Key term
CCEA A-Level Health and Social Care 0003
Promoting Quality Care
Topic overviewThe values of care and their impact on service usersIndividual rights and choicesAnti-discriminatory practiceRespect, dignity and confidentialityChildren's rights and special educational needs legislationHuman rights and safeguarding legislationDisability discrimination legislationMental health legislation and capacityHealth and safety legislation, COSHH and RIDDORPolicies that promote quality carePoor practice and its impact on people
Communication in Health, Social Care and Early Years Settings
Topic overviewThe range of people staff communicate withVerbal communicationNon-verbal communication and body languageWritten and electronic communicationThe purposes of communication in care settingsConfidentiality and privacy in communicationPhysical and emotional factors that support communicationPractitioners' communication skillsBarriers arising from sensory impairment, illness and disabilityBarriers arising from mental health, language and cultureOvercoming barriers to communicationTeam communication and reflecting on your own practice
Health and Well-Being
Topic overviewConcepts of health, ill-health and diseaseMental health, mental illness and psychological well-beingThe needs of service users and how settings meet themThe effects of ill-health on education, employment, income and relationshipsSocio-economic factors affecting health and well-beingInherited conditions: cystic fibrosis and Huntington's diseaseConditions associated with ageing: osteoarthritis and type 2 diabetesEnvironmental factors: location, pollution and occupational hazardsBehavioural factors: exercise, diet, smoking, alcohol and drug useApproaches to health promotion and personal responsibilityStatutory services and the World Health OrganisationVoluntary, private and commercial providersPrejudice, discrimination and stereotypingAnti-discriminatory practice and equality law in Northern Ireland
Safeguarding Children
Topic overviewPhysical development from one to eight yearsIntellectual and language development from one to eight yearsEmotional and social development from one to eight yearsPromoting development through activities and interactionPiaget and Vygotsky in early years practiceSkinner and Bandura: managing behaviour and modellingErikson and Bowlby: attachment, identity and settling inTypes of abuseIndicators of abuse in childrenSafeguarding responsibilities and the setting's policiesFactors that increase the risk of child abuse
Adult Service Users
Topic overviewKey concepts in work with adults: need, protection, disability, empowerment and person-centred careOlder people: needs and how they are metAdults with physical disabilities: needs and how they are metAdults with learning disabilities: needs and how they are metAdults living with mental ill health: needs and how they are metHealth practitioners working with adult service usersSocial care practitioners and advocacyReablement and the care planning cycleThe Bengoa Report and a new model of health and social careConfidentiality, safeguarding adults and whistle-blowing policiesStatutory, private and voluntary provision and how it is fundedInformal carers and the Carers and Direct Payments Act (Northern Ireland) 2002
Holistic Therapies
Topic overviewThe holistic approach and safe practiceAcupunctureAromatherapyHerbalismReflexologyPilates and kinesiologyMedical approaches: medication, surgery and physiotherapyManaging asthma, high blood pressure and arthritisManaging insomnia, migraine, back pain, depression and irritable bowel syndromeComparing holistic therapies and medical treatmentsCurrent trends, evidence and holistic therapies in care settings
Understanding the Physiology of Health and Illness
Topic overviewThe animal cell and its organellesCell specialisation and the four tissue typesThe organisation of the nervous systemThe major areas of the brainNeurones, the reflex arc and the synapseMultiple sclerosis, spinal cord injury and strokeThe endocrine glands and their hormonesType 1 and type 2 diabetesThe digestive system and how food is broken downPancreatitis, cirrhosis of the liver and stomach ulcersThe urinary system and the kidney nephronRenal failure, incontinence and dehydrationLiving with a physiological disorder
Applied Research
Topic overviewChoosing a research topic and writing a rationaleResearch objectives and the hypothesisSearching the literature and using secondary sourcesHarvard referencing and citing sourcesQuestionnaires as a research toolInterviews and interview schedulesObservation and observation chartsValidity and reliability in research designSampling techniques and representativenessEthics in research with people who use servicesCollating and presenting quantitative dataAnalysing results and drawing conclusionsEvaluating the methodology and recommending improvements
Body Systems and Physiological Disorders
Topic overviewThe heart and the cardiac cycleBlood, blood vessels and the double circulationControl of heart rate and blood pressureThe respiratory system, ventilation and gas exchangeBehaviour that protects the heart and lungsNormal ranges for pulse and breathing rates, and causes of deviationMonitoring pulse and breathing safely before and after exercisePresenting and analysing monitoring resultsCoronary heart disease, asthma and other physiological disordersDiagnostic techniques and what each one showsTreatments, care pathways, practitioners and support servicesThe effects of a physiological disorder on everyday life
Providing Services
Topic overviewThe origins of the welfare stateLegislation shaping service provision in Northern IrelandSafeguarding, mental health and disability legislationPolicies in health and social care settingsDemographic trends and their effect on servicesStatutory, private, voluntary and informal providersHow the providers are fundedIntegration, community care and evaluating provisionMeeting physical, intellectual, emotional and social needsAccessing services and routes of referralBarriers to access and how they are overcomeThe roles and specialisms of practitionersInterdisciplinary team workingCodes of practice, regulation and quality assurance
