Learning objective
- To use our knowledge of food groups to plan healthy meals
Statutory guidance
Pupils should know:
- What constitutes a healthy diet (including understanding calories and other nutritional content)
- The principles of planning and preparing a range of healthy meals
- The characteristics of a poor diet and risks associated with unhealthy eating (including, for example, obesity and tooth decay) and other behaviours (e.g. the impact of alcohol on diet or health)
Differentiation
Pupils needing extra support: Should be placed in mixed ability pre-planned groups and roles. Can be provided with a copy of the Activity: Food pyramid and Activity: Food groups for additional visual support and structure. Should be given the key ingredient for the group to narrow the selection of ideas. Should be given fewer dishes to design.
Pupils working at greater depth: Can be challenged to work out how many calories would remain from their RDI if they were to eat one of the meals that they had designed. Should engage in further discussion on how the meals are also balanced with regards to the food groups and establishing what the connection is between categories in the Eatwell guide (slide 2) and calorie content.
In this topic
- Assessment - RSE & PSHE Y5/6 (A): Health and wellbeing
- Y5/6 (A): Lesson 1: Relaxation: yoga
- Y5/6 (A): Lesson 2: The importance of rest
- Y5/6 (A): Lesson 3: Embracing failure
- Y5/6 (A): Lesson 4: Going for goals
- Y5/6 (A): Lesson 5: Taking responsibility for my feelings
- Y5/6 (A): Lesson 6: Healthy meals
- Y5/6 (A): Lesson 7: Sun safety
