Teachers’ guide
Key Stage 4 / GCSE
© Livestock & Meat Commission for Northern Ireland 2015
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Welcome
The updated food4life website is brought to you by Livestock and Meat Commission for
Northern Ireland (LMC). LMC has a long heritage of supporting Home Economics teaching in
secondary schools throughout Northern Ireland. The Key Stage 4 materials have been
completely revised and updated, reflecting qualification requirements.
Content
The Key Stage 4 area of the website provides a range of support materials to support your
teaching. The materials have been developed to support GCSE Home Economics*.
The materials support the main areas of the specification, including:
 What’s on the plate?
 What’s in food?
 What’s on the label?
 Ages and stages
 Keeping food safe
 Dietary disorders
 Special diets
Using the resources in your teaching
The presentations and worksheets have been developed so you can select those most
appropriate for your needs. You can ‘cherry pick’ those resources required to support the
learning needs for the pupils you teach. In addition, the resources are editable allowing you
the flexibility to adapt to different learning needs or plan for differentiation.
There are eight modules within Key Stage 4, plus the Recipe section for additional support.
LMC also provide visits to schools to engage with young people and discuss farming, food
skills, cooking, recipes and healthy eating. For more information, go to:
www.food4life.org.uk
Key Stage 4 content has been mapped against GCSE Home Economics in Northern Ireland. Details can be found
at:
* http://www.rewardinglearning.org.uk/microsites/home_economics/
© Livestock & Meat Commission for Northern Ireland 2015
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Modules
Within the Key Stage 4 section there are eight modules. Each module comprises a number a
resources to support your teaching in school.
Module
1. What’s on the
plate
This module
provides an
overview of The
eatwell plate and
the 8 tips for
healthy eating.
Module
2. What’s in
food
This module
explores the
energy and
nutrients provided
by food and drink.
Dietary fibre is also
investigated.
Content
What’s on the plate? – an overview of The
eatwell plate and how it can help consumers
achieve a healthy and well-balanced diet.
Resources
1 x What’s on the plate PowerPoint
presentation
1 x worksheet – Healthy eating
worksheet
8 tips for healthy eating – reviews each of
the 8 tips in detail and focuses on its
application to the diet.
1 x 8 tips for healthy eating PowerPoint
Presentation
2 x worksheets – 8 tips for eating well 1/
8 tips for eating well 2
Content
Energy – discusses the concept of
energy, sources of energy and energy
needs.
Resources
1 x Energy PowerPoint presentation
1 x worksheet – Energy worksheet
Macronutrients – an overview of the role
of carbohydrate, protein and fat in the
diet.
1 x Macronutrients PowerPoint
presentation
1 x worksheet – Macronutrients
worksheet
Micronutrients – an overview of the role
of micronutrients in the diet.
1 x Micronutrients PowerPoint
presentation
1 x worksheet - Micronutrient
worksheet
Dietary fibre – explores the functions,
sources and health benefits of fibre and
water
1 x Dietary fibre and water PowerPoint
presentation
1 x worksheet – Dietary fibre and water
worksheet
© Livestock & Meat Commission for Northern Ireland 2015
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Module
3. What’s on
the label?
This module
reviews the
information
required on food
labelling. The NI
Quality mark is
also explained.
Module
4. Ages and
stages
Content
Food labelling – reviews what
information is required on a food label, as
well as information that is provided
voluntarily.
Resources
1 x Food labelling PowerPoint
5 x worksheets – Labelling starter /
What’s on the label annotation /
What’s on the label investigation /
What’s on the label recipe / Where
is it from?
Content
Ages and stages – explores in detail
ways in which a healthy diet can be
achieved at key life stages.
Resources
1 x Ages and stages PowerPoint
presentation
2 x worksheets – Diet through life
worksheet 1 / Diet through life
worksheet 2
This module
explores the
dietary needs of
individuals
throughout
different life
stages.
Module
5. Keeping
food safe
This module focuses
on food poisoning,
looking at symptoms
and controls, as well
as aspects of food
safety.
Content
Food poisoning – an overview of the
symptoms, food sources and methods of
control for certain types of food
poisoning bacteria.
Resources
1 x Food poisoning PowerPoint
presentation
1 x worksheet –Preventing food
poisoning
Food poisoning – the law – outlines the
protection offered to consumers by Food
Safety laws.
1 x Food poisoning – the law
PowerPoint presentation
1 x worksheet -Food hygiene and
the law
Food safety – explores Food safety,
including: personal hygiene, food
purchase, storage and preparation and
ages and stages.
1 x Food safety PowerPoint
presentation
3 x worksheets – Food safety – time
and temperature control / Using
date labels to reduce the risk of
food poisoning / People at risk of
illness linked to food
© Livestock & Meat Commission for Northern Ireland 2015
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Module
6. Dietary
disorders
This module
explains the
different dietary
and lifestyle factors
which may place a
part in health and
wellbeing.
Module
7. Special
diets
This module
explores different
special diets,
looking at the
factors which affect
food choice.
Module
8. Teachers’
guide
Content
Dietary disorders – an overview of
dietary and lifestyle factors which may
contribute to the development of dietary
disorders, as well as how they may be
managed with dietary and lifestyle
advice.
Resources
1 x Dietary disorders PowerPoint
presentation
2 x worksheets – Dietary disorders
summary table / Dietary disorders
task
Content
Special diets – reviews some of the diet
and lifestyle advice for individuals with
special diets.
Resources
1 x Energy balance and weight
management PowerPoint
presentation
1 x Food intolerance and allergy
PowerPoint presentation
1 x Sports Nutrition PowerPoint
presentation
1 x Vegetarianism PowerPoint
presentation
5 x worksheets – Activities for
special diets/ Shopping for special
diets / Special diets labels / Special
diets task / Special diets adaptations
Content
Teachers’ guide – this guide
Resources
1 x KS4 Teachers’ guide
© Livestock & Meat Commission for Northern Ireland 2015
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