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
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
Dr Anita Tull is the author of several renowned student books, including AQA GCSE Food Preparation and Nutrition (also by Illuminate) and Food and Nutrition 3rd Edition. Over the past four decades she has taught food, nutrition and cooking skills to children and teenagers in a range of different schools. As a lecturer at a Further Education college for adults in London, she taught a range of courses in professional cookery and food safety in catering, and wrote and taught Level 3 Access courses in Food and Nutrition for the Open College Network. In 2015 Anita was awarded a PhD by the Centre for Food Policy, at City University, London.
