This resource focusses on developing the understanding of ratio, fractions and scaling, by scaling up ingredients in a recipe. It could also be linked to learning in food technology, to demonstrate a practical application of maths. In this activity learners will scale up a cookie recipe that makes six cookies to a...

In this STEM activity, pupils will use a torch and a CD to create rainbow reflection patterns on a piece of paper. Pupils will develop their understanding of how light reflects off objects, the colours that make up white light and how these are separated when shone onto a CD. This activity could be used as a...

As human population increases our appetite for meat is growing but very soon demand will outstrip supply. Farming large animals puts a strain on our natural resources and creates polluting waste. Scientists are proposing eating insects to help solve this problem. In this activity students are asked to plan a menu...

Students observe what happens to the colour and texture of green beans when they are heated in different pH conditions.
The students record their observations, use the data they have obtained to suggest which conditions are best for canning and attempt some explanation of what has happened.

This Catalyst article looks at how the structure and properties of chocolate change when it is melted and re-solidified. An experiment is described in which the differences between solid chocolate, and chocolate which has been melted and re-hardened can be found, along with a detailed explanation of the physics...

This Licence to Cook tutorial is about healthy eating and describes the variety of foods needed for a balanced diet, giving examples of each type. The differentiated slides cover:

• The Eatwell plate
• Examples of food in each of the five food groups
• A balanced diet
• Healthy food choices...

This Licence to Cook tutorial provides eight tips for making healthier food choices. The differentiated slides cover:

• Basing meals on starchy foods
• Eating lots of fruit and vegetables
• Eating more fish
• Reducing intake of saturated fat and sugar
• Reducing salt intake
•...

This topic, from the Association for Science Education and aimed at students aged 8-12, focuses on nutrition and the links between diet and health. Students reflect the cultural significance of diet. The topic allows classes in schools across the world to exchange information about food and health.

After...

In this investigation, students extract iron from a breakfast cereal and consider how our bodies are able to digest iron by looking at its reactions with hydrochloric acid.

From the British Nutrition Foundation, in partnership with the Agriculture and Horticulture Development Board (AHDB...

Ebola can spread quickly with devastating consequences. To help fight it scientists are developing drugs and vaccines. In this activity students are asked if they would trial a new Ebola vaccine. They gather information from different sources, weigh up risks and benefits and apply what they know about genes to...

From the National Non-Food Crops Centre, this factsheet looks at the use of Echium plantagineum as a crop that produces speciality oils. Echium seeds contain oil, which is high in alpha linolenic acid (ALA), gamma linolenic acid (GLA) and stearidonic acid (SDA). Such characteristics make echium oil a valuable...

This is card game in which  students can learn about ecosystems and biodiversity and explore the fascinating natural history of organisms in the United Kingdom. The game includes species interactions, human impacts and diversity while students compete or collaborate in building a food web or classify diverse...