GCSE Food Preparation and Nutrition (AQA)
18 free revision lessons in 5 units. Open the course or go straight to a lesson.
Food, Nutrition & Health
Macronutrients and micronutrients, water and hydration, planning balanced diets across life stages, energy needs and nutritional analysis, and the links between diet and health.
- Macronutrients — Protein, Fats and Carbohydrates
- Micronutrients, Water and Antioxidants
- Nutritional Needs, Life Stages and Diet Planning
- Energy Needs and Nutritional Analysis
- Diet, Nutrition and Health — Diet-Related Disease
Food Science
Why food is cooked and how heat is transferred, choosing cooking methods to conserve or modify nutrients, and the functional and chemical properties of proteins, carbohydrates, fats, fruit, vegetables and raising agents.
- Why Food is Cooked and Heat Transfer
- Functional Properties — Proteins and Carbohydrates
- Fats, Fruit & Vegetables and Raising Agents
Food Safety
Food spoilage and the growth of microorganisms, bacterial contamination and the main food-poisoning bacteria, and the principles of safe buying, storing, preparing, cooking and serving of food.
- Food Spoilage and Microorganisms
- Bacterial Contamination and Food Poisoning
- Principles of Food Safety — Buying, Storing and Preparing
Food Choice
The factors that influence what we eat, food choices linked to religion, culture, ethics and medical needs, food labelling and marketing, British and international cuisine, and sensory evaluation.
- Factors Affecting Food Choice
- Food Choices — Religion, Culture, Ethics and Medical Needs
- Food Labelling and Marketing Influences
- British & International Cuisine and Sensory Evaluation
Food Provenance
Where food comes from and how it is farmed, the environmental impact and sustainability of food, food security, and how food is processed, produced and developed for better health.
- Food Sources and Farming
- Food, the Environment and Food Security
- Food Processing, Production and Technological Developments