Adjust Text Size
This specification has a modular structure & candidates are required to study the three teaching & learning modules for the AS course & a further 3 for the full A - Level course.
All modules are compulsory. The AS builds but does not depend upon the knowledge understanding & skills developed within GCSE Home Economics & related subjects. It provides an excellent basis for those seeking employment in a wide range of career areas
such as:
MODULE |
CONTENT |
1. PRINCIPLES OF NUTRITION |
The study of macro & micro nutrients. The digestion & absorption of nutrients & the role of energy in the body. |
2. DIET & HEALTH |
Study of the relationships between diet & health & current dietary recommendations for groups of people such as pregnant mothers, babies, toddlers, adolescents, adults, elderly, vegetarians, coeliacs, diabetics & those with food intolerance. |
3. LIFESTYLE & HEALTH |
Health promotion strategies & the organisations involved: UNICEF, WHO, Save the children, Health promotion agency for NI. The role of the government, individuals & families in the control of diseases such as: HIV / AIDS & childhood diseases, water & air pollution & mental health (stress, anxiety, depression, Post natal depression & eating disorders.) |
4. CONSUMER BEHAVIOUR & |
The influence of a number of factors on consumer buying behaviour, Mortgage options currently available, financial advice available & the uses & limitations of saving, investing, borrowing, credit & debt. Also the evaluation of a range of consumer information sources such as: Regulatory bodies, codes of practice, consumer legislation, GCNI, CAB, OFT, Which? & the ASA. The role of EHOs, trading Standards officers. |
5. COURSEWORK ASSIGNMENT |
A research base activity 3,000 words approx. |
6. FOOD PRESERVATION, PRODUCTION & SAFETY |
Food preservation methods, Genetic engineering, Food production, Labelling, Bacterial, chemical & biological food poisoning. Contamination of food & natural toxins, food poisoning. Legislation relating to the safety of food, food additives & the role of the food standards agency. |
MODULE |
ASSESSMENT |
ASSESSMENT WEIGHTING |
ASSESSMENT WEIGHTING |
1. Principles of nutrition |
45 min paper |
30% |
15% |
2. Diet & health |
1hr 15min paper |
40% |
20% |
3. Lifestyle & health |
1 hr paper |
30% |
15% |
4. Consumer behaviour & protection |
1hr 45min paper |
|
15% |
5. Coursework assignment |
3,000 word research based activity, teacher assessed & externally moderated |
|
20% |
6. Food preservation, Production & Safety |
1hr 45min exam paper |
|
15% |