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Food & Nutrition 0648

Food & Nutrition 0648

By Dn Ayesha Yousaf
GCSE/IGCSE
(0 Rating)

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Nutritional Terms

Understand the terms used in nutrition and nutrition-related problems:
Diet
Balanced Diet
Metabolism
Malnutrition
Undernutrition
Overnutrition
Deficiency Disease

Nutritive value of food

Proteins (high biological and low biological value), carbohydrates (monosaccharide, disaccharide and polysaccharide)
Fats
Vitamins (A, C, D, E, K, B group – thiamin, riboflavin, nicotinic acid and cobalamin)
Mineral elements (calcium, iron, phosphorous, potassium, sodium, fluoride, chloride, iodide)
Water
Sources and uses of food energy
Sources and functions of non-starch polysaccharide (NSP)/dietary fibre

Digestion and absorption

Digestion at each stage of the digestive system: • mouth • stomach • duodenum • ileum.
Enzymes as catalysts in digestion, including amylase, erepsin, invertase, lactase, lipase, maltase, pepsin, rennin, trypsinogen.
Role of bile in emulsifying fats
Absorption of nutrients, including the structure of ileum.

Meal planning and dietary guidelines

Factors affecting food requirements
Planning and serving of family meals
Meals for different ages, occupations, cultures and religions
Special needs of: • pregnant and lactating women • people with food allergies and intolerances, including coeliacs
people with medical conditions linked to diet, such as diabetes • convalescents • vegetarians, including vegans and lacto-vegetarians.
Meals for special occasions, festivals, packed meals, snacks, beverages.
Use of herbs, spices and garnishes.
Attractive presentation of food
Terminology describing recommended dietary intakes, e.g. Dietary Reference Value (DRV) and Reference Daily Intake (RDI).
Use of nutritional tools

Composition and value of the main foods in the diet

Sources of protein (dairy products, eggs, fish, meat, soya); cereals (maize, millets, oats, rice, wheat); fruits and vegetables, including pulses and nuts; fats and oils.

Cooking of food

Transfer of heat by conduction, convection and radiation.
Principles involved in the different methods of cooking
baking, boiling, braising, cooking in a microwave oven, frying, grilling, poaching, pressure cooking, roasting, simmering, steaming, stewing, use of a slow cooker
Reasons for cooking food
Sensory properties of food (flavour, taste, texture)
Effect of dry and moist heat on proteins, fats and oils, sugars and starches, and vitamins to include: • caramelisation • coagulation • dextrinisation • enzymic and non-enzymic browning (Maillard reaction)
• gelatinisation • rancidity • smoking point
Preparation and cooking of food to preserve nutritive value
Economical use of food, equipment, fuel and labour

Convenience foods

Foods partly or totally prepared by a food manufacturer – dehydrated, tinned, frozen, ready-to-eat, cook
Intelligent use of these foods.
Advantages and disadvantages.
Food additives – types and function
Packaging – types, materials used, advantages and disadvantages.
Labelling – information found on labels, reasons for it.

Basic proportions and methods of making

Biscuits, cookies, scones and cakes made by creaming, melting, one-stage, rubbing-in and whisking methods
Pastries – shortcrust, flaky and rough puf
Sauces – pouring and coating; roux and blended methods
Batters – thin (pouring) and coating.
Sweet and savoury yeast products.

Raising agents

Air, carbon dioxide, water vapour
Ways of introducing these gases into a mixture (to include bicarbonate of soda, baking powder, yeast).

Food spoilage and hygiene

Action of enzymes, bacteria, yeasts and moulds
Personal, food and kitchen hygiene, including food hygiene in shops and markets.
Food storage at home, refrigeration, waste disposal.

Food preservation

Reasons for preserving food.
Methods of preservation and an understanding of the principles involved: • heating – canning, bottling • removal of moisture – dehydrating • reduction in temperature – freezing
• chemical preservation – sugar, salt, vinegar • modified atmosphere packaging • irradiation.
Key points involved in milk pasteurisation and sterilisation and in the production of UHT milk, evaporated and condensed milk, and dried milk
The use of enzymes and bacteria in the manufacture of cheese and yoghurt

Kitchen planning

Organisation of cooking area and equipment for efficient work.
Choice, use and care of: • work surfaces • flooring • walls and wall coverings • lighting • ventilation

Kitchen equipment

Choice, use and care of: • modern cookers • thermostatic control and automatic time-controlled ovens • microwave ovens • slow electric cook pots
• refrigerators and freezers • small kitchen equipment, e.g. knives, pans • small electrical kitchen equipment, e.g. food processors, electric kettles
Advantages and disadvantages of microwave ovens.

Kitchen safety and first aid

Awareness of potential danger areas in the kitchen
Safety precautions
First aid for burns and scalds, cuts, electric shock, fainting, shock.

