Food Studies

1.1 Food scienceand nutrition

1.1.1 Food choices

1.1.2 Protein

Factors affecting food choices, to include: · culture, eating patterns, sensory aspects, nutritional awareness, health status, availability, finance, marketing and advertising

Composition

• basic structure of amino acids
• essential amino acids, peptides, peptide bond, hydrolysis

Structure

• outline knowledge of primary, secondary and tertiary structure

Classification

• simple proteins animal­fibrous, globular plant­glutelins, prolamines
• conjugated proteins

Sources

• animal and plant protein sources
• distribution in food of the following proteins: albumin, casein, gelatine, gluten, myosin, actin, collagen

Properties

• denaturation­coagulation, foam formation, gel formation
• effects of dry and moist heat, mechanical action, pH and enzymes on protein during preparation, cooking, and digestion

Discussion on the differences in meal patterns in different societies and the factors that contribute to these differences.

Theme day or week featuring foods from a particular culture or time.

Use of models to illustrate protein structure, using different-coloured blocks or shapes to illustrate amino acids.

Make a poster to show examples of each classification, for display in the classroom.

Prepare a poster to illustrate sources.

Experiments or cookery activities to demonstrate the practical applications of the properties of protein.

1.2.3 Dietary and food requirements
1.2.4 The Irish diet
1.3.3 Meal management and planning
2.1.1 Components of management
2.1.3 Management of household financial resources
2..2.1 Consumer choi

1.1.2 Digestion and absorption of proteins

1.3.2 Food commodities

1.3.3 Meal management and planning
1.3.2 Food commodities

1.3.2 Food commodities

• protein foods

1.3.4 Food preparation and cooking processes 1.3.9 Preservation

1.1.3 Carbohydrates

Functions

• biological functions of structural proteins, physiologically active proteins, and nutrient proteins

Biological value

• complete and incomplete protein, complementation

Energy value

• contribution to total energy value of average diet
• role of protein as a supplementary energy source
• deamination

Digestion and absorption

• hydrolysis of protein and digestion sequences
• absorption and outline of utilisation of amino acids

Formation of carbohydrates in plants

Composition and structure

• basic structure of a monosaccharide
• formation of disaccharides and polysaccharides

Classification

• monosaccharides, disaccharides, polysaccarides

Sources

• sources of monosaccharides, disaccharides, starch, cellulose, pectin, non-starch polysaccharides (dietary fibre)

Properties

• sweetness, solubility, gelatinisation of starch, hydrolysis-to include inversion, crystallisation, and caramelisation, dextrinisation, pectin extraction and gel formation
• effects of dry and moist heat on carbohydrates during cooking
• effects of enzymes on carbohydrates during digestion

Functions

• biological functions of sugars, starch, and non-starch polysaccharides
• culinary functions of sugars, starch, pectin

Energy value

• contribution to total energy value of the average diet

Dietary targets for non-starch polysaccharide intake and how these can be achieved

Digestion and absorption

• hydrolysis of carbohydrates, digestion sequences, absorption mechanism, outline of utilisation of glucose

Planning and preparation of simple meals to illustrate protein complementation.

Use of labelled blocks to illustrate formation of disaccharides and polysaccharides.

Collage or poster to illustrate sources.

Experiments or cookery activities that demonstrate the practical applications of caramelisation and inversion of sugar and the dextrinisation and gelatinisation of starch.

Simple comparative study on energy value of foods with or without added sugar, e.g. cereals.

Compare the energy value of a food, e.g. bar of chocolate, with the length of time it takes the body to use up that energy, depending on activity,
e.g. how long you would have to walk, swim, etc.

