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
WEEK: 2 DATE………………. Subject: Food and nutrition Topic: Careers in foods and nutrition Content: (i) Teaching (ii) Dietetics (iii) food science and technology (iv) food engineering (v) hotel and catering management. Sub-Topic 1: (i) Teaching (ii) Dietetics (iii) Food science and technology A career is a long term or life-long job or
WEEK: 1 DATE………………. Subject: Food and nutrition. Topic: Introduction of foods and nutrition. Content: (a) Definition of nutrition, Importance of human nutrition e.g. maintenance of good health. Sub-Topic 1: Definition of nutrition. Nutrition is the study of nutrients in relation to their functions in the body. It also involves the study of the chemical and
FIRST TERM SCHEME OF WORK WEEK TOPIC THEME:BASIC HUMAN AND PHYSIOLOGICAL PROCESSES IN RELATION TO NUTRITION The Digestive system: (i) Meaning of Digestion (ii) Definition of simple metabolic terms e.g. Enzymes absorption. (iii)Digestion and absorption of nutrients (Carbohydrates, proteins etc.) in the mouth and esophagus. The Digestive system: (iv) Digestion and absorption of nutrients (Carbohydrates,
WEEK : 9 SUBJECT: FOOD AND NUTRITION CLASS: SS 1 TOPIC: KITCHEN SAFETY AND HYGIENE CONTENT: (i) Food handling practices and Food borne disease (ii) Food sanitation laws e.g. N.A.F.D.A.C, SON (standard organization of Nigeria.) (iii) Sanitation is the process of effecting healthful and hygienic conditions or measure. Food handling practices The following hygiene
WEEK :8 SUBJECT: FOOD AND NUTRITION CLASS: SS 1 TOPIC: KITCHEN SAFETY AND HYGIENE CONTENT: (i) Methods of handling kitchen equipment properly (ii) Reason for maintaining safety in the kitchen (iii) Content and use of first aid box,simple first aid treatment-cuts burns and scald (iv) Rules for personal hygiene. SUB-TOPIC 1:
WEEK :6 SUBJECT: FOOD AND NUTRITION CLASS: SS 1 TOPIC: Kitchen plans equipment and tools: (d) Uses of different cleaning agents and abrasives (commercial and local). (e) Abrasives: vim, eggshell, sand, pawpaw leaves, charcoal, ashes. CONTENT: Uses of different cleaning agents and abrasive (commercial and local) SUB-TOPIC 1:: Uses of different cleaning agents Solvents: 1)