Support for NEA 2 2023/24

Are you currently planning support for your pupils around the NEA2 tasks for 2023/24? If so, don’t forget that we have plenty of resources on Food – a fact of life to help!

Support for NEA2 2023/24

Are you currently planning support for your pupils around the NEA2 tasks for 2023/24? If so, don’t forget that we have plenty of resources on Food – a fact of life to help!

Applying knowledge and skills

Nutrition needs change through life and in the 14-16 years area you will find resources to support teaching and learning about life stages and nutrition needs, e.g. the different needs within a family.

A thorough knowledge of healthy eating guidelines, energy and nutrients will help pupils plan and create dishes to meet particular needs and a variety of resources around macro and micro nutrients are available.

Some pupils may be interested in finding out how the fibre content of dishes can be increased. There are plenty of resources around fibre, including a challenge to increase the fibre content of a recipe made with mince and how small changes can make a difference.  There is also support on the website, including a Fun way to fibre poster, an infographic showing simple ways to increase fibre and also a 7-day meal planner highlighting how adults could achieve the recommended 30g fibre a day.

Other pupils may be interested in focusing on increasing micro-nutrient intake, e.g. iron.  There are resources around iron-deficiency anaemia that pupils might find useful along with recipes to demonstrate the application of nutrition knowledge, e.g. macro and micro nutrients, including iron.

The cost and availability of ingredients and money available can impact food choices and there are resources to support pupils to consider this when developing recipes, including a Cooking on a budget fact sheet. Pupils might also want to think about using leftovers and how this can be done safely.  Why not run the ‘Super soup’ activity with pupils to demonstrate how prevent food waste (and therefore save money.  There are teacher’s instructions, a recipe/activity sheet for pupils to follow and also an additional recipe to make simple flatbreads.

There are also some simple tips to help save money on food.

Using ingredients in season can also help to keep costs down and add variety to dishes and menus whether cooking from scratch at home or eating at a café or restaurant. Buying and eating food that is in season means that it: is fresh, has the best flavour, texture and colour, and has optimum nutritional value.

Looking for recipe inspiration?

There are over 400 tried and tested recipes, including great ideas for all meal occasions, including breakfast, recipes that use ingredients such as eggs and also recipes from around the world. 

How about a brunch-packed omelette,  Middle Eastern style baked eggs, Devilled tomatoes on toast, Bubble and speak lamb brunch, Ham, spring onion and basil muffins or even Hot cross buns!

If pupils are looking to showcase recipes and celebrations around the world, there are 50 new recipes covering six global cuisines along with supporting resources, e.g. a brief overview of the history, traditions and ingredients for each cuisine, including South America.  There are also resources around culture and religion in relation to food choice and a presentation on food traditions around Europe.

Nutritional analysis

It is important that pupils have a good understanding of the current healthy eating messages and that they can then apply these when planning recipes and meals. Nutritional analysis of recipes enables pupils to demonstrate their knowledge, understanding and application of these messages. Explore food can be used to conduct nutritional analysis and its free to use!  

Sensory evaluation

Sensory evaluation tests can be used to determine whether someone likes or dislikes a food (preference tests) or identify particular sensory characteristics of a food (discrimination tests). Use the Guide to sensory evaluation testing to support understanding and practical application in the classroom. There are also a variety of Excel spreadsheets to enable the pupils to produce the results of their sensory testing easily and attractively.

We also have a NEW resource to support pupils developing and using appropriate technical language. The Key terms and definitions document is a comprehensive and interactive glossary, which is ideal for pupils when learning and practising vocabulary around food and nutrition and also for checking retrieval during revision activities.

There are also a couple of posters to encourage pupils to use good sensory vocabulary:

How about building up to the NEA2 through a challenge-based activity?

The Challenges cover healthy eating, cooking and where food comes from and provide a wide range of activities that teachers can select depending on their pupils’ needs, age and abilities, and the time available. Each Challenge presentation comprises:

  • slides to present the Challenge to the class, including images, information and questions/tasks to stimulate pupil discussion and planning;
  • a teachers' guide with opportunities for learning and a variety of pupil activities that can be completed individually or in groups.

The Challenges culminate in a final outcome, which could be paper based, such as a poster or display, a video or interactive activity, a recipe, menu or dish/range of dishes, depending on the theme of the Challenge.

Optional pupil certificates are available to download and personalise once the Challenge has been achieved.

  • Variety is the spice of life – create a three-day menu for someone with a specific dietary need.
  • New cuisines, new tastes - prepare and cook a dish, or range of dishes, which showcases our modern, diverse food culture.
  • Eat your way round the UK -  create a menu, write a recipe or make a dish for a new community café whose unique selling point will be to predominantly use ingredients grown, reared or caught in the UK.


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