Page 76 - Issue 112 May-June 2021

Healthy foods On the menu – a new resource for food teaching Frances Meek talks about how the BNF are developing a characteristics of good practice for teaching food and nutrition. 76 As a previous secondary food technology teacher, now supporting teachers and their pupils through the Food – a fact of life education programme, I am delighted that over the last two years, the British Nutrition Foundation (BNF) has published two guides to support primary and secondary teachers to become even better teachers of food and nutrition. The Characteristics of good practice in teaching food and nutrition education (primary and secondary) guides set out a series of characteristics of good practice, determined via consensus building exercises with the food teaching community from the UK, which can be adopted as part of a good practice approach by all those that teach food and nutrition. To date, these have been very well received with over 3,000 downloads and nearly 2,000 teachers registering to do the online courses based on the guides. This year, BNF has produced a third guide, this time to support teachers of pupils with special educational needs. We know that young people are motivated and inspired with food, especially opportunities to handle, prepare and cook, and we are fully committed to all children and young people having the necessary ‘food’ skills to cook and feed themselves well ■ Young people are motivated by opportunities to prepare food. SEN112 senmagazine.co.uk