Food & Nutrition

Food and Nutrition Syllabus

SECTION ONE: PRINCIPLES OF NUTRITION

MODULE 1: NUTRITIVE VALUES OF FOOD

• State food sources of protein carbohydrates and fats;
• Explain the terms “visible” and “invisible fats”;
• State food sources and functions of specific minerals;
• State food sources and functions of water in the diet;
• Describe the structure of commonly used foods;
• Compare and contrast the composition of commonly used foods;
• Discuss the various factors that affect the nutritive value of foods;
• Outline the effects of cooking on different types of foods;
• Assess the nutritive value of prepared foods.

MODULE 2: NUTRITION FOR THE LIFE CYCLE

• Discuss the guidelines to be used in planning and preparing meals for pregnant and lactating women;
• List guidelines for complimentary feeding of infants (weaning);
• Explain the “multi-mix” principle used when planning and preparing meals for young children;
• List guidelines for developing positive feeding habits in young children;
• Discuss guidelines for planning and preparing meals for adolescents;
• List guidelines for planning and preparing meals to meet the nutritional needs of adults;
• List guidelines for planning and preparing meals for the elderly;
• Identify special problems that could affect the nutritional status of the elderly.

MODULE 3: DIET HEALTH AND NUTRITIONAL STATUS

• Define the term “nutritional status”;
• Identify the factors that influence food habits and choices;
• Discuss the effects of food habits on lifestyle factors on nutritional status;
• Explain terms commonly associated with diet and nutritional-related disorders;
• Identify the effects of high levels of fat in the diet;
• Explain the effects of vitamin deficiency in the diet;
• Explain the effects of the deficiency of specific mineral elements in the diet;
• Discuss guidelines for reduction of excess body weight;
• Discuss guidelines for reducing fat, salt and sugar in the diet;
• Explain the importance of dietary fibre or roughage in the diet;
• Discuss guidelines for planning meals to meet the nutritional needs of vegetarians;
• Outline general rules for planning meals for convalescents at home;
• Identify organisations and institutions that are involved in food and nutrition activities within the Caribbean region;
• Assess nutrition information from various sources.

SECTION 2: FOOD SERVICE MANAGEMENT

MODULE 4: EQUIPMENT AND UTENSILS FOR FOOD

• State uses of small equipment in food preparation and service;
• Discuss guidelines for maintaining items of small equipment used in food preparation;
• State desirable features of items of small equipment used in food preparation;
• List uses of small electrical appliances and other items of small equipment;
• Discuss guidelines for maintaining items of small electrical appliances used in food preparation;
• State desirable features of items of small electrical appliances used in food preparation;
• List points to consider when choosing cookers, refrigerators and freezers;
• Identify the use and importance of various special features that are available on cookers and refrigerators;
• Outline general rules to follow when using and caring for cookers, refrigerators and freezers;
• state guidelines to follow for maintaining kitchen sinks.

MODULE 5: FOOD HYGIENE AND SAFETY

• Identify causes of food spoilage;
• Identify the factors that contribute to food contamination;
• List factors of hygiene and safety to be considered when purchasing food;
• Discuss hygiene practices to be followed during food preparation and service;
• Discuss ways of preventing accidents in the kitchen;
• Explain uses of items in a first aid kit;
• Describe the administration of first aid treatment for cuts scalds and burns.

MODULE 6: FOOD PRESERVATION

• Define terms commonly used in food preservation;
• State reasons for preserving food;
• Outline the principles on which methods of food preservation are based;
• Describe the various methods of preserving food;
• Discuss the reasons for the use of food additives and common food preservatives;
• List the guidelines to follow when selecting fruits and vegetables for preservation;
• Outline procedures for preserving vegetables by freezing;
• State guidelines to follow when preparing jams, jellies, candied fruits and chutneys.

MODULE 7: CONSUMERISM AND PURCHASING

• Explain specific terms used in food purchasing;
• Discuss advantages and disadvantages of purchasing food at large supermarkets and small groceries;
• Interpret information on food labels;
• Identify factors which influence food purchasing;
• Identify points to look for when purchasing fresh meat, fresh fish, eggs, fruits and vegetables;
• Explain ways by which a family can spend wisely to provide proper nutrition for its members;
• Discuss advantages and disadvantages of using convenience foods;
• discuss the role of consumer organisations in relation to Food and Nutrition.

SECTION 3: FOOD PREPARATION AND SERVICE

MODULE 8: SCIENTIFIC PRINCIPLES IN FOOD PREPARATION

• Outline the principles underlying heat transfer;
• Explain the effects of heat on milk, cheese, eggs and meat;
• Outline the processes used in the preservation of milk;
• Discuss the production of wheat as it relates to flour;
• Explain the effects of heat on starch and sugar;
• Explain the effects of heat on fats and oils;
• State the raising agents used in flour mixtures;
• Explain the term “textured vegetable protein”

MODULE 9: MANAGEMENT OF FOOD PREPARATION AND SERVICE

• Outline factors to be considered when planning the layout of a kitchen;
• State advantages and limitations of the various types of kitchen layouts;
• Discuss guidelines to follow for the efficient use of time for food preparation and service;
• Explain the different types of time and labour saving devices used in food preparation and service;
• Outline procedures for proper storage of food in the home;
• Outline ways of conserving fuel and time in food preparation.

MODULE 10: MEAL PLANNING AND SERVICE

• Define terms relating to mean planning and service;
• Name kinds of foods to be included in the main course of a meal;
• Write menus for one-course, two-course or three-course meals;
• List factors to be considered when planning meals;
• Plan nutritious low budget meals;
• Plan and prepare packed meals for various occasions;
• Discuss the service of food for various occasions;
• Arrange a tray for tray service.

MODULE 11: FOOD PREPARATION METHODS

• Identify the various methods of cooking;
• Discuss the advantages and disadvantages of the different methods of cooking food;
• Demonstrate basic food preparation skills;
• Explain the various uses of eggs, milk, cheese in food preparation;
• Prepare cake mixtures by the various methods of cake making;
• prepare “quick” breads;
• Prepare savoury and sweet dough mixtures;
• Prepare various types of pastries;
• Prepare batters;
• Prepare desserts using a variety of different products;
• Prepare clear and thick soups;
• Prepare food items using cereals;
• Prepare a variety of sauces;
• Prepare hot and cold beverages;
• Prepare fruits and vegetables;
• Use herbs and spices in food preparation;
• Enhance the appearance of foods.

MODULE 12: LARGE-SCALE FOOD PREPARATION AND SERVICE

• List points to be considered when planning meals and purchasing foods for large groups;
• State guidelines for ensuring food safety in large-scale food preparation and service;
• Adapt recipes for use in large-scale food preparation;
• Plan menus for large groups.