Food Preparation & Nutrition study guides

An overview of Area 6 (Cooking and food preparation) in WJEC GCSE Food Preparation and Nutrition, mapping factors affecting food choice, sensory evaluation and food safety and hygiene, plus a concise overview of the Component 2 non-exam assessment (the Food Investigation and Food Preparation tasks).

An overview of Area 3 (Diet and good health) in WJEC GCSE Food Preparation and Nutrition, mapping energy and energy balance, planning a balanced diet with the Eatwell Guide and dietary guidelines, nutritional needs across life stages, and diet-related health conditions and intolerances.

An overview of Area 1 (Food commodities) in WJEC GCSE Food Preparation and Nutrition, mapping the commodity groups from bread, cereals and potatoes to fats and sugars, the nutrients each provides, their working characteristics, and how this content is examined in Component 1.

An overview of Area 2 (Principles of nutrition) in WJEC GCSE Food Preparation and Nutrition, mapping the macronutrients protein, fat and carbohydrate and the micronutrients vitamins, minerals and water, their functions, sources and deficiency effects, and how this content is examined.

An overview of Area 4 (The science of food) in WJEC GCSE Food Preparation and Nutrition, mapping why we cook and how heat is transferred, the functional and chemical properties of ingredients, raising agents, and microbiology and food spoilage, and how this content is examined.

An overview of Area 5 (Where food comes from) in WJEC GCSE Food Preparation and Nutrition, mapping food provenance and food miles, food security and sustainability, and food processing and production, and how this content is examined.