Diet 

Diet-related health problems and their impact 

Dietary Guidelines for the Caribbean 

Factors that influence eating patterns and dietary choices in the Caribbean 

Factors contributing to changes in dietary needs 

Basic physical activity plan to maintain optimum health for various groups 

Community nutrition 

Vulnerable groups in the community and their nutritional problems 

Factors that threaten the food security of these groups and bring about undernutrition and starvation 

Organizations involved in community nutrition 

explain the term “diet” in relation to health; 

evaluate different types of diets which contribute to good health and wellbeing; 

explain various types of diet-related health problems and their impact on the Caribbean; 

discuss the basic dietary guidelines for the Caribbean; 

discuss the factors that influence eating patterns and dietary choices in the Caribbean; 

discuss factors that contribute to changes in dietary needs; 

prepare a basic activity plan to maintain optimum health throughout the life cycle; 

explain the importance of community nutrition; 

explain the term “vulnerable groups” and the nutritional problems associated with them; 

discuss the factors that threaten the food security of these vulnerable groups within a community; and 

discuss the roles of various organizations involved in community nutrition. 

Place students in groups representing different needs. Have them prepare and present a role play in which a nutritionist advises clients on how to develop a diet plan based on their needs.  

Assign students to prepare and give presentations on different types of diets and diet-related health problems. Groups can be a combination of students who are studying CSEC, Physical Education, and Food, Nutrition and Health syllabuses.  

Principles of nutrition 

Nutrition-related problems 

Classification of nutrients 

Carbohydrates, fats and proteins in the diet 

Health conditions associated with improper intake of carbohydrates, proteins and fats  

Vitamins and minerals 

Importance of calcium and iron to special groups  

Conservation of vitamins in food preparation  

Foods that impact the absorption of calcium and iron  

Health conditions associated with an improper intake of minerals and vitamins  

Water 

Health conditions associated with an improper intake of water 

Factors that affect the nutritive value of food  

Digestion of food 

Credible nutrition information sources 

discuss the basic principles of nutrition; 

describe various nutrition-related problems; 

classify nutrients according to dietary requirements; 

discuss the classification, sources and functions of carbohydrate, fats and protein in the diet; 

describe various health conditions associated with the intake of carbohydrates, fats and protein; 

discuss the classification, food sources and functions of vitamins and minerals in the diet; 

explain the importance of calcium and iron in the diet of special groups of persons; 

demonstrate how vitamins are conserved during food preparation; 

discuss the absorption of calcium and iron in the diet; 

describe various health conditions associated with the intake of minerals and vitamins; 

discuss the sources and functions of water in the diet; 

describe various types of health conditions associated with the intake of water; 

discuss the factors that affect the nutritive value of food; 

describe the physical and chemical changes that take place during the digestion of food; and 

assess the credibility of nutrition information from different sources. 

Have students prepare and present a 60-second clip for “Health TV” on how to stay healthy. Students are encouraged to use available tools, such as cameras or smart phones, to record their work. Students are to be asked to identify clearly the health tips given in the clip and confirm if they are accurately stated. 

Create nutrition portfolio with drawings and pictures to clearly show the relationship among food, food nutrients and the human body. 

Meal planning 

Factors to be considered when planning meals 

Food groups 

Multi-mix principle 

Menus for different times and occasions 

Meal planning for different groups 

Vegetarians 

Planning meals and modifying dishes to prevent nutritional disorders 

Planning nutritious low-budget meals 

Planning packed meals for different groups 

Dining 

explain terms associated with meal planning; 

outline the factors to be considered in the planning of meals; 

explain the importance of food groups in meal planning; 

plan meals using the multi-mix principle; 

plan menus and prepare meals for different occasions; 

plan and prepare meals for different groups; 

describe the various types of vegetarian choices and their nutritional requirements; 

plan and prepare meals for the various types of vegetarians; 

plan and prepare meals to prevent nutritional disorders; 

plan and prepare nutritious low-budget meals; 

plan and prepare packed meals for different groups; and 

set the table attractively for different meals and occasions. 

Engage students in an activity based on the following instructions: create a food journal for yourself, a family member or a friend. Document what is eaten and the time of day it is eaten. At the end of the week analyse the journal to determine if food choices made were appropriate for the individual’s age and activities. Prepare a report with recommendations for the individual. If you have done a personal journal, be sure to document what you need to do differently.  

Assign students the task of creating games that can be used to educate individuals about the importance of making appropriate food choices for different groups of people. This may include menu rhymes on the tune of one of your favourite nursery rhymes, food jeopardy, food bingo, crossword and jigsaw puzzles.  

