Working towards a healthier diet
Planning healthy menus and cooking		 Back

 

 

Teacher's notes

Involving children in planning, preparing, eating and evaluating their own meals has a vitally important role in developing understanding and improving attitudes towards food.
It’s worth remembering that the cooking method can be as important as the ingredients. Plain boiled vegetables can be pretty dull! Instead, how about diced carrot and parsnip roasted in olive oil until caramelised, carrots boiled in chicken stock, drained then tossed in butter and chopped parsley. Meals like moussaka, lasagne, cannelloni, stews, curries and shepherds pie can all make delicious dishes packed full of vegetables.

  

PSHE: 3a and 3b
D and T: 5c

You will need:
Activity worksheet 2: the Balance of Good Health plate

Ask the children to draw the contents of a healthy packed lunch box. They might be asked to contrast this by drawing the contents of an unhealthy packed lunch.

Ask the children to plan a menu of foods to be eaten in one day that includes;

  • at least 5 portions of fruit and vegetables
  • a balance of foods from each of the four main food groups.

Ask the children to plan a menu of foods to be eaten during a week that includes;

  • at least 5 portions of fruit and vegetables a day
  • a balance of foods from each of the four main food groups
  • a variety of different meals and different types of fruit and vegetables.

Design and Technology, Activity 2: Design and Make
Action Pack, ideas bank 2 and 8

 

 


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