A Level Nutrition and Food Science
A Level Home Economics has now been replaced with GCE Nutrition and Food Science.
Why do some foods help reduce the likelihood of heart disease and cancer? How can we best supply healthy, safe food to billions of people worldwide? Are we making any progress against fighting obesity and malnutrition?
By selecting GCE Nutrition and Food Science you will discover the answer to these questions, and many more through varied, interesting and challenging learning experiences. These include: theoretical and realistic applications, seminars, guest speakers and the use of the internet as a research tool.
Nutrition and food science is currently high in the public’s perception and there could not be a better time to develop knowledge and understanding of the subject, given current global and national food issues.
Course Units - 4 units - 2 at SA and 2 at A2
- AS 1 - Principles of Nutrition: 1 hour 30 minutes exam. Completed in Year 13. Worth 80 Marks.
- AS 2 - Diet, Lifestyle and Health: 1 hour 30 minutes exam. Completed in Year 13. Worth 80 Marks.
- A2 1 - Option A: Food Security and Sustainability OR Option B: Food Safety and Quality: Teacher chooses either Option A or Option B to study at A2 year. 2 hours 30 minutes exam. Completed in Year 14. Worth 85 Marks.
- A2 2 - Research Project: Internal Assessment. Students complete a 4000 word research based project. Teachers mark the projects and CCEA moderate the results.
A Level Nutrition and Food Science Entry Requirements
This qualification requires pupils to have:
7 GCSEs A*-C including Home Economics or Child Development or Biology, English and Maths.
Home Economics covers such a wide range of topics and only heightened my ambition to further my education in this field. It opened up such a diverse range of avenues for me and ultimately enables me to go to Loughry College and study Food Design and Nutrition.
Nicole Cunningham studying Food Design and Nutrition in Loughry College, Cookstown
This course could lead to careers and higher education in:
- Consumer Studies
- Food Design and Nutrition
- Food product Development
- Food Management and Marketing
- Food Manufacturing
- Human Nutrition
- Environmental Health
- Food Science and Technology
- Consumer Business Management