CSEC Food, Nutrition and Health Syllabus 2026

Diet, Health, and Nutrition

• Diet, Health, and Nutritional Status

  This chapter defines diet, health according to WHO, nutritional status, and outlines methods for assessment, emphasizing the role of diet in maintaining physical, mental, and social well-being.

• Types of Healthy Diets

  Students will evaluate various diets like balanced, reducing, high-fiber, low-fat, and vegetarian, understanding how each contributes to overall good health and well-being.

Health Challenges and Dietary Solutions

• Diet-Related Health Problems in the Caribbean

  This chapter details common lifestyle diseases such as obesity, diabetes, hypertension, anaemia, and eating disorders, and discusses their significant impact on Caribbean citizens and economies.

• Caribbean Dietary Guidelines

  Students will learn the definition and importance of dietary guidelines, focusing on the specific basic dietary recommendations for the Caribbean population to promote health.

Factors Influencing Dietary and Activity Needs

• Factors Influencing Eating Patterns and Choices

  This chapter explores diverse factors like advertisements, culture, income, age, food fads, and availability that shape eating patterns and dietary choices in the Caribbean.

• Changes in Dietary Needs

  Students will understand how dietary needs change based on age, gender, activity level, occupation, state of health, and special conditions like pregnancy or convalescence.

• Physical Activity for Optimum Health

  Students will prepare basic physical activity plans for various age groups to maintain optimum health, detailing exercise types, duration, and benefits.

Community Nutrition and Food Security

• Community Nutrition: Fundamentals

  This chapter defines community nutrition and explains its significance in promoting public health and well-being at a broader societal level.

• Vulnerable Groups and Nutritional Problems

  Students will identify vulnerable groups such as infants, the elderly, pregnant women, and the poverty-stricken, and analyze the specific nutritional problems like malnutrition they face.

• Threats to Food Security

  This chapter examines factors like age, socioeconomic status, infectious diseases, and natural disasters that jeopardize the food security of vulnerable community groups, leading to under-nutrition and starvation.

• Organizations in Community Nutrition

  Students will explore the vital roles played by local, regional, and international organizations such as WHO, FAO, and UNICEF in addressing community nutrition issues and promoting health.

Principles of Nutrition and Classification

• Basic Principles of Nutrition

  Define fundamental nutrition terms like food, nutrients, and digestion, and explain the importance and chemical composition of food.

• Nutrition-Related Problems

  Describe various nutrition-related problems, including malnutrition, undernutrition, overnutrition, and specific deficiency diseases.

• Nutrient Classification

  Classify nutrients into macronutrients and micronutrients based on their dietary requirements and functional roles.

Macronutrients and Health Conditions

• Carbohydrates, Fats, and Proteins

  Discuss the chemical composition, classification, sources, and functions of carbohydrates, fats, and proteins in the diet.

• Macronutrient-Related Health Conditions

  Describe health conditions, including obesity, diabetes, heart disease, and protein-energy malnutrition, associated with improper intake of carbohydrates, fats, and proteins.

Meal Planning Principles

• Meal Planning Terminology

  Students will define key terms like meal, breakfast, brunch, menu, and various courses to understand meal planning vocabulary.

• Factors in Meal Planning

  This chapter outlines essential factors influencing meal planning, including nutritional needs, budget, time, individual preferences, and cultural considerations.

• Food Groups and Dietary Guides

  Students will categorize foods into the Caribbean's Six Food Groups, identify essential nutrients, and apply dietary guidelines for balanced meal planning.

• Multi-Mix Principle

  This chapter explains the multi-mix principle (two, three, and four mix) and demonstrates its application in planning nutritious meals.

Planning for Specific Needs

• Menus for Different Occasions

  Learn to plan and prepare nutritionally balanced menus suitable for diverse occasions like cocktails, brunches, birthday parties, and buffets, considering presentation.

• Meal Planning for Different Groups

Food Commodity Production

• Food Commodity Production Systems

  Outline the production systems and processes for common food commodities like sugar, cereals, dairy, eggs, oil, and cassava.

Food Spoilage and Contamination

• Food Spoilage and Contamination Factors

  Define food contamination and discuss environmental and handling factors contributing to spoilage, including temperature, moisture, and improper storage.

• Perishable and Non-Perishable Foods

  Differentiate perishable and non-perishable foods based on characteristics like water activity and outline suitable storage methods for each.

• Microbial Food Contamination

  Describe bacteria, yeast, and moulds, explaining how each type of microorganism contaminates food and contributes to spoilage.

• Food-Borne Illnesses

  Explain the development, causes, symptoms, and prevention of food-borne illnesses, differentiating infection, intoxication, and chemical types.

Kitchen Design and Layout

• Kitchen Design Factors

  Explains the essential factors to consider when planning a kitchen layout, including space, work triangle, storage, work centers, lighting, and finishes.

• Kitchen Layouts

  Assesses the advantages and limitations of common kitchen layouts such as one-wall, corridor, L-shape, and U-shape designs.

Kitchen Equipment

• Non-Electrical Food Preparation Equipment

  Describes the use, maintenance, special features, and construction materials for various non-electrical kitchen tools and equipment.

• Small Electrical Kitchen Equipment

  Details the use, maintenance, special features, construction materials, and advantages/disadvantages of common small electrical kitchen appliances.

• Large Kitchen Equipment

  Covers selection factors, special features, construction, and guidelines for the use and maintenance of major kitchen appliances like cookers, refrigerators, and microwave ovens.

Kitchen Efficiency and Conservation

Consumerism Fundamentals

• Consumerism Terminologies

  This chapter defines key terms related to consumerism, including bulk shopping, credit, comparative shopping, and unit pricing.

• Consumer Rights and Responsibilities

  This chapter discusses consumer rights, such as accurate information and redress, and responsibilities, like distinguishing needs from wants, alongside protection laws.

• Consumer Protection Agencies

  This chapter explains the roles and functions of consumer protection agencies like the Consumer Affairs Division, Bureau of Standards, and Weights and Measures Division.

Purchasing Behavior and Planning

• Factors Influencing Purchasing Behavior

  This chapter explains how personal, social, cultural, and psychological factors influence individual and family purchasing decisions.

• Choosing Food Shopping Venues

  This chapter outlines key considerations for selecting different food shopping venues, such as specialized shops, supermarkets, and online stores.

Food Safety and Foundational Principles

• Food Hygiene Practices

  Students will learn personal, kitchen, and food handling hygiene practices to ensure food safety from receiving to storage.

• Reasons for Cooking Food

  This chapter explores the primary reasons for cooking food, including controlling microorganisms, improving digestibility, and enhancing variety.

Cooking Methods and Their Impact

• Principles of Cooking Methods

  Students will understand the underlying principles of moist heat, dry heat, frying, and other cooking techniques, identifying suitable foods for each.

• Cooking Method Advantages and Disadvantages

  This chapter examines the advantages and disadvantages of various cooking methods, considering their impact on taste, nutrition, fuel, and time.

Dish Presentation and Service

• Dish Appearance and Service

  Students will learn techniques for garnishing, decorating, and appropriately serving prepared dishes to enhance their visual appeal and dining experience.