Nutritional needs throughout life
Lesson details
Learning outcome
I can plan meals for different dietary requirements, with justification.
Key learning points
- Dietary needs change at key age and life stages.
- Some people have an allergy or intolerance to specific foods. 14 major allergens are listed on food packaging.
- Portion sizes change through life. There are consequences of excess (servings of food and their portion size).
- Recipes and meals can be adapted for different dietary requirements.
Keywords
DRVs - dietary reference values - energy and nutritional requirements for different groups of healthy people in the UK population
EARs - estimated average requirements - an estimate of the average requirement of energy, or a nutrient, needed by a group of people
RNIs - reference nutrient intakes - the amount of a nutrient that is enough to ensure that the needs of nearly all people in a group are being met
LRNIs - lower reference nutrient intakes - the amount of a nutrient that is enough for only a small number of people in a group who have low requirements
Common misconception
Dietary Reference Values (DRVs), nutritional requirements, are intended for individual healthy people.
Dietary Reference Values (DRVs), nutritional requirements, are intended for different groups of healthy people. They are a series of estimates of the energy and nutrients required.
Teacher tip
Enourage pupils to link different dietary requirements to ingredients and food, giving practical changes and modifications that could be made to recipes and meals.
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Q1.Which of these are macronutrients?
Q2.On average, we are recommended to drink __________ glasses of fluid a day to prevent dehydration.
Q3. helps to keep our digestive system healthy and can help to prevent constipation.
Q4.Match the vitamin to its source.
Q5.True or false? An adequate intake of micronutrients is possible by always eating the same types of foods.
Q6. helps to build and maintain strong bones and teeth.
Assessment exit quiz
6 Questions
Q1.True or false? Dietary Reference Values (DRVs) are intended for individual healthy people.
Q2.Match the following terms:
Q3.Teenage girls need the more than boys.
Q4.The Food Information Regulation (2014) states that food businesses must provide information about the __________ used (either on a label or through provided information, such as menus).
Q5.True or false? Scientific studies show that when children and adults are presented with bigger portions of food, they tend to eat more.
Q6.Match the ingredients to the recipe modification reason.
To help you plan your 9 cooking and nutrition lesson on: Nutritional needs throughout life, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 9 cooking and nutrition lesson on: Nutritional needs throughout life, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the Health and dietary needs unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.