homework in food

Food Worksheets | Free Printable Worksheets

Download free food worksheets and use them in class today. On this page, you can find a collection of PDF worksheets for teaching lessons about food and food vocabulary in English. These food worksheets are suitable for kids and beginner English language learners. See below for the food worksheets currently available, and check the bottom of this page for related resouces.

Food Worksheets

Worksheet 1, worksheet 2, worksheet 3, worksheet 4, worksheet 5, worksheet 6, worksheet 7, related resources.

For more lesson materials for teaching English lessons about food, check out these related resources: Food Flashcards Food Guessing Game Food Lesson Plan Countable And Uncountable Food Flashcards List Of Countable And Uncountable Foods Food PowerPoint Lesson

Food - elementary level

Fruit - nuts - berries

Drinks and dessert

Worksheets - handouts

Food - worksheets

Exercises - pdf handouts.

• Food and drinks
• Food - wordsearch
• Fruits - handouts
• Vegetables - handouts
• Fast food - handouts
• Food worksheet - printable
• Vegetables - word search 
• Containers and amounts
• Funny English - food doc

Vocabulary - videos - resources

• Food - coloring pages
• Food: audio and pictures I
• Food: audio and pictures II
• Fruit: audio and pictures III
• Vegetables : audio and pictures
• Food and vegetables - handout

3,463 Food English ESL worksheets pdf & doc

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20 ESL Food Activities

Everyone likes food, right? Not only is it (usually) delicious and absolutely necessary for life, the subject has its own set of vocabulary and verbs associated with it. It’s also a great way to incorporate culture into your classroom. 

Here are 20 fun and effective ESL food activities that you can use to bring your ESL classroom to life .

1. Tutti Frutti

3. restaurant role play, 4. making a shopping list, 5. fun with cooking, 6. writing recipes, 7. menu creation, 8. recipe sharing, 9. food pyramid, 10. food advertisements, 11. food trivia, 12. cooking class, 13. food pairing, 14. food pictionary, 15. cultural cuisine presentations, 16. food debate, 17. food idioms, 18. food taboo, 19. food magazine collage, 20. food charades.

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Unlike complex prepared dishes, fruit is easy to obtain for use in class. Also, fruit comes in a variety of colors, sizes, textures and tastes that are likely to appeal to learners of all ages. This makes it a great tool for building a versatile description vocabulary.

Divide the class into groups and have your students share and taste the food they have brought. Each student should think of several suitable adjectives to describe each fruit, writing these down on a handout.

Students in each group will write as many adjectives as they can think of for each fruit. You can use prompts, such as appearance, taste and texture . After this, ask a representative from each group to share with the whole class. 

For this activity, have students bring a dish from their culture for their classmates to try. Have each one of them give a short description of their dish, including how it is prepared. Elicit vocabulary from the dish presented and write it on the board. For example, if your student introduces falafel , you can write out vocabulary such as chickpeas, cumin, parsley and tahini .

The FluentU video “Cooking Phrasal Verbs” may be useful for a quick brush-up on this terminology. There’s also a video on cooking at the famous NY restaurant the Four Seasons, and a number of other food-themed and cooking-related videos that your students may find engaging.

If students watch these videos on FluentU, they’ll be able to check the definition of any unfamiliar cooking word or phrase just by hovering their mouse over it. When they click on the word, they’ll see the option to add it as a flashcard to study later. They’ll also get more information about the word’s meaning and grammar, example sentences and other videos where they can hear it being used.

A good start for arousing students’ interest in this lesson is this Mr. Bean restaurant video. Students will surely be amused by his misadventures and injecting some laughter into your lesson from the start will really kick things off. 

After this, have them work in groups of three or four to design a restaurant menu using multimedia tools such as WebstaurantStore  or  MustHaveMenus . Let your students pick a theme and design the menu with food images and prices.

Then distribute printed copies of the groups’ menus and let students role play ordering food with them. Each group can write a short mini-play with their restaurant role play to perform in front of the class.

Divide your class into groups of three or four. Let each group choose what kind of party they would like to plan. It is best to give them a list of possibilities: a dinner party, a birthday party, a wedding party, an end-of-school party, a Christmas party, etc.

Each group will then make a shopping list for the selected celebration, including food, decorations, invitation cards, gift bags, etc. Ensure that the lists include specific quantities, such as:

• 2 packages of balloons
• 1 package of paper cups
• 1 block of cheddar cheese

When the groups are ready, get them to share the lists with the class. You can encourage the class to give suggestions on other things to include.

Select a cooking demonstration video from YouTube, like this one on making potato pancakes , and introduce cooking vocabulary such as slice, dice, chop, stir, etc. Your students can copy down the recipe as they watch the video, and then circle any target vocabulary you have taught.

I would recommend teaching cooking verbs,  such as  add, drain, pour,   grate,   mash, squeeze, sauté, carve and knead before showing your students the cooking demonstration. 

Then have students act out their own cooking demonstration. You can use real food of course, but if that’s not possible, they can mime or use props.

The first step is to teach the elements of a recipe: For this, you can have your students source recipes from magazines to use as examples.

Introduce quantity (1 tbsp, a sprinkle, 3/4 cup) and descriptive words that explain methods used to prep foods  (chopped, sliced, grated)  found in the “ingredients” section of recipes, as well as relevant verbs in the imperative forms (pour, mix, add, blend)  found in the “directions” segment.

Once your students have been taught the basics, have them work in groups and think of a creative recipe. To make the task interesting, they can include one ingredient used in each of their teammate’s traditional or favorite foods. For example, they could create an imaginary pie dish that includes chickpeas, corn flour, couscous, curry powder, jalapeño chili, etc.

Divide students into small groups and have each group choose a head chef. Then have them create their own restaurant menus. I’ve found that with the popularity of cooking shows and chefs depicted in movies and television, students get really into this, often writing rather sophisticated menus with a lot of exotic ingredients.

They can choose a theme, select dishes, and write descriptions using adjectives and food-related vocabulary. If you want to make this activity a bit more involved, you can instruct them to do a tasting menu of 6-8 courses. 

