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
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3.2.1.2 Fats
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3.2.1.3 Carbohydrates
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3.2.2 Micronutrients
3.2.2.1 Vitamins
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3.2.2.2 Minerals
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3.2.2.3 Water
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3.2.3 Nutritional needs and health
3.2.3.1 Making informed choices
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3.2.3.2 Energy needs
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3.2.3.3 How to carry out nutritional analysis
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3.2.3.4 Diet, nutrition and health
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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
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3.3.1.2 Selecting appropriate cooking methods
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3.3.2 Functional and chemical properties of food
3.3.2.1 Proteins
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3.3.2.2 Carbohydrates
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3.3.2.3 Fats and oils
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3.3.2.4 Fruit and vegetables
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3.3.2.5 Raising agents
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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
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3.4.1.3 Microorganisms in food production
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3.4.1.4 Bacterial contamination
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3.4.2 Principles of food safety
3.4.2.1 Buying and storing food
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3.4.2.2 Preparing, cooking and serving food
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3.5 Food Choice
3.5.1 Factors affecting food choice
3.5.1.1 Factors which influence food choice
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3.5.1.2 Food choices
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3.5.1.3 Food labelling and marketing influences
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3.5.2 British and international cuisines
3.5.2 British and international cuisines
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3.5.3 Sensory evaluation
3.5.3 Sensory evaluation
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3.6 Food Provenance
3.6.1 Environmental impact and sustainability
3.6.1.1 Food sources
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3.6.1.2 Food and the environment
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3.6.1.3 Sustainability of food
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3.6.2 Food processing and production
3.6.2.1 Food production
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3.6.2.2 Technological developments
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