Applying nutrition through active learning (PPT3) Roy Ballam and Frances Meek

1. British Nutrition Foundation – making nutrition science accessible to all Applying nutrition through active learning (PPT3) Roy Ballam and Frances Meek

2. Resources to demonstrate knowledge and understanding of the major diet related health risk. Seven pupil worksheets to challenge and encourage independent thinking: Obesity mind map; Cardiovascular disease brace map; Bone health circle map; Dental health circle map; Iron deficiency anaemia circle map; Diabetes (type 1 & 2) Venn diagram; Ignorance logging worksheet.

3. Nutrients – all you need to know in 60 seconds! Student activity – set as homework or a group class activity. Assess knowledge and understanding, improve confidence, use of language and public speaking. Develop use of ICT by using a programme such as www.powtoon.com Alternatively, show the new BNF One minute nutrient lessons! If you have more time, students could watch the macronutrient podcasts presented by a BNF senior nutritionist and a London chef: http://www.foodafactoflife.org.uk/VideoActivity.aspx?siteId=20&sectionId=84&contentId=507 Activity – in groups of 4 write down everything you need to know about: • Carbohydrate • Protein • Fat • Vitamins • Minerals • Fibre • Water and hydration • Choose a scribe and then a speaker!

4. How to calculate energy and nutritional values and plan recipes, meals and diets accordingly Explore Food – a free nutritional analysis tool from BNF. Teachers notes and student worksheets available too. New – front and back of pack labelling! Explore food Modifying a recipe worksheet Nutrition labels worksheet Allergen labelling

5. Front of pack Guideline Daily Amounts … … now Reference Intake Energy (kJ & kcal) Fat (g) Saturated (g) Sugars (g) Salt (g) Colour coding – red, amber and green

6. Back of pack Current back of pack nutrition panel New back of pack nutrition panel

7. Compare a recipe to DRVs Pupils can compare a recipe or a portion of a recipe to DRVs. Enter the number of portions the recipe is divided into and click calculate. 2)Click and compare with DRVs. Calculate a diet This section allows the user to calculate the energy and nutrients provided by a diet for one day. Completing this will lead to a summary sheet and a comparison of the diet to Dietary Reference Values (DRVs).

8. Consider allergens in dishes Since January 2015 fourteen major food allergens must be emphasised in the ingredients list (cereals containing gluten, crustaceans (e.g. prawns or crab), molluscs (e.g. clams or mussels), eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, lupin and sulphur dioxide). Where the allergen is not obvious from the name of the ingredient, there will be a clear reference to the name of the allergen next to the ingredient e.g. ‘casein’ (milk) or ‘tofu’ (soya). Food businesses can choose the method of emphasis that they would like to use, for example, bold, italics, highlighting, contrastingcolours, CAPITALISING TEXT and underlining. An allergy advice statement may be used to direct consumers to the ingredients list for allergen information. Activities to teach about allergens are available on the food a fact of life website : http://bit.ly/1R7orbM

9. Food Route resources Five workbooks (one on each theme)

10. My Cooking Counts New resource for secondary school students and their teachers. Focus on cooking skills and techniques, recipe repertoire and food commodity use. Helps teachers track student cooking habits, skills, recipe choice and commodity usage. Helps with reviews and planning.

11. The focus is on … Recipe repertoire Food skills Food groups

12. Overview Schools to register – teacher adds students. Students log-in to record recipes cooked and rate their food skills – certificate created for their achievements. Teacher can see Year Group, Key stage and/or whole school progress. Data/trends can be collected (monitoring, tracking and promotion).

13. Pupils Recordtheir own recipes cooked (with photographs). Assess their own food skills – rating (self-assessment). Know the main ingredients they use – overview provided (range/type). Receive a certificate of achievement – progress.

14. Teacher Share recipes (their own and pupils). Track and monitor pupils cooking achievement and repertoire. Reporting available, e.g. cooking in a Year Group/whole school, % savoury cooking, main food groups used.

15. Support Teachers’ guide Student help sheet Worksheets Food skill cards Food group cards

16. My Cooking Counts available now … Free to use – for you and your students. Register at: www.meatandeducation.com

17. Professional guidelines for teachers To develop a guideline framework for primary and secondary (food) teachers – highlighting the knowledge and skills expected of them. The document could be a useful tool for: initial teacher trainers and trainees; those planning or running professional training courses for teachers; existing teachers to audit their current practice.

18. Rationale/Overview Set standards/expectations for qualified teachers teaching food. Outline key areas of interest to support best practice and learning. Manageable and easy to use, yet convey clear expectations Provide aspirational goals (describe accomplished food teaching) Provide distinctive elements/strands of food teaching, rather than generic teaching standards

19. BNF schemes of work and support for the new GCSE Schemes of work to support planning for the new (2014) KS3 cooking and nutrition curriculum are available from the food a fact of life website :http://bit.ly/1Ennyl8 Planning sheets to help with writing schemes of work for the Food Preparation and Nutrition GCSE are also available from the food a fact of life website: http://bit.ly/1jPvtwu

20. A wide variety of other resources are available on the website to support the teaching of nutrition including: Multi-purpose activity (nutrition game); Active learning images; CommNet is an EU project that communicates food, fisheries, agriculture and biotechnology research to young people: http://commnet.eu/

21. Thank you for listening! Resources: www.foodafactoflife.org.uk SoW and lesson plans for NC KS3 Planning sheets for new GCSE Free online nutritional analysis Monthly email update – free to join Teacher CPD – keep in touch Enjoy!