Food & Nutrition - Year 12

Food & Nutrition Overview

Term 6: Unit 1 External Exam and preparation for year 13

Students will sit the final exam. Students will also be introduced to the year 13 course (diploma). They will be shown the structure of the course and the compulsory and optional units that can be taken.

  1. Unit 1 external exam
  • Spiritual
  • Moral
  • Social
  • Cultural
Develop the individual:

Create a supportive community:

Term 5: Planning nutritional requirements and revision

Students will learn how to describe Dietary Reference Values (DRVs) for nutrients and Estimated Average Requirements (EARs) for energy. They will gain knowledge and understanding of how DRVs and EARs should be used to evaluate diets.

Students will be introduced to resources which will allow them to calculate nutritional

requirements. These could include

computerised programmes, mobile phone apps, food tables and recommended nutritional intake charts and

tables.

  1. The unit 1 external exam worth 25% of the course overall.
  • Spiritual
  • Moral
  • Social
  • Cultural
Develop the individual:

Create a supportive community:

Term 4: Unit 1 Internal Assessment

Students will complete unit 1 assignment, e.g. “The Western Avenue Hotel”. This will include a 3 ½ hour practical exam.

The total time allocated to completing the assignment is 9 ½ hours.

The time will be broken down as follows:

Task number 1: 3 hours

Task number 2: 3 ½ hours

Task number 3: 3 hours

All assessment criteria is tested using knowledge learnt within theory and practical lessons thus far.

  1. A written project and a final practical exam
  • Spiritual
  • Moral
  • Social
  • Cultural
Develop the individual:

Create a supportive community:

Term 3: Understand the relationship between nutrients and the human body

Students will study nutritional requirements and current dietary recommendations for each life stage.They will gain a knowledge and understanding of the specific nutritional needs and energy requirements for pre-conception, pregnancy, lactation, infants, pre-school children, school-age children, teenagers, adult men and women; older adults and the frail elderly. They will learn how to achieve these specific nutritional needs and energy requirements through appropriate food choices and/or the use of supplements.

  1. End of topic tests
  • Spiritual
  • Moral
  • Social
  • Cultural
Develop the individual:

They will learn the importance of a balanced diet.

Create a supportive community:

Term 2: Understand the importance of food safety

Students will gain an understanding of the importance of personal

hygiene and how the methods used meet regulatory

requirements. They will also be familiarised with different methods of

keeping work areas clean and hygienic mitigate risks

related to food safety, for example,

cross-contamination.

  1. End of topic tests and year 12 mock exam
Pathogenic

Something that is capable of causing illness

Food spoilage

Making food unfit and unsafe to eat.

Contaminate

Make a food unsafe to eat by allowing it to come into contact with micro-organisms that will grow and multiply in it

Food poisoning

An illness caused by micro-organisms contaminating food.

High-risk foods

Foods that contain a lot of moisture and nutrients, especially protein (e.g. milk, cream, eggs, meat, fish), and easily support the growth of pathogenic micro-organisms, particularly bacteria. Also called perishable foods

  • Spiritual
  • Moral
  • Social
  • Cultural
Develop the individual:

They will learn to cook safely

Create a supportive community:

Term 1: Understand properties of nutrients

Students will be introduced to the concepts of nutrition and what constitutes a healthy balanced diet. Students will gain understanding of nutrients, their functions in the body and how nutritional requirements vary in different situations. This includes learning about macronutrients, micronutrients and other dietary constitutes.

Students will gain an understanding of how nutrients are structured and use chemical terms and models. Students will learn to identify the main and secondary sources of all nutrients and classify in different ways. Through the use of food labels, recipes and nutritional values resources, students will learn how to classify nutrients in foods. They will also gain skills which will allow them to assess the impact of food production methods on nutritional value.

Students will acquire skills to enable the planning and cooking of nutritionally balanced/ complex dishes, whilst demonstrating an understanding of the importance of food safety.

  1. September assessment and end of topic tests.
Nutrient profile

The different nutrients that a specific food contains.

Malnutrition

Having a diet that is not balanced that leads to a deficiency in one or more nutrients.

BMR

Basal Metabolic Rate is the amount of energy we need to keep our body alive.

Chemical bonds

Bonds that hold large protein molecules together in compact, folded bundles.

Plasticity

The ability of fat to soften over a range of temperatures and be shaped and spread with light pressure.

Life stages

Phases of development that people go through during their life, such as infancy (babyhood), childhood, adolescence (teenagers), adulthood and the elderly.

Energy Balance

The amount of energy we get from food each day is the same as the amount of energy we use each day.

  • Spiritual
  • Moral
  • Social
  • Cultural
Develop the individual:

It promotes a healthy lifestyle.

Create a supportive community: