Allergen Action!

Allergen Action!

Learning about different food allergens and how to recognise them on food labels.

Resource
50-60 mins x 2 sessions
S1–S3

CfE Experiences and Outcomes

  • HWB 3-34a - Having explored a range of issues which may affect food choice, I can discuss how this could impact on the individual’s health.

  • HWB 3-36a - Using my knowledge of nutrition and current healthy eating advice, I can evaluate the information on food packaging, enabling me to make informed choices when preparing and cooking healthy dishes.

  • HWB 4-34a - Having explored a range of issues which may affect food choice, I can discuss how this could impact on the individual’s health.

  • HWB 3-15a - I am developing my understanding of the human body and can use this knowledge to maintain and improve my wellbeing and health.

  • HWB 4-15a - I am developing my understanding of the human body and can use this knowledge to maintain and improve my wellbeing and health.

  • HWB 3-16a - I am learning to assess and manage risk, to protect myself and others, and to reduce the potential for harm when possible.

  • HWB 4-16a - I am learning to assess and manage risk, to protect myself and others, and to reduce the potential for harm when possible.

Learning intentions / Success criteria

  • We are learning about allergens and how they are shown on food labels.
  • We are learning about which foods contain allergens.
  • I can name and understand food allergens and the food groups they are linked to.
  • I can describe how labelling highlights different allergens in foods.
  • I can understand what to do if someone is affected by an allergen.

Resources

Activities

Warm up

Lesson on allergens:

  • bring in food packaging and try to identify the allergens
  • what they are and how are they identified in the ingredients
  • introduce labelling and how foods are labelled for allergens.

Research on foods that contain allergens

Using the allergen fact sheet research foods/meals in supermarkets, recipe books and on menus that contain each of the 14 allergens – discuss.

Class discussion

  • Pupils discuss their own experiences of allergies.
  • As a class discuss the responsibility of others with regards to allergens – do’s and don’ts.

Practical

  • Pupils cook an allergen free recipe.

Consolidation

  • Pupils to investigate recipes they eat that may have ingredients identified as allergens, then propose alternative ingredients for the recipe that are not allergens.
  • Pupils design a food label to highlight an allergen in a product.

Cross-curricular Links

Art – design a food label

Cross contamination – awareness of using items that have come into contact with food related allergens

First aid – what to do if someone has an allergic reaction

Assessment opportunities

SAY – identify all or most of the allergens

SAY – explain how allergens are highlighted on food labels

DO – design a food label with re-designed allergy information

Observations

Alternative recipes

Consider CfE Benchmarks, for example

  • Evaluates information on food packaging and uses it to make informed choices when selecting food for given situations.

Differentiation

Support

Use pictures of different food ingredients and match to allergens.

Challenge

  • Investigate other less common allergens in foods.
  • Plan an allergen free menu of meals for a week.
  • What action to take if someone takes a food related allergic reaction.
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