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)
WEEK : 5 SUBJECT: FOOD AND NUTRITION CLASS: SS 1 TOPIC: Kitchen plans equipment and tools CONTENT: (a) Kitchen plans (b) Cooking equipment- selection uses and care. (c) Factors to consider:-affordability of the equipment, need for the equipment, availability of space, durability, ease of operation. Sub-topic 1: Kitchen plans Kitchen plan is a detailed
WEEK : 4 SUBJECT: FOOD AND NUTRITION CLASS: FOOD AND NUTRITION FOOD AND NUTRITION FOOD AND NUTRITION FOOD AND NUTRITION SS 1 TOPIC: Dietary deficiency diseases. CONTENT: (i) Dietary deficiency disease e.g. Kwashiorkor, obesity,marasmus, etc. (ii) Signs,symptoms and causes of deficiency disease. Sub-topic 1: Dietary deficiency diseases. Deficiency disease are disease that result from
WEEK : 3 SUBJECT: FOOD AND NUTRITION CLASS: SS 1 TOPIC: Reproductive Health CONTENT: (i) Definition of Reproductive health. (ii) Identification of male and female organs. (iii) The relationship between nutrition and reproductive health. Sub-topic 1: Definition of Reproductive health and Identification of male and female organs. Definition of Reproductive health Health is a
WEEK : 2 SUBJECT: FOOD AND NUTRITION CLASS: SS 1 TOPIC: The Digestive system PREVIOUS KNOWLEDGE : 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. BEHAVIOURAL OBJECTIVES : At
WEEK : 1 SUBJECT: FOOD AND NUTRITION TOPIC: The Digestive system. CONTENT: (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 Sub-topic 1: MEANING OF DIGESTION Most of the food taken into the mouth requires some
E – LEARNING NOTES FIRST TERM SUBJECT: FOOD AND NUTRITION CLASS: SS2 SCHEME OF WORK FOR FIRST TERM WEEKS FLOUR MIXTURE CAKES, BUNS AND SWEETS FOOD FLAVOURINGS AND COLOURING TYPES OF EGGS AND NUTRITIONAL VALUES OF EGGS MILK AND MILK PRODUCTS IMPORTANCE AND FACTORS AFFECTING HUMAN NUTRITION. MEAT COOKERY AND NUTRITIVE VALUE OF MEAT Poultry
