GCSE FOOD & NUTRITION (CCEA)

Aims

Through studying GCSE Food & Nutrition, pupils will have the opportunities to:

• follow a broad, coherent and worthwhile course of study;

• develop the knowledge, understanding and skills (including practical skills) required for Home Economics: Food and Nutrition;
• develop their knowledge and understanding of human needs in a multicultural society;
• increase their knowledge and understanding of relevant technological and scientific developments;
• develop a critical and analytical approach to decision making and problem solving;
• examine issues that affect the quality of human life, including an appreciation of diversity;
• evaluate decisions so that they develop as informed and discerning consumers;
• develop an interest in and appreciation of the diverse range of food now available; and
• actively engage in studying food and nutrition to develop as effective and independent students.

This course content has been divided into two compulsory units:

• Component 1: Food and Nutrition
• Component 2: Practical Food and Nutrition (Controlled Assessment)

Content	Assessment	Weighting
Component 1: Food and Nutrition	External written examination (2 hours, worth 120 marks) The written paper includes multiple-choice, short and structured questions, and questions requiring extended writing.	50%
Component 2: Practical Food and Nutrition (Controlled Assessment)	Controlled assessment (worth 120 marks) Students complete one task that involves the following: •      Part A: Research and Viewpoints; •      Part B: Justification of Choice; •      Part C: Planning; •      Part D: Practical Activity; •      Part E: Evaluation. Students present the written report on the task in the required format. Teachers mark the task, and CCEA moderate the results.	50%

 

Component 1: Food and Nutrition

In this unit, students learn about the nutritional content of foods and how to meet the specific nutritional and dietary needs of different groups of people. To do this, they modify recipes and plan, prepare and cook meals and dishes that reflect current government nutritional guidelines. They also study how to be an effective consumer in relation to food choice, food safety and managing resources.

Units studied include:

• Eating well
• Food safety
• Energy & Macronutrients
• Micronutrients, fibre & water
• Ages & Stages
• Dietary Disorders
• Special Diets
• Food provenance, processing and production
• Shopping for food
• Factors affecting food choice
• Resource management

The Home Economics Department avails of cookery demonstrations from outside agencies, where possible e.g. the Livestock and Meat Commission.

 

Component 2: Practical Food and Nutrition

In this unit, students carry out a task that develops unique transferable skills. They research the given task title and various viewpoints on it. They choose and justify a practical activity using a range of criteria. They complete the activity in a single session and evaluate all parts of the task.

Students should be able to demonstrate knowledge, understanding and skills by:

• identifying, gathering and recording information from secondary research using a range of sources;
• analysing evidence and information from various viewpoints and justifying their own viewpoint;
• making reasoned justifications and presenting conclusions;
• planning and carrying out practical activities; and
• evaluating their own performance in all aspects of the task.

Skills assessed by controlled assessment

Teachers must assess the following skills through controlled assessment:

• analysing issues and problems;
• identifying, gathering and recording relevant information and evidence;
• analysing and evaluating evidence;
• planning and carrying out practical activities;
• making reasoned justifications and presenting conclusions; and
• evaluating outcomes.