• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
Page
  1. 1
    1
  2. 2
    2
  3. 3
    3
  4. 4
    4
  5. 5
    5
  6. 6
    6
  7. 7
    7
  8. 8
    8
  9. 9
    9
  10. 10
    10
  11. 11
    11
  12. 12
    12
  13. 13
    13
  14. 14
    14
  15. 15
    15
  16. 16
    16
  17. 17
    17
  18. 18
    18
  19. 19
    19
  20. 20
    20
  21. 21
    21
  22. 22
    22
  23. 23
    23
  24. 24
    24

Food + Nutrition - Individual task.

Extracts from this document...

Introduction

I am currently studying GSCE food and nutrition and I am about to start my individual task, which is worth 30% of my final grade. This task includes working independently by researching, developing, planning, making and evaluating. I will attempt to do this to the best of my ability. I have looked at the five main syllabus areas, which are; � Nutrition and health � Food choice � Food preparation and processing � Deterioration, safety and preservation of food � Marketing, advertising and consumer education From these I have now selected three of the areas, which most interest me, these are; � Nutrition and health � Food choice � Marketing, advertising and consumer education I feel that these will be most useful for me because they are areas, which will provide me with a wide range of information and ideas for a well-detailed investigation. I am now preparing to mind map these three areas. After studying my three chosen syllabus areas I have decided to investigate food choice and nutrition and health and marketing, advertising and consumer education further. I have not yet received enough information or completed enough research to write a full task title but I am able to write a possible task title, which could be; " To investigate the needs of a specific age group, possibly teenage students, who have to manage on a budget" I may decide to look into the dietary needs of teenagers however I will continue to carry out any initial research with an open mind. ...read more.

Middle

- Never: Daily: Weekly: Occasionally: Always: From my questionnaire I have found out many things that could be helpful when planning my practical sessions for instance the main foods that are eaten by families who have teenagers in them are rice and pasta. I was surprised to see that most people of all the ages that I asked eat fresh fruit and vegetables daily and think that they have a healthy balanced diet. Taste and appearance are the main two things that affect people's food choice so this is what I will be focussing on when making my chosen dishes. Families and teenagers eat ready-made meals quite often so I want to show that you can make healthy nutritious meals in a limited time. Because my practical sessions will only be an hour long this is ideal and will also extend my practical skills. Nutrients of primary concern during teen years are iron, calcium and total calorie intake. Teen food intake studies show their diets are most often lacking in sufficient amounts of iron and calcium to support growth and health. If teens limit calories to control body weight, growth can actually be negatively affected. From the information sent back in my letter reply I found that the most commonly consumed foods in this age group are white bread, savoury snacks, crisps, biscuits, potatoes and chocolate confectionary. Consumption of red meat and milk tended to be low along with fruit and vegetables. This contradicts my questionnaire results but from my own experiences I think that it is very true. ...read more.

Conclusion

350g pasta 3 small leeks, cleaned and chopped 175g streaky bacon, de-rinded and chopped 50g margarine Extra cheese for topping SAUCE- 50g margarine (instead of butter) 50g plain flour 850ml semi-skimmed milk (instead of whole milk) 175g cheddar cheese, grated 75ml double cream Salt and pepper 1.Boil water and cook pasta 2.Drain pasta in a colander and rinse under cold water 3.Melt margarine in a pan and soften leeks and bacon 4.Mix up pasta, bacon and leeks in a dish 5.Make the white sauce with the margarine, flour and milk 6.Add grated cheese, salt, pepper and cream to the sauce 7.Pour sauce over the pasta dish 8.Sprinkle cheese on top, put in oven for cheese to melt 9.Take out and serve * Saucepan * Colander * Frying pan * A bowl * Cheese grater * Pasta dish * 1kg pasta * 3 small leeks * 200g streaky bacon * 500g margarine * 400g cheese * 500g plain flour * 2 pints semi-skimmed milk * 150ml double cream I decided to do this dish because it is something I have never thought of making before but it is appropriate as it answers my task title and extends my practical skill. The rice is a good source of energy and from my questionnaire results I found that a majority of families eat rice and pasta, the prawns and mackerel are a very good source of protein and this is one of the things that is most important to my particular age group. 2 tbsp olive oil 250g basmati rice 2 large spring onions 100g prawns 70g mackerel 1 beef tomato 1 roasted pepper 200ml chicken stock salt and freshly ground black pepper ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Food and Nutrition Coursework.

    Meals that he suggested were: Lasagne Lots of pasta based meals (especially before a big event) Variety of meats. Although this is still not enough research I need to find out nutritional information about these meals and then I will hopefully find out why they are so important to a sportsmen.

  2. Free essay

    An Investigation into Convenience Foods

    wanted to compare the home baked Swiss roll and a shop bought Swiss roll to evaluate which would taste better save time and also be cheaper DISHES CHOSEN Swiss Roll (Home prepared) Swiss Roll (Readymade Shop) RECIPES The Ultimate GCSE recipe book REASONS FOR CHOICE * To compare both meals

  1. Explain the need for nutrition by living organisms.

    Peristalsis propels the faeces through the large intestine into the rectum towards the end of the large intestine, which is then eliminated through the anus also known as defecation. 4) EXPLAIN THE ROLE OF THE LIVER IN ASSIMILATION OF A RANGE OF PRODUCTS OF DIGESTION AND EVALUATE THE NEED FOR SUCH A PROCESS.

  2. An investigation on burning food.

    * Have a heatproof mat to put the hot burnt food on once the food has been used in the experiment. * Do not put the retort stand too close to the edge so that it des not fall of and hurt somebody.

  1. A BETTER APPROACH TO FOOD SAFETY MANAGEMENT IN FOOD AND DAIRY INDUSTRIES

    Akunyili in her anniversary presentation before media executives and captains of industry traced the NAFDAC journey beginning from April 12, 2001 when she assumed leadership, saying that Nigeria's rating in the comity of nations in food and drug regulation was among the poorest at the onset.

  2. Is it legitimate to advertise "junk food" to children and is this the only ...

    what is a very real and major potential health problem amongst children. Main arguments concerning perceived harmful health effects of advertising have recently centred on the advertising of food and soft drink products and the assumption that this is a major cause of unhealthy dietary habits, obesity and nutritional problems.

  1. We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate ...

    take some fruit or vegetables, such as oranges, apples, carrots or some sort of fruit juice. Connie Roberts says that " An apple or some carrot sticks are great alternatives for cookies or chips" although a sandwich with an apple can appear to be very dull and boring so she

  2. A healthy diet when Pregnant.

    Note 2 Also take daily supplement of 400 microgrammes folic acid (400 �g or 0.4 mg) for first 12 weeks of pregnancy (ideally starting at time of conception). Note 3 Made naturally in response to sunlight so take care if you do not expose your skin to much sunlight.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work