GCSE FOOD PREPARATION AND

NUTRITIONAQA 2018/19

Revision Notes

Name__________The Exam

Your written exam will make up 50% of your final GCSE grade.Your exam is on 10th June 2019.

The content of the exam is made up of 5 core topics: Food, nutrition and health Food science Food safety Food choice Food provenance

The written exam is worth 100 marks. The exam will last 1 hour and 45 minutes.What format will the exam take?The exam will be divided into 2 sections:

Section A will include multiple choice questions. There will be 20 marks available for this section. You will need to answer ALL questions in this section.

Section B will include 5 questions, with a number of sub-questions. There will be 80 marks available in this section. You will need to answer ALL questions in this section.

Advice on answering exam questions Read through the instructions on the front of the paper carefully. Read each question at least twice before answering it. Ensure you

understand what they are asking you to do. Highlight or underline any key words.

Check how many marks are given for each question. This should tell you how many points or pieces of information to include in your answer. The example above is worth 3 marks, 3 answers should be given.

Section AThis consists of 20 multiple choice questions.For each of these questions you will be given 4 possible answers. One answer is required. You will need to shade the box of the correct answer.

Example Name three different foods with a high water content. (3 marks)

Example:

What conditions do bacteria need to survive?

i. Heat, food, dry and time

ii. Acid, moisture, food and warmth

iii. Moisture, food, cool and time

There will be one mark for each correct answer. There is a total of 20 marks in section A.Section BThis will consist of 5 questions, each question will have a number of sub questions. You will need to answer ALL questions in this section.There will be 80 marks available.The number of marks available for each question will vary, make sure you check how many marks each question is worth, as this will help you decide how many how many points or pieces of information you need to include, or how detailed your response should be . For example a one mark question will require one or two words or a sentence, a six mark question will require a much more detailed response – several sentences, given explanations and examples where appropriate (Point, Explain, Examples).

Exam TerminologyBelow are a list of words that you will commonly find in the exam, with an explanation of what they mean.Reasons - A one sentence answer. Pupils must state why and be able to justify/give examples for what they say.Examples - Pupils must be prepared to give more than one. If asked for two, should give two that are significantly different.Explain - Must be a full sentence that includes a reason or justification and in example if it helps.Function/Performance Characteristic - What job it does.

Example:

What conditions do bacteria need to survive?

i. Heat, food, dry and time

ii. Acid, moisture, food and warmth

iii. Moisture, food, cool and time

Evaluate - Students should write from both points of view – the good and the bad.Benefits/Limitations - Advantages/DisadvantagesAnalyse - When asked to analyse you must not describe the information. You should explain its value/how the information will be used.Discuss - Where you are asked to discuss you must give well-reasoned points/explanations. One word is not acceptable. Look at the number of marks awarded to identify how much to write.

Food, Nutrition and HealthNutrients

Macro Nutrients:Protein

CarbohydrateFat

Micro Nutrients:VitaminsMinerals

The Energy BalanceEnergy is obtained from food in the form of carbohydrates, fat, protein and alcohol in the diet. Excess energy is stored in the body as fat tissue.Food and drinks provide us with different amounts of energy because of the variety of nutrients they contain.

1g protein provides 17kJ (4 kcal). 1g carbohydrate provides 16kJ (3.75 kcal). 1g fat provides 37kJ (9 kcal).

Different people need different amounts of energy. It is important to balance the amount of energy we eat with the amount of energy we use up. Keeping our bodies active helps to keep us healthy. Some activities use more energy than others.

The Function of energy:Energy is necessary:

Key Word:

Fortification: is the process of adding micronutrients (minerals and vitamins) to food.

o To maintain life – breathing, heartbeat, maintenance of body temperature.

o For voluntary activitieso For special purposes such as growth, pregnancy and lactation

Energy requirements:The dietary energy required by an individual who is neither gaining nor loosing weight, exactly equals the energy expended on maintenance and physical activity.Average requirements:

– Men = 2900 kcal/12000 kj– Women = 2150 kcal/10500 kj

• Energy requirements depend on:– Body size and composition– Age– Physical activity

FATSFunction of FatEnergy – fat can be stored in the body until needed, when food consumption is restricted the fat already in the body is converted into energyProtection – fat surrounds and protects the body’s vital organs, fat under the skin keeps us warmTaste – fat makes food more appetising it also makes us feel more full because it is slow to digestVitamins – fat provides the body with vital fat soluble vitamins.

Questions?

What will happen if we BURN OFF more calories than we eat?What will happen if we EAT more calories than we burn off?

