Study Guide

Objective

The student can identify the components of food (water, carbohydrates, fats and proteins, minerals, and vitamins) and know, how these react in food preparation processes.

The student understands the main features of digestion from the perspectives of metabolism and energy production.

The student can explain what sustainable nutrition and dietary recommendations entail. They can name the most common special diets.

Content

Structures and functions of carbohydrates, fats, and proteins and their reactions in food preparation processes. The role of water in food.

Key metabolic pathways from the perspective of digestion.

Sustainable nutrition. Dietary recommendations. Special diets.

Assessment criteria, satisfactory (1)

• Basic knowledge of the structures of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• Fundamental understanding of the role of water in foods.
• Awareness of the key metabolic pathways from the perspective of digestion.
• General understanding of sustainable nutrition, dietary recommendations, and some special diets.

Assessment criteria, good (3)

• A more detailed understanding of the structures of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• A deeper comprehension of the significance of water in foods.
• More detailed knowledge of the key metabolic pathways from the perspective of digestion.
• A comprehensive understanding of sustainable nutrition, dietary recommendations, and special diets.

Assessment criteria, excellent (5)

• Excellent mastery of the structures and functions of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• Deep and versatile understanding of the diverse role of water in foods.
• Comprehensive insight into the key metabolic pathways from the perspective of digestion.
• Profound expertise in sustainable nutrition, dietary recommendations, and special diets.

Assessment criteria, approved/failed

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