Human Nutrition Part 2 Warnborough College

Overview

Healthy eating makes a healthy body and mind. Topics covered in the Human Nutrition Part 2 course from Warnborough College include how cooking and food processing affect nutrition, recommended nutrient intakes, assessing nutritional needs, planning a balanced diet, timing of meals, needs for special people/groups.

Key facts

Here are just some of the things you may be doing in this course:

• Determine the reasons for cooking food.
• Compare different methods of cooking food in terms of their effect on both health and nutrition.
• Explain the effects on nutrition of cooking different types of foods, for different periods of time
• Explain how meat can be ensured to be fit for human consumption in a raw state, such as in sushi and in smallgoods
• Distinguish between function, effects, and chemistry of different types of food additives, in food preparation
• Evaluate taste and nutritional effects of adding different specified flavourings to five different specified food dishes
• Explain, giving examples of specific foods, how “freshness” of different specified foods, impacts upon nutrient status of those foods
• Explain how physical treatment of different specified foods (eg. cutting or crushing), may affect the food benefit of that food
• Explain different heat treatments for food preservation; in terms of the process, function and affects
• Explain freezing of food, in terms of the process, function and affects
• Define examples of each of the following types of food additives
• Distinguish between function, effects, and chemistry of different types of food additives, in food preservation