Food Preparation & Nutrition study guides

An overview of the cooking and food preparation content (Area 6) in Eduqas GCSE Food Preparation and Nutrition (C560), mapping food safety, micro-organisms, spoilage and preservation, cooking and preparation skills, food choice and labelling, and the two NEA assessments, and how they are examined.

An overview of the diet and good health content (Area 3) in Eduqas GCSE Food Preparation and Nutrition (C560), mapping the Eatwell Guide and dietary guidelines, nutritional needs through the life stages, diet-related health conditions and special diets, and how they are examined.

An overview of the food commodities content (Area 1) in Eduqas GCSE Food Preparation and Nutrition (C560), mapping the major commodity groups (cereals; fruit and vegetables; milk, cheese and yoghurt; meat, fish and eggs; soya, beans, nuts and seeds; fats and sugars), their value and working characteristics, and how they are examined.

An overview of the principles of nutrition content (Area 2) in Eduqas GCSE Food Preparation and Nutrition (C560), mapping the macronutrients, micronutrients, water and dietary fibre, and energy needs including BMR and PAL, and how they are examined.

An overview of the science of food content (Area 4) in Eduqas GCSE Food Preparation and Nutrition (C560), mapping why food is cooked and heat transfer, the functional and chemical properties of protein and carbohydrate, the functional properties of fats and emulsification, and raising agents, and how they are examined.

An overview of the where food comes from content (Area 5) in Eduqas GCSE Food Preparation and Nutrition (C560), mapping food provenance and production, food and the environment, food security and sustainability, and food processing and production methods, and how they are examined.