Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust. / A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals. / Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. / Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios. / The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts. / Exam-style questions help prepare students for assessment. / Includes a recipe chapter with step-by-step instructions which provides: Coverage of the Unit 1 Practical Work Skills list; advice on how to develop higher level skills and suggestions for other recipes students can research; activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods

 

This book is aimed at children in secondary school.

There are 416 pages in this book. This book was published 2019 by Illuminate Publishing .

Anita Tull is the author of several books including 'Food Technology: An Introduction' and 'Food Technology to GCSE'. Lyndsey Jackson is a principal examiner for a major awarding body. Jan Shally is a principal examiner for a major awarding body.

This book has the following chapters: Section 1: Food Safety, Chapter 1: Micro-organisms and food safety, Chapter 2: Food allergens, Chapter 3: Food safety in practice, Section 2: Nutrition, Chapter 4: Structure of nutrients, Chapter 5: Classification of nutrients, Chapter 6: Food production methods and their effects on nutrients, Section 3: Nutritional needs of humans, Chapter 7: Functions of nutrients in the body, Chapter 8: Unsatisfactory nutritional intake, Chapter 9: Nutritional needs of specific groups, Section 4: Diets Chapter 10: Analysis of diets, Section 5: Menu planning, Chapter 11: Interpreting recipes for complex menus, Chapter 12: Planning menus, Section 6: Preparation and cooking techniques Chapter 13: Use of tools in food preparation, Chapter 14: Using advanced techniques, Chapter 15: Quality assurance, Chapter 16: Advanced cooking techniques, Chapter 17: Presentation techniques Chapter 18: Recipes Chapter 19: Exam preparation and guidance Chapter 20: Assignment preparation and guidance