1.2.3 Vegetarian dietary requirements

1.2.1 Energy requirements

1.3.2 Food commodities

fruit and vegetables, cereal

1.3.4 Sauce-making

1.3.4 Principles underlying the cooking of starch-based foods

1.3.2 Food commodities

1.3.4 Principles underlying the
cooking of food

1.2.1 Energy requirements

1.2.3 Dietary and food requirements

1.2.4 The Irish diet

1.2.3 Dietary and food requirements

• diabetes

Classification of fatty acids

• saturated, monounsaturated, polyunsaturated
• essential fatty acids
• cis and trans fatty acids

Composition and structure of lipids

• structure of saturated, monounsaturated and polyunsaturated fatty acids
• chemical composition and molecular structure of a triglyceride

Classification of lipids

• classification of lipids according to their source and proportion of saturated, monounsaturated and polyunsaturated fatty acids

Sources

• animal, marine and vegetable sources
• distribution of saturated, monounsaturated and polyunsaturated fatty acids in food

Properties

• melting, smoke and flash points of lipids
• formation of emulsions, to include the identification and function of emulsifying agents and stabilisers
• plasticity, rancidity, and hydrogenation
• identification and functions of antioxidants

Produce a poster to illustrate sources.

Comparison of the melting, smoke
and flash points of a number of
commonly used fats and oils.

Making mayonnaise or other dressings
to demonstrate the formation of
emulsions.

1.2.3 Dietary requirements

• coronary heart disease

1.1.4 Digestion and absorption

1.3.2 Food commodities

1.3.6 Food additives

1.3.2 Storage of foods containing
lipids. Use of fats and oils
in cooking

1.3.6 Food additives

Functions

• biological functions of lipids in the diet

Energy value

• contribution to total energy value of the average diet

Digestion and absorption

• hydrolysis of lipids, digestion sequences, absorption mechanism, outline of utilisation of triglycerides

Sources, functions, effects of deficiency, recommended dietary
allowances (RDAs), properties of the fat-soluble vitamins A (retinol and beta carotene), D (cholecalciferol), E (tocopherols), K (naphthoquinones), and the water-soluble vitamins
C (ascorbic acid), B12 (cobalamin) and folate

Sources, functions, effects of deficiency and properties of the other B complex vitamins, as a group, to include, B1 (thiamine), B2 (riboflavin), niacin, and B6 (pyridoxine)

Identification of the major mineral elements and trace mineral elements necessary in the diet

Sources, functions, effects of deficiency and recommended dietary allowances (RDAs) of calcium, iron, zinc, iodine,
potassium, and sodium

Evaluation of fresh and processed foods as providers of vitamins and minerals, using information available on food labels and food composition tables.

1.2.1 Energy requirements

1.2.3 Dietary and food requirements

1.2.3 Dietary and food requirements

1.2.4 The Irish diet

1.3.2 Food commodities - vegetables

1.3.4 Food preparation

1.3.5 Food processing

1.3.6 Food additives - antioxidants

1.2.3 Dietary and food requirements

1.2.4 The Irish diet

1.3.6 Food additives - nutritional supplements

1.1.7 Water

1.2 Diet and health

1.2.1 Energy

1.2.2 Dietary guidelines

Factors affecting absorption of mineral elements in the body, to include:

• the role of vitamins in assisting the absorption of calcium and iron
• sources of iron, i.e. haem iron and non-haem iron
• the effects of phytates and oxalates on the absorption of calcium

General properties
Biological importance

Factors determining energy requirements

Role of energy in the body:

• basal metabolic rate
• growth
• physical activity

Importance of balancing energy
intake and output

Current nutritional guidelines:

• how and why they are formulated
• use of recommended dietary allowances (RDAs),
• use of food composition tables

Use of case studies to evaluate energy balance.

Students work in groups or
individually on case studies that give details of life-style and diet and
make recommendations on how
energy intake and expenditure can
be adjusted to achieve a satisfactory energy balance.

Series of case studies presenting
the specific dietary requirements of
individuals or groups. Students would make recommendations. Students would make or plan menus for individual or groups presented.

Food composition tables, current
dietary guidelines and computer
programs can be widely used to
support this section.

