Section 1
Healthy eating
The energy balance
Nutrients in food
Salt
Vitamins and minerals
Section 2
Food labelling: What’s on a food label?
Food labelling: Guideline daily amounts
Food additives and food allergy
Food choices: Special dietary needs
Food choices: Food from different cultures
Food and our environment
Organic food
Section 3
Egg farming
Eggs and nutrition
Eggs in cooking
Section 4
Cereals
Flour
Baking with flour
Bread
Pasta
Maize
Rice
Section 5
Oils and fats
Milk and cream
Yogurt and ice cream
Cheese
Section 6
Meat
Chicken
Fish
Section 7
Fruit
Vegetables
Tomatoes
Potatoes and starchy vegetables
Pulses and beans
Soya beans and alternatives to meat
Quorn mycoprotein
Sugar
Section 8
Food packaging
How food is preserved
Keeping food safe
Food hygiene and safety
Food temperature control
Food safety: Activity
Tasting food
Glossary of terms
Index