Grade 12

Food Preparation

(i) Techniques and methods of cooking. Medium of cooking (dry and wet methods of cooking),
choice of method of cooking and quality of food.
(ii) Preliminary treatment of foods before cooking.
(iii) New developments in cooking. Microwave cooking.
(iv) Effects of cooking on food components. Carbohydrates – starch, sugar, pectin,
cellulose; proteins; oils and fats; minerals and vitamins.
(v) Methods of increasing nutritive content. Sprouting, fermentation, parboiling,combination of foods.

Meal Planning for the family

(i) Objectives in meal planning. Nutritional adequacy, food groups.
(ii) Factors affecting food selection. Tradition, seasonal availability, likes and dislikes, schedule of family members, family size and composition.
(iii) Meal planning for various age groups. Nutritional needs of preschool children,school - age children and adolescents.

Development of the child from 2 years to 18 years

(i) Physical development.
(ii) Cognitive development and language.
(iii) Social and emotional development.

Science in the home

(i) Household pests and their control.
(ii) Food adulteration.

Consumer protection Understanding laws for consumer protection.

Perspectives on Adult Development Meaning of adulthood.