Analyse the menus of two different types of restaurants within your locale and suggest what dishes/meals are suitable for which groups of people and document the variations observed e.g., how tables are set for different meals. Compare this with what you have learnt in class. Write a report and present it to your class.  

Production of common food commodities; 

Food spoilage and contamination; 

Perishable and non-perishable foods; 

Microorganisms that contaminate food; 

Food-borne illnesses; 

Methods of preventing food contamination; 

Importance of food preservation; 

Methods of preservation; 

Food additives; 

Principles of heat transfer; 

Effect of heat on the composition and structure of various foods; 

Raising agents in food preparation; and 

Precautions to observe when using these raising agents (baking powder, baking soda, yeast). 

outline the production system of commonly used food commodities; 

discuss the factors that contribute to food spoilage and contamination; 

distinguish between perishable and non-perishable foods; 

explain how microorganisms contaminate food; 

explain the development and prevention of food-borne illnesses; 

outline methods of preventing food contamination; 

discuss the importance of food preservation; 

explain the methods of preserving foods; 

outline the importance of food additives in manufactured foods; 

explain the principles of heat transfer in the cooking of food; 

discuss the effects of heat on the chemical composition and structure of foods; 

discuss the use of raising agents in flour mixtures; and 

explain the precautions to be observed when using these raising agents. 

Planning the layout and design of a kitchen; 

Kitchen layouts; 

Small non-electrical food preparation equipment; 

Small electrical equipment; 

Special features or small electrical equipment; 

Large kitchen equipment; 

Working efficiently in the kitchen (food laboratory); 

Fuel, energy and time conservation; 

Kitchen sinks; and 

Accidents in the kitchen. 

explain the factors to be considered in planning the layout and design of a kitchen; 

assess the advantages and limitations of different kitchen layouts; 

describe the use and maintenance of food preparation equipment and tools; 

describe the use and maintenance of small electrical equipment; 

describe special features of small electrical equipment; 

describe the use and maintenance of large kitchen equipment; 

explain how maximum efficiency can be achieved in the kitchen; 

outline ways to conserve fuel, energy and time in the kitchen; 

use and maintain kitchen sinks; 

describe first aid treatment for accidents that may occur in the kitchen; and 

administer first aid treatment for accidents that may occur in the kitchen. 

Terms associated with consumerism; 

Rights and responsibilities of a consumer; 

Role and function of consumer protection agencies; 

Factors that influence consumer purchasing behaviours; 

Points to consider when choosing to shop at a particular food establishment; 

Food budget; 

Selecting and purchasing fresh, frozen and processed foods; 

Storage of purchased foods; 

Types and forms of meat, poultry, seafood and dairy available for purchase; 

Information on the food label; 

Importance of reading food labels; 

Interpreting information on the food label; 

Health and nutrient claims on the food label; 

Adding nutrients back to processed foods. 

define terminologies associated with consumerism; 

discuss the rights and responsibilities of consumers; 

explain the role and function of various consumer protection agencies; 

explain the factors that influence the purchasing behaviours of individuals and families; 

explain the points to consider when choosing to purchase food at the various types of shops where food preparation ingredients are be purchased; 

prepare a food budget; 

outline guidelines for the selection and purchase of fresh, frozen and processed foods; 

store fresh, frozen and processed foods appropriately after purchase; 

state the types and forms of meat, poultry, fish and dairy available for purchase; 

describe the information found on a food label; 

explain the importance of reading and using food labels in food preparation; 

interpret information on food labels; 

briefly explain various health and nutrient claims on food labels; and 

distinguish between enriched and fortified as it relates to food products. 

Guidelines for good hygiene; 

Reasons for cooking food; 

Methods of cooking food; 

Advantages and disadvantages of each method; 

Appearance and service of completed dishes; 

Food preparation skills; 

Preparing and serving dishes using different kinds of convenience foods; 

Preparing hot and cold beverages; 

Evaluation of completed dishes; 

Origins of simple world cuisine; 

Preparing the national/ethnic dish of a Caribbean country. 

observe stated guidelines for practicing good hygiene in food management; 

outline the reasons for cooking food; 

explain the principles underlying the different methods of cooking food; 

discuss the advantages and disadvantages of different methods of cooking food; 

appropriately enhance the appearance of and serve prepared dishes; 

prepare foods using various methods according to set standards of food preparation; 

prepare dishes using different kinds of convenience foods and economical ingredients; 

prepare hot and cold beverages; 

evaluate completed dishes against set standards; 

explain the origins of simple world cuisine and their impact on Caribbean food habits; and 

accurately prepare national/ethnic dishes of at least one Caribbean country.