Written by leading food author Anita Tull and endorsed by WJEC,
offering high quality support you can trust. // A core resource for
Unit 1: Meeting the nutritional needs of specific groups, covering
the science of food safety, nutrition and nutritional needs, with
detailed information on the practical skills required to produce
quality food that meets the needs of individuals // Update July
2019: The DfE has announced the withdrawal of funding for
qualifications where a redeveloped version of the qualification has
been approved. This announcement relates to the legacy (QCF)
version of the WJEC Level 3 Food Science and Nutrition
qualification. The current specification remains available to
centres and is approved for inclusion in school performance tables
for 2021 and 2022. NB. This book has been written to support the
current specification.
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