Macronutrients

    OCR
    GCSE

    The study of macronutrients constitutes the fundamental chemical and biological framework of Food Preparation and Nutrition. Candidates must analyze the chemical structure, functional properties, and biological value of Proteins, Fats (Lipids), and Carbohydrates. Mastery requires understanding the physiological roles of these nutrients in the human body, the consequences of dietary excess and deficiency, and the chemical changes they undergo during processing and cooking (e.g., gelatinisation, coagulation). Assessment focuses on the application of this knowledge to specific dietary needs and the scientific principles underlying food preparation.

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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

    • Award marks for precise scientific terminology (e.g., 'essential amino acids' rather than 'proteins', 'polysaccharides' rather than 'complex carbs').
    • Credit responses that explicitly link nutrient excess to specific pathologies (e.g., saturated fats raising LDL cholesterol leading to atherosclerosis).
    • Candidates must explain the mechanism of protein complementation when discussing LBV sources (combining two LBV foods to provide all essential amino acids).
    • For full marks in analysis, responses must evaluate nutritional data against specific life-stage requirements (e.g., high energy needs for teenagers vs. nutrient density for elderly).

    Marking Points

    Key points examiners look for in your answers

    • Award marks for precise scientific terminology (e.g., 'essential amino acids' rather than 'proteins', 'polysaccharides' rather than 'complex carbs').
    • Credit responses that explicitly link nutrient excess to specific pathologies (e.g., saturated fats raising LDL cholesterol leading to atherosclerosis).
    • Candidates must explain the mechanism of protein complementation when discussing LBV sources (combining two LBV foods to provide all essential amino acids).
    • For full marks in analysis, responses must evaluate nutritional data against specific life-stage requirements (e.g., high energy needs for teenagers vs. nutrient density for elderly).

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When asked to 'Assess' a diet, always compare the provided nutritional data against the Reference Intake (RI) or Eatwell Guide proportions.
    • 💡In 8-10 mark extended responses, structure your answer using the 'Fact-Explanation-Consequence' chain for each nutrient discussed.
    • 💡Do not just list sources; categorize them (e.g., 'Oily fish such as mackerel' is better than just 'fish').
    • 💡Allocate 1 minute per mark; ensure time is saved for the final extended response question which often focuses on diet and health.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Describing fats or sugars generically as 'bad' without specifying the type (saturated vs. unsaturated, free sugars vs. intrinsic).
    • Confusing the function of micronutrients (vitamins/minerals) with macronutrients (energy provision).
    • Stating that protein provides energy as its primary function (it is a secondary function after growth and repair).
    • Failing to quantify 'excess' or 'deficiency' when discussing health risks.

    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
    Evaluate
    Justify
    Analyse

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