CAPE Food and Nutrition Syllabus 2026
Every unit, module and topic in the CAPE Food and Nutrition syllabus, with what each objective expects you to know. Each topic links to a free study chapter, and you can practise with CAPE Food and Nutrition past papers and answer keys.
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Unit 1
Module 1: Principles of Nutrition and Health
Foundational Nutrition Concepts
- Satiety, Hunger, and Appetite
Define and differentiate between satiety, hunger, and appetite as key food terminologies related to eating behavior.
- Factors Affecting Eating Behavior
Explore the physiological, psychological, biochemical, demographic, and environmental factors influencing eating behavior and nutrient requirements.
Nutrients and Their Journey
- Key Nutrients and Food Groups
Classify nutrients by their properties, evaluate their roles and sources, and describe their distribution across the six food groups.
- Digestion, Absorption, and Metabolism
Evaluate the critical roles of digestion, absorption, metabolism, and excretion in maintaining human health.
Dietary Planning and Requirements
- Dietary Guides and Nutrition Standards
Utilize Caribbean Recommended Dietary Allowances (RDA) and other dietary tools to assess nutrient requirements and energy balance.
- Nutrient Needs Across the Life Cycle
Compare the distinct nutrient needs of individuals from toddlers to the elderly across different life stages.
- Energy Balance and Nutritional Outcomes
Explain the significance of balancing food intake and energy expenditure for optimal nutritional outcomes and health.
Early Life Nutrition
- Growth, Development, and Food Intake
Describe the critical relationship between vulnerable growth periods and adequate food intake for healthy development.
- Breastfeeding and Complementary Feeding
Describe the benefits, factors, and strategies for successful breastfeeding and appropriate complementary feeding for infants.
Nutrition and Health Outcomes
- Malnutrition, Infections, and Chronic Diseases
Analyze the synergistic relationship between malnutrition, infections, free radicals, and chronic diseases, and develop prevention guidelines.
Assessing Nutritional Status
- Nutritional Status Assessment
Assess criteria and tools, including anthropometric, biochemical, clinical, and dietary methods, for determining nutritional status across the life cycle.
- Growth Charts and Children's Health
Use growth charts to monitor young children's nutritional status and determine necessary follow-up actions for improvement.
Nutrition-Related Health Challenges
- Nutrition-Related Diseases and Double Burden
Describe common deficiency and chronic nutrition-related diseases, nutrition transition, and factors contributing to the double burden of diseases.
- Diet, Lifestyle, and Disease Management
Explain the role of diet and lifestyle practices in preventing and managing chronic diseases, including HIV/AIDS, allergies, and disordered eating.
Nutrition Information Literacy
- Reliable Nutrition Information Sources
Identify, access, and utilize reliable local, regional, and international sources for nutrition information and research.
Module 2: Food Selection and Meal Planning
Food Guides and Classification
- Diverse Food Guides and Caribbean Six Food Groups
Students describe diverse food guides, the Caribbean six food groups, their rationale, food exchange lists, and Caribbean Dietary Guidelines.
Food Composition and Modern Food Science
- Nutritional Content of Food Groups
This chapter describes the nutritional content of foods across various forms and groups, including staples, legumes, vegetables, fruits, animal foods, and fats.
- Functional, Modified, and Engineered Foods
This chapter evaluates the role of functional foods, nutraceuticals, genetically engineered foods (GMOs), fat replacers, and salt/sugar substitutes in the diet.
- Food Labels and Nutrition Information
Students will assess the role of food labels, required information, nutrition panels, guidelines for use, and nutrient supplementation and fortification.
Food Preservation and Quality
Module 3: Food Preparation and Service: Principles and Methods
Kitchen Setup and Safety
- Kitchen Layout and Efficiency
Students will learn to organize food preparation areas considering kitchen and equipment layout for efficient work flow.
- Equipment Selection and Care
Students will be able to select, safely use, and properly care for small and large food preparation and service equipment and tools.
- Kitchen Safety and Ergonomics
Students will identify kitchen danger areas, understand ergonomic principles, and apply safety measures for accident prevention and fire safety.
- First Aid in the Kitchen
Students will administer first aid for common kitchen accidents like cuts, burns, and electrocution, including the Heimlich manoeuvre.
- Knife Skills and Care
Students will demonstrate safe and appropriate knife skills, understand different knife types and their uses, and practice proper knife care.
Food Safety and Sanitation
Unit 2
Module 1: Caribbean Food Ways and Food Systems
Caribbean Food Ways and Influences
- Cultural Food Choices and Patterns
Students will discuss the historical, cultural, and agricultural factors that shape food choices and patterns across the Caribbean.
- Socio-Economic and Lifestyle Food Influences
Students will determine how education, globalization, trade agreements, income, and modern lifestyles affect Caribbean food patterns.
- Cultural Food Beliefs and Myths
Students will evaluate the impact of folklore, taboos, superstitions, and other cultural beliefs on nutritional practices and health status.
Indigenous Caribbean Cuisine
- Indigenous Preparation Tools and Methods
Students will identify traditional Caribbean cooking tools and evaluate the advantages and disadvantages of indigenous preparation methods.
- Nutritional Value of Indigenous Foods
Students will assess the nutritional value of specific indigenous foods and dishes through testing and calculations, recommending cooking methods.