FOOD AND NUTRITION
SS 2 FIRST TERM
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1 Kitchen equipment and
utensils.
Identification of different
equipment for various tasks.
a. Large equipment -mechanical
equipment.
b. Small equipment.
Teacher: Guides the discussion on
Identification of correct kitchen
equipments.
Demonstrate how to use one kitchen
equipment.
Supervise the students practice.
Students: Identify kitchen equipment.
Participate in class discussion.
Practice using one kitchen equipment each.
Learning materials: Charts on kitchen equipments.
Visit to an institutional kitchen.
2 Labour saving devices.
Use of labour saving devices.
Importance of labour saving devices.
Factors to consider when choosing labour saving devices.
Teacher: Leads the discussion on labour saving devices.
Demonstrate on the use of some of the devices available.
Correct notebooks and make necessary corrections.
Students: Listen and participate in the discussion.
Ask and answer questions.
Practice using the saving devices.
Learning materials: Pictures of both small and large labour devices e.g. cut outs, photographs of labour saving
devices. 3 Labour saving devices.
Operation of labour saving
devices.
Care and maintenance –
practical.
Teacher: Demonstrate on the operation of labour saving devices.
Demonstrate the care and maintenance.
Students: Observe the teacher’s
demonstration.
Participate using the saving devices.
Learning materials: Blender, fruit extractor, mixer, Liquid soap, sponge,
Clean towel etc.
4 Time and energy management
in food preparation.
Meaning of time and energy management.
Tasks that require time and energy management e.g. laundry, cake making etc.
Teacher: Explain the meaning of time and energy management.
Discusses its importance.
Displays a chart on the guidelines for
time and energy management.
Displays time and energy saving devices.
Students: Participate in class discussion.
Ask and answer questions.
Identify time and energy saving devices in the chart.
Learning materials: Charts showing drawing of time and energy saving devices.
Time and energy saving devices.
Charts stating guidelines for time
and energy management.
5 Time and energy management
in food preparation.
Importance of time and energy management in food preparation.
Teacher: Discusses the importance of time and energy management in food preparation.
Students: Participate in class discussion.
Learning materials: Charts showing the importance of time and energy management in food preparation.
6 Flour mixture
1- Types of flour in cooking.
Teacher: Explains the types of flours in flour mixtures. -whole wheat flour
-all purpose, instant blending flour etc. Flour from local foodstuff.
Raising agents.
-Air, baking powder, yeast, Palm wine, steam.

Teacher: Guides the discussion on raising agents such as air, baking powder, yeast etc.
Demonstrates how to mix, use different types of flour mixtures, cakes, brew etc.
Students: Participate in class discussion.
Ask and answer questions.
Practice how to prepare products from flour mixtures.
Learning materials: Flours, raising agents.
Flavourings and colourings in flour.
7 Flour mixture
Flour mixtures
Cakes, burns, sweets,(puddings and
jellies).
Practical.
Teacher: Displays process flours from local foodstuffs.
Supervises student’s work.
Gives a chalkboard summary.
Students: Listen attentively.
Demonstrate the use of flour mixtures.
Copy notes from chalkboard.
Learning materials: Baked products of flour mixture.
8 Flour mixture
Flour mixtures- Pastries and breads.
Practical continues.
Teacher: Describes the natural and artificial flavourings.
Displays process flours from local
foodstuffs.
Students: Observe each of the flour.
Participate in bread making.
Learning materials: Flours, Raising agents, Flavourings.
9 Flour mixture
Food flavourings and colourings.
Natural and artificial.
Food colouring materials.
Teacher: Displays the natural and artificial flavourings and colourings.
Students: Participate in the class discussion.
Differentiate each. Learning materials: Natural and artificial colourings and
flavourings.
10 Food study (egg)
Types of eggs.
Nutritional value of eggs.
Test for eggs e.g. water, eye view test.
Teacher: Displays the different types of eggs.
Explains the Nutritional value of eggs.
Uses of eggs in cookery.
Demonstrate the test for egg freshness.
Students: Identify the eggs on display.
Listen to the teacher.
Ask questions.
Draw the structure of an egg.
Learning materials: Diagram of an egg structure.
Different types of egg samples.
11 Egg cookery
Uses of egg in cookery.
Baking, binding agents, raising agents, thickener.
Practical.
Teacher: Demonstrate methods of cooking eggs.
Gives chalkboard summary.
Collects notebooks and make necessary corrections.
Students: Draw the structure of an egg.
Practice how to test for egg freshness.
Practice cooking eggs in groups.
Learning materials: Diagram of an egg structure.
Different types of egg samples.
12 Revision
13 Examination


