Food choice

AQA

GCSE

The study of Food Choice explores the complex interplay of factors that influence what individuals and communities consume. It encompasses the analysis of physiological needs (health, allergies), psychological factors (palatability, sensory appeal), economic constraints (budget, availability), and socio-cultural influences (religion, tradition, lifestyle). In the context of UK GCSE specifications (AQA, OCR, Eduqas), this topic requires students to apply nutritional knowledge to specific scenarios, justifying food selection based on dietary requirements, ethical provenance, and culinary application.

Objectives

Exam Tips

Pitfalls

Key Terms

Mark Points

Learning Objectives

What you need to know and understand

Costing recipes
Religious/cultural dietary requirements
Ethical/moral beliefs (animal welfare, fairtrade, organic, GM foods)
Food intolerances/allergies
Mandatory/non-mandatory labelling
Nutritional labelling
Food marketing
Distinctive features, characteristics, equipment, cooking methods, eating patterns, presentation styles, traditional/modern variations
Sight, taste, touch, aroma
Taste receptors, olfactory systems
Preference tests (paired, hedonic)
Discrimination tests (triangle)
Grading tests (ranking, rating, profiling)
Setting up a taste panel
Controlled conditions

Key Terminology

Essential terms to know

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Practice questions tailored to this topic

Food choice

Learning Objectives

Key Terminology

{"theme":"Cultural and Religious Influences","description":"How faith and tradition dictate dietary laws and consumption patterns, including restrictions (e.g., Halal, Kosher) and celebratory foods."}

{"theme":"Economic and Environmental Factors","description":"The impact of cost, seasonality, food miles, and sustainability (provenance) on consumer decision-making."}

{"theme":"Health and Dietary Requirements","description":"Choices driven by physiological necessity, including medical conditions (intolerances/allergies) and life-stage nutritional needs."}

{"theme":"Sensory and Psychological Factors","description":"The role of organoleptic qualities (taste, texture, smell, appearance) and marketing (pester power, branding) in selection."}

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