https://padlet.com/dscott168/41yw6z8tsk93sntz Progression Pathway / Yearly Teaching Plan of Food and Health en-us 2023-06-13 13:42:05 UTC 2025-04-29 09:50:07 UTC hello@padlet.com dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622323313 2023-06-13 13:45:25 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622323313 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622332864 I enjoy eating a diversity of foods in a range of social situations. HWB 1-29a
- Prepares, tastes and tries an increasing range of familiar and unfamiliar foods.
- Explains likes and dislikes in relation to food.

Teaching Ideas : - ]]> 2023-06-13 13:54:06 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622332864 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622341716 I enjoy eating a diversity of foods in a range of social situations. HWB 1-29a
- Prepares, tastes and tries an increasing range of familiar and unfamiliar foods. 
- Explains likes and dislikes in relation to food. 
- Describes appropriate table manners within different social situations. 

Teaching Ideas : - ]]> 2023-06-13 14:03:13 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622341716 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622341855 I enjoy eating a diversity of foods in a range of social situations. HWB 1-29a
- Chooses appropriate foods to prepare for a given situation.

Teaching Ideas : - ]]> 2023-06-13 14:03:24 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622341855 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622345213 By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1-30a
- Recognises and names the main food groups, for example, The Eatwell Guide.
- Sorts a selection of foods into the food groups

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I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks. HWB 1-30b
- Identifies at least one reason as to why it is important to drink enough water. 

Teaching Ideas : - ]]> 2023-06-13 14:06:47 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622345213 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622348410 By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1-30a
- Chooses foods from different food groups to create a balanced meal.

Teaching Ideas : -

I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks. HWB 1-30b
- Assists in preparing healthy dishes for a variety of occasions, for example, an intergenerational visit.

Teaching Ideas : - ]]> 2023-06-13 14:10:19 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622348410 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622350892 I am beginning to understand that nutritional needs change at different stages of life, for example the role of breastfeeding in infant nutrition. HWB 1-32a
- Identifies at least two differences in individuals’ dietary needs as they change through life, for example, infant, toddler, child, teenager, adult.

Teaching Ideas : - ]]> 2023-06-13 14:13:07 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622350892 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622368064 I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth. HWB 1-33a
- Explains the importance of daily hygiene routines, for example, hand washing, teeth brushing and body cleanliness.
- Works safely and hygienically before, during and after preparing foods, for example, adhering to appropriate allergy advice, getting ready to cook, storing ingredients appropriately, washing and drying equipment and surfaces. 
- Identifies where different types of food are stored.

Teaching Ideas : - ]]> 2023-06-13 14:28:37 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622368064 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622391894 I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth. HWB 1-33a
- Works safely and hygienically before, during and after preparing foods, for example, adhering to appropriate allergy advice, getting ready to cook, storing ingredients appropriately, washing and drying equipment and surfaces. 
- Handles equipment safely, for example, when using hot or sharp kitchen tools.

Teaching Ideas : - ]]> 2023-06-13 14:53:35 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622391894 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622392520 I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth. HWB 1-33a
- Works safely and hygienically before, during and after preparing foods, for example, adhering to appropriate allergy advice, getting ready to cook, storing ingredients appropriately, washing and drying equipment and surfaces. 
- Handles equipment safely, for example, when using hot or sharp kitchen tools.

Teaching Ideas : - ]]> 2023-06-13 14:54:25 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622392520 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622396372 When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1-35a
- Follows a recipe using fresh, local, seasonal produce, for example, making soup, hot or cold snack.

Teaching Ideas : - ]]> 2023-06-13 14:59:12 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622396372 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622396510 When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1-35a
- Follows a recipe using fresh, local, seasonal produce, for example, making soup, hot or cold snack.
- Identifies how to prevent food related waste, for example, composting peelings, reusing leftovers, reducing use of packaging.

Teaching Ideas : -

I am discovering the different ways that advertising and the media can affect my choices. HWB 1-37a
- Describes at least three ways that advertising and media can affect our food choices. 