SS 2 SECOND TERM
1 Milk and milk products.
Types of milk (Aninet type).
Fresh milk- pasteurized. Homogenized, sterilized, and evaporated. Cultured milk nono yoghurt.
Plant milk source and soy beans.
Types of milk products- wara
(local cheese).
The food value of milk.
Uses of milk. Teacher: Explains the types of milk (aninet and plain milk.
Explain the food value of milk and milk products.
Demonstrate the production of milk
products.
Practical.
Students: Participate in the discussion.
Ask and answer questions.
Participate in practical demonstration.
Learning materials: Sample of milk products.
Tin milk.
Nono yoghurt.
Charts with labeled milk and milk
products.
2 Sea foods
Type of fish in local and sea water.
Classes of sea food e.g. fine fish, lean and shell.
Food value.
Methods of cooking e.g. baking,
grilling, steaming and frying etc.
Practical.
Teacher: Explain the different types of sea food.
Discusses the nutrional value of sea
food.
Demonstrates sea food cookery by
frying, grilling.
Supervises students practical.
Students: Participate in the discussion.
Ask and answer questions.
Participate in the practical cooking
some sea foods.
Learning materials: A chart showing different types of sea.
Samples of any available sea food.
Real objects. 3 Food study (meat)
Definition of meat.
Types of meat.
Different cuts of meat.
Food value.
Factors to consider when
choosing meat.
Structure of meat.
Teacher: Explains the meaning of meat.
Explain types of meat e.g. Cow- beef.
-Pig- pork.
-Lamb- mutton.
-Crab- veal.
Students: Participate in the discussion.
Ask and answer questions.
Learning materials: A chart showing the structure of meat.
Pictures showing different meat cuts.

4 Food study (meat) continued
Structure of meat.
Cooking method for meat.
Effect of heat on cooking meat.
Advantages and disadvantages of
cooking method. (Practical demonstration).
Teacher: Draw the structure of meat and explain.
List the advantage and disadvantage of cooking meat.
Demonstration (practical).
Students: Participate in the discussion.
Ask and answer questions.
Participate in practical demonstration.
Learning materials: A chart showing the structure of meat.
A picture of different meat cuts (food and nutrition text book).
5 Poultry
Definition of poultry.
Types of poultry e.g. chicken turkey, goose, game.
The nutrive value.
Structure of a chicken.
Factors to consider when choosing poultry.
Preparation of poultry for cooking.
Cooking method –stewing, frying, grilling, roasting etc.
Practical demonstration.
Teacher
Explain the definition of poultry.
Explain the different types of poultry.
Discuss the food value of poultry.
Explain the factors to consider when
choosing poultry.
Practical demonstration.
Students: Participate in the discussion.
Ask and answer questions.
Participate in practical demonstration.
Learning materials: Sample of poultry (chicken).
Real object.
A chart showing the structure of
poultry (chicken).

6 Condiment and seasoning.
Types of herbs and spice local,
curry, thyme and scent
leaves.
Local spices – ginger, garlic, pepper.
Foreign herbs –bay leaf parsley.
Foreign spices – curry powder, thyme.
Teacher: Explain condiment and seasoning.
Explain the different types of herbs
and spices (local and foreign).
Students: Participate in the discussion.
Ask and answer questions.
Learning materials: Sample of different herbs and spices (local) curry leaves, scent leaves.
7 Storage and preservation of foods.
Meaning of food storage and
preservation.
Reasons for food preservation.
Types of foods to be preserved (local and foreign).
Teacher: Explain the of food storage and preservation.
Explains the meaning of food storage and preservation (local and foreign).
Students: Participate in the discussion.
Ask and answer questions.
Copy summary work.
Learning materials: A sample preserved food.
8 Storage and preservation of
foods.
Preparation of food for preservation.
Advantages and disadvantages of food preservation.
Methods of food preservation.
Teacher: Explains the different steps in food preservation and storage.
Discuss the advantages and disadvantages of food preservation.
Students: Participate in the discussion.
Copy summary work.
Learning materials
A chart showing steps involved in food preservation.
9 STORAGE AND PRESERVATION
OF FOOD:
Making of jam/mamalade
Important ingredients in jam
making (sugar, pectin, fruit)
Methods of preparation of jam/mamalade
Practical demonstration
Teacher: Explain the difference between jam and marmalade.
Explain the importance of sugar,
pectin, and acid fruit.
Explain the methods of making jam/ marmalade.
Students: Participate in the discussion.
Ask and answer questions. Participate in practical demonstration.
Learning materials: Samples of jam and marmalade.
10 Test interpretation/practical Teacher: Discuss the general rules for making jam/ marmalade.
Practical.
Students: Practical demonstration.
11 Revision Revision
12 Examination Examination

