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Food Preparation and Nutrition
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36 lessons Food Preparation and Nutrition

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Food spoilage

- Lesson with 47 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Fat soluble vitamins

- Lesson with 10 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Packaging

- Lesson with 17 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Carbohydrates

- Lesson with 22 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Technological developments

- Lesson with 36 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Alternative proteins

- Lesson with 14 slides
Food Preparation and NutritionLower Secondary (Key Stage 3)

Packaging

- Lesson with 18 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

6 Fats

- Lesson with 16 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

2 Raising agents

- Lesson with 18 slides
Food Preparation and NutritionLower Secondary (Key Stage 3)

Primary and secondary processing - revision

- Lesson with 45 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Religious food rules

- Lesson with 17 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Food Preservation

- Lesson with 27 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Factors affecting food choice

- Lesson with 16 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Macronutrients - protein

- Lesson with 23 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Macronutrients - protein

- Lesson with 21 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Sensory analysis and perception

- Lesson with 22 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Packaging and labelling and preservation

- Lesson with 19 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Fats and sugars

- Lesson with 36 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Energy balance

- Lesson with 35 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Protected Geographical Indication, Protected Designation of Origin and Traditional Speciality Guaranteed in the UK

- Lesson with 14 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

The Science of Ingredients: Achieving Results through Working Characteristics and Properties

- Lesson with 22 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Food spoilage

- Lesson with 47 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

3 Food spoilage

- Lesson with 33 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

1 Recap Eatwell guide and 8 tips

- Lesson with 23 slides
Food Preparation and NutritionLower Secondary (Key Stage 3)

7 Minerals

- Lesson with 11 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Different dietary groups and special diets

- Lesson with 27 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

The effect of heating on food

- Lesson with 27 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Fruit and vegetables

- Lesson with 34 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Vitamins - water soluble

- Lesson with 11 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

Cultures and cuisines

- Lesson with 45 slides
Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE
Lower Secondary (Key Stage 3)Upper Secondary (Key Stage 4)