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A balanced diet

Science Year 3
This unit is part of Year 3 Science Keeping Healthy

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Objectives

Continue on the quest as personal trainers by becoming experts on nutrition. Use knowledge of food groups and a balanced diet to design healthy meals by creating lifelike models of food on paper plates.

Science Objectives
i) Identify that animals, including humans, need the right types and amount of nutrition, and that they cannot make their own food; they get nutrition from what they eat.

Working Scientifically

  1. Gather, record, classify and present data in a variety of ways to help in answering questions.
  2. Use results to draw simple conclusions, make predictions for new values, suggest improvements and raise further questions.

Other Curriculum Areas
Design and Technology

  • Use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups.
  • Select from and use a wider, more complex range of materials, taking into account their properties.

You Will Need

Provided Resources

  • Colour printout of Balanced Diet Task sheet for each group
  • A card copy of the Eatwell Plate sheet per group

Additional Resources

  • 2 litre bottle of water with 1.2 litre marked
  • Client folders containing profiles & information gathered so far
  • Selection of modelling materials including sponges, foam blocks, foam cloths, washing up cloths, string & pasta (see teachers’ notes)
  • A piece of recycled card & a paper plate per pair of children
  • A stack of plastic drinking cups (for plenary)
  • Acrylic paints & paintbrushes
  • At least 12 plastic tubs
  • PVA glue
  • Hot glue gun (for teachers’ use).

Weblinks
A BBC film clip introducing the 5 different food groups and how to keep healthy.

Lesson Planning

Teaching

  • Understand the 5 food groups and the proportions of each needed to create a healthy, balanced diet.
  • Know the nutritional properties of carbohydrates, fruit and vegetables, proteins and dairy foods as well as importance of limiting fat and sugar intake.

Activities

  1. Create a collage of an Eatwell Plate in groups by sorting foods into categories.
  2. Use knowledge of nutrition to answer client’s dietary questions and design and model a balanced meal.
  3. Create a model of a balanced meal for a paper plate.

Investigation - exploring/analysing secondary sources
Use knowledge of food groups and a balanced diet to design healthy meals.

Vocabulary
Carbohydrates, proteins, dairy, fats, sugars, vitamins, minerals, fibre, growth, repair, health, energy

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