Key Stage 4 - Food

Overview

The new Food Preparation and Nutrition GCSE is offered at KSHS as an exciting opportunity for students to develop their culinary skills along with a good knowledge of Nutrition and International cuisine.

The course offers a wide range of areas to study and gain deeper knowledge and practice of, including:

GCSE  Food Preparation and Nutrition

Exam Board: OCR J309  

http://www.ocr.org.uk/qualifications/gcse-food-preparation-and-nutrition-j309-from-2016/

Aims of the course: 

 It’s designed to motivate students to develop the high level of knowledge; understanding and skills to cook and apply the principles of food science, nutrition and healthy eating.

Students learn about improving lives through better knowledge of food, where it comes from and how it affects our bodies.

Inspiration from around the world – Explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

Course content/structure

  1. The relationship between diet and health. : - A balanced diet to provide the correct combination of food and nutrients for good health; the importance of a healthy diet. The government’s guidelines for a healthy diet and the inclusion of new regulations as they are issued. 

    Major diet-related health issues. Diet-related diseases and conditions: obesity (weight  loss and gain), cardiovascular, coronary heart disease (CHD), diabetes, diverticulitis, bone health (osteoporosis), dental health, anaemia and high blood pressure.
     
  2.  Nutritional and dietary needs of different groups of people: - Dietary needs for different stages of life.  Balanced combinations of food, nutrients and correct portion sizes for babies, toddlers, pre-school children, school-aged children, adolescents, adults, older people, pregnant and lactating women.  Food allergies and intolerances.  Foods that may cause an allergic reaction. Food intolerance: lactose and gluten (coeliac).The dietary reference values (DRVs).
  1. Nutritional needs when selecting recipes for different groups of people. Modifying recipes and meals to follow current dietary guidelines. Altering or substituting ingredients, changing the method of cooking or process and changing the portion size.
  2. Energy balance:-  The relationship between food intake and physical activity and how to maintain a healthy body weight throughout life.  Basal metabolic rate (BMR) and physical activity level (PAL) and their importance in determining energy requirements. How to calculate energy values and the main sources of energy in the diet.  Recommended percentage of daily energy intake. Sources of energy: protein, fat, carbohydrate and alcohol. The main factors that influence an individual’s energy requirements.  Gender, life stage, pregnancy/lactation, size/body weight, genetics, occupation and lifestyle. Deficiency and excess.
  3. Macronutrients:  Protein LBV & HBV. Carbohydrate, Sugar, Starch, fibre, Functions and deficiency.  Fats & oils (saturated, unsaturated and polyunsaturated).
  4. Micronutrients: Vitamins & minerals. Sources in foods, requirements and deficiencies.
  5. Water Importance of water, Functions and deficiency, recommended daily amounts.
  6. FOOD PROVENANCE: Food source and supply. Vegetables, meat, poultry, fish, milk, dairy and eggs.
  7. Food Processing and production: Milk, Cheese, Flour, Preservation, Food Security, society & global markets, Fairtrade, Sustainability, Carbon Footprint.
  8. Technological Development: Fortification, additives, probiotics.
  9. Reasons for choice of foods: Religions, traditions, personal social and economic factors, Vegetarian, Vegan, Lacto-ovo, lacto, organic, animal welfare.
  10. Practical Application: to develop wide range of skills and ability to work with a range of ingredients. Focus on presentation, planning and timing. Food Science applied to practical.

Assessment Overview

Food Preparation and Nutrition (01) 100 marks, 1hour 30 minutes written examination paper  50% of the total GCSE

Food Investigation Task (02 or 03) 45 marks, Non-examined assessment (NEA) 15% of total GCSE

Food Preparation Task (04 or 05) 105 marks. (3 hour practical) 35% of total GCSE