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GCSE Food Preparation and Nutrition AQA (8585)
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3.2 Food, Nutrition and Health
3.2.1 Macronutrients
3.2.1.1 Protein
3.2.1.3 Carbohydrates
3.2.2 Micronutrients
3.2.2.1 Vitamins
3.2.2.2 Minerals
3.2.2.3 Water
3.2.3 Nutritional needs and health
3.2.3.1 Making informed choices
3.2.3.3 How to carry out nutritional analysis
3.2.3.4 Diet, nutrition and health
3.3 Food Science
3.3.1 Cooking of food and heat transfer
3.3.1.1 Why food is cooked and how heat is transferred
3.3.1.2 Selecting appropriate cooking methods
3.3.2 Functional and chemical properties of food
3.3.2.1 Proteins
3.3.2.2 Carbohydrates
3.3.2.3 Fats and oils
3.3.2.4 Fruit and vegetables
3.3.2.5 Raising agents
3.4 Food Safety
3.4.1 Food spoilage and contamination
3.4.1.1 Microorganisms and enzymes and 3.4.1.2 The signs of food spoilage
3.4.1.4 Bacterial contamination
3.5 Food Choice
3.5.1 Factors affecting food choice
3.5.1.1 Factors which influence food choice
3.5.1.2 Food choices
3.5.1.3 Food labelling and marketing influences
3.5.2 British and international cuisines
3.5.3 Sensory evaluation
3.5.3 Sensory evaluation
3.6 Food Provenance
3.6.1 Environmental impact and sustainability
3.6.1.1 Food sources
3.6.1.2 Food and the environment
3.6.1.3 Sustainability of food
3.6.2 Food processing and production
3.6.2.1 Food production
3.6.2.2 Technological developments
key:
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