CSEC FOOD, NUTRITION AND HEALTH SYLLABUS

📘 SECTION 1: DIET AND HEALTH — PART 1

🔹 1. Definitions

(a) Key Terms:

 Diet : The total amount of food and drink a person consumes

regularly.
 Health (WHO, 1948) : A state of complete physical, mental, and
social well-being, not just the absence of disease.
 Nutritional Status : The condition of a person's health as influenced
by their intake and use of nutrients.

Assessment Methods:

 Anthropometric : Body measurements (height, weight, BMI)

 Biochemistry : Blood and urine tests
 Clinical : Signs of deficiency (eg, dry skin, pale eyes)
 Dietary : Food diaries or 24-hour recall

🔹 2. Aspects of Health

 Physical health : Proper body functioning, energy, strength

 Mental health : Emotional well-being, ability to cope with stress
 Social health : Ability to form satisfying relationships and adapt
socially

🔹 3. Role of Diet in Health

A proper diet:

 Maintains a healthy body weight

 Prevents diseases (like diabetes, hypertension)
 Supports brain function, growth, and immune system
  Improves energy and concentration

🔹 4. Types of Diets

(i) Balanced Diet:

 Contains all nutrients in the right amounts

 Includes carbs, protein, fats, vitamins, minerals, and water

(ii) Special Diets:

 Reducing Diet : Low-calorie for weight loss

 High-Fibre Diet : Prevents constipation and lowers cholesterol
 Low-Fat/Low-Sugar/Low-Salt : Helps control blood pressure and
sugar levels
 Vegetarian Diet : Excludes meat; must include alternative protein
sources (like beans, peas, tofu)

🔹 5. Diet-Related Health Problems and Their Impact

(a) Lifestyle Diseases

Non-communicable diseases linked to poor eating and lack of physical
activity:

 Overweight & Obesity

 Diabetes Mellitus (Type 2)
 Hypertension (High blood pressure)
 Iron Deficiency Anaemia
 Dental Caries (Tooth Decay)
 Heart Diseases (e.g., stroke)
 Eating Disorders:
o Anorexia Nervosa – refusal to eat, extreme weight loss
o Bulimia – binge eating followed by vomiting or fasting

(b) Impact on Caribbean Citizens:

 Reduces human resource capacity (less healthy workforce)

 More income spent on health care
 Higher government spending on medical services and public health

🔹 6. Dietary Guidelines for the Caribbean

(a) Definition:
Advice for healthy eating to reduce disease and promote wellness.

(b) Importance:

 Helps people plan balanced meals

 Prevents lifestyle diseases
 Encourages better food choices

(c) Caribbean Guidelines Include:

 Eat a variety of foods daily

 Reduce salt, sugar, and fat
 Increase fruits, vegetables, legumes, and water
 Eat less processed food
 Be physically active

🔹 7. Factors That Influence Eating Patterns in the Caribbean

These affect what, how, and why people eat:

 Religious Beliefs – e.g., Hindus may avoid beef

 Cultural Traditions – national dishes, food customs
 Income – low-income families may buy cheaper, less nutritious food
 Medical Conditions – diabetes, allergies, etc.
 Age Group – children need more calcium; elderly may need softer
foods
 Food Fads & Fallacies – trends or myths (eg, “eggs are bad for
cholesterol”)
 Personal Likes/Dislikes
 Technology – new appliances, ready meals
 Availability – seasonal foods, imports
 Government Policy – taxes, food imports
 Natural Disasters – hurricanes and droughts disrupt food supply

🔹 8. Factors That Change Dietary Needs

  Age – children vs elderly needs
 Gender – evils often require more energy
 Activity Level – athletes need more carbs/protein
 Occupation – manual laborers need more calories
 Health Status – illness affects what you can eat

 Special Needs :
o Pregnancy/Lactation: more iron, protein, calcium
o Convalescence: soft, nutritious foods for recovery

+ Food Availability : Natural disasters can reduce access to healthy food

🔹 9. Physical Activity Plans for Health

Groups & Suitable Exercises:

 Toddlers – crawling, walking, dancing

 Children – running, swimming, games
 Teenagers – sports, gym, dancing
 Adults – walking, jogging, fitness classes
 Elderly – stretching, walking, yoga

Key Points:

