Giving teachers the resources they need

MEAT MATTERS

by Elwen Roberts, HCC’s Consumer Executive

ELWEN ROBERTS DEMONSTRATING THE USES OF WELSH RED MEAT IN THE CLASSROOM.

ELWEN ROBERTS DEMONSTRATING THE USES OF WELSH RED MEAT IN THE CLASSROOM.

WORKING with schools to ensure that pupils across Wales have the right information about the role of red meat in a healthy diet is an important part of Hcc’s mission. While it would take years for us to go to every school, our focus in 2017 is on providing resources and training for teachers in order to get the most impact. There’s a real opportunity this year to promote the role of agriculture in producing healthy, traceable food. The Welsh Joint Education committee has launched a new GcSE in Food and nutrition – a course which takes a broad approach to the issue, includes both scientific and practical elements, and places a proper emphasis on food origin. The launch of this new course has been the catalyst for a new range of professional development courses for teachers in this field throughout the secondary school curriculum, and the publication of new resources. Hcc is at the forefront of these developments. So far we’ve organised a number of hands-on training modules for teachers; showing them which cuts of meat can be obtained cost-effectively and how they can be used in the classroom, how traceability schemes like pGi and Red Tractor operate, and giving them ideas for red meat-related projects which students could undertake. i’ve led a number of sessions across Wales over the past few months, from cardiff to Menai bridge and from carmarthen to Denbigh, with more to come in places such as Wrexham and St. clear’s. i’ve met a large number of teachers, who were all eager for materials and lesson ideas on how to teach children about the science of preparing red meat, food origins, and nutrition. Hcc, working with our partners in England and northern ireland in ‘Meat and Education’, is also producing new posters and other bilingual resources which will be made available to schools across the country, including new cooking videos. The importance of this work is of course in ensuring that children get the right messages. There’s a great deal of misleading information about diets and nutrition, so it’s vital that young people are aware of red meat’s qualities as a high biological value protein, containing iron, zinc and many vitamins required as part of a balanced diet

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