SOCIAL STUDIES THEME – SOCIAL STUDIES AND HEALTH ISSUES TOPIC 1 – OUR ROLES IN PROMOTING SAFETY IN OUR COMMUNITY INSTRUCTIONAL MATERIALS 1. Newspapers and magazine articles 2. Radio and TV and internet 3. Documentaries LEARNING OBJECTIVES By the end of the lesson, students should be able to: 1. explain the need
SOCIAL STUDIES THEME – FUNDAMENTAL OF SOCIAL STUDIES EDUCATION TOPIC 1 – HISTORY OF NIGERIAN SOCIAL STUDIES EDUCATION INSTRUCTIONAL MATERIALS 1. Students Textbooks 2. Social Studies materials 3. Resource person 4. Video clips , etc. LEARNING OBJECTIVES By the end of the lesson, students should be able to explain the development of
SOCIAL STUDIES THEME – FAMILY AS THE BASIC UNIT OF THE SOCIETY TOPIC 1 – FAMILY AS A PRIMARY SOCIAL GROUP INSTRUCTIONAL MATERIALS 1. Relevant pictures and charts 2. Charts for compiling responses during brainstorming session 3. Resource persons – parents LEARNING OBJECTIVES By the end of the lesson, students should be
SOCIAL STUDIES THEME – RELIGION AND NATIONAL VALUES TOPIC 1 – MEANING AND CHARACTERISTICS OF CULTURE INSTRUCTIONAL MATERIALS 1. Motion pictures of culture 2. Pictures of cultural display 3. Visits to museum 4. Regalia LEARNING OBJECTIVES By the end of the lesson, students should be able to: 1. define culture. 2.
FOOD AND NUTRITION THEME – ENTERTAINMENT TOPIC 1 – CULTURAL FOOD HABITS INSTRUCTIONAL MATERIALS Cut out photographs of intercontinental dishes, posters, charts, etc. LEARNING OBJECTIVES By the end of the lesson, students should be able to: 1. state the meaning of food habits. 2. identify food habits. 3. discuss the traditional
Teaching Topics – Consumer Education, Choice and Storage of Foodstuff, Food Budgeting and ICPC FOOD AND NUTRITION THEME – CONSUMER EDUCATION TOPIC 1 – CHOICE AND STORAGE OF FOODSTUFFS INSTRUCTIONAL MATERIALS 1. A chart showing perishable and non-perishable foods in this order season of abundance and storage facility. 2. Samples of perishable
Teaching Topics – Kitchen Equipment and Utensils, Labour Saving Devices, Time and Energy Management FOODS AND NUTRITION THEME: KITCHEN MANAGEMENT TOPIC 1 – KITCHEN EQUIPMENT AND UTENSILS INSTRUCTIONAL MATERIALS 1. Chart on kitchen equipment 2. Visit to an institutional kitchen LEARNING OBJECTIVES By the end of the lesson, students should be
FOOD AND NUTRITION THEME – FOOD PREPARATION, STORAGE AND PRESERVATION TOPIC 1 – EGGS INSTRUCTIONAL MATERIALS 1. Diagrams the eggs structure 2. Different types of egg samples LEARNING OBJECTIVES By the end of the lesson, students should be able to: 1. identify different types of eggs. 2. discuss the nutritive value
Teaching Topics – 1. Meaning of Convenience Foods, 2. Reasons for Food Preservation, 3. Type of foods to be preserved, 4. Preservation of Food – Preparation of Food for Preservation and Methods of Food Preservation, 5. Storage of Foods and 6. Convenience Foods FOOD AND NUTRITION THEME – FOOD PREPARATION, STORAGE AND PRESERVATION