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Teachers’ guideKey Stage 4 / GCSE

© Livestock & Meat Commission for Northern Ireland 2016 1

WelcomeThe updated food4life website is brought to you by Livestock and Meat Commission for Northern Ireland (LMC). LMC has a long heritage of supporting Home Economics teaching in secondary schools throughout Northern Ireland. The Key Stage 4 materials have been completely revised and updated, reflecting qualification requirements.

ContentThe Key Stage 4 area of the website provides a range of support materials to support your teaching. The materials have been developed to support GCSE Home Economics*.

The materials support the main areas of the specification, including: What’s on the plate? What’s in food? What’s on the label? Ages and stages Keeping food safe Dietary disorders Special diets Food styling

Using the resources in your teaching The presentations and worksheets have been developed so you can select those most appropriate for your needs. You can ‘cherry pick’ those resources required to support the learning needs for the pupils you teach. In addition, the resources are editable allowing you the flexibility to adapt to different learning needs or plan for differentiation.

There are eight modules within Key Stage 4, plus the Recipe section for additional support. LMC also provide visits to schools to engage with young people and discuss farming, food skills, cooking, recipes and healthy eating. For more information, go to: www.food4life.org.uk

Key Stage 4 content has been mapped against GCSE Home Economics in Northern Ireland. Details can be found at:* http://www.rewardinglearning.org.uk/microsites/home_economics/


http://www.rewardinglearning.org.uk/microsites/home_economics/

Modules Within the Key Stage 4 section there are eight modules. Each module comprises a number a resources to support your teaching in school.

Module Content Resources1. What’s on

the plate

This module provides an overview of the Eatwell Guide and the 8 tips for healthy eating.

What’s on the plate? – an overview of the Eatwell Guide and how it can help consumers achieve a healthy and well-balanced diet.

1 x What’s on the plate PowerPoint presentation1 x worksheet – Healthy eating worksheet1 x What’s on the plate quiz with answers

8 tips for healthy eating – reviews each of the 8 tips in detail and focuses on its application to the diet.

1 x 8 tips for healthy eating PowerPoint Presentation2 x worksheets – 8 tips for eating well 1/ 8 tips for eating well 2

Module Content Resources2. What’s in

food

This module explores the energy and nutrients provided by food and drink. Dietary fibre is also investigated.

Energy – discusses the concept of energy, sources of energy and energy needs.

1 x Energy PowerPoint presentation1 x worksheet – Energy worksheet1 x What’s in food – energy quiz with answers

Macronutrients – an overview of the role of carbohydrate, protein and fat in the diet.

1 x Macronutrients PowerPoint presentation1 x worksheet – Macronutrients worksheet1 x What’s in food – macronutrients quiz with answers

Micronutrients – an overview of the role of micronutrients in the diet.

1 x Micronutrients PowerPoint presentation1 x worksheet - Micronutrient worksheet1 x What’s in food – micronutrients quiz with answers

Dietary fibre – explores the functions, sources and health benefits of fibre and water

1 x Dietary fibre and water PowerPoint presentation1 x worksheet – Dietary fibre and water worksheet1 x What’s in food – dietary fibre quiz with answers


Module Content Resources3. What’s on

the label?

This module reviews the information required on food labelling. The NI Farm Quality Assured logo is also explained.

Food labelling – reviews what information is required on a food label, as well as information that is provided voluntarily.

1 x Food labelling PowerPoint5 x worksheets – Labelling starter / What’s on the label annotation / What’s on the label investigation / What’s on the label recipe / Where is it from?1 x What’s on the label quiz with answers

Module Content Resources4. Ages and

stages

This module explores the dietary needs of individuals throughout different life stages.

Ages and stages – explores in detail ways in which a healthy diet can be achieved at key life stages.

1 x Ages and stages PowerPoint presentation2 x worksheets – Diet through life worksheet 1 / Diet through life worksheet 21 x Ages and stages quiz with answers

Module Content Resources5. Keeping

food safe

This module focuses on food poisoning, looking at symptoms and controls, as well as aspects of food safety.

