This topic covers the types, structure, functions, deficiency, and sources of fats as a macronutrient in the diet, including both animal and vegetable sources, and the distinction between visible and invisible fats.
Factors influencing food choice is a key topic in OCR GCSE Food Preparation and Nutrition. It explores the complex web of personal, social, economic, and environmental factors that determine why people eat what they eat. Understanding these factors is essential for developing an awareness of how food choices impact health, sustainability, and food security. This topic also links to practical cooking skills, as students learn to plan meals that accommodate different dietary needs and preferences.
The main factors include personal preferences (taste, texture, appearance), cultural and religious influences, social factors (peers, family, media), economic constraints (income, cost of food), and environmental concerns (seasonality, food miles, packaging). Students must also consider psychological factors like comfort eating and food neophobia. This knowledge helps students make informed choices and understand the broader context of food production and consumption.
This topic is assessed through both written exams and the non-exam assessment (NEA). In the written paper, students may be asked to explain how specific factors affect food choice for different individuals or groups. In the NEA, students apply this understanding when planning dishes for a given brief, such as designing a meal for a teenager with a limited budget or a family with religious dietary requirements.
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