Key Fact 2: When planning to cook we need to consider current healthy eating advice, the needs of different people and occasions.
a) To use the Eatwell Guide and consider the needs of different people when planning and cooking food.
Refresh children‘s knowledge of the Eatwell guide. Review its 5 food groups. Module link: Healthy eating 8-11 Key Fact 2. This link provides extensive support about the Eatwell guide. .
This could be further extended by looking at how diets can be planned to meet the principles of the Eatwell Guide.
: Healthy eating 8-11 Key Fact 2. This link provides extensive support about the Eatwell Guide.
Use the Needs of different people PowerPoint 254 to highlight that people have different food needs. Question the children to see if they can suggest what these needs might be, for example:
- age – babies have different diets from adults;
- preference – likes and dislikes;
- vegetarian – some people choose not to eat meat or fish;
- where you live – some foods only grow in a hot climate;
- religion – some religions restrict certain foods;
- allergy – a small number of people have an allergy to a food, e.g. peanuts;
- information – about food, e.g. Red Tractor.
Next, use Make a meal SMART Board 253 to engage the group in planning different meals for people, for example, a young child, a working adult or a retired person. This activity requires children to drag foods on to an empty plate to create a meal. Discuss the choices made, along with their reasoning.
To consolidate learning, ask the children to consider and plan the food needs for a number of different people. Use the Needs of different people Worksheet 253 to act as a stimulus. This work could make a great display.
b) To be able to suggest and demonstrate healthier ways to prepare and cook foods.
Explain to children that food can be prepared and cooked in a number of ways to promote health. Use the Healthier cooking PowerPoint 255 to highlight different healthier ways to cook and serve food. For example:
- cooking method, e.g. baking or grilling fish instead of frying;
- not adding salt to food, perhaps using different ingredients for flavour, e.g. herbs, garlic;
- adding fruit or vegetables, e.g. extra carrots in a soup or stew;
- removing, adding or changing an ingredient, e.g. having a low fat yogurt rather than a luxury yogurt;
- changing the portion size, e.g. having a smaller dessert or a mini muffin.
As a whole group, use Change a meal SMART Board 254 to engage the children in modifying meals to make them healthier. This activity requires children to swap foods on a plate. The labels for each food can be changed, e.g. swapping ‘fried sausage’ for ‘grilled sausage’. Discuss the choices made, along with their reasoning.
c) To be able to read and interpret basic nutrition information on food packaging when making choices.
Explain to children that food packaging often displays nutrition information which can help people make choices. Use the Food labels PowerPoint 256 to highlight how this information is presented and how it can be used.
Ask the children to collect and bring in from home food packaging, showing nutrition information. Create a display of food packaging to highlight nutrition information.
Module link: Healthy eating 8-11 Key Facts 3 and 4. This link provides extensive support about energy and nutrients.
d) To be able to plan and prepare food appropriate for a range of different occasions.
Investigate foods prepared for a range of different occasions.
Ask the children:
- What celebrations or festivals can you name?
- What type of food is served?
- What special occasions have you attended?
- What food was served?
Use the Occasions PowerPoint 257 to highlight a number of different celebrations and festivals which include specific food, e.g. Passover and Matzo crackers, Christmas and turkey.
In small groups, organise cooking activities to raise awareness of a range of different occasions. For example:
- Chinese New Year;
- Harvest festival.