Food and Nutrition Guides SS 3 Entertainment – Cultural Food Habits, Foods for Special Occasion and the Art of Entertainment

 

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 foods that are associated with taboos in their locality.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Meaning of food habits and taboos.

2. Food habits

– fads and fallacies

– taboos.

3. Traditional dishes

– Dishes from different localities.

4. Foreign Dishes

 

  • Indian
  • European
  • Chinese
  • American
  • Other African countries

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES 

The teacher,

1. Guides the discussion on:

  • meaning of food habits.
  • food fads and fallacies.
  • traditional dishes.
  • foreign dishes.

2. Gives a board summary.

3. Collect note books for necessary correction.

 

 STUDENT’S ACTIVITIES

The students,

 

1. Participate in the discussion.

2. Ask and answer questions.

3. Copy board summary.

 

LESSON EVALUATION

Students to,

1. explain the meaning of food habits.

2. mention two traditional dishes associated with taboos.

3. preparation of some foreign dishes.

 

FOOD AND NUTRITION 

THEME – ENTERTAINMENT

TOPIC 2 – FOODS FOR SPECIAL OCCASION

 

INSTRUCTIONAL MATERIALS

A chart showing the different occasions and accompanying dishes.

 

LEARNING OBJECTIVES

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

1. identify foods that are suitable for different occasions.

2. identify occasions that are special or observed in the locality/country.

3. plan meals for special occasions.

4. prepares and serve different foods for special occasions.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Special Occasions

 

  • Wedding
  • Thanksgiving service
  • Birthday
  • Naming ceremonies
  • Cocktails
  • Buffet, etc.

2. Special Foods

  • Fried rice
  • Jollof rice
  • Pounded yam/soup
  • Moi-moi
  • Semo/soup.

3. Preparation of Food for Special Occasion

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

 

1. Discuss foods for special occasions and occasions of use.

2. Demonstrates the preparation of food for special occasions.

 

STUDENT’S ACTIVITIES

The students listen and participate in the discussion.

 

LESSON EVALUATION

Students to identify three special dishes that are served.

 

FOOD AND NUTRITION 

THEME – ENTERTAINMENT

TOPIC 3 – THE ART OF ENTERTAINMENT

 

INSTRUCTIONAL MATERIALS

1. Table setting materials.

2. Chart showing different types of table setting.

3. Samples of invitation letters/cards.

 

LEARNING OBJECTIVES

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

1. describe different forms of entertainment.

2. plan for entertainment.

3. discuss good table manners.

4. discuss guiding rules for entertainment.

5. demonstrate different table settings.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Being a Good Host/Hostess

 

  • Planning ahead
  • Issuing of invitation and receiving guest (where applicable).

2. Table Settings (Types)

  • Formal Table Setting
  • Informal Table Setting

3. Serving of Foods

  • Waiting at Table
  • Clearing Table after Meals

4. Being a Good Guest

  • Response to Invitation
  • Table Manners

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Discusses entertainment with students.

2. Demonstrates different table settings.

 

3. Discusses how to write invitations.

4. Discusses writing invitations for birthdays etc, different table setting.

5. Supervises students’ practice.

6. Gives a chalkboard summary.

7. Collect note books for necessary correction.

 

 STUDENT’S ACTIVITIES

The students,

1. Participate in the discussion.

2. Observe teacher’s demonstration and practice.

3. Write invitation letters and also respond to invitations.

4. Submit note books for necessary corrections.

 

LESSON EVALUATION

Students to,

1. differentiate between formal and informal table setting.

2. list three functions of the waiter/waitress.

3. give five commonly acceptable manners.

 

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