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

TOPIC – STORAGE AND PRESERVATION OF FOODS

INSTRUCTIONAL MATERIALS

1. Samples of convenience foods.

2. Chart showing a table of advantages and disadvantages of convenience foods.

 

LEARNING OBJECTIVES

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

 

1. explain the meaning of convenience foods.

2. explain why foods are preserved.

3. identify food to be preserved.

5. identify convenience food in the local markets.

6. discuss the advantages of convenience foods.

7. preparation for preservation.

 

CONTENTS OF THE LESSON
FOCUS LESSONS 

1. Meaning of Convenience Foods

2. Reasons for Food Preservation

3. Type of foods to be preserved

  • Local
  • Foreign

4. Preservation of Food

 

  • Preparation of Food for Preservation
  • Methods of Food Preservation

5. Storage of Foods

6. Convenience Foods

  • Types
  • Uses
  • Advantages and Disadvantages
  • Guidelines for Selecting Convenience foods.

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

 

1. Displays foods to be preserved and some preserved ones.

2. Leads discussion on:

  • Types of food for preservation.
  • Method of preservation-convenience foods.
  • Preparation of foods for preservation.
  • Guidelines for selecting convenience foods.

3. Prepares food for preservation.

4. Supervises the students’ work in groups.

5. Gives a board summary.

 

STUDENT’S ACTIVITIES

The students,

1. Identify convenience foods.

2. Participate in class discussion.

3. Ask and answer questions.

4. Observe the teacher’s demonstration.

5. Practice food preservation in groups.

6. Copy the chalkboard summary in their notebooks.

 

LESSON EVALUATION

Students to,

 

1. explain the meaning of convenience foods.

2. list 4 convenience foods.

3. give 3 guidelines for selecting convenience foods.

4. state 4 methods of food preservation.

 

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