Healthy Eating Guide

Lesson Overview

Duration: 45 minutes
Class size: 21 students
Age group: Year 7 (11-12 years)
Subject: Technology (Food Technology focus)
National Curriculum links:

• Design and Technology: Developing, planning and communicating ideas
• Key Stage 3 Design and Technology programme of study (DfE, 2014)
• PSHE Links: Health and Wellbeing (personal health choices)

---

Learning Objectives

By the end of this lesson, pupils will be able to:

• Understand and explain the key principles of the Eatwell Guide (National Curriculum reference: KS3 Nutrition section, D&T National Curriculum point - Understanding nutrition and health).
• Analyse the components of a balanced diet using the Eatwell Guide.
• Apply knowledge of the Eatwell Guide to evaluate everyday meal choices and identify healthier alternatives.
• Develop ideas for designing a healthy meal consistent with the Eatwell Guide guidelines, using technological thinking and creativity.

---

Curriculum Links and Standards

• Design and Technology:
  • Understand and apply principles of nutrition and health ([DfE National Curriculum 2014 for D&T, KS3])
  • Use research to inform design decisions (Developing and planning ideas)
• Science (Cross-curricular link):
  • Describe the functions of nutrients in human body ([KS3 Science - Biology, nutrition])
• PSHE:
  • Recognise how to manage personal health and wellbeing

---

Resources Needed

• Printed Eatwell Guide posters (1 per group)
• Worksheets with blank Eatwell plate sections
• Colour pencils/markers
• Digital tablet or laptop (1 per 3 students) for interactive Eatwell Guide quiz/game (e.g. interactive software prepared by teacher)
• Variety of food packaging images or real packaging (to discuss food labelling)
• Whiteboard and markers

---

Lesson Structure

1. Starter Activity (5 minutes)

“Food Sorting Challenge”

• Organise students into 7 groups of 3.
• Each group receives a mixed set of food packaging images or cards (fruits, sweets, processed snacks, dairy, proteins, etc.).
• Challenge: Quickly sort foods into “Eat Often”, “Eat Sometimes”, and “Eat Rarely” categories.
• Discuss briefly, highlighting misconceptions and introducing the Eatwell Guide concept.

---

2. Introduction and Explanation (10 minutes)

• Present the Eatwell Guide poster on the board/printout.
• Teacher-led interactive explanation covering:
  • Five main sections: fruit and vegetables, starchy carbohydrates, proteins, dairy/alternatives, oils and spreads, and foods high in fat, salt and sugars.
  • Portion sizes and why balance matters for health.
  • Role of hydration (water).
• Use questioning to engage students: “Why do you think dampening sugary snacks is important?” “What’s a healthier swap for chips?”

---

3. Main Activity: Designing a Balanced Meal (20 minutes)

• Each student receives a worksheet with an empty Eatwell plate.
• Individually or in pairs, students research (using printed resources, food packaging or digital tablets) and plan a healthy meal that fits the Eatwell Guide criteria.
• They must:
  • Choose at least one food from each section of the Eatwell Guide.
  • Include notes justifying their choices (nutritional benefits).
• Encourage creativity: Students can devise a main meal or a packed lunch.
• Circulate and support with questions: “How does your meal help keep energy levels stable throughout the day?”

---

4. Plenary (8 minutes)

• Invite 3-4 students to briefly share their meal ideas with the class.
• Facilitate peer feedback linked to the Eatwell Guide principles.
• Summarise key learnings:
  • Importance of balance, variety, and moderation
  • Making informed, healthy food choices using technology (food labels, apps, Eatwell resources)

---

Assessment and Feedback

• Formative assessment through observation during activities and class discussions.
• Review completed worksheets to assess understanding of Eatwell Guide application.
• Use a quick verbal quiz at the end: Identify which foods fit into the “protein” section or “starchy carbs” section.

---

Differentiation

• Support for lower ability: Pre-prepared meal templates to fill in rather than full design from scratch.
• Extension for high ability: Challenge to create a meal plan for a full day or assess nutritional content (calories, sugar levels) using food labels.

---

Cross-Curricular Extension

• Science project: Investigate how specific nutrients affect body function.
• Maths link: Calculate nutritional values and portion sizes.

---

Teacher’s Notes and Tips

• Use real-life contexts such as school lunch menus or popular snacks to make lesson relevant.
• Integrate simple technology: if possible, use an interactive digital Eatwell plate app during the activity for added engagement.
• Emphasise practical takeaways: encourage pupils to think about their own lunchbox or family meals at home.
• Link to wider PSHE learning on healthy lifestyles and personal responsibility.

---

End of Lesson