Before starting your revision for your exams make up a timetable which includes all the topics you need to know and how much revision you need to learn them. Write down in hours per week how much the subjects get. Now produce the timetable from that day till your last exam and place your revision slots on the time you have free. If you don’t have much time free, make time. Use realistic times that you can stick at. There’s no point putting 4 hours of revision because you know that you will not do it.
When planning your revision try to cover each subject at least twice, this will let you refresh your knowledge or allow you to come back to topics that you are unsure of.
When planning your revision do not plan to cover the entire subject in one session, instead plan to cover a topic or aspects. For example to not plan to revise Science, instead break ti down into topics such as Human Systems, Waves or Chemical reactions.
If you want to get an idea of what the exam will be like, ask your teacher for some past papers to complete. This will give you a good idea of the questions, their structure and the amount of questions that you are likely to get. By completing past papers you also help you to get rid of your exam nerves.
Everyone is different so everyone has a different time for revising. Many people will say they revise best in the morning before dinner but some say they revise best at night. Test yourself and find out when your best time for revising is because this is very important and may be the difference between a pass and a fail.
Across the academy there is an ethos of balanced, healthy lifestyles through the academy meal policy and the ecological building design. We encourage students and staff to be aware of their health and well-being, to consider what they eat and drink, and support involvement in health related fitness, physical activity and sport.
The secret to a healthy balanced diet is not to ban any foods but to balance what you eat by having a variety of foods from each food group in the right proportions for good health. The five food groups are:
There are two types of carbohydrates, sugars and starches. These should make up approximately 60% of your diet. Starchy items are bread, rice and potatoes and sugary items include cakes. Carbohydrates are the body’s main source of energy. They can help to reduce the risk of cancers, diabetes and coronary heart disease.
These should be eaten in moderation because of their high saturated fat content, but they’re an important source of calcium, which is essential for healthy bones and teeth. Choose low-fat or reduced-fat versions. Fats should make up 10% – 15% of our diet.
This food group includes both animal and plant sources of protein, which provides the body with between 25% and 30% of its dietary energy and is needed for growth and repair. Examples of proteins include fish, eggs and red meats.
These can be eaten as part of every meal as well as being the first choice for a snack. They should make up 5-10% of our diet. Eating 5 portions of fruit and vegetables a day can help to protect against cancer, obesity and heart disease.
This group makes up the smallest section of our diet and includes foods/drinks that should only be consumed in very small amounts because, although they’re an important energy source, they contain very few nutrients and are often known as ‘empty calories’.
Foods from this group are high in unhealthy components such as saturated fat, sugar and salt – all of which are associated with an increased risk of developing certain diseases. They should only be eaten as occasional treats.
Too much of any food as well as too little can be bad for you. Balance is required. Everyone’s diet will look slightly different as we all have different requirements depending on our body’s shape and size and our levels of activity.