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Lesson overview:Understanding the needs of a healthy varied diet

  • work confidently within a range of contexts, such as the home, school, leisure, culture, enterprise, industry and the wider environment
  • that a recipe can be adapted by adding or substituting one or more ingredients
  • the correct technical vocabulary for the projects they are undertaking
  • work confidently within a range of contexts, such as the home, school, leisure, culture, enterprise, industry and the wider environment
  • that a recipe can be adapted by adding or substituting one or more ingredients
  • the correct technical vocabulary for the projects they are undertaking

Have knowledge and understanding about food hygiene, nutrition, healthy eating and a varied diet.

Be able to use appropriate equipment and utensils, and apply a range of techniques for measuring out, preparing and combining ingredients

Ingredients, yeast, dough, bran, flour, wholemeal, unleavened, baking soda, spice, herbs, fat, sugar, carbohydrate, protein, vitamins, nutrients, nutrition, healthy, varied, gluten, dairy, allergy, intolerance, savoury, source, seasonality, utensils, combine, fold, knead, stir, pour, mix, rubbing in, whisk, beat, roll out, shape, sprinkle, crumble, design specification, innovative, research, evaluate, design brief

Equipment Required

Weighing scales, measuring jugs, bowls, spoons - various sizes, baking trays

Content guidance

Equipment requiring safe usage.

Supervision Level

Adult supervision recommended.