This powerpoint and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Working characteristics, functional and chemical properies of ingredients - Carbohydrates
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, and a food investigation. It also works alongside the worksheets.
This will take between 2-3 lessons.
There is one workbook which is 4 pages long and the food investigation is 3 pages long. Both sheets have been written to work alongside the powerpoint which is 9 pages long.
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A bundle is a package of resources grouped together to teach a particular topic, or a series of lessons, in one place.
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Nutrients - Macro and Micro
Includes powerpoints on: Fat - principles of nutrition Fat - working characteristics Vitamins and Minerals Carbohydrates- principles of nutrition Carbohydrates - working characteristics Protein - principles of nutrition Protein - working characteristics
£5.00
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Macro Nutrients Protein, Fat and Carbohydrates
These six powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering. For each macro nutrient their is a lesson on the principles and the other the working characteristics.
£5.00
Bundle
Carbohydrates
These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering. One focuses on the principles and the other the working characteristics.
£2.00
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Fat, Protein and Carbohydrates. Working Characteristics, functional and chemical properties of ingredients.
These powerpoints and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Working characteristics, functional and chemical properies of ingredients - Fats, Proteins and Carbohydrates The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals ( and recipes), and food investigation. It also works alongside the worksheets. Each set of lessons will take between 2-3 lessons.
£5.00
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