GCSE Food Preparation and Nutrition (AQA)

Covers fat-soluble vitamins (A, D, E, K), water-soluble vitamins (B1, B2, B3, B9, B12, C), minerals (calcium, iron, sodium, fluoride, iodine, phosphorus), and water for AQA GCSE Food Preparation and Nutrition.

Covers the Eatwell Guide, nutritional needs across life stages, dietary groups (vegetarian, vegan, coeliac, lactose intolerant), energy balance, BMR, PAL, and diet-related health conditions for AQA GCSE Food Preparation and Nutrition.

Covers why food is cooked, heat transfer methods, and the functional and chemical properties of proteins, carbohydrates, fats, fruit and vegetables, and raising agents for AQA GCSE Food Preparation and Nutrition.

Covers microorganisms, the danger zone, food poisoning bacteria (Campylobacter, Salmonella, E. coli, Listeria, Staphylococcus aureus), food spoilage, storage, cross-contamination and personal hygiene for AQA GCSE Food Preparation and Nutrition (8585) section 3.4.

Covers factors affecting food choice, religious and ethical food choices, allergies and intolerances, food labelling, marketing, British and international cuisines, and sensory evaluation for AQA GCSE Food Preparation and Nutrition (8585) section 3.5.

Covers food sources, organic and conventional farming, animal welfare, sustainable fishing, food miles, environmental impact, food security, primary and secondary processing, fortification and food additives for AQA GCSE Food Preparation and Nutrition (8585) section 3.6.

Covers exam structure, command words, MCQ technique, structured question technique, and comprehensive revision of nutrition, food science, food safety, food choice and food provenance for AQA GCSE Food Preparation and Nutrition (8585).