Nutrition and Food Science (NFS)
Department Objectives
Our Nutrition & Food Science (NFS) curriculum empowers students as Health Ambassadors, Discerning Consumers, and Food Innovators, guided by the NFS Education Framework. Rooted in the principles of Appreciate, Advocate, and Apply, it builds a strong foundation in Nutrition & Health, Food & Consumer Literacy, and Food Science. Through authentic, hands-on experiences in practical lessons and coursework, we strive to develop students who:
-
Lead healthier lifestyles by making informed nutrition and dietary choices.
-
Advocate for sustainable food consumption through responsible decision-making.
-
Apply culinary science creatively to innovate in food preparation and cooking.
By integrating knowledge, skills, and values, our department nurtures future-ready individuals who are equipped to make informed food choices and contribute meaningfully to a sustainable and health-conscious society.
Curriculum Overview
Food & Consumer Education
At Naval Base Secondary School, Food & Consumer Education (FCE) empowers
students to be health-conscious, discerning consumers with essential life
skills. The curriculum, grounded in Food Studies and Consumer Studies,
equips students with foundational knowledge in food, nutrition, and consumerism.
This strong foundation prepares them for everyday living and progression
to upper secondary Nutrition & Food Science (NFS), leading to further
studies in food and nutrition-related fields.
Nutrition & Food Science
Through the Nutrition & Food Science (NFS) curriculum, students would
advocate nutrition and health for self, family and the community. They
will better appreciate how a variety of food, including consumer literacy
like financial literacy, is used in food management and the issues of food
security, including food safety and sustainable food consumption. They
will also apply scientific principles during food preparation and cooking.
With the appropriate knowledge and skills, they will become a health ambassador,
discerning consumer and food innovator.
Programmes
Secondary 3 Culinary Workshop
The workshop focuses on sharpening students' culinary skills through hands-on practice. Students will refine essential techniques, improve efficiency in the food lab, and enhance their confidence in food preparation.
Learning Journey to Edible Garden City
Students explored sustainable urban farming at Edible Garden City, gaining
hands-on experience in growing edible plants and understanding farm-to-table
concepts. This journey deepens their appreciation for food security, sustainability,
and urban agriculture through interactive activities and real-world applications.
Signature Programmes
Health & Wellness Week: Homemade Low-sodium Chicken Nuggets Making
As part of Health & Wellness Week, Secondary 3 NFS students taught their peers how to make homemade low-sodium nuggets, a healthier alternative to store-bought options. This hands-on activity sharpened culinary skills while promoting healthier eating with fresh ingredients and reduced sodium choices.
MasterChef For Change: A Competition on Food Sustainability
MasterChef for Change challenges students to create sustainable dishes using eco-friendly ingredients and minimizing waste. This competition enhances culinary skills while promoting awareness of responsible food consumption and sustainability.
