The leading causes of death in the United States in 2002 were heart disease (710,000 deaths), cancer (552,000 deaths), and cerebrovascular disease such as stroke (166,000 deaths). These three causes accounted for over 30% of all deaths from heart disease, nearly 25% from cancer, and around 7% from cerebrovascular disease. The percentages of deaths from these causes varied significantly by age group, with heart disease and cancer being the top two causes of death for those over age 45.

1. Upper Secondary
Food & Nutrition

2. Upper Secondary
Food & Nutrition

3. 2009 2010 2011
Total No. of Deaths 17,101 17,610 18,027
% of Total Deaths
1
.
1) Cancer
[ICD9 : 140-208]
29.3 28.5 30.0
2
.
2) Circulatory System :
(i) Ischaemic Heart
Disease
[ICD9 : 410-414]
19.2 18.7 16.4
4
.
(ii) Cerebrovascular
Disease (including
stroke)
[ICD9 : 430-438]
8.0 8.4 9.0
6
.
(iii) Other Heart Diseases
(hypertension etc)
[ICD9 : 393-398,402,415-429]
4.4 4.8 5.0
1
0
.
10) Diabetes Mellitus
[ICD9 : 250]
1.7 1.0 1.7
Principal Causes of Death - 2011
Source – Ministry of Health Singapore

4. Upper Secondary
Food & Nutrition
Estimated Percentages of Cancer Due to Selected
Factors*
Diet 35% to 60%
Tobacco 30%
Air and Water Pollution 5%
Alcohol 3%
Radiation 3%
Medications 2%
* These figures are rough estimates based on data from: Cancer Rates and Risks, National Cancer Institute (Washington, DC: 1985), and R.
Doll and R. Peto, Journal of the National Cancer Institute, 1981, 66(6):1191-308. Other factors may also play a role in certain forms
of cancer and are not included in this table. Categories may overlap. For example, both tobacco and alcohol contribute to esophageal
cancer.

5. Aims of Food & Nutrition

6. Upper Secondary
Food & Nutrition
Coursework-based subjects consisting of a
project and a written examination paper
3E
F&N ‘O’ Level 6087 (Project - 60% Written Exam - 40%)
3A/3T
F&N ‘NA’ Level 6072 (Project - 60% Written Exam - 40%)

7. Upper Secondary
Design & Technology
Food & Nutrition
Course available in JCs and MI
Grades for F&N can be used towards computation of L1R5
for admission to JCs or L1R4 for admission to MI
Courses available in the Polytechnics and ITEs
F&N – Health Sciences, Chemical & Life Science (e.g.
Baking & Culinary Science, Applied Food Science
& Nutrition)

8. Upper Secondary
Design & Technology
Food & Nutrition
Courses available at Shatec
Diploma in Culinary Skills
Diploma in Pastry and Baking
Certificate in Hospitality English
ITE Traineeship Scheme
Nitec in Pastry & Baking
Nitec in Food & Beverage Operations
Nitec in Western Culinary Arts

9. Upper Secondary
Food & Nutrition
Careers and Prospects
Food and Healthcare industries
Research Chef, Baking Technologist, Culinary
Technologist, Nutrition Executive, Dietician, Nutrition
Educator, Food Chemist, Food Laboratory Technologist,
R&D Executive, Food Service and Operations Executive in
hotels and restaurants, Chef, etc

10. Upper Secondary
Food & Nutrition
What attributes do we look for?
Passion for problem solving
Curiosity for technology and sciences
Perseverance and resourcefulness when faced with
challenges in projects

11. Leading Causes of Death Summary Chart
U.S. - Year 2002
All 2002
Deaths By Age Group
(1,000s)
% of
Total
1 - 4
(5 years)
5-14
(10
years)
15-24
(10
years)
25-44
(20
years)
45-64
(20 years)
65-Up
(30 years)
1 Heart Disease 710 30% 169 236 931
15,26
7
97,334 595,440
2 Cancer 552 23% 393
1,01
7
1,66
8
20,20
0
136,363 392,082
3 Cerebro-Vascular 166 7% 45 78 193 3,122 15,735 146,725
4 Chronic Lung Disease 124 5% 130 180 14,086 107,888
5 Accidents 94 4%
1,78
0
2,87
8
13,6
16
24,81
7
18,252 31,332
6 Diabetes 69 3% 2,416 13,958 52,102
7 Pneumonia/ Influenza 67 3% 96 188 1,437 60,261
8 Alzheimer's 49 2% 48,492
9 Nephritis, nephrosis 38 2% 4,821 31,588
1
0
Septicemia 32 1.3% 91 25,143
1
1
Suicide 28 1.2% 297
3,87
7
10,88
4
8,052
1
2
Liver disease 26 1.1% 3,644 12,206