WAEC Syllabus for Food and Nutrition

WAEC has released the syllabus for Food and Nutrition to guide candidates preparing for the examination. If you are planning to write Food and Nutrition, you should use the syllabus to organise your studies and make sure you cover the topics you are expected to know.

Below is the complete WAEC Food and Nutrition syllabus, arranged according to the different sections of the examination. The recommended textbooks are also included to help you choose suitable materials for your preparation.

WAEC Syllabus for Food and Nutrition

I. Nutrition and Health

S/N	Topic	Notes
1	Introduction to Foods and Nutrition	Meaning; basic knowledge of nutrition; importance of human nutrition; factors affecting foods and nutrition; food habits
2	Careers Associated with Foods and Nutrition	Careers associated with Foods and Nutrition; factors that influence career choices; characteristics required for Foods and Nutrition careers
3	Basic Food Nutrients	Nutrients and their nutritive values; functions and sources of different nutrients; dietary deficiencies; metabolism, digestion and absorption of carbohydrates, proteins and fats; food composition tables; simple physical and chemical food tests for proteins, fats and carbohydrates
4	Meal Management	Meal planning terms; reasons for planning meals; factors in planning meals; general principles of meal planning; meal patterns; nutritional needs of pregnant and lactating mothers, infants and children, adolescents, adults, the aged and vegetarians; planning meals for people with health conditions such as HIV/AIDS, invalids, convalescents, overweight, underweight, hypertension and diabetes

II. Food Laboratory and Equipment

S/N	Topic	Notes
1	The Kitchen	Types of kitchen: traditional, modern and institutional; planning different types of kitchen; factors to consider when planning; cleaning agents and abrasives, including commercial and local types
2	Kitchen Equipment and Tools	Classes and types of equipment; selection, use, care and storage of large and small equipment, fixtures and appliances
3	Safety in the Kitchen	Types of kitchen accidents; causes and prevention of accidents; contents and use of a first aid box; simple first aid treatment
4	Sanitation in the Kitchen	Personal hygiene; kitchen hygiene including general cleaning, waste disposal, pests and pest control; food hygiene including handling of foods, food-borne diseases and food sanitation laws

III. Food Commodities

S/N	Topic	Notes
1	Animal and Animal Products	Milk and milk products such as cheese and yoghurt; eggs; meat; poultry; fish; kinds/types and structure; selection and storage
2	Cereals/Grains	Kinds and forms; importance of cereals and grains including versatility, thickening, cheap source of energy and good source of roughage
3	Fruits and Vegetables	Classification of fruits and vegetables; structure, nutritive value and storage; importance of fruits and vegetables in the diet
4	Legumes and Oily Seeds	Classification of legumes and oily seeds; importance of legumes and oily seeds in the diet
5	Fats and Oils	Kinds and classification; vegetable fats and oils; animal fats and oils; uses in the diet; uses in the body; health implications of fats and oils
6	Starchy Roots and Plantain	Types of starchy roots; types of plantain; types of dishes

IV. Food Storage and Preservation

S/N	Topic	Notes
1	Food Spoilage	Meaning of food spoilage; causes and agents of food spoilage
2	Food Preservation	Meaning and importance of preservation; general principles underlying food preservation; methods of food preservation
3	Food Storage	Meaning and importance of food storage; storage of perishable and non-perishable foods; storage spaces and equipment such as refrigeration, deep freezers, cupboards, shelves, granaries and barns