Nutritional GuidelinesCut Down on Saturated Fats and Trans Fats, as they are known to affect cholesterol levels in body.Saturated Fats Found in:

meat products, meat pies, sausages hard cheese butter and lard pastry cakes and biscuits cream, soured cream and crème fraîche coconut oil, coconut cream or palm oil

Unsaturated fats can be a healthy choice. These types of fats provide us with the essential fatty acids that the body needs. These include the unsaturated fats found in oily fish, which may help prevent heart disease.These are all high in unsaturated fat:

oily fish avocados nuts and seeds sunflower, rapeseed and olive oil and spreads vegetable oils

Omega 3Oily fish is the best source of omega 3 fatty acids. These fatty acids have been shown to help protect against coronary heart disease.

We are recommended to eat at least one portion of oily fish per week.Types of Oily Fish

Salmon Tuna

Mackerel Sardines

PROTEINFunction of Protein

• Growth and repair of the body• Excess can be converted into glucose for energy• Proteins are made up of chains of 20 amino acids. The body can

make 11 of these the rest have to come from our diet. These are known as essential amino acids.

There are 20 different amino acids used in plant and animal proteins. Thousands of amino acids may be joined together to make one type of protein. 11 amino acids can be made in the body. The other 9 MUST come from our food these are called ESSENTIAL AMINO ACIDS.Sources of Protein

• High Biological Value (HBV) Protein Foods contain all the essential amino acids required by the body – these come from animal sources

• Low Biological Value (LBV) Protein foods are lacking in one or more of the essential amino acids, these come from plant sources

Protein Complementation as LBV proteins are lacking in one or more of the essential amino acid they should be eaten in combinations to ensure the body receives all the essential amino acids. E.g. beans on toast.HBV Proteins – Meat, Fish, Eggs, Milk, Yogurt, SoyaLBV Proteins – Baked Beans, Peanuts, BreadAlternative Sources of Protein – TVP (textured vegetable protein) Quorn, Tof

CARBOHYDRATES

Key WordsVisable fat – fats in food that you can see, e.g. fat on meat.Invisable fat- fats on foods that you cannot see, e.g. butter in pastry.Amino Acids – the ‘building blocks’ that join together to make protein molecules.

Function Provide the body with energy Aid growth and repair Excess carbohydrate is stored in the body as fat Assist the passage of digestible materials and waste products

through the intestines (NSP)Types

Starch – Polysaccharides Sugar – Monosaccharides, Glucose, Fructose, Disaccharides,

Lactose, Sucrose NSP - None Starch Polysaccharides (Fibre)

Sugar only provides energy, there are no additional nutrients. Often referred to as empty calories.NSP (fibre) Aids digestion and prevents constipation. In other words it “helps you ”poo”, (None Stop Poo), but don’t say that in the exam!

VITAMINS

EATWELL GUIDE

The Eatwell Guide is split into 5 segments to represent the 5 food groups as followspotatoes, bread, rice, pasta and other starchy carbohydrate foods: 38 %fruit and vegetables: 40 %dairy and alternatives: 8%beans, pulses, fish, eggs, meat and other protein: 12 %oils and spreads: 1%Please note this adds up to 99% due to rounding up.

USEFUL LINKShttps://www.gov.uk/government/uploads/system/uploads/attachment_data/file/508183/Eatwell_guide_whats_changed_and_why_2016.pdf

http:// www.nhs.uk/Livewell/goodfood/Pages/the-eatwell-guide.aspx

https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/508434/Eatwell-16MAR2016England.pdf

https:// www.gov.uk/government/publications/the-eatwell-guide/the- eatwell-guide-how-to-use-in-promotional-material

http://foodandhealthteacher.com/2016/03/17/the-eat-well-plate/

HEALTHY EATING GUIDELINESThe Government recommends that all healthy individuals should consume a diet that contains:

o plenty of starchy foods such as rice, bread, pasta and potatoes (choosing wholegrain varieties when possible)

o plenty of fruit and vegetables; at least 5 portions of a variety of fruit and vegetables a day

o moderate amounts of protein-rich foods such as meat, fish, eggs and alternatives such as nuts and pulses

o moderate amounts of milk and dairy, choosing reduced fat versions or eating smaller amounts of full fat versions or eating them less often

o less saturated fat, salt and sugar5 a dayFruit and vegetables are part of a balanced diet and can help us stay healthy. That’s why it so important that we get enough of them. 5 A DAY highlights the health benefits of getting five 80g portions of fruit and vegetables every day. That’s five portions of fruit and veg altogether, not five portions of each. It is promoted by the government through the NHS. www.nhs.uk/Livewell/5ADAYGuideline Daily Amounts (GDA)GDAs are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.

Because individual requirements for calories and nutrients are different for all people, GDAs are not intended as targets. Instead they are intended to give a useful indication of how a particular nutrient or amount of calories fits into your daily diet. Traffic light colour codingSome front of pack nutrition labels use red, amber and green (traffic light) colour coding. Traffic light colour coding, tells you at a glance if the food has high, medium or low amounts of fat, saturated fat, sugars and salt. red means high amber means medium green means low In short, the more green lights, the healthier the choice. High FibreWhat is the recommended daily fibre intake?An adequate intake of fibre is about 18g a day, however anything up to 30g - 35g is recommended. If you are going to increase the amount of fibre in your diet, you should also drink higher levels of water to compensate the water that is absorbed by the fibre; otherwise this could also lead to constipation.

