This Food primary resource gives children the chance to learn more about different, unusual foods from around the globe. Discover where in the world considers these dishes a delicacy in their countries of origin. Where can you eat poisonous pufferfish? The larvae of which moth are an important source of protein and iron? What are gourmet guinea pigs fed to give them a distinctive taste?

Pupils will learn about exotic delicacies while brushing up on their Geography skills in our National Geographic Kids’ Food primary resource sheet.

The teaching resource can be used in study group tasks for discussion about food from around the world. It could be used as a printed handout for each pupil to review and annotate, or for display on the interactive whiteboard for class discussion.

Activity: As a class, ask the children whether they’ve tried any unusual or exotic foods. Would they like to try any of the foods listed here? Pupils could taste exotic fruits from the countries listed on the resource. Can they describe the taste? Ask the children to research other foods and national dishes popular in the countries mentioned. They could use their research to make a restaurant menu for each country, listing starters, mains and desserts.

 

N.B. The following information for mapping the resource documents to the school curriculum is specifically tailored to the English National Curriculumand Scottish Curriculum for Excellence. We are currently working to bring specifically tailored curriculum resource links for our other territories; including South Africa, Australia 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) Key stage 1 objectives from the National Curriculum: 

Pupils should be taught to:

  • understand where food comes from

 

National Curriculum Key Stage 2 Cooking and nutrition (Design and technology) objective:

Pupils should be taught to:

    •  understand and apply the principles of a healthy and varied diet
  • understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.

 

National Curriculum Key Stage 3 Cooking and nutrition (Design and technology) objective:

  • understand the source, seasonality and characteristics of a broad range of ingredients.

 

This Food primary resource assists with teaching the following Health and wellbeing Early level objectives from the Scottish Curriculum for Excellence:

  • Together we enjoy 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:  

  • 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: 

  • Having explored a range of issues which may affect food choice, I can discuss how this could impact on the individual’s health.

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