Principles of Food Science and Nutrition

Catering and Accommodation Management · Level 6 · 4 Chapters

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Chapters

Apply knowledge of food composition

Apply knowledge of nutritional deficiency and disorders

Apply knowledge of organic chemistry in food production

Apply knowledge of food micro-biology

What Principles of Food Science and Nutrition covers: 15 main topics in 4 chapters

1. Apply knowledge of food composition

1.1 Definition of terms
1.2 Components of balance diet
1.3 Interpretation of food composition tables.
1.4 Nutrients
1.5 Balanced meal plan

2. Apply knowledge of nutritional deficiency and disorders

2.1 Digestion of foods
2.2 Nutritional deficiency diseases

3. Apply knowledge of organic chemistry in food production

3.1 Functional groups
3.2 Hydrocarbons in foods

4. Apply knowledge of food micro-biology

4.1 Food Microbiology
4.2 Microorganism in food.
4.3 Food contamination.
4.4 Food spoilage
4.5 Food poisoning
4.6 Legal requirements in prevention of food poisoning

Revise this unit

Exam-style questions Written to CDACC standard, with answers Test yourself Multiple-choice, one at a time Practise questions Quick recall — check you know the facts

3 more for this unit

Oral exam preparation What the assessor asks, and how to answer out loud Worked calculations Step-by-step maths with the common mistakes Quick cards Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator On site, what would you do? Workplace scenarios Real site situations — what would you do? Turn this into income Where this skill earns — what to charge, how to find clients

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