FIRST TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOODS & NUTRITION CLASS: SSS3 TIME: 2 HRS Leftover food should only be (a) served with stew (b) recooked (c) an accompaniment (d) reheated Which of the following is a rule for reheating
FIRST TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOOD AND NUTRITION TIME: 2HRS CLASS: SS 2 Fruits and vegetables are rich sources of _____ (a) saturated fat (b) dietary fibre (c)protein (d)sugar Which of the following deficiencies is due to lack of
FIRST TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOOD AND NUTRITION TIME: 2hrs CLASS: SS 1 Which of the following elements is unique to protein? (a) carbon (b) hydrogen (c) nitrogen (d) oxygen What is the major cause of obesity? (a) consumption of more
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)
THIRD TERM Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved. SUBJECT: FOOD AND NUTRITION CLASS: SS 2 DURATION ; 2HRS Instruction: Attempt all questions. The best flour for bread is (a) strong wheat flour (b) soft wheat flour (c) self-raising flour
FIRST TERM SSI SCHEME OF WORK – FOODS AND NUTRITION WEEK 1 Introduction to Foods and Nutrition WEEK 2 Careers in Foods and Nutrition WEEK 3 Basic Food Nutrients WEEK 4 Scientific studies of foods WEEK 5 Control of Scientific study of Foods and 1 st term test WEEK 6 Digestive system WEEK 7
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
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
