1 Sainsbury’s Active Kids 1Sainsbury’s Active Kids Get Cooking 1

2 Star ChefAward

Cooking and Nutrition ToolkitEXAMPLE

The awards are:

Aimed at pupils aged 11-13 years. This award focuses on the development of practical skills, applying healthy eating messages and investigating food choice. Activities include making a seasonal soup, sporty snacks or savoury/sweet muffins.

Aimed at pupils aged 12-14 years. Young people further develop their cooking skills and investigate their own dietary needs. Activities include perfect pizza, pasta mania and special delivery.

Aimed at pupils aged 13-15 years. Equipped with greater confidence in cooking and applying healthy eating, young people are challenged to further put their skills to the test. Activities include catering for health, celebration events and healthy starts for young children.

Aimed at pupils aged 14-16 years. Reaching the pinnacle of the awards, young people demonstrate their competence in cooking independently and modifying recipes. Activities include focusing on salt reduction, increasing fruit and vegetable consumption and micronutrient deficiency in the UK.

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Secondary teacher guide

Sainsbury’s Active Kids Cooking and Nutrition Toolkits provide you with a range of resources to help teach pupils how to cook and apply the principles of healthy eating and nutrition. The main aim is to help establish lifelong healthy habits among children and young people throughout the UK.

The school awards are based on a set of criteria with integrated progression. They provide lots of opportunities for middle, special and secondary schools to develop food education. For young people aged 11-16 years there are four awards with certificates. These promote excellence in learning about food in a progressive framework, with young people demonstrating their cooking skills and applying their understanding of healthy eating, food safety and hygiene.

The awards are available for middle, special and secondary schools and can be used flexibly to give you the opportunity to select age or stage appropriate awards for your pupils. You can use your discretion and select the most appropriate award for the ability of the pupils you teach. You can also select from the awards designed for younger pupils.

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Each award has a guide for you, giving ideas on activities that can be completed by pupils to receive their certificates. In addition, support information on healthy eating, equipment, food skills and other learning opportunities are provided, along with UK curricula links. Worksheets and recipe suggestions are also provided.

These awards can be studied by any age or ability of pupils, at your discretion. It is the intention to reward effort and achievement, and for as many pupils to take part as possible. The awards are inclusive of all abilities, not a competition. To help pupils with special educational needs, you should use your discretion in supporting them to achieve an award and leave out the award criteria that are not appropriate because of any learning difficulties.

Awarding certificates In order for pupils to receive a certificate, they should meet the criteria for each specific award – this is a ‘pass’. If you believe that they have gone above and beyond the requirements of the award you may award them with a ‘merit’. The marking is at your discretion, based on your professional judgement.

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Developed in collaboration with the British Nutrition Foundation and supported by the Department for Education.

NOTE: The award toolkits have been developed so they are ‘black-and-white friendly’ when printed. However wewould recommend that the worksheets are printed in colour to help children when completing the tasks. If yourprinter is set up to print on both sides of the page, make sure that answer sheets are not printed on the reverseof worksheets.

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2 Star Chef Award activities

2 Star ChefAward Toolkit

In this award the pupils will further develop practical skills and knowledge. They will demonstrate their knowledge and understanding of their own dietary needs and those of other people.

To achieve the 2 Star Chef Award choose one of the activities.

Perfect pizzaCreate and cook a pizza or calzone that could be shared by you and your friends. Look at ways to increase its fibre and vegetable content, while reducing total fat and salt, through smart choice of ingredients in the base and as toppings.

Pasta maniaDesign and cook a pasta dish which includes a red meat, or alternative, tomato and/or lower fat dairy based sauce.

Give serving suggestions and comment on ways in which you could use alternative ingredients and methods to suit the needs of a variety of people.

Special deliveryPlan and cook a main meal which could be served to older adults who find it difficult to prepare and cook food for themselves. The meal should be suitable for a home delivery service, such as Meals on Wheels.

The meal should contain: • meat, fish or vegetarian alternative • wholegrains and/or other starchy foods • a dairy food • vegetables

Award criteria

To achieve the award pupils should demonstrate the following in each criteria:

Healthy eating and nutrition

Understand that others have different dietary needs and how these can be met.

Understand that people eat or avoid certain food according to religion, culture, ethical belief, health need or personal choice.

Practical skills and cooking

Use a range of kitchen equipment confidently.

Use a wide range of preparation and cooking skills safely and confidently.

Safety and food hygiene

Understand and use date-mark and storage instructions on food labels.

Demonstrate an understanding of safe practice when using a heat source.

In order for pupils to receive a certificate they should meet the criteria for each specific award – this is a ‘pass’. If you believe that they have gone above and beyond the requirements of the award you may award them with a ‘merit’. The marking is at your discretion, based on your professional judgement.

Sainsbury’s Active Kids4 EXAMPLE

Date-marks

Date-marks are applied to foods to provide information for consumers and retailers. There are two types of labels.

‘Use by’This should be used for foods which are highly perishable which can, after a short period, cause an immediate health risk. These must stay suitable for consumption up to that date and could pose a health risk if consumed after that date.

‘Best before’/‘Best before end’ These are typically long life ambient stable foods. The food is safe to eat after its Best before / Best before end date but will not be at its best.

Storage instructionsCheck the storage instructions for the food you purchase and follow them to ensure the food is kept as safe as possible. Frozen foods must be stored in the freezer as quickly as possible so they do not defrost. High risk foods should be stored in the fridge as soon as possible after purchase; take care to place them in the correct area.

Questions1. What does the term ‘high risk’ food mean?

2. What does stock rotation mean? How do date labels help with stock rotation?

3. What temperature should (a) a home freezer (b) a refrigerator operate at?

4. Why is it important to chill foods as quickly as possible before refrigerating?

5. Explain how and where the following foods should be stored in a refrigerator• raw chicken • cooked meat • lettuce • trifle

2 Star ChefAward

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Italian ciabatta pizzas Crispy ciabatta topped with tomatoes, vegetables and spinach.

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Nutrition per portion (195g):Energy (kJ) 1084kJ, Energy (kcal) 257kcal, Protein 11.2g, Carbohydrate 36.2g of which sugars 6.7g, Fat 7.1g of which saturates 3.0g, Fibre 3.4g, Salt 1.13g.

Ingredients:1 ciabatta loaf

150g pizza topping sauce

4 tomatoes

50g baby leaf spinach

20g your choice of vegetables e.g. peppers, mushrooms or sweetcorn (with no added salt or sugar)

75g mozzarella

Method:1. Halve the ciabatta lengthways.

2. Preheat the grill to medium and lightly toast the ciabatta halves.

3. Meanwhile, slice the tomatoes and chop the vegetables (peppers or mushrooms). Carefully remove the grill from under the heat and spread each half thinly with the pizza topping.

4. Arrange the sliced tomatoes on the toasted ciabatta.

5. Drain the mozzarella and tear into chunks.

6. Place the spinach leaves on top of the tomatoes then add the vegetables, peppers, mushrooms or drained sweetcorn. Lay the mozzarella over.

7. Place back under the grill and cook for 5-10 minutes or until the cheese is piping hot and melting.

8. Serve with salad.

Cook’s tips:- You could use French bread instead of ciabatta.

- Ask for help when cutting the bread in half.

Image for illustration purposes only.

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