Withernsea High School

Year 11-Food

Food - Year 11
Lesson	Topic
1	Energy and nutrients View and complete the PowerPoint, Worksheet and Quiz under the 'Energy' section. Additional link: BBC Bitesize
2	Macronutrients - Protein Under the Macronutrients subheading, view and complete the PowerPoint and Worksheets. Additional link: BBC Bitesize
3	Macronutrients - Fat Under the Macronutrients subheading, view and complete the PowerPoint and Worksheets. Additional link: BBC Bitesize
4	Macronutrients - Carbohydrates Under the Macronutrients subheading, view and complete the PowerPoint and Worksheets. Additional link: BBC Bitesize
5	Vitamins and minerals Under the Water subheading, view and complete the PowerPoint and Worksheet, Hand-out and Quiz. Additional link: BBC Bitesize
6	Water and fibre Under the Micronutrients subheading, view and complete the PowerPoint and Worksheet for Vitamins. Additional link: BBC Bitesize
7	Nutritional needs throughout life Complete the PowerPoint, two Worksheets and the Quiz. Additional link: BBC Bitesize
8	Diet related diseases
9	Energy needs

10	Energy and nutrients View and complete the PowerPoint, Worksheet and Quiz under the 'Energy' section. Additional link: BBC Bitesize
11	Macronutrients - Protein Under the Macronutrients subheading, view and complete the PowerPoint and Worksheets. Additional link: BBC Bitesize
12	Macronutrients - Fat Under the Macronutrients subheading, view and complete the PowerPoint and Worksheets. Additional link: BBC Bitesize
13	Macronutrients - Carbohydrates Under the Macronutrients subheading, view and complete the PowerPoint and Worksheets. Additional link: BBC Bitesize
14	Vitamins and minerals Under the Water subheading, view and complete the PowerPoint and Worksheet, Hand-out and Quiz. Additional link: BBC Bitesize
15	Water and fibre Under the Micronutrients subheading, view and complete the PowerPoint and Worksheet for Vitamins. Additional link: BBC Bitesize
16	Nutritional needs throughout life Complete the PowerPoint, two Worksheets and the Quiz. Additional link: BBC Bitesize
17	Diet related diseases
18	Energy needs
19	Energy and nutrients View and complete the PowerPoint, Worksheet and Quiz under the 'Energy' section. Additional link: BBC Bitesize
20	Macronutrients - Protein Under the Macronutrients subheading, view and complete the PowerPoint and Worksheets. Additional link: BBC Bitesize

21	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 1 Food Preparation Skills (1.1.1 – 1.1.5) Complete revision tool to go alongside this.
22	Complete NEA2 – Time plan, and preparation for final practical Plan what dishes you are making (you should have already done this). You have 3 hours, make a time plan of what steps in your methods should be done at what time. You may have to do them at the same time as each other so take this into account.
23	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 1 Food Preparation Skills (1.1.6-1.1.9) Complete revision tool to go alongside this.
24	Write up the final practical 1. Results of sensory testing of dish(es). Testers, fair testing, opinions on the dish and any advice and recommendations on how could the sensory qualities of the dish be improved? 2. The costings, portion size and number of servings of each dish. Write up a conclusion to the final cost of the dish. Did the dish provide good value for money for your family? Were you pleased with the overall cost and why? How could you reduce your costs further? 3. The nutritional profile of the dish analysed using BNF explore food nutritional. What nutrients did the dish contain and what ingredients did they come from? Comment on all the amount of protein, carbohydrates, fat, vitamin A, B, C and D, calcium and iron content of the dish. What nutrients were present in high or low quantities? What changes could you make to your dish to make it more nutritionally balanced. 4. How does this dish meet the current guidelines and proportions advised in the Eatwell Guide? What needs to be improved and what you need to do?
25	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 2 Food, Nutrition and Health. (2.1 Macronutrients and 2.2 Micronutrients) Complete revision tool to go alongside this.
26	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 2 Food, Nutrition and Health. (2.3 Nutritional Needs and Health) Complete revision tool to go alongside this.
27	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 3 Food Science (3.1 – 3.2) Complete revision tool to go alongside this.
28	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 4 Food Safety Complete revision tool to go alongside this.
29	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 5 Food Choice Complete revision tool to go alongside this.
30	Revision https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/3a2ecae0-5aac-11e8-8337-b1fe33357061/session Use this link to complete the revision for 6 Food Provenance Complete revision tool to go alongside this.

DT Contacts
Miss Bircumshaw	bircumshawh@wscampus.net
Mr Bullock	bullockn@wscampus.net
Mr Halls	hallsd@wscampus.net
Miss Lazenby	lazenbys@wscampus.net

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