Suggested HWB Experiences & Outcomes

  • By applying my knowledge and understanding of current healthy eating advice I can contribute to a healthy eating plan. HWB 2-30a
  • By investigating food labelling systems, I can begin to understand how to use them to make healthy food choices. HWB 2-36a

Suggested Learning Intentions

  • To apply knowledge and understanding of the Eatwell Guide to evaluate own food and drink choices.
  • To understand nutritional and other information from food labels to determine healthy and less healthy food choices.

Suggested Success Criteria (I can...)

  • Record and reflect on my own and others’ food and drink choices. HWB 2-30a
  • Give examples of  at least three ways to make healthier food choices. HWB 2-30a
  • Examine the main nutritional information that is displayed on  food labels and use this to make healthy food choices. HWB 2-36a
  • Explain the importance of reading and understanding food labels. HWB 2-36a

Suggested Learning Experiences

  • Eatwell Guide
  • Consolidate prior knowledge and understanding of the Eatwell guide – Brainstorm what is meant by a ‘balanced diet.’
  • Devise a range of meals and menus using the Eatwell guide, ensuring that they depict a balance of foods from the 5 main food groups.
  • Record a food diary and analyse own foods eaten over a week and compare with the balance of foods as depicted by the Eatwell guide.
  • Identify ways in which they can modify/improve their food choices by selecting / discussing healthier food options.
  • Using picture cards/magazines/real food, investigate composite food dishes (foods comprising more than one food group) eg, shepherd’s pie, lasagne, pizza – classify these foods into the different food groups.
  • Select and prepare ingredients to create a composite dish that includes foods from more than one group. Identify the main food groups included in the dish.
  • Food Labelling
  • Encourage children to bring in a range of food packaging from home and investigate the nutritional information on each.
  • Construct a way of categorising the different foods and/or information contained in food labels eg, foods high/low in salt (sodium)/sugar/fat etc. Discuss the importance of having nutritional information displayed on food packaging.
  • Investigate the recommended daily intake of sugar / fat / salt / calories for a child / adult.
  • Compare similar foods. Investigate which one has more fibre, fat, sugar, salt, calories. Discuss / debate which is the healthier option. Consider the validity and reliability of nutritional information eg, foods that claim to have ‘no added sugars’ – but actually have high levels of fat.
  • Investigate food labels on a range of convenience foods – these foods often have high salt content – research the health implications of too much salt in the diet eg, high blood pressure. Debate / discuss reasons for and against convenience foods.
  • Investigate traffic light food labelling – discuss the pros and cons of this type of food labelling.
  • Design own food product to include a food label showing nutritional information. Apply a range of marketing techniques to promote product to peers.
  • Investigate food preparation methods that add less fat to food and use unsaturated fats and oils to replace solid saturated fats.