Food & Nutrition

GCSE AQA Food and Nutrition

Examination

Research Task

Individual Investigation

Subject Content

40% weighting.

Externally assessed.

1 hour 30 minutes paper.

100 marks.

6/8 compulsory questions.

Combination of short answer, structured and free response questions.

15% weighting.

Controlled assessment.

One Research Task.

Approximately 6 - 8 hours.

40 marks.

One Research Task chosen from a range of AQA set tasks.

Tasks can be based on any area of the subject content.

Tasks include research and practical work.

Internally assessed and externally moderated.

45% weighting.

Controlled assessment.

One Individual Investigation.

Approximately 24 - 26 hours.

120 marks.

Candidates choose one of the AQA set tasks as a focus for the study.

Tasks can be based on any area of the subject content.

Tasks include investigative and practical work.

Internally assessed and externally moderated.

Content divided into the following five clear manageable sections

Nutrition, diet and health throughout life

Nutritional, physical, chemical and sensory properties of food in storage, preparation and cooking

Techniques and skills in food storage, preparation and cooking

Factors affecting consumer choice

Food hygiene and safety.

This course aims to:-

Develop knowledge and understanding of the nutritional needs of people within a diverse society.
Develop a critical and analytical approach to decision making and problem solving when choosing ingredients, planning diets for individuals, choosing cooking methods and buying food.
Examine issues that affect the quality of human life, including an appreciation of individual choice and diversity.
Evaluate choices and decisions to develop as informed and discerning consumers.

Resources to Support Learning

These are the main books an website that will be needed to complete both research assignments.

Books

Food and Nutrition Margaret Hague Nelson Thornes

Food and Nutrition Anita Tull Oxford

Hammond’s Cooking Explained Jill Davies Longman

Examining Food and Nutrition Jenny Ridgewell Ridgewell

Food Facts D. Clarke and E. Herbert

Food Tables and Labelling Arnold Bender Oxford

Manual of Nutrition Food Standards Agency FSA

Understanding Ingredients Anne Barnett Heinemann

Dietary Reference Values for Food Energy and