Healthy Eating Focus

Overview

This 40-minute lesson is designed for Year 4 pupils, focusing on healthy eating habits using the Eatwell Guide, in alignment with the National Curriculum for England: PSHE Education (Key Stage 2: Years 3 and 4). The lesson aims to develop children’s understanding of balanced diets and encourage healthy food choices.

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Learning Objectives

By the end of the lesson, pupils will:

• Identify the main food groups on the Eatwell Guide and their benefits.
• Understand the importance of a balanced diet to maintain health and wellbeing.
• Make simple, informed decisions about what constitutes a healthy meal.
• Begin to appreciate how dietary choices affect physical and emotional health.

Referenced National Curriculum Objective:

• PSHE Education: "Pupils should learn what constitutes a healthy diet (including understanding calories and nutritional content), and the principles of planning and preparing a range of healthy meals."
• Science (Year 4 link): "Identify that humans and some other animals have skeletons and muscles for support, protection, and movement." (linking to how food fuels the body)

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Resources

• Large Eatwell Guide poster or printed handouts (one per 3-4 pupils as an activity sheet).
• Selection of food picture cards (covering all food groups).
• Whiteboard and coloured markers.
• Paper plates (one per pupil).
• Markers or crayons.
• “My Balanced Plate” worksheet for individual work.
• A timer.

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Lesson Structure

1. Starter Activity (5 minutes)

"Food Group Sorting Game"

• Arrange pupils in small groups of 4.
• Give each group mixed food picture cards.
• On the board, draw five columns illustrating the Eatwell Guide sections:
  • Fruits and vegetables
  • Starchy carbohydrates
  • Proteins
  • Dairy and alternatives
  • Oils and spreads
• Groups sort their cards into these categories collaboratively within 3-4 minutes.
• Quick whole-class feedback: What did you learn from sorting the foods this way?

Purpose: Activate prior knowledge and introduce the Eatwell Guide’s structure in an interactive way.

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2. Teach / Explain (10 minutes)

• Display the large Eatwell Guide poster on the board.
• Lead a visual walkthrough of each section:
  • Explain proportions: e.g., “Half your plate should be fruits and vegetables.”
  • Discuss examples and why eating a variety of foods is good for our body and mind (nutrients provide energy, improve mood, strengthen the immune system).
• Introduce the concept of limiting sugar, salt, and fat consumption - link to snacks and treats.
• Briefly highlight hydration and water as the best drink choice.
• Connect to the Science curriculum by explaining how food turns into energy for muscles and brain.

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3. Main Activity (15 minutes)

"Create Your Balanced Plate"

• Each pupil receives a blank paper plate and colouring materials.
• Pupils draw and colour their own balanced meal using the Eatwell Guide proportions.
• Encourage diversity and creativity while maintaining balance.
• Walk around offering tailored questions:
  • “Which part of the Eatwell Guide are you using here?”
  • “Why did you choose those foods?”
  • “How does this meal help your body?”
• Mature pupils can be challenged to swap one part of their plate for a healthier option.

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4. Plenary / Review (7 minutes)

"Healthy Eating Quiz and Discussion"

• A quick-fire Q&A based on learning. Examples:
  • “Name one food from the protein group.”
  • “Why should we eat plenty of fruits and vegetables?”
  • “What’s your favourite healthy snack?”
• Pupils share their balanced plate creations with a partner or small group, explaining their choices.
• Recap key messages about balance, portions, and choosing foods wisely.

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5. Assessment and Reflection (3 minutes)

• Pupils complete a smiley face self-assessment on how confident they feel about making healthy eating choices now.
• Teacher collects “My Balanced Plate” worksheets as a formative assessment tool to review understanding.
• Quick verbal feedback on what pupils could do next to improve their healthy eating habits.

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Differentiation

• Support: Provide pre-cut food images for pupils who find drawing challenging. Offer sentence starters for explanations.
• Challenge: Pupils can research (preparation homework or future lesson) foods that provide specific nutrients linked to body functions learned in Science.

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Cross-Curricular Links

• Science: Understanding nutrition’s role in keeping the body healthy and active.
• English: Vocabulary development (healthy, nutrients, balanced, hydration).
• Art: Creative expression through drawing their balanced plate.

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Additional Notes for Teachers

• Reinforce positive language around food; avoid "good" or "bad" labelling to promote a healthy relationship with eating.
• Refer to the Eatwell Guide often throughout school meals or PSHE units to maintain familiarity.
• Use pupil reflections to adapt future lessons on wider health and wellbeing topics such as physical activity or mental health.

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This lesson plan offers a practical, engaging doorway into healthy eating, meeting statutory PSHE requirements while actively involving pupils in understanding and applying core nutrition principles through the Eatwell Guide.