Food And Nutrition Syllabus 3p6q11

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 '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 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

Food and Nutrition Syllabus

SECTION TWO: FOOD SERVICE MANAGEMENT MODULE 4: Equipment and Utensils for Food Preparation and Service 1. Stating uses of items of small equipment in food preparation and service 2. Discussing guidelines for maintaining items of small equipment used in food preparation 3. Stating desirable features of items of small equipment used in food preparation 4. Listing used of small electrical appliances and other items of small equipment 5. Discussing guidelines for maintaining items of small electrical appliances used in food preparation 6. Stating desirable features of items of small electrical appliances used in food preparation 7. Listing points to consider when choosing cookers, refrigerators and freezers 8. Identifying the use and importance of various special features that are available on cookers and refrigerators 9. Outlining general rules to follow when using and caring for cookers, refrigerators and freezers 10. Stating guidelines to follow for maintaining kitchen sinks

MODULE 5: Food Hygiene and Safety 1. Identifying causes of food spoilage 2. Identifying the factors that contributing to food contamination 3. Listing factors of hygiene and safety to be considered when purchasing food 4. Discussing hygiene practices to be followed during food preparation and service 5. Discussing ways of preventing accidents in kitchen 6. Explaining uses of items in a first aid kit 7. Describing the istration of first aid treatment for cuts, scalds and burns

MODULE 6: Food Preservation 1. Defining commonly used in food preservation 2. Stating reasons for preserving food 3. Outlining principles on which methods of food preservation are based 4. Describing the various methods of preserving food 5. Discussing the reasons for the use of food additives and common food preservatives 6. Listing the guidelines to follow when selecting fruits and vegetables for preservation 7. Outlining procedures for preserving vegetables by freezing 8. Stating guidelines to follow when preparing jams, jellies, candied fruits and chutneys

MODULE 7: Consumerism and Purchasing 1. Explaining specific used in food purchasing 2. Discussing advantages and disadvantages of purchasing food at large supermarkets and small groceries 3. Interpreting information on food labels 4. Identifying factors which influence food purchasing 5. Identifying points to look for when purchasing fresh meat, fresh fish, eggs, fruits and vegetables 6. Explaining ways by which a family can spend wisely to provide proper nutrition for its 7. Discussing advantages and disadvantages of using convenience foods 8. Discussing the role of consumer organisations in relation to Food and Nutrition

Food and Nutrition Syllabus

SECTION THREE: FOOD PREPARATION AND SERVICE MODULE 8: Scientific Principles in Food Preparation 1. Outlining the principles underlying heat transfer 2. Explaining the effects of heat on milk, cheese, eggs and meat 3. Outlining the processes used in the preservation of milk 4. Discussing the production of wheat as it relates to flour 5. Explaining the effects of heat on starch and on sugar 6. Explaining the effects of heat on fats and oils 7. Stating the raising agents used in flour mixtures 8. Explaining the term 'Textured Vegetable Protein'

MODULE 9: Management of Food Preparation and Service 1. Outlining factors to be considered when planning the layout of a kitchen 2. Stating advantages and limitations of the various types of kitchen layouts 3. Discussing guidelines to follow for the efficient use of time for food preparation and service 4. Explaining the different types of time and labour saving devices used in food preparation and service 5. Outlining procedures for proper storage of food in the home 6. Outlining ways of conserving fuel and time in food preparation

MODULE 10: Meal Planning and Service 1. Defining relating to meal planning and service 2. Naming kinds of foods to be included in the main course of a meal 3. Writing menus for one-course, two-course and three-course meals 4. Listing factors to be considered when planning meals 5. Planning nutritious low-budget meals 6. Planning and preparing packed meals for various occasions 7. Discussing the service of food for various occasions 8. Arranging a tray for tray service

MODULE 11: Food Preparation Methods 1. Identifying the various methods of cooking 2. Discussing the advantages and disadvantages of the different methods of cooking food 3. Demonstrating basic food preparation skills 4. Explaining the various uses of eggs, milk, cheese in food preparation 5. Preparing cake mixtures by the various methods of cake making 6. Preparing 'quick breads' 7. Preparing savoury and sweet dough mixtures 8. Preparing various types of pastries 9. Preparing batters 10. Preparing desserts using a variety of products 11. Preparing clear and thick soups 12. Preparing food items using cereals 13. Preparing a variety of sauces 14. Preparing hot and cold beverages 15. Preparing fruits and vegetables 16. Using herbs and spices in food preparation 17. Enhancing the appearance of foods

Food and Nutrition Syllabus

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