 Duration : At least 30 minutes a day

 Benefits : Boosts heart health, reduces stress, maintains weight,
strengthens bones

🔹 10. Community Nutrition

Definition:
Efforts to improve the nutrition of groups within a community

Importance:

 Prevents malnutrition
  Promotes education on healthy eating
 Helps vulnerable people access food and nutrients

🔹 11. Vulnerable Groups & Their Nutrition

 Infants & Toddlers

 Elderly
 Pregnant/Lactating Women
 Differently-abled Persons
 Poverty-stricken Families

Problems Faced:

 Malnutrition – under or over nutrition

 Special Needs – extra nutrients or feeding methods
 Lack of Balanced Diet

🔹 12. Threats to Food Security

These cause hunger, undernutrition, or starvation:

 Age – elderly may have limited access to food

 Socioeconomic Status – low income = limited choices
 Infectious Diseases – increase nutritional needs
 Natural Disasters – floods, hurricanes, droughts damage crops

🔹 13. Organizations Supporting Community Nutrition

Location/NGOs:
Churches, charities, school-feeding programs

Regional & International Bodies:

 WFP – World Food Programme

  WHO – World Health Organization
 FAO – Food and Agriculture Organization
 UNICEF – United Nations Children's Fund
 UNDP – United Nations Development Program
 PAHO – Pan-American Health Organization
 CPHA – Canadian Public Health Association
 CFNI – Caribbean Food and Nutrition Institute

🌿 SECTION 2: NUTRITION AND HEALTH — COMPLETE HANDOUT

1. Principles of Nutrition

 Food : Any substance consumed to provide energy and nutrients.

 Nutrition : The science of how the body uses food for health and
growth.
 Nutrients : Chemical substances in food (like proteins or vitamins)
that help the body function.
 Nutritive Value : The quality and quantity of nutrients in a food item.
 Nutritional Status : The state of your health as influenced by your
diet.
 Digestion : The process of breaking down food so it can be absorbed
by the body.
 Functions of food :
o Provides energy
o Builds and repairs body tissues
o Protects the body from diseases

2. Nutrition-Related Problems

 Malnutrition : Poor nutrition from under or overconsumption of

nutrients.
 Undernutrition : Not getting enough nutrients (eg, stunted growth,
weight loss).
 Overnutrition : Excess intake of nutrients (eg, obesity).

Examples of deficiencies in diseases:

 Iron deficiency → Anaemia

 Vitamin C deficiency → Scurvy
  Protein deficiency → Kwashiorkor

3. Classification of Nutrients

 Macronutrients (needed in large amounts): Carbohydrates, proteins,

fats
 Micronutrients (needed in small amounts): Vitamins and minerals

4. Carbohydrates, Fats, and Proteins

Carbohydrates

 Composition : Carbon, hydrogen, oxygen

 Made by : Photosynthesis
 Types :
o Simple : Sugars (glucose, sucrose)
o Complex : Starches, dietary fiber
 Functions :
o Main energy source
o Helps bowel movement (fibre)
 Sources : Rice, bread, fruits, vegetables

Fats

 Composition : Triglycerides (glycerol + fatty acids)

 Types :
o Saturated (unhealthy if too much)
o Unsaturated (healthy — eg, omega-3)
o Trans fats (artificial and harmful)
 Functions :
o Energy store
o Protects organs
o Helps absorb fat-soluble vitamins
 Sources :
o Visible: Butter, oil
o Invisible: Avocado, cheese
Proteins

 Composition : Carbon, hydrogen, oxygen, nitrogen

 Made of : Amino acids (essential & non-essential)
 Biological Value :
o High BV : Meat, eggs, milk
o Low BV : Beans, lentils
o Complementary proteins : Combining plant sources (eg, rice +
beans)
 Functions :
o Growth and repair
o Energy (if carbs/fats are low)

5. Health Conditions from Poor Macronutrient Intake

Too little/too much of:

 Carbs : Obesity, diabetes, constipation

 Fats : Heart disease, high cholesterol, stroke
 Proteins : Kwashiorkor, marasmus, muscle wasting

6. Vitamins and Minerals

Vitamins:

