Singapore · MOE Syllabus Outcomes
Secondary 3 Nutrition and Food Science.
Nutrition and Food Science for Secondary 3 equips students with the knowledge of human nutrition, food properties, and the scientific principles underlying food preparation. Students will develop critical thinking skills to make informed food choices and understand the impact of diet on health in the Singaporean context.
01Principles of Nutrition
Examine the roles of macronutrients and micronutrients in the human body, and understand the relationship between diet, energy balance, and health conditions.
Explore the roles of carbohydrates, proteins, and fats in the human body. Understand how energy balance affects overall health and weight management.
Investigate the essential vitamins, minerals, and water required for optimal physiological functions. Analyze the consequences of micronutrient deficiencies.
Examine the relationship between diet and non-communicable diseases such as obesity, diabetes, and hypertension. Evaluate dietary guidelines like My Healthy Plate.
02Food Science and Properties
Investigate the physical and chemical changes that occur in carbohydrates, proteins, and fats during food preparation and cooking.
Discover the physical and chemical changes carbohydrates undergo during food preparation. Focus on gelatinisation, dextrinisation, and caramelisation.
Study the effects of heat, acids, and mechanical action on proteins. Observe processes like denaturation and coagulation in everyday cooking.
Analyze the functional properties of fats and oils, including aeration, shortening, and emulsification. Understand their role in food texture and flavor.
03Food Processing and Preservation
Understand the causes of food spoilage and explore various commercial and domestic methods of food preservation.
Understand the causes of food spoilage and the principles behind food preservation. Explore how preservation extends shelf life and ensures food safety.
Investigate commercial heat treatment methods such as pasteurisation, UHT, and canning. Evaluate their impact on the nutritional value and sensory properties of food.
Examine the use of chilling, freezing, and dehydration in preserving food. Analyze how these methods inhibit microbial growth and enzymatic activity.
04Food Choice and Sustainability
Analyze the factors influencing consumer food choices, interpret food labels, and discuss sustainable food practices relevant to Singapore.
Explore the physiological, psychological, social, and economic factors that influence what people eat. Discuss how cultural background shapes dietary habits in Singapore.
Learn to interpret nutritional information and ingredient lists on food packaging. Use the Healthier Choice Symbol (HCS) to make informed purchasing decisions.
Investigate the environmental impact of food production and consumption. Discuss strategies for reducing food waste and supporting local produce in Singapore.