SS 1

Let’s break them down one by one for clarity: Lilac has acquired 12,000 N1 shares in its subsidiary, Purple, by issuing 5 of its own N1 shares for every 4 shares in Purple. The market value of Lilac shares is N6. Calculate the cost of investing in Purple. To calculate the cost of investment in

Lesson Plan: Sea Foods – Types, Nutritive Value, and Cooking Methods Subject: Food and Nutrition Class: SS 1 Term: First Term Week: 9 Topic: Sea Foods – Types of Fish in Local and Sea Water, Nutritive Value, Classes of Sea Foods, Methods of Cooking Behavioral Objectives By the end of the lesson, students should be

SS1 Further Maths Second Term Examination Part A Objectives A linear inequality has a degree of ____. a) 1 b) 2 c) 3 d) 0 In a linear inequality, the sign ≤ represents ____. a) less than b) greater than c) less than or equal to d) greater than or equal to The solution to

SECOND TERM EXAMINATION Subject: MathematicsClass: SS1Time: SECTION A: OBJECTIVE QUESTIONS Instruction: Answer all questions in this section. If V varies directly with T and V = 6 when T = 2, the formula connecting V and T is:a) V = 5Tb) V = 8Tc) V = 3Td) V = 4T The height of a closed

FOOD & NUTRITION EXAMINATION QUESTIONS CLASS: SSS 1DURATION: 2 HOURSINSTRUCTIONS: Answer all questions in Section A (Objective). Answer all questions in Section B (Theory). SECTION A: OBJECTIVE QUESTIONS (40 Questions) (Choose the correct option: a, b, c, or d) Which of these should be used to clear a greasy kitchen sink?a) Sulphuric acidb) Soapy waterc)

WEEK 9 – FOOD AND NUTRITION (SS1) LESSON NOTE Lesson Details Subject: Food and Nutrition Class: Senior Secondary School 1 (SS1) Term: Second Term Week: 9 Age: 14–16 years Topic: Kitchen Safety and Hygiene Sub-topic: Food Handling Practices and Foodborne Diseases Food Sanitation Laws (e.g., NAFDAC, SON) ICPC and Misappropriation of Food Budgeting Duration: 40

FOOD AND NUTRITION SS 1 – WEEK 8 TOPIC: Poultry Cookery Lesson Details Subject: Food and Nutrition Class: SS 1 Term: First Term Week: 8 Topic: Poultry Cookery Sub-topics: Types of Poultry Nutritive Value of Poultry Factors to Consider When Choosing Poultry Preparation of Poultry for Cooking Methods of Cooking Poultry Duration: 40 minutes Age:

Lesson Plan: Introduction to Food and Nutrition Lesson Details Subject: Food and Nutrition Class: SS1 Term: Second Term Week: 1 Age: 14 – 17 years Topic: Introduction to Food and Nutrition Sub-topic: (1) Definition of Nutrition, (2) Importance of Nutrition, (3) Factors Affecting Nutrition Duration: 40 minutes Behavioral Objectives By the end of the lesson,

Lesson Plan: Legume Grains Lesson Details Subject: Food and Nutrition Class: Senior Secondary School (SS1 – SS3) Term: Second Term Week: 3 Age: 14 – 18 years Topic: Legume Grains Sub-topics: Types of Legume Grains Importance of Legume Grains Nutritive Value of Legume Grains Cooking Methods for Legume Grains Duration: 40 Minutes Behavioral Objectives By

Lesson Note: Special Nutritional Needs for Different Age Groups Food and Nutrition – SS2 – Second Term – Week 4 Lesson Details Subject: Food and Nutrition Class: Senior Secondary School 2 (SS2) Term: Second Term Week: 4 Age: 14 – 17 years Topic: Special Nutritional Needs for Different Age Groups Sub-topic: Nutritional Needs of Infants,