 Types :
o Fat-soluble : A, D, E, K
o Water-soluble : B1, B2, B12, C, folic acid
 Sources :
o Animal (liver, eggs)
o Plant (vegetables, fruits)
 Functions :
o A: Vision
o B1: Energy production
o C: Immune support
o D: Bone strength
Minerals:

 Types : Calcium, Iron, Iodine, Phosphorus, Fluoride

 Functions :
o Calcium: Bones and teeth
o Iron: Red blood cells
 Sources :
o Heme iron: Meat
o Non-heme iron: Beans, leafy greens

7. Calcium and Iron Needs in Special Groups

 Babies : Bone growth, red blood cell development

 Pregnant/lactating women : Increased demand
 Young girls/women : Iron loss from menstruation
 Athletes : Muscle and bone strength
 Convalescing people : Healing and recovery
 Vegetarians : Must plan diets for iron and calcium

8. Vitamin Conservation

 Pre-preparation : Avoid cutting too small or soaking too long

 Cooking : Use minimal water and cooking time; steam or stir-fry
instead of boiling

9. Calcium and Iron Absorption

 Promotes :
o Vitamin C (for iron)
o Dairy (for calcium)
 Inhibits :
o Tea and coffee (tannins)
o Excess fiber or phytates
10. Vitamin & Mineral Deficiency Diseases

 Vitamins :
o A: Night blindness
o B1: Beriberi
o C: Scurvy
 Minerals :
o Iron: Anaemia
o Calcium: Rickets, osteoporosis
o Iodine: Goitre

11. Water in the Diet

 Sources : Water, fruits, soups

 Functions : Hydration, waste removal, temperature regulation

12. Health Issues from Poor Water Intake

 Dehydration : Dry mouth, dizziness

 Constipation : Difficulty passing stools

13. Factors Affecting Nutritive Value

 Farming (organic vs chemical)

 Transport (temperature, damage)
 Processing (loss or addition of nutrients)
 Preparation (peeling, cutting, cooking)
 Enzymes (cause ripening or spoilage)
 Food combinations :
o Combine high + low BV proteins
o Vitamin C + non-heme iron = better iron absorption

14. Digestion
  Digestive system parts : Mouth, stomach, intestines
 Key terms :
o Digestion : Breaking food down
o Mastication : Chewing
o Peristalsis : Muscle movement in intestines
o Chyme : Food + acid mix in stomach
 Processes :
o Mouth : Physical (chewing), chemical (enzymes)
o Stomach : Physical (churning), chemical (gastric juice)
o Intestine : Absorption of nutrients

15. Credible Nutrition Info Sources

 Trustworthy: Textbooks, WHO, government health sites

 Less reliable: Social media, unverified blogs
 Always cross-check before following advice

🔸 SECTION 3: MEAL PLANNING, PREPARATION AND DINING —

EXPANDED NOTES

🎯 SPECIFIC OBJECTIVES & CONTENT EXPLAINED

1. 🥗 Meal Planning Terms

 Meal – Any food eaten at regular times (breakfast, lunch, dinner, etc.)
 Breakfast – First meal of the day
 Brunch – Late breakfast/early lunch
 Lunch – Midday meal
 Dinner – Main evening meal
 Supper – Light evening meal (used in some cultures)
 Tea/High Tea – Light afternoon or early evening meal
 Menu – A list of food items to be served
 À la carte – Menu where items are priced individually
 Table d'hôte – Set-price menu with limited choices
 Course – A part of the meal (starter, main course, dessert)
 Appetizer / Hors d'oeuvres – Small starter dish
 Main Course / Entrée – Primary meal item
  Accompaniment – Side dish served with the main course

2. 📋 Factors to Consider in Meal Planning

 Nutritional needs – Age, sex, activity level, health status

 Kitchen facilities – What equipment is available?
 Time and energy – How much time is available to cook?
 Budget – What can you afford?
 Preferences – Likes, dislikes, allergies
 Variety – Color, texture, flavor, temperature
 Traditions/Religion – Eg, Halal, kosher, vegetarianism
 Occasion – Is it a birthday, brunch, or formal dinner?

3. 🍌 Food Groups (Caribbean Six Food Groups)

1. Staples – Rice, flour, bread

2. Legumes & nuts – Beans, peas, lentils
3. Foods from animals – Meat, eggs, milk
4. Vegetables – Carrots, cabbage
5. Fruits – Bananas, oranges
6. Fats & oils – Butter, oil

✔️Each group provides key nutrients and helps plan balanced meals.

