Food and Nutrition Guides SS 1 Food Study and Main Food

 

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 (acha).

2. A diagram of a grain on a chart.

3. Picture of cereal grains available in the locality.

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

 

1. identify different cereal grains.

2. discuss the nutritive value of cereals and process cereal grains into flours.

3. prepares meals from cereal grains using appropriate cooking methods.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Meaning and Types of Cereal Grains

2. Nutritive Value of Cereal Grains

3. Processing, Uses and Choice of Cereal Grains

4. Cooking Methods

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

 

1. Processes flour from different cereal grains.

2. Displays the cereal grains and processed flour.

3. Demonstrates the cooking methods for cereal grains

 

 STUDENT’S ACTIVITIES

The students,

1. Identify the cereal grains and processed flour on display.

2. Observe the cookery demonstration.

3. Practice in groups the preparation of meals from cereal grains.

 

LESSON EVALUATION

Students to,

 

1. give two differences between maize, sorghum and rice.

2. list three products from wheat.

 

FOOD AND NUTRITION 

THEME – FOOD STUDY 

TOPIC 2 – MAIN FOODS (HIGH AND LOW EXTRACTION RATE FLOUR) 

 

INSTRUCTIONAL MATERIALS

Display of both low and high extraction rate flour

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to differentiate between high extraction rate flour and low extraction rate flour.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Difference between High and Low Extraction Rate Flour

2. Usefulness of Low Extraction Rate Flour Over the High Extraction Rate Flour

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher states the difference between high extraction rate flour and low extraction rate flour.

 

 STUDENT’S ACTIVITIES

The students utilize the low extraction rate flour in cookery.

 

LESSON EVALUATION

Students to,

1. state the difference between high and low extraction rate flour.

2. state the importance of the low extraction flour over the high extraction flour.

 

FOOD AND NUTRITION 

THEME – FOOD STUDY 

TOPIC 3 – FOOD STUDY (LEGUME GRAINS) 

 

INSTRUCTIONAL MATERIALS

1. Diagram of the structure of a mature legume grain e.g. bean.

 

2. Samples of legume grains e.g. bambara nuts, groundnuts, soybeans, beans, pigeon pea, Africa yam bean.

3. Samples of some legume-grain flours.

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. identify the different legume grains.

2. state the importance of legume grains.

3. discuss the nutritive value of legumes.

4. process some legume grains into flour.

5. prepare meals from legume grains using appropriate cooking methods.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Meaning and Types of Legume Grains

2. Importance of Legume Grains

 

3. Nutritive Value of Legume Grains

4. Cooking Methods for Legume Grains

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Displays the legume grains.

2. Leads the discussion on the legume grains.

3. Demonstrates preparation of meals from legume grains.

4. Processes some legume grains into flour.

 

STUDENT’S ACTIVITIES

The students,

1. Identify the legume grains and flours on display.

2. Participate in the discussion.

3. Observe the demonstration.

4. Practice in groups the preparation of meals from legume grains.

5. Make a chart of legume grains grown in Nigeria showing:

 

  • where grown
  • season available

 

LESSON EVALUATION

Students to,

1. name 5 grains available in your community.

2. list 5 nutritive values of legume grains.

 

FOOD AND NUTRITION 

THEME – FOOD STUDY 

TOPIC 4 – FOOD STUDY (FRUITS AND VEGETABLES) 

 

INSTRUCTIONAL MATERIALS

1. Samples of different fruits.

2. A chart showing differences between fruits and vegetables.

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. identify different types of fruits.

2. state the nutritive value of fruits.

3. differentiate between fruits and vegetables.

4. discuss the factors to consider while choosing fruits.

5. prepare and serve fruits in various ways.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Meaning and Types of Fruits

2. Nutritive Value of Fruits

 

3. Differences between Fruits and Vegetables

4. Factors Affecting the Choice of Fruits

5. Preparation and Serving of Fruits

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The Teacher,

1. Display fruits in season.

2. Guides the discussion on the topic.

3. Demonstrates the preparation and service of some fruits.

4. Gives a chalkboard summary.

 

STUDENT’S ACTIVITIES

The students,

 

1. Identify the fruits display.

2. Participate in the discussion.

3. Practice the preparation and service of some fruits.

4. Copy the board summary in their notebooks

 

LESSON EVALUATION

Students to,

1. state two differences between fruits and vegetables.

2. describe two methods for preparing fruits.

3. state three factors affecting the choice of fruits.

 

FOOD AND NUTRITION 

THEME – FOOD STUDY 

TOPIC 5 – FOOD STUDY (VEGETABLES) 

 

INSTRUCTIONAL MATERIALS

1. Samples of vegetables on display

2. Chart showing some drawing of vegetables

3. Cut out pictures of well garnished dishes

4. Salad and deserts

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. identify the different vegetables.

2. discuss the nutritive value of vegetables/fruits.

3. state the factors affecting the choice of vegetables/fruits.

4. prepare vegetables using appropriate cooking methods.

5. utilizing such in salad desert.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Meaning and Types of Vegetables

2. Nutritive Value of Vegetables

 

3. Factors Affecting Choice of Vegetables

4. Cooking Methods for Vegetables

5. Salads Garnishing Deserts

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Display various vegetables.

2. Leads the discussion on the topic.

3. Demonstration of cooking methods for vegetables.

4. Food garnishing, salad/deserts.

 

 STUDENT’S ACTIVITIES

The students,

 

1. Identify the vegetables on display.

2. Ask and answer questions.

3. Observe the demonstration.

4. Practice cooking some vegetables.

5. Utilisation of fruits vegetables.

 

LESSON EVALUATION

Students to,

1. give two reasons on the importance of vegetables.

2. describe two cooking methods for vegetables.

3. state four ways of utilizing fruits/vegetables.

 

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