Singapore · MOE Syllabus Outcomes
Secondary 4 Nutrition and Food Science.
This Secondary 4 Nutrition and Food Science curriculum equips students with the scientific knowledge to make informed food choices and understand the principles of food science. It aligns with the Singapore MOE syllabus, preparing students to analyze nutritional needs, food properties, and the impact of diet on health.
01Principles of Nutrition and Diet
Students explore the roles of macronutrients and micronutrients, and analyze the relationship between diet and non-communicable diseases.
Explore the roles of carbohydrates, proteins, and fats in energy provision and bodily functions.
Investigate the essential vitamins, minerals, and hydration needed for optimal physiological function.
Analyze the correlation between dietary habits and non-communicable diseases such as obesity, diabetes, and cardiovascular diseases.
02Food Science and Properties
Students examine the physical and chemical changes that occur in food components during preparation and cooking.
Examine the chemical and physical changes in carbohydrates and proteins when subjected to heat, such as gelatinisation and coagulation.
Study the properties of fats and oils, including their role in aeration, shortening, and the formation of emulsions.
Understand the biological, chemical, and mechanical methods used to introduce gases into flour mixtures.
03Food Processing and Preservation
Students learn the principles of extending food shelf life and evaluate commercial preservation methods and additives.
Learn the underlying principles of extending food shelf life by controlling moisture, temperature, and pH.
Evaluate commercial preservation techniques such as canning, freezing, dehydration, and UHT.
Investigate the use of natural and artificial food additives for preservation, flavor enhancement, and coloring.
04Consumer Food Choices and Sustainability
Students analyze factors influencing food decisions, interpret food labels, and explore food security in the context of Singapore.
Analyze how physiological, psychological, social, and economic factors influence consumer food decisions in Singapore.
Develop the skills to interpret food packaging labels, ingredient lists, and evaluate the validity of nutritional claims.
Explore the concepts of food security, sustainable food production, and Singapore's '30 by 30' goal.