4. 🍲 Multi-Mix Principle

 A method to mix foods from at least 2–4 different food groups.

o Double Mix – 2 groups (eg, rice and beans)
o Triple Mix – 3 groups (eg, rice, beans, vegetables)
o Four Mix – 4 groups (eg, rice, beans, meat, veg)
✔️Ensures a nutritious, balanced meal on any budget.

5. 🧁 Menus for Different Times & Occasions

  Plan suitable menus for:
o Cocktails
o Brunch
o Birthdays (children or adults)
o Mother's/Father's Day
o Buffets
✔️Consider number of courses, nutritional balance, and
attractive presentation.

6. 🧒 Meal Planning for Different Groups

 Toddlers & children – Soft, easy-to-chew, rich in iron and calcium.

 Adolescents – More protein, iron, calcium; extra for girls & athletes.
 Pregnant/Lactating women – “Eating for two,” high iron, calcium,
protein.
 Elderly – Soft foods, easy to digest, nutrient-dense.
 Workers – Sedentary vs. manual jobs require different energy levels.
 Athletes – High-energy, high-protein meals.

7 & 8. 🌱 Vegetarians

 Types :
o Lacto-vegetarian – eats dairy, no eggs/meat
o Lacto-ovo vegetarian – eats eggs and dairy
o Vegan – no animal products at all
 Nutritional needs :
o Protein, iron, calcium, B12 from non-animal sources
✔️Plan suitable meals for each type using beans, nuts, soy,
fortified foods.

9. 🩺 Meal Planning to Prevent Nutritional Disorders

 Adjust meals to prevent or manage:

o Obesity – low-fat, high-fiber, portion control
 o Diabetes (Type 2) – low sugar/carbs, high-fiber, balanced
meals
o Osteoporosis – high calcium and vitamin D
o Hypertension – low-sodium, lean meats
o Anaemia – iron-rich foods (eg, callaloo, peas, liver)
✔️Modify recipes for health (oil-free, no added sugar, etc.)

10. 🧾 Low-Budget Nutritious Meals

 Use local and seasonal foods

 Buy in bulk, cook in batches
 Choose cheaper protein sources (eg, lentils, eggs)
 Breakfast, lunch, and dinner can be healthy and affordable

11. 🎒 Packed Meals for Different Groups

 Plan for:
o Preschoolers (soft, colorful, easy-to-eat)
o Adolescents (energy-rich snacks)
o Office workers (portable, balanced meals)
 Include proper packaging and utensils
✔️Must be safe, convenient, and appealing

12. 🍽️Dining: Table Setting and Etiquette

 Table Appointments – Cutlery, glassware, dinnerware

 Table Linens – Tablecloths, napkins
 Decorations – Flowers, fruits, themed objects
 Laying the table :
o Know what a cover is (space for one person) “Plate in the
center, Forks Left, Knives & Glasses Right, Napkin neatly
in sight.”
o Follow correct label for each meal
 o Practice tray service and formal dining settings

🧪 SECTION 4: FOOD SCIENCE AND TECHNOLOGY

1. 🌾 Production of Common Food Commodities

Know how each food is made from raw material to final product:

 Sugar : From sugarcane or beet → crushed → juice boiled → sugar

crystals made → brown or white sugar or icing sugar.
 Cereals :
o Wheat : Milled → whole wheat, white, or self-rising flour.
o Rice : Harvested → husk removed → polished or parboiled.
o Maize (Corn) : Ground into cornmeal, corn flour, or corn
starch.
 Dairy Products :
o Milk → can become yogurt , cheese , butter .
 Eggs : Collected → cleaned → packaged.
 Oil & Margarine : Extracted from plants (eg, soya beans) →
processed into oil or margarine.
 Soya Bean : Used to make **textured vegetable protein (TVtextured
vegetable protein (TVP) or soy milk.
 Cassava : Grated → pressed → dried → flour or starch.
2. ⚠️Food Spoilage and Contamination

 Contamination : When harmful substances (bacteria, dirt, chemicals)

get into food.
 Causes of spoilage :
o Warm temperatures
o Moisture
o Poor storage (wrong containers or places)
o Dirty kitchen or hands
o Enzymes (natural proteins that break down food)
o Poor handling

