News on Food teaching and nutrition

Nutrition Program and Vegan pasties

How to analyse the pasties for nutrition, label and recipe.

Vegan pasties

Evaluate a product for NEA2 using a Star profile 

Step by step on how to create an evaluation of a food product and a star profile for NEA2

Vegan cookery for schools

Our new Vegan feature in the Nutrition Program to show if your recipes are vegan.

Food and Nutrition GCSE results 2019

See the number of students who got grade 1, 4+ and 7+ in 2019

Food Science 20 questions Quiz 1

Questions and answers for Food Preparation and Nutrition GCSE

Food Science 20 questions Quiz 2

Questions and answers for Food Preparation and Nutrition GCSE


Funding the Nutrition Program

Ways to find money to support your food teaching

Revision Questions for Food and Nutrition GCSE

Speedy revision guide – getting 5 star reviews from teaches

Using the Nutrition Program for NEA 2

How to do work for your portfolio

Tasting word bank

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.

NEA 1 Ten Tasks

Latest book – 2 years of research – raising agents, fats, flours, gluten, eggs all linked to science

Sugar in cakes – star profile NEA 1

How to create a star profile, evaluate and annotate

Show RI Reference Intake for GCSE exam NEA2


Dietary needs of different groups

To help with Hospitality and Catering Unit 2

Effects of cooking on nutrients – level1/2 Hospitality

Writing stuff for Hospitality with worksheets

Portion sizes for NEA 2

Statements from exam boards on portion sizes for the practical exam and how to do it.

New Videos for NEA 2 portfolio

6 new videos on how to use the Nutrition Program for your portfolio

Using Nutrition Program for AQA Eduqas OCR

Free download books to find ways to use Nutrition Program for your work.

Egg whites and foams NEA 1

Investigating meringues and showing star profile

Gluten in flour and bread

Shows how to use star profile to present results

Gluten and pasta NEA 1 Investigation

How I carried out the experiment to test gluten in pasta

Reviews of NEA 1 Food Investigations

Views of teachers on our latest resource.

Recipes tested for Food GCSE

Collection of recipes on my site. 

AQA Food Prep worksheets for the Nutrition Program

Free download to show how to use Nutrition Program for AQA GCSE – worksheets coming soon!

Five a day

The history and should we eat 10 a day?

NRVs and food labelling

New labelling for micronutrients

Fats and Nutrition

Nutrition and food labelling.

What’s happened to margarine?

I suggest using margarine for food science but it’s gone from supermarket shelves – help!

Gelatinisation of starch

How to carry out Food and Nutrition NEA investigation into Gelatinisation of starch

Food Investigation – flour for bread

Investigate the flours for bread and present your results using a Star Profile for the NEA.

Pupil Premium – use it to fund the Nutrition Program 2016

Get some funding for ingredients for cooking and to support learning of pupils that need support.

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 – 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

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.

Marguerite Patten came to tea

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

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

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

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.

Food and drink labelling

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

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

new food label

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.

Traffic light

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.




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portion-size-science-there-is-still-a-lot-we-do-not-know-says-review_strict_xxl 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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