Beef Food Story

 

The Beef Food Story

A stand alone food story or part of our “Is 5 A Day Killing the Planet? teaching theme – available for FREE on our Teach.Discovering-Our-Countrysie VLE – go to FREE course now

The Beef Food Story features the following videos viewable in video slider above – just use use arrows at side to scroll through

  • Introduction to Beef Food Story- year in the life of a beef cow.
  • Year in the life of a beef cow – Autumn.
  • Year in the life of a beef cow – Winter.
  • Year in the life of a beef cow – Spring / calving.
  • Year in the life of a beef cow – Summer.
  • A year in the life of a beef cow – selective breeding by selecting a beef cows X factor.
  • A year in the life of a beef cow – second summer, market and dressing a beef carcass.

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The Beef Food Story can be used as part of our teaching theme….

“Is 5 A Day killing our planet?”

These teaching materials are designed to capture your pupils interest about food provenance. It looks at some of the ‘problems’ we are faced with in modern food production in the UK. Food miles, Seasonality, Food Labels, Sustainability and Food Security. (Is 5 A Day killing the planet? Is aimed at getting pupils to think about the current expectation of choices available in the shops to help them meet their 5 A Day in terms of seasonality of food, food miles and the sustainability of having this choice.) 

Before these issues can be discussed objectively pupils need a background of knowledge of how food is produced today in the UK.

This is will be done by following four food stories based around the Eat Well Guide.

  • Cereals Food Story (wheat, barley oats) for the potatoes bread pasta and other starchy carbohydrate section of the Eat Well Guide Food Groups
  • Beef Food Story – for the beans, pulses, fish, eggs, meat and other proteins section of the Eat Well Guide Food Groups
  • Fresh Produce Food Story – for the fruit and vegetable  section of the Eat Well Guide Food Groups
  • Milk Food Story – for the dairy and alternatives section of the Eat Well Guide Food Groups

“Man, with food has many problems man without food has only ONE!”

Equipped with the knowledge of these food stories pupils can then continue through the theme as it investigates the “problems” food miles, food waste, sustainability, food security etc that man with food faces.

Food Provenance

This course is designed to help with the teaching of Food Provenance for both Key Stage 3 and the Food Provenance section of the GCSE Food Preparation and Nutrition.

  • Where and how foods are grown, reared, or caught and the primary and secondary stages of processing and production.
  • How processing affects the sensory and nutritional properties of ingredients.
  • The impact of food and food security on the environment, local and global markets and communities.
  • Technological developments that claim to support better health and food production, including fortification and modified foods with health benefits and the efficacy of these

The theme provides:

Cereal Food Story Workbook

  • Multimedia Interactive Lessons for pupils which feature
    • An entry point video which asks “Is 5 A Day Killing the planet?
    • Videos telling the 4 Eat Well Guide Food Stories.
    • Pupil Workbooks linked to each food story, which are self-marking.
    • Videos to use after they have done the food stories which develop understanding of today’s food problems and food sustainability.
  • Scheme of Work downloadable as pdf or Word for you to edit
  • Lesson plans. Electronic / on screen

The full teaching theme is available for FREE on our Teach.Discovering-Our-Countrysie VLE – go to FREE course now

(Should log you straight in as a guest if not then login as a guest – no password needed.)

Please tell us what you think to our food story and workbooks by taking our survey below.

About Food Stories.

There are four food stories based around the Eat Well Guide.

Each food story will include a pupil self-assessment work book which you can download and make available for pupils to complete in conjunction with watching the ‘Food Story’. They can then check their answers and make any corrections giving them their own completed copy of the Food Story.

The only part a teacher will need to check is their summary of sustainability of the food story.

 

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