1.1.3 Carbohydrates

1.1.5 Vitamins

1.2.3 Specific dietary requirements

• vegan

1.3.2 Food commodities

1.2.3 Dietary and food requirements

1.3.3 Meal management and planning

1.1.2 Energy value of protein

1.1.3 Energy value of carbohydrates

1.1.4 Energy value of lipids

1.2.4 The Irish diet

1.3.3 Meal management and planning

1.2.3 Dietary and food requirements

1.2.4 The Irish diet

Factors affecting dietary and food
requirements, to include age, sex,
health status, pregnancy, and activity

Inter-relationship of dietary
deficiencies and excesses and
diet-related problems, to include:

• bowel disease, osteoporosis, obesity,coronary heart disease, diabetes, dental caries

The specific dietary requirements of the following modified diets:

• coronary heart disease, lactovegetarian, vegan, coeliac, diabetic

Changes in food and eating patterns in the Irish diet from the beginning of the twentieth century

Comparison of the Irish diet with current dietary guidelines

Aspects of malnutrition currently
identified, to include:

• low dietary fibre, high saturated fat, relatively low iron and calcium intakes, reference to causes, effects, and corrective measures

Case studies highlighting limitations on low-income families when planning
family menus.

Compare a typical day's menu from the beginning of the twentieth century and a typical day's menu from the present day, with reference to current dietary guidelines.

A visiting speaker on the evidence of a link between diet and disease (e.g. Irish Cancer Society, Irish Heart Foundation, dietician, Health Promotion Unit, etc.).

1.1.3 Non-starch polysaccharides

1.1.3 Biological functions of sugars
and starches

1.1.4 Lipids

1.1.5 Vitamins

1.1.6 Mineral elements

1.2.1 Energy

1.1.2 Protein complementation

1.1.1 Food choices

3.1.3 Social, economic and
technological changes affecting
modern family structures

1.2.2 Dietary guidelines

1.1.3 Dietary targets for non-starch
polysaccharides

1.1.5 Vitamins

1.1.6 Mineral elements

1.3 Preparation
and processing
of food

1.3.1 The Irish
food industry

1.3.2 Food
commodities

1.3.3 Meal management
and planning

Brief outline of the structure of
the Irish food industry, to include
identification of the various sectors
and major food imports and exports

The role of small businesses
and home enterprises within the
food industry

Outline knowledge of the
career opportunities in food
and related industries

Nutritional significance, contribution
to the diet, selection, effects of
storage, preparation, cooking and
processing of the main food
commodities available to the
consumer, to include:

• milk and dairy products
• meat, fish, eggs and alternatives
• vegetables and fruit
• cereals
• fats and oils

Management and planning of meals
with reference to:

• current dietary guidelines dietary requirements through the life cycle
• dietary requirements specified in 1.2.3 and 1.2.4
• resources available, i.e. knowledge and skills, time, money, equipment, choice of foods

Collect information on a local factory,
business or home enterprise and
assess how the business fits into the
industry structure, how it contributes to the area, and the career opportunities it presents.

Examine the effect of processing on
the nutritional value of food, e.g.
milk >> butter, milk >> cheese.

Use samples of the various food commodities for assessing and describing their sensory aspects.

1.1.2 Properties of protein

1.1.3 Properties of carbohydrate

• sugar and starch

1.1.4 Properties of lipids
1.1.5 Properties of vitamins
1.1.6 Properties of mineral elements

1.1.1 Food choices
1.2.2 Dietary guidelines
1.2.4 The Irish diet
2.1.2 Factors affecting management
of family resources
2.1.3 Management of household
financial resources
2.1.5 Household technology

Physical and chemical changes that occur in food during preparation and cooking, to include:

• enzymic browning, non-enzymic browning, loss of nutrients

Principles underlying the cooking of
food and the correct applications of these principles to the food commodities listed in 1.3.2

Classification, preparation, cooking
and presentation of soups, sauces, and two types of pastry

Choice and application of suitable cooking methods to compare nutrients and improve the palatability of food

Selection, safe use and care of food preparation and cooking equipment

Recipe balance and adaptation

Aesthetic awareness in the choice, preparation and presentation of food

Preparation and presentation of a selection of dishes and meals suitable for individuals, family groups, and
certain modified diets (as listed in 1.2.3 and 1.2.4)

Critical evaluation of dishes or meals prepared and cooked and the conducting of comparative assessments of home-made and commercial products or meals, sensory analysis

1.1.2 Properties of protein
1.1.3 Properties of carbohydrates
1.1.4 Properties of lipids
1.1.5 Properties of vitamins
1.1.6 Properties of mineral elements
1.3.2 Food commodities

