Food & Nutrition - Year 8

Food & Nutrition Overview

Term 6: Ready Steady Cook

Students will recap on all the dishes they have produced in year eight, they will plan, prepare and cook a dish to suit a brief given that will link in with previous topics.

  1. Final assessment will be in the form of formal feedback, when students have produced their final practical dish following the brief given.
Homogenised

Forcing milk under high pressure through a fine sieve, in order to break up the fat into tiny droplets. This means that the droplets stay suspended in the milk and do not separate out into a layer of cream.

Danger Zone

The range of temperatures (5 degrees C to 63 degrees C) that are just right for bacteria to multiply rapidly.

Spore

A special protective coating that some types of bacteria grow in the conditions are not the right for them to multiply.

Target group

A specific group of similar people, e.g. all the same age, with similar jobs, such as students.

Appetising

Food prepared, cooked and served so well that you want to eat it.

Nutritional modifications

Changing the nutritional profile of a food product so that it meets current dietary guidelines or helps provide a health benefit.

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

Create a supportive community:

Term 5: Diet and lifestyle.

Students will look at the different types of diets people follow, they will also look into the different types of diets there are for each religion.

  1. Every practical is assessed during the lesson by informal feedback.

    At the end of each half term students sit a theory assessment on topics that have been covered that half term.

Enzymic browning

The discoloration of a fruit or vegetable due to the reaction of enzymes with plant cell substances and oxygen from the air

Oxidation

When substances combine with (pick up) oxygen

Germinate

This is the process that happens when a spore from a mould starts to grow on a food.

Pasteurisation

This means heating fresh milk to 72 degrees C for 15 seconds in order to kill pathogenic micro-organisms that may be in it.

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

Create a supportive community:

Term 4: Food labelling

Students are to look at food labelling and identify what different terms mean on the label. Students will learn how to read a food label to help them make informed food choices.

  1. Every practical is assessed during the lesson by informal feedback.

    At the end of each half term students sit a theory assessment on topics that have been covered that half term.

High-risk foods

Foods that are more likely to cause food poisoning than others

Enzyme

the name given to natural substances in living things that speed up chemical reactions

Catalyst

a substance that speeds up the rate of a chemical reaction

Ripening

The process of a fruit or vegetable maturing so that it is ready to eat

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

Create a supportive community:

Term 3: Food choice: Diet analysis.

Students are to look into good and bad food choices, then analyse the effects these would have on their health and lifestyle.

  1. Every practical is assessed during the lesson by informal feedback.

    At the end of each half term students sit a theory assessment on topics that have been covered that half term.

Pathogenic

A micro-organsim that is harmful to humans and can cause food poisoning.

Non-pathogenic

A micro-organism that is not harmful to humans and does not cause food poisoning.

Danger Zone

The range of temperatures (5 degrees C to 63 degrees C) that are just right for bacteria to multiply rapidly.

Risk Factor

An action or a natural tendency that makes you more likely to develop a disease or health condition.

Food spoilage

Making food unfit and unsafe to eat

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

Students will gain an understanding of food safety and how to avoid food poisoning.

Create a supportive community:

Students need to work together in a safe environment.

Term 2: Nutrition: Focus on Macronutrients and Micronutrients

Students will focus on knife skills and the safe use of the hob and oven. They will learn about macronutrients and micronutrients when completing each practical and be able to identify each nutrient in the dish they prepare.

  1. Every practical is assessed during the lesson by informal feedback.

    At the end of each half term students sit a theory assessment on topics that have been covered that half term.

Battery eggs

Eggs produced by chickens in an intensive farming system, often in cages.

Free Range Eggs

Eggs produced where chickens are allowed to roam freely and go outside.

Food provenance

Where foods and ingredients originally come from.

Organic farming

Producing food using manure, compost and natural methods of weed, pest and disease control rather than chemicals.

Genetic modification (GM)

A scientific technique that enables a particular characteristic from one plant of animal to be inserted into the genes of another.

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

Individuals will consider ethical issues around the food they are choosing to eat.

Create a supportive community:

Helps to develop a better understanding of alternative cultures and cuisines.

Term 1: Food safety and Eat Well guide recap.

Students will revise their hygiene knowledge and will ensure a working knowledge of good practice in the kitchen. Students will revise their knife skills, and recap the Eat Well guide.

  1. Every practical is assessed during the lesson by informal feedback.

    At the end of each half term students sit a theory assessment on topics that have been covered that half term.

Cross-contamination

Pathogens are transferred from raw food to ready to eat food.

Reduction sauce

The flavour is concentrated by the evaporation of water

Food Miles

The distance between where food is produced and where is is eaten.

Cuisine

A traditional style of cooking and eating that has developed in a country or region of the world.

Seasonality

The time of the year when a particular food crop is ready to harvest and is at its best for flavour, colour and texture. It is also usually cheaper and fresher because there is a lot of it available to buy.

Food provenance

Where foods and ingredients originally come from.

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

Improving life skills and understanding of different cultures.

Create a supportive community:

Learners work together collaboratively to make dishes from different cultures.