FOOD, NUTRITION AND HEALTH

GRADE 10

ANNUAL TOPICS AND SUB TOPICS

TERM SECTION OF SYLLABUS TOPICS SUB TOPICS NUMBER

OF LESSON
1 Introduction to Description 1
portfolio a) Content
b) Introduction
c) Activities
d) Reflection

a) Definition 2
Section 4: Food Science and Food b) Types
Technology Contamination c) Factors that contribute to food contamination:
i) Warm temperature
ii) Moisture
iii) Improper storage
iv) Poor food handling
v) Unhygienic surroundings
vi) Enzymatic actions

Roles of a) Bacteria 1
microorganism b) Yeast
c) Fungi
Food preservation a) Definitions 3

b) Importance

c) Methods

i) Heat
ii) Refrigeration and freezing
iii) Addition of chemical preservatives
iv) Irradiation

d) Types of foods best preserved by each method

a) Importance in manufactured food

Food Additives Importance in manufactured foods 1

i) Preservatives
ii) Antioxidants
iii) Emulsifiers and stabilizer
iv) Acids
v) Foods colouring
vi) Flavor enhancers
vii) Sweetener enhancers

Effects of heat on Chemical Composition 1

food i) Carbohydrates
ii) Proteins
iii) Fats and Oil
iv) Vitamin A, B, C and D
Chemical a)During the cooking of foods 2
Reactions i) Effect of heat on the speed of the molecules
ii) The collision between the molecules
iii) The creation of new food molecules

b) Food Processing
i) Denaturing
ii) Caramelisation
iii) Tenderising
iv) Kneading
v) Fermentation
vi) Coagulation
vii) Proofing
viii) Emulsion
ix) Dextrinisation
x) Crystallisation
xi) Gelatinisation
xii) Osmosis in the making of jam and jellies

a) Importance of raising agents in baking

Chemical action of b) Chemical actions of: 2
raising agents i) Bicarbonate of soda
ii) Baking powder
iii) Manual methods used for air
introduction
iv) Steam

c) Yeast

a) Acidity and PH values

Laboratory food b) Starches 1
test c) Proteins
 d) Sugars
e) Vitamins
f) Rancidity in fats and oils
g) Hydrogennation

Section 1: Diet and Health Diet a) Definition 2

i) Diet
ii) Health
iii) Nutritional Status
- Method of assessment
b) Aspects of health; physical, mental, social
c) Role of diet in maintaining good health.
d) Types:
i) Balance
ii) Special

Diet related a) Life style diseases 3

health problems i) Definition
and their impact ii) Description of each

b) Overweight and obesity

c) Diabetes Mellitus
d) Hypertension
e) Deficiency diseases/ excesses
f) Dental caries
g) Iron deficiency anaemia
h) Eating Disorders
- Anorexia nervosa
- Bulimia
 i) High Cholesterol

Impact of diet related health problems on Caribbean

Citizens

Dietary Guidelines a) Definition of dietary guidelines 2

for the Caribbean
b) Importance of dietary guideline

c) Basic dietary Guidelines for the Caribbean

Factors that a) Advertisement 1

influence eating b) Dietary needs
patterns and c) Religious
dietary choices in d) Culture
the Caribbean e) Income
f) Age group

Factors Factors
Contributing to a) Age
changes in dietary b) Gender
needs c) Level of activity
d) Occupation
e) State of health
f) Pregnancy and lactation
g) Food Availability

Basic physical Groups 2

activity plan to a) Toddlers
maintain b) Children
optimum health c) Teenagers
for various groups d) The adolescents
e) Adults
f) The elderly
g) Pregnant and lactating women
Basic forms/ types of exercise ( for each of the groups
listed above)
a) Duration
b) Benefits

Community a) Definition 1
Nutrition b) Importance of Community Nutrition

Vulnerable groups Vulnerable Groups in the Community and their 2

in Community and nutritional problem
their nutritional a) Infants, Toddlers, Elderly
problems b) Pregnant and Lactating women
c) Specially Abled
d) Poverty Stricken
Nutritional problems of various vulnerable groups within
the community:
a) Malnutrition
- Under Nutrition
- Over Nutrition
b) Special nutrients needs
c) Balance diet

