Home Economics A2 Unit 2 Food, Nutrition and Health

Home Economics A2 Unit 2 Food, Nutrition and Health

1. Nutritional and dietary needs of different groups

   • The elderly
   • Adults
   • Babies, pre-school children, school age children
   • Adolescents
   • Vegetarians
   • Pregnant and lactating women

2. Properties of Food

   • Food commodoities
   • Performance characteristics of eggs and flour
   • Behaviour changes in food
   • Food additivities

3. Nutrients and Energy

   • Minerals
   • Micronutreints
     • Water soluble vitamins
     • Fat soluble vitamins
   • Carbohydrates
     • Sugars
     • Sources of
     • Dietary Fibre
   • Fats
     • Sources of
     • Structure of fats and oils
   • Protein
     • Biological value
     • Novel sources
   • Energy
     • Why the body needs energy
     • Sources of
     • Energy balance

4. Introduction to Nutrition

   • Concept of nutrition
   • Balanced diet
   • Nutritional and energy requirements
   • Malnutrition

5. Design, Development and production of new product

   • Food products design, development and production
   • Design, development and poruction costs
   • Importance of sensory testing
   • Risk assessment in the food industry
   • Importance of food packaging
   • Food and nutritional labelling

6. Developments in the Food Industry

   • Current issues in the UK Food Indsurty
   • Major factors affecting food production
   • Product range developmens
   • Changes in availability and supply