Food and Human Nutrition (New)
Demonstrate mastery of the basic principles of Food and Nutrition
Demonstrate mastery of the basic principles of Food and Nutrition
Demonstrate an understanding of the basic principles of Food and Nutrition
Concept of food and nutrition (meaning and importance)
Describe the concept of food and nutrition (meaning and importance)
Relationship between Food and Human Nutrition with other subjects
Describe the relationship between Food and Human Nutrition with other subjects
Different food groups (cereals, roots, tubers and green bananas; foods of animal origin, legumes and pulses; vegetables; fruits; sugar, honey, oils and fats)
Describe the different food groups (cereals, roots, tubers and green bananas; foods of animal origin, legumes and pulses; vegetables; fruits; sugar, honey, oils and fats)
Nutrient contents in different foods (types, functions and stability)
Describe the nutrient contents in different foods (types, functions and stability)
Concept of a balanced meal (meaning, importance and factors to consider when planning a balanced meal)
Describe the concept of a balanced meal (meaning, importance and factors to consider when planning a balanced meal)
Demonstrate mastery of the principles of cookery
Food, kitchen and personal hygiene in food preparation, cooking and serving
Explore food, kitchen and personal hygiene in food preparation, cooking and serving
Safety in the kitchen (safety precautions, common accidents)
Describe safety in the kitchen (safety precautions, common accidents)
Different fruits and vegetables
Describe different fruits and vegetables
Different beverages and appetizers (meaning and types)
Describe different beverages and appetizers (meaning and types)
Pulses, nuts and oil seeds (types, nutritive values and uses)
Describe pulses, nuts and oil seeds (types, nutritive values and uses)
Listening to this topic
