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KS3 cooking and nutrition curriculum

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Cooking and nutrition
Year 9

Global food challenges

3 lessons

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  • Consumer awareness
  • Food hygiene and safety
  • Food origins and provenance
  • Food preparation and cooking
  • Sensory evaluation
  • Sustainability and climate change
  • The science of food

Description

This unit investigates the pressure on food systems, caused by climate change and a growing population. Pupils critique these challenges and explore principles of more sustainable diets, balancing the needs of the planet and human health. Practical work reinforces these principles in action.

Climate change and a growing population present real challenges to our global food systems. Examining these challenges enables us to be better informed about the decisions we make as consumers. The application of previous learning in Year 8, around strategies to create healthier and more sustainable diets, and consider the needs of people, are built upon and expanded. This learning provides pupils with a firm foundation to be better informed consumers, making good decisions based on their needs and beliefs.

  1. One planet
  2. Fish burger street wraps
  3. Making bang bang veg, with an Asian slaw!

  • Pupil can identify ways diets can be healthier and more sustainable.
  • Pupils can explain why the Eatwell Guide has a 32% lower environmental footprint than the current national diet.
  • Pupils can modify recipes and diets to be healthier and more sustainable.
  • Pupils know that we should all follow the Eatwell Guide, eat more fruit and vegetables and diversify sources of protein.
  • Pupils can talk about the climate and how conditions affect when and where food is produced.

Use this KS3 cooking and nutrition curriculum plan to teach practical food skills alongside nutritio...

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