Principles of a balanced diet
A balanced diet gives the body what it needs to grow, repair and have energy — and the Eatwell Guide is the UK's simple way of showing what that looks like on a plate.
Part of your national curriculum
- Cooking and nutrition: Understand and apply the principles of nutrition and health, and cook a repertoire of predominantly savoury dishes
Lesson overview
What you'll learn in this lesson
Understand and apply the principles of nutrition and health, and cook a repertoire of predominantly savoury dishes
Key learning points
- • The main nutrient groups
- • The Eatwell Guide
- • Why savoury cooking skills matter
This lesson at a glance
- 20 minutes
- 14 parts to scroll through
- 3 quick checks
- Marked quiz at the end
- Gentle pace: short sittings with pauses
Words to know
Scroll down — the lesson carries on below
Watch & discover
Part 1 of 14
Watch first
Principles of a balanced diet
An English teaching video on this topic from ClickView. Watch it, then scroll down for the lesson.
In a nutshell
Understand and apply the principles of nutrition and health, and cook a repertoire of predominantly savoury dishes
Learning cycle
Part 2 of 14
Learning cycle 1 of 2
Part 1 · The main nutrient groups
A short piece of teaching, then a check to make sure it has landed.
Explore the idea
Part 3 of 14
Learn
The main nutrient groups
Carbohydrates (like pasta, rice and potatoes) provide energy; proteins (like meat, fish, beans and eggs) support growth and repair of the body; fats provide concentrated energy and help absorb vitamins; vitamins and minerals support processes like immunity and bone health; and fibre supports digestion.
Explore the idea
Part 4 of 14
Learn
The Eatwell Guide
The UK's Eatwell Guide recommends roughly a third of the plate as fruit and vegetables, just over a third as starchy carbohydrates, some protein foods, a small amount of dairy or alternatives, and small amounts of unsaturated oils, with sugary and fatty foods kept to a minimum.
Quick check
Part 5 of 14
Quick check
Which nutrient group is mainly responsible for growth and repair of the body?
Reset break
Part 6 of 14
Pause
That's sitting 1 of 2 done
Stretch, get a drink, look out of the window. There is no timer and nothing is counting down — your place is saved, so you can come back in five minutes or tomorrow.
Quick check
Part 7 of 14
Quick check
According to the Eatwell Guide, roughly how much of the plate should be fruit and vegetables?
Learning cycle
Part 8 of 14
Learning cycle 2 of 2
Part 2 · Why savoury cooking skills matter
A short piece of teaching, then a check to make sure it has landed.
Explore the idea
Part 9 of 14
Learn
Why savoury cooking skills matter
Learning to cook savoury dishes from scratch — rather than relying on ready meals — usually means less salt, sugar and saturated fat, and more control over what goes into a meal. Building a small repertoire of reliable dishes, like a vegetable stir-fry or a simple pasta sauce, is a genuinely useful life skill.
Quick check
Part 10 of 14
Quick check
What is one benefit of cooking savoury meals from scratch?
Challenge round
Part 11 of 14
Game · Sort it
Which of these are true?
Drag each card into the right column. Tap a card first if dragging is fiddly.
True
Not true
Challenge round
Part 12 of 14
Game · Fill the gaps
Finish the sentences
Choose the word that belongs in each gap.
Building a small ____ of reliable dishes, like a vegetable stir-fry or a simple pasta sauce, is a genuinely useful life skill.
Mastery quiz
Part 13 of 14
Marked quiz
End of lesson quiz: Principles of a balanced diet
3 questions, marked with the reasoning shown. No timer.
1. Which nutrient group is mainly responsible for growth and repair of the body?
2. According to the Eatwell Guide, roughly how much of the plate should be fruit and vegetables?
3. What is one benefit of cooking savoury meals from scratch?
Lesson round-up
Part 14 of 14
Lesson round-up
Ready when you are
Quiz score
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Luna: 0 out of 3 on the practice checks. Only if you feel up to it — one more?
Ask LunaDo the work
Your written work for this lesson
This is the part you'd do in your book at school. Pick the pieces below, write here or on paper, and photograph anything you draw or work out.
Why the first prototype broke
A team designed a phone stand from 3 mm plywood. The brief said it must hold a 200 g phone at 60° and survive being knocked. The first prototype looked right but snapped at the joint after two knocks.
The team tested again and found the grain of the plywood ran across the narrowest part of the joint, so the wood split along it. They widened the joint from 8 mm to 20 mm, turned the piece so the grain ran along the load, and added a small fillet at the corner to spread the force.
The second prototype survived twenty knocks. It used 15% more material and took four minutes longer to cut — a trade-off the team recorded in their evaluation.
Written for Good Learning Co.
Reading questions
- Name the fault in the first prototype and explain why it happened.
- List the three changes the team made and what each one does.
- Write an evaluation of the second prototype against the brief, including the trade-off.
Design sheet
DiagramSketch two ideas with measurements and notes, then photograph the sheet.
2 labelled sketches
Evaluation
WritingWrite how well your idea meets the brief and what you would change next time.
6–8 sentences
Saved as you type.
Part 1 of 14 · Watch & discover
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Understand and apply the principles of nutrition and health, and cook a repertoire of predominantly savoury dishes