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AQA 3.2.3.1 Dietary Needs of Different Age Groups - Preschool, 5-12, teenagers, adult, the elderly. The needs of vegetarians and vegans, religious and ethnic diets such as a Hindu or Jewish diet, medical diets such as diabetes, nut allergy or lactose intolerance.

AQA Ch 3.6.2 Food Processing and Production: Primary & Secondary processing and production Milk: pasteurisation, Ultra Heat Treatment, Sterilisation, Micro- filtered milk, Homogenisation, Skimming Additives: advantages and disadvantages Fortification e.g., breakfast cereals, wheat flour, soya products

AQA GCSE FOOD & NUTRITION GLOSSARY - 170 Definitions For Paper 1 written exam. For Example: Braising - Slow-cooking food in a covered pot that also contains liquid, herbs and vegetables Food provenance - Where foods and ingredients originally come from Caramelisation - The breaking up of sucrose (sugar) molecules when they are heated, which changes the colour, flavour and texture of the sugar as it turns into caramel Carbon footprint - A measure of the contribution of something to the emission of greenhouse gases (e.g. food production) Free range - A method of animal rearing that enable the animals to move around rather than be caged or in small pens

3.2.2 AQA GSCE Micronutrients - function, sources, deficiency… Minerals Calcium, sodium, iron, fluoride, iodine, phosphorusVitamin A, B1, B2, B3, B9, B12, C, D, E, K PAL, BMR, Lactose intolerance, Hydration

AQA GSCE 3.2.1 Macronutrients Protein, Fat and Carbohydrates

AQA 1.1.1.1 & 4.2.2.1: Proteins Included is key information set out in a way which is easy to revise. Such as: the 5 functions of protein, the structure of proteins and the effects of a deficiency of protein in the diet

AQA chapter 3.2.3.4 Diet, Nutrition and Health Coronary heart disease, iron deficiency anaemia, diabetes type 2, dental health, bone health - osteoporosis & rickets, obesity. Relevant information such as how diet and lifestyle influences the disease and what foods people should eat or avoid.

AQA 3.4.1 Food Spoilage and contamination Sources, symptoms, control and notes on salmonella, Campylobacter, Listeria Monocytogenes, Escherichia Coli, Staphylococcus aureus, Clostridium Perfringens, Bacillus Cereus.

AQA Chapter 3.3.2.5 Chemical, mechanical and biological raising agents. How raising agents, specifically yeast and bicarbonate of soda works. Application in pastry and sponge mixtures.

3.3.2 Functional and Chemical Properties of Food - Included is key information on Gelatinisation, Caramelisation, Dextrinization, Coagulation and Plasticity