Session 3

Leaders' Guide

Guidance on setting up and running the 12 food-based sessions.

Session 1

Super smoothie

Session 2

Tasty toast

Session 3

Delicious dips and dippers

Session 4

Scrummy scones

Session 5

Perfect plant salad

Session 6

Picturesque pizza

Session 7

Fabulous fruit salad

Session 8

Great green soup

Session 9

Pleasing pasta

Session 10

Brilliant bread

Session 11

Fantastic fish

Session 12

Splendid sandwich

Delicious dips and dippers

Session overview
The aim of this session is for children to learn about healthy snacks which include fruit and vegetables. In the main activity, ‘Have a go’, the children will learn that dips and dippers can be eaten as a healthy snack. They will learn how to make a simple dip, with dippers, and how to present it attractively.

Listen and respond
Prepare any cooking ingredients and equipment in advance. What you will need is listed on the Cheese dip recipe. You will also need a selection of fruit and
vegetables which can be used as, or made into, dippers, e.g. sugar snap peas, carrot batons, baby corn, cucumber, pepper, apple. For the ‘Have a go’ activity, you will need a selection of small, colourful, plastic bowls (6-8) for the children to choose from and some large, colourful, plastic plates to display the dip and dippers.
Question the children:

  • What are the main meals that we eat everyday?
  • Do we eat at any other times in the day? When?
  • What is this called? (Snack)

Explain that sometimes we get hungry between our main meals and we might have a snack. Talk about what can be eaten as a healthy snack, e.g. fresh or dried fruit - bananas, grapes, apples, sultanas, dried apricots. Vegetables – baby corn, sugar snap peas and carrot, cucumber and pepper sticks. Show the ‘Fruit and vegetable snacks cards’ to aid discussion. Explain that we should eat healthy snacks because they are good for our bodies and help us to feel well so can work and play. Fruit and vegetables make a great healthy snack and we can eat them on their own or with other foods. Explain that they will be making a dip to eat with fruit and vegetable dippers.

Demonstrate how to make a simple dip using the Cheese dip recipe. Remember to get ready to cook first. Explain that food should look nice to make us want to eat it. Explain there is a word for this, it is ‘attractive’. We want food to look ‘attractive’ to eat. Talk about what makes food look attractive, e.g. colourful, patterns, well set out. Transfer the dip into an attractive bowl set on a large plate. Ask the children what could be used as a dipper, e.g. sugar snap peas, carrot batons, baby corn, cucumber sticks, pepper sticks, sliced apples. Show how a dipper is used to scoop up some dip.

Display some dippers in an attractive arrangement on the plate, count out how many of each you are using and create a pattern. Involve the children by asking their opinion about how to arrange the dippers and how many of each to use.

Discuss which are their favourite fruit and vegetables. Explain to the children that they will be making a dip as a healthy snack for a member of staff (tell the children who this will be). Remind them they will need to get ready to cook, so that the food they make is safe to eat.

Have a go
You could cut the fruit and vegetables into dippers before the session or let the children watch you prepare them. Organise the children into groups of 4. Each
group should work with an adult to create a cheese dip. Ensure the children are ready to cook. The children should help make the dip as instructed by the adult, e.g. ‘Bobby, you can snip that spring onion’. Pour some of the tomato ketchup into a bowl so the children can scoop out the required quantity rather than trying to squirt it onto the spoon. Once the dip has been made, allow them to taste the dip following ‘Tempting children to taste food’ guidance in the leader’s guide. Ask the children to choose a small serving bowl and a large plate. Help them share the dip so they each have some. Show them a range of prepared dippers and talk about arranging
them in an attractive way so the member of staff (use their name) will want to eat it. Get the children to think about colour, pattern and taking care when setting the dippers out. Allow the children to arrange their dippers. Ask the children to talk about the dips and dippers:

  • How many dippers have you got?
  • How many of each kind? How many different kinds?
  • What is the pattern?
  • What do you like about someone else’s dip and dipper?

Invite the member of staff to come and taste the dips and dippers, following tasting rules.

Consolidate
The children could create salt dough models of healthy snacks which are or include fruit and vegetables. These can be displayed on paper plates. The children could look through old magazines and cut out and collect images of foods containing fruit and vegetables that look attractive. Ask them to explain why it looks attractive.

At home
Make a copy of the ‘At home’ sheet for each of the children. Explain to the children what the letter says and enthuse them about helping to prepare an attractive dish at home with their parent or carer. Re-cap on how dishes can be made to look attractive.

Pre 3
Encourage children to handle the different dippers, encouraging describing where appropriate.
Allow younger children to sample the dip.

For more information on the sources used in this text, please contact postbox@nutrition.org.uk