They can also describe their idea serving location, including anything like decorations, chairs and tables, or even the uniforms that the servers and kitchen staff would be wearing.

Have students bring in or research traditional recipes from their cultures and countries. I’ve found that students really enjoy sharing this kind of thing with their fellow students, particularly when you have a class with a lot of different cultures represented.

Then ask them to share the recipes with the class, explaining the ingredients and steps involved to make the dish. 

You can add this to the Food Around the World activity, but if it’s not possible to bring food into your classroom, students can just share photos of the completed dish, or the steps involved.

Teach students about a balanced diet and the food pyramid. Each country has its own food standards, so, for example, if you’re teaching in the U.S., many students will not have seen the USDA’s food pyramid. They may find some of the recommendations strange, such as the amount of dairy the pyramid recommends.

Have them create their own posters or diagrams showing the different food groups and examples of food within each group. They can insert their own opinions on what makes a healthy diet here.

Afterward, students can present their creations to the class, explaining the importance of each group, and why they choose certain foods or food groups and why. From personal experience, this can end up being the source of a lot of great discussion and debate.

Ask your students to look through food magazines or peruse food related websites, such as Food & Wine , Food 52 or Bon Appetit and have them print out an advertisement that features some kind of food related product, from cheese or a Dutch oven pot to a convection oven or hot pot slow cooker.

Alternatively, they could also watch and select a YouTube ad related to food.

Ask students to show the ad or video they selected and then start a discussion on the methods and rhetorical devices used in the ad. 

This is particularly good for getting students to practice using persuasive language.

Ask your students to brainstorm (alone or in groups) and come up with five food trivia questions. They can be related to English food, Indian food or cooking and cooking equipment. 

Some examples are:

• What is the key ingredient in Indian cuisine?
• What is Yorkshire pudding?
• What is the most popular food eaten in the United States today?

After you’ve got your list of questions, divide the class into teams and have them compete to answer the questions correctly. I promise that questions you think are easy will be difficult for many students who come from different cultural backgrounds. Likewise, students will easily know answers to questions that you can’t answer.

If your classroom and school allows it, you can do some actual cooking in class. Or at least you can do the prep work before students (or you) take the concoctions home to cook, before you bring them back the next day for an in-class feast.

Put students into small groups and have them talk to decide which dish they will prepare. Have them write about a short script, sort of like the script to a cooking show, so they can explain making the dish to their fellow students.

Have them provide step-by-step instructions in English and guide the class through the cooking process. If you have the space and the time, this can be a really memorable activity. I’ve done it several times and, although it’s a lot of work, the results are effective learning of food related vocabulary and verbs.

Food pairing is a concept that students are often already aware of, but if not, start this activity by explaining that certain foods complement other foods in the same way that food and wine are paired together.

Group students into small groups and give them each a list of ingredients. Ask them to categorize the ingredients based on categories that they invent. Possible categories could be: sweet or salty, texture differences from crunchy to smooth, or foods that don’t seem like they’d go well together but, for some reason, do, like peanut butter and pickles.

Ask them to choose 5–6 ingredients for a made up dish to create complementary flavor combinations.

For example, they could pair chocolate with strawberries or cheese with grapes. If any group thinks of something really weird or wonderful, consider asking them to prepare the dish and bring it the next week. I’ve done this and we got some interesting flavors going on.

Divide the class into teams and provide each team with a list of food-related vocabulary words. You can make these yourself or ask students to do it on slips of paper, which you can then add to a hat or bowl for them to draw from.

Ask one person from each team to come up to the board and draw a food item. Their team has to guess the word. 

Because many students have played traditional Pictionary, they usually already know the rules, which makes the introduction short and sweet. From personal experience, this activity can get a lazy or sleepy class up and moving and ready to learn.

This is a small research project that can be done in groups or as a solo project. Assign each student with a country or region (France, North Africa, Thailand or Greenland, for example) and ask them to research and cuisine and food culture of their country or region.

Ask them to make some sort of artistic visual component and then ask them to do 5-10 minute presentations in front of the class on their findings.

This is great both for students who like to research and for those who like public speaking, and the duties can be shared based on what kind of things each student likes to do.

Choose controversial food topics such as vegetarianism, organic versus conventional farming, or the impact of fast food. I’ve found these subjects can inspire really great discussions that go much deeper than just food and eating.

Divide the class into two groups and have them debate the pros and cons of each topic, using arguments and evidence to support their positions. 

If you’d like, you can also introduce a debate structure here:

• Introduction (1 minute)
• Main argument (2 minutes)
• Rebuttal (1 minute)
• Conclusion (1 minute)

Then the non-debating students can vote whose argument was stronger by a show of hands.

There are  a lot of food idioms in English. In fact, you, as a native speaker, probably haven’t even heard them all.

Introduce common food-related idioms that you could use are:

• Egg on your face
• Sour grapes
• Full of beans
• A piece of the pie
• In a nutshell
• Spice things up
• Sugarcoat something
• Cry over spilled milk

Discuss the idioms’ meanings and usages.

Then, have students create short dialogues or skits incorporating these idioms to practice their understanding and application.

You could also just read out an idiom and then ask students to conjecture what they mean. This can lead to a lot of laughter.

Taboo is a classic game because you eliminate the key words that students usually go to for description. When they’re limited like this, it’s not only fun, it helps them come up with other creative solutions. Because of that, I go to this activity at least once a semester. The students also seem to have a lot of fun with it.

For the prep, you have to come up with a set of food-related vocabulary cards with several key words that they can’t use.

For example:

• Banana. Taboo words: fruit, yellow and banana.
• Spaghetti and Meatballs. Taboo words: Italian, pasta and spaghetti and meatballs.

You can do this as a class or in small groups. 

Everyone’s got some old food magazines sitting around. If you don’t, ask at your local library or bookshop. They’ll often be willing to give you old issues for free.

Come up with several food related themes like “healthy,” “comfort foods” or “exotic foods” and have students create collages based on their chosen theme.

