AQA GCSE Food Preparation and Nutrition Paper 1

3.2.1 Macronutrients

• 3.2.1.1 Protein Free
• 3.2.1.2 Fats Pro
• 3.2.1.3 Carbohydrates Pro

3.2.2 Micronutrients

• 3.2.2.1 Fat-Soluble Vitamins Pro
• 3.2.2.1 Water-Soluble Vitamins Pro

3.2.3 Nutritional Needs and Health

• 3.2.3.1 Choices for a Balanced Diet 2 notes
  • Healthy Diet Guidelines and Meal Planning Pro
  • Planning for Life Stages and Dietary Groups Pro

3.3.1 Cooking of Food and Heat Transfer

• 3.3.1.1 Reasons for Cooking and Heat Transfer Free
• 3.3.1.2 Selecting Cooking Methods Pro

3.3.2 Functional and Chemical Properties

• 3.3.2.1 Protein Properties Pro
• 3.3.2.2 Carbohydrate Properties Pro

3.4.1 Food Spoilage and Contamination

• 3.4.1.1 Microorganisms and Enzymes Free
• 3.4.1.2 Signs of Food Spoilage Pro
• 3.4.1.3 Microorganisms in Food Production Pro
• 3.4.1.4 Bacterial Contamination Pro

3.4.2 Principles of Food Safety

• 3.4.2.1 Buying and Storing Food Pro
• 3.4.2.2 Preparing, Cooking and Serving Food Pro

3.5.1 Factors Affecting Food Choice

• 3.5.1.1 Influences on Food Choice Free
• 3.5.1.2 Dietary, Cultural, and Ethical Choices Pro
• 3.5.1.3 Labelling and Marketing Influences Pro

• 3.5.2 British and International Cuisines Pro

• 3.5.3 Sensory Evaluation Methods Pro

3.6.1 Environmental Impact and Sustainability

• 3.6.1.1 Food Sources Free
• 3.6.1.2 Food and the Environment Pro
• 3.6.1.3 Sustainability of Food Pro

3.6.2 Food Processing and Production

• 3.6.2.1 Food Production Stages Pro
• 3.6.2.2 Food Technology and Fortification 2 notes
  • Modified and Fortified Foods for Better Health Pro