Scheme of Work

Laboratory equipment & safety ?Sensory evaluation -Understand the importance of safety when conducting experiments -Plan & carry out experimental work to test food preparation and processes -Conduct a simple food sensory test -Introduction to Design Folio and grading scheme Assignment to be given to students A simple sensory test on fruit juices 2SCIENCE of food preparation ?Reasons for cooking food Heat transference ?Methods of cooking -Explain reasons for cooking food -Describe how heat is transferred when food is cooked by conduction, convection, radiation and microwave -Describe the principles of the different methods of cooking Baking – biscuits (bake at different levels in oven – compare heat zones) 1PROTEINS Reactions in food during preparation and cooking-State the elements of proteins -List the sources of proteins -Explain the functions of proteins in the diet -Differentiate between; Indispensable and dispensable amino acids and give examples ? High and low biological value proteins and give examples -Define denaturation, coagulation, gelatinisation and maillard browning -Explain the advantages of the above various reactions on food preparation and cookingFood test on protein (pg. 11 Anita Tull) Egg omelette – denaturation & coagulation Omelette filling – gelatinisation Scones – maillard browning Written test – methods of cooking and heat transference *D/N – Duration FOOD & NUTRITION SCHEME OF WORK 2004 CARBO-HYDRATES Reactions in food during preparation and cooking-State the elements of carbohydrates -List the sources of carbohydrates -Explain the functions of carbohydrates in the diet -Differentiate between the types of carbohydrates – monosaccharide disaccharide and polysaccharide and give examples -Define dextrinisation -Explain the advantages of the above reaction on food preparation and cookingFood test on carbohydrates (pg. 11 Anita Tull) Biscuits – dextrinisation Written test – protein 1FATS

Reactions in food during preparation and cooking-State the elements of fats -List the sources of fats -Explain the functions of fats in the diet -Differentiate between the types of fats – saturated, monounsaturated and polyunsaturated and give examples -Define emulsion, enzymic browning and oxidation -Explain the advantages of the above various reactions on food preparation and cookingFrench dressing – using different oils (olive oil, butter & vegetable oil) Emulsion Test on prevention of enzymic browning in fruits 1VITAMINS-List the sources of vitamins A,B,C,D,E & K Classify them into fat (A,D,E & K) and water soluble (B thiamin, riboflavin, nicotine acid, folic acid, B6, B12) and C (ascorbic acid) -Compare and contrast the functions of the vitamins -Discuss the need for vitamin supplements in the dietWritten test – fats and carbohydrates 1MINERALS-List the sources of minerals calcium, phosphorous, iron, sodium chloride, potassium and iodine -Explain the functions of the minerals -Discuss the need for mineral supplements in the dietWritten test – vitamins 1WATER DIETARY FIBRE-Explain the importance of water in the body -Define dietary fibre (NSP) Classify dietary fibre and name their sources ?Soluble (non-cellulose eg. pectin and gums in fruit, vegetables, legumes and cereals) ? Insoluble (cellulose eg. stems, leaves of vegetables, coverings and seeds of grains)

Explain the functions of dietary fibre in the dietWritten test – minerals FOOD & NUTRITION SCHEME OF WORK 2004 TERM 2 D/NCHAPTERSCONTENTSACTIVITIES 2HEALTH PROBLEMS associated with diet-Define the term malnutrition (as a lack of balance in the diet due to a shortage / excess of particular nutrients) -Discuss the common health problems associated with diet: Obesity, hypertension, diabetes, colorectal cancer, coronary heart diseases, osteoporosis, anaemia, night-blindness, eating disorders -Explain how inadequate / excessive intake of nutrients are linked to health problems -Infer form data the relationship between diet and health problemsSurf the internet for information – www. fitforlife. com www. mayohealth. org. com www. healthwell. com www. geocities. com www. nutrition. com Written test – water and dietary fibre 2MEAL PLANNING AND MEAL ANALYSIS ?Balanced diet ?Factors to consider Explain the term “balanced diet” -Elaborate on the importance of having a balanced diet -Identify the factors to consider when planning meals; ?Physiological: age, gender, metabolic rate, level of physical activity, health status ? Psychological: individual preferences, emotional needs, food as punishment / reward ? Environmental: ethnic customs and traditions, religions, parental / peer / media influence ? Social and economic: value for money, shopping trends and facilities -Deduce from data gathered through interviews / surveys the extent media has n consumer’s food choicesWritten test / online test – health problems FOOD ; NUTRITION SCHEME OF WORK 2004 D/NCHAPTERSCONTENTSACTIVITIES 2HEALTHY MEALS Guidelines Calorie intake

