© Livestock & Meat Commission for Northern Ireland 2016 food4life

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 resources have been completely revised and updated, reflecting curriculum and qualification requirements. © Livestock & Meat Commission for Northern Ireland 2016

The new site New logo Fresh, modern design Improved navigation New, up-to-date content © Livestock & Meat Commission for Northern Ireland 2016

Recipes New recipes added Format updated Improved search Timings View online or download © Livestock & Meat Commission for Northern Ireland 2016

Resources Posters Recipe cards/booklets Leaflets Presentations from past events © Livestock & Meat Commission for Northern Ireland 2016

Demos In high demands Well received All booked! © Livestock & Meat Commission for Northern Ireland 2016

Key Stage 3 The Key Stage 3 area of the website provides a range of support materials to support your teaching. The materials have been developed to support Key Stage 3 Home Economics. The materials support the three key concepts: Healthy eating – developing understanding required in the choice, planning, storage, preparation, cooking and serving of food; Home and family life – exploring the needs of family members at different life stages; Independent living – building knowledge and skills to become discerning consumers and effective managers of resources. © Livestock & Meat Commission for Northern Ireland 2016

Modules ModuleContent 1. Food skills and cooking This module is about ensuring pupils have the necessary food skills and techniques to cook a range of dishes safely and hygienically. The module also explores aspects of recipe writing, being creative, using equipment, time management and cooking with beef and lamb. Being creative – aspects to consider when being a creative cook. The PowerPoint presentation contains three interactive slides challenging pupils to develop a meal from a range of ingredients that appear from a paper bag. Good luck! Food skills and cooking techniques – an overview of the basic skills needed to prepare and cooking a range of dishes. The PowerPoint presentation also looks at the different types and cuts of meat, focusing on the most appropriate cooking method. Know your meat – reviewing different meat types and cuts. The PowerPoint presentation also looks at the Northern Ireland Quality Assured mark for beef and lamb. In addition, extension information is provided on muscle fibres. Managing time – introduces pupils to the concept of time management (before, during and after cooking). Recipes – emphasises the importance of writing a recipe in a structured format. Use of equipment – introduces pupils to a range of kitchen equipment, including small electrical pieces. The PowerPoint presentation also focuses on the importance of washing-up. © Livestock & Meat Commission for Northern Ireland 2016

Modules ModuleContent 2. Food safety and hygiene This module focuses on food safety and hygiene – from personal hygiene when preparing and cooking, through to the consequences of bad hygiene, i.e. food poisoning. Allergens – reviews different types of allergies and food intolerances, and looks at how food labels provide important information. Food poisoning – explores the conditions necessary for food poisoning, along with steps that should be taken to reduce risk. Personal hygiene and safety – explains the importance of good personal hygiene. Purchasing and storing food – reviews how food labels provide important information to keep our food safe, as well as good practice tips when shopping. The 4 C’s – covers the four main ways to prevent food poisoning, explaining effective and preventative measures that should be taken. 10 Simple steps to meat safety and hygiene – goes through ten simple steps to prevent food poisoning when purchasing, storing, handling and cooking meat. © Livestock & Meat Commission for Northern Ireland 2016

Modules ModuleContent 3. Healthy eating This module focuses on the principles of a healthy balanced diet, as well as looking at the needs of different people throughout life. The eatwell plate – introduces The eatwell plate, the five food groups and examples of foods that belong in each group. 8 Tips for eating well – reviews each of the 8 tips and focuses on its application to the diet. Energy and nutrients – explains the main nutrients require for a healthy diet and the sources of these nutrients. Needs through life – explores ways in which a healthy diet can be achieved at key life stages. Now being updated! © Livestock & Meat Commission for Northern Ireland 2016

Modules ModuleContent 4. Making the right choice This module looks at the different factors that affect food choice. Food labelling is explored, and the NI Quality mark explained. Food labelling – reviews what is required on a food label, as well as information that is provided voluntarily. Factors affecting food choice – explores the different factors that affect food choice. Northern Ireland Beef and Lamb Farm Quality Assurance Scheme (FQAS) – explains the principles of the quality assurance scheme, providing case studies of farmers from NI. © Livestock & Meat Commission for Northern Ireland 2016

Thinking about Key Stage 3 © Livestock & Meat Commission for Northern Ireland 2016 What’s missing? What skills/knowledge needs to be covered? What’s the best way to engage learners?

Two stars and a wish © Livestock & Meat Commission for Northern Ireland 2016

Key Stage 4 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 © Livestock & Meat Commission for Northern Ireland 2016

Modules © Livestock & Meat Commission for Northern Ireland 2016 ModuleContent What’s on the plate This module provides an overview of The eatwell plate and the 8 tips for healthy eating. What’s on the plate? – an overview of The eatwell plate and how it can help consumers achieve a healthy and well-balanced diet. 8 tips for healthy eating – reviews each of the 8 tips in detail and focuses on its application to the diet. ModuleContent What’s in food This module explores the energy and nutrients provided by food and drink. Dietary fibre is also investigated. Energy – discusses the concept of energy, sources of energy and energy needs. Macronutrients – an overview of the role of carbohydrate, protein and fat in the diet. Micronutrients – an overview of the role of micronutrients in the diet. Dietary fibre – explores the functions, sources and health benefits of fibre and water Now being updated!

Modules © Livestock & Meat Commission for Northern Ireland 2016 ModuleContent What’s on the label? This module reviews the information required on food labelling. The NI Quality mark is also explained. Food labelling – reviews what information is required on a food label, as well as information that is provided voluntarily. ModuleContent Ages and stages This module explores the dietary needs of individuals throughout different life stages. Ages and stages – explores in detail ways in which a healthy diet can be achieved at key life stages.

Modules © Livestock & Meat Commission for Northern Ireland 2016 ModuleContent Keeping food safe This module focuses on food poisoning, looking at symptoms and controls, as well as aspects of food safety. Food poisoning – an overview of the symptoms, food sources and methods of control for certain types of food poisoning bacteria. Food poisoning – the law – outlines the protection offered to consumers by Food Safety laws. Food safety – explores Food safety, including: personal hygiene, food purchase, storage and preparation and ages and stages.

Modules © Livestock & Meat Commission for Northern Ireland 2016 ModuleContent Dietary disorders This module explains the different dietary and lifestyle factors which may place a part in health and wellbeing. 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. ModuleContent Special diets This module explores different special diets, looking at the factors which affect food choice. Special diets – reviews some of the diet and lifestyle advice for individuals with special diets.

Thinking about Key Stage 4 © Livestock & Meat Commission for Northern Ireland 2016 What’s needed for Key Stage 4? How can we best support learners? What type of format should be use?

Two stars and a wish © Livestock & Meat Commission for Northern Ireland 2016

Your Professional Development © Livestock & Meat Commission for Northern Ireland 2016 What are your needs? What type of training would be useful? What should be covered?

Feedback © Livestock & Meat Commission for Northern Ireland

© Livestock & Meat Commission for Northern Ireland 2016