The document discusses introductory awareness of the importance of healthy eating and drinking for adults. It outlines learning objectives for students to identify and describe healthy eating principles. The document also discusses balanced diets, nutrients, malnutrition and influences on food choices.

1. PWCS 07:PWCS 07: Introductory awareness of theIntroductory awareness of the
importance of healthy eating and drinking for adultsimportance of healthy eating and drinking for adults

2.  Work out the price of my shopping list:
 6 tomatoes 2 cauliflowers
 1 Kiwi 2 Pears
 1 kilo of bananas 1 punnet of strawberries
50p for two
80p each28p each
68p a kilo

3.  All students will be able to-
 Identify healthy eating principles
 Describe healthy eating principles for children
and young people
 Illustrate their understanding of the eatwell plate
 Many students will be able to:
 Discuss what contributes to a balanced diet
 Some students will be able to:
 Evaluate the benefits of breast feeding

4.  Healthy and unhealthy
 What did you eat this weekend?

5.  For children and young people to grow properly
and be healthy, they need to eat a range of
healthy foods that contain important nutrients.

6. Carbohydrates- bread, potatoes
Proteins- meat and fish
Vitamins and minerals
Calcium- dairy products
Fats and sugars

7.  Intake and need – we depend on a variety of foods to survive;
eating an unbalanced amount of food can lead to health problems.
 Energy balance – the carbohydrates and fats we consume give
us energy; young children may eat more energy-rich foods because
they are still developing.
 Malnutrition and nutrient deficiencies – we require certain
amounts of nutrients and energy from food; malnutrition is where
individuals are getting too much or too little nutrition. Nutrient
deficiencies refer to individuals who have a deficiency in a certain
nutrient.
© Hodder Education 2010

8.  Research the main nutrients that make up a
balanced diet.
 Complete a table with this information in.
 Make up your own table or use the one on Oracle
under PWCS 07.

9.  Have you met any lesson objectives yet?

10.  Times Table Bingo

13.  Draw your own EatWell plate.
 You will need a compass to draw the pie chart and
then complete the sections to create a balance of
foods to help a healthy life style.

14. Eating a balanced diet contributes to
keeping an individual healthy.
Provides them with the nutrition they need to have
the energy to exercise.
Provides an individual to maintain an optimum
weight.
Helps to keep a low cholesterol

15.  Have you met any lesson objectives yet?

16. PWCS 07:PWCS 07: Introductory awareness of theIntroductory awareness of the
importance of healthy eating and drinking for adultsimportance of healthy eating and drinking for adults
Tuesday 9th
February

17. Pick yourself a
starter,
Main Course/snack,
dessert and a drink.
What is the Total
Cost of your meal?
Extension:
What is your change
from £20 note?

18.  All students will be able to-
 Identify a range of fruit and veg from around the world
 Demonstrate healthy eating principles for service users
 Describe ways that food contributes to a healthy lifestyle
 Identify four ways that our food choices are influenced
 Many students will be able to-
 Explain the effects of bad food choices
 Some students will be able to-
 Evaluate key aspects of a healthy diet

19.  Looking at the meal you have chosen from The
Boat Restaurant menu what food groups does
your meal cover?

21.  Name some fruit and veg
 What is a portion size?
http://www.nhs.uk/Video/Pages/Fiveaday.aspx

22.  Group 1:Devise a daily menu plan for a 3-5 year
old child.
 Group 2: Devise a daily menu plan for an elderly
person
 Group3: Devise a daily menu plan for an
adolescent who is a vegetarian
 Use your knowledge of healthy eating principles.
Explain why you have included a particular food
item.
 What drinks would be suitable?

24.  Have you met any lesson objectives yet?

25. McDonald's
M&S Food
Junk Food

27. Ethical and religious practices, such as avoiding
meat, may limit the range of foods people eat.
For example, a strict Vegan will not consume any
meat products. They should choose non-meat food
sources which are high in protein, iron and vitamin
B12.
Did you know today is Shrove Tuesday ( Pancake
day)

28. Human welfare and fair trading, where growers or producers
in developing countries are paid a good minimum price to
cover their costs, can be a high concern for some people.
Animal welfare can also be a concern for some people. This
can affect the choice between caged or free-range hens, or
‘dolphin friendly’ tuna.

29.  In rough, write a description of factors that
influence food choice.
 Proof read your work or ask a peer to check this
for you.

30.  Catch the ball and answer a question
 Have you met your learning outcomes?

31. PWCS 07:PWCS 07: Introductory awareness of theIntroductory awareness of the
importance of healthy eating and drinking for adultsimportance of healthy eating and drinking for adults
Friday 12th
February

32.  Words from the letters in:-
 carbohydrates
Timer

33.  All students will be able to-
 Describe healthy eating principles for children
and young people
 Evaluate the benefits of breast feeding
 Identify two benefits of using a cup by the age of
12 months
 Many students will be able to:
 Discuss what contributes to a balanced diet
 Some students will be able to:
 Evaluate the long term benefits of encouraging
children to eat healthily

34.  What factors influence food choices?

35.  Breast milk is the best form of nutrition for
babies
 Exclusive breast feeding is recommended
for the first 6 months (26 weeks) of an
infants life as it provides all the nutrients
a baby needs.
http://www.nhs.uk/Tools/Pages/Breastfeeding-
video-wall.aspx (1min 14)

36.  The health and well-being of all babies is at the
heart of the Unicef UK Baby Friendly Initiative.
 A strong mother-baby relationship is the
foundation for a baby’s future health and well-
being. Breastfeeding supports this loving bond
and makes a vital difference to health

37.  Introducing your baby to solid foods, known as
weaning should start when your baby is
around six months old.
 Avoid giving babies nuts, eggs, peanuts, shellfish.
 Cows milk should not be given until 12 months old

38. Stage 1
 6 months
 Start weaning baby
 Offer child small amounts of food
Stage 2
 Around 7 months start to introduce finger foods
 Offer red meat to a non vegetarian baby at least
once a week
Stage 3
 10 months to one year
 Baby should be enjoying three meals a day, with
snacks and drinks between meals.
Baby-led weaning

39.  Start to introduce a cup from six months.
 What drinks should baby have?
 What are the benefits of using a cup

40.  Change 4 Life initiative

43. • The School Fruit and Vegetable Scheme (SFVS) ensures that all
children aged 4–6 receive a free piece of fruit or vegetable every
day – a variety of fruit and vegetables are delivered to all state
schools three times a week.
• Children in school will have access to fresh water every day – some
classes will have jugs and cups, whilst others will have water
fountains.
• All schools have to provide healthy, balanced school dinners, with
free meals in state schools available to all KS1 children from
September 2014. (Year 1 and 2)
 Current frameworks

44. What foods will help my
bones grow?
What foods will give
me energy
to learn and play?
Which food will help my digestive system

45.  Make a poster to describe healthy eating
principles for children and young people.

46. • There are 5 main food groups
and the food from each group
should be eaten in varying
quantities.
• Babies only need breast or
formula milk for the first 6
months.
• Babies will be weaned on to
solid food over a period of a
few months.

47.  Have you met any lesson objectives yet?

49.  How many portions of fruit and veg do you eat in a
day?