BNF Schemes of Work
With the introduction of new food, cooking and nutrition aspects of the National Curriculum in England from September 2014, BNF developed a range of support materials and training opportunities for schools to help with implementation. New resources were devised to help schools unpack the slim-line curriculum (looking at progression, challenge and attainment), plan Schemes of Work and implement high quality food, cooking and nutrition teaching via new resources.
To support BNF created non-statutory guidance, specifically Schemes of Work for Year Groups 1 to 9, including individual Lesson plans for all years.
Years 1 - 6 (Key Stages 1-2)
The resources comprise six Schemes of Work (SoW) and 36 supporting lesson plans for Year 1 to Year 6. The content of each scheme cover designing, making, evaluating, healthy eating, cooking and where food comes from. The topics for each scheme are:
- Year 1 – Bring on breakfast – make a fruit and yogurt breakfast dish;
- Year 2 – Prepare to party – make party dish;
- Year 3 – Be a baker – make some bread for an international event;
- Year 4 – Lovely lunch – make a sandwich for a family member;
- Year 5 – Serve a salad – make a salad for a busy teacher;
- Year 6 – Grab and go – make an all-in-one, hand-held dish.
Years 7 - 9 (Key Stage 3)
These Schemes of Work are provided as exemplar materials only - they are intended to provide guidance for schools to develop their own specific lessons, supporting pupil learning.
British Nutrition Foundation – making nutrition science accessible to all.
The British Nutrition Foundation (BNF), a registered charity, delivers impartial, authoritative and evidence-based information on food and nutrition. Its core purpose is to make nutrition science accessible to all, working with an extensive network of contacts across academia, education and the food chain, and through BNF work programmes focussing on education in schools and nutrition science communication.
The key role of BNF’s Council and Trustees is to ensure that the Foundation delivers its charitable aims, is impartial, transparent and acts with integrity. BNF’s Articles of Association require a majority of Council’s members to be leading academics from the nutrition science community, supported by leaders in education, communication and the food chain. BNF’s funding comes from a variety of sources including EU projects; contracts with national government departments and agencies; conferences, publications and training; membership subscriptions; donations and project grants from food producers and manufacturers, retailers and food service companies; funding from grant providing bodies, trusts and other charities. BNF is not a lobbying organisation nor does it endorse any products or engage in food advertising campaigns. More details about BNF’s work, funding and governance can be found at www.nutrition.org.uk.
We are grateful to the All Saints Educational Trust for providing financial assistance to support the six national NC training events.
We are grateful to the following BNF corporate members for providing financial assistance to support our work around supporting the new curriculum, specifically the development of Schemes of Work and online training: ABF Grocery, Agriculture and Horticulture Development Board, British Sugar plc, Cargill Incorporated, Danone Waters and Dairies UK Ltd, Greggs plc, Kellogg’s, Marks and Spencer plc, Mars UK Limited, McDonald’s Restaurants Ltd, Waitrose Ltd and Warburtons.
This support has been used to protect staff time to plan, develop, create and launch materials for schools. BNF corporate members have not been involved in the development of these materials.