Home Economics AS Level

Home Economics is a vibrant, relevant and popular subject option at AS and A Level. The course aims to prepare young people for life in a consumer orientated society, developing skills such as management through combining theory with practice in order to solve problems and hence promote understanding of contemporary issues.
Pupils study 6 modules over the 2 years:

Principles of Nutrition
This module requires the study of macro and micro-nutrients and other dietary constituents. The digestion and absorption of nutrients and the role of energy in the body is also studied.

Diet and Health
This module requires the study of the inter-relationships between diet and health throughout life. Dietary recommendations are examined for different groups of people as well as current theories relating diet and specific conditions, such as coronary heart disease and cancers.

Health and Lifestyle
This module requires the study of positive state of wellbeing as a holistic concept which incorporates physical, social, mental and environmental dimensions of the lifestyles of individuals and families. Health promotion strategies and organisations are considered and their effectiveness in promoting positive health behaviour is explored.

Consumer Behaviour and Protection
This module focuses on the study of consumers as individuals, members of households and the wider society. It involves consideration of the factors which affect the ability of consumers to manage available resources and includes the influences of economic, environmental, social and technological factors. Issues related to consumer protection, information and representation are also explored.

Coursework
This module requires the submission of a report on a research-based activity which should not exceed 3,000 words. The activity should address a clearly defined, focused area of the specification content and involve the use of primary and secondary sources. The coursework assignment should provide opportunities for candidates to demonstrate their understanding of the connections and relationships between some of the aspects of Home Economics represented in this specification.

Food Preservation, Production and Safety
This module requires the study of current technological developments in food preservation and production. An understanding of the basic principles, uses, benefits and limitations of the various methods is required. The issue of consumer acceptance is considered. Aspects of food poisoning are included as well as current trends in the occurrence of reported incidents of food poisoning, the legislation relating to food safety and the role of agencies charged with maintaining a safe food supply.

Assessment

TERMINAL EXAMINATION (80%): one external examination paper for each module (excluding module 5).

INTERNALLY ASSESSED ASSIGNMENT (20%): one piece of written coursework, which is based on a research based activity.

The course provides a sound basis for students progressing to courses in Further and Higher Education and it is a very useful background for all career areas, particularly:
Food Science, Consumer Studies, Teaching, Hospitality Management, Catering, Dietetics, Demonstration of Food and Food Products, Food and Recipe Production, Nutritionists, Social Services and Caring Professions, including Medicine.