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Nutrition & Food ScienceQ&A by dot point
A short Q&A bank for every Singapore Nutrition & Food Science syllabus dot point. Each question and answer is drawn directly from our worked dot-point page, so you can scan key concepts before opening the long-form answer.
Consumer Choices and Food Labelling
- Describe the main factors that affect people's food choices and explain how each influences what they eat3Q&A pairs
- Bring together labels, claims, cost and nutrition to make informed and responsible consumer choices when buying food6Q&A pairs
- Interpret common nutrition claims and explain how advertising and marketing influence what consumers buy4Q&A pairs
- Describe the information found on food labels, interpret the nutrition information panel, and use it to compare and choose foods6Q&A pairs
Diet, Health and Special Needs
- Explain what is meant by a balanced diet and use the My Healthy Plate guide to plan healthy meals5Q&A pairs
- Describe the main diet-related diseases, their links to diet and lifestyle, and how they can be prevented through healthier choices9Q&A pairs
- Explain energy balance, calculate the energy provided by food from its macronutrients, and describe the factors that affect a person's energy needs5Q&A pairs
- Describe how nutritional needs change across the life stages and explain the key nutrients for each group5Q&A pairs
- Plan and adapt meals for people with special dietary needs, including vegetarians, people with diabetes or high blood pressure, and people with food allergies or intolerances6Q&A pairs
Food Preparation and Safety
- Describe the rules of personal and kitchen hygiene when preparing food and explain how they prevent food contamination5Q&A pairs
- Describe the causes of food spoilage and food poisoning and the conditions bacteria need to grow5Q&A pairs
- Identify common kitchen hazards and describe how to prevent accidents such as cuts, burns, scalds, fires and falls6Q&A pairs
- Describe how to store food safely, including the correct use of the fridge and freezer and the meaning of food date labels5Q&A pairs
Food Science and the Effects of Cooking
- Explain the effects of cooking on the nutrients and sensory qualities of food, and describe ways to reduce nutrient loss5Q&A pairs
- Describe the functional properties of carbohydrates, including gelatinisation, dextrinisation and caramelisation, and their uses in cooking6Q&A pairs
- Describe the functional properties of proteins and fats, including coagulation, denaturation, foam formation and emulsification, and their uses in cooking4Q&A pairs
- Describe the main raising agents and explain how they make baked products rise5Q&A pairs
- Explain the reasons for cooking food and describe the main methods of cooking and how heat is transferred4Q&A pairs
Meal Planning and Management
- Plan nutritious meals on a budget and describe ways to save money and reduce food waste when shopping and cooking5Q&A pairs
- Plan balanced and appealing meals that meet the nutritional needs of a target group and apply the factors of good meal planning5Q&A pairs
- Describe how the senses are used to evaluate food and carry out and record simple sensory tests fairly6Q&A pairs
- Write a time plan (work plan) to prepare several dishes so they are ready together, using dovetailing, mise en place and safety checks4Q&A pairs
Nutrients and Their Functions
- Describe the functions, types and food sources of carbohydrate, and explain the effects of eating too much or too little6Q&A pairs
- Describe the functions and food sources of fat, distinguish saturated from unsaturated fat, and explain the effects of eating too much or too little4Q&A pairs
- Describe the functions, food sources and effects of deficiency or excess of protein, and explain high and low biological value protein and protein complementation5Q&A pairs
- Describe the functions, food sources and deficiency effects of the main vitamins and minerals, including vitamins A, C and D, calcium and iron3Q&A pairs
- Describe the functions and sources of water and dietary fibre, and explain the effects of having too little of each3Q&A pairs