Factors that a) Age 1

Threaten food b) Socio economic Status
Security of these c) Infectious Disease
groups and bring d) Natural Disaster
about under
nutrition and
starvation
 Principles of
Section 2: Nutrition and nutrition a) Defining food, nutrition, nutrients, nutritive 1
Health value of food, nutritional status and digestion
b) Functions and importance of food
c) Chemical elements of which food is composed
Terms associated
with nutrition a) Malnutrition 1
problems b) Under nutrition
c) Over nutrition
d) Deficiency diseases

Classification of
nutrients a) Macro Nutrients
b) Micro Nutrients
c) Listing the macro nutrients
d) Listing the micro nutrients

2 Section 2: Nutrition and Carbohydrates, Structure 1

Health ( continue) Fats and Proteins
in the diet

Vitamins and Structure of fat soluble and water soluble vitamins and 2
Minerals minerals

Water Structure of water molecules 1

Nutrition Sources 1
 information a) On- line media

b) Magazines

c) Newspaper

d) Radio

e) Television

Section 7: Food Method of a) Principles underlying: 2

Management, Preparation cooking food
and service
i. Conservation cooking
ii. Microwave

Foods which are best suited for each method

a) Moist and dry methods of cooking and their 2

Advantages and
disadvantages of impact on:
each method i. Taste ( flavor)
ii. Nutritive retention and loss
iii. Digestion
 iv. Different stages in the life cycle
v. Fuel and time conservation

Appearance and 2
a) Appearance of dishes
service of - Garnishing
completed dishes - Colour of food
- Decorating
Suitable items
Prepare garnishes and decoration
b) Service:
- Appropriate temperature
- Appropriate dishes and utensils
- Table décor
- Ambience
- Style of service
Food Preparation
8
Skill Preparing and serving pastry
i. Types of pastry- Short crust, flaky and
rough- puff pastries

ii. Variation of shout- crust pastry

iii. Pastries made using sugar replacements

iv. Types of products and their shelf- life

v. Nutritional value of each method

vi. Functions of ingredients used in each

method
 vii. Filling

viii. Faults and remedies in pastry making

ix. Recipes and standards for the finished

products and their service

Preparing and serving quick breads

i. Definition of quick breads

ii. Recipes and standards for scones, cookies,
brownies, fried dumplings, banana bread,
muffins and roti.

Preparing and serving yeast products

i. Sweet yeast products- buns and quick tea

cakes
ii. Savoury yeast product- bakes, white and
brown bread and bread rolls
iii. Types of products and their shelf- life
iv. Functions of ingredients used in each
method
v. Recipes and standards for the finished
products
vi. Faults and remedies in yeast products
vii. Standards for the finished products and
their service
 Preparing and servicing batters:

i. Types- thin and coating batter

ii. Definition
iii. Uses
iv. Ingredients
v. Recipes
vi. Standards for the finished products and
Food Preparation their service.
3
Skill ( continue) Prepare and serving sauces

I. Classification of sauces
II. Use
III. Definition of terms; roux, puree, panada ,
mornay
IV. Recipes and standards for pouring, coating
and binding sauces, sauces thickened by
starch, protein, emulsification and puree
V. Steps and precautions for preparation of
roux sauce- white, mornay; sauce thickened
by emulsification, pureed sauce, salas;
VI. Standards for finished products and their
service.
k. Preparing and serving desserts using a variety of
products:
i. Desserts made from gelatin, corn starch,
custard, fruits and others:
ii. Recipes and standards for the finished
products and their service.

3 Section 7: Food Food Preparation Prepare and serving sauces 4

Management, Preparation
and service ( continue) Skill ( continue) VII. Classification of sauces
VIII. Use
IX. Definition of terms; roux, puree, panada ,
mornay
X. Recipes and standards for pouring, coating
and binding sauces, sauces thickened by
starch, protein, emulsification and puree
XI. Steps and precautions for preparation of
roux sauce- white, mornay; sauce thickened
by emulsification, pureed sauce, salas;
XII. Standards for finished products and their
service.
k. Preparing and serving desserts using a variety of
products:
iii. Desserts made from gelatin, corn starch,
custard, fruits and others:
iv. Recipes and standards for the finished
products and their service.
l. Using herbs and Spices:
i. Definition of herbs
ii. Definition of spices
iii. Importance of herbs and spices
iv. Guidelines for the selection and appropriate
use of herbs and spices;
v. Preparation of sweet and savoury dishes
using various herbs and spices
vi. Recipes and standards of finished products
m. Preparation and serving of sandwiches
i. Definition
ii. Components
iii. Types- open face, party, hot/ cold, novelty
iv. Filling- suitable ingredients
v. Assembling the sandwich
vi. Recipes and standards for finished products
 and their service

