Advanced Level Food Science and Nutrition by Sir Billy

A/L Food Science and Nutrition complete course

The Cameroon GCE Advanced Level Food Science and Nutrition (740) syllabus is organised into four major content sections: 1. Section A: Application of Nutritional Science 2. Section B: Food Consumption and Health 3. Section C: Food Science 4. Section D: Community Health and Nutrition 5. Practical Component: Food Science and Cookery Practical Work The syllabus also includes practical assessment involving food science experiments and cookery activities. GCE A/L FOOD SCIENCE AND NUTRITION (740) SYLLABUS OUTLINE SECTION A: APPLICATION OF NUTRITIONAL SCIENCE 1.1 Basic Terms Used in Food Science and Nutrition Subtopics: Glazing Kneading Frosting Dish Accompaniment Braising Roux Bouquet garni Grilling Suet Simmering Metabolism Pro-vitamins Anti-nutrients Poaching Enzymes Allergy Lipids Fermentation Brief description: Students learn important terminology used in food preparation, nutrition, food chemistry and food processing. They should be able to define and explain these terms and apply them in food science situations. --- 1.2 Cooking Methods, Food Groups and Functions Subtopics: 1.2.1 Cooking Methods 1.2.2 Definition of Food Meaning of food Characteristics of food 1.2.3 Classification of Food Groups Carbohydrate-rich foods Protein-rich foods Fat and oil sources Fruits and vegetables Protective foods 1.2.4 Classification of Nutrients Macronutrients: Carbohydrates Proteins Fats and oils Micronutrients: Vitamins Minerals Other nutrients: Water Dietary fibre 1.2.5 Chemical Structure of Macronutrients Structure of carbohydrates Structure of proteins Structure of fats and oils 1.2.6 Functions of Nutrients Students study: Functions Sources Deficiency diseases Excess intake effects For: Proteins Carbohydrates Lipids Vitamins Minerals Water Dietary fibre Brief description: This section develops understanding of nutrients, their sources, roles in the body and consequences of deficiencies. --- 1.3 Basic Science of Nutrients (Practical Tests) Subtopics: 1.3.1 Tests for Proteins Foam test Million's test Biuret test 1.3.2 Tests for Carbohydrates Starch test Iodine test Litmus test 1.3.3 Tests for Fats and Oils Blotting paper test Sudan III test Ethanol test Brief description: Students perform laboratory tests to identify nutrients in food samples and interpret results. --- 1.4 Food Composition Table Subtopics: 1.4.1 Definition Meaning of food composition table 1.4.2 Structure Arrangement of nutrients Food values 1.4.3 Uses Calculating nutrient intake Meal planning Comparing food values 1.4.4 Limitations Regional differences Food preparation effects Variation in nutrient content Brief description: Students learn how food composition tables are used in nutritional assessment and diet planning. --- SECTION B: FOOD CONSUMPTION AND HEALTH 2.1 Digestive System and Absorption of Nutrients Subtopics: 2.1.1 Digestion Definition Types of digestion 2.1.2 Absorption Definition Importance 2.1.3 Structure of Digestive Tract Study of: Mouth Oesophagus Stomach Small intestine Large intestine 2.1.4 Digestive Processes Mechanical digestion Chemical digestion Role of enzymes 2.1.5 Absorption and Assimilation Absorption of nutrients Transport of nutrients Use of nutrients by cells Brief description: Students understand digestion, nutrient breakdown and how nutrients enter the body. --- 2.2 Food Security Subtopics: 2.2.1 Definition of Food Security 2.2.2 Importance of Food Security Nutrition improvement Health improvement Poverty reduction 2.2.3 Levels of Food Security Household Community National International 2.2.4 Problems Affecting Food Security Poverty Climate change Poor agricultural systems Food wastage 2.2.5 Government Measures Agricultural development Improved access to land Food supply stabilisation Support for farmers --- 2.3 Nutritional Needs of Different Groups Groups Studied: Infants Growth requirements Breastfeeding Children Growth and development needs Adolescents Increased energy requirements Adults Maintenance needs Pregnant Women Increased nutrients Lactating Mothers Milk production requirements Elderly People Reduced energy needs but increased nutrient density --- 2.4 Nutritional Disorders and Dietary Management Disorders: Obesity Definition Causes Symptoms Prevention Dietary management Diabetes Causes Symptoms Meal planning Cardiovascular diseases Risk factors Dietary control Anaemia Iron deficiency Prevention Goitre Iodine deficiency Peptic ulcer Causes Dietary management --- 2.5 Food Allergy Subtopics: Definition Causes Symptoms Common allergens: Milk Eggs Fish Shellfish Wheat Fruits Prevention Treatment --- SECTION C: FOOD SCIENCE 3.1 Enzymes and Life Subtopics: Definition of enzymes Chemical nature of enzymes Classification of enzymes Enzymes as catalysts Lock-and-key theory Enzyme sensitivity Brief description: Students study enzymes involved in biological processes and food reactions. --- 3.2 Food Processing and Food Products Subtopics: Cereals: Wheat Maize Rice Flour production: Milling Processing Nutritional value Bread making: Ingredients Yeast fermentation Production steps Bread defects Milk products: Yoghurt Ice cream Fats and oils: Margarine production Butter comparison Carbohydrates: Structure Sources Uses --- 3.3 Food Contamination, Additives and Legislation Subtopics: Food contaminants: Biological contaminants Chemical contaminants Agricultural chemicals Antibiotics Heavy metals Radioactive contaminants Food additives: Colouring agents Flavour modifiers Antioxidants Emulsifiers Stabilizers Sweeteners Food legislation: Food standards Consumer protection Food labelling --- SECTION D: COMMUNITY HEALTH AND NUTRITION 4.1 Community Health Subtopics: Structure of communities Nutrition problems in communities Public health nutrition --- 4.2 Malnutrition Subtopics: Protein Energy Malnutrition (PEM) Kwashiorkor Causes Symptoms Treatment Marasmus Causes Symptoms Treatment --- 4.3 Promotion of Healthy Lifestyles Subtopics: Balanced diet Healthy eating habits Prevention of nutrient deficiencies Nutrition education --- 4.4 Water and Sanitation Subtopics: Definition of water sanitation Physical characteristics of water Water supply systems Water as a solvent Importance of water Relationship between water and health --- PRACTICAL COMPONENT 5.1 Food Science Practical Students perform: Tests for carbohydrates, proteins and fats Fermentation of maize Fermentation of cassava and sweet potatoes Milling cereals Production of flour Soya bean processing Use of food composition tables Preparation of yoghurt and ice cream --- 5.2 Cookery Practical Students prepare: Traditional dishes Cameroon regional dishes Traditional snacks Corn and groundnuts Groundnut paste Dakwa Bakery products Bread Puff-puff Biscuits Tarts Special diets Diabetic meals Obesity management meals Anaemia diets Other practicals: Non-alcoholic beverages Jam making Cake baking and icing Foreign dishes --- Note: The official GCE A/L 740 syllabus is designed to connect Food Science and Nutrition with Biology, Chemistry, Physics and Mathematics, with emphasis on both theoretical knowledge and practical application.