Afterward, they can explain their choices and discuss their collages with the class, practicing vocabulary and expressing their preferences. 

I’ve found that students really enjoy some quiet time in a language learning classroom to give their brains a break from all that processing.

Charades is always fun in the classroom, so gearing this classic activity toward food is a no-brainer. Students of all ages love it and you, as the teacher, will have fun as well.

Write about 25-40 food-related words or phrases on slips of paper and place them in a bowl. Alternatively, and even easier, would be to ask the students to do this part, which will get them thinking about food before you start the game.

Then you can do a whole class activity or divide students into small groups. One person acts out the phrase as their teammates (or the whole class) guesses.

So there you have it: 20 awesome ideas for teaching ESL with food.

Remember, food activities don’t have to be restricted to lessons on adjectives or food-related words.

They can also lend themselves to the teaching of grammar items, verbs, nouns, word collocations, etc. The only limit is your imagination and creativity.

You can do so much with food-themed activities to engage your students.

So, bring in some food!

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• Basic Nutrition

Printable Materials and Handouts

Find printable handouts and fact sheets that can be used for health fairs, classes, and other food or nutrition-related events.

Cook up something new in your kitchen with these healthy, delicious recipes.

View four tips to help you save money when food shopping and help the environment.

View printable brochures and handouts with healthy eating tips based on the Dietary Guidelines for Americans, 2020-2025 , including:

• Build a Healthy Eating Routine
• Cut Down on Added Sugars

Browse the MyPlate collection of printable tip sheets and resources. These materials are in the public domain.

Want your kids to learn how to build a healthy meal? Use these clever activity sheets to find ideas and tips!

View this fact sheet with nutrition tips for breastfeeding moms. 

View printable materials about food safety, including guides, activity books, and tip sheets.

View lessons, workshops, activities, and curricula for teachers. Topics include food, nutrition, physical activity, and food safety.

Use this checklist to track healthy eating and exercise habits throughout your day!

View tips for building healthy eating habits in infants, toddlers, and preschoolers. This fact sheet is available in 13 languages.

FDA’s Center for Food Safety and Applied Nutrition developed “Everyday Food Safety” resources to increase food safety awareness among young adults ages 18 – 29. Check out the materials available to use in your classroom, health expo, waiting room, or website.

The U.S. Food and Drug Administration (FDA) has updated the Nutrition Facts label on packaged foods and beverages with a new design, making it easier to make informed choices towards healthy eating habits. 

This one-page handout highlights the key changes being made to the new Nutrition Facts Label.

Share these tips to reduce food waste, save money, and protect the environment.

Browse handouts and recipes for the Dietary Approaches to Stop Hypertension (DASH) Diet. Topics include getting more potassium, staying on track, and meal tracking for different calorie levels.

Looking for materials about healthy aging for older adults? Download or order these free handouts and booklets on exercise, nutrition, and other health topics.

View science-based fact sheets and handouts for health fairs and community events. 

The Sisters Together program encourages Black women ages 18 and older to reach and maintain a healthy weight. Learn how to bring the program to your community.

Download, print,or order a free copy of this brochure on eating disorders. Also available in Spanish.

Access vitamin and mineral supplement fact sheets for the consumer or health professional. Available in PDF format, and in Spanish.

Find handouts that teach how to build a healthy eating routine, cut down on added sugars, cut down on sodium, and cut down on saturated fat.

Print and share these fact sheets and posters to help people learn key recommendations from the Physical Activity Guidelines. Find materials for adults, older adults, parents and kids, and during and after pregnancy.

Browse by health topic or resource type to find 1-page printable fact sheets written at the 6th- to 8th-grade reading level in English or Spanish.

Challenge yourself to eating fruits and vegetables in new ways by following along to this 30-day calendar.

What are healthy cooking methods, and what equipment do you need for each method? Read this handout to find out.

Use this 31-day calendar to challenge yourself to one choice for a healthy weight each day.

View a table of spices to learn about their flavors and uses.

Use this handout to measure your hunger level on a scale of 1 to 10.

Find handouts to help you manage your weight with healthy eating and physical activity. 

Use this handout to plan weekly meals and create a grocery list.

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Food and Drink ESL Activities, Games and Worksheets

• Beginner ( A1 )
• Elementary ( A1-A2 )
• Pre-intermediate ( A2 )
• Intermediate ( B1 )
• Upper-intermediate ( B2 )

My Shopping List

Esl food and drink activity - vocabulary: matching, listing, identifying - pair work - beginner (a1) - 20 minutes.

Chow Challenge

Esl food and drink board game - vocabulary and speaking: multiple-choice questions, guessing, freer practice - group work - elementary (a1-a2) - 25 minutes.

Food and Drink Habits

Esl eating habits activity - speaking: asking and answering questions from prompts, freer practice - elementary (a1-a2) - 30 minutes.

Food Question Time

Esl eating habits activity - vocabulary and speaking: gap-fill, sentence completion, asking and answering questions from prompts, controlled and freer practice - pair work - elementary (a1-a2) - 20 minutes.

ESL Fruit Worksheet - Vocabulary Exercises: Matching, Gap-fill, Binary Choice, Multiple Choice, Ranking, Answering Questions - Elementary (A1-A2) - 25 minutes

Fun with Food

Esl food and drink worksheet - vocabulary exercises: categorising, gap-fill - speaking activity: asking and answering questions, controlled and freer practice - pair work - elementary (a1-a2) - 25 minutes.

Restaurants and Cafes

Esl eating out activity - speaking: asking and answering questions from prompts, controlled and freer practice - group work - elementary (a1-a2) - 25 minutes.

Cooking Verbs

Esl cooking verbs game - vocabulary: brainstorming, word association, spelling - pair work - pre-intermediate (a2) - 20 minutes.

Eating Habits

Esl eating habits questionnaire - speaking activity: asking and answering questions from prompts - pair work - pre-intermediate (a2) - 25 minutes.

Fruit and Veg Game

Esl fruit and vegetables game - vocabulary: describing, guessing - group work - pre-intermediate (a2) - 30 minutes.