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Course Particulars

Fee:Free
Lessons:68
Level:Intermediate
Last Updated:25/08/2025

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Food & Nutrition 0648

Course Content

Nutritional Terms

Understand the terms used in nutrition and nutrition-related problems:

Diet

Balanced Diet

Metabolism

Malnutrition

Undernutrition

Overnutrition

Deficiency Disease

Nutritive value of food

Proteins (high biological and low biological value), carbohydrates (monosaccharide, disaccharide and polysaccharide)

Fats

Vitamins (A, C, D, E, K, B group – thiamin, riboflavin, nicotinic acid and cobalamin)

Mineral elements (calcium, iron, phosphorous, potassium, sodium, fluoride, chloride, iodide)

Water

Sources and uses of food energy

Sources and functions of non-starch polysaccharide (NSP)/dietary fibre

Digestion and absorption

Digestion at each stage of the digestive system: • mouth • stomach • duodenum • ileum.

Enzymes as catalysts in digestion, including amylase, erepsin, invertase, lactase, lipase, maltase, pepsin, rennin, trypsinogen.

Role of bile in emulsifying fats

Absorption of nutrients, including the structure of ileum.

Meal planning and dietary guidelines

Factors affecting food requirements

Planning and serving of family meals

Meals for different ages, occupations, cultures and religions

Special needs of: • pregnant and lactating women • people with food allergies and intolerances, including coeliacs

people with medical conditions linked to diet, such as diabetes • convalescents • vegetarians, including vegans and lacto-vegetarians.

Meals for special occasions, festivals, packed meals, snacks, beverages.

Use of herbs, spices and garnishes.

Attractive presentation of food

Terminology describing recommended dietary intakes, e.g. Dietary Reference Value (DRV) and Reference Daily Intake (RDI).

Use of nutritional tools

Composition and value of the main foods in the diet

Sources of protein (dairy products, eggs, fish, meat, soya); cereals (maize, millets, oats, rice, wheat); fruits and vegetables, including pulses and nuts; fats and oils.

Cooking of food

Transfer of heat by conduction, convection and radiation.

Principles involved in the different methods of cooking

baking, boiling, braising, cooking in a microwave oven, frying, grilling, poaching, pressure cooking, roasting, simmering, steaming, stewing, use of a slow cooker

Reasons for cooking food

Sensory properties of food (flavour, taste, texture)

Effect of dry and moist heat on proteins, fats and oils, sugars and starches, and vitamins to include: • caramelisation • coagulation • dextrinisation • enzymic and non-enzymic browning (Maillard reaction)

• gelatinisation • rancidity • smoking point

Preparation and cooking of food to preserve nutritive value

Economical use of food, equipment, fuel and labour

Convenience foods

Foods partly or totally prepared by a food manufacturer – dehydrated, tinned, frozen, ready-to-eat, cook

Intelligent use of these foods.

Advantages and disadvantages.

Food additives – types and function

Packaging – types, materials used, advantages and disadvantages.

Labelling – information found on labels, reasons for it.

Basic proportions and methods of making

Biscuits, cookies, scones and cakes made by creaming, melting, one-stage, rubbing-in and whisking methods

Pastries – shortcrust, flaky and rough puf

Sauces – pouring and coating; roux and blended methods

Batters – thin (pouring) and coating.

Sweet and savoury yeast products.

Raising agents

Air, carbon dioxide, water vapour

Ways of introducing these gases into a mixture (to include bicarbonate of soda, baking powder, yeast).

Food spoilage and hygiene

Action of enzymes, bacteria, yeasts and moulds

Personal, food and kitchen hygiene, including food hygiene in shops and markets.

Food storage at home, refrigeration, waste disposal.

Food preservation

Reasons for preserving food.

Methods of preservation and an understanding of the principles involved: • heating – canning, bottling • removal of moisture – dehydrating • reduction in temperature – freezing

• chemical preservation – sugar, salt, vinegar • modified atmosphere packaging • irradiation.

Key points involved in milk pasteurisation and sterilisation and in the production of UHT milk, evaporated and condensed milk, and dried milk

The use of enzymes and bacteria in the manufacture of cheese and yoghurt

Kitchen planning

Organisation of cooking area and equipment for efficient work.

Choice, use and care of: • work surfaces • flooring • walls and wall coverings • lighting • ventilation

Kitchen equipment

Choice, use and care of: • modern cookers • thermostatic control and automatic time-controlled ovens • microwave ovens • slow electric cook pots

• refrigerators and freezers • small kitchen equipment, e.g. knives, pans • small electrical kitchen equipment, e.g. food processors, electric kettles

Advantages and disadvantages of microwave ovens.