A Balanced Plate
Pupil resources for this lesson. Use these sheets alongside the matching slideshow.
A Balanced Plate: café planning sheet
1. Name the groups inside each dish
Use these group names: fruit and vegetables; starchy foods; protein foods; dairy and alternatives; oils and spreads. Draw lines, write or tell an adult.
Porridge ingredients: oats and milk.
Jacket potato ingredients: potato and beans.
Sandwich ingredients: bread, cheese and cucumber.
2. Design a pretend café meal
Spend 120p or less. For this design brief, choose one starchy option, beans, and one vegetable option. Add the cost; water may be included. These are invented portion prices.
Starchy option: rice 40p OR bread roll 50p.
Protein option: beans 40p.
Vegetable option: tomatoes 30p OR carrots 30p.
Drink option: tap water 0p in this exercise.
My ingredients and groups:
Total: ___ p. Money left from 120p: ___ p.
Planner checked: ___. Cost checker checked: ___.
3. Find variety across an example day
This is a fictional menu, not a diary to complete about yourself. Match the ingredients to the five groups. Explain whether every meal needs all five.
Sam’s breakfast example: porridge made from oats and milk.
Sam’s lunch example: rice, beans and tomatoes.
Sam’s later-meal example: soup containing potato, lentils, carrots and a little rapeseed oil.
Which ingredient represents oils and spreads?
Does each separate meal need all five groups? Yes / No. Explain or point.
Exit check
Give one reason for a choice in your café plan. Does every meal need all five groups?
Source: BUILD_FoodWise_Autumn1_W1-W6_Complete_Pack.zip · Documents/Pupil_Booklet.docx
Café planning cards
Choose a starchy card, the beans card and one vegetable card. The pretend budget is 120p. Lay out the chosen cards, name their groups and add the total. Swap planner and checker roles.
Rice: 40p per pretend portion; starchy foods.
Bread roll: 50p per pretend portion; starchy foods.
Beans: 40p per pretend portion; protein foods.
Tomatoes: 30p per pretend portion; fruit and vegetables.
Carrots: 30p per pretend portion; fruit and vegetables.
Tap water: 0p in this classroom exercise; drink.
Role card: Planner reads the brief, chooses cards and names groups.
Role card: Checker reads prices, checks the total and asks before moving cards.
Source: BUILD_FoodWise_Autumn1_W1-W6_Complete_Pack.zip · Documents/Resource_Cards.docx
Group reference and fictional-day menu
Read the ingredient list, then match individual ingredients to the group reference. This menu has no portion amounts; it is for classification, not a personal eating plan.
Fruit and vegetables: apple, carrot, tomato and broccoli.
Starchy foods: bread, potatoes, rice, pasta and oats.
Protein foods: beans, lentils, eggs, fish, meat and tofu.
Dairy and alternatives: milk, yoghurt and calcium-fortified alternatives.
Oils and spreads: rapeseed oil, sunflower oil and suitable spreads.
Breakfast example: oats and milk.
Lunch example: rice, beans and tomatoes.
Later-meal example: potato, lentils, carrots and a little rapeseed oil in a soup.
Source: BUILD_FoodWise_Autumn1_W1-W6_Complete_Pack.zip · Documents/Resource_Cards.docx