Singapore · MOE Syllabus Outcomes
Secondary 1 Nutrition and Food Science.
Nutrition and Food Science (NFS) at the Secondary 1 level introduces students to the fundamental concepts of nutrition, diet, and food management. It equips students with the knowledge to make informed food choices and develops their culinary skills for healthy living in the Singaporean context.
01Principles of Nutrition
Students explore the basics of human nutrition, focusing on essential nutrients and the national guidelines for a balanced diet.
Students explore the Health Promotion Board's 'My Healthy Plate' to understand balanced diets. They learn the proportions of different food groups required for optimal health.
An introduction to carbohydrates, proteins, and fats. Students investigate the functions and food sources of these essential macronutrients.
This topic covers the importance of vitamins, minerals, water, and dietary fibre in maintaining bodily functions. Students learn how deficiencies can impact overall well-being.
02Food Safety and Culinary Skills
Students are introduced to the kitchen environment, learning essential hygiene practices and foundational food preparation techniques.
Students learn the principles of personal hygiene and safe food handling to prevent foodborne illnesses. They explore the causes of cross-contamination in the kitchen.
An introduction to essential culinary skills, including measuring, cutting, and mixing. Students practice safe knife handling and accurate measurement of ingredients.
Students explore basic methods of cooking, focusing on moist heat and dry heat techniques. They investigate how different cooking methods affect the nutritional value of food.
03Meal Planning and Consumer Awareness
Students apply their nutritional knowledge to plan balanced meals and learn how to make informed choices as consumers.
Students examine the various physiological, psychological, and social factors that influence what people eat. They reflect on their own eating habits and cultural food practices in Singapore.
Applying nutritional knowledge to plan balanced and appealing meals for adolescents. Students use nutritional guidelines to design menus that meet the specific energy and growth needs of teenagers.
Students learn to interpret nutritional information panels and ingredient lists on packaged foods. This empowers them to make informed and healthier choices at the supermarket.
04Food Science and Sustainability
Students investigate the sensory properties of food and explore the importance of food sustainability and waste management in Singapore.
An exploration of how our five senses interact to perceive the flavour, texture, and appearance of food. Students conduct simple sensory tests to evaluate different food products.
Students investigate the environmental and economic impacts of food waste in Singapore. They explore practical strategies to reduce food waste at home and in school.
This topic introduces the concept of food sustainability and food security. Students learn about local initiatives, such as the '30 by 30' goal, to ensure a resilient food supply in Singapore.