Teaching Ideas : - 

]]> 2023-06-13 14:59:22 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622396510 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622398168 When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1-35a
- Follows a recipe using fresh, local, seasonal produce, for example, making soup, hot or cold snack.
- Maps sources of food and drink in the local area.

Teaching Ideas : - ]]> 2023-06-13 15:01:30 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622398168 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622404366 I can use a range of simple food preparation techniques when working with food. TCH 1-04a
- Demonstrates a range of practical skills when preparing foods, for example, washing, using a peeler, juicing, grating, cutting, simple knife skills (claw grip/bridge hold).

Teaching Ideas : - ]]> 2023-06-13 15:09:37 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622404366 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622404515 I can use a range of simple food preparation techniques when working with food. TCH 1-04a
- Demonstrates a range of practical skills when preparing foods, for example, washing, using a peeler, juicing, grating, cutting, simple knife skills (claw grip/bridge hold).

Teaching Ideas : - ]]> 2023-06-13 15:09:48 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622404515 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622404676 I can use a range of simple food preparation techniques when working with food. TCH 1-04a
- Demonstrates a range of practical skills when preparing foods, for example, washing, using a peeler, juicing, grating, cutting, simple knife skills (claw grip/bridge hold).

Teaching Ideas : - ]]> 2023-06-13 15:10:00 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622404676 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622408899 I enjoy eating a diversity of foods in a range of social situations. HWB 2-29a
- Uses sensory descriptors to describe foods, for example, taste, texture, appearance, smell.
- Devises guidelines for good table manners.

Teaching Ideas : - ]]> 2023-06-13 15:15:26 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622408899 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622409065 I enjoy eating a diversity of foods in a range of social situations. HWB 2-29a
- Uses sensory descriptors to describe foods, for example, taste, texture, appearance, smell.

Teaching Ideas : - ]]> 2023-06-13 15:15:38 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622409065 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622409225 I enjoy eating a diversity of foods in a range of social situations. HWB 2-29a
- Uses sensory descriptors to describe foods, for example, taste, texture, appearance, smell.
- Identifies, prepares and selects foods for a range of situations, for example, social, cultural, religious events.

Teaching Ideas : - ]]> 2023-06-13 15:15:50 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622409225 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622409638 By applying my knowledge and understanding of current healthy eating advice, I can contribute to a healthy eating plan. HWB 2-30a
- Explains the proportions each food group should contribute to a healthy eating plan.
- Outlines at least three current healthy eating messages, for example, lowering salt and sugar intake

Teaching Ideas : - 

]]> 2023-06-13 15:16:27 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2622409638 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623406678 By applying my knowledge and understanding of current healthy eating advice, I can contribute to a healthy eating plan. HWB 2-30a
- Identifies and classifies composite dishes according to the food groups, for example, lasagne, chicken stir fry.
- Creates a healthy eating plan which reflects current dietary advice, prepares food which contributes to it and compares plan to own diet.
- Identifies simple changes or improvements to own diet.
- Explains the importance of keeping hydrated.

Teaching Ideas : - 

]]> 2023-06-14 12:38:15 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623406678 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623409036 By applying my knowledge and understanding of current healthy eating advice, I can contribute to a healthy eating plan. HWB 2-30a
- Identifies simple changes or improvements to own diet.
- Explains the importance of keeping hydrated.

Teaching Ideas : - 

]]> 2023-06-14 12:41:05 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623409036 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623416833 I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
- Suggests why people might avoid certain foods, for example, religion, culture, allergies, medical reasons.

Teaching Ideas : - ]]> 2023-06-14 12:49:52 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623416833 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623416959 I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
- Recognises that all food and drink provides different levels of nutrients. 'Lists the five nutrient groups.
- Recognises that energy is provided by carbohydrates, fats and proteins and that vitamins and minerals are required to keep the body healthy.

Teaching Ideas : - ]]> 2023-06-14 12:50:03 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623416959 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623418150 I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
- Explains at least three nutritional requirements at different stages of life, for example energy, protein, calcium.

