Students learn what healthy fats are and why you need fat. The guest teacher also shows the seeds, pits and fruits used to make the best-known oils. The guest lesson is specially designed for groups 7/8.

The guest lessons are available for schools in Noord-Holland, Zuid-Holland, Utrecht, Brabant and Zeeland! Would you like to bring this to the attention of schools in your network? The guest lesson ties in with the Oil and Fat Food Mission.

Oil and Fat Food Mission

The Oil and Fat Food Mission consists of six lessons

1 What do I already know about oil and fat?

During the first lesson, the students' prior knowledge is tested and they map out their own use of spreads and baking and frying products.

Learning objectives
The students:

  • become aware of what they already know about oil and fat
  • can map out which spreads and baking and frying products they themselves eat

Off to the shop! Which spreads and baking and frying products do they have there? In addition to visiting the supermarket, the class also learns more about saturated and unsaturated fats.

2 To the supermarket

Learning objectives
The students:

  • can distinguish between saturated and unsaturated fats and explain that saturated fats are best replaced by unsaturated fats. Unsaturated fat is okay and saturated fat is bad. They can also give examples of these
  • can find spreads in the shop and indicate which products are preferable and why
  • can find baking and frying products in the shop and indicate which products are preferable

To be able to help the researcher properly, it is also important to learn more about the production of oil and fats. In this lesson, the students explore the production chain and discover everything that needs to be done to produce an oil or fat.

3 Guest lesson

Learning objectives
The students:

  • are amazed by the steps required to produce a number of different types of spreads and baking and frying products
  • can map out which production steps are needed to make margarine and appreciate carrying this out themselves in a simplified way

4 A fatty tasting lesson

Lesson 4 is all about tasting. Students carry out various experiments and learn about the recommended daily amounts of oil and fat.

Learning objectives
The students:

  • can describe how they find different types of oil and fat taste
  • know what the recommended daily amount of spreads and baking and frying products is and that these should be consumed according to the recommended amount, not too much

5 Fat-covered presentations

In this lesson, the students present the results of their research in a fun and convincing way and describe everything they have learned during this Food Mission!

Learning objectives
The students:

  • can present results in a fun and convincing way
  • can describe what they have learned during this Food Mission

During the final lesson, the students prepare a delicious dish!

6 Let's cook!

Learning objectives
The students:

  • appreciate preparing a salad with an oil-based dressing

Request a guest lesson via the Chef! lesson portal

You can request the guest lesson via the Chef! lesson portal. Go to www.voedseleducatie.nl/gastlessen The guest lesson is called Guest Lesson Oil and Fat. Press the ‘Contact us’ button to book the guest lesson.