The Nutrition Program Blog

The new Food GCSE wants us to cook Cream Horns as a high level skill – but I think dahl, rice and raita are highly skillful dishes – so I asked Monisha.

Cooking Science pack from Aldi

Pack launched 18/7/16 in Aldi – hurry if you want to get it!

Food Science You Can Eat – would you buy it?

Recent reviews on the The Food Teacher’s Centre for the book

My thoughts on Food GCSE 2016 Practical

These are my personal views – quite cross ones – on the outdated levels of skills needed for the GCSE!

Dietary needs for different age groups

What are the dietary needs of different age groups?

Food Science You Can Eat – a review

Thankyou to Joseph Mann and Simon Gray for their reviews – much appreciated!

Food Science You Can Eat – Powerpoint

Powerpoint with the basics you need to know

Alessandra Bester from Functional Food Company

Describes her work and nutrition

The Eatwell Guide

New plate guide for March 2016 with portion details.

Food science questions

Puzzle over how things change during cooking – related to Food Science You can Eat book.

Star Profile for Eduqas Food GCSE

How to use the Nutrition Program to compare pastries

Save A level food education – letter from Shirley Oldale

Passionate letter from experienced food teacher

GCSE Food and Textiles results statistics 2015

Interesting reading for the future of Food Education

Investigating Nutrition – free resource

Download free resource on sources and functions of macro and micro nutrients

Cut down on sugar – especially free sugars

Latest news from SACN on sugar intake and its problems.

Nutrition Program survey from teachers 2015

What you say and what you need for teaching – and we will try and action.

Marguerite Patten came to tea

My tribute to the great lady who played such a large part in my food teaching.

Cooking in the curriculum

Links to websites with really useful info to support food education – well done TES and School Food Plan

Portion sizes

Important work to be done in understanding how much we should eat.

Useful books to teach Food Science 2016

Research books I’m using to write my book Food Science that you can eat

New Food School Meal Standards Jan 1 2015

One or more fruit and veg each day, water, milk, 3 different fruit and veg, fruit juice limit 150ml, no more than 2 portions deep fried food a week.

Allergen labelling December 13th 2014

Do you know the 14 allergens that must be listed for recipes served by caterers – new rules December 13th 2014

Food Information for Consumers Regulation FIC Dec 14th 2014

Use our Food Labeller to get ready – it’s free!

Allergen labelling at Bill’s restaurants

See how the amazing chain of restaurants – started in Lewes where I live – has labelled their menu to show allergens.

Allergen labelling what caterers need to know

December 14th is a big day for caterers to show how their recipes label allergens

Cut down on sugar

Call for free sugar to be cut from 10% to 5% of dietary energy particularly fizzy drinks.

School lunches – new nutritional guidelines – good news!

Less deep fried stuff, less pastry – more fruit and veg

FDF Spotlight on Calorie reduction

Useful chart showing what companies can do.

FDF Food labelling toolkit

Really useful booklet to help with new regulations

Nutrients in the Nutrition Program

Thanks to teacher Hayley for showing how students can show the % of nutrients in a recipe when using the Nutrition Program

Nutrients in recipe

Education Scotland Food for thought Education Fund

Funding for food education – apply before March 28th 2014! Get the Nutrition Program paid for to use in school.

Scottish school meals aim for healthy eating

Education secretary Michael Russell – staff involved in food education have chance for training in food, health and nutrition

Maths and Food Powerpoint

A free download of the Powerpoint used as part of the Food Teachers conference can be found on this link.

Food labelling webinar

Details on this link – free one hour webinar on EU new food labelling rules 11 am Feb 20th

Changing sodium to salt

Useful to know how much salt is in our food – but remember many foods contain sodium naturally>

Traffic light labels

New labelling for 2014 with colour coded nutrients.

Allergen Labelling for 2014

In 2014, the law is changing and the majority of food businesses will be required to provide detailed information about the allergens within the food that they sell.

What subject s use the Nutrition Program?

The main subject areas using this program are Food Technology, Hospitality and Catering and Home Economics. BUT – there are many other subjects and school areas which study nutrition, recipes, meals and diets,

Portion Sizes

Critical Reviews in Food Science and Nutrition the scientific review by Prof David Benton says ‘Portion sizes of many foods have increased.’

The Government’s Public Health Responsibility Deal calls for reduced portion size as a way to reduce calorific intake.

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