The Design & Technology Department

KS4 Design and Technology: Home Economics

Food and Nutrition -This is a new subject which is currently under development at the college.
Students will be preparing for the course which is assessed in 3 main ways:

• Unit B001: Food and Nutrition: Short Tasks Controlled assessment 30%
• Unit B002: Food Study Task •Controlled assessment 30%
• Unit B003: Principles of Food and Nutrition Written examination 40%

During this year we will be focussing on the short task element of the coursework.
Students will cover theory and practical work which will enable them to complete short tasks and prepare them for the written examination.

The topics we shall cover are:

Function and role of nutrients •
The function and sources of the main macro/micro nutrients in the diet
• The consequences of a deficiency of nutrients
• The importance of water in the diet
• The importance of fibre in the diet

Relationship between diet and health
 • The current dietary guidelines, to include the ‘eatwell plate’ showing the balance of foods in a healthy diet
• Major diet-related health issues, to include obesity, coronary heart disease, cancer, high blood pressure, diabetes, osteoporosis • How to adapt meals/diets to follow current dietary guidelines
• The recommended daily amounts of nutrients for different groups

Energy and food
• The main sources of energy in the diet and how energy is measured
• The factors that influence an individual’s energy requirements
• Energy provision, intake/expenditure/imbalance.

 Food commodities - Nutritional value and role
• The nutritional value and types of major food commodities, including meat, fish, eggs, milk, cheese, fruit, vegetables and cereals
• The use of the major food commodities in the diet
• The types and use of convenience foods
• The role of genetically modified, organic and functional foods.
• Fortified foods

Meal planning
Balanced diets Candidates should be able to recognise and understand:
• The term ‘balanced diet’
• The importance of a balanced diet for good health

Nutritional needs of groups
• The issues/factors to consider when planning and serving balanced meals
• Dietary needs of different age groups
• The needs of groups with special dietary requirements, including pregnancy, weight loss, vegetarians, coeliacs, diabetics, food allergies/intolerances, coronary heart disease
• That food choice is affected by social and economic factors
• That food choice is affected by cultural and religious diversity.

 Food preparation and cooking
• Cooking methods
• Why food is cooked
• The transfer of heat to food
• A range of cooking methods, to include grilling, frying, roasting, steaming, poaching, baking, stewing, boiling, barbequing and microwaving

Year 11 Food Technology.

The students will be working on their GCSE coursework until Monday 2nd March  2010.
They will be cooking, evaluating and writing up their work until this date.

From This date they will be working on their pre-release material set by the board which the exam in June will be based on.