Category: FOOD AND NUTRITION

  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

  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  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

  Food and Nutrition Guides SS 1 Nutrition and Health – Basic Food Nutrition and Careers in Food and Nutrition, Importance of Human Nutrition and Scientific Study of Foods   FOOD AND NUTRITION  THEME – NUTRITION AND HEALTH TOPIC 1 – BASIC FOOD NUTRIENTS   INSTRUCTIONAL MATERIALS 1. A chart showing various food items in

  FOOD AND NUTRITION  THEME – KITCHEN MANAGEMENT  TOPIC 1 – ICPC   INSTRUCTIONAL MATERIALS Photography of a criminal in handcuffs   LEARNING OBJECTIVES By the end of the lesson, students should be able to: 1. define the word ICPC. 2. state functions of ICPC. 3. Penalties for such offences.   CONTENTS OF THE LESSON

  Food and Nutrition Guides SS 1 Food Study – Cereal and legume Grains, Fruits and Vegetables and High and Low Extraction Rate Flour   FOOD AND NUTRITION  THEME – FOOD STUDY  TOPIC 1 – MAIN FOODS (CEREAL GRAINS)    INSTRUCTIONAL MATERIALS 1. Samples of cereal grains: rice, wheat, maize, sorghum, millet etc, hungry rice

  FOOD AND NUTRITION  THEME – BASIC HUMAN AND PHYSIOLOGICAL PROCESSES IN RELATION TO NUTRITION TOPIC 1 – REPRODUCTIVE HEALTH   INSTRUCTIONAL MATERIALS 1. Charts showing male and female reproductive organs. 2. Chart showing foods that enhance reproductive health. 3. Pictures of obese persons, kwashiorkor children.   LEARNING OBJECTIVES By the end of the lesson,