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OCR Home Economics for A2 : food, nutrition and health today

Author: Alexis Rickus; Bev Saunder
Publisher: London : Hodder Education, 2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Designed to support students in their study and preparation for A2 Home Economics (Food, Nutrition and Health).
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Genre/Form: Electronic books
Problems and exercises
Problems, exercises, etc
Additional Physical Format: Print version:
Rickus, Alexis.
OCR Home Economics for A2.
London : Hodder Education, 2009
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alexis Rickus; Bev Saunder
ISBN: 9781444166224 1444166220 1299985750 9781299985759
OCLC Number: 798532273
Description: 1 online resource (256 pages)
Contents: Cover; Book title; Contents; Introduction; How to use this book; Acknowledgements; Topic 1 Introduction to nutrition; Concept of nutrition; Balanced diet; Nutritional and energy requirements; Malnutrition; Exam-style questions; Topic 2 Nutrients and energy; Section 1: Protein; Biological value of protein; Novel sources of protein; Section 2: Fats; Sources of fats; Structure of fats and oils; Fat in the diet; Section 3: Carbohydrates; Sugars; Sources of carbohydrates; Dietary fibre (non-starch polysaccharide); Section 4: The micronutrients; Vitamins; Vitamin A; Vitamin D; Vitamin E; Vitamin K. Vitamin B1 (thiamin)Vitamin B2 (riboflavin); Vitamin B3 (niacin); Vitamin B6 (pyridoxine); Vitamin B12; Folic acid; Vitamin C (ascorbic acid); Vitamin supplements; Section 5: Minerals; Iron; Calcium; Phosphorus; Potassium; Zinc; Magnesium; Fluoride; Sodium; Iodine; Section 6: Energy; Why does the body need energy?; Sources of energy; Energy balance; Factors affecting individual energy requirements; Effects of energy imbalance; Exam-style questions; Topic 3 Nutritional and dietary needs of different groups; Babies (0-12 months); Pre-school children (12 months to 4 years). School-age children (4 to 10 years)Adolescents (11 to 18 years); Adults (19 to 50 years); The elderly; Vegetarians; Pregnant women; Lactating women; Exam-style questions; Topic 4 Properties of food; Section 1: Food commodities; Meat; Fish; Eggs; Milk and dairy products; Butter; Cream; Cheese; Yoghurt; Alternative protein sources; Cereals; Pulses; Fats and oils; Fruits and vegetables; Sugar; Sugar substitutes; Section 2: Performance characteristics of eggs and flour; Performance characteristics of eggs; Performance characteristics of flour; Section 3: Behaviour changes in food. Causes of behaviour changesSection 4: Food additives; Groups of food additives; Exam-style questions; Topic 5 Design, development and production of new products; Food product design, development and production; Design, development and production costs; Importance of sensory testing; Risk assessment in the food industry; Importance of food packaging; Food and nutritional labelling; Exam-style questions; Topic 6 Developments in the food industry; Current issues in the UK food industry; Major factors affecting food production; Product range developments; Changes in availability and supply. Exam-style questionsTopic 7 Investigative study; Understanding assessment criterion 1; Understanding assessment criterion 2; Understanding assessment criterion 3; Understanding assessment criterion 4; Assessment advice; How the A2 is examined; Key words used in examinations; Getting ready for your exams; Summary of assessment advice; Answers to exam-style questions; Glossary; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Z; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z.
Responsibility: Alexis Rickus, Bev Saunder.

Abstract:

Designed to support students in their study and preparation for A2 Home Economics (Food, Nutrition and Health).  Read more...

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