Fun Food Challenge

Esl food and drink board game - vocabulary and speaking: impromptu speech, listing, freer practice - group work - pre-intermediate (a2) - 25 minutes.

Make a Menu

Esl menu worksheet - vocabulary activity: naming and listing - pre-intermediate (a2) - 25 minutes.

Name Two...

Esl food and drink game - vocabulary: providing vocabulary - group work - pre-intermediate (a2) - 25 minutes.

Containers and Amounts

Esl containers and amounts worksheet - vocabulary exercises: matching, gap-fill - intermediate (b1) - 15 minutes.

Food Adjectives

Esl food adjectives worksheet - vocabulary and writing exercises: matching, gap-fill, writing sentences - intermediate (b1) - 30 minutes.

Food and Cooking Survey

Esl food and cooking survey - speaking activity: asking and answering questions from prompts, freer practice - intermediate (b1) - 25 minutes.

Food for Thought

Esl food discussion activity - speaking: guided discussion, asking and answering questions, freer practice - group work - intermediate (b1) - 35 minutes.

Fruit and Vegetable Games

Esl fruit and vegetable games - vocabulary: pelmanism, matching, naming - pair work - intermediate (b1) - 25 minutes.

School Lunches

Esl food and nutrition activity - vocabulary and speaking: categorising, table completion, comparing, discussion, answering questions - group work - intermediate (b1) - 25 minutes.

Food and Drink Collocation Dominoes

Esl food and drink collocations game - vocabulary: matching - upper-intermediate (b2) - 20 minutes.

Food Frenzy Board Game

Esl food board game - vocabulary and speaking: gap-fill, impromptu speech, freer practice - group work - upper-intermediate (b2) - 25 minutes.

Disappointed Diners

Esl food adjectives activity - vocabulary: information gap, table completion, gap-fill - pair work - upper-intermediate (b2) - 20 minutes.

Gone in 30 Seconds

Esl food game - vocabulary and speaking: impromptu speech - pair work - upper-intermediate (b2) - 30 minutes.

Pizza and Pancakes

Esl recipes activity - vocabulary and speaking: gap-fill, asking and answering questions from prompts - group and pair work - upper-intermediate (b1) - 25 minutes.

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food and nutrition

Introduction.

Food gives the body the energy it needs for everything it does, from repairing damaged cells to sleeping. The amount of energy a food can produce is measured in calories. When a person eats more food than the body needs, the body changes the extra calories into fat. Eating fewer calories than the body needs will cause a person to lose weight.

The number of calories needed by people each day depends on how much energy their bodies use. For example, an athlete usually needs more calories than an adult who works at a desk all day.

Carbohydrates

Carbohydrates give the body most of the energy it needs. Starches and sugars are carbohydrates. Starches are found in grains such as rice , wheat , and corn . Potatoes , beans, and other vegetables also contain starch. Sugars are found naturally in fruits , milk, and honey. Refined sugars are made by processing plants such as sugarcane, sugar beets, and corn. Refined sugars are often used to sweeten foods. They are high in calories.

Fiber is another kind of carbohydrate. It does not provide energy, but it is important to the body in other ways. Fiber aids digestion . It also helps people to feel full. In addition, fiber can reduce the level of cholesterol in the blood. Cholesterol is an important substance in the body. However, when the body has too much cholesterol, blood vessels may become lined with fatty deposits. The blood vessels then become narrow and stiff, which can lead to a heart attack or stroke.

Fats are sources of energy that the body can store. The fats in foods may be solid or liquid. Liquid fats are called oils. The body uses fats to maintain its temperature and to cushion organs. Fats also help the body use certain vitamins. Cooking oils, nuts, fish, and avocados can be healthy sources of fat. But some fats can be harmful. For example, the eating of certain fats has been linked to heart disease. These fats are found in meats, dairy products, lard, shortening, and many packaged snacks.

Minerals serve a variety of purposes. Calcium , for example, builds bones and teeth and helps to clot blood. It is found in dairy products, green leafy vegetables, and tofu. Iron is needed to build red blood cells and carry oxygen from the lungs to other body cells. Good sources of iron include meat, egg yolks, and dark green vegetables. Other minerals important to the human body are iodine , magnesium , phosphorus , sodium , potassium , and zinc .

Water is important in many chemical reactions in the body. In fact, every cell in the body must be bathed in water. Water also helps the body get rid of wastes and maintain its temperature. Water makes up about 60 percent of an adult’s body weight.

Food Poisoning

Food can sometimes get contaminated or infected with harmful things. A person who eats such food can get an illness called food poisoning. Food poisoning is caused by bacteria and other microorganisms. Once inside the body, these microorganisms release poisons that make people sick. The most common symptoms are fever, stomach cramps, nausea, vomiting, and diarrhea. Most people recover within a few days. Food poisoning usually can be avoided by taking certain precautions, such as making sure food is properly refrigerated and meat is thoroughly cooked. People who handle or prepare food should also make sure their hands are washed and that cutting boards and countertops are kept clean.

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Are you ready to order?

• Functional Language

Vocabulary - restaurant

LESSON OVERVIEW

The main objectives of this lesson on ordering at a restaurant are to:

• learn and practise functional phrases,
• practise speaking about restaurant food and eating out. 

In this ESL lesson students watch a funny YouTube short and learn vocabulary related to menus and ordering at a restaurant . They also brainstorm ideas on what food different restaurants serve and what food people with certain preferences can order. Students use their ideas in a role play .  

A2 / Pre‐Intermediate 60 min Standard Lesson Unlimited Plan Unlock these lesson worksheets with the Unlimited subscription

WARM-UP & VOCABULARY

The lesson starts with a warm-up activity. Students look at pictures and think of problems people might face at the restaurant. Then, they watch a short video about a waiter having trouble taking an order. Students watch the video and complete the statement about it choosing the correct words. They also have a short discussion about problems when ordering food at the restaurant. After that, students move on to vocabulary activities. First, they match dishes to different parts of a menu. Then, students match what a customer says to the waiter’s responses. The task contains useful vocabulary (e.g. allergic to, veggie, specials, dairy, etc.). Students also learn some functional vocabulary . They complete the sentences with the correct words and decide who says each statement: a waiter or a customer. 

