← Nutrition & Food Science syllabus

Northern IrelandNutrition & Food Science

Principles of Nutrition

7 dot points across 7 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What are the different types of carbohydrate, what do they do, and why does fibre matter?

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.
A CCEA A-Level Nutrition and Food Science answer on carbohydrates: monosaccharides, disaccharides and polysaccharides, free sugars and starch, dietary fibre (NSP), the functions and food sources of carbohydrate, and the recommendations for sugar and fibre intake.
12 min answer →

How is food energy measured, what determines how much we need, and what do the dietary reference values mean?

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.
A CCEA A-Level Nutrition and Food Science answer on energy balance and Dietary Reference Values: the energy value of nutrients, basal metabolic rate and physical activity, total energy needs, the effects of energy imbalance, and the meaning of DRVs, RNI, EAR and the Eatwell Guide.
12 min answer →

What are fats made of, what do they do, and why does the type of fat matter?

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.
A CCEA A-Level Nutrition and Food Science answer on fats and lipids: triglyceride structure, saturated, monounsaturated and polyunsaturated fatty acids, trans fats, essential fatty acids, cholesterol, the functions and sources of fat, and the dietary recommendations.
12 min answer →

Which minerals does the body need, what do they do, and why is water essential?

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.
A CCEA A-Level Nutrition and Food Science answer on minerals and water: the functions and sources of calcium, iron and sodium, mineral bioavailability and absorption, the effects of deficiency and excess, and the functions and importance of water in the diet.
12 min answer →

How do nutritional needs change from pregnancy and infancy through to old age?

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.
A CCEA A-Level Nutrition and Food Science answer on nutritional needs through the life stages: pregnancy and lactation, infancy and weaning, childhood, adolescence, adulthood and the elderly, with the changing energy and nutrient needs and dietary recommendations for each group.
13 min answer →

What is protein made of, what does it do in the body, and how much do we need?

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.
A CCEA A-Level Nutrition and Food Science answer on protein: its amino acid structure, essential and non-essential amino acids, high and low biological value, protein complementation, the functions and sources of protein, and the effects of deficiency and excess.
12 min answer →

What are the fat-soluble and water-soluble vitamins, what do they do, and what happens if we get too little or too much?

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.
A CCEA A-Level Nutrition and Food Science answer on vitamins: the fat-soluble vitamins A, D, E and K and the water-soluble B group and C, their functions and sources, the effects of deficiency and excess, and the loss of vitamins during food preparation and cooking.
12 min answer →