National Curriculum England for Key Stage 2

Pupils are taught knowledge, skills and understanding through investigating and evaluating products, focused practical tasks, and design and make assignments.

The materials support D&T work by:

• Encouraging pupils to taste, handle and find out about a variety of fruit and vegetables.
• Investigating food preferences and making food products to meet their needs.
• Developing a range of practical food skills.
• Learning about food and nutrition issues.
• Implementing realistic and effective food hygiene and safety procedures.
• Designing and making food products – fruit and vegetable based recipes.

The Qualification and Curriculum Authority's (QCA) Schemes of Work for D&T, which are non-statutory, provide ideal opportunities to incorporate the Bash Street materials into the formal curriculum. For example:
1c Eat More Fruit and Vegetables
Although this is written and suggested as an activity for Year 1 pupils, these materials have been developed to aid progression through to Year 6, for example more sophisticated nutrition knowledge, use of heat in practical food work and development of food skills. Additional tasks focusing on this area can also take place in Key Stage 2.

3b Sandwich Snacks
Pupils can make Pizza faces in the children's activity book Fruity Veggy News. This unit can be adapted using an alternative context for pupils' designing and making assignment e.g. snacks. More ideas can be developed from those given in the activity book.

Pupils can look at the different type of sandwiches available (e.g. open, rolls, wraps etc.) and find out about the fillings that include fruit and vegetables. Pupils can be encouraged to make sandwiches that include a minimum of two types of fruit or vegetables.

5b Bread
Fruit and vegetables can be used when making bread to produce a range of tasty products. For example, the Apple and Cheese Scones in the activity book can play a part in looking at non-yeast doughs.

5d Biscuits
Development of lower fat or lower sugar biscuits could be undertaken, using fruit as a base.

Pupils are taught aspects of nutrition, particularly dental health and the need for food in relation to activity, growth, health and well-being. These materials support the teaching of Science by:

• Promoting health understanding through the context of a healthy balanced diet, using the Balance of Good Health as a model.
• Providing practical examples of recipes and activities to support food choice in relation to health.
• Understanding the type, role and function of energy and a range of nutrients provided by food in the diet.

The QCA Schemes of Work for Science, which are non-statutory, also provide ideal opportunities to incorporate these materials into the formal curriculum. For example:

3a Teeth and Eating
Develop children's knowledge of their personal health and how this relates to diet through work on fruit and vegetables and health. Look at question: 'Why aim for 5-a-day?’

Encourage children to become more aware of dental health, in particular the need to brush teeth twice a day with a fluoride toothpaste. Use the Balance of Good Health model to introduce 1) food groups and how these contribute towards health 2) the concept that food provides energy and nutrients.

5a Keeping Healthy
Children could keep a diary of portions of fruit and vegetables and the number of other snacks they eat each day for a week. The data could be used to construct a bar diagram or graph to show variations over the week.

Portion sizes – how can you get 5-a-day?

To teach pupils about the role and function of energy and nutrients (including fibre and water) provided by food. In addition, the role played by physical activity in a healthy lifestyle.

Pupils are taught about different factors that affect their personal health and relationships with others. In particular, PSHE plays a role in developing and promoting health throughout a whole-school approach.

These materials support PSHE work by:

• Promoting a healthier lifestyle through diet.
• Encouraging informed choice through fun and appropriate activities.
• Developing positive views towards physical activity.

In schools, activities may include:

• Keeping a personal diary of fruit and vegetable consumption, and feeding this back to the class for discussion.
• Organising fruit and vegetable quizzes or activity days.
• Participating in school or community events with a 5-a-day theme.
• Allowing pupils to make choices given to them in school about food.
• Exploring the reasons why a healthy lifestyle is important.
• Developing a whole-school food policy, looking at food choices throughout school.

These materials have been developed to be flexible teaching tools, enabling you to dip in and use them to support different aspects of the school day. For example, they may also be useful in:

• Numeracy – for example weighing and measuring, recording data, calculating costs or reading temperatures and timings.
• Literacy – for example writing and following recipes/instructions, producing creative works (poems).
• ICT – for example recording the number of fruit and vegetables eaten in class and displaying this data as a series of graphs using a spreadsheet, undertaking basic nutritional analysis, using the internet to aid research.
• Geography – for example finding out where different fruit and vegetables come from around the world and how they are grown in different climates.

• You may also wish to use these materials to support extra-curricular activities – for example a school cookery club that operates after school.
• Parents may also be interested in having some of the activity sheets, or the web address, for use at home with their children.
• The recipes, information sheets and Bash Street figures can be used to make a bright, colourful display in school. This could be in the entrance hall, helping to inform visitors that yours is a healthy school, or within a classroom, perhaps with a fruit and vegetable display.
• School catering staff may also be interested in the recipes and display materials, perhaps organising a Bash Street Kids menu for a special day or week.