CCEA GCSE Food and Nutrition: Food and nutrition overview
An overview of the food and nutrition module of CCEA GCSE Home Economics: Food and Nutrition, mapping the macronutrients protein, fat and carbohydrate, the micronutrients vitamins and minerals, water and fibre, and food energy and metabolism, and how they are examined on Unit 1.
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The first module of CCEA GCSE Home Economics: Food and Nutrition is the science of nutrients: what each one is, where it comes from, what the body uses it for, and what happens when you get too much or too little. It sits in Unit 1 Food and Nutrition and is examined on the written paper. This page maps the topics and links to a focused answer page for each one.
What this module covers
- Protein
- A macronutrient for growth and repair, high and low biological value protein, protein complementation for vegetarians and vegans, and the effects of deficiency and excess. Start with Protein.
- Fats
- Saturated and unsaturated fats, visible and invisible sources, the functions of fat, cholesterol and the heart, and the effects of too much or too little. See Fats.
- Carbohydrates
- Sugars, starch and dietary fibre, free and intrinsic sugars, their sources and functions, and the links to tooth decay and obesity. See Carbohydrates.
- Vitamins
- Fat-soluble vitamins A, D, E and K and water-soluble B group and C, their sources, functions and deficiency diseases, and keeping vitamins in food during cooking. See Vitamins.
- Minerals, water and fibre
- Calcium, iron, sodium, phosphorus, fluoride and iodine with their functions and deficiencies, the absorption links to vitamins, and the roles of water and fibre. See Minerals, water and fibre.
- Energy and metabolism
- Energy in kilocalories and kilojoules, the energy values of the macronutrients, energy balance, basal metabolic rate and physical activity level, and the factors affecting energy needs. See Energy and metabolism.
How it is examined
These topics appear on Unit 1, worth 50% of the GCSE. Expect structured questions on the sources and functions of nutrients, comparisons (such as HBV against LBV protein, or saturated against unsaturated fat), named deficiency diseases, energy balance, and longer answers applying nutrition to real diets and groups of people. Marks for quality of written communication are awarded on extended answers.
How to study it
Learn each nutrient as a set: definition, sources, functions, and effects of excess and deficiency. Memorise the named deficiency diseases, the protein complementation idea, the energy values, and the vitamin to mineral absorption links (vitamin D for calcium, vitamin C for iron). Then practise applying the science to meals and life stages, the skill CCEA rewards most, and finish with the module quiz.