PRACTICE ORDERING AT A RESTAURANT

In this part of the lesson, students practise using the vocabulary. First, they create a short dialogue between a customer and a waiter. They use the phrases from the previous activities. After that, students have a discussion about food and restaurants. Finally, students move on to a role play activity. First, they choose a type of restaurant (e.g. Michelin-starred restaurant, café at a farmer’s market, Mexican restaurant , etc.) and discuss what food might be served there. Then, students choose a customer’s preference (e.g. the customer doesn’t like tomatoes, the customer is allergic to fish, the customer doesn’t eat spicy food, etc.) and come up with ideas on what the customer can order at the restaurant. After that, they role play the situation using the phrases from the lesson and the things they discussed before.

HOMEWORK/REVISION

This ESL lesson about ordering at a restaurant also includes an additional task that you can use as homework or revision. In the task, students create a dialogue and practise phrases from the lesson. The task is available in the teacher’s version of the worksheet. You can print it and hand it out to your students. It’s also included in the e-lesson plan.

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Hi there! This is a really funny video!! I had already seen it before, but, I think you could have used also a video showing a “serious” restaurant conversation, from checking in to checking out.

But it’s a great lesson, as usual!

Hi! Thanks for your comment, we appreciate it. As for the video, I’ll share it here in the comments if I find a decent one for the topic 🙂

Hey there! I like using this video with my students: https://www.youtube.com/watch?v=3OXBqIGJzkg&ab_channel=JorgeLuisHerreraMoncada

Hope it helps 🙂

Thanks for sharing the video! I’m sure many teachers will find a way to use it with this lesson 🙂

I love your materials. So grateful that a new lesson for A2 level has appeared!

Keep doing your great job and I’m waiting for more materials for level A2-B1. 🙂

Many thanks!

Thanks, I’m glad you like it 🙂

This is one of the nicest classes! Loved it!

Thank you! Happy to hear to enjoyed it 🙂

Hi there !This is a really funny video. I had already seen it before.

Hi! Yeah, it’s been popular on TikTok 🙂 I hope your students have fun!

Very clear and fun lesson, with bright and attractive images. Thank you.

thanks for your feedback!

Browse other materials recommended for you

I’ll do it better next time!

Practise will and won’t with this lesson! Students talk about everyday life situations and use will and won’t to express promises, offers and decisions. They also examine situations and create dialogues based on pictures.

Calm down and carry on! (phrasal verbs)

With this lesson, students review and practise phrasal verbs. They create sentences, play “two truths and a lie” and complete phrasal verbs. They also develop endings to stories, create dialogues and complete statements to talk about their opinions and preferences.

Spring is in the air

This fun lesson contains various standalone activities that allow students to explore vocabulary to talk about spring, do a crossword puzzle and practise collocations with ‘green’. They can also discuss reasons for enjoying or disliking spring and practise phrasal verbs.

Mountain tops and rooftops (compound nouns)

In this curious lesson, students learn and practise compound nouns (e.g. sunlight, peanut butter, beach bar, etc.), discuss a funny ad to attract tourists to Sweden and create an ad for their country.

Opposites attract

With this fun lesson, students practise opposite verbs, talk about themselves, read about “Opposite Day” and create scenarios where things are different from what they usually are.

Hotel reviews

Engage students in conversations about different types of places to stay and their experiences! With this lesson, students practise vocabulary related to accommodation, watch videos and write hotel reviews.

Understanding generations

With this speaking lesson on generations, students will explore common stereotypes, share experiences, and enjoy a hilarious comedy video on how different generations behave at work.

Bike, bus or “bike bus”?

With this lesson, students explore and expand transport vocabulary, and dive into a cool discussion about the innovative “bike bus” idea through a fun video.

Making winter special

With this lesson, your students won’t just have fun discussing winter activities but think critically about the social and cultural aspects of winter holidays through engaging conversations.

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Teaching with Food History

Digital Collections, Activities, and Resources

/ Article Archive

/ Teaching with Food History

Publication Date

June 4, 2019

Perspectives Section

Perspectives Daily

Teaching & Learning

• United States

Digital Methods, Food & Foodways, Teaching Methods

Very few things both excite and frustrate my students like food. Their faces light up when they talk about it, even as they complain about rumbling stomachs and ruined appetites. I find myself turning to food history, and particularly digital food history, as the academic year draws to a close and my classes begin their year-end reviews. An excellent way to combine economic, cultural, and social histories in an engaging way, food history shines during review. Teachers know that mixing up pedagogical and content-based approaches is key to keeping students attentive toward the end of the year as they prepare for the AP US History test or final exams. This year, utilizing a variety of digital projects, I centered one of my review days on food and food history.

Segregated crowds attend a barbecue at an Alabama plantation. Credit: America Eats/Library of Congress

While there are a number of digital projects focusing on food history, for my year-end review I selected those that examine menus and recipes. For my first in-class activity, I turned to the New York Public Library’s landmark What’s on the Menu ?, a digital archive of over 17,000 menus from more than 150 years of international dining. I printed off menus from the same hotel from three different historical eras: the close of the Civil War , the Gilded Age , and the turn of the century . I asked students to work in groups of four to perform close reading of the three menus and to discuss the differences between them. I asked them to consider how prices, the availability of foodstuffs, and even items’ names had changed. I also asked them to think about how the relative abundance of food (represented through the varieties of clams, for example) during the Gilded Age and the turn of the century contrasted with the close of the Civil War, and what that revealed about the Second Industrial Revolution, changes in supply chains, and American imperialism.

