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Food, Hospitality and Catering

WJEC GCSE Food and Nutrition: Revision Guide

Author(s): Jayne Hill

awarding body: WJEC

level: GCSE

isbn: 978-1-908682-94-9

subject: Food Preparation and Nutrition




Please note this is for Welsh centres, if you are an English centre, then you need the Eduqas version. 

Sample pages from chapters on ‘Diet and Good Health’ and ‘Fruit and Vegetables’ are now available. Click on the sample pages button below.





The Revision Guide is ideal for consolidating your students’ knowledge both at home for revision, and at school as a topic-by-topic summary as the course progresses

Information is presented in a colourful and highly visual way, with numerous photos and diagrams used to explain key concepts

It provides the essential underpinning knowledge students will need to recap and revise this new course

Mindmaps summarise the key learning for each topic

Grade Boost and QuickFire Questions help students reinforce and check their learning

Important terminology is highlighted and defined throughout

Includes practice Exam-style questions with suggested answers and commentary



Introduction, Section 1 – Core Knowledge: Nutrition; Diet and good health; Food science; Food spoilage; Food provenance; Cultures and cuisines; Technological developments; Factors affecting food choice; Section 2 - Practical & Food Preparation Skills, Section 3 – Commodities: Cereals; Fruit & vegetables; Milk, cheese & yoghurt; Meat, poultry, fish & eggs; Beans, nuts & seeds; Butter, oil, margarine & sugar, Glossary of key terms


About the author:

Jayne Hill qualified in 1978 as a Home Economics teacher from St Osyth College, Essex. She currently teaches both GCSE and A level specifications at Plymouth High School for Girls, and over her career has worked for several exam boards as both examiner and coursework moderator and latterly as principal examiner.