Syllabus content and objectives
Official JAMB Home Economics outline · Section C: Foods and Nutrition
Content
Definition of foods and nutrition.
Objective
Describe food nutrients and their importance.
Content
Classification of nutrients, their sources and functions, and deficiency diseases; carbohydrates, minerals, fats and oils, vitamins, proteins and water.
Objective
Describe carbohydrates, minerals, fats and oils, vitamins, proteins and water; identify the different classes of food.
Content
Classification of foods: cereals, fats and oils, milk and milk products, meat, fish, pulses, nuts, fruits and vegetables.
Objective
Identify the different classes of food; differentiate between the food groups.
Content
Food groups: body-building foods, energy-giving foods, protective foods, water and roughage.
Objective
Differentiate between the food groups.
Content
Nutrition and health: relationship between nutrition and health; factors affecting nutrition, including income, seasonal food and food availability.
Objective
Describe the effect of nutrition on health status; identify factors affecting good nutrition.
Content
The digestive system and the process by which large food molecules are broken down.
Objective
Describe the process by which large food molecules are broken down.
Content
Nutrition for special groups, including infants, toddlers, adolescents, manual workers, children aged five to eight years, the elderly, invalids and convalescents; nutritional needs of expectant and lactating mothers and sedentary and manual workers.
Objective
Recommend the nutritional needs of special groups; determine the reasons for the nutritional needs of expectant and lactating mothers, infants, toddlers, sedentary and manual workers, children aged five to eight years, adolescents, the elderly, invalids and convalescents.
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