advanced level 0740 GCE food science and nutrition syllabus
advanced level 0740 GCE food science and nutrition syllabus
SYLLABUS CONTENT
5. Unit A: APPLICATION OF NUTRITIONAL SCIENCE
5.1Definition the basic terms used in Food Science and Nutrition
Glazing,kneading, Scalding, Frosting, dish, accompaniment, braising, roux, bouquet – garni,
grilling, suet, simmering, metabolism, pro-vitamins, anti-nutrients, poaching, enzymes, allergy, lip,
fermentation etc.
5.2Review the concept of food groups and functions.
5.2.1 Definition of food.
5.2.2 Classification of food groups, nutrients, chemical structure of macro nutrients.
5.5.3 Functions of nutrients (protein, carbohydrates, fats and oil, vitamins, minerals, water and dietary
fibre).
5.3Test on nutrients.
5.3.1Protein:e.g. Foam test, Million’s test and Biuret test.
5.3.2 Carbohydrates: e.g. (Starch), Iodine test, Litmus test
5.3.3Fats and Oils: e.g. Blotting paper test, Sudan III test, Ethanol tests.
5.4 Food composition table.
5.4.1 Definition of food composition table.
5.4.2 Structure of the food composition table.
5.4.3Uses of food composition table.
5.4.4 Limitations of the food Composition Table.
6. Unit B: FOOD CONSUMPTION AND HEALTH
