Food & Nutrition (KS3)

 

food

For Food & Nutrition in Years 7 and 8 students spend a two lesson per week, for one term rotating with Product Design and Textiles.

Year 7 outline

In Food and Nutrition, there is an emphasis on healthy eating, focusing on the benefits of eating plenty of fruit and vegetables, the Eatwell Guide; and 8 Tips for a Healthy Diet. Students make fruit salad, toasties, soup, flapjack, sweet and savoury scones, fruit muffins and shortbread. The students learn about food hygiene and safety, use of hob oven and grill, and shopping skills.

Year 8 outline

In Food and Nutrition there is a continued emphasis on healthy eating, with a focus on energy balance and in particular the nutritional needs of teenagers.  Students also learn about the macro-nutrients: protein, fat and carbohydrate. Students learn how to make a variety of sauce based dishes such as Bolognese, Italian tomato sauce and macaroni cheese. They investigate carbohydrate commodities, and bake healthier option cakes and puddings. In addition, they learn to make shortcrust pastry. Students create their own sauce recipe dishes, to meet the current nutritional guidelines on energy balance.

Year 9 outline

Students can opt for this course which is taught in one double lesson a week for one year. Students continue learning about nutrition. The importance of macro and micro nutrients and focus on reducing sugar, and the need to include iron rich foods in their diets. Students make multi-cultural recipes such as bread based pizza, curry and stir fry before selecting and cooking a recipe from a named culture and making adaptations to make it healthier. The Spring term project is based on baking cupcakes, where students experiment with glace, butter-cream, fondant and melted chocolate processes before using their creativity to design and make an ‘Ultimate Cup-Cake’ for a class competition. They learn about food safety, quality control, planning, and the functions of ingredients. In the Summer term of Year 9, students experience food science experimental work looking at the shortening properties of fat, and fat plasticity. They also have an opportunity to upskill further by learning to cook more complex savoury and sweet recipes. The focus on applied nutrition continues, (looking at the dietary needs of different groups of people) alongside a consideration of healthy eating, economy, food safety, food provenance and sustainability.

Grouping

Students are taught in mixed ability groups of 22 students.

Teaching/Learning Style

The lessons are fun and varied, with an emphasis on practical activities with associated knowledge and skill development. Students will most often provide ingredients for their cooking of family style dishes, which can then be taken home to share and enjoy.