Singapore · MOE Syllabus Outcomes
Secondary 4 Nutrition and Food Science.
This syllabus equips Secondary 4 students with the knowledge of nutrition, diet, and food science principles to make informed food choices. Students will analyse the scientific principles underlying food preparation and processing, aligning with the MOE Food and Nutrition syllabus.
01Principles of Nutrition and Diet
Students will explore the roles of macronutrients and micronutrients in the human body. They will evaluate how energy balance and dietary choices impact overall health and weight management.
Students will explore the roles of carbohydrates, proteins, and fats in providing energy. They will evaluate how energy balance impacts overall health and weight management.
This topic covers the essential vitamins, minerals, and the critical role of hydration. Students will investigate deficiency diseases and dietary sources.
Students will analyse the relationship between diet and diet-related diseases such as obesity, diabetes, and hypertension. They will plan modified diets for specific health conditions.
02Food Science and Reactions
An investigation into the physical and chemical changes that occur in food during preparation and cooking. Students will observe the scientific principles of carbohydrates, proteins, and fats.
An investigation into the scientific principles of gelatinisation, dextrinisation, and caramelisation. Students will observe how heat affects different carbohydrate structures.
Students will examine the physical and chemical changes in proteins during food preparation. The focus will be on denaturation, coagulation, and the Maillard reaction.
This topic explores the properties of fats and oils, including plasticity, shortening, and emulsification. Students will learn how emulsifiers stabilise mixtures.
03Food Processing and Preservation
Students will learn the underlying principles of preventing food spoilage by controlling moisture, temperature, and pH. They will evaluate traditional and modern preservation techniques.
Students will learn the underlying principles of preventing food spoilage by controlling moisture, temperature, and pH. They will evaluate traditional and modern preservation techniques.
An overview of industrial food processing techniques such as UHT, pasteurisation, and dehydration. Students will assess the impact of processing on nutritional value.
Students will decode food labels and understand the functions of various food additives. They will critically evaluate the health implications of synthetic versus natural additives.
04Food Safety and Consumer Choices
This unit covers the biological, chemical, and physical causes of food contamination. Students will identify high-risk foods and learn critical hygiene practices.
This topic covers the biological, chemical, and physical causes of food contamination. Students will identify high-risk foods and common foodborne pathogens.
Students will learn the critical control points in food preparation to ensure safety. They will apply personal and environmental hygiene practices.
An exploration of food security issues in Singapore and globally. Students will discuss sustainable food consumption, reducing food waste, and alternative protein sources.