FOOD AND NUTRITION

Uses and choice of cereal grains

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,

Food study main foods – cereal grains

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.

SS ONE FIRST TERM: E-LEARNING NOTES FOOD AND NUTRITION

  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

Blotting paper test Tests on carbohydrate

WEEK: 9 DATE………………. Subject: Foods and nutrition Topic: Scientific study of foods: © Tests for fat: (i) Action of dry heat on fat (ii) Blotting paper test. (d) carbohydrates (i) iodine test (ii) Reaction of starch paste to litmus effect of heat on carbohydrates (e) water content of food: (i) residual moisture. Content:© Tests for

Scientific study of foods :

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

Classification of food nutrients sources and functions.

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

Relationships between foods and nutrition and other subjects.

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. [the_ad id=”40090″]  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.

Careers in foods and nutrition

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.   [the_ad id=”40090″]  Sub-Topic 1: (i) Teaching (ii) Dietetics (iii) Food science and technology A career is a long term or life-long job

FOOD AND NUTRITION SS 1 SECOND TERM

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,