Nutrition & Food Science study guides

SG-O-LEVEL · GCE O-Level (Singapore) · aligned to SEAB.

Consumer choices and food labelling: reading food labels and nutrition panels, food additives, packaging and sustainability, and making informed food choices
An O-Level Food and Nutrition (SEAB 6087) overview of consumer education: reading food labels, interpreting nutrition information panels, food additives and their pros and cons, food packaging and sustainability, and the influences on making informed food choices, with links to every dot point and a worked label-comparison walkthrough.
📖 7 min readSEAB-6087
Diet, health and special needs: balanced diet, energy balance, diet-related diseases, weight management and adapting meals for special groups
An O-Level Food and Nutrition (SEAB 6087) overview of diet and health: what makes a diet balanced, energy balance and basal metabolic rate, the diet-related diseases, weight management and BMI, changing needs across the life cycle and special dietary needs, with links to every dot point and a worked energy-balance walkthrough.
📖 8 min readSEAB-6087
Food preparation and safety: hygiene, food-poisoning bacteria, spoilage and preservation, kitchen safety and safe storage with temperature control
An O-Level Food and Nutrition (SEAB 6087) overview of food preparation and safety: personal and kitchen hygiene, the conditions food-poisoning bacteria need and the temperature danger zone, food spoilage, contamination and preservation, kitchen safety and equipment, and safe storage through temperature control, with links to every dot point and a worked food-safety walkthrough.
📖 8 min readSEAB-6087
Food science and the effects of cooking: why we cook, heat transfer, what happens to carbohydrates, proteins and nutrients, and how raising agents work
An O-Level Food and Nutrition (SEAB 6087) overview of food science: the reasons for cooking, conduction, convection and radiation, the cooking changes in carbohydrates (gelatinisation, dextrinisation, caramelisation) and proteins (denaturation and coagulation), the effects of cooking on nutrients, and how raising agents work, with links to every dot point and a worked food-science walkthrough.
📖 8 min readSEAB-6087
Meal planning and management: the principles of planning a meal, the practical factors, budgeting, adapting recipes, time and resource management, and sensory evaluation
An O-Level Food and Nutrition (SEAB 6087) overview of meal planning and management: the principles of meal planning, the practical factors that shape meals, planning on a budget, adapting recipes for health, time and resource management for the practical exam, and food presentation and sensory evaluation, with links to every dot point and a worked meal-planning walkthrough.
📖 7 min readSEAB-6087
Nutrients and their functions: the macronutrients, vitamins, minerals and water that the body needs and what each one does
An O-Level Food and Nutrition (SEAB 6087) overview of nutrients and their functions: the three macronutrients (protein, carbohydrate and fat) and the energy they provide, the fat-soluble and water-soluble vitamins, the key minerals, and water as an essential nutrient, with links to every dot point and a worked nutrient-analysis.
📖 9 min readSEAB-6087