Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust.
A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals.
Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification.
Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios.
The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts.
Exam-style questions help prepare students for assessment.
Includes a recipe chapter with step-by-step instructions which provides:
- Coverage of the Unit 1 Practical Work Skills list
- Advice on how to develop higher level skills and suggestions for other recipes students can research
- Activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods.
