FOOD AND NUTRITION

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 

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

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