Scheme of Work

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FOOD & NUTRITION SCHEME OF WORK 2004
TERM 1
*D/NCHAPTERSCONTENTSACTIVITIES
1INTRODUCTION to food science
Laboratory equipment & safety

Sensory evaluation

-Understand the importance of safety when conducting experiments -Plan & carry out experimental work to test food preparation and processes

-Conduct a simple food sensory test
-Introduction to Design Folio and grading scheme

Assignment to be given to students

A simple sensory test on fruit juices
2SCIENCE of food preparation
Reasons for cooking food

Heat transference

Methods of cooking

-Explain reasons for cooking food

-Describe how heat is transferred when food is cooked by conduction, convection, radiation and microwave

-Describe the principles of the different methods of cooking

Baking - biscuits (bake at different levels in oven - compare heat zones)

1PROTEINS

Reactions in food during preparation and cooking-State the elements of proteins -List the sources of proteins
-Explain the functions of proteins in the diet
-Differentiate between;
Indispensable and dispensable amino acids and give examples High and low biological value proteins and give examples

-Define denaturation, coagulation, gelatinisation and maillard browning -Explain the advantages of the above various reactions on food preparation and cookingFood test on protein (pg. 11 Anita Tull)

Egg omelette - denaturation & coagulation

Omelette filling - gelatinisation

Scones - maillard browning

Written test - methods of cooking and heat transference

*D/N - Duration

FOOD & NUTRITION SCHEME OF WORK 2004
1CARBO-HYDRATES

Reactions in food during preparation and cooking-State the elements of carbohydrates -List the sources of carbohydrates
-Explain the functions of carbohydrates in the diet
-Differentiate between the types of carbohydrates - monosaccharide disaccharide and polysaccharide and give examples -Define dextrinisation
-Explain the advantages of the above reaction on food preparation and cookingFood test on carbohydrates (pg. 11 Anita Tull)

Biscuits - dextrinisation

Written test - protein
1FATS

Reactions in food during preparation and cooking-State the elements of fats -List the sources of fats
-Explain the functions of fats in the diet
-Differentiate between the types of fats - saturated, monounsaturated and polyunsaturated and give examples -Define emulsion, enzymic browning and oxidation
-Explain the advantages of the above various reactions on food preparation and cookingFrench dressing - using different oils (olive oil, butter & vegetable oil) Emulsion

Test on prevention of enzymic browning in fruits
1VITAMINS-List the sources of vitamins A,B,C,D,E & K
-Classify them into fat (A,D,E & K) and water soluble (B thiamin, riboflavin, nicotine acid, folic acid, B6, B12) and C (ascorbic acid) -Compare and contrast the functions of the vitamins
-Discuss the need for vitamin supplements in the dietWritten test - fats and carbohydrates 1MINERALS-List the sources of minerals calcium, phosphorous, iron, sodium chloride, potassium and iodine -Explain the functions of the minerals

-Discuss the need for mineral supplements in the dietWritten test - vitamins 1WATER

DIETARY FIBRE-Explain the importance of water in the body
-Define dietary fibre (NSP)
-Classify dietary fibre and name their sources
Soluble (non-cellulose eg. pectin and gums in fruit, vegetables, legumes and cereals) Insoluble (cellulose eg. stems, leaves of vegetables, coverings and seeds of grains) -Explain the functions of dietary fibre in the dietWritten test - minerals

FOOD & NUTRITION SCHEME OF WORK 2004
TERM 2
D/NCHAPTERSCONTENTSACTIVITIES
2HEALTH PROBLEMS associated with diet-Define the term malnutrition (as a lack of balance in the diet due to a shortage / excess of particular nutrients) -Discuss the common health problems associated with diet:

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