Using the Nutrition Program for NEA 2

You can download our resource for NEA 2 on this link.

This shows how the Nutrition Program cab be used for different sections of the Tasks.

If you are a Nutrition Program subscriber, emails us for a free copy.

key words NEA 2

Key words used in NEA 2

The chart shows key phrases from exam boards for NEA 2 where The Nutrition Program can be used.

  • The exam boards have similar points to cover –
  • Research to find dishes that fit the task –
  • Explain how the dishes meet nutritional needs – look at Traffic Lights, RI, and if they fit with a meal.
  • Look at sensory properties – use The Nutrition Program to draw up a Star Profile.
  • Carry out nutritional analysis of dishes – produce a food label using Nutrition Program
  • Analyse the nutrition – annotate the food label.
  • Carry out sensory analysis and add tasters, then write evaluation – all done through Nutrition Program.
  • Use sensory descriptors – the Nutrition Program has a Tasting Word Bank
  • Cost the dish – the Nutrition Program has costs of ingredients
  • Conclude and think of improvements.

 

Equipment for NEA 1 Food Investigations

My list of essential equipment for investigations – things I have used for my experiments for NEA 1 Food Invesigations 10 Tasks.

Digital scales – you need accurate measurements for testing recipes

Digital scales

Food probe  – use to test setting temperatures of egg mixtures, sauce thickening temperatures and cooking temperature.

 

Nutrition Program! use to find the nutritional value of flours, sugars, beans, … to help you make choices for foods to investigate.

Digital camera – use your phone

Use phone to capture images

measuringcylindermeasuring cylinder

cover

NEA 1 Food Investigations 10 Tasks

Star profile

Thermapen

Tasting word bank

The Nutrition Program has a Tasting word bank which you can use for sensory evaluation for NEA 1 and NEA 2 and make a Star Profile.

Find words for

  • Taste, flavour and smell

    Tasting word bank in Nutrition Program

  • Appearance
  • Nutrition

Just click the words you want to use and add them to Descriptors for your Recipe.

This example shows how to make a Star Profile for a Fruit salad.

Choose the tasting words – the sensory descriptors – you want to use and give them a Rating mark.

So Fruit salad should be

  • colourful 5/5
  • crunchy 4/5
  • sweet 4/5
  • healthy 5/5
  • attractive 5/5

The Nutrition Program draws the Star for you. Download as JPG

Now add a Taster (Jenny in this example) to taste your fruit salad and get them to score their results.

Now you can Evaluate the results of the fruit salad and see if it needs improving.

Just fill in the spaces for Evaluation.

Download the JPG to present in your work.

You can annotate the Star with more comments.

The final Star Profile compares the results of fats in pastry to see how they taste. You can add several types of pastry to the star to compare results and annotate.

Star profile fruit salad

Star profile with Evaluation filled in

Star profile with completed tasting and Evaluation.

Star Profile with annotation

Star profile for fats in pastry with evaluation

Star profile of fats in pastry with annotation.

Sugar in cakes – how to do a star profile NEA 1

For NEA 1 you need to evaluate and annotate your results. Here’s how to do it using the Nutrition Program.

The Task – To discover what happens if you reduce the sugar in a sponge cake recipe.

We made cakes with full amount of 60g sugar and then did a batch with 50g, 40g, 30g.

You can evaluate the Functional properties of sugar in cakes – the purpose for which the ingredient is being used and can be linked to –  its structure, nutritional value, taste, texture, appearance, shelf life.

Star profile to show evaluation of results of reducing sugar in cakes.

How to do this

  1. Create a recipe for your sponge cake in My Recipes.
  2. Bake and compare your cakes and then click Star Profile
  3. Name the recipe ‘Star profile sponge cakes’.
  4. Choose descriptors – how the cake should look and taste. The descriptors we chose were – golden, yellow sponge, open texture, moist, dry.
  5. The Control cake was marked golden (5), yellow sponge (4), open texture (4), moist (4), dry (1) – this was our perfect cake.
  6. Taste the cakes and mark them on the chart – tip in the +Add Taster put the name of the cake – for example, full sugar, 50g sugar.
  7. The Nutrition Program Star Profile fills in – now you need to Evaluate the results under Evaluation – see our chart.
  8. To get extra exam marks you can annotate the Star profile.

This shows an example of annotating a Star Profile to show what the results mean.

Task

Compare the nutrition of sweeteners for cakes and desserts – use for experiments changing the types of sweetener used in cakes and desserts.

 

We are told to reduce the amount of ‘free sugars’ in our food, especially cakes and desserts.

But how easy is this to do and how much sugar is found in ingredients used for sweetening?

 

Compare the sugar content of different ingredients

To do

Use the Nutrition Program for this investigation.

Click My Recipes, +New Recipe and call it Sugar Investigation.

You want to find ingredients that you can use to sweeten cakes and the amount of sugar they contain in 100g

Find Ingredient

Type sugar and see the list. Tip – put a comma after sugar, then more appear. Some are lower sugar products.

Also choose fruits and vegetables which can be used to sweeten such as prunes and figs.

My choice

Sugar

Sugar, half spoon

Hermesetas, granulated sweetener

Banana

These are the results from the Nutrition Program

Nutrition of sugar

Nutrition of half spoon

Nutrition of Hermesetas

Nutrition of banana

Sweetening ingredient Sugar in 100g
Sugar 105 g
Sugar, half spoon 99 g
Hermesetas, granulated sweetener 14 g
Banana 21 g

 

For Investigations, you need to make the cakes and find out how the results look and taste.

Then you can decide which sweeteners are the best.

Star profile of sugar in cakes with annotation

NEA 1 10 tasks

NEA 1 10 Tasks

 

Ten Tasks explore how to carry out Research, Investigation, Analysis and Evaluation for each Task for all exam boards.

Tasks – thickening sauces, raising agents, fats in pastry, flours in pastry, bread, pasta, cakes, changing sugars in cakes, eggs for setting and foams

All linked to science.

 

Shortcrust pastry changing the fats

fatstesting

Fats

NEA1 Ridgwell Press

Great resource! “I have used this to teach my students about Food Science. The book is very easy to follow and the experiments very accessible to students, it ideal for my GCSE classes.”

fatsstar

Make a star profile to compare results