HWB 1-33a - I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth.
HWB 2-32a - I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods.
HWB 2-33a - Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing.
HWB 2-34a - Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion.
HWB 2-36a - By investigating food labelling systems, I can begin to understand how to use them to make healthy food choices.
- Identify the 14 allergens
- Learn about allergens and develop knowledge of which foods contain them.
For parents, carers and children
- Click on the “play” button
- Read the game instructions by clicking the “next” button
- When each order is ready, use the “orders” and “allergies” pull out to find out the allergen in that meal
- Choose a customer to serve the meals to dependent on the food allergies the customer has
- See how quickly you can get all the orders served to the tables
- Have a look around the restaurant for hidden fun – hint: you can change the music!
Lesson on allergens:
- Look at the fact sheet to identify the allergens
- Talk about what they are and how are they identified in the ingredients
- Talk about common food allergy reactions
- Talk about what you should do when eating out with a food allergy
- Introduce labelling and how foods are labelled for allergens.
Research on foods that contain allergens
- Look up some restaurant/ takeaway menus and identify meals on the menu that contain each of the 14 allergens – discuss. The class can use the allergen fact sheet.
- Pupils discuss their own experiences of allergies.
- As a class discuss the responsibility of others with regards to allergens – do’s and don’ts.
First aid – what to do if someone has an allergic reaction
SAY – identify some of the allergens and the foods/meals that contain them
SAY – describe all or some of the most common side effects from a food allergy reaction
Consider CfE Benchmarks, for example
- Works safely and hygienically before, during and after preparing foods, for example, adhering to appropriate allergy advice, getting ready to cook, storing ingredients appropriately, washing and drying equipment and surfaces.
- Suggests why people might avoid certain foods, for example, religion, culture, allergies, medical reasons.
- Makes food items safely and hygienically, adhering to allergies, cleaning, cross contamination, cooking, chilling.
- Identifies factors that may influence food choice, for example, religious, cultural, geographical, ethical factors.
- Uses different food labelling systems to select foods for a specified dietary requirement, for example, low in fat.