The Food preparation and nutrition GCSE content states that students must demonstrate knowledge and understanding of:


  • Recommended guidelines for a healthy diet.  How people’s nutritional needs change and how to plan a balanced diet for those life-stages, including for those with specific dietary needs
  • The recommended energy provided by protein, fat and carbohydrates (starch, sugars, fibre) and the percentage of daily energy intake the nutrients should contribute.  Basal metabolic rate (BMR) and physical activity (PAL) and their importance in determining energy requirements.  How to maintain a healthy body weight throughout life
  • The specific functions, main sources, dietary reference values and consequences of malnutrition of macronutrients and micronutrients
  • How to calculate energy and nutritional values and plan recipes, meals and diets accordingly
  • Major diet related health risks including obesity, cardiovascular, bone health, dental health, iron deficiency anaemia, diabetes
  • The importance of hydration, the function of water in the diet.

Further resources to support students’ understanding of the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health can be found on the Food a fact of life website:


Information about red meat in the diet can be found at


GCSE specification grids

Are you looking for resources to support GCSE Food Preparation and Nutrition or Home Economics in England, Wales or Northern Ireland?  Meat and Education has produced a detailed grid that identifies all the resources (with links) that are relevant to each area of the GCSE Food Preparation and Nutrition/Home Economics specifications in each country.