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An invaluable aid for consolidating knowledge both at home for revision, and at school as a topic-by-topic summary as the course progresses.
Take a look by clicking on the sample pages button below or sign up for an evaluation:
Illuminate is the winner in the Food Teachers Centre Big Revision Guide Review 2017. Our AQA GCSE Food Preparation & Nutrition Revision Guide was awarded the most stars compared to Hodder, CGP and Collins with 52 out of a possible 60.
“The engaging pages of this revision guide offer students plenty of useful techniques to help in a practical way, reinforce their learning, revise and prepare for the exam. The layout is clear and easy to follow and will encourage students to work through the book both in class and at home. With its attractive, bright, unpretentious layout and pertinent illustrations which relate to students' lives, this revision guide will stimulate and encourage revision. The extensive amount of different and differentiated revision activities, tips and advice provide support for both students and teachers.“ Joe Mann, Food Teachers Centre
Written by renowned author Dr Anita Tull, this revision guide will provide your students with reassuring support as they study through the course and all the essential knowledge they need to revise for their written exam. The information is presented in a colourful and highly visual way, with numerous photos and diagrams used to help explain key concepts
- Summaries are included for every topic in the course
- Mindmaps help students remember what they are revising
- Key terms needed for exam answers are provided for every topic
- Activities provide support for learning topics and testing knowledge
- Revision Tips give ideas and suggestions about different ways of revising
- Exam skills and techniques are reinforced with a dedicated chapter of advice and guidance
- Practice exam-style questions (with answers available) provide plenty of practice for the exam
Contents
Chapter 1: Nutrients
Chapter 2: Nutritional needs and health
Chapter 3: Cooking of food and heat transfer
Chapter 4: Functional and chemical properties of food
Chapter 5: Food spoilage and contamination
Chapter 6: Principles of food safety
Chapter 7: Factors affecting food choice
Chapter 8: British and international cuisines
Chapter 9: Sensory evaluation
Chapter 10: Environmental impact and sustainability
Chapter 11: Processing and production
Chapter 12: Getting ready for the written examination
Answers
About the author:
Anita Tull is the author of several renowned student books, including Food and Nutrition 3rd Edition and The Good School Food Guide. She has taught food, nutrition and cooking skills to both children and adults in a range of different schools and colleges. Anita has recently taught AQA GCSE Food and Nutrition at a school in Tunbridge Wells and been awarded a PhD by the Centre for Food Policy, City University, London for a thesis entitled 'Why teach (young) people how to cook? A critical analysis of education and policy in transition'. |