Food poisoning – an overview of the symptoms, food sources and methods of control for certain types of food poisoning bacteria.

Food poisoning – the law – outlines the protection offered to consumers by Food Safety laws.

Food safety – explores Food safety, including: personal hygiene, food purchase, storage and preparation and ages and stages.

1 x Food poisoning PowerPoint presentation1 x worksheet –Preventing food poisoning

1 x Food poisoning – the law PowerPoint presentation1 x worksheet -Food hygiene and the law

1 x Food safety PowerPoint presentation3 x worksheets – Food safety – time and temperature control / Using date labels to reduce the risk of food poisoning / People at risk of illness linked to food1 x Keeping food safe quiz with answers


Module Content Resources6. Dietary

disorders

This module explains the different dietary and lifestyle factors which may play a part in health and wellbeing.

Dietary disorders – an overview of dietary and lifestyle factors which may contribute to the development of dietary disorders, as well as how they may be managed with dietary and lifestyle advice.

1 x Dietary disorders PowerPoint presentation2 x worksheets – Dietary disorders summary table / Dietary disorders task1 x Dietary disorder quiz with answers

Module Content Resources7. Special

diets

This module explores different special diets, looking at the factors which affect food choice.

Special diets – reviews some of the diet and lifestyle advice for individuals with special diets.

1 x Energy balance and weight management PowerPoint presentation1 x Food intolerance and allergy PowerPoint presentation1 x Sports Nutrition PowerPoint presentation1 x Vegetarianism PowerPoint presentation5 x worksheets – Activities for special diets/ Shopping for special diets / Special diets labels / Special diets task / Special diets adaptations1 x Special diets quiz with answers

Module Content Resources8. Food

styling

This module outlines the importance of good presentation on the plate and suggests ways to ensure the ‘wow’ factor.

Food presentation and styling -designed to help teachers and students understand the importance of effective and appropriate food presentation and styling.

1 x Food presentation and styling PowerPoint presentation5 x worksheets – Food critic for a day / Food presentation and styling worksheet / Food presentation checklist / Food styling challenge / Social media profile


Module Content Resources9. Teachers’

guideTeachers’ guide – this guide 1 x KS4 Teachers’ guide

External linksThe following websites can be used by teachers and students for research and investigation.

Website Link

NHS Choices – meat in your diet

http://www.nhs.uk/Livewell/Goodfood/Pages/meat.aspx

Beef and lamb Northern Ireland

http://www.beefandlambni.com/

Meat matters http://meatmatters.redmeatinfo.com/

Food Standards Agency Northern Ireland

https://www.food.gov.uk/northern-ireland

Meat and Education GCSE support

This section of the Meat and Education website provides support and resources to KS4 teachers and pupils. The topics covered include

Nutrition Food science and safety Food provenance Food choice Food preparation and cooking

http://meatandeducation.redmeatinfo.com/resources/110

My cooking counts

http://meatandeducation.redmeatinfo.com/resources/my-cooking-counts/register-now-launch

50 minute lesson packs

http://meatandeducation.redmeatinfo.com/news/latest-news/50-minute-lesson-packs-coming-soon-taster-available-now

Gourmet burger builder

http://meatandeducation.redmeatinfo.com/resources/interactives/gourmet-burger-builder

Meat and health http://meatandhealth.redmeatinfo.com/

Downloadable picture files


Downloadable posters - Meat and Education.com

Know your red meat posterRed meat is an important food commodity and is used extensively in a wide range of dishes. It is important to understand the source, characteristics and seasonality of red meat when following and creating recipes.http://meatandeducation.redmeatinfo.com/resources/



downloads/posters/know-your-red-meat

Know your lamb meat cuts posterThe lamb carcase chart can be used to highlight traditional and modern butchery techniques. The variety of cuts, including lean cuts and cooking methods can be seen on the poster. The poster can also be cut into cards for group activity work.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/know-your-lamb-cuts

Know your beef meat cuts posterhttp://meatandeducation.redmeatinfo.com/sites/default/files/Know%20your%20beef%20meat%20cuts%20poster.pdf