SS 2 THIRD TERM
1 Preservation of foods.
Convenience foods.
Definition of convenience foods.
Preserving foods.
Types of convenience foods.
Advantages and disadvantages
of convenience.
Teacher: Explain the meaning of
convenience foods.
Explain preserving food in relation
to convenience. E.g. using chemicals and preservatives.
Frozen foods.
Dehydrated foods.
Tinned or canned foods.
Processed foods.
Mention the various types of
convenience foods.
Students: Participate in class discussion.
Identify convenience foods.
Ask and answer questions.
Learning materials: A chart showing a table of advantages and disadvantages of convenience foods.
2 Preservation of foods.
Convenience foods.
Advantages and disadvantages.
Guidelines for selecting convenience food.
Practical on the use of convenience in food preparation.
Teacher: Leads discussion on:
Types of food preservation.
Methods of food preservation.
Guidelines for selecting convenience.
Prepares food for preservation. Teacher: Supervises the students work in groups.
Gives a chalkboard summary.
Students: Demonstrate the use of convenience foods.
Learning materials: Charts
3 Choice and storage of food stuffs.
Storage equipments.
Storage of perishable and non-perishable foods.
Factors affecting food selection.
Teacher: Lead discussion on equipment.
Explain the different between
perishable and non-perishable foods
examples.
Explain the various factors affecting food selection.
Students: Copy the chalk/white board summary in their notebooks.
Learning materials: Charts showing perishable foods.
4 Choice and storage of food stuff.
Bulk purchasing.
Shopping list market survey cost
analysis.
Storage method.
Teacher: Explain the meaning of bulk purchase.
Discuss the advantages and
disadvantages of bulk purchase.
Explain the following term in
relation to Bulk purchase.
Shopping list.
Market survey.
Cost analysis.
Students: Participate in class discussion.
Draw up a good shopping list.
Learning materials: Samples of shopping list.
5 Choice and storage of food stuff.
Meaning of common terms.
Price list.
Food list.
Bulk buying.
Commercial foods. Home made foods.
Brand name.
Net weight.
Gross weight. Teacher: Lead in discussion.
Explain the meaning of the various
terms and their functions to food storage and food stuff.
Students: Participate in class discussion.
Copy the chalk/white board summary
in their notebooks.
Learning materials: Samples of food/ shopped items.
6 Test interpretation and practical
7 Food budgeting
Meaning of food budgeting.
The family budget.
Types of family budget e.g. primary and secondary budget.
Factors influencing food budgeting.
Teacher: Explains the meaning of food budgeting.
Discuss family and their types
(primary and secondary budget).
Explains the factors influencing food budgeting.
Students: Participate in class discussions.
Learning materials: A chart showing a family budget.
8 Food budgeting
Types of food budgeting.
Factors to consider when budgeting our food.
Shopping list.
Petty cash.
Food cost.
Making a price list.
Periodical and preparing food budget considering the nutritional need of family members.
Teacher: Lists the various types of food budgeting.
Explain the factor to consider when budgeting for food.
Students:Write an imaginary budget for a family of four.
Learning materials: A chart showing an imaginary food budget.
9 Nutritional needs of the family.
Meaning of the nutritional needs.
Nutritional need of different e.g.
infants and children
Adolescents
Adults and the aged
Pregnant and lactating mother.
Teacher: Plan a simple and adequate meal for a family.
Students: Listen and participate in discussion.
Learning materials: Food items, dishes cooking utensils etc.
10 Meal planning: Factors affecting meal planning.
Planning of adequate diet.
Teacher: Explain meal planning
Discuss the factor affecting meal
planning. Students: Participate in the class discussion.
Learning materials: Sample of planned meal.
11 Revision Revision. 12-13 Examination Examination