DIGITAL RESOURCE ONLY

Student worksheets - 141 pages

Printable and fillable versions included

Teaching slides

See a sample here

Students will cover the following learning outcomes:

1. Explain the basic principles of food safety and associated legislation

2. Explain the role of nutrients in the body and the concept of a balanced diet

3. Describe the human digestive process

4. List common dietary disorders

5. Discuss contemporary nutritional issues related to food production

6. Identify ingredients relevant to special dietary needs to include low calorie diets, low cholesterol diets, nut and other allergies, vegetarians, diabetics and coeliacs

7. Describe the impact of purchasing, storage, preparation and cooking on nutritional value

8. Demonstrate the versatility of vegetables, as an accompaniment to meat and fish dishes, or as a well balanced stand-alone meal

9. Prepare a limited range of varied and palatable meals for vegetarians.