Nutrition & Food Science syllabus, dot point by dot point

Diet-related conditions of bone, teeth and blood: osteoporosis and the role of calcium and vitamin D, dental caries and the role of free sugars and fluoride, and iron-deficiency anaemia and the role of iron and vitamin C, with the dietary advice for each.

Coronary heart disease: atherosclerosis and the link between blood cholesterol, saturated fat, salt and the disease, the dietary, lifestyle and non-modifiable risk factors, the consequences, and the dietary advice for prevention.

Diet and cancer: the dietary and lifestyle factors that raise or lower cancer risk (red and processed meat, fibre, fruit and vegetables, alcohol, obesity and salt), the focus on bowel cancer, and the dietary advice for prevention.

Current dietary guidelines and government strategy: the Eatwell Guide and the 8 tips for healthy eating, the role of bodies such as Public Health England and SACN, reference intakes and food labelling, and public-health initiatives to improve diet.

The functional and chemical properties of nutrients in food: protein denaturation, coagulation and foaming, starch gelatinisation and dextrinisation, the caramelisation of sugar and the Maillard reaction, and how these properties are used in food preparation.

Obesity and weight management: the causes and measurement of overweight and obesity (BMI and energy imbalance), the health consequences, the role of diet, physical activity and lifestyle, and current research and strategies for prevention and management.

Type 2 diabetes: the role of insulin and blood glucose control, the link with obesity, free sugars and lifestyle, the symptoms and complications, and the dietary advice for prevention and management including the glycaemic effect of carbohydrates.

Factors affecting consumer food choice: physiological, economic, social, cultural, religious, ethical, environmental and psychological influences, and the role of marketing, availability and lifestyle in food purchasing decisions.

Food preservation and processing: the principles of preservation (removing the conditions microorganisms need), methods using temperature (chilling, freezing, heat treatment, pasteurisation, UHT, canning), drying, salting and sugaring, chemical preservatives and modified-atmosphere packaging, and their effects on safety, quality and nutrients.

Food provenance and traceability: the origin of food and the supply chain from primary producer to consumer, the importance of traceability and food labelling of origin, assurance schemes and the issues of food fraud and authenticity.

Food quality, additives and labelling: maintaining sensory and nutritional quality, the types and functions of food additives (preservatives, colourings, flavourings, antioxidants, emulsifiers and sweeteners), the legal requirements for food labelling, allergen information and date marking.

Food safety and hygiene: preventing cross-contamination, personal, kitchen and storage hygiene, safe temperatures for cooking, chilling and reheating, the HACCP system of hazard control, and the role of food-safety legislation and enforcement.

Food security: the meaning of food security and food poverty, the factors that threaten the global and local food supply (population, climate change, water and land, conflict, waste and price), and strategies to improve food security.

Food sustainability and ethics: the environmental impact of food production, sustainable and ethical farming (organic, free-range, Fairtrade), food waste and its reduction, the issues around packaging and food miles, and the role of consumer choice.

The microbiology of food spoilage and food poisoning: bacteria, yeasts and moulds, the conditions needed for microbial growth, signs of spoilage, the main food-poisoning bacteria and their sources, symptoms and high-risk foods.

Carbohydrates as a macronutrient: monosaccharides, disaccharides and polysaccharides, free sugars and starch, dietary fibre (NSP), the functions and food sources of carbohydrate, and the dietary recommendations for sugar and fibre.

Energy balance and Dietary Reference Values: the energy value of nutrients, basal metabolic rate and physical activity level, total energy requirements, the consequences of energy imbalance, and the meaning and use of DRVs, RNI, EAR and the Eatwell Guide.

Fats and lipids as a macronutrient: triglyceride structure, saturated, monounsaturated and polyunsaturated fatty acids, essential fatty acids and cholesterol, the functions and food sources of fat, and the dietary recommendations and health effects of different fats.

Minerals as micronutrients: calcium, iron, sodium and other minerals, their functions, food sources and bioavailability, the effects of deficiency and excess, and the functions and importance of water in the diet.

Nutritional requirements and current dietary recommendations for each life stage: pregnancy and lactation, infancy and weaning, childhood, adolescence, adulthood and the elderly, including how energy and key nutrient needs change and the dietary advice for each group.

Protein as a macronutrient: amino acids, the distinction between essential and non-essential amino acids, high and low biological value protein, protein complementation, the functions and food sources of protein, and the consequences of deficiency and excess.

Vitamins as micronutrients: the fat-soluble vitamins A, D, E and K and the water-soluble vitamins B group and C, their functions and food sources, the effects of deficiency and excess, and how vitamins can be lost or destroyed during food preparation and cooking.

An overview of the internally assessed Research Project (Unit A2 2): choosing a focused research question, planning the methodology, gathering and analysing primary and secondary data, drawing evidence-based conclusions, and presenting the findings as a structured report.