WEEK 1 CLASS: SS 2 SUBJECT: FOOD AND NUTRITION TOPIC: FLOUR MIXTURE CONTENT: (a) Types of flour in cookery – (i) whole wheat flour (ii) all-purpose flour (iii) instant blending flour etc. (b) All purpose flour. Sub-Topic 1: TYPES OF FLOUR IN COOKERY The term flour refers to the powder derived from ground cereals such
THIRD TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT FOOD & NUTRITION CLASS: S. S. S ONE DURATION 2HR Objectives Cereals and beans should be kept in air-tight containers to (a) shorten the period of storage (b) darken the colour (c)
FOOD AND NUTRITION: SCHEME OF WORK NOTES SS 1 THIRD TERM WEEK TOPIC 1. Food study: main foods – cereal grains i. Types of cereal grains ii. Nutritive value of cereal grains iii. Processing of cereal grains. 2. Main foods iv. uses and choice of cereal grains v. Cooking methods vi. High/low extraction rate
Time and energy management in food preparation: (i) Meaning of time and energy management (ii) Tasks that require time and energy management (iii) Importance of time and energy management (iv) Guidelines on time and energy management WEEK 9 DATE: ___________ SUBJECT: FOOD AND NUTRITION TOPIC: Time and energy management in food preparation Meaning of time
Labour saving devices: (i) use of labour saving devices (ii) importance of labour saving devices in the kitchen (iii) Operation of labour saving devices (iv) Factors to consider purchasing/selecting labour saving devices WEEK 8 DATE: ___________ SUBJECT: FOOD AND NUTRITION TOPIC: Labour saving devices CONTENT: (i) uses of labour saving devices importance of
Kitchen equipment and utensil (a) Identification of different equipment for various tasks. (i) large equipment e.g. mechanical equipment (ii) small equipment (b). uses and care for kitchen equipment (c) storage of kitchen equipment WEEK 6 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Kitchen equipment and utensil CONTENT: Identification of different equipment for various tasks:
Fruits/Vegetables i. Types of vegetables ii. Nutritive value of vegetables iii. Factors affecting the choice of vegetables iv. Cooking method for fruits and vegetables v. Salads, garnishing desert WEEK 5 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Fruits/vegetables CONTENT: (i) Types of vegetables Nutritive value of vegetables Factors affecting the choice of vegetables Cooking
WEEK 4 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Fruits/vegetables CONTENT: (i Types of fruits Nutritive value of fruit Differentiate between fruits and vegetables Factors affecting the choice of fruits and vegetables Preparation and serving of fruits SUBTOPIC 1: Types of fruits, Nutritive value of fruit Definition of fruit A fruit is a natural ovary
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
WEEK 2 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Main foods CONTENT: iv Uses and choice of cereal grains, v. Cooking methods and vi. High/low extraction rate flour: usefulness of low extraction flour SUBTOPIC 1: Uses and choice of cereal grains Uses of cereals Cereal grains are useful in multiple ways for food. For instance,
WEEK 1 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: food study; main foods – cereal grains CONTENT: i. Types of cereal grains ii. Nutritive value of cereal grains iii. Processing of cereal grains SUBTOPIC 1: types of cereal grains Cereals are the edible seeds of the grass family e.g. rice, corn, guinea corn, millet, wheat etc.
NAME:……………………………… CLASS:….……..……………… FIRST TERM: E-LEARNING NOTES SS ONE SUBJECT: FOOD AND NUTRITION SCHEME OF WORK WEEKS TOPIC Introduction of foods and nutrition: (a) Definition of nutrition, Importance of human nutrition e.g. maintenance of good health (b) Factors affecting foods and nutrition: (i) availability of food (ii) available
WEEK: 8 DATE………………. Subject: Food and nutrition Topic: Scientific study of foods. Content: (a) Measurement, units and accuracy (b) Protein tests; (i) action of heat on complex protein (ii) foam test of alcohol on complex protein (iii) millions test. Sub topic 1: Measurement, units and accuracy Man at different stages in life requires different amounts
WEEK: 5 -6 DATE………………. Subject: Food and nutrition Topic: Basic food nutrients. Content: Classification of food nutrients sources and functions. Classification of food nutrients Food nutrients are chemical substances that are found in the foods. Nutrients are used for the performance of body functions and those that are required in large quantities by
