Meat, Poultry, and Seafood
Nutrition and Food Science · Secondary 3 · Food Commodities · 3.º Período

Meat, Poultry, and Seafood

Study the nutritional composition, structure, and proper storage of meat, poultry, and seafood. Understand the effects of heat on these protein-rich commodities.

MOE Syllabus OutcomesMOE O-Level NFS Syllabus 6097, LO 3.1.1MOE O-Level NFS Syllabus 6097, LO 3.1.2

About This Topic

Study the nutritional composition, structure, and proper storage of meat, poultry, and seafood. Understand the effects of heat on these protein-rich commodities.

Key Questions

  1. What are the main nutritional benefits of consuming meat, poultry, and seafood?
  2. How does the structure of meat affect its tenderness and required cooking method?
  3. What are the food safety protocols for handling raw seafood?

More in Food Commodities

Dairy Products and Eggs

Examine the nutritional value and functional properties of milk, cheese, yogurt, and eggs in food preparation. Explore commercial processes like pasteurization and homogenization.

2 methodologies

Cereals, Grains, and Legumes

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.

2 methodologies