Food and Nutrition (0648)
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Cambridge IGCSE の学習者向けの無料Food and Nutrition (0648)学習ノート。各章のリンクから、要点・例題・練習問題への導線にアクセスできます。
Nutrition and the body
Terms used in nutrition and nutrition-related problems
Proteins, carbohydrates, fats and oils
Vitamins and mineral elements
Water, dietary fibre (NSP) and food energy
Digestion in the digestive system
Digestive enzymes, bile and absorption
Meal planning and dietary guidelines
Factors affecting food requirements
Planning and serving family meals
Meals for different ages, occupations, cultures and religions
Special dietary needs
Special occasions, packed meals, snacks and beverages
Dietary reference values and nutritional tools
Composition and value of the main foods
Dairy products, eggs, fish, meat and soya
Cereals: maize, millets, oats, rice, wheat
Fruits, vegetables, pulses and nuts
Fats and oils in the diet
Cooking of food and food science
Heat transfer and methods of cooking
Effects of dry and moist heat on nutrients
Sensory properties and preserving nutritive value
Cakes, biscuits, cookies and scones: proportions and methods
Pastries, sauces and batters
Raising agents and yeast products
Food spoilage, hygiene and preservation
Food spoilage: enzymes, bacteria, yeasts and moulds
Personal, food and kitchen hygiene
Food storage, refrigeration and waste disposal
Methods of food preservation
Milk processing, cheese and yoghurt
Convenience foods, additives, packaging and labelling
The kitchen: planning, equipment and safety
Kitchen planning and work areas
Cookers, ovens, refrigerators and freezers
Small and electrical kitchen equipment
Kitchen safety and danger areas
First aid in the kitchen
Practical planning skills
Choosing dishes for a set task
Recipes and ingredient quantities
Writing a time plan
Shopping lists and special equipment
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