© BRITISH NUTRITION FOUNDATION 2014

and nutritionICT in food, cooking

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Objectives

This session will:•support the new curriculum and your planning;•investigate and apply numeracy through food technology lessons;•focus on how appropriate aspects of food, cooking and nutrition can be supported via ICT templates and nutritional analysis;•undertake activities to:

> communicate their ideas through mathematical modelling and computer- based tools;

> test, evaluate and refine their ideas; > apply principles of nutrition and health; > utilise sensory evaluation.

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

New D&T – KS3

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity.

Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

New D&T – KS3

•understand and apply the principles of nutrition and health•cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet•become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]•understand the source, seasonality and characteristics of a broad range of ingredients

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Focus on …

MORE practical work than some schools are currently doing

NO statutory number of hours, although there is an expectation that this will be regular, probably every week

Greater FOCUS on healthier recipes, supporting better food choices and LESS paper based designing or research activities.

Dishes appropriate to their CULTURE and values, that meet NUTRITIONAL GUIDELINES and help them to feed themselves within a budget and are useful to them now and in later life.

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Numeracy through food technology lessons

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Numeracy through food technology lessons

•Support attainment in maths and its real life application

•OfSTED

•Cross-curricular links

•SoW and lesson plans – flag up, do not assume

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Numeracy through D&T

Name six ways numeracy is already integrated into food technology.

1. 2.

3.

4.

5.

6.

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Numeracy through D&T

Examples from primary …

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Numeracy through D&T

•Weighing (weight, portion size)

•Measuring (counting, length, volume – ml/cups/portion size, temperature)

•Costing (£), including profit

•Scaling / Ratios

•Timings (hours:mins:sec) and time management

•Calculating/modelling energy and nutrients provided

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Numeracy through D&T

•Ratings/% for closed questions (survey)

•Sensory evaluation data (rating, ranking, scoring)

•Shapes (cut in triangles, circles ...)

•Presenting figures in lists and labels

•Decimals (0.1mg)

•Fractions

•Percentages

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Templates•Save time•Help direct and support learning•Support differentiation•Help make sense of data•Communicate their ideas through mathematical modelling and computer-based tools•Test, evaluate and refine their ideas

Looking at:•Costs (basic, ingredients used, portions)•Weight to percentage (specifications, labelling)•DRVs (% contribution)•Sensory data

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Costing ingredients

•Visiting shops

•Going online

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Basic cost

Basic costs, with portions

Costing the ingredients

• Support decisions• Refine ideas• Modelling – what

if?

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Weight to percentages

Percentages to weight

• Ingredient lists (QUID) - % of ingredients

• Specifications

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Star diagram/chart – example

Hedonic scale – example

Triangle test – example

Sensory evaluation support http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=19&sectionId=83&contentId=308

• Support decisions• Refine ideas

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Diet and nutritional analysis•Save time•Help direct and support learning•Support differentiation•Help make sense of data

Looking at:•Proportion of different food groups provided by the diet, as well as 5 A Day, at least 2 fish per week•Energy and nutrients provided by recipe or diet•Contribution of food/drink at different meal occasions/snacking•Modelling the affect of portion size•Contribution of diet to DRVs

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

mywellbeing

•analyse diet against The eatwell plate and 8 tips for healthy eating

•review physical activity level

•provides feedback

•encourage pledges – support behaviour change

Click here to launch

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Explore food•calculate the energy and nutrients provided by a recipe or diet;•compare the energy and nutrients provided by different food and drinks;•model different portion sizes for a recipe;•compare a  diet for a day to UK Dietary Reference Values (DRVs);•model different DRVs to a diet;•save work to continue another time (saved as a file);•export work to a spreadsheet file for further analysis or graph production.

Click here to launch

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Supporting appropriate aspects of food, cooking and nutrition via ICT

Click here to launch

Modify a recipe – an example

Diet diary analysis – foundation

Diet diary analysis – extension

DATE: 1 March 2014 PRESENTER: Roy Ballam, BNF

© BRITISH NUTRITION FOUNDATION 2014

Thank you for participating!

Remember, BNF/Food – a fact of life provides support via:•Monthly emails•Printed newsletters (poster)•Food – a fact of life website (food, farming, cooking and healthy eating)

Coming soon:•Updated competences•SoW and lesson plans for Years 1-9•Training•Teacher survey

www.foodafactoflife.org.uk

© BRITISH NUTRITION FOUNDATION 2014

British Nutrition FoundationImperial House15-19 KingswayLondon WC2B 6UNTelephone: 020 7557 7930Email: postbox@nutrition.org.ukWeb: www.nutrition.org.uk www.foodafactoflife.org.uk