Food Studies2

The Food Studies Lesson Box whiteboard teaching package includes:
Each presentation is broken into lesson size units. When you click on the button on the opening page you go directly to your chosen unit. The units and specific content for each presentation are:
1. A set of GCSE PowerPoint based presentations covering all lesson topics shown below. Perfect for introducing the core content and for revision. Includes unique Lesson Box features to create a lesson to suit each class. Activity buttons reveal starter tasks, discussion points, unit recap, class activities and extension tasks. All content can be changed live without closing the presentation. Select talking avatars to give extra information and generate discussion. Keyword definitions revealed and linked to printable vocabulary worksheets. Store your lesson plans within the presentation.
2. A linked set of Revise and Test presentations to reinforce and assess learning that now include: A narrated video summary of each topic to use prior to the test. PowerPoint based formal tests with printable question and answer sheets. Change and save to match each teaching group or student.
3. A fully licenced network or VLE version of both the above products. Perfect for anywhere learning even on mobile devices.
plus flash tutorials, full support, full site licence. All elements can be customised (even the avatar input)

The Content of the Food & Nutrition Product.
1. A Balanced diet
The units are: Balance and Food Options. These units cover Nutrients in foods, dietary reference values, the food pyramid, adapting food e.g. using convenience foods and food for a healthy diet, the importance of breakfast and the issues around school meals.
2. Food and Energy
The units are: Our energy, Our Needs and The Balance. These units include an explanation of where energy comes from, why the body needs energy, kilojoules and kilocalories, energy sources in the British diet, factors influencing the amount of energy needed e.g. activity levels, EAR's the energy balance, obesity and exercise.
3. Healthy Eating for Life
The units are: The Western Diet, Specific Needs and Eating Issues. These units include the western diet related to health problems, government guidelines in improving the health of the nation, dietary needs of different groups of people e.g. pregnant women, young children, teenagers vegetarians and older people with emphasis on achieving a healthy diet, issues including obesity, food intolerance and food scares.
4. Macro-Nutrients
The units are: What is Food, Protein, Carbohydrates and Fats. These units include nutrients and why we need food, protein sources , non-essential and essential amino acids, LBV's, HBV's, meat replacements, sugars and starches, sources of complex carbohydrates, types of sugar, tooth decay, why we need fat, types of fat e.g. saturated and unsaturated, cholesterol and heart disease.
5. Micro-Nutrients, Water & Fibre
The units are: Vitamins, Minerals, Water & Fibre and Dietary Needs. These units include why we need vitamins and minerals, water soluble and fat soluble, antioxidants, calcium, iron, salt intake, water and dietary fibre, Dietary reference values with an example of an 18 year old female and recommended daily amounts.
6. Preparing Food
The units are: The Process, Methods, and Science. The units include the reasons for cooking food, different ways heat is transferred e.g. conduction, different cooking methods e.g. dry, moist, frying, micro waving, ways to minimise loss of vitamins, the effect of heat on macro nutrients, acids and alkalis.
7. Equipment
The units are: Labour Saving, Preparation and Cooking. These units consider modern time saving kitchen equipment, the uses of different types of equipment including food mixers, blenders, food processors, different methods of cooking including the advantages and disadvantages of microwaves.
8. Additives
The units are: Types, Safety, Reasons and The Consumer. These units include the types and uses of additives in manufacturing food, the safety of additives, the reasons why they are used e.g. to preserve, colour, and flavour and choices for the consumer.
9. Preserving Food
The units are: Preservation, Techniques and effects. These units include micro organisms and enzymes, ways of preserving food e.g. heat, low temperature, drying, chemical methods, removal of air, irradiation and changes to food due to preservation.
10. Keeping Food Safe
The units are: Contamination and Protection. These units include the main causes of food spoilage including enzymes and bacteria, food poisoning, cross contamination, hygiene to avoid food contamination including storage, preparation and cooking, good practice when freezing and defrosting.
11. Consumer Protection
The units are: Protection and Regulations. These units cover consumer law and our expectations, advertising rules, the food safety acts and hygiene regulations, food labelling regulations, date coding, nutritional and other labelling.
12. Society and Food
The units are: Food Choices and Changes. These units include factors that influence food choice including family composition, income and religion, family mealtimes, food trends, shopping trends, aesthetic factors, GM food, organic farming, environmental concerns and school meals.

The Content of the Food Technology Product.

Each presentation is broken into lesson size units. When you click on the button on the opening page you go directly to your chosen unit. The units and specific content for each presentation are:

1. Food as a Material
The units are: Food Needs, Nutrients and Key Ingredients. These units cover nutrition, healthy eating and government guidelines, the main food groups and their application in cooking, the properties of eggs, dairy products, meat, fish and fats.
2. Food as an Ingredient
The units are: Structures and Using Ingredients. These units explore the working characteristics of food and the combining of ingredients including colloidal structures, suspensions, gels, emulsions, foam, raising agents, ratio and proportion, cakes and breads.
3.Food Production in Industry
The units are: Development, Production, Efficiency and Packaging. The units include the process of food production from design to packaging including product specification, safety, critical control points, quality control, standard components and equipment.
4. Food Design Ideas
The units are: The Design Brief, Getting Started, Research and The Design Criteria. These units cover the factors to consider when designing a food product while also leading the students through steps needed for their coursework including the design brief, market research, questionnaires, sensory evaluations, manufacturing considerations and the design criteria.
5. Design Prototypes
The units are: Ideas and Specifications. These units explore prototypes and checking these against the design brief and criteria, testing and evaluation and modifying the design for the specification taking into account industrial practice, using standard components and using ICT.
6. Testing and Developing the Food Product
The units are: Development, Testing and Analysis. These units include objective and sensory testing plus analysing results leading to final production specifications.
7. Making The Product
The units are: Production Plan, Quality Control, HACCP, and Your Product. These units include inputs, processes and outputs, production flowcharts, quality control checkpoints, safety and hygiene, HACCP, packaging and labelling.
8. Evaluating the Product
The units are Evaluating, and The Final Elements. These units cover the final elements in production and also the coursework process with the final stage of of evaluation including testing the product, sensory analysis, evaluation during production, working economically, moral and environmental issues and finally consideration of further development.
Note units 4 to 8 are designed to also help students through the coursework process.

ORCA Education

Food Studies Content