The central focus of this course is the health and wellbeing of people in their everyday living.
A Level Nutrition and Food Science is a relevant, stimulating and enjoyable subject that allows you to develop and demonstrate your knowledge, understanding and skills of factors which impact upon us as humans – for example, diet and health; resource management to meet human needs in a diverse and ever changing society; food safety issues; rapid technological changes and the growth of scientific knowledge and understanding.
This course will also help you to develop and practice higher order critical thinking skills (problem-solving and decision making); personal capabilities (self-management and teamwork); cross-curricular skills (Communication, Using Maths, Using ICT) and research skills.
||YEAR 1: AS
||YEAR 2: A2
|AS 1Principles of Nutrition
|AS 2Diet, Lifestyle and Health
|A2 1Food Safety and Quality
|A2 2Research Project
- Water and other fluids
- Nutritional considerations through the life span.
|Current research is examined in relation to:
- Eating patterns
- Energy and energy balance
- Diet-related disorders
- Physical Activity
|Focuses on the main food safety issues in today’s society:
- Food safety as a public health priority
- Safety through the food chain
- Microbiological Contamination
- Chemical Contamination
- Controls and legislation
|You choose a research area of interest from any of the other 3 units (AS 1, AS 2 or A2 1) and produce a dissertation style report of no more than 4,000 words.
|50% AS/ 20% A2
||50% AS/ 20% A2
||It is recommended that pupils wishing to study AS/A2 Level in Home Economics have a grade A*, A or B at GCSE level in Home Economics and English, although this is not essential.
A Science at A Level is often beneficial to students selecting Nutrition and Food Science (not essential).
A genuine interest in nutrition and food related matters and an enthusiasm for learning will help you in this course.
||Three written examinations and one research based assignment.
||This course allows you to acquire transferable skills for many career options and provides a solid foundation for a range of higher education courses in nutrition and dietetics; health promotion; hospitality, leisure and tourism; food production, management and quality assurance; product development; consumerism and consumer advice; retail management; food journalism; teaching; marketing; environmental health and social services.
Year 13 Nutrition and Food Science students visiting the Science lab to test the energy content of various carbohydrate containing foods. Thanks to the Science Department for permission to use the equipment and lab, and to Mrs Owens for directing the practical.