Teaching Ideas : - ]]> 2023-06-14 12:51:28 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623418150 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623420047 Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a
- Makes food items safely and hygienically, adhering to allergies, cleaning, cross contamination, cooking, chilling.

Teaching Ideas : - ]]> 2023-06-14 12:53:28 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623420047 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623420164 Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a
- Makes food items safely and hygienically, adhering to allergies, cleaning, cross contamination, cooking, chilling.
- Identifies ways to reduce the risk of food poisoning, for example, reheating food until piping hot, safe food storage, different coloured chopping boards.

Teaching Ideas : - ]]> 2023-06-14 12:53:38 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623420164 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623423258 Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a
- Makes food items safely and hygienically, adhering to allergies, cleaning, cross contamination, cooking, chilling.
- Explains the difference between Use By and Best Before dates.
- Creates a risk assessment for a practical food session.

Teaching Ideas : - ]]> 2023-06-14 12:56:52 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623423258 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623426357 When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a
- Describes the journey of food from source to plate for example, from the sea, farms or factories to markets, supermarkets or direct to consumer.

Teaching Ideas : -

Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a
- Identifies factors that may influence food choice, for example, religious, cultural, geographical, ethical factors.

Teaching Ideas : - ]]> 2023-06-14 13:00:04 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623426357 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623426517 When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a
- Creates a dish using fresh, local, seasonal ingredients and calculates food miles of key ingredients.

Teaching Ideas : -

Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a
- Compares the cost of identified ingredients to establish the most economical source

Teaching Ideas : -

By investigating food labelling systems I can begin to understand how to use them to make healthy food choices. HWB 2-36a
- Uses different food labelling systems to select foods for a specified dietary requirement, for example, low in fat. 

Teaching Ideas : - ]]> 2023-06-14 13:00:16 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623426517 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623429338 When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a
- Explains the benefits of waste management, for example, the 3 ‘Rs’ - reduce, reuse, recycle.

Teaching Ideas : -

I can understand how advertising and the media are used to influence consumers. HWB 2-37a
- Identifies three methods of persuasion used by media/advertisers to influence consumers, for example, logos.

Teaching Ideas : - ]]> 2023-06-14 13:03:04 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623429338 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623433579 I am developing dexterity, creativity and confidence when preparing and cooking food. TCH 2-04a

I am developing dexterity, creativity and confidence when working with textiles. TCH 2-04b
- Demonstrates an increasing range of practical skills and cooking techniques, for example, weighing and measuring, kneading, chopping, baking, grilling. 
- Demonstrates manual dexterity, for example, using a needle and thread, cutting more intricate shapes, manipulating fabrics and embellishments to create designs on fabric, attaching designs onto fabric. 

Teaching Ideas : - ]]> 2023-06-14 13:07:30 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623433579 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623433779 I am developing dexterity, creativity and confidence when preparing and cooking food. TCH 2-04a

I am developing dexterity, creativity and confidence when working with textiles. TCH 2-04b
- Demonstrates an increasing range of practical skills and cooking techniques, for example, weighing and measuring, kneading, chopping, baking, grilling. 
- Demonstrates manual dexterity, for example, using a needle and thread, cutting more intricate shapes, manipulating fabrics and embellishments to create designs on fabric, attaching designs onto fabric. 

Teaching Ideas : - ]]> 2023-06-14 13:07:43 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623433779 dscott168 https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623433908 I am developing dexterity, creativity and confidence when preparing and cooking food. TCH 2-04a

I am developing dexterity, creativity and confidence when working with textiles. TCH 2-04b
- Demonstrates an increasing range of practical skills and cooking techniques, for example, weighing and measuring, kneading, chopping, baking, grilling. 
- Demonstrates manual dexterity, for example, using a needle and thread, cutting more intricate shapes, manipulating fabrics and embellishments to create designs on fabric, attaching designs onto fabric. 

Teaching Ideas : - ]]> 2023-06-14 13:07:52 UTC https://padlet.com/dscott168/41yw6z8tsk93sntz/wish/2623433908