1
June 2009
NSP Functions
June 2010
LBV Protein Sources
2
DRV’s and BMR
3
Fat Functions
Water Soluble
Vitamins
Protein Functions
4
Folic Acid Sources
Vitamin C Deficiency
Macronutrients
5
Energy Balance
Micro/Macronutrients
6
Protein
Complimentarity
Riboflavin (B2)
Deficiency
Iron Functions
BMI and BMR
Vitamin C
Deficiency
Water Functions
Factors Affecting
Energy Requirements
Additive Functions
Factors Affecting
BMR
Emulsifying Agents
9.a
Discuss why many
elderly people in
the UK have a poor
diet
Discuss how cultural
and social factors
influence developers
of food products
9.b
Explain why
additives would be
used when
producing food
products
Describe how fruit and
vegetables could be
incorporated into a
product range
targeting toddlers and
young children
10.a
Discuss the effects
of changes in
consumer lifestyles
in the UK and the
opportunities that
these have
provided for food
development
Describe in detail
two methods of
market research
currently used
Discuss how current
issues affect food
choice
Discuss the
significance of
social trends and
changes in lifestyles
on food product
development
Describe the
testing and
evaluation
techniques that
could be used to
assess the viability
of a food product
Describe how world
food resources and
transportation
affect the
opportunities for
food product
development
7
8
10.b
Describe the stages of
food product
development
Jan 2011
Carbohydrate
Functions
Retinol Sources
Excess Sodium
Discuss the
nutritional
considerations
when designing
June 2011
Fat Functions
Jan 2012
Protein Sources
Jan 2013
HBV Protein
Sources
Starch Sources
June 2013
Calcium Sources
Calcium Functions
June 2012
Vitamin D
Deficiency
Iodine Sources
Vitamin D Sources
Cobalamin (B12)
Functions
Iron Deficiency
DRV’s and GDA’s
Iron Sources
Energy Balance
Emulsifiers
Vitamin B
Deficiency
Obesity Causes
Soluble NSP
Sources
Insoluble NSP
Functions
Fortification of
Food Products
Functions of
Starches and
Sugars
Discuss the
influence of current
dietary guidelines
on food product
development
Water Intake
Factors Affecting
BMR
Fortification of
Food Products
Food Preparation
on Vitamins
Protein
Complimentarity
Vitamin A Types
Fat Soluble
Vitamins
Energy
Requirements
Sources of Minerals
Water Loss
Causes of Obesity
Sodium Sources
and Functions
Preservatives and
Flavour Enhancers
Vitamin C Sources
Discuss current
dietary guidelines
and how they may
affect the design of
new food products
Discuss how
current social
and/or financial
issues affect food
choice
Discuss the
influence of food
allergies and
intolerances on
food choice
Explain how
environmental
issues may affect
food choice
Describe how
environmental
issues may impact
on food choice
Describe the
impact of
environmental
sustainability on
food product
development
Discuss the effect
of ‘the media’ on
food product
development
Discuss how
different types of
vegetarian can
meet their
nutritional needs
through their
choice of foods
Describe the
‘design process’ in
the production of
new food products
Describe how a
range of sensory
evaluation
techniques may be
used when
developing a new
food product
Describe how local,
national and global
resources affect the
opportunities for
food product
development
Discuss the
nutritional
considerations
when designing
meals for pregnant
women
Describe the stages
of the design
process that may
be used in the
Explain the use of
ICT in the food
industry
What current
health factors and
concerns need to
be considered
Discuss current
health issues in
relation to planning
meals for children
Explain how
advertising and the
media can affect
food choice. Give
NSP Types
Additive Examples
Heat/Cooking on
Vitamins
Discuss the
influence of
changing consumer
lifestyles on food
product
development
Identify different
communication
methods used in
the development of
new food products
Lipids
Sweeteners and
Colourings
when designing
and developing
new food products
Dairy Produce
Pasta Products
11.b
How would you
prevent bacterial
growth occurring in
high risk foods?
Discuss the
importance of the
information included
on food labels
11.c
Explain the
importance of
labelling on food
products
Sources and
Symptoms of Bacteria
and Factors Required
for Growth
11.a
ready meals for the
elderly
production of new
food products
Cheese and
Tomato Pizza
Discuss, with
reference to
examples, what is
meant by ‘high’,
‘medium’ and ‘low’
risk food categories
Egg-based Desserts
Explain, with
examples, the role
of CAD and CAM in
food product
development
Explain how food
labelling can be
used by different
consumer groups to
make informed
food choices
With regard to the
preparation,
cooking and
storage of food,
discuss ‘Safer Food
Better Business’
when developing
new food products?
and young people
specific examples
Snacks Based on
Cheese
Explain current
food hygiene
legislation
Sweet or Savoury
Pastry Products
Explain the use of
computer
modelling in the
production of food
products
Sweet or Savoury
Rice Products
Describe how food
safety regulations
and legislation
ensure that food
products are safe to
eat
Discuss, with
examples, the
physical, chemical
and biological
contamination of
food products
Food Labelling
Food Poisoning
Symptoms and
Safety Procedures
Multicultural Snack
Products
Foods may be
considered to be in
‘high’, ‘medium’
and ‘low’ risk food
categories. Explain,
with specific
examples from
each category, the
factors affecting
bacterial growth
With reference to a
consumer group of
your choice, explain
why the
information on
food labels is
important