oitirtCAPEuNd Food andFoodnoi itiotNutritionrtudN Foodnoi tritiouNd SYLLABUSSPECIMEN PAPERMARK SCHEMESUBJECT REPORTS
Macmillan Education Limited4 Crinan Street, London, N1 9XWA division of Springer Nature LimitedCompanies and representatives throughout the worldwww.macmillan-caribbean.comISBN 978-0-230-48246-3 Caribbean Examinations Council (CXC ) 2020www.cxc.orgwww.cxc-store.comThe author has asserted their right to be identified as the author of this work in accordance with theCopyright, Design and Patents Act 1988.First published 2016This revised edition published 2020Permission to copyThe material in this book is copyright. However, the publisher grants permission for copies to bemade without fee. Individuals may make copies for their own use or for use by classes of which theyare in charge; institutions may make copies for use within and by the staff and students of thatinstitution. For copying in any other circumstances, prior permission in writing must be obtainedfrom Macmillan Education Limited. Under no circumstances may the material in this book be used, inpart or in its entirety, for commercial gain. It must not be sold in any format.Designed by Macmillan Education LimitedCover design by Macmillan Education Limited and Red Giraffe
CAPE Food and Nutrition Free ResourcesLIST OF CONTENTSCAPE Food and Nutrition Syllabus ExtractCAPE Food and Nutrition SyllabusCAPE Food and Nutrition Specimen Papers and MarkSchemes:Unit 1 Paper 01Mark SchemeUnit 1 Paper 02Mark SchemeUnit 2 Paper 01Mark SchemeUnit 2 Paper 02Mark Scheme3579808990105119128129144CAPE Food and Nutrition Subject Reports2004 Subject Report1592005 Subject Report1832006 Subject Report2022007 Subject Report2202008 Subject Report (Trinidad and Tobago)2402008 Subject Report (Rest of the Caribbean)2582009 Subject Report2782010 Subject Report2982011 Subject Report3172012 Subject Report3352013 Subject Report3582014 Subject Report3772015 Subject Report3962016 Subject Report2017 Subject Report4152018 Subject Report4382019 Subject Report450429
Food and Nutrition Syllabus ExtractFood and Nutrition is a technical discipline that involves the study of food and itsrelation to health. Its purview is on the raising of standards in food science, foodpreparation and service. Substantial priorities are, therefore, placed on thedevelopment of competencies in food science, functional foods, food and nutritiontechnology, food production and security and food preparation. The emphasis offood preparation is placed on meal planning, preparation, service and analysis.Integral to these are nutritional principles and values, food habits, healthy eating andphysical activity.This syllabus in Food and Nutrition is designed to prepare students for employmentin the rapidly growing hospitality service industry, to change attitudes and toempower individuals and communities to exercise control over their health. Thesyllabus seeks to provide problem-based and experiential learning in eating choices,weight outcomes, diet quality, prevention of increase in lifestyle diseases, stayinghealthy rather than treating illnesses. In addition, the syllabus provides additionalopportunity for access to an advanced standing in existing tertiary level educationprogrammes, to allow graduates to enter the world of work and be better prepared topursue a wide range of contemporary careers related to diet, fitness and well-being.The syllabus consists of two Units, each containing three Modules. Students arerequired to choose ONE of the TWO Options in Unit 2.Unit 1: Fundamentals of Food and NutritionModule 1–Principles of Nutrition and HealthModule 2–Food Selection and PlanningModule 3–Food Preparation and ServiceUnit 2A:Nutritional ScienceModule 1–Application of Nutritional Science in everyday lifeModule 2–Non-communicable Diseases (NCDsModule 3–Nutrition throughout the Lifecycle
Unit 2A:Food Preparation and TechnologyModule 1–Caribbean Food Ways and Food SystemsModule 2–Food Management and Technology
Caribbean AdvancedProficiency Examination SYLLABUSFOOD AND NUTRITIONCXC A26/U2/15Effective for examinations from May–June 2017
