The science of food covers the theoretical and practical understanding of how preparation and cooking affect the sensory and nutritional properties of food. It includes heat transfer methods, the role of microorganisms, functional and chemical properties of ingredients (carbohydrates, fats, proteins, fruit/vegetables), food spoilage, and food safety principles.
Principles of nutrition is the foundation of Food Preparation and Nutrition, exploring how the body uses nutrients from food to function, grow, and repair. This topic covers macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals), their sources, functions, and the consequences of deficiency or excess. Understanding nutrition is essential for making informed dietary choices and planning balanced meals, which is a core skill in the WJEC GCSE course.
Nutrition links directly to other areas of the specification, such as food science (how cooking affects nutrient availability), food safety (storage to preserve nutrients), and dietary needs across life stages. It also underpins practical work, as students must apply nutritional knowledge when modifying recipes for health or special diets. Mastering this topic enables you to evaluate diets critically and understand public health issues like obesity and malnutrition.
In the WJEC exam, nutrition questions often appear in both written papers and the Non-Exam Assessment (NEA). You may be asked to calculate nutritional values, explain the role of specific nutrients, or justify food choices for a given scenario. A strong grasp of principles of nutrition will help you achieve high marks in analysis and evaluation questions.
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