Food and Nutrition

Foreword

The WJEC GCSE in Food and Nutrition equips learners with the knowledge,

understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

Course Content

Food commodities Their value within the diet, experimenting with commodities, features and characteristics, correct storage, prepare and cook dishes.
Principles of Nutrition Protein, fats, carbohydrates, vitamins, minerals, fibre, water.

The role of these in human nutrition.

Diet and good health Energy requirements of individuals, planning balanced diets. Calculate energy and nutritional values of recipes, meals and diets using ICT.
The science of food The effect of cooking on food, food spoilage, food preservation.
Where food comes from Food origins, food miles, sustainability of food. Food manufacturing to include foods from Wales and international cuisine.
Cooking and food preparation Factors affecting food choice, preparation and cooking techniques. Pupils must be able to plan, prepare, cook and serve a number of different recipes demonstrating different techniques.

Examining Body

 Head of Department: Mrs Rhian Ruddall