NEA 2 – Food Preparation and Nutrition

NEA Task 2 - Arihant

Candidate Number -
GCSE Food Prepartion and Nutrition

Plan, prepare, cook and present a range of

dishes that meet the needs of an individual with
cardiovascular health problems.

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 NEA 2 – Food Preparation and Nutrition

Task: Plan, prepare, cook and present a range of dishes that

Keyword Definition
Plan The time it takes for the dish. The resources required.

Prepare Gathering ingredients and equipment required

Cook Mixing, combining and heating the ingrediants

Present Modifying, processing, arranging

Range The temperature for the safe storage of the food

Cardiovascular Related to the heart

Health Problem A disease, condition, or illness

Researching the Task

Research Analysis
1. What happens to the body whilst suffering this disease?
Whilst Suffering CVD arteries get clogged with fatty deposits and the threat of blood clots
are imminent
2. Does it have any particular nutrients that are needed or need avoiding? Explain as many as
possible.
Sodium and potassium are two interrelated minerals that play major roles in
regulating blood pressure and a healthy heart which is why they are needed. Saturated fats
should be avoided

3. Is there anything that this diet related disease should be encouraged to do?
eating diets high in fruits, vegetables, whole grains, nuts

4. Is there anything that this diet related disease should be discouraged to have?
saturated fats, nicotine, alcohol

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 NEA 2 – Food Preparation and Nutrition

5. Does it typically affect certain life stages – if so who and why?

it affects older people making them more vulnerable to heart attacks

6. Are there any factors that would affect an individual’s food choice when suffering
cardiovascular disease?
Food-related risk factors include obesity, high blood pressure, uncontrolled diabetes and a
diet high in saturated fats

7. Are there parts of the eat well guide that are particularly important to benefit this disease?
Don’t eat fatty foods

8. Are there any cures or ways of preventing this disease coming on?

There are no cures, but it can be prevented by eating food in moderation and eating
a balanced diet

Selecting Dishes
Product Image Ingredients Nutrients Skills
Name
Jambalay Chicken Starch Knife skill
a Chorizo Fibre Chicken
Garlic Vitamins A,D,EK prep
Rice Vitamins Cooking
Pepper B1,2,3,9,12,C Rice
Onion All 6 Minerals
Thyme
Chopped
Tomatoes

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 NEA 2 – Food Preparation and Nutrition

Roasted butternut squash Fats Cooking

Pumpkin lemon juice Sugars Prep
Macaroni yeast flakes Fibre Knife skills
powdered garlic Vitamins A,C,B12
mustard powder
nutmeg
oat unsweetened drink
extra virgin oil
sage
hazelnuts
macaroni
pepper
Grilled Salmon ● ● Salmon fillets ● Calories: 400-500 knife skills
with Quinoa ● Quinoa ● Protein: 25-30g grilling
and Steamed ● Assorted ● Healthy Fats: 15- steaming
Vegetables vegetables (e.g., 20g cooking
planning
broccoli, carrots, ● Carbohydrates:
prep
bell peppers) 30-40g
● Olive oil ● Fiber: 5-7g
● Lemon juice
● Garlic
● Salt and pepper
Mediterran ● Chickpeas ● Calories: 350-400 ● Canned
ean (canned or ● Protein: 12-15g chickpe
chickp cooked) ● Healthy Fats: 15- prepara
ea ● Cherry tomatoes 20g n.
salad ● Vegeta
● Cucumber ● Carbohydrates:
● Red onion 40-50g choppin
● Kalamata olives ● Fiber: 10-12g ● Dressin
● Feta cheese prepara
(optional) n.
● Olive oil ● Basic kn
● Lemon juice skills.
● Garlic ● Flavor
● Dried oregano balanci
● Salt and pepper with he
and
lemon.

Oatmeal ● Rolled oats ● Rolled

with ● Milk or plant- ● Calories: 300-400 oats
berries based milk ● Protein: 10-15g ● Milk or
and ● Mixed berries ● plant-
nuts based m
(e.g., blueberries, ● Healthy Fats: 10-
strawberries, 15g ● Mixed
raspberries) ● Carbohydrates: berries
● Nuts (e.g., 40-50g (e.g.,

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 NEA 2 – Food Preparation and Nutrition

almonds, ● blueber
walnuts) ● Fiber: 8-10g s,
● Honey or maple strawbe
syrup (optional) es,
● Cinnamon raspber
(optional) s)
● Nuts (e
almond
walnuts
● Honey
maple
syrup
(option
● Cinnam
(option

Possible dishes: You need to research 10 potential dishes that suit the dietary
requirements that suit the needs for an individual suffering with cardiovascular
disease.

