IGCSE Food and Nutrition 0648 syllabus

Cambridge's own syllabus, section by section, with every subtopic linked to its questions.

1 · Terms used in nutrition and nutrition-related problems

1.1 Diet soon1.2 Balanced diet 11.3 Metabolism soon1.4 Malnutrition soon1.5 Undernutrition soon1.6 Overnutrition soon1.7 Deficiency disease soon

2 · Nutritive value of foods

2.1 Proteins (high biological and low biological value), carbohydrates (monosaccharide, disaccharide and polysaccharide) soon2.2 Fats soon2.3 Vitamins (A, C, D, E, K, B group – thiamin, riboflavin, nicotinic acid and cobalamin) soon2.4 Mineral elements (calcium, iron, phosphorous, potassium, sodium, fluoride, chloride, iodide) 22.5 Water soon2.6 Sources and uses of food energy soon2.7 Sources and functions of non-starch polysaccharide (NSP)/dietary fibre 1

3 · Digestion and absorption

3.1 Digestion at each stage of the digestive system soon3.2 Enzymes as catalysts in digestion soon3.3 Role of bile in emulsifying fats soon3.4 Absorption of nutrients, including the structure of ileum soon

4 · Meal planning and dietary guidelines

4.1 Factors affecting food requirements 3 4.2 Planning and serving of family meals 6 4.3 Meals for different ages, occupations, cultures and religions 7 4.4 Pregnant and lactating women 1 4.5 People with food allergies and intolerances, including coeliacs 3 4.6 People with medical conditions linked to diet, such as diabetes 24.7 Convalescents soon4.8 Vegetarians, including vegans and lacto-vegetarians 6 4.9 Meals for special occasions, festivals, packed meals, snacks, beverages 64.10 Use of herbs, spices and garnishes soon4.11 Attractive presentation of food soon4.12 Terminology describing recommended dietary intakes soon4.13 Use of nutritional tools soon

5 · Composition and value of the main foods in the diet

5.1 Sources of protein (dairy products, eggs, fish, meat, soya) 5 5.2 Cereals (maize, millets, oats, rice, wheat) 1 5.3 Fruits and vegetables, including pulses and nuts 15.4 Fats and oils soon

6 · Cooking of food

6.1 Transfer of heat by conduction, convection and radiation soon6.2 Principles involved in the different methods of cooking 46.3 Reasons for cooking food soon6.4 Sensory properties of food (flavour, taste, texture) soon6.5 Effect of dry and moist heat on proteins, fats and oils, sugars and starches, and vitamins soon6.6 Preparation and cooking of food to preserve nutritive value soon6.7 Economical use of food, equipment, fuel and labour soon

7 · Convenience foods

7.1 Foods partly or totally prepared by a food manufacturer – dehydrated, tinned, frozen, ready-to-eat, cook-chill 17.2 Intelligent use of these foods soon7.3 Advantages and disadvantages soon7.4 Food additives – types and function soon7.5 Packaging – types, materials used, advantages and disadvantages soon7.6 Labelling – information found on labels, reasons for it soon

8 · Basic proportions and methods of making

8.1 Biscuits, cookies, scones and cakes made by creaming, melting, one-stage, rubbing-in and whisking methods 14 8.2 Pastries – shortcrust, flaky and rough puff 5 8.3 Sauces – pouring and coating; roux and blended methods 1 8.4 Batters – thin (pouring) and coating 3 8.5 Sweet and savoury yeast products 1

9 · Raising agents

9.1 Air, carbon dioxide, water vapour soon9.2 Ways of introducing these gases into a mixture soon

10 · Food spoilage and hygiene

10.1 Action of enzymes, bacteria, yeasts and moulds soon10.2 Personal, food and kitchen hygiene, including food hygiene in shops and markets soon10.3 Food storage at home, refrigeration, waste disposal soon

11 · Food preservation

11.1 Reasons for preserving food soon11.2 Methods of preservation and an understanding of the principles involved soon11.3 Key points involved in milk pasteurisation and sterilisation and in the production of UHT milk, evaporated and condensed milk, and dried milk soon11.4 The use of enzymes and bacteria in the manufacture of cheese and yoghurt soon

12 · Kitchen planning

12.1 Organisation of cooking area and equipment for efficient work 412.2 Work surfaces soon12.3 Flooring soon12.4 Walls and wall coverings soon12.5 Lighting soon12.6 Ventilation soon

13 · Kitchen equipment

13.1 Modern cookers soon13.2 Thermostatic control and automatic time-controlled ovens soon13.3 Microwave ovens soon13.4 Slow electric cook pots soon13.5 Refrigerators and freezers soon13.6 Small kitchen equipment, e.g. knives, pans 3 13.7 Small electrical kitchen equipment, e.g. food processors, electric kettles 113.8 Advantages and disadvantages of microwave ovens soon

14 · Kitchen safety and first aid

14.1 Awareness of potential danger areas in the kitchen soon14.2 Safety precautions soon14.3 First aid for burns and scalds, cuts, electric shock, fainting, shock soon