In this lesson students learn that food is eaten and digested in the body to allow the absorption of energy and nutrients and there are two types of nutrients - macronutrients and micronutrients.

They explore the three types of carbohydrates: monosaccharides, disaccharides and polysaccharides, intrinsic...

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.  There are opportunities for students to:

• make and test their own cottage cheese
• to consider the effect of processing on lactose content of foods
• to...

Inspired by the Born to Engineer video from Dr Eleanor Stride, an engineer who is developing a treatment for cancer that encloses cancer-treating drugs in bubbles, this resource supports students to increase their understanding of engineering in a food science context,...

Learners will create a prototype food temperature probe...

In this experiment students prepare a smear slide of yoghurt and observe Gram stained bacteria using a microscope. The lesson also looks at magnification and representing numbers in standard form.

Curriculum links include:

* Working Scientifically - Experimental Skills and Investigations: use...

Mission X is an international educational challenge that focuses on health, science, fitness and nutrition and encourages pupils to train like an astronaut. The challenge involves a set of physical and educational activities, developed by space scientists and fitness professionals working with real astronauts. Each...

This teacher’s guide, provided by the Food Standards Agency, supports teachers to teach children about food safety.  This includes understanding food allergies, planning a balanced diet, and understanding food labels including traffic lights and best before dates.

From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

From the Chilled Food Association, this resource helps children to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

From the Chilled Food Association, this resource helps children to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

The Nuffield Design and Technology Teacher's File for Key Stage Three contains a large number of resource tasks which can be included in lessons. These short, focused activities are presented as instruction sheets and are intended to increase technical knowledge, skills and design strategies.

The file...

Nutrition was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course emphasised the influence of food choice on health. The authors appreciated that entrenched attitudes to food and...

Food Science was one of the four topics that featured as a separate area of study in the Nuffield Home Economics course for students aged 14–16. The course was designed to help students understand the scientific principles underlying the practical work they would do in...

In this lesson, pupils learn how energy is required to fuel many different body processes, growth and activities and that different people need different amounts of energy. They explore macronutrients and micronutrients and how we can measure energy intake using kilojoules or calories as well as learning about...