Lesson: Health and Nutrition
Year: 6 | Subject: Science | Time Allocation: 100%
Class/Set: ____________ Date/Term: ____________
LO (WALT): To describe the impact of diet and lifestyle on the way the human body functions.
Success Criteria (WILF):
- I can identify the seven major food groups and explain their specific functions in the body.
- I can evaluate how nutritional choices (e.g., high sugar vs high fibre) affect physical health and energy levels.
- I can use scientific evidence to predict the long-term impact of an unbalanced diet on body systems.
1. Starter (15%)
- Facilitate: 'Nutrient Retrieval' activity. Display five images: a chicken breast, a potato, butter, an orange, and a glass of water.
- Question: Pupils must state the primary nutrient for each and its role in the body on mini-whiteboards.
- Challenge: Ask "Which of these provides the most efficient energy for a marathon runner?" (Answer: Carbohydrates).
- Assess: Identify any pupils confusing 'fats' with 'unhealthy' to address the misconception that some fat is essential for organ protection and insulation.
2. Main Activity (70%)
Teacher Input:
- Display: Project the UK 'Eatwell Guide' and explain the recommended proportions for a healthy lifestyle.
- Explain: Define the role of 'Tier 3' nutrients: Proteins (growth and repair), Carbohydrates (energy), Fats (energy storage/insulation), Vitamins/Minerals (immune function), and Fibre (digestive health).
- Model: Compare two nutrition labels. Demonstrate: How to read 'per 100g' columns to identify high sugar (over 22.5g) or high salt (over 1.5g) content.
- Highlight: Discuss the impact of excess sugar on the circulatory system and dental health, linking to previous Year 6 learning on the heart.
Student Task:
- Distribute: 'The Nutritionist's Audit' worksheet.
- Task A (Classification): Categorise the following items into the correct Eatwell Guide sections:
- a) ☐ Wholemeal bread
- b) ☐ Spinach
- c) ☐ Salmon
- d) ☐ Low-fat yoghurt
- Task B (Data Analysis): Analyse the 'Daily Intake' table provided below. Calculate the total sugar and saturated fat for 'Child A' and 'Child B'.
- Task C (Evaluation): Write a professional recommendation for 'Child A', who has a high-sugar, low-fibre diet. Use the phrase "The evidence suggests..." to justify why they might feel tired or have poor digestion.
| Food Item |
Sugar (g) |
Fibre (g) |
Main Nutrient |
| Porridge |
1.2g |
4.0g |
Carbohydrate |
| Fizzy Drink |
35.0g |
0.0g |
Simple Sugars |
| Apple |
10.0g |
2.4g |
Vit. / Fibre |
| White Toast |
1.5g |
0.6g |
Carbohydrate |
3. Plenary (15%)
- Consolidate: 'The Health Consequence' chain. Provide a scenario: "If a person stops eating all fruit and vegetables, what is the impact on their immune system?"
- Review: Use 'Cold Calling' to check the 'Golden Rule' of nutrition: Balance is required because no single food group provides every essential nutrient for body function.
- Reflect: Pupils self-assess against the Success Criteria using a traffic light system in their exercise books.
4. Resources
- UK Eatwell Guide (Digital/Printed).
- Selection of real food packaging for label analysis.
- 'The Nutritionist's Audit' worksheets.
- Mini-whiteboards and pens.
⚠ TEACHER’S GUIDANCE
💡 Pedagogical Pulse
- Delivery Strategy: Conduct the Starter as a "fast-paced" carpet session to build engagement before moving to desks for the data-heavy main task.
- Misconception Alert: Many Year 6 pupils believe 'sugar' is only in sweets. Explicitly point out 'hidden sugars' in savoury items like ketchup or pasta sauces during the Teacher Input.
- Challenge for GDS (Greater Depth): Encourage GDS pupils to explain the chemical difference between 'simple' and 'complex' carbohydrates (energy spikes vs slow release).
- SEND Support: Provide a simplified version of the Eatwell Guide with visual icons only. For Task B, allow students to use a calculator to ensure the focus remains on Science rather than arithmetic barriers.
✅ Answer Key
- Task A Answer:
- a) Starchy Carbohydrates
- b) Fruit and Vegetables
- c) Beans, pulses, fish, meat, and other proteins
- d) Dairy and alternatives
- Task B Answer:
- Total Sugar (from table): 47.7g.
- Total Fibre: 7.0g.
- Note: Students should identify the 'Fizzy Drink' as the primary source of sugar.
- Task C Answer:
- The recommendation should state that Child A needs to increase fibre (from porridge/apples) to aid digestion and reduce simple sugars (fizzy drinks) to prevent energy crashes and protect the circulatory system/teeth. Every response must include a specific link between the nutrient and the body function.