Public Health and Health Promotion
Topic overviewThe concept of public healthPublic health issues in the United KingdomHow public health issues are addressed in Northern IrelandLegislation, taxation and the law as public health toolsThe Public Health Agency and its campaignsApproaches to health promotionEvaluating a health promotion campaignChoosing a topic, an aim and a target groupDelivery methods and materialsDrawing up and justifying the planDesigning tools to evaluate the activityCarrying out and evaluating the activity
Supporting the Family
Topic overviewFamily structures since the Second World WarWhy family structures have changedHow families meet physical and intellectual needsHow families meet emotional and social needsHealth and social care services a family may needStatutory services and how they support familiesThe private sector and informal careVoluntary organisations supporting familiesEffects on families of accessing servicesDomestic violence, child abuse and addictionPoverty, mental illness and bereavement in familiesPoor parenting, behavioural problems, special needs and racism
Understanding Human Behaviour
Topic overviewThe psychoanalytic perspective and Freud's theory of personalityThe humanistic perspective and Rogers' theory of personalityBehaviourism: Pavlov, Skinner and conditioningThe cognitive perspective: Beck and EllisSocial learning theory and the Bobo doll experimentThe biological perspective on behaviourPerspectives on depression and its treatmentPerspectives on aggression and its treatmentPerspectives on stress and its managementPerspectives on anorexia nervosa and bulimia nervosaPerspectives on phobias and their treatmentSocio-economic influences on behaviour
Human Nutrition and Health
Topic overviewProtein, carbohydrate and fat: functions and sourcesVitamins: functions, sources and deficiencyMinerals, water and dietary fibreCurrent dietary guidance and the bodies that issue itNutritional requirements at each stage of lifeVegan diets and meeting nutritional requirementsEnergy requirements, basal metabolic rate and activity levelsModifying recipes and diets for intolerance and allergyDiet-related conditions of the gut, bowel and teethDiet, cardiovascular disease, diabetes and obesityFactors influencing food choiceFood hygiene and the safe storage and preparation of foodFood poisoning bacteria, symptoms and food safety enforcement
Human Nutrition and Health
- 13 subtopics
- 39 things to know
- A2 7
What Human Nutrition and Health covers
Human Nutrition and Health is examined in Unit A2 7, Human Nutrition And Health — a Double Award option, taken instead of A2 6. It covers protein, carbohydrate and fat: functions and sources, vitamins: functions, sources and deficiency, minerals, water and dietary fibre, current dietary guidance and the bodies that issue it, nutritional requirements at each stage of life, vegan diets and meeting nutritional requirements, energy requirements, basal metabolic rate and activity levels, modifying recipes and diets for intolerance and allergy, diet-related conditions of the gut, bowel and teeth, diet, cardiovascular disease, diabetes and obesity, factors influencing food choice, food hygiene and the safe storage and preparation of food and food poisoning bacteria, symptoms and food safety enforcement.
Where it is assessed
A2 7
Human Nutrition And Health — a written examination.
Check the CCEA specification ↗The 13 subtopics
Each one has its own page.
- Protein, carbohydrate and fat: functions and sourcesThree macronutrients, main dietary function of protein and essential amino acid.Open →
- Vitamins: functions, sources and deficiencyDifference between a water-soluble and a fat-soluble vitamin, three water-soluble vitamins and main function of thiamin.Open →
- Minerals, water and dietary fibreThree functions of calcium in the body, four dietary sources of calcium and function of fluorine in the diet.Open →
- Current dietary guidance and the bodies that issue itFood first approach, food in Schools policy called and purpose of the Public Health Agency's Enjoy Healthy Eating resource.Open →
- Nutritional requirements at each stage of lifeThree rules for foods offered during weaning and main nutritional aims for a healthy adult.Open →
- Vegan diets and meeting nutritional requirementsThe nutrients that need particular attention on a diet excluding all animal products — protein quality, vitamin B12, iron, calcium, iodine, omega-3 and vitamin D — the plant sources of each, and where supplementation is advised.Open →
- Energy requirements, basal metabolic rate and activity levelsBasal metabolic rate and physical activity level.Open →
- Modifying recipes and diets for intolerance and allergyCoeliac disease and symptoms of lactose intolerance and how the diet is adapted.Open →
- Diet-related conditions of the gut, bowel and teethUnited Kingdom advice on red and processed meat, crohn's disease and irritable bowel syndrome.Open →
- Diet, cardiovascular disease, diabetes and obesityFour dietary and lifestyle risk factors for cardiovascular disease, three long-term complications of poorly controlled diabetes and four health consequences associated with obesity.Open →
- Factors influencing food choiceFood desert, dietary rules observed in a kosher Jewish household and dietary rules observed by many Muslims.Open →
- Food hygiene and the safe storage and preparation of foodDanger zone, rules for reheating and hot holding food and difference between a use-by date and a best-before date.Open →
- Food poisoning bacteria, symptoms and food safety enforcementHigh-risk food, general signs and symptoms of food poisoning and food hygiene rating scheme.Open →
What you need to know
Answer each one before you reveal it.
