Revision Questions for Food Preparation and Nutrition AQA Spec by Jenny Ridgwell

100 Quick Multichoice Questions with Answers for starter and active learning revision. Questions link to the exam board specification written by Jenny Ridgwell
Plus Sample paper for GCSE AQA
100 multichoice questions
Answers to questions
Self Assessment Mark Scheme

Revision Questions AQA

How to show RI Reference Intake for recipes for GCSE

Step by step on how to use Nutrition Program to show nutritional value of recipes for different age groups.

I’ve chosen Fish cakes made with salmon and potato and served with tartar sauce.

First create the recipe in My Recipes. The Nutrition Program shows the nutrition for 100g and a portion. You can get this image by clicking Print.

You may want the cost of the recipe – just click Costs and do a screen grab.

 

 

Nutrition Program shows Costs for 100g, per portion and for the recipe

If you want to look at RI Reference Intake, go to Nutrition, scroll to bottom of screen and the bar chart pops up for RI woman, RI man and RI 5-10 year old.

Reference Intake bar chart

If you are making the dish for a child, teenager or adult, and you need the nutrition for that age group, go to My Meals.

Create a new meal – you could call it Fish Cakes – My example is for 11-14 year olds, Male, Lunch

 

Nutrition analysis teenager

In Find Recipe, add Fish cakes with tartar sauce which you saved in My Recipes.

Click Nutrition and you will see how the Fish cakes meet the needs of a meal. In this cake they provide 63% of meal intake which is good as you would serve other vegetables and a dessert or starter.

You can see from the traffic lights that this dish is a bit high in fat, so you can change the recipe.

Changing sodium to salt

We are told to cut down on salt but sodium is listed on food labels so how do we convert?

Sodium to salt

To convert sodium to salt, multiply the sodium figure in milligrams (mg) by 2.5 and then divide by 1,000. So: millgrams of sodium X 2.5 = milligrams of salt ÷ 1,000

Eating too much salt increases your risk of developing high blood pressure which is a major risk factor for heart disease.

Too much salt is harmful to health

Thanks to the brilliant Dave Smith for this artwork

Too much salt is harmful to health

 News Flash – Food labelling is changing

By December 2014 all food labels will only list salt -sodium will not be listed. This will make it much easier for you to see how much salt each product contains.

 Choose lower salt options using the following guidelines on food labels:

A food high in salt has more than 1.5g salt per 100g (or 0.6g sodium).

Child development – healthy meal for a 4 year old

How to use the Nutrition Program to test a healthy meal for a 4 year old.

  1. Choose your menu – mine is going to be Chilli con carne (mild), Boiled rice, broccoli, with plain yogurt and Fruit compote.

Put the recipes into My Recipes in Nutrition Program – Chilli con carne and Fruit compote

This shows the simple Fruit compote ingredients.

3. Go to My Meals and Enter the meal name – my example Name 4 year old lunch, Choose the Age 4-6 years, Sex – male or female, Meal type Lunch

Add Recipes to the lunch – in this case, Chilli con carne and Fruit compote – the ones you have made. It adds 1 portion.

 

4.  Now Add Foods – these are foods on the database that are already cooked. In this example I am adding a portion of rice, white, boiled, then broccoli boiled in unsalted water, then yogurt, fat free, natural.

5. The meal is now complete so look at Nutrition.  The Program analyses the meal for a 4-6 year old and shows you the % of Recommended Meal Intake.

You can see that the meal is 143% of what is needed for 4-6 year old so I need to cut down the portion size of the recipe.

4 year old meal nutrition

The Traffic lights are showing red and Salt shows 355% which is much too high. So lots of work to be done!

 

Reviews for NEA2 Food Preparation and Nutrition resources

Thankyou to all the teachers who have reviewed our Food Preparation Assessment NEA 2 resource

Here are reviews from teachers

‘A resource that is easy to use which incorporates the Nutrition program. I think all students should have a copy.’ M Finnikin

‘This has been a really helpful guide for my students of varying abilities to access the NEA2, really clear and concise with great illustrations.’ Emma Vaughan

‘Excellent resource – well laid out, great illustrations and easy to read. I have used it to prepare resources for my students to use throughout the NEA2.’ Adi Ezeh

‘A really useful resource to guide students through the requirements of the food preparation task, in a clear format that’s easy for learners of all abilities to access. Thank you!’ Suzanne George