This Nutrition primary resource is ideal for thinking about flavours and textures of fruit and how fruit can be used to make a healthy watermelon smoothie to serve at a summer party.

Pupils will be challenged to make their own smoothie, and summer themed ‘ice lolly crafts’ using our National Geographic Kids’ primary resource sheet.

The teaching resource can be used as a printed handout for instruction in class time, or for display on the interactive whiteboard.

Activity: Before following the step-by-step instructions in the resource, discuss with children different types of fruit, and which fruits are traditionally grown and eaten over the summer. Have they ever eaten a fruit salad? Or drunk a fruit smoothie? Children could taste different types of fruit and amend the ingredients in the resource to suit their tastes. Ask children to prepare the ingredients on the page and complete the task by following the instructions.

 

N.B. The following information for mapping the resource documents to the school curriculum is specifically tailored to the English National Curriculum and Scottish Curriculum for Excellence. We are currently working to bring specifically tailored curriculum resource links for our other territories; including South AfricaAustralia and New Zealand. If you have any queries about our upcoming curriculum resource links, please email: schools@ngkids.co.uk

 

This primary resource assists with teaching the following Design and Technology (Cooking and nutrition) objectives from the National Curriculum: 

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Key stage 1

Pupils should be taught to:

  • use the basic principles of a healthy and varied diet to prepare dishes
  • understand where food comes from.

Key stage 2

  • understand and apply the principles of a healthy and varied diet
  • prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques
  • understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.

 

 

This Food primary resourceassists with teaching the following Health and wellbeing Early level objectivesfrom the Scottish Curriculum for Excellence:

  • I enjoy eating a diversity of foods in a range of social situations. 
  • Together we enjoy handling, tasting, talking and learning about different foods, discovering ways in which eating and drinking may help us to grow and keep healthy  
  • I explore and discover where foods come from as I choose, prepare and taste different foods. 

 

Scottish Curriculum for Excellence First level Health and wellbeing objectives:  

  • I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks.  
  • When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. 

 

Scottish Curriculum for Excellence Second level Health and wellbeing objectives:  

  • Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion.  
  • When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. 

 

Scottish Curriculum for Excellence Third level Health and wellbeing objectives: 

  • By taking part in practical food activities and taking account of current healthy eating advice, I can prepare healthy foods to meet identified needs.  
  • Through practical activities using different foods and drinks, I can identify key nutrients, their sources and functions, and demonstrate the links between energy, nutrients and health.  
  • I can apply food safety principles when buying, storing, preparing, cooking and consuming food. 

 

Scottish Curriculum for Excellence Fourth level Health and wellbeing objectives: 

  • I can apply my knowledge and understanding of nutrition, current healthy eating advice and the needs of different groups in the community when planning, choosing, cooking and evaluating dishes. 
  • Having identified diet-related conditions, I can adapt and cook recipes to suit individual needs. 

 

 

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