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.

The syllabus aims to:

• Promote an understanding of the cultural, environmental, socio-economic and other factors that influence Food and Nutrition practices in the Caribbean;
• Develop Food and Nutrition related skills and attitudes which will enhance the quality of life of peoples in the Caribbean;
• Enable the making of informed choices regarding food consumption and physical activity patterns that contribute to optimal health, and prevention of disease;
• Prepare students to take advantage of various career opportunities in the field of Food and Nutrition.

The syllabus is arranged into two Units.  Each Unit consists of three Modules, each Module requiring 50 contact hours.

Unit 1: Food, Nutrition and Health

• Module 1: Principles of Nutrition and Health
• Module 2: Food Selection and Meal Planning
• Module 3: Food preparation and Service: Principles and Methods

Unit 2: Food Technology

• Module 1: Caribbean Foodways and Food Systems
• Module 2: Food Science and Technology
• Module 3: Food Preparation and Service: Large Quantity and Commercial