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
Legume grains i. Types of legume grains ii. Importance of legume grains iii. Nutritive value of legume grains iv. Cooking method for legume grains WEEK 3 DATE:___________ SUBJECT: FOOD AND NUTRITION TOPIC: Legume grains CONTENT: (i) Types of legume grains Importance of legume grains Nutritive value of legume grains Cooking method for legume
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
WEEK: 4 DATE………………. Subject: Food and nutrition Topic: Basic food nutrients. Content: (a) Foods in the locality (b) Various food nutrients-carbohydrates, proteins, fats and oils (lipids), Vitamins, minerals and water. Sub-Topic 1: Food in the locality. The foods we eat provide nourishing elements known as nutrients. They are the chemical substances present in food.
WEEK: 3 DATE………………. Subject: Food and nutrition Topic: Careers in foods and nutrition Content : (i) Relationships between foods and nutrition and other subjects. (ii) Self employment. Sub-Topic 1: Relationships between foods and nutrition and other subjects. Foods and nutrition is related to virtually every subject especially the sciences and social sciences. In