Specification points
WJEC GCSE Food and Nutrition 3580QS
50 points in 3 topics, with WJEC's codes and titles.
Codes and titles are read by a script from WJEC's published specification and have not been checked by a person. What each point covers is in the specification itself: WJEC’s specification.
1 Unit 1: Principles of Food and Nutrition
- 1.1 Food commodity groups
- 1.1.1 Food commodity groups
- 1.2 Nutrients for a balanced diet
- 1.2.1 Macronutrients
- 1.2.2 Micronutrients
- 1.2.3 A balanced diet
- 1.3 Diet and health
- 1.3.1 How nutritional needs change over the life stages
- 1.3.2 Dietary needs and nutritional deficiencies
- 1.3.3 Other factors affecting food choices
- 1.4 Cooking food
- 1.4.1 Why we cook food
- 1.4.2 Methods of heat transfer
- 1.4.3 Cooking methods
- 1.5 Food spoilage
- 1.5.1 Storage and temperature control
- 1.5.2 Hygiene and safety
- 1.5.3 Preservation
- 1.5.4 Food poisoning
- 1.6 From field to fork
- 1.6.1 Food origin
- 1.6.2 Food and the environment
- 1.6.3 Primary and secondary food processing
2 Unit 2: Food Investigation
- 2.1 The science of food
- 2.1.1 The working characteristics of ingredients in a recipe
- 2.1.2 The functional properties of ingredients in a recipe
- 2.1.3 The chemical properties of ingredients in a recipe
- 2.2 Planning a food science experiment
- 2.2.1 Planning a food investigation
- 2.2.2 The role of variables in a food experiment
- 2.2.3 Testing sensory qualities
- 2.3 Food science in action
- 2.3.1 Conducting a food investigation
- 2.3.2 Collecting, analysing and presenting results
- 2.3.3 Reflection and evaluation
3 Unit 3: Food and Nutrition in Action
- 3.1 Factors affecting food choices
- 3.1.1 The factors that influence food and ingredient choices
- 3.1.2 Making choices about food and ingredients
- 3.2 Food planning, preparation and cooking techniques
- 3.2.1 Planning to cook
- 3.2.2 Techniques for preparing, cutting and cooking food outcomes
- 3.2.3 Hygiene practices and procedures
- 3.3 Cooking for an audience and purpose
- 3.3.1 Selecting and adapting recipes to produce food outcomes
- 3.3.2 Selecting and using suitable preparation, cutting and cooking techniques
- 3.3.3 Exploring the nutritional values of food outcomes
- 3.3.4 Evaluating the success of food outcomes