For the second activity, I used The Picayune’s Creole Cook Book , a collection of Creole recipes first compiled by the New Orleans Picayune in 1901, and Michigan State’s What America Ate , an online archive of Depression-era recipes, photographs, and advertising. I found both sources through Elizabeth Hopwood’s exceptional syllabus, Digital History: Foodways and the Forking of History. These two sources provide intriguing windows into early 20th-century conceptions of race, class, memory, and cuisine. For the purposes of review, I took a targeted approach that focused on supporting documents and some of the recipes contained within. Both sources include a variety of high and low brow recipes ranging from “rice soup” to “Tomato Consommè.” I asked students to look at the introductions, the recipes, and to explore how both reinforced and reconceived racialized conceptions of food, class, and historical memory.

For example, The Picayune’s Creole Cook Book opens with a eulogy for the enslaved cooks of the past—“the faithful old negro cooks”—who “felt it a pride and an honor, even in poverty, to cling to the fortunes of their former masters and mistresses.” But as they disappear “from our kitchens,” the eulogy continues, “their places will not be supplied, for in New Orleans, as in other cities of the South, there is ‘a new colored woman’ as well as a new white.” What do these words say about the “New South,” the early stirrings of the Great Migration, and the ways that the ideology of the “Lost Cause” stretched beyond politics and economics to something as seemingly prosaic as food?

Similar nostalgia floats through discussions of “Old West” cooking in the America Eats section of What America Ate . As the website explains, America Eats “was a Depression-era jobs creations program that sent writers and photographers across the country to chronicle American eating by region.” The project included accounts of cowboys, chuckwagons, and cookouts, but as in The Picayune Creole Cookbook , pushed aside the presence of people of color. And when it came to Native and Mexican cuisines, the project provided no more than a cursory, backward-looking glance. I asked my students to think about what this 1930s project, that started 40 years after the “close of the frontier,” said about food and cultural memory, and to also juxtapose it with the Picayune ’s culinary “Lost Cause.”

Both of these projects took the entire class period, so for added enrichment I assigned another activity as homework. Most of my students have, at some point, taken a picture of a dish at a restaurant and then shared it on social media. I asked them to find one of these pictures (or any picture of food, in case they didn’t have one), and to write a paragraph that connected their dish to a historical concept or figure we’d studied during the year. Low-hanging fruit include plenty of farmers’ breakfasts (Nathaniel Bacon), a bottle of Jim Beam (Whiskey Rebellion), or sausage ( The Jungle /Progressive Movement). Yet, unsurprisingly many students turned in assignments that were cleverer: one student’s interpretation of Roanoke involved a picture of a salad with a crouton (CROATON), and another connected the failure of pork rinds to catch on at our school with the failure of the Bay of Pigs. Regardless of the activity, whether it drew from Instagram or What’s on the Menu?, students found food a valuable way to contextualize and deepen their reviews.

Over the past few years, both high school and undergraduate courses have incorporated food history through a variety of digital projects. Julia Gossard’s excellent entry in the Teaching w/#DigHist series, “ Food in the West ,” lays out a detailed approach to teaching history by creating a “food timeline.” At the College of Wooster, undergraduates created a digital walking tour of Wooster’s culinary history using the historical tour guide app, Clio . Via the Culinaria project, students at the University of Toronto Scarborough created a variety of digital exhibits to better understand the culinary, cultural, and diasporic diversity of Scarborough and the greater Toronto area. Elizabeth Hopwood’s previously mentioned course on foodways contains a number of excellent assignments ranging from a historic cooking project to a food-based “ unessay .”

At my school, teachers usually bring for students a breakfast before or lunch after their final exam. In the past, I have laid out a spread of bagels and bananas from Costco. I hoped to label them this year with brief reminders of each dish’s history (ethnic enclaves, American imperialism, for example). Unfortunately, life got in the way and instead my students got frozen treats afterward. While I don’t think that popsicles or Klondike bars showed up on their exam, I do hope my foray into food history pushed my students to think about the stories behind the food they eat, and will continue to do so long after the exam and long after they graduate.

John Rosinbum is a high school and college instructor in Tucson, Arizona. He focuses on pedagogy, research methods, and immigration history. He writes on teaching in the Teaching with #DigHist series for Perspectives Daily , and on refugee policy for the journal Refuge .

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Food Preparation & Nutrition Homework

Subject: Food

Age range: 7-11

Resource type: Worksheet/Activity

Last updated

23 August 2022

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Grade 6 Components of Food Worksheets

A. Answer the following questions in short:

1. Name the major nutrients in our food. 2. Name the following: (a) The nutrients which mainly give energy to our body. (b) The nutrients that are needed for the growth and maintenance of our body. (c) A vitamin required for maintaining good eyesight. (d) A mineral that is required for keeping our bones healthy. 3. Name two foods each rich in: (a) Fats ………………. ………………. (b) Starch ……………. ………………. (c) Dietary fibre ……………. ………………. (d) Protein …………….. ……………….. 4. What is a balanced diet? What should it contain? 5. Why should we include vitamins in our food? 6. What are deficiency diseases? 7. Why does eating of one type of food cause imbalance in nutrition? 8. Does animal food also consist of nutrients and do they need a balanced diet?

• CBSE Worksheets for Class 6 Science Components of Food Assignment 1
• CBSE Worksheets for Class 6 Science Components of Food Assignment 2
• CBSE Worksheets for Class 6 Science Components of Food Assignment 3
• CBSE Worksheets for Class 6 Science Components of Food Assignment 4

B. Tich (✓) the statements that are correct:

1. By eating rice alone, we can fulfil nutritional requirement of our body. 2. Deficiency diseases can be prevented by eating a balanced diet. 3. Balanced diet for the body should contain a variety of food items. 4. Meal alone is sufficient to provide all nutrients to the body.

C. Fill In The Blanks:

1. ……………… is caused by deficiency of Vitamin D. 2. Deficiency of ……………….. causes a disease known as beri-beri 3. Deficiency of vitamin C causes a disease known as ……………….. . 4. Night-blindness is caused due to deficiency of …………….. in Our food. 5. Our food contains several components known as ……………… . 6. Fats contain …………….. oxygen as compared to ……………….. .

