← Food Preparation & Nutrition syllabus

WalesFood Preparation & Nutrition

Area 2: Principles of nutrition

5 dot points across 5 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What are carbohydrates, why does the body need them, and what is the difference between sugars, starch and fibre?

Carbohydrate as a macronutrient: its function in the body, sugars (simple) and starch (complex), free sugars, dietary fibre, food sources, and the effects of too much or too little.
A focused answer to the WJEC Food Preparation and Nutrition principles of nutrition topic on carbohydrate, covering its function, simple sugars and complex starch, free sugars, dietary fibre, food sources, and the effects of eating too much or too little.
9 min answer →

What are fats and oils, why does the body need them, and what is the difference between saturated and unsaturated fat?

Fat as a macronutrient: its function in the body, saturated and unsaturated fats, fatty acids, cholesterol, food sources, and the effects of too much or too little fat.
A focused answer to the WJEC Food Preparation and Nutrition principles of nutrition topic on fat, covering its function, saturated and unsaturated fatty acids, cholesterol, food sources, and the effects of eating too much or too little fat.
9 min answer →

What are minerals and why does the body need them, and why is water so important in the diet?

Minerals as micronutrients (calcium, iron, sodium) and water: their functions, food sources, deficiency and excess effects, and the importance of hydration.
A focused answer to the WJEC Food Preparation and Nutrition principles of nutrition topic on minerals and water, covering calcium, iron and sodium, their functions and sources, deficiency and excess effects, and why water and hydration matter.
9 min answer →

What is protein, why does the body need it, and what is the difference between high and low biological value protein?

Protein as a macronutrient: its function in the body, amino acids and essential amino acids, high and low biological value protein, protein complementation, food sources, and the effects of too little or too much.
A focused answer to the WJEC Food Preparation and Nutrition principles of nutrition topic on protein, covering its function, amino acids, high and low biological value protein, protein complementation, food sources, and the effects of deficiency and excess.
9 min answer →

What are vitamins, why does the body need them, and what is the difference between fat-soluble and water-soluble vitamins?

Vitamins as micronutrients: fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B group and C), their functions, food sources, deficiency effects, and how cooking affects them.
A focused answer to the WJEC Food Preparation and Nutrition principles of nutrition topic on vitamins, covering fat-soluble vitamins A, D, E and K and water-soluble B group and C vitamins, their functions, food sources, deficiency effects, and the effect of cooking.
10 min answer →