Exam Questions (Nutrients)1. Sales of cheese products have changed over recent years. The table below

shows percentages of sales for different cheese products.

(a) Using the information shown in the table, name two cheese products that have become more popular since the 1980s

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..(2 marks)

(b) Consumers are now more aware of the need for healthy eating. Evaluate how this has affected the sales of some types of cheese, using the information in the table to help you.

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….(3 marks)

2. Complete the table below to show two different nutrients provided by a lasagne. In each case give the function of the nutrient in the body. An example is given for you.Nutrient Function of this nutrient in the body

Protein For growth, repair and energy

(4 marks)

3. Consumers are encouraged to use the ‘Eat well Plate’. Explain five key features of the ‘Eat well Plate’.

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….(5 marks)

4. Explain the health problems that may occur when a person eats:

too much carbohydrate……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. too little carbohydrate.………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….(4 marks)

5. Why is whole wheat pasta a good choice for consumers with an active and healthy

lifestyle?……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….(4 marks)

MARK SCHEME1. (a) (Using the information shown in the table, name two cheese products that have become more popular since the 1980s.Any two from: cottage cheese, Edam, Mozzarella (2 marks)1.(b) Consumers are now more aware of the need for healthy eating. Evaluate how this has affected the sales of some types of cheeses, using the information in the table to help you.• Advice on low fat diets has led consumers to buy cheeses with a lower fat content• E.g. cottage cheeses, softer cheeses.• Consumers are aware of the health risks e.g. heart disease• Consumers are more aware of the fat content of cheese• Higher fat cheeses have lost sales

• E.g. Cheddar• People may still be buying high fat cheeses but will buy smaller amounts• Consumers will buy other foods instead.• Consumers may buy reduced fat or ‘lite’ products rather than traditional• Sales of vegetarian cheeses have increased as there are more vegetariansAnswer is well explained or may include three of the given answers. Evaluation is clear and makes correct use of the information in the table. (3 marks)One detailed answer or two given answers; the table is either used in a simplistic or limited fashion and some of the evaluation may not be entirely correct. (2 marks)Simplistic answer e.g. people buy more low fat cheeses; candidate evaluates very simply and makes little if any use of the table. (1 mark)No response worthy of credit 0 marks

2. Complete the table below to show two different nutrients provided by a lasagne. In each case give the function of the nutrient in the body. An example is given for you. (4 marks)

Nutrient Function of this nutrient in the bodyProtein For growth, repair and energy

Saturated fat Protects and insulates / warmth Energy Satiation

Carbohydrates (Starch) Energy Protein Growth & repair

energy Hormones production

Vitamin C Healthy skin Healing faster Fights infection Absorption of iron Anti oxidant

Calcium Bones Teeth Healthy muscles Nerves Blood clotting

Iron Red blood cells Carrying oxygen around body Component of haemoglobin

3. Explain five key features of the ‘Eat well Plate’.Recommendations for eating for good health / portion sizeDivided into five sections, named1 Fruit, Veg2 starch3 milk and dairy4 food and drink high in fat and sugar5 meat, fish, egg, beans (protein)• Further details: 1/3 starch, 1/3 fruit and veg, 1/3 other sections• (foods high in fat and sugar smallest section, consumers advised to eat least of these)• Plate is designed to show the importance of eating the correct amount and balance of sectors• Credit can be given for extended answers / reasons of why these are important, eg prevention of medical problems such as heart disease, diabetes etc• Credit can be given for other information on the 8 recommendations for healthy eating – eat more fish, eat less salt, being active and try for a healthy weight, drink

plenty of water, do not skip breakfast, eat more NSP, base meals on starchy foods (1 mark max) 4. Effects of too much carbohydrates:• Excess carbohydrates are stored as fat• Can lead to obesity• Obesity can in turn lead to heart conditions• High blood pressure, strokes, high cholesterol (heart problems)• Diabetes• Excess sugars can lead to dental caries and tooth decay• IBS (Irritable Bowel Syndrome) and other related food intolerancesEffects of eating too little carbohydrates:• Lack of energy/lethargic/tirednesss• Weight loss• Anorexia in extreme cases• Too little fibre can cause constipation• Digestion problems, diverticulisis, bowel cancer

5.Why is whole wheat pasta a good choice for consumers with an active and healthy lifestyle?Give your reasons. More calories / for maintaining energy levels/slow sustained release of energy. High protein / to support growth and repair of muscles High in carbohydrates /sustained energy Some fat but this also needed for energy/relatively low fat content. High in fibre /for digestive system support Light to digest Aids Glycaemic indexReasons needed for full marks.