A Level Food Studies OCR

This subject is broken down into 60 topics in 6 modules:

  1. Food Science and Nutrition 10 topics
  2. Food Safety 10 topics
  3. Food Choice 10 topics
  4. Food Provenance 10 topics
  5. Food Commodities 10 topics
  6. Practical Food Production 10 topics
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  • 6
    modules
  • 60
    topics
  • 23,718
    words of revision content
  • 3+
    hours of audio lessons

This page was last modified on 28 September 2024.

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Food Studies

Food Science and Nutrition

Macro and Micro Nutrients

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Macro and Micro Nutrients

Macronutrients

  • Macronutrients are nutrients that the human body needs in large amounts to enable its growth, metabolism, and other physiological functions. They include proteins, carbohydrates, and fats.

  • Proteins are composed of amino acids, and they are crucial for cell growth, repair, and energy. They can be sourced from both animal products (like meat, eggs, dairy) and plant products (like nuts, beans, lentils).

  • Carbohydrates are the body's primary source of energy. They can be categorised as simple (sugars), complex (starches), and dietary fibres. Whole grains, fruits, and vegetables are rich in carbohydrates.

  • Fats are an essential source of energy, assist in vitamin absorption, and are in involved in the formation of hormones. Fats can be saturated and unsaturated. Unsaturated fats are considered healthier and can be found in foods like olive oil and avocados.

Micronutrients

  • Micronutrients are vital substances required in smaller amounts compared to macronutrients. They have key roles in human growth, disease prevention, and wellbeing. Micronutrients include vitamins and minerals.

  • The two types of vitamins are fat-soluble and water-soluble. Fat-soluble vitamins (A, D, E, K) are stored in the body's fatty tissue, while water-soluble vitamins (B group and C) need to be consumed more often as the body doesn't store them.

  • Minerals are inorganic compounds needed by the body for a variety of tasks such as bone health, fluid balance, and carrying oxygen. There are macro-minerals (such as calcium), and trace minerals (such as iron).

  • Getting a balance of both micro and macronutrients is essential for optimal health. This can usually be achieved by maintaining a balanced and varied diet.

Considerations in Nutrient Intake

  • Recommended Dietary Allowances (RDAs) guide the daily intake of various nutrients. RDAs vary based on age, gender, and life stage.

  • Nutrient deficiency can lead to various health problems. For instance, deficiency in vitamin D can lead to rickets, while iron deficiency can result in anaemia.

  • Overconsumption of certain nutrients can also be harmful. Eating too many saturated fats may contribute to heart disease and other health problems.

  • Food processing can have a significant impact on nutrient levels. For example, boiling can leach water-soluble vitamins from vegetables.

  • Dietary habits, food accessibility, food beliefs, and personal preferences all can influence nutrient intake.

Course material for Food Studies, module Food Science and Nutrition, topic Macro and Micro Nutrients

Food Studies

Food Provenance

Methods of Food Production

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Methods of Food Production

Food Production Methods

Primary Production

  • Primary production refers to the first stage of food production, which includes farming, fishing, and mining.
  • Modern techniques of farming include hydroponics (growing plants in water rich in nutrients, rather than soil), permaculture (sustainable farming), and organic farming.
  • Organic farming rejects the use of synthetic pesticides and fertilisers, GMOs, and growth hormones.
  • Aquaculture (fish farming) can be extensive (free-range, less controlled) or intensive (higher control of feeding, stocking, etc.).

Secondary Production

  • Secondary production involves changing raw food materials into consumable items.
  • This includes baking, boiling, packaging, canning, cooling, fermenting, etc.
  • The secondary process often improves the taste, smell, appearance, and texture of food.
  • It can also increase the food's shelf-life and safety.
  • Mass production is an example of a secondary food production method - machines and assembly lines are used to quickly produce large quantities of identical food products.

Tertiary Production

  • Tertiary food production involves distributing the food to retailers or directly to consumers.
  • This includes wholesaling, retailing, and catering.
  • Effective packaging is crucial in this stage for keeping the food safe and appealing to consumers.
  • Food miles (the distance food travels from where it is grown to where it is consumed) are a significant consideration here in terms of sustainability and carbon footprints.

Processing Methods

  • Physical processing includes methods like grinding, mixing, mincing, chopping, and so on.
  • Heat processing changes the nature of the food – for example, baking a cake or grilling a steak.
  • Canning involves sealing food in airtight containers and sterilising them to kill bacteria for long-term preservation.
  • Freezing and drying are preservation methods which limit bacterial growth by reducing the water content available.
  • Chemical changes are induced by methods such as pickling, salt curing, or adding preservatives.

Remember that all of these methods have an impact on the nutritional content, quality, taste, and safety of the final food product. Different methods of food production are more or less sustainable, and so have different impacts on the environment. Understanding the pros and cons of each method is an integral part of the study of Food Provenance.

Course material for Food Studies, module Food Provenance, topic Methods of Food Production

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