The knowledge (K), skills (S) and values (V) to be acquired from grade 3 to 6 in the subcomponent of “Healthy Eating”

The knowledge (K), skills (S) and values (V) to be acquired from grades 3 to 6 in the subcomponent of “Healthy Eating” are described as follows:

Healthy Self: HEALTHY EATING

Grade 3:

(K) Discuss food groups as they relate to nutrition.
(K) Explain the importance of food groups.
(S) Classify foods into groups as they relate to nutrition.
(S) Communicate how the food groups can affect one’s health.
(V) Appreciate the importance of maintaining a balanced diet, with food from each food group.

Grade 4:

(K) Discuss the effects of poor nutrition on the self (e.g., physical, mental/emotional, intellectual).
(K) Discuss the impact of various eating disorders on the self and others.
(K) Identify the various eating disorders.
(S) Illustrate the impact of eating disorders on the body.
(V) Show appreciation for healthy eating habits and the development of self.

Grade 5:

(K) Identify healthy portion sizes according to food groups and dietary guidelines (alternatives/substitutes, activity level, etc.).
(K) Identify food hygiene practices (food preparation and handling).
(K) Explain what a food label is and its parts (statement of identity, product’s net weight, manufacturer’s address, nutrition facts and ingredients list, expiration or best before date).
(S) Demonstrate the ability to create proper portions size according to dietary needs (such as food alternatives/substitutes, activity level, etc.)
(S) Communicate the importance of safe practices for food hygiene.
(V) Value the importance of maintaining appropriate food hygiene practices.

Grade 6:

(K) Explain the importance of selecting and preparing healthy snacks and meals.
(S) Analyze the nutritional value of healthy and unhealthy foods through their food label.
(S) Demonstrate the ability to prepare healthy snacks and meals.
(V) Advocate for high nutritional value food choices.

Understand the importance of fundamental and normative safe and healthy eating practices, using information related to the role that food plays in preventing or contributing to health disorders (e.g., non-communicable diseases, autoimmune diseases, cancer and lifestyle diseases [obesity, Type 2 diabetes, cardiovascular disease]).

Grade 7:

(K) Define lifestyle and autoimmune diseases.
(K) Explain appropriate food choices to avoid risk factors associated with lifestyle diseases.
(S) Assess personal eating habits.
(V) Appreciate the importance of choosing nutritious foods for a healthy lifestyle.

Grade 8:

(K) Discuss safety guidelines for safe food handling and consumption, including snack and meal preparation.
(K) Identify strategies to maintain optimal nutrition when away from home.
(S) Communicate the importance of safe practices for food hygiene.
(S) Demonstrate safe food handling and consumption.
(V) Appreciate the relationship between local food production and nutrition.

Understand and apply dietary guidelines to healthy eating, nutrition and shopping for food, and how consumers can influence the choices available at school and in the community.

Grade 9:

(K) Discuss the eight dietary guidelines for the Caribbean, outlined by the Caribbean Food Nutritional Institute.
(S) Analyze the relationship between eating and the impact on the overall health and development of individuals, families, communities and country.
(V) Appreciate the importance of dietary guidelines towards healthy practices.

Grade 10:

(K) Examine the eight dietary guidelines for the Caribbean, outlined by the Caribbean Food Nutritional Institute, and establish and maintain household and national food security.
(S) Advocate for food guidelines and food security in support of public policies and practices.
(V) Appreciate the need to advocate for food safety and security.

MInistry of Education in Saint Kitts and Nevis

School food global hub

Saint Kitts and Nevis

Healthy Self: HEALTHY EATING