Balanced diet principles

    OCR
    GCSE

    The study of Balanced Diet Principles requires a comprehensive understanding of the Eatwell Guide as the primary UK model for healthy eating. Candidates must analyze the physiological functions of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals), linking intake directly to specific health outcomes. Assessment focuses on the relationship between energy intake and expenditure (BMR + PAL), the modification of recipes to meet specific dietary guidelines (e.g., reducing free sugars, increasing fibre), and the impact of diet-related diseases such as obesity, Type 2 diabetes, and cardiovascular disease across different life stages.

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    Objectives
    4
    Exam Tips
    4
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Credit responses that explicitly link nutrient sources to their specific biological functions (e.g., 'calcium for bone density', not just 'strong bones').
    • Award marks for accurate classification of composite foods into correct Eatwell Guide sections (e.g., Shepherd's Pie split into carbs, protein, and veg).
    • Candidates must demonstrate understanding of energy balance when discussing portion control and obesity.
    • High-level responses must justify dietary changes with scientific reasoning (e.g., 'replace butter with oil to reduce saturated fat and lower LDL cholesterol').

    Marking Points

    Key points examiners look for in your answers

    • Credit responses that explicitly link nutrient sources to their specific biological functions (e.g., 'calcium for bone density', not just 'strong bones').
    • Award marks for accurate classification of composite foods into correct Eatwell Guide sections (e.g., Shepherd's Pie split into carbs, protein, and veg).
    • Candidates must demonstrate understanding of energy balance when discussing portion control and obesity.
    • High-level responses must justify dietary changes with scientific reasoning (e.g., 'replace butter with oil to reduce saturated fat and lower LDL cholesterol').

    Examiner Tips

    Expert advice for maximising your marks

    • 💡In 'Modify' questions, clearly state the ingredient removed, the replacement, and the specific nutritional benefit.
    • 💡Use the 'State, Explain, Justify' structure for 6-mark nutrition questions to ensure depth of analysis.
    • 💡Memorize the specific daily recommendations (e.g., 30g fibre, <5% free sugars) to add authority to your answers.
    • 💡When analyzing a food diary, systematically compare it against all 5 sections of the Eatwell Guide to find gaps.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Vague health claims such as 'it is good for you' or 'gives you energy' without specifying the macronutrient.
    • Incorrectly placing potatoes in the 'Fruit and vegetables' section rather than 'Potatoes, bread, rice, pasta and other starchy carbohydrates'.
    • Confusing 'dietary fibre' with 'starchy carbohydrates' when discussing digestive health.
    • Failing to apply the '8 tips for healthy eating' specifically to the target group mentioned in the question (e.g., teenagers vs. elderly).

    Study Guide Available

    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Explain
    Discuss
    Assess
    Justify
    Suggest

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