1.2.2 Dietary guidelines
1.3.3 Meal planning
2.1.5 Household technology

1.3.10 Food safety and hygiene
3.1.6 Gender issues in relation to family roles

1.3.5 Food processing
1.3.6 Food additives
2.2.1 Consumer choices

1.3.5 Food
processing
and packaging

1.3.6 Food additives

Identification of the range of
processed foods available

Profiles of three types of
processed food:

• food that undergoes extensive processing, e.g. flour
• food processed to extend shelf life, e.g. milk
• added-value food, e.g. prepared foods or meals

Packaging and materials used, to include:

• evaluation of their suitability for purpose and environmental impact
• evaluation of food labelling as a source of consumer information

Contaminants that may enter the food chain at various stages of processing, e.g. antibiotics, chemicals

Classification, examples, origin and functions of food additives, to include:

• colourings, flavourings, sweeteners, preservatives, nutritional supplements, and physical conditioning agents

Outline of the legal control of the use of preservatives, colours,
emulsifiers and antioxidants in food in the European Union, to include the use of E numbers

Visit to a local factory or processing plant, e.g. creamery, mill, cheese processing plant.

Examination of food labels to establish what additives are used and to suggest reasons for use.

1.3.1 Irish food industry
1.3.2 Food commodities

1.1.1 Food choices
1.2.4 The Irish diet
1.3.2 Food commodities

2.2.2 Consumer responsibility

2.2.1 Consumer choices
1.3.10 Food safety and hygiene

1.1.1 Food choices
1.1.4 Lipids
Properties

• formation of emulsions and use of emulsifying agents and stabilisers

1.1.5 Vitamins C and E
1.3.5 Food processing and packaging
1.3.8 Food spoilage
1.3.9 Presentation
1.3.10 Food safety and hygiene
2.2.3 Consumer protection

1.3.7 Food
legislation

1.3.8 Food spoilage

Brief outline of the protection
provided to the consumer by current
national and European food
legislation, to include:

• Food Hygiene Regulations (1950-1989)
• Labelling Regulations (1982 and 1991)
• Sale of Food and Drugs Acts (1875, 1879, 1899, 1936)
• Health (Official Control of Foodstuffs) Regulations (1991)

Micro-organisms that cause food
spoilage and foodborne diseases, to
include:

• moulds, yeasts, and three common strains of food poisoning bacteria, with reference to habitat, sources, environmental factors affecting growth, high-risk foods, incubation period, toxic and infectious food poisoning, and symptoms

The role of micro-organisms in food spoilage

Principles underlying the control of microbial spoilage of food

Outline knowledge of the uses of micro-organisms in food production

The role of enzymes in food spoilage, to include the principles underlying the control of enzymatic spoilage of food

Students could find information on a piece of legislation and, by sharing findings, build up a file.

Use of media reports on specific cases of food poisoning. Students identify the factors that may have contributed to the particular case.

1.3.4 Food preparation and cooking processes
1.3.2 Food commodities
1.3.6 Food additives

1.3.2 Food commodities

1.3.4 Food preparation and cooking principles
1.3.9Preservation

1.3.10 Food safety and hygiene

1.3.2 Food commodities: milk and dairy products

1.1.2 Protein

Principles and methods of food
preservation, to include:

• freezing, heat processing, dehydration, chemical preservation,fermentation, and irradiation

Comparative evaluation of foods
that have been preserved by
different methods

Practical application of two
methods of preservation

Safe food preparation, to include:

• food storage, reheating procedures, personal hygiene, and kitchen hygiene
• hazard analysis in food processing operations (HACCP), ISO 9000

A brief outline of the role of national
agencies in food safety, to include:

• Department of Agriculture, Food and Rural Development
• Department of Health and Children
• Public Analyst Laboratories
• Regional Health Boards
• Food Safety Authority
• Director of Consumer Affairs (Food Safety Legislation).

Students gather information on national agencies involved in food safety and build up a file.

1.1.2 Properties of protein

• denaturation

1.1.3 Properties of carbohydrates
1.3.5 Food processing
1.3.8 Food spoilage
2.2.1 Consumer choices

1.3 Preparation and processing of food
1.3.7 Food legislation