Healthy Kids

Key Documentation: 

Healthy Kids Long Term Planning

Year 3 Healthy Kids  Autumn Term Knowledge Organiser
Year 3 Healthy Kids Spring Term Knowledge Organiser

Year 4 Healthy Kids Autumn Term Knowledge Organiser
Year 4 Healthy Kids Spring Term Knowledge Organiser

Year 5 Healthy Kids Autumn Term Knowledge Organiser
Year 5 Healthy Kids Spring Term Knowledge Organiser

Year 6 Healthy Kids Autumn Term Knowledge Organiser
Year 6 Healthy Kids Spring Term Knowledge Organiser

The aim of our Healthy Kids programme is to meet the National Curriculum requirements:

  • Pupils should be taught to take part in outdoor and adventurous activity challenges both individually and within a team.
  • Pupils to be able to understand and apply the principles of a healthy and varied diet alongside preparing and cooking a variety of predominantly savoury dishes using a range of cooking techniques.

within the Reigate Priory philosophy of “Bringing Learning to Life, Both Inside and Out”.

Subject Leader - Miss L. Pelekani

Teaching and Learning in Healthy Kids:

We believe that the best learning comes from first-hand experience. Therefore, Healthy Kids is taught within a kitchen setting, where the children learn both the theory surrounding a healthy and varied diet whilst creating their dishes. The lessons are led by an experienced HLTA with the support of another TA. Children will work in groups within a group of fifteen, meaning they all have opportunity to actively participate in the practical elements of the lesson.

Lessons begin with a theoretical discussion around the dish that will be made including key vocabulary, ingredients and diet. There is also a discussion around why good hygiene is essential whilst handling food and how we can keep ourselves safe in the kitchen. The key skills needed in that lesson will then be modelled by the HLTA. The children will then be given the opportunity to independently apply that key skill whilst following a recipe, supported by the adults in the room where appropriate.

Once the children have created their dish, they have the chance to eat and evaluate their food and their journey through the recipe – focusing on what they have enjoyed about the dish, what they found more difficult and what they might be able change if they were to recreate the dish. At the end of each lesson, children take the recipe home, encouraging them to continue to apply their new knowledge and skills in their wider life outside of the classroom.

Outdoor Active:

Outdoor Active lessons take place in local outdoor settings and are led by a class teacher.

At the beginning of each lesson, the children are given the opportunity to share what they already know about the activity. Then, any new knowledge that will be needed for the lesson is introduced.

The teacher leading the lesson will then model the new skill. Children are then given time to independently apply that skill, working in either pairs or small groups depending on the task.

At the end of the lesson, the children will be asked to reflect on how they could apply what they have learnt outside of school, for example by taking their family geocaching or teaching somebody at home how to tie different types of knots.

Residential Programme:

Reigate Priory also offers at least one residential trip for each year group, providing the children with a range of opportunities to engage in outdoor, adventurous activity outside of the school setting.

Contribution to SMSC and British Values:

  • Cooperate to both prepare and cook and dish and when engaging in Outdoor Active lessons.
  • Appreciate cultural influences around different types of food and respect and celebrate the diversity of their peers’ cultural influences.
  • Individual liberty – encouraging children to make their own choices knowing that they are in a safe environment. Developing responsibility.

At the end of the Key Stage a Reigate Priory Healthy Kids Learner can:

  • Show that they can be both hygienic and safe in the kitchen when using a range of different equipment.
  • Prepare and cook a variety of dishes applying the principles of a healthy and varied diet.
  • Plan and complete an activity as part of a team, taking account of safety and danger and showing an appreciation for the natural environment.