1. ‘Spec Revision- The Future’ Glynis Henderson Saturday 14 th March

2. Agenda Developing a specification GCE Nutrition and Food Science ELQ Home Economics GCSE Home Economics

3. Intelligence Gathering The subject group Sector skills Agenda NI Stakeholders Livestock & Meat Commission/Dairy Council British Nutrition Foundation/ Food Standards Agency / Public Health Agency Understand the needs of Higher Education Essential skills Coursework – Home Ec students stand-out Leavers Destinations with Home Ec Medicine to music Food Technology/ Product Development UUC / QUB / CAFREHuman Nutrition Food Quality, Safety and Security DARD Going for Growth Agri –Food Strategy DHSSPSNI Obesity Prevention Framework Subject association Symbiotic relationship Consultation- Teachers Higher Education Students

4. The Specification Be aware of SWOT Accessible to teachers Know clearly what they have to deliver GCE builds on KS4 concepts and lays foundation for third level Assessment is appropriate to the level - GCE Demand Support / No CASS New content/New approaches/New opinions - Paris always capital of France - 1066 Battle of Hastings Provides equality of opportunity What would the support look like? Current and relevant but not niche Future proofing – shelf life of 7 years+ Start teaching in 2016 Avoid repetition of skills Progression AS/A2 AOS cover a range of skills Quality Assurance Stakeholders Teacher Higher Education Employers Students Specimen Assessment Materials Template for future exams Technical and operational considerations Equality panel

5. GCE Nutrition and Food Science

6. Assessment Assessment weighting – AS-40% – A2-60% Available every summer 1 resit opportunity

8. AS1: Principles of Nutrition Macro and micro-nutrients – Protein – Fat – Carbohydrate – Vitamins – Major minerals and Trace minerals Water and other fluids Nutrition through life Nutrient requirements

9. AS:2 Diet, Lifestyle and Health Eating patterns – Trends in food consumption – Barriers from achieving healthy food choices Energy and energy balance – Why energy is needed – Factors affecting energy expenditure – EARs through life – Energy balance Diet-related disorders – Overweight and obesity – Cardiovascular disease – Cancer – Type 2 diabetes Alcohol – Relationship between alcohol and diet-related disorders – Alcohol and pregnancy – Nutritional consequences of excessive alcohol Physical activity – Current guidelines – Benefits for children and adults

10. A21: Option 1- Food Security and Sustainability Food security – The challenges to achieving food security Food poverty – Food poverty as a global, local and national issue – What is being done to reduce food poverty Food sustainability – The impact on climate change and natural resources – The contribution to local economies and producer countries of Fairtrade and local and seasonally produced foods – The benefits of assurance schemes for consumers – Environmental claims made by the food industry Food waste – Food and associated packaging as an environmental and ethical issue – The roles of the contributors to the problem from primary producers to consumers – What is being done to reduce food and packaging waste Changing consumer behaviour – How consumers make food choices which have a positive impact on food security and sustainability – The barriers that prevent consumers from making a positive impact on food security and sustainability – The environmental and social cost of shopping for food in supermarkets

11. A21: Option 2- Food Safety and Quality Food safety through the food chain – The concept of food safety as a shared responsibility – Potential risks to food safety – Quality assurance schemes used by food manufacturers to ensure safe food production – The work of the FSA and DARD – The work of the Environmental Health Practitioner Microbiological and chemical contamination – The possible risk to public health of identified bacterial and chemical contaminants – What is being done to minimise the risk of bacterial and chemical contaminants to public health Additives – The use of additives in food – How food additives are regulated in Europe – The controversy surrounding additives Allergens – Difference between food allergy and intolerance – The factors influencing the increased incidence of food allergies – Food Allergen Labelling and Information Regulations Controls and legislation – The work of EFSA in relation to risk assessment and food safety – Key principles of the Food Hygiene Package

12. A2 2: Research Project Research area taken from AS1, AS2 or A21 Opportunity for student to explore an area of own interest Report format – Abstract – Introduction – Literature review – Primary research methodology – Discussion of results – Conclusions – Recommendations 4000 words Assessment criteria- 4 Mark Bands

13. Entry Level Home Economics Healthy Eating-10 units Family Life -4 units Independent Living -4units 3 mandatory units each 20 GLHs All other units 10 GLHs Flexible Evidence required Approach Adaptable Bite-size chunks Written by teachers of special needs Teacher assessed- externally moderated Support Overall qualification 120 Guided Learning Hours GLHs 18 units- all available at Entry 1,2 and 3 100% internal assessment Schemes of work Examples of evidence required

14. GCSE Home Economics First teaching September 2017 First award June 2019 Progression from Key Stage 3 – Developing thinking skills and personal capabilities – Communication – Using Maths – Using ICT Professional development opportunities

16. Contacts Subject Officer: Glynis Henderson email: ghenderson@ccea.org.ukghenderson@ccea.org.uk telephone: 028 90 261200 extn 2138 Specification Support Officer: Nola Fitzsimons email: nfitzsimons@ccea.org.uknfitzsimons@ccea.org.uk telephone: 028 90 261200 extn 2235

17. “The best way to predict the future is to create it.” Abraham Lincoln