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
- 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. Three recipes children can use .
- Halloumi Traybake, Pitta Pizzas, Stuffed Peppers
- 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 one 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 labeling – discuss the pros and cons of this type of food labeling.
- 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.
- Explain the effects that sugar has on teeth and different ways to reduce the impact of that eg keeping sugary snacks to meal times and regular visits to the dentist.
- Consider what the impact would be on the teeth of drinking only milk and water.
- If any child loses a tooth in the class, ask if they would be willing to give it up for an experiment. Place the tooth into a jar of fizzy juice and record the results over several days.
Suggested Cross-Curricular Links
- MNU 2-07a - Investigate servings and portion sizes – calculate amount of actual sugar / fat / salt / calories per serving.
- Create a shopping list / plan meals for a day or select food from a shopping list that would take account of recommended daily allowances.
- EXA 2-13a - Role-play effective peer resistance and negotiation skills to reduce exposure to unhealthy food choices.
Suggested Word Bank
- Eatwell Guide
- balanced diet
- food groups
- food labelling
- fats (saturated/unsaturated)
- recommended allowances
Parent & Community Engagement
Pathways, Tracking & Monitoring
- Year Planner (Second Level)
- Healthy E/O Bundle with UNCRC links
- Pupil Learning Log and Benchmarks shf
- Annual Progression Planners ( Second Level)
- Personalised Year Planner (Second Level)
- Topic Specific Planners ( Second Level)