D. Tick (✓) the Correct Option:

1. Vitamins are essential for the body to: (a) supply energy (b) make new cells (c) protect it from diseases (d) grow fast

2. Which one of the following constitutes balanced diet? (a) Roti, rice, dal, vegetables, pickle (b) Parantha, butter, curd, egg, fruits (c) Rice, samber, idle, pickle, fruits (d) Roti, dal, salad, vegetables

3. Goitre occurs due to the deficiency of : (a) chlorine (b) potassium (c) iodine (d) iron

4. Our hair and nails contain : (a) calcium (b) phosphorus (c) fluorine (d) proteins

5. Glucose and fructose are (a) starches (b) fats (c) sugars (d) none of these

E. Match the following:

‘A’	‘B’
1. Beri-Beri	a. Swelling in neck
2. Anaemia	b. Bending of bones
3. Marasmus	c. Stopping of growth
4. Goitre	d. Weak muscles
5. Scurvy	e. Weakness
6. Rickets	f. Bleeding gums

F. Define the following terms:

1. Nutrients: 2. Dietaiy fibres: 3. Minerals:

G. The following Table gives information about Vitamins and Minerals. Complete the Table:

Worksheets for Class 6 Science

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25 Easy Snacks for Your Work From Home Lifestyle

Homemade snacks to conquer those hangry cravings

The Spruce/Maxwell Cozzi

When you're working from home, the fridge and pantry are only steps away. But navigating between Zoom calls, excel sheets, household chores, and home-schooling the kids , can leave you with little time or energy to fix a snack for yourself. When those "hangry" feelings strike, we've got you covered with our essential recipe collection of work-at-home snacks. You'll find great ideas here for tasty and nutritious snacks you can assemble in minutes, including some you can batch-cook on the weekend and stash in the fridge or freezer, to satisfy your hunger while managing your to-do list.

Mexican Puppy Chow Snack Mix

The Spruce/Julia Hartbeck

Sweet, sour, and salty, Mexican puppy chow is a beloved snacking treat. While many versions exist, our combo switches up the classic with sweetened cereal, semi-sweet and white chocolate , cinnamon gummies, peanuts, powdered sugar, and spicy Mexican elements. It's sure to be a hit north or south of any border.

Deviled Eggs

Both gluten-free and high in protein, classic deviled eggs are easy to make and stash in the fridge for an instant snack when you need a boost of energy. If making ahead, store the egg white halves and yolk filling in separate, airtight containers for combining when hunger strikes.

Copycat Orange Julius Smoothie

Recreate your favorite shopping mall smoothie with this genius copycat recipe. Not only does our homemade orange Julius have far fewer calories than the original, it needs only 4 ingredients and takes mere seconds to whip up in the blender. Use whole milk for the classic version or swap in coconut milk for a truly tropical fruit smoothie.

Banana Nut Bread

The Spruce/Diana Chistruga

Tender, fluffy, and infused with sweet fruit flavor, banana nut bread is the most hands-down delicious way to use up over-ripe bananas. It is easy to bake up in a loaf pan with basic ingredients and can turn into an even more indulgent treat with chocolate chips . Keep it moist for days by wrapping the cooled loaf tightly in plastic wrap and storing at room temperature in an airtight bag.

Peanut Butter Hummus

The Spruce/Cara Cormack

Working from home just got a whole lot tastier with this crave-worthy peanut butter hummus . Whizz up a big batch in the food processor with a handful of pantry ingredients for a protein-rich dip you can enjoy with pita triangles, raw veggies, or breadsticks.

Doritos-Crusted Babybels

Who says every snack has to be virtuous? Inspired by two kid-favorite after-school treats, cheesy Doritos-crusted Babybels are like a mini-break for your mind and a treat for your senses. Make it your own adventure with any flavor of Doritos combined with your choice of cheddar, mozzarella, or any other Babybel cheese rounds.

Perfect Blueberry Muffins

The Spruce/Diana Rattray

When you can't run out to Starbucks, these moist and scrumptious blueberry muffins will satisfy a coffeehouse snack craving. This classic recipe is easy enough for even novice bakers , and can be made with either fresh or thawed and drained frozen blueberries. They freeze beautifully for warming at a moment's notice in the microwave.

Guacamole Dip

A nutritious, mid-afternoon snack of guacamole and chips can offer the fuel you need to stay focused until the workday is done. This simple guacamole recipe will keep you coming back for more, and works double time as game day grub. Enjoy it with tortilla chips, crackers, or make it a spread for toasted bread .

Quick and Easy Popcorn Balls

The Spruce / Diana Chistruga

If you can spare 15 minutes in your workday, you've got enough time to pop up a big batch of these sweet and salty popcorn balls . You need just a handful of ingredients for this irresistible snack that will hit all your cravings. Make extra for movie night, game day, or your next picnic.

Air Fryer Potato Chips

The Spruce/Leah Maroney

Air fryer potato chips are as crunchy as you want them to be, and need only 3 simple ingredients. What's more, they are so low in fat and calories, you can feel great about chowing down on them at your desk. To keep them crisp for days, store homemade chips in an airtight container in a cool, dry location (not in the fridge).

Homemade Granola Bars

The Spruce/Kristina Vanni

Chewy homemade granola bars make a perfect weekday snack, or even a quick breakfast on busy days. They are just sweet enough and will stick with you until it's time to clock out. These bars include almond, sunflower seeds, and coconut , but you easily tweak them with your favorite dried fruits, nuts, and seeds, or even chocolate chunks.

Quick Microwave Nachos

 The Spruce

Quick and easy microwave nachos make a great workday snack. Not only are they insanely tasty, but you need just 5 minutes to assemble and heat them with your favorite nacho toppings . The key is using a soft or semi-soft melting cheese, such as cheddar or Monterey Jack, which will ooze perfectly over the crispy base layer of tortilla chips.

Buffalo Chicken Roll-Ups

Leah Maroney

Buffalo chicken tortilla roll-ups are full of protein and pub-style flavors. Roll up a tray of these spicy, tangy, chicken wing-flavored pinwheels with fewer than 10 ingredients, including store-bought rotisserie chicken and jarred wing sauce. Store them in the fridge for fending off hangry feelings or writer's block.

