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WJEC GCSE Food and Nutrition PDF

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Preview WJEC GCSE Food and Nutrition

Cover Page: i Title Page Page: i Copyright Page: ii Contents Page: iii Acknowledgements Page: iv Introduction to WJEC GCSE in Food and Nutrition Page: vi How to use this book Page: viii Food and nutrition in Wales Page: ix Section 1 Food commodities Page: 1 Chapter 1 Food commodities Page: 2 Section 2 Principles of nutrition Page: 35 Chapter 2 Macronutrients and micronutrients Page: 36 Section 3 Diet and good health Page: 59 Chapter 3 Energy requirements of individuals Page: 60 Chapter 4 Plan balanced diets Page: 68 Chapter 5 Calculate energy and nutritional values of recipes, meals and diets Page: 95 Section 4 The science of food Page: 101 Chapter 6 The effect of cooking on food Page: 102 Chapter 7 Food spoilage Page: 133 Section 5 Where food comes from Page: 151 Chapter 8 Food provenance Page: 152 Chapter 9 Food manufacturing Page: 168 Section 6 Cooking and food preparation Page: 183 Chapter 10 Factors affecting food choice Page: 184 Chapter 11 Preparation and cooking techniques Page: 204 Chapter 12 Developing recipes and meals Page: 245 Section 7 Non-examination assessment: Food and nutrition in action Page: 259 Chapter 13 Assessment 1: Food investigation assessment Page: 260 Chapter 14 Assessment 2: Food preparation assessment Page: 266 Section 8 The written examination: Principles of food and nutrition Page: 281 Chapter 15 The written examination: Principles of food and nutrition Page: 282 Glossary Page: 296

Description:
Exam Board: WJEC Level: GCSE Subject: Food & Nutrition First Teaching: September 2016 First Exam: June 2018 Engage your students in all aspects of food and nutrition, improve their practical food preparation skills and prepare them for assessment with this book written specifically for the new WJEC Food and Nutrition GCSE for Wales. This book is endorsed by WJEC. - Ensures your students understand the subject content with accessible explanations of all concepts, including simple definitions of key words - Develops cooking and food preparation skills with engaging and cost-effective practical activities throughout - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners - Includes extensive guidance on the Food Preparation and Nutrition in Action non-examination assessment tasks - Prepares students for the written exam with exam preparation advice and practice questions with worked answers, mark schemes and commentary
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