EATING FOR HEALTH

GCSE FOOD -materials and components Micro Nutrients section. The Major nutrients are lipids, proteins and carbohydrates, Micro nutrients are the smaller components of food. Vitamins and minerals are the two key sections. Vitamins. the word vitamin originally comes from the two words Vital and Minerals. Vitamins are typically split into two categories, fat soluble (A,D,E [...]

GCSE FOOD – Materials and components section Lipids. First off a quick way to remember that “Lipids” means Fat.  LIPOSUCTION REMOVES FAT. Lipo, Lipid = Fat. FAT is required by the body as a source of energy, it also required to insulate the body from the cold. Fat is also required to carry vitamins within [...]

Carbohydrates are the second major nutrient in the materials section of GCSE food. Carbohydrates fall into two categories Sugars and Starch. Sugars The sugar we are all used to is called sucrose and is a white crystal material. it is the most preferred of the sugars because of its sweetness level. Typically the chemical name [...]

Protein is the first item in the  Materials and components section of GCSE food. Protein is the building block of all food materials. I would suggest a read of the wiki on Protein for an overall understanding of Protein Click Here Protein is predominantly found in animal based foods, such as meat, milk, eggs etc. [...]

Food comes in different shapes and flavours. It also has different nutritional values. As part of the GCSE Food course you will need to know the 5 key components of food. These are, Protein, Lipids/fats, Carbohydrates, Vitamins and Minerals. The correct balance of these ingredients lead to a healthy lifestyle, however an unbalanced mix will [...]

GCSE FOOD – Materials and Components This Subject matter refers to the science part of GCSE Food Technology, fundamentally the composition of food, the properties of food and the effect that processing has on food. It contains 2 sub sections Classification Of Materials Manipulation and Combining 1. Classification Of materials This section Focus’s on the [...]