Nutrition / Diet

Course summary

Year 12 Unit 1 - Meeting Nutritional Needs of Specific Groups: The purpose of this unit is to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs. Through this unit, you will gain an understanding of how to identify hazards and minimize risks when producing food to meet the nutritional needs of specific groups. You will learn about different types of nutrients and how those are used by the body to ensure you can plan a balanced nutritious diet. You will develop advanced skills for preparing, cooking, and presenting nutritious dishes that meet specific needs. Year 13 Unit 2 - Ensuring food is safe to eat. In this unit you will learn about food safety, how micro-organisms can affect food safety, how some foods can cause ill health in people that have intolerances or allergies, and what controls need to be in place to minimize the risks. It is an 8-hour timed supervised assessment completed after May 1st in Year 13. Unit 3 - Experimenting to Solve Food Production Problems. The aim of this unit is for learners to use their understanding of the properties of food to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems, for example, why does ice cream freeze? How do I stop cream curdling? How do I make cakes rise? Why do salad dressings separate? Unit 4 - Current issues in consumer food choice. Students will have the opportunity to develop knowledge and understanding of issues that are currently affecting consumer food choices. Through an investigative study, you will learn about a range of consumer food choice issues and how key stakeholders are responding to these issues. The study will help you to develop the skills needed to effectively plan and carry out an individual research project.