ask students to set a goal with one of the 8 tips for healthy eating and track their progress over a term.
  • Develop a small health promoting schools project based on one of the 8 tips for healthy eating.

 

Curriculum links

England

Design and technology Key Stage 3 The study of making in:
food should include:
• healthy eating models relating to a balanced diet, the nutritional needs of different groups in society and the factors affecting food choice and how to take these into account when planning, preparing and cooking meals and products.
• the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties.
 
Science Key Stage 3 
3.3 Organisms, behaviour and health conception, growth, development, behaviour and health can be affected by diet, drugs and disease.
 

England September 2014
Design and Technology Key Stage 3 Cooking and nutrition
Pupils should be taught to: 
understand and apply the principles of nutrition and health 
become competent in a range of cooking techniques 
understand the source, seasonality and characteristics of a broad range of ingredients.

 

Wales

 Design and technology Key Stage 3 
Making (Food) Pupils should be given opportunities to:
• apply current healthy eating messages in relation to the nutritional needs of different groups in society and consider issues of sustainability in order to make informed choices;
• when planning, preparing and cooking meals or products; classify food by commodity/group and understand the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties.
 
Science KS3
Range: how food is used by the body as fuel during respiration and why the components of a balanced diet are needed for good health.

 

Northern Ireland
Key Stage 3
Learning for life and work: Home Economics
Key Concept – Healthy Eating 
Exploring Healthy Eating provides opportunities to develop understanding required in the choice, planning, storage, preparation, cooking and serving of food. 
Pupils should have opportunities to: Explore ways to achieve a healthy diet; Investigate the impact of storage, preparation and cooking on food; Develop the practical skills in the safe use of a range of utensils and appliances in the preparation, cooking and serving of a variety of dishes; and Develop practical skills in the safe, hygienic, healthy and creative use of foods to plan, prepare, cook and serve a range of meals