Your recallNot started
Key term
Distinguish saturated from unsaturated fat and give a source of each.
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Describe the signs of scurvy.
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Distinguish retinol from beta-carotene and give a source of each.
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How is vitamin D obtained, and what supplement does United Kingdom guidance suggest?
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Name three sources of fluoride.
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What is the Food in Schools policy called, and what does it cover?
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Name the five food groups shown in the Eatwell Guide.
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What is the current advice on the type of milk given to young children?
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Why do older people generally need less energy but the same or more of some nutrients?
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How can a vegan diet meet protein requirements?
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Why does a vegan diet need extra planning for a young child?
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Why must a person following a gluten-free diet be careful about oats?
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Describe the symptoms of lactose intolerance and how the diet is adapted.
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What precautions does a peanut allergy require in a care or catering setting?
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Which dietary factors are associated with a raised risk of bowel cancer?
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Distinguish type 1 from type 2 diabetes.
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How do economic factors shape food choice?
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What information must appear on a prepacked food label?
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What does HACCP stand for and what does it require of a food business?
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How does body composition affect basal metabolic rate?
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Which four conditions do bacteria need in order to multiply?
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State three functions of calcium in the body.
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Why do men generally have higher energy requirements than women?
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Describe the main symptoms of Crohn's disease.
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What is atherosclerosis?
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Give four rules of personal hygiene for anyone handling food.
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Name five high-risk foods.
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Name the three macronutrients.
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Name four dietary sources of calcium.
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Which government department issues nutritional guidance for health and social care settings in Northern Ireland?
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State three rules for foods offered during weaning.
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What does a vegan diet exclude?
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Give two states of health that raise energy requirements and one that lowers them.
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Why is malnutrition a risk in Crohn's disease?
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Name four dietary and lifestyle risk factors for cardiovascular disease.
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Why are restrictions placed on advertising food to children?
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State the correct operating temperature range for a domestic refrigerator and for a freezer.
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Why do bacterial spores matter in food safety?
Take Human Nutrition and Health further
The same content, four other ways.
Questions from this topic
Each one with the model answer underneath.
- 1
Name the three macronutrients.
Model answer
The three macronutrients are protein, carbohydrate and fat.
- 2
State the main dietary function of protein.
Model answer
Protein supplies the amino acids needed for the growth of new body tissue and the repair and replacement of existing tissue.
- 3
Give three functions of protein besides growth and repair.
Model answer
Protein is also used to make enzymes, hormones and antibodies, contributes to fluid balance in the blood, and can be broken down for energy when carbohydrate and fat are insufficient.
- 4
What is an essential amino acid?
Model answer
An essential amino acid is one the body cannot make for itself, so it has to be supplied by food.
- 5
Distinguish a high biological value protein from a low biological value protein.
Model answer
A high biological value protein supplies all the essential amino acids in useful amounts, while a low biological value protein is short of one or more of them.
- 6
Name three plant foods that provide high biological value protein.
Model answer
Soya, quinoa and the seeds of the hemp plant provide high biological value protein from plant sources.
What is inside Levo
Six ways to work the same material.
Human Nutrition and Health revision questions
- What does Human Nutrition and Health cover in CCEA A-Level Health and Social Care?
- 13 subtopics: protein, carbohydrate and fat: functions and sources, vitamins: functions, sources and deficiency, minerals, water and dietary fibre, current dietary guidance and the bodies that issue it, nutritional requirements at each stage of life, vegan diets and meeting nutritional requirements, energy requirements, basal metabolic rate and activity levels, modifying recipes and diets for intolerance and allergy, diet-related conditions of the gut, bowel and teeth, diet, cardiovascular disease, diabetes and obesity, factors influencing food choice, food hygiene and the safe storage and preparation of food and food poisoning bacteria, symptoms and food safety enforcement. Each one has its own page with questions and model answers.
- How is Human Nutrition and Health organised?
- By the CCEA 0003 specification, subtopic by subtopic, so it matches the order you are taught it in.
Every question in Human Nutrition and Health, on a schedule.
Attempt a question from memory, write the correct version, then attempt it again. Levo records the jump between your first attempt and your last, and brings each question back on the day you are due to forget it.
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