How to design a meal for a 4 year old child using Nutrition Program
How to make seitan
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
Useful ideas for GCSE +photos
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!
Gosh lots of work to do!!
Revision Guide for 2017 AQA Upside Down Desserts – it’s ready!!
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
For GCSE coursework how to put downloads into Word.
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.
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.
Pack launched 18/7/16 in Aldi – hurry if you want to get it!
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These are my personal views – quite cross ones – on the outdated levels of skills needed for the GCSE!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?
Thankyou to Joseph Mann and Simon Gray for their reviews – much appreciated!
Powerpoint with the basics you need to know
Describes her work and nutrition
New plate guide for March 2016 with portion details.
Our latest book is ready .
Puzzle over how things change during cooking – related to Food Science You can Eat book.
How to use the Nutrition Program to compare pastries
Passionate letter from experienced food teacher
Interesting reading for the future of Food Education
Download free resource on sources and functions of macro and micro nutrients
Latest news from SACN on sugar intake and its problems.
What you say and what you need for teaching – and we will try and action.
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
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.
Do you know the 14 allergens that must be listed for recipes served by caterers – new rules December 13th 2014
Use our Food Labeller to get ready – it’s free!
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.
Less deep fried stuff, less pastry – more fruit and veg
Useful chart showing what companies can do.
Thanks to teacher Hayley for showing how students can show the % of nutrients in a recipe when using the Nutrition Program
Funding for food education – apply before March 28th 2014! Get the Nutrition Program paid for to use in school.
Education secretary Michael Russell – staff involved in food education have chance for training in food, health and nutrition
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.
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,
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.