Preparing and 2
a) Frozen, canned, dehydrated convenience foods:
serving meals
i. General rule for preparing and serving
using different
convenience food
kinds of
ii. Preparation and service of:
convenience
foods - Appetizer
- Main dish
- Side dishes
- Desserts
- Breakfast items
iii. Standards for finished products and their
service

b) Prepare economical dishes.

c) One pot meals- Preparation and service of one
pot meals using:
i. Pasta
ii. Rice
iii. Vegetables
iv. Meat/ poultry/ seafood
v. Dairy
vi. Pulse
vii. Recipes and standards for the finished
products and their service.

Preparing hot and 2

cold beverages
a) Guidelines using manual and commercial
 equipment for tea, coffee, cocoa, chocolate

i. Appropriate sweeteners for each

ii. Stimulants, appropriate flavor
development
iii. Suitable utensils
iv. Service at appropriate temperature ( hot
or cold)

b) Guideline for preparing and serving cold

beverages such as tea, ades, juices and punches
made from vegetables and fruits

c) Preparation of syrups

d) Garnishes/ decorations for beverages

e) Recipes and standards for the finished products

and their service.
Evaluation of
completed dishes 1
Using sensory evaluation to evaluate the flavor and
appearance of completed dishes against set standards/
outcomes

Origin of simple
world cuisine 2
a) Countries from which the following dishes
originate, for example:
i. Dumpling
ii. Pasta
iii. Pizza
 iv. Roti
v. Crepe
vi. Wanton
vii. Tortillas
viii. Sausages
ix. Tapas

b) Impact on Caribbean food habits:

i. Food outlets ( supermarkets, grocery

store, open- market)
ii. Food service industries ( restaurants,
Hotels, fast food outlet)
Preparing the
iii. Eating habits
national/ ethnic
1
dish of one
Caribbean country a) Name of the dish
b) Recipes
c) Sensory characteristics ( taste, texture,
appearance)
d) Aesthetics
The Multimix e) Recipes and standards for the finished product 1
Section 3: Meal Planning principle and its service.
Preparation Dining
a) Definition
b) Two or double mix
c) Three mix
Menus for d) Four mix
different times/ e) Plan meals
occasions

1
 a) Write menus, prepare dishes/ meals for various
times/ occasions
i. Cocktails
ii. Brunch
iii. Birthday parties ( children, adult, male,
female)
iv. Buffet part
b) Style/ format of menu for each time and
Meal planning for occasion
i. Suitability of dishes/ item chosen, courses
different groups
ii. Nutritionally balanced
iii. Plan and prepare meals
3

a) Groups:
i. Toddler
ii. Child
- Nutrient requirements
- Developing positive eating habits
iii. Adolescent
- Nutrient requirements for
Adolescent
Adolescent female
Athletic adolescent
iv. Pregnant and lactating women:
- Eating for two
- Breastfeeding vs bottle feeding
- Complementary breast feeding
v. Elderly
- Identify those considered as elderly
- Problems that affect their
nutritional status
vi. Suitable foods for each group listed
vii. Plan and prepare meals for each group
 listed ( breakfast, dinner, snack)
b) Occupational group:
i. The sedentary worker , the manual worker
ii. Athletes and other sports- related
occupations
- Definition of sedentary and manual
worker;
- Nutritional requirements
- Suitable foods for each group
- Plan and prepare and serve meals
for these groups ( breakfast, dinner,
snack)
c) Special groups
Vegetarians Convalescent:
i. Definition
ii. Nutritional needs
iii. Suitable foods
iv. Plan meals
2
a) Definition
b) Types
i. Lacto vegetarian
ii. Lacto ova vegetarian
iii. Vegan
Planning meals
c) Nutritional requirement
and modify dishes
d) Suitable foods eaten by each type of vegetarian
to prevent various
e) Planning meals for the different types of
nutritional vegetarians
disorders 1

a) Obesity
b) Diabetes ( type 2)
c) Osteoporosis 1
Planning packed d) Hypertension
meals for e) Anemia
different groups f) Modify recipes to suit the different special diet
g) Plan meals for the different disorders

1
SBA 1 preparation
Plan packed meals for pre schoolers, adolescents and an
office worker:
a) Lunch and snack for a picnic
SBA 1 completion b) Suitable packaging for packed meals, materials
( practical) and utensil used in packing the meals.
2
Completing time plan

2
Completing task given