Nutrition and Food Science

Nutrition and Food Science (Lower Secondary)

Through Nutrition and Food Science (NFS), we aim to equip students with knowledge about dietary health, so that they learn about the benefits of a balanced meal and could be more discerning in choosing nutritious food for good health. Students will also learn food management and culinary skills in order to be self-sufficient in planning and preparing healthy meals for themselves and their families. At the same time, students will learn basic principles of consumer education to manage their resources and understand consumer rights and responsibilities.

Nutrition and Food Science (Upper Secondary)

In Nutrition and Food Science (NFS), we aim to develop students’ understanding of the concepts of nutrition and meal planning. Students also learn the principles of food science, and more advanced knowledge and skills to make informed decisions concerning food and nutrition.

A peek into the classroom…

Bus Stop Activity on Sensory Evaluation

“I prefer Brand A biscuit because it is crispier and less salty compared to Brand B.”

“This smells familiar! I felt that I was back to my childhood.”

Ever have such thoughts in your mind? This is sensory evaluation! In FCE, the Secondary Two students have the opportunity to participate in a station-based activity to find out who has the best sense of taste and sense of smell among them. There are four stations which require students to taste different food items based on triangle test1, ranking test2 and rating test3 and identifying different ingredients in the mysterious cups4. The teachers have planned for this activity to engage the students and connect their learning from textbook content to real-life experience.