3. 🧊 Perishable vs. Non-Perishable Foods

 Perishable : Spoil quickly (milk, meat, fish, fruits)

 Non-perishable : Last longer (rice, flour, dried beans)
 Water activity : The amount of moisture in food (more water = spoils
faster)
 Storage :
o Perishables → fridge/freezer
o Non-perishables → cool, dry cupboard

4. 🦠 Microorganisms That Contaminate Food

 Bacteria : Invisible germs (eg, Salmonella)

 Yeast : Can spoil fruit juices or jams
 Molds : Fuzzy growths (like on bread or fruit)
✔️They multiply in warm, moist conditions and make food unsafe.

5. 🤢 Food-Borne Illnesses

 Foodborne illness : Sickness from contaminated food

 Causes : Bacteria, chemicals, poor hygiene
 Symptoms : Vomiting, diarrhea, cramps
 Food infection : Caused by bacteria growing in your body
 Food poisoning : Caused by poisons produced by bacteria
 Chemical illnesses :
o Natural toxins (in poisonous plants or spoiled fish)
o Unintentionally added (pesticides, metal)
 o Intentionally added (illegal additives)
✔️Always wash, cook, and store food properly.

6. 🛡️Preventing Food Contamination

 During purchase : Check expiration dates, packaging, freshness

 Storage : Use fridge/freezer correctly
 Preparation :
o Wash hands, tools, surfaces
o Separate raw and cooked foods (prevent cross-contamination)
 Temperature danger zone : 5°C – 60°C (bacteria grow faster)

7. 🧊 Importance of Food Preservation

 Why we preserve food :

o To stop spoilage
o To extend shelf life
o To avoid waste
 Spoilage causes :
o Natural decay (enzyme action)
o Microorganisms
o Moisture loss
✔️Look for signs like mold, bad smell, soft texture

8. 🧯 Methods of Food Preservation

 Cold : Refrigerating, freezing (eg meat, fish, milk)

 Heat : Boiling, pasteurization, sterilization (eg canned foods)
 Chemicals : Salt, vinegar, preservatives
 Removes moisture : Drying fruits, fish
 Physical : Vacuum sealing
 Irradiation : Using radiation to kill bacteria (used in factories)

✔️At home , preserve:

 Fruits/vegetables : Jam, drying, pickling

 Animal foods : Freezing, pasteurization, drying, canning
9. 🧪 Food Additives

 Why they are added :

o Improve taste, color, texture
o Make food last longer
 Examples :
o Preservatives
o Artificial sweeteners
o Food coloring
o Flavor enhancers (like MSG)

10. 🔥 Principles of Heat Transfer in Cooking

 Conduction : Heat moves through direct contact (eg frying pan)

 Convection : Heat moves through air or liquid (eg baking, boiling)
 Radiation : Heat transferred through waves (eg grilling,
microwaving)

11. 🔬 Effects of Heat on Food Structure & Composition

Carbohydrates:

 Sugar :
o Caramelization – sugar browns and melts (eg caramel)
o Crystallization – sugar hardens into crystals (eg candy)
 Starch :
o Gelatinization – starch thickens when heated with water (eg in
sauces)
o Dextrinization – starch browns when dry heated (eg toast)

Proteins:

 Denaturation – protein structure breaks (eg egg white turns white)

 Coagulation – solidify proteins (eg boiled egg)
 Maillard Reaction – browning between proteins and sugar (eg
grilled meat)
  Syneresis – water leaks out of overcooked protein (eg overcooked
custard)

Fats & Oils:

 Smoke Point – temperature where oil starts smoking

 Flash Point – temperature where oil catches fire
✔️Use oils safely, avoid overheating.

12. 🧁 Raising Agents in Flour Mixtures

 Purpose : Make baked goods rise and light

 Types :
o Mechanical – air or steam (eg whisking eggs, folding in air)
o Chemical – baking powder, baking soda
o Biological – yeast

How they work :

 Air/steam – expands in oven

 Baking soda – needs acid to make gas (eg vinegar or lemon juice)
 Baking powder – already has acid; just needs water and heat
 Yeast – feeds on sugar, produces gas over time

13. ⚠️Precautions When Using Raising Agents

 Measuring – Use correct amount

 Mixing – Don't overmix or you lose air
 Cooking – Bake at right temperature quickly after mixing

🧾 SECTION 5: KITCHEN DESIGN AND EQUIPMENT MANAGEMENT

—

1. Principles of Kitchen Design

These help the kitchen function well:

 Hygiene : Easy to clean and sanitize.

