Cameroon GCE O-Level Food and Nutrition study plan

Define each macronutrient (carbohydrates, proteins, fats) and state two functions and three Cameroonian food sources for each

Explain the difference between simple and complex carbohydrates, and between complete and incomplete proteins, giving one local example of each

Trace the digestion and absorption pathway of carbohydrates, proteins and fats from mouth to bloodstream, naming the enzymes involved at each stage

Calculate the energy value of a simple three-item meal using Atwater factors (4/4/9 kcal per gram)

List the fat-soluble and water-soluble vitamins with one function, one deficiency disease and one local source for each

Describe the functions of calcium, iron, iodine and zinc and identify a Cameroonian food rich in each

Explain how cooking methods (boiling, steaming, frying) affect vitamin retention and state two practical rules to reduce losses

Relate protein-energy malnutrition, anaemia and iodine deficiency disorder to specific nutrient gaps

Identify the moist-heat and dry-heat cooking methods and match each to a suitable local food or dish

Explain conduction, convection and radiation with one kitchen example of each

Describe the changes that occur in proteins, starches and vegetables during cooking (coagulation, gelatinisation, dextrinisation, loss of turgor)

Select correct equipment for five named tasks and justify each choice on grounds of cost, fuel use and food quality

Build a balanced one-day menu for a named family member using locally available and affordable foods

Compare the meal against dietary guidelines on variety, staple-to-accompaniment ratio, fruit and vegetable intake, and added sugar and salt

Classify at least ten Cameroonian foods into the three food groups and use them in the menu

Adjust the same menu for a different life stage (for example a pregnant woman or a school-age child) and state what changed and why

Distinguish food spoilage, food poisoning and food-borne infection, and name the causative organism for three common food-borne illnesses

List the ten golden rules of safe food handling and apply them to a described home kitchen scenario

Compare four preservation methods (drying, salting, smoking, refrigeration or fermentation) by principle, effect on nutrients and suitability for local foods

Describe correct storage conditions for cereals, legumes, oils, fresh produce and leftovers, and list signs of spoilage to reject at purchase

Outline first-aid response for food poisoning, choking and a minor burn in the kitchen

Prepare a weekly food budget for a household of four and allocate spending across food groups

Compare unit prices of three staple foods in different package sizes and identify the better value

Explain the rights and responsibilities of a consumer and the role of labelling, date marks and standards in food choice

Apply the principles of resource management (planning, budgeting, saving, recycling, fuel efficiency) to a household food plan

Plan a two-course meal for four people, writing a work plan, equipment list and time schedule

Demonstrate three knife cuts and two garnishing techniques with consistent results

Apply rules of food presentation (colour contrast, portion size, clean plate rim, temperature at service) to two plated dishes

Set a table correctly for a two-course meal and describe two styles of table service

Answer a full set of mixed-topic practice questions under timed conditions and score them against a mark scheme

Re-teach the three weakest topics from earlier weeks using your own notes and summaries

Recite key definitions, deficiency diseases, cooking terms and food safety rules from memory

Finalise a one-page revision sheet of figures, definitions and local food examples to review before the exam