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.

 

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.

Gelatinisation of starch

Food and Nutrition GCSE has an Investigation NEA which could be

Investigate the ingredients used to thicken sauces and soups

This is how I do it:
Think what ingredients are used to thicken sauces and soups and which starch is best for recipes.

White sauce, Tomato sauce or soup, Fruit sauce…

Starchy ingredients thicken sauces when they are heated in liquid.

So test some starches:
Rice starch, cornflour, plain flour, arrowroot, potato flour … you choose.

Create a FAIR TEST. Mix the same amount of starch (10g) with the same amount of water (100ml).

Heat each one in the microwave and look every 20 seconds, stir and remove when it is thick.

Taste and test each one.

Use the Star Profile on the Nutrition Program to show your results:

First list the starches, then choose Descriptors – words to describe the results – thick, creamy, clear, glossy, tasty …

Different starches and gelatinisation

Different starches and gelatinisation

This star profile from Nutrition Program shows tasting results

This star profile shows tasting results

Fill in your tasting results:-

This star from Nutrition Program shows the results

This star shows the results for the starches

 

This star shows the evaluations of gelatinisation

This star from the Nutrition Program shows the evaluations of gelatinisation

These are the final results of the starch test.

These are the final results of the starch test presented using The Nutrition Program.

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Risotto – gelatinisation

Science term – gelatinisation

You need to use risotto rice as it contains a high amount of starch and gives a soft, creamy texture but the grains remain chewy when cooked.

As you cook this risotto you can see the starch in the rice grains changing as the grains swell, absorb the liquid, swell and release the starch into the cooking liquid.

What can I cook?

 

Pea and carrot risotto

Serves 4

Ingredients

100g onion, finely chopped

30g oil

150g risotto rice

7g vegetable stock cube

600g boiling water

100g frozen peas

1 carrot (60g), grated

30g finely grated Parmesan cheese

5g of parsley finely chopped

Method

Heat the oil in a heavy based pan and add the chopped onion. Stir and cook for 5 minutes until onion is soft.

Stir in the rice and coat the grains in oil.

Dissolve the stock cube in boiling water and gradually stir into the rice.

Cook for 15 minutes as the rice absorbs the liquid. Add the peas and grated carrot and stir.

Taste to see if rice grains are soft and serve with chopped parsley and Parmesan cheese.

Equipment

chopping board, sharp knife, large pan, wooden spoon, grater, measuring jug

Nutrition

Energy per portion (270g) 2371 kcal, Protein 7.5g, Sugar 1.2 g, Fat 3.9g, Salt 0.9g

Allergens none

The science bit

As the rice is cooking, the stirring helps the starch grains release starch into the cooking liquid. The grains soften as the starch gelatinises, and the starch in the liquid thickens the sauce giving the risotto its creamy texture.

Portion sizes

Where do we get our portion sizes from for the Nutrition Program? The government report Food Portion Sizes gives clues but it was published 23 years ago so it’s out of date.

The best results come from supermarket websites.
Sainsburys Waitrose Aldi Co-op Morrisons  Tesco

The Government’s Public Health Responsibility Deal wants reduced portion sizes to reduce calorie intake.

Tesco has a Healthy Living range with reduced salt, sugar, fat and calories
The Co-op has ready meals with less than 500 calories

School Food Plan has excellent charts on portion sizes

School Food Plan portion

 

BUPA has an excellent website with portion sizes for different foods.

Starchy foods

Strachy food portions

 

 

 

Meat, fish and other proteins

Portion sizes

 

 

 

Dairy foods

portion sizes

 

 

 

 

 

Use The Nutrition Program  for portion sizes

Raw meat 80g

Bread 100 grams