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Science presenter Jon Chase describes how food provides us with the glucose that is needed for respiration.

He demonstrates the reaction between the sugars in a jelly baby and molten potassium chlorate (V), which releases energy in a spectacular exothermic reaction.

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Ask students if they know how many calories an adult man and woman need each day as part of a healthy and balanced diet. See if students can suggest why there is a difference between the two sexes. Ask students to work in pairs to suggest how we can measure the energy released from a particular fuel. Students could then complete a practical investigation to measure the energy released when different foods burn. More able students could complete calculations using specific heat capacity and the energy density of different foods. They could work out the number of calories present in a food, and then compare this with the quoted value, considering heat loss as a major source of error.

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A screaming jelly baby is demonstrated to show the energy content of food.

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Calorie Chart, Nutrition Facts, Calories in Food | MyFitnessPal | MyFitnessPal.com

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Free online calorie counter and diet plan. Lose weight by tracking your caloric intake quickly and easily. Find nutrition facts for over 2,000,000 foods.

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PowerPoint driven resource that randomly selects plenary questions to check learning has taken place.

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Aims of the unit spelling test. The learner is task with identifying the incorrect spellings within the document.

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Working in teams, students are tasked with identifying food groups and there function.

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Multiplication Test Sheet

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Multiplication Test Sheet - Answers

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Food group word search

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Key word spelling test.

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Covers the food groups with a focus on the requirements for young people.

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Copy of Nutrition Unit- The Five Food Groups

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The main purpose of this video is to encourage students to consider how their bodies change as they grow and how patterns of life to create different energy and nutrient needs. If offers starting points for investigation and discussion of dietary balance.

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Too Many UK Children Still Face Poor Diet and Nutrition - New Study (2 minutes)

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Too Many UK Children Still Face Poor Diet and Nutrition - New Study (2 minutes)

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Too many UK children still face poor diet and nutrition - new study

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What are the Nutritional Needs of Children? (2 minutes)

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What are the Nutritional Needs of Children? (2 minutes)

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The nutritional needs of children and a healthy lifestyle are a main concern for many parents.

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What are the nutritional needs of children?

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Healthy Aging with Nutrition (6 minutes)

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Healthy Aging with Nutrition (6 minutes)

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A well-balanced diet full of essential nutrients can help support a healthy life. However, people with deficiencies, certain diseases and conditions, or with evolving nutritional needs at different stages of life may consider dietary supplements to add missing nutrients to their diets.

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Healthy Eating for Older People - Food for Thought (8 minutes)

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Healthy Eating for Older People - Food for Thought (8 minutes)

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Sarah Kettle from NHS Gloucester talks about healthy eating for older people.

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Healthy Eating for Older People - Food for Thought

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The Benefits of Breastfeeding your Baby (2 minutes)

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The Benefits of Breastfeeding your Baby (2 minutes)

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Mr Bean at his best in a restaurant. Maybe use as a lead into a debate about is food now for fun rather than necessity. Point out, unlike other species, humans eat for pleasure and entertainment.

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The Restaurant | Funny Clip | Mr. Bean Official

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4 ways to know you love food | Sean Peabody | Dry Bar Comedy (5 minutes

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4 ways to know you love food | Sean Peabody | Dry Bar Comedy (5 minutes

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Suggestion: Play clip to demonstrate the current issues with society eating too much. **Note: No swearing in this clip**

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4 ways to know you love food | Sean Peabody | Dry Bar Comedy

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This Is Why Eating Healthy Is Hard (Time Travel Dietician) (5 minutes

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This Is Why Eating Healthy Is Hard (Time Travel Dietician) (5 minutes

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This Is Why Eating Healthy Is Hard (Time Travel Dietitian)

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Could use as introduction into a Dragons Den activity; learners need to come up with an idea of opening a cafe dedicated to a specific group of people.

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Obesity's effects on the NHS (10 minutes

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Obesity's effects on the NHS (10 minutes

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Here we meet 420 pound Rochelle and we discover the effects her obesity is having on the NHS.

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Document discussing PIES in relationship to human growth and development.

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The Six Components of Health and Well-Being 

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The Six Components of Health and Well-Being 

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A brief overview of the six components of heath and well-being. Could be used to reiterate the importance of diet on well-being.

