Nutrition & Food Science Unit

Activity-Based Learning

Lower Secondary FCE students completed projects where they had to apply

concepts of nutrition and make informed choices as consumers. Students created their own creative muffins and conducted various food science investigations. Along with creating recipes, students also took part in a competition to create posters about food safety.

Upper Secondary NFS students conducted a food science investigation on the effects of different types of dairy products on the sensory properties (appearance, texture, and taste) of ice cream.

Students were encouraged to utilise commonly left-over food at home in the creation of new dishes. This was part of the NFS unit’s effort to educate students on the importance of reducing food waste and encouraging food sustainability.