Year 7 Year 8 Year 9 Food nutrition

Year 7 Year 8 Year 9 Food, nutrition and health Why we eat food Hydration Eatwell guide Nutrition Dietary guidelines (2) Food, nutrition and health Eatwell guide Hydration Macronutrients Fibre Carbohydrates Fat Protein Micronutrients Vitamins Minerals Nutritional analysis Energy balance Food, nutrition and health Nutritional needs for different groups of people Food commodities Cereals Milk Fruit and vegetables Meat, poultry and fish Food commodities Cereals Milk Soya, tofu, beans, nuts and seeds Food commodities Cereals – turning wheat into flour Cereals – turning flour into bread and pasta Cereals - oats and rice Food safety Safety and hygiene HATTIE and washing up The 4 C’s Temperature control Bacteria growth Food safety Safety and hygiene Food safety Food choice Sensory evaluation - tasting Food labelling Traffic light labelling Food choice British cuisine International cuisine Sensory evaluation - tasting Food choice Sensory evaluation – tasting Sensory evaluation - sensory tests and star profiles Food labelling Traffic light labelling Food choice Costing food Allergens Factors affecting food choice Food provenance Where does our food come from? Food waste Using seasonal food Food science Why we cook food (2) Cooking food and heat transfer (2) Food science Functional and chemical properties of food – flours affecting taste and texture Food science Enzymic browning Functional and chemical properties of food – gluten formation Functional and chemical properties of food – fats affecting shortening Functional and chemical properties of food – gelatinisation Food science How cooking affects sensory and nutritional properties Functional and chemical properties of food – aeration Functional and chemical properties of food – denaturation Functional and chemical properties of food – coagulation Functional and chemical properties of food – caramelisation