V. Food Preparation

S/N	Topic	Notes
1	Principles Underlying Cooking	Concept of cooking; reasons for cooking food
2	Methods of Cooking	Moist heat methods such as boiling, stewing and steaming; dry heat methods such as baking, roasting, grilling and frying; effects of heat on animal products, cereals and grains, fats and oils
3	Transfer of Heat	Meaning and methods of heat transfer: convection, radiation and conduction
4	Cooking Terms	Explanation of common cooking terms
5	Food Additives	Definitions; types and functions of food additives; selection and use of additives; food adulteration
6	Flour Cookery and Confectionery	Types of flour; basic ingredients in flour cookery; raising agents; batters and doughs; types and uses of batters; dishes using batter; biscuits and their classification; cake mixtures including rubbed-in, creamed, whisked, melted and sponge mixtures
7	Pastries	Types of pastries such as shortcrust, suet and flaky; principles underlying pastry making; pastry dishes such as turnovers, jam tartlets and Cornish pasties
8	Yeast Mixtures	Definition; ways of preparing yeast mixtures; important points in preparation; yeast dishes such as bread loaves, bread rolls and doughnuts
9	Cake Decoration/Icing	Types of icing such as butter icing and royal icing; uses of icing; preparation of icing; use of royal icing and butter icing

VI. Beverages

S/N	Topic	Notes
1	Classification of Beverages	Non-alcoholic beverages such as coffee and tea, cocoa drinks, milk and egg drinks, fruit juices and fruit drinks, beef tea and lemongrass; alcoholic beverages such as beer and wine
2	Importance of Beverages	Nutritive values and importance of beverages such as tea, coffee and cocoa
3	Principles Underlying Preparation of Beverages	Principles involved in the preparation of different beverages

VII. Convenience Foods

S/N	Topic	Notes
1	Convenience Foods	Types of convenience foods; selection and uses; advantages and disadvantages of using convenience foods; preparation of dishes using convenience foods

VIII. Rechauffé (Leftover) Foods

S/N	Topic	Notes
1	Rechauffé Foods	Explanation; importance of using leftover foods; rules and guidelines for using leftover foods; rechauffé dishes

IX. Festive Dishes/Special Occasion Dishes

S/N	Topic	Notes
1	Festive and Special Occasion Dishes	Explanation; occasions for festive dishes; types of festive and special occasion dishes; preparation of festive and special occasion dishes

X. Art of Entertaining

S/N	Topic	Notes
1	Entertainment	Explanation; types of parties; occasions for parties; points to consider when selecting types of parties; factors that contribute to the success of parties
2	Table Setting and Etiquette	Table setting and cover; setting tables and trays for different meals and occasions; table appointments; table manners and etiquette
3	Meal Service Style	Types of meal service including informal and formal meal service; factors determining the choice of service styles; foods for special occasions such as birthdays, naming ceremonies and weddings

XI. Experimental Cookery

S/N	Topic	Notes
1	Research into Local Dishes and Drinks	Importance of research in Foods and Nutrition; collection of information/data; research into local dishes; development of new recipes; improving existing recipes based on methods of preparation, nutritive value, time and energy use, service and presentation
2	Experiments	Using fruits such as passion fruit, samia and royal palm fruit; other types of flour such as root, cereal and legume flours

XII. Consumer Education

S/N	Topic	Notes
1	Consumer Education	Meaning and principles; consumer agents
2	Food Budgeting	Explanation; factors to consider when budgeting
3	Food Purchasing	Guidelines for shopping for food; guidelines for bulk purchasing; reasons for buying in bulk; advantages and disadvantages of bulk purchasing

XIII. Self-Employment

S/N	Topic	Notes
1	Setting Up and Managing a Catering Enterprise	Explanation of entrepreneur, entrepreneurship and enterprise; characteristics of an entrepreneur; advantages and disadvantages of entrepreneurship; setting up a catering enterprise; catering enterprises; factors contributing to the success of an enterprise
2	Work Ethics	Explanation of work ethics; good work ethics
3	Packaging	Explanation of food packaging; reasons why food is packaged; qualities of packaging materials; types of packaging materials

Candidates preparing for the Food and Nutrition examination should make sure they study according to the syllabus and cover all the topics listed. The syllabus should serve as a guide throughout your preparation so that you can keep track of the areas you need to study.

You should also make use of the recommended textbooks and other reliable study materials to understand the topics better. Share this syllabus with other candidates who may find it useful, and check our page for the WAEC syllabus for other subjects.