FOOD AND NUTRITION

FOOD AND NUTRITION FIRST TERM EXAMINATION SS 2

   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

FOOD AND NUTRITION FIRST TERM EXAMINATION SS 1

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

SS 1 Third Term Examination Food and Nutrition

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)

SS 2 Food and Nutrition Third Term Examination

       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 SS 1 SCHEME OF WORK – FOODS AND NUTRITION

  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

SCHEME OF WORK NOTES SS 1 THIRD TERM FOOD AND NUTRITION

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:

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

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

Cooking method for fruits and vegetables

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

Fruits/vegetables

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