NEA 2 Teaching Resources

For Food Preparation and Nutrition GCSE

NEA 2 Teaching Resources

For Food Preparation and Nutrition GCSE

How to carry out nutritional analysis of a recipe

You may be asked to make healthy dishes or improve a range of recipes to make them healthier. Use The Nutrition Program to input the ingredients in your recipe, then check on the Nutrition charts to see the energy value and range of nutrients provided.

How to make a recipe healthier

Now click your recipe and make a healthier version. Your original recipe stays in your recipe list, and you can experiment by changing ingredients, adding and taking ingredients away and altering the quantities of high fat foods such as butter, to end up with a healthier result.

How to find the portion size


When you input your recipe, you decide how many portions it serves. You can see the results on the Nutrition charts and find out if your portions are too large or too small.

How to write the recipe method

The Program has a Recipe sheet where all your ingredients are listed, and you can add a photograph and see the Nutrition analysis. Fill in the Method and print out the results to use to dovetail dishes into the practical exam time plan.

How to cost a recipe

One exam board (AQA) requires final dishes to be costed and this costing analysed. The Program has a Costs section and you can see your recipe ingredients, each with a cost for 100g, a cost for the recipe and a cost for a portion.

How to carry out sensory evaluation

At the end of the practical session, each exam boards requires sensory testing with analysis and evaluation to be carried out. This can be done using the Star Profile section of the Program. You are required to test the sensory properties for taste, texture, aroma and appearance using descriptors.

Teacher reviews of my NEA1&2 resources:

Copyright The Nutrition Program. PO Box 202 Lewes BN7 9GT Company No. 03089024 VAT No. 521754263