Food and Nutrition Guides SS 3 Consumer Education, Choice and Storage of Foodstuff, Food Budgeting and ICPC

 

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 and non-perishable foods.

 

LEARNING OBJECTIVES

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

 

1. prepare a shopping list.

2. explain the factors to consider when selecting foods for storage.

3. identify perishable food items.

4. state the importance of buying foods in bulk.

5. explain the meaning of shopping list.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Bulk purchasing

  • Market survey
  • Cost analysis

2. Storage of foods

 

  • Perishable food
  • Non perishable food

3. Factors Affecting Food Selection

4. Storage Equipment

5. Meaning of Common Terms

  • Price list
  • Food list
  • Bulk buying
  • Commercial foods
  • Home -Made foods
  • Brand name
  • Net weight
  • Gross weight

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

 

1. Guides the discussion on

  • Bulk purchasing of foods
  • Factors affecting food selection

2. Explain how to use some storage equipment.

3. Demonstrates how to store some foodstuffs.

4. Compares prices of various goods.

5. Gives a chalkboard summary.

 

STUDENT’S ACTIVITIES

The students,

1. Participate in the discussion.

2. Ask and answer questions.

3 Observe the teachers’s demonstration.

4. Prepare some foodstuffs for storage.

5. Copy chalkboard summary.

 

LESSON EVALUATION

Students to,

 

1. state two reasons for bulk purchase.

2. list three each of perishable and non-perishable foods.

 

FOOD AND NUTRITION 

THEME – CONSUMER EDUCATION

TOPIC 2 – CONSUMER EDUCATION

 

INSTRUCTIONAL MATERIALS

 chart showing distribution network.

 

LEARNING OBJECTIVES

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

 

1. define consumer education.

2. gather information about consumer education.

3. discuss the disadvantages of impulse buying.

4. identify various consumer agents.

5. explain consumer agents operation.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Meaning of consumer education.

2. Principles of consumer education.

3. Consumer agents:

 

  • Markets
  • Distributors
  • Hawkers
  • Sales Agents
  • Network Marketers

4. Consumer agents operations.

5. Government Agencies and regulations:

  • World Food Agencies – Functions and Regulations
  • Federal Agencies – Functions and Regulations
  • State Agencies – functions and regulations

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

 

1. Explains the meaning of consumer education.

2. Discusses the disadvantages of impulse buying.

3. Discusses the concept of consumer agents and their operations.

4. Explains the chart showing

  • distribution network.
  • network marketing.

5. Gives a chalkboard summary.

6. Supervises the students’ drawings.

 

 STUDENT’S ACTIVITIES

The students,

 

1. Participate in class discussion.

2. Draw charts showing local and international consumer agencies and their functions.

3. Ask and answer questions.

4. Copy board summary.

 

LESSON EVALUATION

Students to,

1. list six major distributors of goods in your locality.

2. name three consumer agents in your locality.

 

FOOD AND NUTRITION 

THEME – CONSUMER EDUCATION

TOPIC 3 – FOOD BUDGETING

 

INSTRUCTIONAL MATERIALS

1. A chart showing an imaginary food budget.

2. A chart showing a family budget.

 

LEARNING OBJECTIVES

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

 

1. prepare a family budget.

2. identify primary and secondary needs of the family.

3. state factors influencing the family budget.

4. prepare a food budget considering the nutritional needs of the family members.

5. make a food price list periodically.

6. keep accurate record of food expenditure within the budget.

7. sources of family income:

  • Gross income
  • Net income
  • Expenditure
  • Miscellaneous expenses.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. The Family Budget

 

  • Primary and Secondary Needs
  • Factors Influencing Budgeting

2. Food budget:

  • Factors to consider when Budgeting for Food
  • Shopping List
  • Petty Cash
  • Food Cost

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

 

1. Leads in the discussion.

2. Explains the family budget.

3. Prepares on imaginary food budget for a family.

4. Stresses the need for shopping list, petty cash and food cost in food budget.

5. Assess the students’ assignments.

 

 STUDENT’S ACTIVITIES

The students,

1. Participate in class discussion.

2. Ask and answer questions.

3. Write an imaginary budget for a family of four.

4. Make a personal budget.

 

LESSON EVALUATION

Students to,

1. list four factors to consider when preparing family budget.

2. prepare a budget for one month for a family.

 

FOOD AND NUTRITION 

THEME – CONSUMER EDUCATION

TOPIC 4 – ICPC

 

INSTRUCTIONAL MATERIALS

Cut out photographs of criminals in handcuffs.

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to state penalty for manufacturing of misbranded and adulterated foods.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Misbranded Foods.

2. Adulterated Foods.

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher discusses penalties of such criminal acts.

 

STUDENT’S ACTIVITIES

The students contribute to discussion.

 

LESSON EVALUATION

Students state penalties for such a criminal act.

 

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