Considerations for cooking savoury meals posterWhat factors influence what you cook and eat? Being able to cook a range of savoury dishes means we are able to feed ourselves and others a healthy varied diet. There are many factors which influence what recipes you choose to cook.http://meatandeducation.redmeatinfo.com/sites/default/files/Considerations%20for%20cooking%20savoury%20meals.pdf

Applying nutrition principles posterWhen creating and making a meal or planning a menu, it is important to take into consideration healthy eating recommendations to ensure that the meal/menu can be consumed as part of a varied, balanced diet.http://meatandeducation.redmeatinfo.com/sites/default/files/Applying%20nutrition%20principles.pdf

Nutritious and delicious posterThe poster features the important nutrients provided by red meat which support health and wellbeing. It also provides detailed nutrition information for nine different cuts of meat.http://meatandeducation.redmeatinfo.com/resources/downloads/activity-sheets/nutritious-and-delicious-poster

Economy gastronomy posterThis poster highlights key aspects of cooking on a budget, such as using seasonal foods, stocking up, planning before shopping, ‘one-pot’ meals, freezing food and using leftovers. The poster could be used when discussing meal planning.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/economy-gastronomy

Food provenance on your doorstep posterThe poster highlights and promotes regional/traditional meat dishes that use beef, lamb or pork along with explaining the protected name schemes and identifying the relevant red meat and meat-based products.


http://meatandeducation.redmeatinfo.com/resources/downloads/posters/food-provenance-your-doorstep

Eating nose to tail posterThis poster features the wonderful range of offal available from beef, lamb and pork. Offal is good value for money and provides important nutrients which support health and well-being.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/eating-nose-tail

From fridge to fork posterFrom fridge to fork - a guide to safety and hygiene focuses on cooking safely with red meat, looking at the key areas of storage, hygiene, preparation, cooking, eating and storing leftovers.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/fridge-fork

Food hygiene and safety learning resourceThis resource is designed to be used as part of active learning in the classroom, for homework or independent study including exam revision. Use with the board game questions, bingo game PPT and food hygiene images.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/food-hygiene-active-learning-resource

Using your senses posterThis resource is designed to help students understand the five senses, how the olfactory system works and also how we taste. The poster also provides some suggestions of descriptive vocabulary that students could use when carrying out sensory evaluation.http://meatandeducation.redmeatinfo.com/sites/default/files/Using%20your%20senses%20poster_0.pdf

The art of food styling and presentationThis resource is designed to help teachers and students understand the importance of effective and appropriate food presentation and styling. Use with the Art of Food Styling and Presentation PPT.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/art-food-styling-and-presentation

Livestock farming in Northern Ireland PPT

An informative PowerPoint presentation outlining livestock farming in Northern Ireland, England and Waleshttp://meatandeducation.redmeatinfo.com/resources/112

eSeminars My Cooking CountsJoin Roy Ballam as he explores the new interactive resource My Cooking Counts.

Factors affecting food choice© Livestock & Meat Commission for Northern Ireland 2016

8

This eSeminar on Factors affecting food choice, explores the wide range of factors that influence what people choose to buy, cook and eat. Also included, are a variety of classroom activities linked to this topic.

Butchery – history, techniques and future trendsKeith Fisher, Master Butcher and AHDB Pork's Butchery Development Manager discusses the history, techniques and future trends of meat butchery.

Using your sensesThis eSeminar focuses on:

The senses - the basics Taste receptors and the olfactory system Umami Classroom activities - the senses Sensory evaluation Classroom activities - sensory evaluation


Managing shorter lessonsHints and tips for managing shorter practical lessonshttps://bnf.adobeconnect.com/_a874223199/p6vhd2do1gu/?launcher=false&fcsContent=true&pbMode=normal

CommNet CommNet is an EU project that communicates food, fisheries, agriculture and biotechnology research to young people. To support this the CommNet FAB Toolkit has been created:

5-7 years Phase 1 8-11 years Phase 2 11-14 years Phase 3 14-16 years Phase 4

http://www.foodafactoflife.org.uk/section.aspx?t=116&siteId=20&sectionId=120


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