Food and Human Nutrition (New) Form 1 Syllabus

Demonstrate mastery of the basic principles of Food and Nutrition
1. Demonstrate an understanding of the basic principles of Food and Nutrition
  1. Describe the concept of food and nutrition (meaning and importance)
  2. Describe the relationship between Food and Human Nutrition with other subjects
  3. 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)
  4. Describe the nutrient contents in different foods (types, functions and stability)
  5. Describe the concept of a balanced meal (meaning, importance and factors to consider when planning a balanced meal)
2. Demonstrate mastery of the principles of cookery
  1. Explore food, kitchen and personal hygiene in food preparation, cooking and serving
  2. Describe safety in the kitchen (safety precautions, common accidents)
  3. Describe different fruits and vegetables
  4. Describe different beverages and appetizers (meaning and types)
  5. Describe pulses, nuts and oil seeds (types, nutritive values and uses)
Demonstrate mastery of the relationship between health and nutrition
1. Demonstrate an understanding of the relationship between health and nutrition
  1. Describe the importance of proper nutrition on health
  2. Explore the relationship between diet, health and physical activity
  3. Describe eating disorders
Prepare different dishes
1. Prepare a balanced meal based on different foods
  1. Describe different methods of preparing beverages and appetizers
  2. Prepare different beverages and appetizers
  3. Describe different methods of preparing pulses and nuts dishes
  4. Prepare dishes using pulses and nuts