NUTRITION & FOOD SCIENCE

Students explored how different types of flour – whole meal flour, self-raising flour and rice flour would affect the appearance, texture and taste of waffles. Groups were given different types of flour and a class discussion was conducted at the end of the lesson to observe and conclude the differences. 

Lower Secondary

All Lower Secondary students are engaged in a guided inquiry-based learning through their Elective Module (EM) – a project that applies knowledge from the nutrition and health topics and culinary skills from practical lessons. 

Students are expected to analyze, research, make decisions, execute their planned dishes and evaluate the project.

Elective Module

The students in Secondary 1 and Secondary 2 were assigned tasks in the EM class. Secondary 2 students were tasked with 'Planning an interesting meal for an elderly person at risk of hypertension,' while Secondary 1 students were assigned to 'Create a nutritious and appealing pancake dish, either sweet or savory, that promotes and supports normal growth and development for teenagers.'

All Upper Secondary students, are taught critical inquiry skills in order to complete their coursework tasks. Additionally, they learn food preparation and culinary skills that can both be applied within coursework as well as in real-life beyond their secondary education.

Health & Food science Competition 

2023 – Eat Right, Stay active!

Our school participated in the competition organized by Singapore Science Centre where two teams: Team 1 – Ella Nadya, Miki Ng, Fatimah Azzahra and Nuha Shabana & Team 2 – Nazatul Arianna, Sherbelle Toh, Muhammad Qays Ilhan and Evan Neo conducted research using the Micro:bit program and designed healthier meal modifications. 

Experential Learning: Nippon Koi Farm

As part of their post-exam activity, Secondary 3 Express and Normal Academic NFS students embarked on an educational and experiential learning journey to learn about sustainable farming using modern technology. Through their farming practices, students observed how fish are cultivated in a closed-loop system, which enables the growth of a variety of pesticide-free vegetables.

Not only that, students were able to sample some of the produce and even see how creative our local farmers can get as they relished some vegetable-based ice cream!