GCSE Food Prep & Nutrition Student resources

Chapter 1. Macronutrients – Protein, Fats & Carbohydrates
Chapter 1. Micronutrients – Vitamins & Minerals and Water
Chapter 2. Nutritional Needs & Health
Chapter 3. Cooking of Food & Heat Transfer
Chapter 4. Food Science. Functional and Chemical Properties of Protein, Fats, Carbohydrates & Raising Agents
Chapter 5. Food Spoilage & Contamination
Chapter 6. Principles of Food Safety
Chapter 7. Factors Affecting Food Choice
Chapter 10 Environmental Impact & Sustainability
Chapter 11. Food Production
Chapter 11. Technological Developments
Condensed FPN knowledge organisers