Smart foods

Board games

Download the From farm to fork! and Food route board games.

Posters

PDF posters for use in the classroom.

Food cards

Sets of BNF Food Cards for pupils aged 5 to 16 years.

Are you drinking plenty?

Poster and teachers' guide.

Multi-purpose teaching resource

Supported with activity instructions and question cards.

mywellbeing

mywellbeing teachers' guide

Exam specification grids

Links to resources which support GCSE D&T: food/Home Economics and National 4 and 5 Healthy and Food Technology in Scotland.

Love your lunch

Love your lunch - ideas and resources to support work around school lunch.

Worksheets (Primary and SEN)

Worksheets for use in school.

ICT

Resources using the computer.

CAD and CAM

More resources for the computer.

How to ...

How To explain how to perform a variety of specific tasks and tests.

Energy and nutrients case studies

Case studies on different aspects of energy and nutrients.

Experiment sheets

Ideas for experiments in the classroom.

Product analysis

Worksheets to help with product analysis.

Sensory evaluation

How to conduct different sensory evaluation tests.

Smart foods

Find out about smart foods.

What can you see?

A poster and teachers' activity notes.

Conditions of use

Copyright and conditions of use.

Smart foods, sometimes known as modern/novel materials/foods, is a collective term for the study of new developments in materials.  The NC programme of study requires pupils to be taught about the working characteristics and application of modern and smart materials.

What does this mean to me the teacher?

Programme of Study requires smart materials to be TAUGHT about. Pupils are not required to USE smart and modern materials.

What is a smart/modern material?
Smart/modern materials are:

  • developed through the invention of new or improved processes, for example, as a result of 'man' made materials/ingredients or human intervention, in other words not naturally occurring changes;
  • altered to perform a particular function;
  • developed for specialised applications, but some eventually become available for general use.

Aren't all foods smart?
Many naturally occurring food ingredients are smart in that they respond to heat and light and some changes are reversible. Such working characteristics are already frequently exploited in food technology, e.g. colloidal systems (gels/sols).

So, what are smart foods?

QCA classify smart foods as:

  • modified starch (eg instant dessert mix that uses cold milk)
  • genetically modified foods
  • anti-oxidants
  • modified enzymes, e.g. chymosin
  • probiotic yoghurts/drinks
  • meat analogues, eg textured vegetable protein (TVP), myco-protein and tofu
  • functional foods, eg cholesterol lowering spread

The Foundation in association with the Design and Technology Association has produced a Smart Foods booklet. A Smart Foods poster which was produced in BNF Education News last term (now out of print) is available on-line as a pdf file. A BNF PowerPoint Presentation is available on Smart Foods.

Note: This information was developed for the previous NC in England. It has been posted in response to demand from teachers. The materials have not been updated.

Last reviewed: 20/11/2009

Next review date: 01/11/2012

© British Nutrition Foundation 2001