Minerals & Water

Minerals - Calcium and Iron

To maintain a healthy diet, we need small quantities of minerals, which are chemical elements, and trace elements. Minerals support chemical reactions in the body.

Calcium

Some of the foods we get calcium from are yoghurt, leafy green vegetables, cheese, canned fish and milk.
We need calcium to maintain strong teeth and bones. We also need calcium to maintain healthy nerves and muscles to support blood clotting.

Excess and too little calcium

Excess:
- The body stores any excess calcium in organs, such as the kidneys. Excess calcium in the kidneys can increase the risk of developing kidney stones and cause the kidneys to stop working.
Too little:
- Weakened bones and teeth.
- Bending of bones.
- Slowed blood clotting.
- Children that don't get enough calcium can develop rickets or osteoporosis from having weaker bones.

Iron

We get iron from red meat, liver, kidney, dark green vegetables (such as watercress), wholemeal bread, egg yolk etc.
Iron is an important part of haemoglobin, which makes red blood cells red.

Excess and too little iron

Excess (poisonous):
- Constipation.
- Feeling nauseous.
- Stomach cramps.
Too little:
- Iron deficiency anaemia.
- Pale skin.
- Fatigue.

Minerals - Sodium and Phosphorus

To maintain a healthy diet, we need small quantities of minerals, which are chemical elements, and trace elements. Minerals support chemical reactions in the body.

Sodium

We get sodium chloride (salt) from most of the foods we eat. For example, bacon, stock cubes, ham, salted butter. Lots of people choose to add it to foods too.
Salt supports nerve and muscle function. Salt also helps to monitor the body's water content.

Excess and too little sodium

Excess salt in the diet is unhealthy. Symptoms include cardiovascular disease and high blood pressure.
People can experience nausea and muscle cramps if they take in too little salt.

Phosphorus

We get phosphorus from foods that contain lots of protein, like dairy products, beef and salmon.
We need phosphorus to develop strong teeth and bones and for making cell membranes (particularly in the brain).

Excess and too little phosphorus

Excess phosphorus can make calcium absorption more difficult.
Symptoms of having too little phosphorus include painful bones and weakened muscles.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

Jump to other topics