 Safety : Good lighting, no slippery floors, safe equipment.
 Efficiency : Proper arrangement (work triangle).
 Comfort : Ventilation, enough light, space to move.
 Storage : Cabinets, shelves, drawers.
2. Kitchen Layouts (important!)

Layout Description Advantages Disadvantages

All appliances/cabinets Good for small Limited space and

One-Wall
along one wall spaces counter area

Corridor Two parallel Efficient work

Can feel cramped
(Galley) counters/walls triangle

Counters on 2 More open space; Corner cabinet can

L-Shape
adjoining walls good for corners be hard to reach

Great work
Cabinets/appliances on Not suitable for
U-Shape triangle; plenty of
3 walls small kitchens
storage

🟡 TIP : Always link the layout to the work triangle (fridge, sink, stove).

3. Work Triangle

 Connects the sink , fridge , and stove .

 Should allow easy movement.
 Helps save time, energy, and effort .

4. Kitchen Work Centers/Stations

These are areas set up for specific tasks:

 Preparation center : mixing bowls, knives, cutting boards.

 Cooking center : stove, oven, pots.
 Storage center : pantry, fridge.
 Cleaning center : sink, garbage.

5. Countertop Surfaces

 Stainless steel : strong, durable, but shows fingerprints.

 Granite : beautiful and heat-resistant.
  Tile : cheap, but grout gets dirty easily.
 Laminate : low-cost, not heat-resistant.

6. Lighting and Ventilation

 Natural light is best.

 Add task lighting over stove, sink, and counters.
 Ventilation removes heat, smoke, odors (use extractor fan or
windows).

7. Floors and Walls

 Floors: should be non-slip, easy to clean (eg, vinyl, tile).

 Walls: can be tiled or painted with washable paint .

8. Equipment and Tools

Small Non-Electrical:

 Cutting tools : knives, graters

 Measuring tools : scales, cups
 Cookware : pots, pans, glassware

Small Electrical:

 Blender, food processor, toaster, kettle

 Look for: auto shutoff, speed settings, attachments

Large Equipment:

 Refrigerator, microwave, oven, freezer

 Consider: size, energy rating, cost, features

9. Efficiency in the Kitchen

 Time Plan : Write what you'll do and when.

 Pre-prep : Chop, measure, thaw before cooking.
 Use right equipment for the job.
10. Conservation

 Cook in batches.
 Use lids on pots.
 Soak peas overnight.
 Use pressure or slow cookers.

11. Kitchen Sink

 Keep clean.
 Don't pour oil/grease.
 To remove blockage: use plunger or baking soda + vinegar .

12. Kitchen Accidents & First Aid

 Burns/Scalds : Cool water, never ice.

 Cuts : Wash, apply pressure, bandage.
 Falls : Sit down, check injury.
 Electrocution : Don't touch victim. Turn off power first.
 Poisoning : Call emergency services.

13. Preventing Accidents

 Keep floors dry.

 Handle knives carefully.
 Store chemicals away from food.
 Don't leave hot items unattended.

KITCHEN LAYOUTS
🌍 SECTION 6: CONSUMERISM AND PURCHASING OF FOOD

1. KEY TERMS (with easy definitions)

Term Meaning
A person who chooses products that are eco-friendly,
Green consumer recyclable, organic, and support environmental
protection.
Bulk shopping Buying large quantities at once to save money.
 Term Meaning
Co-operative A group of people shop together to get discounts or
shopping better deals.
Comparative Checking prices and quality at different stores before
shopping buying.
Buying things without planning, often influenced by
Impulse buying
emotions or sales.
Credit Buying now, paying later.
Gross weight The total weight of a product including packaging.
Price per unit (like per gram or per item) so you can
Unit pricing
compare value.
Universal Product The barcode on packages used to track and scan
Code (UPC) products at the cashier.

