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What's included in the series?
Student Book (paperback and eBook)
Boost digital resources
With topics linked directly to the new GCSE specifications, Exploring Food and Nutrition helps you to build knowledge and understanding of key concepts and introduce important terminology as your students progress through Key Stage 3, providing a solid foundation for the Food Preparation and Nutrition GCSE.
Written by expert authors Bev Saunder and Yvonne Mackey, our Student Book provides accessible and engaging content for KS3 to guide students through the nutritional knowledge and practical skills they need to know with clear explanations and fun activities
What are teachers saying?
I think everything that I would cover at KS3 is in there ... From my perspective - short lessons on rotation - this perfectly supports progression. It gives a snapshot of every area that will be covered at KS4 and so it actively promotes the GCSE ... This supports my teaching and would enable cover lessons and homework to be carried out in a far more structured way.
Head of Food and Nutrition Bethany School KentIt links to the aspects that now need to be taught due to having to change things for the new GCSE. It is also a more updated publication from the books we currently use which are based on food technology. The emphasis on science and functions of ingredients are more relevant and are at a level which is more suitable for Key Stage 3.
Head of Food Technology ReadingThis book is clearly laid out, well-structured and easy to follow. Despite being the first of such KS3 books, it is evident that a great deal of time and effort has gone into creating a teaching aid.
Joe Mann Food Teacher's Centre NetworkFantastic resource - every Food Teacher should have one and every school should have a class set!
5-star review Amazon
Interview with co-author, Bev Saunder
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