In light of increasing nutrition-related illnesses in the world, it is necessary to find new ways to empower individuals and communities to exercise control over their health. Proper nutrition practices hold the key to the prevention and treatment of the chronic degenerative diseases that affect families globally.
It is now well established that the achievement and maintenance of optimal physical and mental health, and the prevention of disease, are integral to the economic and social development of the people of the Caribbean region. The integration of preventative and therapeutic nutrition into contemporary health care and food production and service is pivotal to this process.
Food and Nutrition involves the study of food and its relation to health. The primary focus of the subject is the raising of standards in food science, food preparation and service.
This syllabus in Food and Nutrition is designed to prepare students for employment in the rapidly growing hospitality service industry. The syllabus also seeks to change attitudes and to improve the health status of both the individual and the community. In addition, the syllabus seeks to provide additional opportunity for access to, and advanced standing in existing tertiary level education programmes. Students will be exposed to the main aspects of food science, including safety practices, standards, purchasing, planning, preparing, sorting and serving.
Students who complete this programme in Food and Nutrition will be beneficiaries of knowledge and skills that would help them to secure good health and well-being for themselves ad their families. Such knowledge and skills, once acquired, would allow graduates to enter the world of work and be better prepared to pursue a wide range of contemporary careers related to diet, fitness and well-being.