Nutrition & Food Science study guides

A deep-dive CCEA A-Level Nutrition and Food Science guide to Unit AS 2 Diet, Lifestyle and Health. Covers current dietary guidelines and government strategy, the diet-related diseases (obesity, coronary heart disease, type 2 diabetes, cancer, and bone, dental and blood conditions), and the functional properties of nutrients in food, with the research and evaluation skills CCEA examines.

A deep-dive CCEA A-Level Nutrition and Food Science guide to Unit A2 1, covering Option A Food Security and Sustainability and Option B Food Safety and Quality: consumer food choice, food security and poverty, sustainability and ethics, provenance and traceability, the microbiology of spoilage and poisoning, hygiene and HACCP, preservation, and food quality, additives and labelling.

A deep-dive CCEA A-Level Nutrition and Food Science guide to Unit AS 1 Principles of Nutrition. Covers protein, fats and carbohydrates, vitamins, minerals and water, energy balance and Dietary Reference Values, and the changing nutritional needs across the life stages, with the structure-to-function and diet-to-health links CCEA examines.

A deep-dive CCEA A-Level Nutrition and Food Science guide to Unit A2 2, the internally assessed Research Project. Covers choosing a focused research question, planning a sound and ethical methodology, gathering and analysing primary and secondary data, drawing evidence-based conclusions, and presenting a structured, well-referenced report.