Year 8 · Cooking and nutrition · beta
More sustainable diets
In this unit pupils identify ways in which a diet can be healthier and more sustainable. Pupils suggest practical ways in which a range of strategies could be implemented. Through cooking two dishes, pupils apply this learning, giving them tools to adapt recipes in the future.
This is an attributed Oak National Academy lesson sequence, not a completed or academically approved DASKEREL course. Supporting transcripts may depend on video, images, practical equipment or teacher explanation. Follow each lesson’s supervision guidance. For religious education and RSHE, follow the school’s syllabus, policy and safeguarding procedures.
This Oak index uses an earlier export and lists 2 source lessons. DASKEREL has 3 original lessons for this unit, including 1 linked to source lessons absent from that export. Read the full DASKEREL unit.
Prior knowledge
- Pupils can describe the food origins of ingredients in dishes and meals.
- Pupils can name the origin of foods grown, reared or caught for consumption.
- Pupils can talk about how food is sourced, processed and sold in different ways, helping to ensure it is edible and safe to eat.
- Pupils can describe the healthy eating messages of the Eatwell Guide and list its food groups.
Source curriculum references
- Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
- Select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties.
- Understand the source, seasonality and characteristics of a broad range of ingredients.
- Understand and apply the principles of nutrition and health.
- Become competent in a range of cooking techniques.
Oak source metadata. DASKEREL has not independently verified school-level coverage.
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