Identify the Singapore National Dietary Guidelines (SNDG) and explain how each can be applied to plan healthy meals: ? Eat a variety fo foods ?Maintain desirable body weight ?Reduce total fat intake ?Reduce sugar intake ?Reduce salt intake ?Increase dietary fibre ?Modify and create recipes to suit different dietary needs -State the unit measurement for energy (KJ, Kcal) Explain the concept of energy balance -Apply knowledge and understanding when planning and preparing meals to meet different requirements -Analyze, modify / create and evaluate meals using nutritional tools such as the Healthy Diet Pyramid, Recommended Daily Dietary Allowances (RDA) and Food Composition Tables Worksheet – to calculate the RDA and modify a week’s menus for a specific group of people Written test – meal planning 1FOOD LABELS-Identify the basic food information of a food label -Differentiate between a food label and a nutrition label Interpret and apply information found on nutrition labels eg. serving sizes, list of nutrients, % daily values, calorie conversion guide -Deduce from the information given on nutrition labels to make a better choice -Correlate nutritional information found on nutrition labels to an individual’s RDA requirement -Explain the following nutritional claims used on food labels: ? “Free” eg. sugar free, fat free ?”Low”, “less” eg. low fat, low cholesterol, low calorie, less fat ? “Light”, “lite” ?”More”, “enriched”, “fortified” “Reduced” -Differentiate the above nutritional claims -Identify the possible errors on food labels eg. cholesterol free, low fat Hand in assignment Design a food label using food works software. FOOD ; NUTRITION SCHEME OF WORK 2004 TERM 3

D/NCHAPTERSCONTENTSACTIVITIES 1MEAT-List the nutritive composition of meat -Compare and contrast the nutritional composition of different food commodities -Choose food in relation to cost, quality and nutritive value -Select and store perishable and dry foods Use a variety of foods in the preparation of meals (including TVP) -Investigate and compare a particular food commodityExperiment on effects of heat on meat 1FISH-List the nutritive composition of fish -Compare and contrast the nutritional composition of different food commodities -Choose food in relation to cost, quality and nutritive value -Select and store perishable and dry foods -Use a variety of foods in the preparation of meals (including TVP) -Investigate and compare a particular food commodityExperiment on effects of heat on fish Written test – meat 1EGGS-List the nutritive composition of eggs Compare and contrast the nutritional composition of different food commodities -Choose food in relation to cost, quality and nutritive value -Select and store perishable and dry foods -Use a variety of foods in the preparation of meals (including TVP) -Investigate and compare a particular food commodityExperiment on effects of heat on egg Written test – fish 1DAIRY PRODUCTS-List the nutritive composition of dairy products -Compare and contrast the nutritional composition of different food commodities -Choose food in relation to cost, quality and nutritive value -Select and store perishable and dry foods Use a variety of foods in the preparation of meals (including TVP) -Investigate and compare a particular food commodityExperiment on effects of heat on cheese and milk Written test – eggs FOOD ; NUTRITION SCHEME OF WORK 2004 D/NCHAPTERSCONTENTSACTIVITIES 1CEREALS-List the nutritive composition of cereals

Compare and contrast the nutritional composition of different food commodities -Choose food in relation to cost, quality and nutritive value -Select and store perishable and dry foods Use a variety of foods in the preparation of meals (including TVP) -Investigate and compare a particular food commodityWritten test – dairy products Food test on flour – Bake small cakes using different types of flour and compare results 1FRUITS ; VEGETABLES-List the nutritive composition of fruits and vegetables -Compare and contrast the nutritional composition of different food commodities -Choose food in relation to cost, quality and nutritive value -Select and store perishable and dry foods Use a variety of foods in the preparation of meals (including TVP) -Investigate and compare a particular food commodityExperiment on effects of heat on fruits and vegetables Written test – cereals 2SCIENCE of food processing ?Food handling ?Microbial and chemical spoilage ?Food preservation -Practice safe handling of food -State causes of food spoilage -Suggest ways to avoid and reduce the risk of food spoilage when preparing and storing a range of foods -Explain the advantages of micro-organisms in foods -State the function and purpose of food preservation List and explain the additives commonly found in food such as salt, sugar, vinegar, sodium nitrate, flavourings, colourings etc. Written test – fruits and vegetables Experiment on food preservation FOOD ; NUTRITION SCHEME OF WORK 2003 D/NCHAPTERSCONTENTSACTIVITIES 2DIGESTION-Describe briefly the process of digestion and absorption -State the action of digestive juices and enzymes on nutrients -Explain the absorption of nutrients in the small intestinesCD-ROM and worksheet Written test – food preservation 4PART B -To carry out Part B of the assignmentWritten test – digestion