HL SUMMER - Year 10 Food

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Food - Year 10
Week commencing	Topic
Monday 12th April	Diet, Nutrition and Health – Obesity https://www.foodafactoflife.org.uk/14-16-years/healthy-eating/health-issues/#obesity Take notes on the 'Obesity' PowerPoint and complete the associated worksheet and the quiz.
Monday 19th April	Diet, Nutrition and Health – Other health related diseases Research: • Coronary Heart Disease • Skeletal disease • Anaemia • Diabetes What are they? What are the risk factors? How can they be prevented/ treated? What are the symptoms? Make a PowerPoint, leaflet or poster for each.
Monday 26th April	Food Choice - Factors affecting food choice https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-choice/#FAFC What factors influence food choice? How do they influence food choice? Take notes on the PowerPoint and complete the worksheet and quiz.
Monday 3rd May	Food choice and religion https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-choice/ Take notes on the PowerPoint labelled 'Religion and Food choice' and complete the worksheet and quiz.
Monday 10th May	Medical conditions and food choice https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-choice/#FAFC Take notes on the PowerPoint labelled 'Medical conditions and food choice' and complete the worksheet and quiz.
Monday 17th May	Food labelling https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-labelling/#label Take notes on the PowerPoint labelled 'Food labelling' and complete the worksheet and quiz.
Monday 24th May	Health Claims https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-labelling/#HC Take notes on the PowerPoint labelled 'Nutrition and Health Claims Regulation' and complete the worksheet and quiz.
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Monday 7th June	MOCK NEA2 – 20 hours Analyse the task and begin research Plan, prepare, cook and present a range of dishes that meet the nutritional needs of the elderly (65+ years). Present three dishes. Task 1: Analyse the task Produce a mind map –what will you need to do to answer the task successfully? Break down each word of the brief, what do they mean and how will you use this in your coursework? For example (insert definition of plan – "I will plan at different stages of the task". "Having a plan will ensure the smooth running of the task") Task 2: Research – set clear aims for the research, concentrate on the life stage, what are their nutritional requirements and why? What may happen if they don’t meet their nutritional requirements? What foods are best? What factors will also play a role in the elderly not being able to meet their requirements? (1-2 pages).
Monday 14th June	MOCK NEA2 Finish research Task 2: Research – set clear aims for the research, concentrate on the life stage, what are their nutritional requirements and why? What may happen if they don’t meet their nutritional requirements? What foods are best? What factors will also play a role in the elderly not being able to meet their requirements? (1-2 pages). Find 10 to15 recipe design ideas which suits the brief. Say how they suit the brief and the skills it includes. Pick 3 or 4 to make.
Monday 21st June	MOCK NEA2 Demonstrating technical skill Make the 3 or 4 dishes you have chosen at the end of the research section. Write these up
Monday 28th June	MOCK NEA2 Plan practical examination Complete a time plan for your practical examination.
Monday 5th July	MOCK NEA2 Practical examination Present a dish with a good level of technical skill and variety. Show creativity and good presentation skills. Take pictures.
Monday 12th July	MOCK NEA2 Final write up and evaluation 1. Results of sensory testing of dish(es). Testers, fair testing, opinions on the dish and any advice and recommendations on how could the sensory qualities of the dish be improved? 2. The costings, portion size and number of servings of each dish. Write up a conclusion to the final cost of the dish. Did the dish provide good value for money for your family? Were you pleased with the overall cost and why? How could you reduce your costs further? 3. The nutritional profile of the dish analysed using BNF explore food nutritional. What nutrients did the dish contain and what ingredients did they come from? Comment on all the amount of protein, carbohydrates, fat, vitamin A, B, C and D, calcium and iron content of the dish. What nutrients were present in high or low quantities? What changes could you make to your dish to make it more nutritionally balanced. 4. How does this dish meet the current guidelines and proportions advised in the Eatwell Guide? What needs to be improved and what you need to do?
Monday 19th July	End of year assessment
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DT Contacts
Miss Bircumshaw	bircumshawh@wscampus.net
Mr Bullock	bullockn@wscampus.net
Mr Halls	hallsd@wscampus.net
Mrs Keith	keithj@wscampus.net
Miss Lazenby	lazenbys@wscampus.net
Miss Matthewman	matthewmanf@wscampus.net

Archive
Please click the links below to access work from previous terms
Spring Term (January - March)	Year 10 Food (Spring Term)
Autumn Term (September - December)	Year 10 Food (Autumn Term)