Food and Nutrition Syllabus

SECTION ONE: PRINCIPLES OF NUTRITION
MODULE 1: Nutritive Value of Foods
1. Stating food sources of protein, carbohydrates and fats 2. Explaining the terms 'Visible' and 'Invisible Fat'• 3. Stating food sources and functions of vitamins 4. Stating food sources and functions of specific minerals 5. Stating food sources and functions of water in the diet 6. Describing the structure of commonly used foods 7. Comparing and contrasting the composition of commonly used foods 8. Discussing various factors that affect the nutritive value of foods 9. Outlining the effects of cooking on different types of foods 10. Assessing the nutritive value of prepared foods

MODULE 2: Nutrition for the Life Cycle
1. Discussing the guidelines to be used in planning and preparing meals for pregnant and lactating women 2. Listing guidelines for complementary feeding of infants (weaning) 3. Explaining the 'multi-mix' principle used when planning and preparing meals for young children 4. Listing guidelines for developing positive eating habits in young children 5. Discussing guidelines for planning and preparing meals for adolescents 6. Listing guidelines for planning and preparing meals to meet the nutritional needs of adults 7. Listing guidelines for planning and preparing meals for the elderly 8. Identifying special problems that could affect the nutritional status of the elderly

MODULE 3: Diet, Health and Nutritional Status
1. Defining the term 'Nutritional Status' 2. Identifying the factors that influence food habits and choices 3. Discussing the effects of food habits and lifestyle factors on nutritional status 4. Explaining terms commonly associated with diet and nutrition-related disorders 5. Identifying the effects of high levels of fat in the diet 6. Explaining the effects of vitamin deficiency 7. Explaining the effects of the deficiency of specific mineral elements in the diet 8. Discussing guidelines for reduction of excess body weight 9. Discussing guidelines for reducing fat, salt and sugar in the diet 10. Explaining the importance of dietary fibre or roughage in the diet

Discussing guidelines for maintaining items of small equipment used in food preparation 3. fruits and vegetables 6. Discussing the role of consumer organisations in relation to Food and Nutrition . fresh fish. refrigerators and freezers 10. Stating reasons for preserving food 3. eggs. Discussing advantages and disadvantages of using convenience foods 8.Food and Nutrition Syllabus SECTION TWO: FOOD SERVICE MANAGEMENT MODULE 4: Equipment and Utensils for Food Preparation and Service 1. Discussing guidelines for maintaining items of small electrical appliances used in food preparation 6. Discussing advantages and disadvantages of purchasing food at large supermarkets and small groceries 3. refrigerators and freezers 8. Explaining ways by which a family can spend wisely to provide proper nutrition for its members 7. scalds and burns MODULE 6: Food Preservation 1. Listing points to consider when choosing cookers. Identifying factors which influence food purchasing 5. Explaining specific terms used in food purchasing 2. Stating desirable features of items of small electrical appliances used in food preparation 7. Stating uses of items of small equipment in food preparation and service 2. Identifying the use and importance of various special features that are available on cookers and refrigerators 9. Listing used of small electrical appliances and other items of small equipment 5. Stating desirable features of items of small equipment used in food preparation 4. Identifying causes of food spoilage 2. Explaining uses of items in a first aid kit 7. Listing factors of hygiene and safety to be considered when purchasing food 4. Listing the guidelines to follow when selecting fruits and vegetables for preservation 7. Discussing ways of preventing accidents in kitchen 6. Discussing hygiene practices to be followed during food preparation and service 5. candied fruits and chutneys MODULE 7: Consumerism and Purchasing 1. Describing the various methods of preserving food 5. Identifying the factors that contributing to food contamination 3. jellies. Interpreting information on food labels 4. Discussing the reasons for the use of food additives and common food preservatives 6. Stating guidelines to follow for maintaining kitchen sinks MODULE 5: Food Hygiene and Safety 1. Identifying points to look for when purchasing fresh meat. Outlining procedures for preserving vegetables by freezing 8. Stating guidelines to follow when preparing jams. Describing the administration of first aid treatment for cuts. Outlining general rules to follow when using and caring for cookers. Defining terms commonly used in food preservation 2. Outlining principles on which methods of food preservation are based 4.

Preparing batters 10. Enhancing the appearance of foods . Arranging a tray for tray service MODULE 11: Food Preparation Methods 1. eggs and meat 3. Stating the raising agents used in flour mixtures 8. Explaining the term 'Textured Vegetable Protein' MODULE 9: Management of Food Preparation and Service 1. Discussing the advantages and disadvantages of the different methods of cooking food 3. Explaining the effects of heat on starch and on sugar 6. Preparing 'quick breads' 7. Preparing savoury and sweet dough mixtures 8. Discussing the service of food for various occasions 8. cheese. Discussing the production of wheat as it relates to flour 5. Writing menus for one-course. Identifying the various methods of cooking 2. Explaining the effects of heat on milk. Preparing a variety of sauces 14. Preparing food items using cereals 13. Preparing fruits and vegetables 16. Outlining factors to be considered when planning the layout of a kitchen 2. Preparing cake mixtures by the various methods of cake making 6. Discussing guidelines to follow for the efficient use of time for food preparation and service 4. Outlining the principles underlying heat transfer 2. Stating advantages and limitations of the various types of kitchen layouts 3. Explaining the effects of heat on fats and oils 7. Explaining the various uses of eggs. Preparing desserts using a variety of products 11. Demonstrating basic food preparation skills 4. milk. Preparing hot and cold beverages 15. Planning nutritious low-budget meals 6.Food and Nutrition Syllabus SECTION THREE: FOOD PREPARATION AND SERVICE MODULE 8: Scientific Principles in Food Preparation 1. Outlining the processes used in the preservation of milk 4. Outlining ways of conserving fuel and time in food preparation MODULE 10: Meal Planning and Service 1. Naming kinds of foods to be included in the main course of a meal 3. two-course and three-course meals 4. Using herbs and spices in food preparation 17. Outlining procedures for proper storage of food in the home 6. cheese in food preparation 5. Planning and preparing packed meals for various occasions 7. Explaining the different types of time and labour saving devices used in food preparation and service 5. Preparing various types of pastries 9. Defining terms relating to meal planning and service 2. Listing factors to be considered when planning meals 5. Preparing clear and thick soups 12.

Listing points to be considered when planning meals and purchasing foods for large groups 2.Food and Nutrition Syllabus MODULE 12: Large-Scale Food Preparation and Service 1. Adapting recipes for use in large-scale food preparation 4. Stating guidelines for ensuring food safety in large-scale food preparation and service 3. Planning menus for large groups .