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Tom's story (NHS Diabetes Prevention Programme) - (2 minutes)

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Tom's story (NHS Diabetes Prevention Programme) - (2 minutes)

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Tom's story (NHS Diabetes Prevention Programme)

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Learners can be tasked with identifying the mistakes made when preparing for food.

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Diabetes Type 1 and Type 2, Animation (4 minutes

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Diabetes Type 1 and Type 2, Animation (4 minutes

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The National Institute of Allergy and Infectious Diseases explains food allergy and offers tips on how to manage the condition.

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Overview of Coronary Artery Disease (3 minutes)

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Overview of Coronary Artery Disease (3 minutes)

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Guide to the purpose of vitamins

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KidsHealth is the #1 most-trusted source for physician-reviewed information and advice on children's health and parenting issues. For parents, kids, teens, and educators, in English and in Spanish.

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Reminder that it is assignment time.

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Healthy Snacks/Beverages + Fitness (4 minutes)

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Healthy Snacks/Beverages + Fitness (4 minutes)

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Knowing how to use an EpiPen is important. Doctors are seeing more and more children with allergies, especially food allergies. Due to the unpredictable nature of allergic reactions, epinephrine auto-injectors (EpiPens) are prescribed.

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NHS Choices - How to prepare and cook food safely

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NHS Choices - How to prepare and cook food safely

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Find out how to prepare, cook and store food correctly to minimise the risk of food poisoning, including E. coli.

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Find out how to prepare, cook and store food correctly to minimise the risk of food poisoning, including E. coli.

Washing hands

One of the main ways that germs are spread is from hands. Harmful bacteria can be spread very easily from your hands to food, work surfaces and equipment.

It's important to wash them thoroughly with soap and warm water before handling food, and especially after touching raw food, the bin, pets, and going to the toilet.

Find out how to wash your hands correctly.

Storing and preparing meat

Raw meat, including poultry, can contain harmful bacteria that can spread easily to anything it touches, including food, worktops, tables, chopping boards, and knives.

Take particular care to keep raw food separate from ready-to-eat foods such as bread, salad and fruit. These foods will not be cooked before you eat them, so any germs that get on to them will not be killed.

Find out why you should never wash raw chicken.

To ensure good food hygiene always:

use different chopping boards for raw and ready-to-eat foods

store raw meat and fish in a sealed container on the bottom shelf of the fridge

Read more about storing leftovers safely.

Cooking

Cooking food at the right temperature will kill any harmful bacteria. Check that food's steaming hot throughout before you eat it.

These foods need to be cooked thoroughly before eating:

Burgers and sausages

When cooking burgers, sausages, chicken and pork, cut into the middle to check that the meat's no longer pink, the juices run clear and it's steaming hot throughout.

Chicken

When cooking a whole chicken or bird, pierce the thickest part of the leg (between the drumstick and the thigh) to check there's no pink meat and the juices are no longer pink or red.

Pork

Pork joints and rolled joints should not be eaten pink or rare. To check when these types of joint are ready to eat, put a skewer into the centre of the meat and check there's no pink meat and the juices run clear.

Beef and lamb

It's safe to serve steak and other whole cuts of beef and lamb rare (not cooked in the middle) or blue (seared on the outside) as long as they have been properly sealed by cooking them quickly at a high temperature on the outside only. Bacteria is usually only found on the outer surfaces of these types of meat.

Cooking meat on a barbecue

The safest option is to fully cook food in your oven and then put the cooked food on the barbecue for a short time so the flavour can develop.

This can be an easier option if you're cooking for a lot of people at the same time.

If you're only cooking on the barbecue, the 2 main risk factors are:

undercooking meat

spreading germs from raw or undercooked meat on to food that's ready to eat

When you're cooking most types of meat on a barbecue, such as poultry (chicken and turkey, for example), pork, burgers or sausages, make sure:

the coals are glowing red with a powdery grey surface before you start cooking, as this means they're hot enough

frozen meat is fully defrosted before you cook it

you turn the meat regularly and move it around the barbecue to cook it evenly

Most types of meat are safe to eat only when:

the meat's steaming hot throughout

there's no pink meat visible when you cut into the thickest part

any juices run clear

Cooking with disposable barbecues can take longer.

Meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the outside has been properly cooked. This will kill any bacteria on the outside of the meat.

Food made from any type of minced meat, such as pork sausages and beef burgers, must be cooked thoroughly all the way through.

Acrylamide in starchy food

Acrylamide is a chemical that's created when many foods, particularly starchy foods like potatoes and bread, are cooked at high temperatures (over 120C), such as when baking, frying, grilling, toasting, and roasting.

Boiling, steaming and microwave cooking are unlikely to create acrylamide.

There's evidence to show acrylamide has the potential to cause cancer.

The Food Standards Agency has the following tips to reduce your risk of acrylamide at home:

Go for gold - aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.

Check the pack - follow the cooking instructions carefully when frying or oven-heating packaged food products like chips, roast potatoes and parsnips.

Do not keep raw potatoes in the fridge - storing raw potatoes in the fridge can increase overall acrylamide levels if they're then cooked at high temperatures, such as roasting or frying.

Eat a varied and balanced diet - while it's not possible to completely avoid risks like acrylamide in food, eating a healthy, balanced diet will help reduce your risk of cancer.

Read more about Starchy foods and carbohydrates.

Washing fruit and vegetables

Wash fruit and vegetables under cold running water before you eat them. This helps remove visible dirt and germs that may be on the surface. Peeling or cooking fruit and vegetables can also remove these germs.

Never use washing-up liquid or other household cleaning products to clean fruit and vegetables. These products are not intended for human consumption and you may accidentally leave some on the food.

Find out more about washing fruit and vegetables.

More information

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Find out how to prepare, cook and store food correctly to minimise the risk of food poisoning, including E. coli. One of the main ways that germs are spread is from hands. Harmful bacteria can be spread very easily from your hands to food, work surfaces and equipment.

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Inspirational poem.

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7 Warning Signs You Are Not Drinking Enough Water (7 minutes)

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7 Warning Signs You Are Not Drinking Enough Water (7 minutes)

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7 Warning Signs You Are Not Drinking Enough Water

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ow to Drink Water to Lose Weight: 4 Scientific Reasons it Works (5 minutes)

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ow to Drink Water to Lose Weight: 4 Scientific Reasons it Works (5 minutes)

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How to Drink Water to Lose Weight: 4 Scientific Reasons it Works

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Suggestion: Task learners to produce a song/rap relating to eating healthy.

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Will Smith - Fresh Prince Of Bel-Air (Karaoke)

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The King of Stupid Questions | Dennis Regan | Dry Bar Comedy (5 minutes

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The King of Stupid Questions | Dennis Regan | Dry Bar Comedy (5 minutes

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Suggestion: Comedy relating to stupid questions and remaining focused in lessons.

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The King of Stupid Questions | Dennis Regan |  Dry Bar Comedy

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Suggestion: Establish prior knowledge of food appropriate for babies, teenagers and adults.

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Helping a Person Eat and Drink in Late Stage Dementia (10 mins)

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Helping a Person Eat and Drink in Late Stage Dementia (10 mins)

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Helping a Person Eat and Drink in Late Stage Dementia

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Eating/Feeding Issues in Dementia: Improving the Dining Experience

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Eating/Feeding Issues in Dementia: Improving the Dining Experience

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The Role of a Carer at Mealtimes: Dementia Case Study

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The Role of a Carer at Mealtimes: Dementia Case Study

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Meal activity, were the student is required to produce a menu for an individual with a specific dietary need.

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Work Sheet Activity - Dietary Needs for Children

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Work Sheet Activity - Dietary Needs for Children

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Worksheet activity covering the dietary needs for children.

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In small groups plan a meal for babies, teenagers and elderly.

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This activity is designed as an appetiser; embedding literacy skills. The learner is required to record what they have eaten in the last 24 hours. The twist is then they have to record what they should have consumed.

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This worksheet is designed assist in the delivery of task two, serving healthy snacks and drinks.

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Stretch and challenge film clip discussing the science of aging. A good way of demonstrating the advantages of YouTube as a research tool.