Selecting Dishes
Product Image Ingredients Nutrients Skills
Name

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 NEA 2 – Food Preparation and Nutrition

Tofu Calories: 300- Tofu

Vegetabl Mixed 400 prepar
vegetables Protein: 15- tion
e Stir- (e.g., bell 20g and
Fry peppers, Healthy Fats: stir-
with broccoli, 10-15g frying.
Tofu snap peas, Carbohydrates Vegetable
carrots) : 20-30g choppi
Soy sauce (low- Fiber: 8-10g ng.
sodium) Sauce
Ginger prepar
Garlic tion.
Sesame oil Stir-frying
Olive oil techniq
Brown rice or ues.
quinoa Cooking
(optional, for brown
serving) rice or
quinoa
(option
al).
Whole grain Calories: 350- Cooking
Whole pasta 450 whole
Tomato sauce Protein: 10- grain
Grain (low- 15g pasta.
Pasta sodium) Healthy Fats: Preparing
with Spinach 5-10g a
Tomat Garlic Carbohydrates simple
Olive oil : 60-70g tomato
o Parmesan Fiber: 10-12g sauce.
Sauce cheese Wilting
and (optional) spinac
Spina Crushed red into the
pepper dish.
ch flakes Optional:
(optional) Grating
Parme
an
cheese
.
Balancing
flavors

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 NEA 2 – Food Preparation and Nutrition

● Quinoa Calories: 350- Cooking

Quinoa ● Black beans 400 quinoa
(canned or Protein: 15- Preparing
and 20g bell
cooked)
Black Healthy Fats: pepper
● Bell peppers
Bean ● Onion
10-15g s for
Stuffe Carbohydrates stuffing
● Garlic : 50-60g .
d Bell ● Tomato Fiber: 12-15g Sauteing
Peppe sauce (low- onions
rs sodium) and
● Cumin, garlic.
paprika, and Mixing and
chili powder stuffing
● Olive oil pepper
● Avocado s.
(optional, for Baking
skills.
topping)
Greek Greek yogurt Calories: 250- Layering
Yogurt (unsweeten 300 ingredi
and ed) Protein: 15- ents fo
Berry Mixed berries 20g presen
Parfait (e.g., Healthy Fats: ation.
strawberries 5-10g Mixing
, Carbohydrates Greek
blueberries, : 30-40g yogurt
raspberries) Fiber: 5-7g with
Honey honey.
Granola Selecting
(optional) and
Almonds or arrang
walnuts ng
(optional, fresh
chopped) berries
Optional:
Toastin
g
granola
for
added
crunch
Baked Chicken breasts Calories: 400- Marinating
Chicke Sweet potatoes 500 and
n with Asparagus Protein: 25- baking
Sweet Olive oil 30g chicke
Potato Garlic Healthy Fats: .
and Rosemary and 10-15g Roasting
Aspara thyme Carbohydrates sweet
gus Salt and pepper : 30-40g potatoe
Fiber: 7-10g s.

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 NEA 2 – Food Preparation and Nutrition

Preparing
and
baking
aspara
gus.
.

Demonstrating Technical Skills

Recipe 1: Chilli con carne
Reasons for choice: I chose this dish to it having many
vital nutrients that are beneficial to an individual
suffering with cardiovascular disease. Although the
bulk of the dish is rice, and it offers a high
carbohydrate content, which is required for general
day-to-day energy, I opted to use wholemeal rice as
white rice is discouraged due to the higher sugar
content. I replaced beef mince to turkey mince – red
meat particularly increases the chances of heart
disease and at its worst, increases mortality rates of
those who already have cardiovascular disease. I served with steamed
vegetables to enhance the colour of the dish and bulk up the plate to the
recommendations of the Eatwell guide, which allowed me to serve a smaller
amount of carbohydrates.
Ingredients:
● Brown rice

● Turkey mince

● Tinned tomatoes

● Chillies

● Chilli powder

● Passata

● Basil

● Kidney beans

● Spinach

Sensory Evaluation: Overall, this dish scored high. The appearance scored lowest
however at 16/20 and the feedback from my tasting panel suggested the
viscosity of the sauce was quite runny and ideally needed to be thicker. All of
the other properties were rated at 18, the aroma was described as strong and
fresh. There was a small hint of basil, which enabled the fresh and earthy

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 NEA 2 – Food Preparation and Nutrition

aromas to flow through. I was concerned the spice may be overpowering but I
got the correct balance alongside the acidity of the tomatoes. To improve
further and increase complexity I would serve with a side of breads.
Ta Ta Ta Ta T

Appeara 4 5 3 4 1
nce
Aroma 4 4 5 5 1

Taste 4 4 5 5 1

Texture 5 5 4 4 1

Demonstrating Technical Skills

Recipe 2: Baked chicken with sweet potato and
asparagus
Reasons for choice:
Baked chicken with sweet potato and asparagus is a heart-healthy meal due to its combination
of lean protein, omega-3 fatty acids, and nutrient-rich vegetables. The chicken provides lean
protein essential for muscle health, while omega-3s, if present, contribute to heart health.
Sweet potatoes and asparagus offer fiber, antioxidants, and a variety of vitamins and
minerals, supporting overall cardiovascular well-being. The meal is low in saturated fats and
calories, promoting weight management. The low glycemic index of sweet potatoes helps
regulate blood sugar levels, and the diverse nutrient profile ensures a balanced intake of
essential nutrients. Overall, this combination is a nutritious and well-rounded option for
individuals seeking to maintain or improve cardiovascular health.

Ingredients:Chicken breasts
Sweet potatoes
Asparagus
Olive oil
Garlic
Rosemary and thyme
Salt and pepper

Skills: Marinating, baking, knife skills, planning, prep

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 NEA 2 – Food Preparation and Nutrition

Sensory Evaluation:
Ta Ta Ta Ta Total

Appeara 2 3 1 3 8
nce
Aroma 4 2 1 1 8
Taste 4 4 1 2 11
Texture 3 4 1 1 9

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