Nutrition and Food Science (NFS)

Discover how the NFS curriculum shapes students into health ambassadors and food innovators. Explore hands-on programmes that build skills in nutrition, culinary science, and sustainable food choices.

Last updated 21 August 2026

Department Objectives

Our Nutrition & Food Science (NFS) curriculum empowers students as Health Ambassadors, Discerning Consumers, and Food Innovators, guided by the NFS Education Framework. Rooted in the principles of Appreciate, Advocate, and Apply, it builds a strong foundation in Nutrition & Health, Food & Consumer Literacy, and Food Science. Through authentic, hands-on experiences in practical lessons and coursework, we strive to develop students who:

Lead healthier lifestyles by making informed nutrition and dietary choices.
Advocate for sustainable food consumption through responsible decision-making.
Apply culinary science creatively to innovate in food preparation and cooking.

By integrating knowledge, skills, and values, our department nurtures future-ready individuals who are equipped to make informed food choices and contribute meaningfully to a sustainable and health-conscious society.

Curriculum Overview

Food & Consumer Education
At Naval Base Secondary School, Food & Consumer Education (FCE) empowers students to be health-conscious, discerning consumers with essential life skills. The curriculum, grounded in Food Studies and Consumer Studies, equips students with foundational knowledge in food, nutrition, and consumerism. This strong foundation prepares them for everyday living and progression to upper secondary Nutrition & Food Science (NFS), leading to further studies in food and nutrition-related fields.

Nutrition & Food Science
Through the Nutrition & Food Science (NFS) curriculum, students would advocate nutrition and health for self, family and the community. They will better appreciate how a variety of food, including consumer literacy like financial literacy, is used in food management and the issues of food security, including food safety and sustainable food consumption. They will also apply scientific principles during food preparation and cooking. With the appropriate knowledge and skills, they will become a health ambassador, discerning consumer and food innovator.

Programmes

Table showing Competitions and Learning Experiences for Embrace, Engage, and Excel student groups in health and nutrition.

Secondary 3 Culinary Workshop

The workshop focuses on sharpening students' culinary skills through hands-on practice. Students will refine essential techniques, improve efficiency in the food lab, and enhance their confidence in food preparation.

Students in aprons participate in a cooking class, chopping ingredients, posing as a group, and displaying prepared food.

Students in white aprons cooking curry in a school kitchen, stirring pots, chopping vegetables, and posing with finished dishes.

Learning Journey to Edible Garden City
Students explored sustainable urban farming at Edible Garden City, gaining hands-on experience in growing edible plants and understanding farm-to-table concepts. This journey deepens their appreciation for food security, sustainability, and urban agriculture through interactive activities and real-world applications.

Students in blue uniforms explore a garden, attend an indoor talk, and hold small planting trays during a school field trip.

Students gather outdoors around a herb planter bed and indoors as an instructor holds a tray of green plants.

Signature Programmes
Health & Wellness Week: Homemade Low-sodium Chicken Nuggets Making

As part of Health & Wellness Week, Secondary 3 NFS students taught their peers how to make homemade low-sodium nuggets, a healthier alternative to store-bought options. This hands-on activity sharpened culinary skills while promoting healthier eating with fresh ingredients and reduced sodium choices.

Students in white aprons prepare breaded food in a school kitchen, with group photo and finished breaded patties on a tray.

MasterChef For Change: A Competition on Food Sustainability

MasterChef for Change challenges students to create sustainable dishes using eco-friendly ingredients and minimizing waste. This competition enhances culinary skills while promoting awareness of responsible food consumption and sustainability.

Students and adults in aprons participate in a cooking class, with plated dishes including a stuffed potato and a wrap.