Author: Alabims

Social Studies Guides JSS 1 Social Studies and Health Issues

  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 Guides JSS 1 History of Nigerian Social Studies Education

  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 Guides JSS 1 Culture and Social Values – Meaning and Characteristics of Culture, Road Safety Club and Cultural Differences and Similarities

  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 Guides SS 2 Flour Mixture

  Teaching Topics – 1. Types of Flour in Cookery, 2. Raising Agents, 3. Flour mixtures, 4. Food Flavourings and Colourings and 5. Flours from Local Foodstuffs in Cookery    FOOD AND NUTRITION  THEME – FOOD PREPARATION, STORAGE AND PRESERVATION TOPIC 1 – FLOUR MIXTURE   INSTRUCTIONAL MATERIALS 1. Flours raising agents 2. Flavourings and

Food and Nutrition Guides SS Class – Storage and Preservation of Food

  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