BGCSE Food & Nutrition study guide
BGCSE Food & Nutrition · Work through your exam, one topic at a time.
The BGCSE Food and Nutrition is a secondary-school certificate examination offered in The Bahamas, typically taken by students near the end of their compulsory schooling. It suits candidates who want a recognised qualification in food, nutrition and practical cookery, whether for further study in hospitality, health or food science, or for everyday competence in the kitchen. The BGCSE Food & Nutrition study guide has 7 sections and about 2,501 words.
01Nutrition and Health
Food supplies nutrients : macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals), plus water and dietary fibre. Know the function of each, two or three rich sources, and the deficiency disease linked to it - for example protein-energy malnutrition (kwashiorkor and marasmus), iron-deficiency anaemia, vitamin A deficiency causing night blindness, vitamin C deficiency causing scurvy, iodine deficiency causing goitre, and calcium/vitamin D deficiency causing rickets.
315 words, about 2 min02Food Commodities and Food Science
Group foods by commodity: cereals and starchy staples (rice, corn, wheat, cassava, sweet potato, plantain), pulses and legumes, vegetables and fruit, milk and dairy, eggs, meat, poultry and fish, fats and oils, sugars, and water. For each know main nutrients, selection signs of freshness, storage needs and simple uses.
267 words, about 1 min03Meal Planning
A good meal plan meets nutritional needs, suits the people eating, and is practical. Consider: age, sex, activity level, health conditions, allergies and religious or cultural rules; the number of people and budget; season and local availability; equipment, fuel and time; variety of colour, flavour, texture and temperature; and food safety.
257 words, about 1 min04Diet and Consumer Choices
Food choice is influenced by many factors: cost and income, family habits, culture and religion, health and allergies, convenience and time, advertising and peer pressure, availability, season, and personal preference. Be ready to explain each with an example.
271 words, about 1 min05Food Preparation and Cooking Skills
Know the methods of cooking : moist (boiling, simmering, steaming, stewing, poaching), dry (baking, roasting, grilling, toasting), fat (shallow frying, deep frying, sautéing) and microwave. For each, state the effect on food, nutrient losses and suitability.
257 words, about 1 min06Food Safety, Hygiene and Preservation
Food poisoning is usually caused by bacteria such as Salmonella , Staphylococcus aureus , Clostridium perfringens , Escherichia coli and Listeria . Bacteria need warmth (about 5–63 °C is the danger zone), moisture, food and time to multiply.
291 words, about 1 min07Food and Society
Food is social as well as nutritional. Understand food security (physical and economic access to sufficient, safe, nutritious food), the causes of food poverty, and the effects of poor diet on health, learning and productivity.
843 words, about 4 min