A lesson explaining the benefits of cooking food.

A lesson on various raising agents.

A sequence of lessons detailing cooking methods.

A series of lessons explaining how Proteins, Carbohydrates and Fats can be changed in the cooking process.

1 to 2 lessons work on complimentary nutrients.

Unit of work on planning meals for different age groups and to suit special dietary requirements.

A sequence of lessons (2-4) on modifying meals to improve their nutritional values.

A worksheet covering information on daily energy needs including PAL and BMR.

1 or 2 lessons about diet related health problems.

A sequence of lessons on the nutritional needs of different age groups.

1 or 2 lessons on minerals.

1 or 2 lesson resource on the Eat Well Plate.

1 or 2 lesson resource on Fibre and Water.

A series of lessons on Fat-soluble vitamins

A series of lessons on water-soluble vitamins.

3 lessons on Carbohydrates. Works well with the CGP revision guide but will also work on its own.

Here is a two lesson resource introducing Fats. Works well alongside the CGP revision guide but will work on its own also.

4 Lessons on Proteins. Designed to go alongside the CGP Revision Guide but should work independently of that. Goes through sources of protein, LBV vs HBV, alternative proteins, health problems and protein requirements also has a section of exam questions.