Speedy revision guide – getting 5 star reviews from teaches
How to do work for your portfolio
The Nutrition Program has a list of words to use when you are carrying out a tasting to help draw a star profile for NEA 1 and NEA 2.
Latest book – 2 years of research – raising agents, fats, flours, gluten, eggs all linked to science
How to create a star profile, evaluate and annotate
To help with Hospitality and Catering Unit 2
Writing stuff for Hospitality with worksheets
Statements from exam boards on portion sizes for the practical exam and how to do it.
6 new videos on how to use the Nutrition Program for your portfolio
Free download books to find ways to use Nutrition Program for your work.
Investigating meringues and showing star profile
Shows how to use star profile to present results
How I carried out the experiment to test gluten in pasta
Views of teachers on our latest resource.
Collection of recipes on my site.
Free download to show how to use Nutrition Program for AQA GCSE – worksheets coming soon!
The history and should we eat 10 a day?
New labelling for micronutrients
Nutrition and food labelling.
I suggest using margarine for food science but it’s gone from supermarket shelves – help!
How to carry out Food and Nutrition NEA investigation into Gelatinisation of starch
Investigate the flours for bread and present your results using a Star Profile for the NEA.
Get some funding for ingredients for cooking and to support learning of pupils that need support.
Recent reviews on the The Food Teacher’s Centre for the book
These are my personal views – quite cross ones – on the outdated levels of skills needed for the GCSE!
What are the dietary needs of different age groups?
Powerpoint with the basics you need to know
Describes her work and nutrition
New plate guide for March 2016 with portion details.
Puzzle over how things change during cooking – related to Food Science You can Eat book.
How to use the Nutrition Program to compare pastries
Download free resource on sources and functions of macro and micro nutrients
Latest news from SACN on sugar intake and its problems.
My tribute to the great lady who played such a large part in my food teaching.
Important work to be done in understanding how much we should eat.
Research books I’m using to write my book Food Science that you can eat
Do you know the 14 allergens that must be listed for recipes served by caterers – new rules December 13th 2014
See how the amazing chain of restaurants – started in Lewes where I live – has labelled their menu to show allergens.
December 14th is a big day for caterers to show how their recipes label allergens
Call for free sugar to be cut from 10% to 5% of dietary energy particularly fizzy drinks.
Thanks to teacher Hayley for showing how students can show the % of nutrients in a recipe when using the Nutrition Program
A free download of the Powerpoint used as part of the Food Teachers conference can be found on this link.
Details on this link – free one hour webinar on EU new food labelling rules 11 am Feb 20th
Useful to know how much salt is in our food – but remember many foods contain sodium naturally>
New labelling for 2014 with colour coded nutrients.
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.
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.