🛍 2. CONSUMER RIGHTS & RESPONSIBILITIES

Rights:

 Right to safety
 Right to be informed
 Right to choose
 Right to be heard

Responsibilities:

 Use products safely

 Read instructions and labels
 Keep receipts for redress
 Be informed and avoid waste

🏢 3. CONSUMER PROTECTION AGENCIES

Agency Role
Consumer Affairs Division Handles complaints and protects consumers.
Bureau of Standards Sets quality standards for goods.
Weights and Measures Makes sure scales and measuring tools in
Division stores are accurate.

🛒 4. FACTORS INFLUENCING BUYING CHOICES

 Personal – income, preferences

  Social – family, friends
 Cultural – religion, traditions
 Psychological – emotions, ads

🏪 5. TYPES OF FOOD SHOPS

Shop Type Example

Massy Stores,
Supermarket
Pricesmart
Specialized
Bakery, Butcher
shop
Open market Farmer's market
Small
Corner shop
groceries
Salesperson brings
Door-to-door
products
Grocery delivery
Online/Phone
services

When choosing a shop, consider: freshness, price, convenience, variety,

hygiene.

💰 6. FOOD BUDGET

Tips:

 Plan meals ahead

 List needed items
 Prioritize needs vs wants
 Compare prices
 Buy in bulk if possible

🥬 7. SELECTING & PURCHASING FOOD

Fresh foods – Look for firmness, color, and no bruises (eg firm tomatoes,
crisp greens).
Frozen foods – Ensure packaging is sealed, no frost.
Processed foods – Check for expiration date, storage instructions,
packaging condition.

🧊 8. STORING FOOD

 Fresh food: Use fridge or cool dry place

 Frozen food: Freezer at 0°C
 Non-perishable: Store in airtight containers in a cool place
 After opening: Follow storage instructions, refrigerate when needed

🍗 9. TYPES & FORMS OF MEAT, POULTRY, SEAFOOD & DAIRY

Food Forms Available

Meat cuts (steak, mince), cured (ham)
Poultry whole, jointed (legs, breast), nuggets
Seafoo
steaks, fillets, cured, canned
d
milk (evaporated, powdered), cheese,
Dairy
yogurt

🏷 10. FOOD LABELS

Parts of a label:

 Name of food
 Weight/volume
 Ingredients (listed from most to least)
 Nutrition info
 Expiry date
 Instructions
 Manufacturer details

📘 11-12. READING AND INTERPRETING FOOD LABELS

 UPC – tracks product and speeds up checkout

 Date stamping :
o Use by – Must eat before this date
o Sell by – For stores to remove it
 o Expiry – Don't eat after this

💪 13. HEALTH & NUTRIENT CLAIMS

Health claims:

 Fiber – reduces risk of cancer/heart disease

 Calcium + Vitamin D – good for bones, prevents osteoporosis
 Folate – helps prevent birth defects
 Low sodium – lowers risk of high blood pressure

Nutrient claims:

 Low fat / no sugar / reduced cholesterol

 No added sodium / sugar

🧂 14. ENRICHED vs FORTIFIED

Term Meaning Example

Enriche Nutrients added back that were lost
Enriched flour
d during processing
Extra nutrients added that weren't Fortified cereal with iron
Fortified
there originally or vitamin D

🌟 SECTION 7: FOOD MANAGEMENT, PREPARATION AND SERVICE

1. Food Hygiene

 Personal hygiene: Handwashing, protective clothing, grooming.

 Kitchen hygiene: Clean surfaces, tools, proper waste disposal.
 Food handling: Avoid cross-contamination, proper storage of raw,
cooked, frozen, and canned foods.

2. Reasons for Cooking Food

 Destroys microorganisms.
 Makes food easier to digest.
 Improves flavor and appearance.
 Adds variety.
 Aids in food processing.

3. Methods of Cooking

 Moist heat: boiling, poaching, steaming, stewing.

 Dry heat: baking, roasting, grilling.
 Frying: dry, shallow, sauté, deep-frying, stir-frying.
 Other methods: microwave, conservative, pressure cooking.
 Understand which foods suit each method.

4. Cooking Methods – Pros and Cons

 Compare: Taste, nutrition loss, fuel/time use.

 Know: When each method is most efficient or nutritious.

5. Appearance & Service

 Use garnishes, color, and decorations .

