Food Nutrition Revision Programme

Transcription

1 Food Nutrition Revision Programme In order to ensure you achieve your full potential at the end of Y11, it is vital that you revise effectively throughout the year. The table below provides a guide that you should use as a starting point to help you to structure your revision programme. Obviously, there will be instances where you will know that particular topics / skills are areas that you need to spend more time on and you will then adjust the programme accordingly. Fortnight Food Safety and Hygiene 19 th February First work out how to revise Copying, mind maps past papers etc find how works best for you a quick google search will give you ideas or look at BBC bitesize link Food Spoilage - Definition and its cause and affect. Storing food safely Temperatures, dry storage methods Best before and use by dates Preparing food Safely Cross contamination sources and definition, safety and hygiene procedure Food Poisoning Symptoms, main types of bacteria, ways to control BBC bitesize how to revise page link below New Revision Google Classroom (joining code hd2ovh), revision task post and support. gcsepod. Food process section on food safety etc CGP Revision guide page including revision questions Food Nutrition 1 5 th March For all nutrients - What is it,what does it do in body and what are the affects of excess and deficiency of nutrient. Protein. LDV, HDV and alternative sources. Fats Chemical make up of saturated and un saturated, omega 3 and 6 differences & source Carbohydrate Mono, di and polysaccharides example and explanation. Glycaemic index Vitamins Fat soluble, water soluble, vitamins and trace know the differences effect of cooking on vitamins mainly water soluble Fibre & Water sources, recommended intake Revision tasks post and support on google classroom. gcsepod. properties of food products first 6 pods CGP Revision guide page 1-10 including revision questions on pg 22 NEA 2 practical exams next week ensure time plans are done by end of week for exam on 13 th, 14 th or 15 th March.

2 Food Nutrition 2 19 th March Science of Food 1 2 nd April Healthy Eating Guidelines Key points of the eat well guide what are they how does it help us. Food labels what do they show us and how do they help. Nutritional Analysis Macro nutrients and how to work out energy value, use of software to input information. How to modify recipes when we know values Needs of age groups. Review the 5 stages of life and the nutritional requirements for each one know what is needed and why. Diet related health issues can you give a description of the 5 main diseases and explain the cause and problems that occur Energy needs BMR and PAL - explain and how to calculate how should our energy be made up links to Nutritional analysis Meal planning Costing, Control portion size, link to age needs and health issue above, Intolerance/allergies & ethical/moral Why Food is Cooked be able to explain the 5 reasons we cook food and give examples of these 5 points Heat transfer explain the 3 ways that heat can transfer this maybe diagram or explanation, link to food points not Science Cooking methods Water, Fat and Dry methods For all be able to give and recall examples of each cooking method and the effect of this on the food that is prepared (i.e. vitamin loss in water based). Link these methods to heat transfer too which is being used Revision tasks post and support on google classroom. gcsepod. Designing food products CGP Revision guide page pg 22 Revision tasks post and support on google classroom. gcsepod. Food process first 5 pods CGP Revision guide page pg 35

3 Science of Food 2 16 th April Where food comes from 1 30 th April Changing Properties Protein Denaturing what is it how does it effect food then link this to coagulation. Foams what are they used for and how there created. Gluten what is it, its use in bread and dough. how is it created. Carbohydrate Gelatinisation how to thicken liquid process (key temperature) examples. Dextrinization process and example. Caramelisation process, examples and the stages Soft, Crack, Hard and caramel. Fats and Oils Aeration, Shortening Plasticity and Emulsion, explain the process and give examples link to the food science element and explain what is happening and why Raising agents and Microorganisms explain the 4 types of raising products and explain the scientific processes. Link some of the above to Yeast, mould or bacteria that are used in food give examples and explain there use. Grown Food the difference between Intensive, organic and Genetically modified, describe and give advantages/disadvantages. Reared & Caught food Factory Farmed VS Free range, explain and give examples. Fishing methods explain the differences and there affects discuss sustainability of all processes Waste and Packaging - why do we waste food review the reasons what have producers and retailers done to help make change, how do we reduce waste and save money. What is packaging made from give examples what impact does it have on the environment Food Miles & carbon footprint how are food miles calculated and can this be attributed to the CO2 emissions. How can we reduce air miles looking at local produce. How to Revise / Linked Task / Notes Revision tasks post and support on google classroom. gcsepod. Food process first 5 pods CGP Revision guide page pg 35 Revision tasks post and support on google classroom. gcsepod. Labeling and packaging Properties of food products CGP Revision guide page pg 59 9 th and 10 th Coursework catch up 9am 3pm.

4 Where food comes from 2 14 th May Factors affecting food choice 28 th May Global Food production- be able to discuss Climate change impact on food, Food Poverty what it is and how it affects and food security. British and international cuisine Regional food and some examples, reinvention of classics. Be also able to recall and explain other cuisines from a range of countries Primary and secondary processes be able to explain the primary process of each commodity how this affects sensory and nutritional properties, be able to discuss and give examples of a range of secondary processes Food Fortification and modification be able to explain the main use of fortification and how products are modified, discuss and give examples of additives use in food and there disadvantages Factors that affect choice be able to discuss the wide ranging factors that affect diet including Lifestyle, choice, religion, health and allergy/intolerances. Give examples and for and against. Food Labelling be able to explain the compulsory and voluntary requirements of labels and why they are so important. What are the Regulations can you remember them Marketing what influences our food choices be able to give examples and justify them/explain them Sensory Testing what is it how can we ensure unbiased results Revision tasks post and support on google classroom. gcsepod. New technologies and process and techniques CGP Revision guide page pg 59 Revision tasks post and support on google classroom. gcsepod. Design and market issues CGP Revision guide page pg 69

5 Practical skills and Consolidation 11 th June Review practical skills and be able to give examples of how these are used Carry out revision practice with past papers and previous work Consolidate all learning done so far Revision tasks post and support on google classroom. gcsepod. CGP Revision guide page and Past exam papers Where are the revision materials? The red revision guides that you purchased or given Past examination papers and mark schemes will be in the google classroom each week collated to given 2 week cycle Other materials given out in lesson. Previous notes from year 10 When can I access extra support? Monday and Friday evenings are available for support throughout this time. This can be used to complete NEA 1 or 2 or more focused research Key Dates NEA 2 practical exams: 13 th -15 th March Thursday 29 th March is the deadline for NEA 1 & 2 to be handed in to Mr Cook-Smith 9 th & 10 th April (2 nd Easter week) all students with incomplete controlled assessment are to attend 9.00am till 3.00pm to complete any outstanding materials. Mock Onscreen GCSE Examination paper: week beginning 23 rd April and 30 th April Onscreen GCSE Examination paper: Thursday 14 June PM 1 ½ Hours