Key Fact 2: A healthy diet is made up from a variety and balance of different foods and drinks, as depicted in the Eatwell Guide.
This section provides you with detailed teaching plans for Key Fact 2, including links to all the downloadable resources.
a) To be able to identify and classify unfamiliar and composite dishes according to the 5 groups depicted in the Eatwell guide.
Refresh the children‘s knowledge of the Eatwell Guide. Use the Eatwell Guide PowerPoint 151 presentation or Eatwell Guide Poster 150 to help.
Review its 5 food groups.
Either using photographs of food, or real items, ask children to identify and group unfamiliar foods into the 5 food groups. You may want them to use clip-art, cuttings from magazines or the Food Cards 100.
If you have time/resources, organise a tasting session for the children with familiar/unfamiliar foods. You could have a range of different breads, cheeses, fruit or vegetables.
Module link: Cooking and food skills 5-7, Key Fact 3. Guidance on setting up a tasting session (Guide 200).
Using the Composite food Cards 151, look more closely at ‘composite’ dishes, e.g. lasagne, shepherd’s pie. These are recipes/dishes that comprise more than one food group.
Ask children to place the different components of dishes into the 5 food groups, e.g. pizza = base, meat, vegetables and cheese or shepherd’s pie = potato, meat and vegetables. You can also use photographs, magazines or recipe books. Children can use one of the What is it made from? Worksheets 154 to record their work.
You may wish to use our Eatwell Guide videos to support this work.
b) To understand the different proportions of the model in relation to their own diet.
Show that the Eatwell guide can be seen as a pie-chart – indicating the proportion of different foods that make up a diet over a period of time. Use The Eatwell guide Poster 150 or PowerPoint 151 to demonstrate.
Ask children to keep a record of what they eat/drink for 1-2 days.
Using the Food diary Worksheet 155, ask the children to count up the foods they ate from each group. They may need to use the Eatwell food list Worksheet 156 to help.
- How does the proportion of foods eaten compare to the Eatwell guide?
- Should they be eating more/less from different groups?
Extension: Ask the children to calculate the percentages for the food they have eaten using the My own Eatwell guide Worksheet 157.
c) To use the Eatwell guide when devising meals and menus for themselves and others.
Get the children to work in pairs to devise a chart/menu showing food and drink for a day that meets the proportions shown in the Eatwell guide. You could provide images and recipe books for inspiration. Use the Meal planner Worksheet 159 and the Eatwell food list Worksheet 156.
Recap with children.
- There are 5 main food groups in the Eatwell guide.
- Main meal dishes are sometimes made from 2 or more of these food groups.
- The Eatwell guide shows us the proportions of different food groups we should eat, e.g. we should all eat more fruit and vegetables and potatoes, bread, rice, pasta and other starchy carbohydrates.
Make some dishes to demonstrate the different food groups, e.g. sandwiches, smoothies, biscuits, scones.
Produce a large display of the Eatwell Guide in the school entrance.