Getting the balance right - In this lesson students will recognise the food groups that comprise a healthy balanced diet and recall nutrients provided by the different food groups of The Eatwell Guide.    
Food storage and preparation - This lesson is about students indentifying the key factors which increase the shelf-life of red meat, defining types of food preservation and describing the different methods of heat transfer.
Welcome to the Skills toolkit - a set of 10 lessons to support teaching Year 8 pupils about nutrition, red meat structure, eating economically, the 4 C's and cooking. The lessons have been created to enable students to demonstrate a range of practical skills and cooking techniques, as well...
Meat and the consumer - This lesson is about students naming different cuts of meat and explaiing their use in cooking, knowing where red meat can be purchased and explaining the information provided by food labels.
Nutrition and life stages - This lesson is about students explaining the nutritional needs at different life stages, as well as planning a two course meal for a specific life stage.