Year 3 Teachers

 

Lesson suggestions

A week before you wish to start this unit, set pupils a homework task of recording everything they eat for a week using the PDF chart. If you think it more appropriate for your class, ask them to record only a couple of days of data, as this should be enough to analyse.

It is unlikely that you will want to teach this quantity of information in one session but the numbers have been given to help you order the work, which you can split into lessons according to your individual timetable.

  1. Once you are ready to start the topic, ask children to look at their food diary.
  2. Ask pupils how many of them have breakfast everyday and record the number. Encourage all children to eat a healthy breakfast everyday, and emphasis the importance it has in terms of waking up the body and brain, to help them learn at school.
  3. Ask how many breakfasts involve bread. Record this number.
  4. Ask how many children have packed lunches at school and record the number of children who eat bread at lunchtime.
  5. Of the children who eat bread, ask them what their favourite type of bread is. Record this number.
  6. Depending on the ability of your class, you can set pupils a task to show on a mathematical graph how many people in the class eat bread for breakfast and/or lunch i.e. every day.
  7. Show children a wide variety of different types of bread and discuss that there are many countries around the world where bread is eaten.
  8. Consider that bread is an important part of lots of people's diets because it is a type of food that gives us energy.
  9. Brainstorm which other types of food also give energy.
  10. You may wish to run a tasting of the different types of bread available. To expand cultural awareness, you may also want to look at the different types of bread eaten in different countries e.g. French sticks, German rye bread, Indian naan bread, Greek pitta bread, Ethiopian flat bread.

Caution!

Food diaries can be a personal issue and some families may find it intrusive. Try to be sensitive to any issues that may arise. Check the food diaries before the lesson and ensure that pupils are happy to share their answers. Do not insist that children share their answers in front of others if they are embarrassed.

Parental permission should be sought before tasting sessions in order to identify any dietary or cultural requirements for consideration e.g. nut allergy, wheat intolerance, Ramadan.

Health and safety note

Hygiene practices should be observed i.e. surfaces cleaned down and wiped with antibacterial cleaner; a plastic table cover kept for food activities and used to cover wooden/old tables; aprons provided for food preparation; access to hand-washing and washing-up facilities, and appropriate storage facilities for food.