Key Stage 1 - Healthy Eating

Key Terms and Concepts:

Food Chains, Producers, Herbivores, Mammals

Adaptations, Dichotomous Keys,  Photosynthesis

Protein, Fat, Sugar

Cream, Butter, Yoghurt, Cheese

Observations and concept-based games reveal and reinforce where this browsing mammal is found in the food chain. 
Student teams are challenged to collaborate in crafting a goat portrait using similarly textured natural materials found around the meadow.
Following plant species identification, testing the goats plant preferences,  we entice her onto the milking table using an irresistable bouquet. 
A close-up demonstration of milking produces awe-struck faces and authentic biological questions. 
Several light-bulb moments and two pints later, we filter the warm, frothy white liquid into a glass jar. Two pints of raw whole milk ready for the fridge! 
Students compare types of milk,  participate in a taste-test of soya, cow, and goat's milk, and are encouraged to voice their preferences.
We conclude by exploring the range of other foods derived from milk, and the proportion of dairy that is recommended as part of a healthy meal.
Design a Milkshake as classroom follow-up / homework. Students choose from a range of fruit to mash and shake. Set up a cafe and offer flavours to the rest of the class/school.

Key Terms and Concepts

Food Chains, Producers, Omnivores, Birds

Adaptations, Dichotomous Keys, Detritivores

Shell, Yolk, Albumen, Minerals, Free-range

Mayonnaise, Cake

Observation and mini-beast hunting reveal the place of omnivorous perching birds in the farming food chain. 
Collaborative concept-based games challenge students to build a discrete nest from natural materials that will not be discovered by the hungry fox. 
An egg is laid in the nest by each student, before the foxes are released to hunt their dinner. Repeat opportunities to lay eggs allow students to review the safety of their nest and improve its location.
Students peel a freshly hard-boiled egg and explore its biology, before comparing the taste and texture of yolk and egg. We conclude by making egg mayonnaise and discussing the health benefits and proportion recommended in a healthy meal


Key Terms and Concepts

Herbivores, Carnivores, Omnivores, Mammals

Adaptations, Dichotomous Keys

Protein, Fat, Muscle

Bacon, Ham, Sausages
Students use keys to identify the unusual breeds of pig at Lime Tree Cottage, and learn about rare breeds.
Students are challenged to hide a range of foodstuffs in the undergrowth before observing the pigs methods of finding food, and are challenged to understand their place in the farming food chain. 
Students build a pig jigsaw to learn where ham and bacon come from, before dicing, mincing and making a string of sausages.
We share the range of labels to be found on pre-packaged meat, and discuss their meaning.
Having recalled the three food types, teams use natural materials from their surroundings to design the proportions of a perfect meal on a giant platter.
We conclude by challenging students to draw the correct proportions of fruit & veg, grains, and meat & dairy on their paper plate, before serving seasonal produce onto each segment
test of what is a body script