Published in Jamaica by the Caribbean Examinations CouncilAll rights reserved. No part of this publication may be reproduced, stored in a retrieval system, ortransmitted in any form, or by any means electronic, photocopying, recording or otherwise withoutprior permission of the author or publisher.Correspondence related to the syllabus should be addressed to:The Pro-RegistrarCaribbean Examinations CouncilCaenwood Centre37 Arnold Road, Kingston 5, JamaicaTelephone Number: 1 (876) 630-5200Facsimile Number: 1 (876) 967-4972E-mail Address: email@example.comWebsite: www.cxc.orgCopyright 2015 by Caribbean Examinations CouncilPrince Road, Pine Plantation Road, St Michael BB11091CXC A26/U2/15
ContentsINTRODUCTION . iRATIONALE . 1AIMS . 2SKILLS AND ABILITIES TO BE ASSESSED . 2PREREQUISITES OF THE SYLLABUS . 4STRUCTURE OF THE SYLLABUS . 4APPROACHES TO TEACHING THE SYLLABUS . 4UNIT 1: FUNDAMENTALS OF FOOD AND NUTRITION . 5MODULE 1: PRINCIPLES OF NUTRITION AND HEALTH . 5MODULE 2: FOOD SELECTION AND MEAL PLANNING . 12MODULE 3: FOOD PREPARATION AND SERVICE: PRINCIPLES AND METHODS. 18UNIT 2: FOOD PREPARATION AND TECHNOLOGY . 26MODULE 1: CARIBBEAN FOOD WAYS AND FOOD SYSTEMS . 26MODULE 2: FOOD SCIENCE AND TECHNOLOGY . 35MODULE 3: FOOD PREPARATION, SERVICE AND MANAGEMENT . 41OUTLINE OF ASSESSMENT . 49REGULATIONS FOR PRIVATE CANDIDATES . 58REGULATIONS FOR RESIT CANDIDATES . 59ASSESSMENT GRID . 59GLOSSARY OF EXAMINATION TERMS . 61APPENDIX 1: MINIMUM EQUIPMENT LIST . 63APPENDIX 2: GLOSSARY OF FOOD AND NUTRITION TERMS. 65CXC A26/U2/15
Mark Scheme 128 Unit 2 Paper 02 129 Mark Scheme 144 CAPE Food and Nutrition Subject Reports 2004 Subject Report 2005 Subject Report 2006 Subject Report 2007 Subject Report 2008 Subject Report (Trinidad and Tobago) 2008 Subject Report (Rest of the Caribbean) 2009 Subject Report 2010 Subject Report 2011 Subject Report 2012 Subject Report 2013 .
Oct 30, 2020 · 3 Cape Henlopen "RONC Cape Terrific"; "Cape Chickenlopen" Cape Higgon "RONC Cape Courageous" Cape Horn "RONC Cape Seldom" Cape Jellison "Tuff Boat"; "Cape J" Cape Knox "Cape Cutthroat" Cape Morgan "RONC Cape Anchor"; "The Workhorse of the Sea" Cape Shoalwater "Bilgewater" Cape Small "Three Puka Puka" (from her hull number 95300 and the Hawaiian word for
Nutrition & Food Prep Topics and Related Standards Overview NUTRITION AND FOOD PREP I, II FACS I Middle School FACS MIS03 # 09131, 09135 MIS03 # 09022 MIS03 # 09006 Food Customs and Nutrition Food Customs and Nutrition Food Customs and Nutrition Nutritional Needs Through the Life Span (2.1.3, 9.3.1, 9.3.5, 9.3.6, 14.2.2)
1 School of Business, University of Cape Coast, Cape Coast, Ghana 2 College of Distance Education, University of Cape Coast, Cape Coast, Ghana Correspondence: George Tackie, School of Business, University of Cape Coast, Cape Coast, Ghana. E-mail: firstname.lastname@example.org
CAPE MAY COUNTY (05) CONRAD JOHNSON JR CAPE MAY COUNTY FIRE MARSHAL 171 Crest Haven Rd CAPE MAY COURT HOUSE NJ 08210 (609) 465-1134 FAX (609) 463-0670 email@example.com CONRAD JOHNSON CAPE MAY COUNTY FIRE TRAINING ACADEMY DN-306 4 MOORE RD CAPE MAY COURT HOUSE NJ 08210 (609) 465-1134 FAX (609) 463-067
the Food and Nutrition Decade and in 1995 developed a ‘Food Security and Nutrition Policy for Namibia’ and a ‘Food Security and Nutrition Action Plan’. The objective of the Policy and Action Plan is the improvement of the nutritional status of the population. The National Food Security and Nutrition
Global Nutrition Transition This paper presents the conceptual linkages between food security and nutrition and reviews data on the associations between experience-based measures of food insecurity and nutritional status outcomes in countries at different stages of the nutrition transition. 1. Food security and nutrition - definitions and .
of foods, ensure food safety and quality along the food value chain, avoid food and nutrient losses, develop food and nutrition emergency preparedness and increase resilience capacity. Thus, the development of Food and Nutrition Policy can be taken as a key input towards ensuring food and nutrition security in the country.
Adolf Hitler Translated into English by James Murphy . Author's Introduction ON APRIL 1st, 1924, I began to serve my sentence of detention in the Fortress of Landsberg am Lech, following the verdict of the Munich People's Court of that time. After years of uninterrupted labour it was now possible for the first time to begin a work which many had asked for and which I myself felt would be .