 Serves at correct temperature, with suitable utensils and ambience
(table decor, lighting, music).
 Choose an appropriate style of service .

6. Food Preparation Skills

 Basic skills: weighing, measuring, knife techniques (slice, dice),

grating, folding, mixing, kneading, blending.
 Flour mixtures: gluten formation, flour types.
 Cake making: methods (rubbing-in, creaming, whisking), ingredient
functions, terms (sieve, fold), faults & fixes.
 Pastries: types (short crust, rough puff), methods, fillings, faults.
 Quick breads: muffins, scones, bakes, roti.
  Yeast products: buns, loaves, rings. Key terms: knead, proof,
ferment.
 Batters: thin, coating, fritters.
 Soups: broths, purees, ingredients (mirepoix, bouquet garni).
 Sauces: roux, panada, mornay. Know classifications and uses.
 Desserts: use gelatin, custard, fruit, starch.
 Cereals: cooking principles for oats, rice, corn; cereals for breakfast
and dessert.
 Vegetables & Salads: classification, food value, methods of cooking,
dressings.
 Herbs & Spices: definitions, uses, selection, cooking with them.
 Combination Dishes: using eggs, milk, cheese (omelets, quiches, au
gratin).
 Meats & Fish: stews, roasts, grilling; moist/dry methods;
accompaniments.
 Sandwiches: types (party, hot/cold), components, fillings.

7. Convenience & Economical Foods

 Types: canned, frozen, dehydrated.

 Prepare appetizers, mains, sides, desserts , and breakfast with
them.
 One-pot meals: using pasta, rice, pulses, vegetables, dairy, meat.

8. Hot & Cold Beverages

 Hot: tea (leaves, bags, herbs), coffee, coconut.

 Cold: juices, punches, herbal teas.
 Include garnish and serve at right temperature. Use appropriate tools
and sweeteners.
 Make syrups and decorations.

9. Evaluating Dishes

 Use sensory evaluation : flavor, appearance, aroma.

 Compare against expected standards.

10. World Cuisine & Caribbean Influence

 Know the origin of foods like dumplings, pasta, pizza, roti, crepes,
tortillas, tapas, etc.
 Understand their impact on:
o Caribbean eating habits.
o Food services like restaurants and fast food outlets.
o Supermarkets and food access.
11. National/Ethnic Dishes

 Choose one Caribbean dish.

 Be able to explain:
o Name, recipe.
o Taste, appearance, texture.
o Aesthetic presentation.
o Final service standards.

National/Ethnic Dish from Guyana: Pepperpot

✅ Name of Dish:

Pepperpot

✅ Recipe (Basic Ingredients):

 2–3 lbs of meat (beef, pork, or mutton – often cow heel or oxtail too)
 2 cups cassareep (a thick, dark syrup made from cassava root)
 1–2 wiri wiri peppers (or scotch bonnet for heat)
 3–4 cloves garlic (crushed)
 1 small onion (chopped)
 1 inch piece cinnamon stick
 4 cloves
 2–3 bay leaves
 Salt to taste
 Water

✅ Method (Short Summary):

1. Wash and season the meat.

2. In a large pot, add meat, garlic, onion, cassareep, cinnamon, cloves,
bay leaf, pepper, and salt.
3. Cover with water and bring to a boil, then simmer gently until meat is
tender and infused with flavor (usually 2–3 hours).
4. Traditionally served the next day for deeper flavor.

✅ Characteristics

🔹 Taste:

 Rich, spicy, slightly sweet and smoky from cassareep.

 Well-seasoned with warm spices like cinnamon and cloves.
🔹 Appearance:

 Dark brown to black due to cassareep.

 Often thick, meaty, and glossy in appearance.

🔹 Texture:

 Soft, tender meat that falls off the bone.

 Broth is slightly sticky due to cassareep.

✅ Aesthetic Presentation:

 Often served in a deep bowl.

 Garnished with a fresh pepper or sprigs of thyme .
 Sometimes served with a slice of lime or small bowl of cassareep on
the side.

✅ Final Service Standards:

 Serve hot .
 Traditionally served with homemade Guyanese plait bread , rice ,
or roti .
 Best enjoyed during Christmas or special family gatherings.
 Requires safe food storage because cassareep preserves the dish
without refrigeration for a few days.