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 Bristol Free School

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KS4 Curriculum Guide - Year 10 Food & Nutrition
Term 1- Weeks 1-7Commodity: Meat, fish, poultry, eggs
Students will learn how meat, fish, poultry and eggs are produced, and how they are processed and stored. Students will learn how to portion a chicken and fillet a fish. Technological developments such as intensive farming will be discussed. Students will consider the nutrients found in these commodities including sources, functions, deficiencies, excess, daily requirements. Dietary requirements of consumers will be considered, in particular in relation to protein and the effect of saturated fat in the diet. Food Science Investigation: Protein Denaturation
Assessment: End of Unit Written ExamKey Words and Terms
 
Term 2- Weeks 8-14Commodity: Cereals   
Students will learn how a range of different cereals are produced, and how they are processed and stored. Technological developments such as GM crops will be discussed. Students will consider the nutrients found in different cereals including sources, functions, deficiencies, excess, daily requirements. Dietary requirements such as Coeliacs will be considered, and the role of cereals as a staple food. Students will also consider how climate, soil and other environmental factors affect the types of cereals which can be grown.
Assessment: End of Unit ExamKey Words and Terms
 
Term 3-4- Weeks 15-25Commodity: Fruit and Vegetables
Students will be introduced to the concept of provenance, and how fruits and vegetables are classified, grown, processed and stored. Students will consider the nutrients found in fruits and vegetables including sources, functions, deficiencies, excess, daily requirements. Students will learn about the guidelines for health, and consider the factors affecting food choice. Dietary requirements of different target groups will be considered. Environmental impact and sustainability will be considered in relation to food production.
Assessment: End of Unit ExamKey Words and Terms
 
Term 5- Weeks 26-32Dietary needs of Individuals    
Students will learn about the dietary needs of individuals at different life stages, students will explore the following age groups: Babies and toddlers, adults and older people and the elderly. Students will understand the energy requirements of young children, identify the nutrients needed and explain why they need these nutrients. Students will consider the changing nutritional needs of adults and the elderly and how specific nutritional needs of adults can be addressed through diet. Students will be introduced to religious factors that affect food choice and how certain religions have rules on eating and drinking certain foods. Students will be able to understand the reasons why people choose to be a vegetarian, be able to describe the differences between the types of vegetarians and be able to make suggestions for alternative meals that will provide all the necessary nutrients. Students will be introduced to planning a balances diet for a specific dietary needs and intolerance's.
Assessment: End of unit ExamKey Words and Terms
 
Term 6- Weeks 33-40Energy Requirements of individuals
Students will be able to understand that we need energy in our bodies to function, they will be able to list all the energy requiring functions of the body and be able to identify energy rich foods. Students will be able to calculate BMR/EAR and understand that increasing activity will increase energy needs. Students will understand that the amount of calories needed per day to maintain weight will differ from person to person and understand the causes of this difference.
Assessment: Practical MOCK NEA 2 Key Words and Terms
 
Term 6- Weeks 33-40Science of food and why we cook.   
Students will understand how to adapt a meal to provide a reduction in a particular nutrients, they will be able to suggest ways to reduce fat, sugar, or salt content. Students will be introduced to why we cook food and be able to identify the specific reasons why we cook food. They will understand the chemistry involved when cooking food. Students will know the meaning of the scientific terms, Rising/Thickening/dissolving/setting/mailard reaction/caramelisation.
Assessment: Walking Talking Mock Paper Key Words and Terms
 

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