Back to Northern Ireland Home Economics: Food & Nutrition
Northern Ireland · CCEAQ&A
Home Economics: Food & NutritionQ&A by dot point
A short Q&A bank for every Northern Ireland Home Economics: Food & Nutrition syllabus dot point. Each question and answer is drawn directly from our worked dot-point page, so you can scan key concepts before opening the long-form answer.
Being an Effective Consumer
- The factors affecting food choice, including physical, economic, social, cultural and religious, ethical and sensory factors, and how they influence what people buy and eat.2Q&A pairs
- Food labelling, including mandatory and voluntary information, nutrition information, traffic-light labelling, allergen information, and date marks, and how labels help consumers make informed choices.2Q&A pairs
- Food provenance, including where food comes from, food miles, local and seasonal food, organic farming, Fairtrade, animal welfare, and food processing and production.2Q&A pairs
- Food security and the sustainability of food, including food waste and how to reduce it, the environmental impact of food, seasonality, and ways consumers can make more sustainable choices.3Q&A pairs
Diet and Health Through Life
- Diet-related conditions, including obesity, coronary heart disease, type 2 diabetes, anaemia, dental caries and bone health (osteoporosis), their links to diet, and dietary ways to reduce the risk.2Q&A pairs
- Current dietary guidelines for a healthy diet, including the Eatwell Guide, the eight tips for healthy eating, and government recommendations on fat, saturated fat, sugar, salt and fibre.2Q&A pairs
- The differing nutritional needs of people at each life stage and of special groups, including pregnancy, babies and weaning, children, adolescents, adults and the elderly.2Q&A pairs
Food and Nutrition
- Energy from food measured in kilocalories and kilojoules, the energy values of macronutrients, energy balance, basal metabolic rate (BMR) and physical activity level, and the factors that affect energy needs.2Q&A pairs
- Carbohydrate as a macronutrient, sugars, starch and dietary fibre (NSP), their sources and functions, free and intrinsic sugars, and the effects of too much or too little carbohydrate.2Q&A pairs
- Fat as a macronutrient, saturated and unsaturated fats, visible and invisible sources, the functions of fat, cholesterol, and the effects of too much or too little fat.2Q&A pairs
- Protein as a macronutrient, its sources, functions and structure, high and low biological value protein, protein complementation, and the effects of too much or too little protein.2Q&A pairs
- Minerals as micronutrients, calcium, iron, sodium, phosphorus, fluoride and iodine, their sources, functions and deficiencies, and the roles of water and dietary fibre in the diet.2Q&A pairs
- Vitamins as micronutrients, fat-soluble vitamins A, D, E and K and water-soluble vitamins B group and C, their sources, functions and deficiency diseases.2Q&A pairs
Practical Food and Nutrition (Unit 2)
The Science of Food
- The reasons for cooking food, the methods of heat transfer (conduction, convection and radiation), the main cooking methods, and the effects of cooking on the appearance, texture and nutritional value of food.2Q&A pairs
- The principles of food preservation and the main methods, including freezing, chilling, canning, bottling, drying, salting, pickling and using sugar, and how each prevents micro-organisms from growing.2Q&A pairs
- The principles of food safety and hygiene, including personal and kitchen hygiene, preventing cross-contamination, temperature control and the danger zone, food-poisoning bacteria, safe storage, and date marks.2Q&A pairs
- Food spoilage, the micro-organisms that cause it (bacteria, yeasts and moulds), the conditions micro-organisms need to grow, enzymic browning, and the signs that food has spoiled.2Q&A pairs
- The functional and chemical properties of ingredients, including aeration, coagulation, gelatinisation, shortening, emulsification, denaturation, dextrinisation and caramelisation.2Q&A pairs