← Singapore Nutrition & Food Science
Singapore · SEABSyllabus
Nutrition & Food Science syllabus, dot point by dot point
Every dot point in the Singapore Nutrition & Food Sciencesyllabus, with a focused answer for each one. Click any dot point for a worked explainer, past exam questions, and links to related dot points. Written by Claude Opus 4.8, Anthropic's latest AI.
Consumer Choices and Food Labelling
Module overview →- Why do people choose the foods they do, and how do cost, culture, health and convenience shape what ends up on the plate?Describe the main factors that affect people's food choices and explain how each influences what they eat7 min answer →
- How can a shopper bring together labels, claims, cost and health to make smart, informed choices when buying food?Bring together labels, claims, cost and nutrition to make informed and responsible consumer choices when buying food7 min answer →
- What do claims like 'low fat' and 'no added sugar' really mean, and how does advertising try to persuade us to buy?Interpret common nutrition claims and explain how advertising and marketing influence what consumers buy7 min answer →
- What information is on a food label, how do we read the nutrition information panel, and how can a label help us choose?Describe the information found on food labels, interpret the nutrition information panel, and use it to compare and choose foods8 min answer →
Diet, Health and Special Needs
Module overview →- What is a balanced diet, and how does Singapore's My Healthy Plate help a person build one at every meal?Explain what is meant by a balanced diet and use the My Healthy Plate guide to plan healthy meals7 min answer →
- How can what we eat lead to diseases such as obesity, heart disease and diabetes, and how can diet help prevent them?Describe the main diet-related diseases, their links to diet and lifestyle, and how they can be prevented through healthier choices8 min answer →
- Where does the body get its energy, what makes one person need more than another, and what happens when energy in does not match energy out?Explain energy balance, calculate the energy provided by food from its macronutrients, and describe the factors that affect a person's energy needs8 min answer →
- Why do a baby, a teenager, a pregnant woman and an elderly person each need a different balance of nutrients?Describe how nutritional needs change across the life stages and explain the key nutrients for each group8 min answer →
- How do we plan meals for people with special needs, such as vegetarians, people with diabetes, and those with a food allergy?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 intolerances8 min answer →
Food Preparation and Safety
Module overview →- How do good hygiene habits and a clean kitchen stop harmful bacteria from getting into our food?Describe the rules of personal and kitchen hygiene when preparing food and explain how they prevent food contamination7 min answer →
- What makes food go off, what conditions do harmful bacteria need to grow, and how does this cause food poisoning?Describe the causes of food spoilage and food poisoning and the conditions bacteria need to grow8 min answer →
- What are the common accidents in the kitchen, and how can we prevent cuts, burns, scalds, fires and falls?Identify common kitchen hazards and describe how to prevent accidents such as cuts, burns, scalds, fires and falls7 min answer →
- How should we store different foods, in the fridge, the freezer and the cupboard, to keep them safe and fresh for as long as possible?Describe how to store food safely, including the correct use of the fridge and freezer and the meaning of food date labels7 min answer →
Food Science and the Effects of Cooking
Module overview →- How does cooking change the nutrients, colour, texture and flavour of food, and how can we cook to keep the most goodness?Explain the effects of cooking on the nutrients and sensory qualities of food, and describe ways to reduce nutrient loss7 min answer →
- How do starch and sugar behave when heated, and how do cooks use gelatinisation, dextrinisation and caramelisation?Describe the functional properties of carbohydrates, including gelatinisation, dextrinisation and caramelisation, and their uses in cooking7 min answer →
- How do proteins set, foam and brown, and how do fats help mix oil and water, when we cook with them?Describe the functional properties of proteins and fats, including coagulation, denaturation, foam formation and emulsification, and their uses in cooking7 min answer →
- What makes cakes and bread rise, and how do air, steam and carbon dioxide do the job?Describe the main raising agents and explain how they make baked products rise7 min answer →
- Why do we cook food at all, and how do the main cooking methods transfer heat to change it?Explain the reasons for cooking food and describe the main methods of cooking and how heat is transferred7 min answer →
Meal Planning and Management
Module overview →- How can a family eat healthily while spending less, by shopping wisely and cutting waste?Plan nutritious meals on a budget and describe ways to save money and reduce food waste when shopping and cooking7 min answer →
- What makes a good meal plan, balancing nutrition, variety, appeal and the needs of the people eating?Plan balanced and appealing meals that meet the nutritional needs of a target group and apply the factors of good meal planning7 min answer →
- How do we judge food fairly using our senses, and how is sensory testing carried out and recorded?Describe how the senses are used to evaluate food and carry out and record simple sensory tests fairly7 min answer →
- How do we write a time plan so that several dishes are ready together, cooked safely and on time?Write a time plan (work plan) to prepare several dishes so they are ready together, using dovetailing, mise en place and safety checks7 min answer →
Nutrients and Their Functions
Module overview →- What does carbohydrate do in the body, what are the different types, and why is too much free sugar a problem?Describe the functions, types and food sources of carbohydrate, and explain the effects of eating too much or too little7 min answer →
- What does fat do in the body, what is the difference between saturated and unsaturated fat, and why does too much matter?Describe the functions and food sources of fat, distinguish saturated from unsaturated fat, and explain the effects of eating too much or too little7 min answer →
- What does protein do in the body, where do we get it, and what happens if we eat too little or too much?Describe the functions, food sources and effects of deficiency or excess of protein, and explain high and low biological value protein and protein complementation7 min answer →
- What do vitamins and minerals do in the body, and what happens when key ones such as vitamin C, calcium and iron are missing?Describe the functions, food sources and deficiency effects of the main vitamins and minerals, including vitamins A, C and D, calcium and iron8 min answer →
- Why are water and dietary fibre essential even though they give no energy, and what happens when we go short of them?Describe the functions and sources of water and dietary fibre, and explain the effects of having too little of each7 min answer →