Copycat Auntie Anne's Pretzels

When visiting the mall is out of the question, our copycat Auntie Anne's recipe will satisfy a desire for crunchy, chewy soft pretzels. They are surprisingly easy to make, fun to twist up, and require only a little proofing time . Bake them ahead for your freezer when you want a midday treat.

Oven-Roasted Peanuts

Oven-roasted peanuts are a healthy, convenient snack that will fill your kitchen with a heavenly aroma. They taste delicious, offer a quick source of protein, and are a great portable snack when you are on-the-go. You need nothing more than shelled peanuts to make them, plus your oven and 30 minutes of cooking time.

Apple Chips

Baked apple chips are crunchy, naturally sweet, and a guilt-free solution to those afternoon chip cravings. Bake them slowly in the oven with just 4 ingredients. They make a great solo snack, and can be chopped up as a tasty topping for your morning oatmeal , too. Store them in an airtight container at room temperature for up to 1 week.

Vegan Olive Tapenade

Vegan olive tapenade is like an umami-bomb on crackers. It is a delicious way to wake up your senses between meetings or a nice reward for finishing up the workday, perhaps with crusty baguette slices and a glass of chilled white wine. It keeps well in the fridge up to 2 weeks, stored in an airtight container.

Yogurt Scones

The Spruce/Tara Omidvar

Fluffy, tender, and a little sweet, you may find it hard to resist scarfing down more than one yogurt scone at a time. With a cup of afternoon tea, they offer a nice mini-break from the workday grind and can be tweaked to your taste with a variety of add-ins. Bake them ahead for the freezer , storing up to 3 months, and microwave briefly to reheat.

One-Bowl Oatmeal Jam Bars

The Spruce/Jessie Sheehan

Crisp, sweet, salty, and fruity, these oatmeal jam bars are the stuff of your cookie bar dreams. They pack plenty of healthy fiber and nutrition from rolled oats, while tasting like a treat. Make them a regular part of your afternoon tea or coffee break , freezing leftover cookies in an airtight bag.

Devilishly Spicy Chex Mix

The Spruce/Emily Hawkes

Forget about store-bought Chex mix. You'll never go back once you try this spicy rendition of the popular, crunchy snack . With Buffalo-seasoned pretzels, Bugles, Flamin' Hot Cheetos, sriracha sauce , and cayenne pepper, our party mix packs an unbelievable kick to jolt you out of any mid-afternoon slump. Store in an airtight container on the counter.

Vegetarian Black Bean and Hummus Wrap

​The Spruce/Ahlam Raffii

Filling, nutritious, and packed with healthy plant protein, there is so much to love about burrito-style vegetarian wraps with black beans and hummus inside . They taste great warm out of the oven, and can be frozen ahead and wrapped in foil for easy reheating. They make a tasty breakfast-on-the-go, or a nutritious breakfast-for-dinner idea, too.

Canned Homemade Dill Pickle Slices

The Spruce / Julia Hartbeck

Pickles don't get the attention they deserve. Yes, they perk up just about any sandwich or salad, but they are a star on their own. These homemade dill pickles take a bit of prep time in advance, but their zippy punch is worth it. Store the finished pickles in a cool dark place for a few weeks before using for maximum flavor.

Turkey Jerky

The Spruce / Ulyana Verbytska

Turkey jerky isn't just something you find at the gas station. Paleo, gluten-free, and Keto-friendly, a 2-oz serving of beef jerky has less than 200 calories, but 25 grams of protein. This recipe breaks it down from marination to meat cut for the perfect bite to your next working session.

Tostones: Twice-Fried Green Plantain Chips

Tostones need no introduction. Perfectly chewy and golden-crisp, they are the afternoon break to reinvigorate your soul. This recipe is good for beginners who are trying their hands at cooking plantains for the first time. Go the extra step to whip up a dipping sauce for all the right feels.

Perfect Jammy Eggs

The Spruce Eats / Diana Chistruga

Just in case we weren't clear in the title, these eggs are perfect in every jammy way. A jammy egg , one with a tender white and a still-barely-liquid pool in the center of the yolk, is a tricky thing to achieve. Serve them with simply with a sprinkle of salt and pepper, over a hot bowl of oats, or oozing onto a plate of greens.

Frico Recipe

Kristina Vanni

Frico is a simple and oh-so delicious Italian snack. Plain and simple, they are cheese chips. Typically prepared with grated Parmesan , frico can be used as an served as a snack, garnich, or offered as an appetizer before an Italian meal. Eat them on their own, spread over a crisp salad, dunked in warm tomato soup, or however your stomach desires.

• Snacks for Kids

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Secrets of a Perfect Desk Lunch

The ideal meal will strike the right balance of protein, healthy fats and complex carbohydrates. Here’s how to make it happen.

By Rachel Rabkin Peachman

Trying to make time for a nutritious lunch during the workday can feel like a losing battle.

Between meetings, deadlines and a never-ending stream of emails, many of us give in to the convenience of fast fare — or worse, skip the meal altogether.

But no matter your schedule, a balanced lunch deserves to be a priority. “Food is a biological need,” Maya Feller, a dietitian nutritionist in New York City, said, “and I know that sounds straightforward, but we all behave as if it’s not.”

When you skimp on lunch, your blood sugar dips. That zaps your energy, focus and stamina, said Lina Begdache, a dietitian nutritionist and associate professor of health and wellness studies at the State University of New York at Binghamton. And low blood sugar takes your mood “from happy and motivated to hangry and stressed out,” she said.

So how can you make time for lunch? And what should you be eating? We asked nutrition experts for their strategies — and asked our colleagues at New York Times Cooking for some winning recipes that you can easily prepare in advance.

It’s All About Balance

The goal with a midday meal is to consume the right mix of lean protein, healthy fats and complex carbohydrates. That generally works out to about 25 percent protein, 25 percent unsaturated fats and 50 percent complex carbohydrates, said Erin Palinski-Wade, a dietitian nutritionist in New Jersey.

“That framework will help you to feel full and give you sustained energy so you don’t have those blood sugar spikes and crashes later on in the day,” she said.

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