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
