Curriculum for Excellence

First P2 - P4
Second P5 - P7

Health and Wellbeing (Food and Health)

• Developing Healthy Choices
• The Journey of Food

Literacy and English

• Listening and Talking

Social Studies

• People, place and environment

• By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1/2-30a
• When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1/2-35a
• I can persuade, argue, explore issues or express an opinion using relevant supporting detail and/or evidence. LIT 2-29a
• Can discuss the environmental impact of human activity and suggest ways in which we can live in a more environmentally-responsible way. SOC 2-08a

First P2 - P4
Second P5 - P7

Health and Wellbeing (Food and Health)

• Developing Healthy Choices
• The Journey of Food

• By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1/2-30a
• When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1/2-35a

Food, Scientific Concepts

Second P5 - P7
Third S1 - S3

Health and Wellbeing (Food and Health)

• Nutrional Needs
• The Journey of Food

Sciences

• Biological Systems
• Materials

Technologies

• Craft, Design, Engineering and graphics
• Computing Science

Numeracy and Mathematics

• Shape, position and movement

Arts

• Art and Design

• By investigating food labelling systems, I can begin to understand how to use them to make healthy food choices. HWB 2-36a
• Using my knowledge of nutrition and current healthy eating advice, I can evaluate the information on food packaging, enabling me to make informed choices when preparing and cooking healthy dishes. HWB 3-36a
• I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
• By investigating some body systems and potential problems which they may develop, I can make informed decisions to help me to maintain my health and wellbeing. SCN 2-12a
• By contributing to investigations into familiar changes in substances to produce other substances, I can describe how their characteristics have changed. SCN 2-15a
• I have participated in practical activities to separate simple mixtures of substances and can relate my findings to my everyday experience. SCN 2-16a
• I have collaborated in activities which safely demonstrate simple chemical reactions using everyday chemicals. I can show an appreciation of a chemical reaction as being a change in which different materials are made. SCN 2-19a
• Having taken part in practical activities to compare the properties of acids and bases, I have demonstrated ways of measuring and adjusting pH and can describe the significance of pH in everyday life. SCN 3-18a
• By applying my knowledge and skills of science and mathematics, I can engineer 3D objects which demonstrate strengthening, energy transfer and movement. TCH 2-12a / TCH 3-12a
• Through discovery and imagination, I can develop and use problem-solving strategies to construct models. TCH 1-14a / TCH 2-14a
• Having evaluated my work, I can adapt and improve, where appropriate, through trial and error or by using feedback. TCH 1-14b / TCH 2-14b
• By using problem-solving strategies and showing creativity in a design challenge, I can plan, develop, organise and evaluate the production of items which meet needs at home or in the world of work. TCH 3-14a
• Having explored a range of 3D objects and 2D shapes, I can use mathematical language to describe their properties, and through investigation can discuss where and why particular shapes are used in the environment. MTH 2-16a
• I can develop and communicate my ideas, demonstrating imagination and presenting at least one possible solution to a design problem. EXA 2-06a
• While working through a design process in response to a design brief, I can develop and communicate imaginative design solutions. EXA 3-06a

Second P5 - P7

Health and Wellbeing (Food and Health)

• Developing Healthy Choices
• The Journey of Food

Literacy and English

• Listening and Talking

Social Studies

• People, place and environment

• By applying my knowledge and understanding of current healthy eating advice I can contribute to a healthy eating plan. HWB 2-30a
• Through practical activities using different foods and drinks, I can identify key nutrients, their sources and functions, and demonstrate the links between energy nutrients and health. HWB 3-31a
• Through exploration and discussion, I can understand that food practises and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a
• When preparing and cooking a variety of foods, I am becoming aware of the journeys which food make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a
• By investigating food labelling systems, I can begin to understand how to use them to make healthy food choices. HWB 2-36a
• I can understand how advertising and the media are used to influence consumers. HWB 2-37a
• I can persuade, argue, explore issues or express an opinion using relevant supporting detail and/or evidence. LIT 2-29a
• can discuss the environmental impact of human activity and suggest ways in which we can live in a more environmentally-responsible way. SOC 2-08a

Food, Nutrition, Healthy Diet, Sustainable Diet

First P2 - P4
Second P5 - P7
Third S1 - S3

Health and Wellbeing (Food and Health)

• Developing Healthy Choicse
• Nutrional Needs
• The Journey of Food

Literacy and English

• Listening and Talking

Social Studies

• People, place and environment

• By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1/2-30a
• When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1/2-35a
• I can persuade, argue, explore issues or express an opinion using relevant supporting detail and/or evidence. LIT 2-29a
• Can discuss the environmental impact of human activity and suggest ways in which we can live in a more environmentally-responsible way. SOC 2-08a

Food, Nutrition, Healthy Diet

First P2 - P4
Second P5 - P7

Health and Wellbeing (Food and Health)

• Nutritional needs
• The Journey of Food

• By applying my knowledge and understanding of current healthy eating advice I can contribute to a healthy eating plan. HWB 2-30a
• I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
• Through exploration and discussion, I can understand that food practises and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a

Food, Nutrition, Healthy Diet

First P2 - P4
Second P5 - P7

Health and Wellbeing (Food and Health)

• Nutritional needs
• The Journey of Food

• By applying my knowledge and understanding of current healthy eating advice I can contribute to a healthy eating plan. HWB 2-30a
• Through exploration and discussion, I can understand that food practises and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a

Food, Nutrition, Healthy Diet

First P2 - P4
Second P5 - P7

Health and Wellbeing (Food and Health)

• Nutritional needs
• The Journey of Food

• By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1/2/-30a
• When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1/2-35a

Food, Nutrition, Healthy Diet

First P2 - P4
Second P5 - P7

Health and Wellbeing (Food and Health)

• Developing Healthy Choices

• By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1/2-30a