Food Science/Home Economics
Food Science/Home Economics
Food Science is taught at King's from Year 9. In their first year all the pupils enjoy two lessons in our purpose build classroom. We hope to teach them all the basic skills required to be self sufficient so they can cater for themselves when they leave school. Pupils are taught to have a good awareness of healthy eating and have lots of fun learning useful skills and tasting new flavours and foods.
GCSE Food and Nutrition is a popular subject for both boys and girls of all abilities. They are challenged and stretched to produce a wide selection of food. Sixty per cent of the final exam grade is based on coursework which requires research skills, good use of ICT, as well as preparation and cooking of some delicious food.
A level has now been introduced into our curriculum. We study many issues within our society ranging from poverty, the role of the family, environmental and health issues. A student recently commented 'this is a course on life!' The topics covered have generated some very interesting debates and opened the eyes of our students and made them aware of those less fortunate than themselves.
GCSE Home Economics
This course will follow the syllabus for Home Economics, Food and Nutrition set by OCR .
The syllabus covers:
- Nutrition and Health - The function and sources of the main macro/micro nutrients in the diet and the consequences of a deficiency of these nutrients in the diet. Dietary guidelines, diet related health issues in society.
- Food commodities- The nutritional value of major food commodities (meat, fish, eggs, milk vegetables etc) and their uses in the diet. The ole of genetically modified and organic foods
- Meal planning- The importance of a balanced diet for good health, and the factors and issues to consider when planning meals all age groups and those with special dietary requirements. How food choice is affected by social and economic factors, and by cultural and religious diversity.
- Food preparation and Cooking- Why food is cooked, cooking methods and the properties and functions of major ingredients.
- Food safety and preservation- The causes of food spoilage, the methods of home and commercial methods of preservation. The principles of hygienic practice in the kitchen and the causes and effects of food poisoning.
- Consumer education- the role of marketing and advertising in influencing food choice. Retail and the rights of the consumer.
Method of assessment -
30% of the total GCSE marks- Food and nutrition short tasks, three small pieces of coursework (approx 7 hours per task).
30% of the total GCSE marks- Food Study task, one study task chosen from a list of themes provided by the exam board (approx 22 hours).
40% of the total marks- Principles of Food and nutrition exam paper, covering aspects of the specification content. (90 minutes)
Mrs R A Vigers – Belgeonne
AS Level Home Economics- Food, Nutrition and Health
Since September 2009 King’s has offered A level Home Economics. The course follows the OCR syllabus – Food Nutrition and Health
This course, five lessons a week, consists of a wide range of topics and will include a large amount of practical food preparation and cooking sessions within the specification. Such core skills enable students to have an understanding of a variety of issues including nutrition, food production, food safety and hygiene, social and environmental matters as well the family and society.
No prior knowledge of the subject is required but the specifications are built on the knowledge, understanding and skills specified for GCSE Home Economics or other Food Science/Technology related subjects.
AS Unit 1 - Society and Health
- Demography - understanding factors that influence and impact population patterns and trends in the UK.
- Family and Society - considers the household, family and individual, their needs, the implications of change and factors affecting the standard of living.
- Key Issues for Society - poverty and employment and the effects of each on society with respect to leisure and housing needs.
- Environmental Issues - the need to sustain our environment, the processes to achieve this and how to manage energy resources in the home.
- Social Issues - the welfare state, how welfare services are provided and the issues related to them.
- Health - factors that cause ill health and major health problems in the UK, how diet can affect them and the value of health education.
Written Examination end of January - 1 ½ hours
AS Unit 2 - Resource Management
- Resources - time, energy and money management factors and how to reduce them whilst balancing income against expenditure and maintain a balanced diet.
- Food Provision - how eating patterns have changed and how to resource and plan meals to meet household and individual needs.
- Selection and purchase of household goods - understanding the food supply chain, retail marketing strategies, sources of information and consumer rights.
- Food preparation and cooking equipment - selection, purchase and use of food preparation and cooking equipment.
- Food safety and hygiene - sources of contamination and food poisoning and the standards applied to monitor food handling and hygiene in the UK.
Written Examination in June - 1 ½ hours
A2 Level Home Economics - Food, Nutrition and Health
From September 2010 King’s have offered an A2 Home Economics course. This course, 5 lessons/week, consists of a wide range of topics and will include a large amount of practical food preparation and cooking sessions within the specification. These practical skills will be essential for the successful completion of the coursework which takes the form of an Investigative Study
The syllabus consists of the following –
Topic 1 - Introduction to nutrition- The concepts of nutrition, different groups of nutrients, the technical terms used, Dietary Reference values, COMA Policy, groups at risk of malnutrition and the treatment for malnutrition.
Topic 2 - Nutrients and energy- The sources and dietary functions of Protein, fats, carbohydrates, vitamins and minerals. The effects of deficiencies and excesses of each nutrient. Identification of good sources of energy in the UK diet, and the effect of storage, preparation and cooking on individual nutrients.
Topic 3 - Nutritional and dietary needs of different groups- The nutritional and dietary needs of babies, pre-schoolchildren, young children, adolescents, adults, the elderly, vegetarians and pregnant and lactating women. How and why nutritional and dietary needs change over a lifetime. Planning well balanced meals for all the groups.
Topic 3 - Properties of food - the nutritional value and choice of meat, fish, eggs, dairy products, cereals, fats & oils, fruit and vegetables, sugar and alternative protein sources. Gain an understanding of the performance characteristics of eggs and flour and the changes that occur in the production of bread, cakes, sauces and pastry. A look at the role of additives in the food industry
Topic 4- Design, development and production of new products- The design and production process of a new product, the cost implications and the promotion of a new product. Health and safety issues including HACCP. food labelling and current legislation associated with it. The current approaches to nutritional labelling.
Topic 5- Developments in the food industry- The issues that are driving change in the UK food industry and the factors affecting food production. The environmental and moral concerns and their effect on food production
Examination in June – 1 ½ hours
The Investigative Study
Each student will explore possible areas of interest from the A2 specification and begin to research a range of relevant issues and factors. The appropriate context and title with clear justification and reasoning is completed. Detailed research is completed showing a clear understanding of the topic, using a wide range of investigative methods. Practical work will be carried out and assessed, this must be relevant to the topic, planned, executed and evaluated thoroughly. Finally a critical evaluation is produced.
The investigative study at A2 is worth 25% of the final A level grade
The A level course provides a foundation for academic or vocational higher education in Food Technology, Nutrition Science, Sports Science and Diet, Consumer Protection and Food Retail and manufacture.
