OCR Food and Nutrition for GCSE: Home Economics

Summary:
This textbook is endorsed by OCR for use with the OCR GCSE Home Economics: Food and Nutrition specification. Packed with the information that students need for their course, it presents the key areas of knowledge in an accessible, uncomplicated and concise fashion.

Illustrated with photos and pictures throughout, it includes: differentiated activities to support higher and lower ability students; exam practice questions (with mark schemes) to support the food and nutrition unit; a chapter on coursework preparation (for the short tasks and Food Study task); and up-to-date coverage of topics such as genetically modified food, fair trade issues and food legislation.

Additional material for teachers is available at www.hodderplus.co.uk/foodandnutrition.

• First book available specifically designed to support this course
• Provides up-to-date coverage of topics such as GM food, fair trade issues and food legislation.
• Provides differentiated activities to support the teaching of students of all abilities
• Contains exam-style questions and mark schemes for the Unit 3 paper, and advice and support for the coursework tasks (short tasks and Food Study task for Units 1 and 2 respectively)

Table of Contents:
About this book
Unit B0001 Food and nutrition short tasks
Planning your short task
Planning and carrying out practical work
Evaluating your practical work and drawing conclusions
Unit B0002 Food study tasks
Research
Planning and carrying out practical tasks
Evaluation and drawing conclusions
Unit B0003 Principles of food and nutrition
Nutrition and health
Function and role of nutrients
The relationship between diet and health
Energy and food
Food commodities
Food commodities
Convenience, organic and functional foods
Meal planning
A balanced diet
Nutritional needs of groups
Food choice
Food preparation and cooking
How and why food is cooked
Ingredients in cooking
Effects of cooking
The function of additives in food products
Food safety and preservation
Food spoilage and preservation
Food safety
Consumer education
The role of food marketing and advertising
Purchasing (buying) foods
Food labelling
Food safety and the law
Preparing for a written exam
Types of questions

About the Author(s):
Anita Tull is the author of several books including 'Food Technology: An Introduction' and 'Food Technology to GCSE'.

Lyndsey Jackson is a principal examiner for a major awarding body.

Jan Shally is a principal examiner for a major awarding body.

Contributors:
Consultants: Lyndsey Jackson and Jan Shally

Readership:
Students following the OCR Home Economics GCSE course.