Diet Detective

 

Keywords or Phrases Healthy Diet, Sustainable Diet
Curriculum Level

First P2 - P4
Second P5 - P7

Curriculum Organisers

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
Curriculum Outcomes
  • 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
Healthy People, Healthy Planet
Keywords or Phrases Healthy Diet, Sustainable Diet
Curriculum Level

First P2 - P4
Second P5 - P7

Curriculum Organisers

Health and Wellbeing (Food and Health)

  • Developing Healthy Choices
  • The Journey of Food
Curriculum Outcomes
  • 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 Lab

Food Lab: Cabbage Chemistry, Spectacular Starch, Sweet Chromatography, Sourcing Sugars and Spaghetti Towers

Keywords or Phrases

Food, Scientific Concepts

Curriculum Level

Second P5 - P7
Third S1 - S3

Curriculum Organisers

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
Curriculum Outcomes
  • 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
Crafty Cranachan
Keywords or Phrases Healthy Diet, Sustainable Diet
Curriculum Level

Second P5 - P7

Curriculum Organisers

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
Curriculum Outcomes
  • 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
Shopping Basket
Keywords or Phrases

Food, Nutrition, Healthy Diet, Sustainable Diet

Curriculum Level

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

Curriculum Organisers

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
Curriculum Outcomes
  • 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
Eating for Life
Keywords or Phrases

Food, Nutrition, Healthy Diet

Curriculum Level

First P2 - P4
Second P5 - P7

Curriculum Organisers

Health and Wellbeing (Food and Health)

  • Nutritional needs
  • The Journey of Food
Curriculum Outcomes
  • 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
Diets Through the Years
Keywords or Phrases

Food, Nutrition, Healthy Diet

Curriculum Level

First P2 - P4
Second P5 - P7

Curriculum Organisers

Health and Wellbeing (Food and Health)

  • Nutritional needs
  • The Journey of Food
Curriculum Outcomes
  • 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
Where Does Our Food Come From?
Keywords or Phrases

Food, Nutrition, Healthy Diet

Curriculum Level

First P2 - P4
Second P5 - P7

Curriculum Organisers

Health and Wellbeing (Food and Health)

  • Nutritional needs
  • The Journey of Food
Curriculum Outcomes
  • 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 Games

Food Games: Snacks, Snakes & Ladders, Eatwell Bingo, Higher or Lower Calorie Card Game and Food Group Plate.

Keywords or Phrases

Food, Nutrition, Healthy Diet

Curriculum Level

First P2 - P4
Second P5 - P7

Curriculum Organisers

Health and Wellbeing (Food and Health)

  • Developing Healthy Choices
Curriculum Outcomes
  • By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1/2-30a
Snacks, Snakes & Ladders Link to resources Eatwell Bingo Link to resources Higher or Lower Calorie Card Game Link to resources Food Group Plate Link to resources