GCSE Food Preparation and Nutrition WJEC
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74 topics in 7 modules
☑️ Food Commodities 6 topics
- Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta
- Fruit and Vegetables
- Milk, Cheese and Yoghurt
- Meat, Fish, Poultry, Eggs
- Soya, Tofu, Beans, Nuts, Seeds
- Butter, Oils, Margarine, Sugar, Syrup
☑️ Principles of Nutrition 10 topics
- The Definition of Macronutrients and Micronutrients
- The Role of Macronutrients and Micronutrients in Human Nutrition
- Protein
- Fats, Oils, Lipids
- Carbohydrates
- Fat Soluble Vitamins
- Minerals
- Trace Elements
- Water
- Dietary Fibre (NSP)
☑️ Diet and Good Health 13 topics
- RDI for a Range of Life-Stages
- RDI for Individuals with Specific Dietary Needs or Deficiencies
- RDI for Individuals with Specific Lifestyle Needs
- How Nutrients Work in the Body
- BMR and PAL and their Importance in Determining Energy Requirements
- Recommend Guidelines for a Healthy Diet
- Identify how Nutritioanl Needs Change due to Age, Lifestyle Choices and State of Health
- Plan a Balanced Diet for a Range of Life-Stages
- Plan a Balanced Diet for Individuals with Specific Dietary Needs or Deficiencies
- Plan a Balanced Diet for Individuals with Specific Lifestyle Needs
- Plan a Balanced Diet for Individuals with High Energy Needs
- Calculating Energy and Nutritional Valuies of Recipes, Meals and Diets
- Determining why, when and how to make Changes to Recipes, Meals and Diets
☑️ The Science of Food 10 topics
- Why Food is Cooked
- Conduction, Convection and Radiation
- Selecting Appropriate Cooking Methods
- Positive Use of Micro-organisms
- Carbohydrates - Gelatinisation, Dextrinization
- Fats/Oils - Shortening, Aeration, Plasticity and Emulsification
- Protein - Coagulation, Foam Formulation, Gluten Formation, Denaturation
- Fruit/Vegetables - Enzymic Browning, Oxidation
- Reasons Why Particular Results may not Always be Achieved
- How to Remedy Situations when Desired Results aren't Achieved
☑️ Food Spoilage 9 topics
- How to Store Foods Correctly
- The Importance of Date-marks, Labelling of Food Products
- The Growth Conditions, Enzyme Action, Mould Growth and Yeast Production
- The Signs of Food Spoilage
- The Role of Temperature, pH, Moisture and Time in the Control of Bacteria
- Types of Bacterial Cross-Contamination and their Prevention
- Preservation/Keeping Foods for Longer
- Food Poisoning
- Food Wastage
☑️ Where Food Comes From 12 topics
- Food Origins
- Food Miles
- Impact of Packaging on the Environment vs the Value of Packaging
- Sustainability of Food
- Distinctive Features, Characteristics and Eating Patterns of Different Cuisines
- Traditional and Modern Variations of Recipes
- Meal Structures: Presentation of Menus within Different Cultures
- Primary Stages of Processing and Production
- Secondary Stages of Processing and Production
- How Processing Affects Properties of Ingredients
- Technological Developments that Support Better Health and Food Production
- Producing the Desired Effect using Additives
☑️ Cooking and Food Prepraration 14 topics
- How Sensory Perception Guides the Choices that People Make
- The Sensory Qualities of a Range of Foods and Combinations
- The Range of Factors that Influence Food Choices
- How to make Informed Choices about Food and Drink to Achive a Balanced Diet
- How Information about Food is available to the Consumer
- Planning for Cooking a Single Dish/A Number of Dishes
- Preparation of Ingredients
- Cooking a Selection of Recipes
- Presenting a Selection of Recipes
- Consider the Influence of Lifestyle and Consumer Choice when Adapting/Developing Meals and Recipes
- Consider Nutritional Needs and Food Choices when Selecting Recipes
- Reviewing and Making Improvements to Recipes
- Managing the Time/Cost of Recipes Effectively
- Explain, Justify and Present Ideas about Chosen Recipes and Cooking Methods
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GCSE Food Preparation and Nutrition WJEC Revision Content
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GCSE Food Preparation and Nutrition WJEC - Food Commodities - Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta Content Preview
Food Commodities
Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta
Breads and Cereals
- Breads and cereals are made from grains. They are important sources of carbohydrates, which are the body’s main source of energy.
- They also provide vitamins, especially B-vitamins, minerals such as iron and magnesium, and dietary fibre.
- Some examples of whole grain breads and cereals include wholemeal flour, brown rice, and oatmeal. These contain the cereal germ and bran as well as the endosperm, which makes them higher in fibre and nutrients compared to their refined counterparts.
Flour
- Flour is a finely ground substance made from cereal grains or other starchy foods. It is mainly used in baking and is a key ingredient in many staple foods like bread, pasta and pastries.
- Its main nutritional content is carbohydrates, but it also contains moderate amounts of protein, and small amounts of minerals and vitamins.
Oats
- Oats are a type of cereal grain that are often rolled or crushed into oatmeal or used to make oat milk.
- Not only are they a good source of carbohydrates and dietary fibre, but oats are also high in vitamins and minerals such as manganese, phosphorus, copper, iron, selenium, magnesium, and zinc.
- They are often included in a healthy diet for their heart-healthy benefits, as they can lower cholesterol levels due to their beta-glucan content.
Rice
- Rice is a major cereal grain and a staple food for more than half of the world's population.
- There are many types of rice, including white, brown, basmati, jasmine, and wild rice. Each type varies in its nutritional content, with brown rice being one of the most nutritious due to its whole grain status.
- Rice is high in carbohydrates, but also provides a minor amount of protein, fat, vitamins and minerals.
Potatoes
- Potatoes are a starchy vegetable, rich in vitamin C, potassium, and vitamin B6.
- Although they're not a cereal grain, they serve as a staple food in many countries due to their high carbohydrate content.
- Preparing and serving potatoes with their skins on can maximise their nutritional content, particularly their fibre levels.
Pasta
- Pasta is made from durum wheat semolina or flour, water and sometimes eggs.
- It serves as a great source of carbohydrates, and also provides a little protein.
- Whole grain or wholemeal pasta contains more fibre and nutrients than their refined counterparts, similar to the bread and cereals category.
Question: Explain the differences between the nutritional content of whole grain and refined grain products, and provide an example of each.
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