Singapore · MOE Syllabus Outcomes
Secondary 3 Nutrition and Food Science.
This syllabus equips Secondary 3 students with essential knowledge of nutrition, diet, and health, alongside the scientific principles underlying food preparation. Students will develop critical thinking and practical skills to make informed food choices and understand the impact of diet on overall well-being in the Singaporean context.
01Principles of Nutrition
Students explore the classification, functions, and sources of macronutrients and micronutrients. The unit emphasizes the role of these nutrients in maintaining bodily functions and supporting growth.
Explore the chemical structure, functions, and food sources of carbohydrates and proteins. Understand their roles in providing energy and supporting growth and repair in the human body.
Investigate the types of fats and the critical role of dietary fibre in digestion. Evaluate the health implications of fat consumption and how to incorporate healthy fats into a diet.
Examine the functions, sources, and deficiency symptoms of essential vitamins and minerals. Understand their crucial role in regulating bodily processes and preventing malnutrition.
02Diet and Health
This unit connects nutritional knowledge to real-world health outcomes, focusing on energy balance and diet-related diseases. Students apply the Health Promotion Board's dietary guidelines to meal planning.
Analyze the concept of energy balance and its relationship to weight management. Apply the 'My Healthy Plate' guidelines by the Health Promotion Board (HPB) to daily eating habits.
Investigate the dietary causes and physiological effects of obesity and Type 2 Diabetes. Discuss preventive measures through lifestyle and dietary modifications.
Explore the link between high sodium or cholesterol intake and cardiovascular diseases. Evaluate strategies to modify recipes to reduce the risk of these conditions.
Apply nutritional principles to plan balanced meals for teenagers, adults, and the elderly. Consider physiological needs, lifestyle factors, and budget constraints.
03Food Commodities
Students investigate the nutritional composition, structure, and functional properties of various food commodities. Emphasis is placed on proper storage, handling, and preparation techniques.
Study the nutritional composition, structure, and proper storage of meat, poultry, and seafood. Understand the effects of heat on these protein-rich commodities.
Examine the nutritional value and functional properties of milk, cheese, yogurt, and eggs in food preparation. Explore commercial processes like pasteurization and homogenization.
Investigate the structure of cereal grains and the nutritional differences between refined and whole grains. Understand the role of legumes as a vital plant-based protein source.
04Food Science and Reactions
This unit delves into the scientific principles of food preparation, including heat transfer and chemical reactions. Students observe how cooking alters the physical and sensory properties of food.
Analyze the principles of heat transfer (conduction, convection, radiation) in various cooking methods. Evaluate how different methods affect the nutritional value and sensory properties of food.
Explore the scientific principles behind gelatinisation, dextrinisation, and caramelisation. Observe how these reactions alter the physical and chemical properties of food during preparation.
Investigate protein denaturation, coagulation, and the emulsification of fats. Understand the application of these scientific principles in everyday food preparation and product development.