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KS3 cooking and nutrition curriculum

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Cooking and nutrition
Year 8

More sustainable diets

3 lessons

Threads

  • Consumer awareness
  • Food hygiene and safety
  • Food origins and provenance
  • Food preparation and cooking
  • Healthy eating and nutrition
  • Sustainability and climate change
  • The science of food

Description

In this unit pupils identify ways in which a diet can be healthier and more sustainable. Pupils suggest practical ways in which a range of strategies could be implemented. Through cooking two dishes, pupils apply this learning, giving them tools to adapt recipes in the future.

There are a number of strategies that can be employed to create healthier, more sustainable diets. Practical strategies allow consumers to make a difference to their health and the planet, such as including more fruit and vegetables, and having a greater diversity of protein sources. This builds on the threads Food origins and provenance, and Sustainability. In Year 9, pupils investigate global food challenges, further exploring the principles of how diets can be more sustainable.

  1. Plant-rich and diverse
  2. Making mushroom bean burgers, with flatbreads
  3. Making beef and lentil cottage pie

  • Pupils can describe the food origins of ingredients in dishes and meals.
  • Pupils can name the origin of foods grown, reared or caught for consumption.
  • Pupils can talk about how food is sourced, processed and sold in different ways, helping to ensure it is edible and safe to eat. 
  • Pupils can describe the healthy eating messages of the Eatwell Guide and list its food groups.
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Use this KS3 cooking and nutrition curriculum plan to teach practical food skills alongside nutritio...

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