Anita Tull – författare

This popular text has been completely revised and updated in full colour to provide comprehensive coverage of the new GCSE syllabuses in Home Economics: Food and Nutrition. It will also be a valuable resource for students on courses in D&T: Food Technology, and GNVQ Health and Social Care and Hospitality and Catering. This new edition includes the latest nutritional guidelines, with a new chapter on meeting particular dietary needs. Differentiated revision questions are included throughout the book, with structured questions and tasks at the end of each chapter.

Caribbean Food and Nutrition is the new edition of the market leading text by Anita Tull and Antonia Coward. It has been revised to provide comprehensive coverage of the latest CSEC syllabus in Home Economics: Food and Nutrition. With Caribbean examples, statistics, and photographs, it is the perfect text for students who need a thorough foundation in food and nutrition.

Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.

Motivate all learners to build their knowledge and skills so they can approach both practical and written assessments with confidence. Written by a leading author team, our new edition textbook has been specifically designed to provide comprehensive, accessible and engaging content for AQA GCSE Food Preparation and Nutrition.

Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.

Written by leading food author Dr Anita Tull, this revision guide supports the AQA GCSE Food Preparation and Nutrition specification and provides reassuring support as learners study through the course, and all the essential knowledge needed to revise for the written exam.┒ The information is presented in a colourful and highly visual way┒ Summaries are included for every topic in the course┒ Mindmaps help you remember what you are revising┒ Key terms you need for your exam answers are provided for every topic┒ Activities help you learn the topics and test your knowledge┒ Revision Tips give you ideas and suggestions about different ways of revising┒ Exam skills and techniques are reinforced with a dedicated chapter of advice and guidance┒ Practice exam-style questions (with answers available) enable you to test yourself and provide plenty of practice for the exam

Welsh Language Edition. A core resource, covering all the Units of WJEC's Diploma in Food Science and Nutrition (Units 2, 3 and 4). Written by Anita Tull, leading food writer and author of the popular WJEC Certificate in Food Science and Nutrition. ┒Presented in an appealing and highly visual way, this book will help students develop and apply their knowledge and understanding, and progress through the theoretical and practical aspects of the course. ┒Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification.┒Exam-style questions help prepare students for assessment. ┒Dedicated assessment chapters for each Unit offer guidance on what to expect and how to prepare for assessment, including example answers and assessor/examiner commentaries.

Written by renowned author Anita Tull, it provides the essential information needed for the exam and will help students develop and apply the skills needed for the Controlled Assessment.The ideal companion to the Student Book! This guide is designed to be used as a textbook for lower-ability students and a study aid and revision guide for higher-ability students.What's new in the 2nd Edition?┒ Structure and content fully updated to match the new specification precisely.┒ Completely new assessment sections in line with the new specification.┒ A new section on How to prepare and make dishes with examples of how different techniques are combined in recipes, together with new activities to help students identify skills and techniques in a range of dishes, helping prepare them for assessment.┒ Content re-organised under new specification Unit and Topic headings and numbering making it easy for students to follow.┒ New Specification stems signposting to clearly show students which sections of information they need to 'know'; 'know and understand'; 'be aware of' and 'be able to'.What have we retained from the previous edition?┒ Condensed version of the required theory presented in a clear and colourful study guide.┒ Interesting Activities throughout to allow students to consolidate and apply their learning.┒ Key terms to remind students of the essential terminology needed for assessment.┒ Accessible design with colourful diagrams, images, tables and charts to support understanding and knowledge recall, making it perfect for lower ability students.┒ In Unit 1, end of section 'Knowledge check' and Practice exam questions enable students to test themselves and provide plenty of practice for the assessment.┒ Unit 2 helps support students in applying the knowledge learned from Unit 1 and prepare for the Controlled Assessment, providing guidance for presenting evidence together with example answers and assessor commentary.┒ When used in conjunction with our bestselling Student Book, students will have an unrivalled suite of resources to help them excel with their study of Hospitality and Catering.