Food And Nutrition Scheme Of Work For SS1 First Term, Second Term and Third Term

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This scheme contains week, topic, content, and activities of teacher and learners.

FOOD AND NUTRITION SS1 FIRST TERM
1 Introduction to foods and Nutrition.
Definition of Nutrition
Importance of human nutrition e.g. maintenance good health Factors affecting foods and Nutrition e.g. availability of foods; income, food in season, ignorance, storage/preservation facilities etc
Advantages and Disadvantages of preservation
Teacher :Leads the discussion on the definition of Nutrition, it’s importance and factors affecting food Nutrition
Write out the storage facilities available Practical work on preservation
Students :Participate in the discussion Write down the chalk/white board summary in their note books Submit notes for necessary correction.
Instructional Materials: Pictures on flipchart of well nourished individuals and families Pictures on flipcharts of malnourished individuals and families.
2 Careers in Foods and Nutrition Teacher: List the careers of study in foods and nutrition e.g. Teaching, Dietetics, Hotel and catering management, Community Nutrition etc Relationship between foods and Nutrition and other subjects e.g. Agriculture, Biology, Chemistry etc

Teacher :Leads the discussion on the career of study in foods and Nutrition. Draws a chart on the careers associated with foods and Nutrition Makes a list of subjects related to foods and Nutrition

Students : Draw the chart on foods and Nutrition careers Express desirable interest on any of the careers.
Instructional Materials: Charts on careers on Foods and Nutrition Gender sensitive photograph on foods and Nutrition related careers e.g. chef etc.

3 Careers in Foods and Nutrition Setting up restaurant Restaurant personnel/safety and hygiene

Teacher: Plan an excursion to a standard restaurant Practice work on hygiene Make a list of restaurant equipment practice work on hygiene.

Students : Write an application for job based on chosen career

Instructional Materials: Charts on restaurant personnel and equipment A visit to a standard restaurant.

4 Basic Food Nutrient Definition of food Classes of food nutrients Foods in the locality (local food/staff)

Teacher : Discussion on food in the locality, classes of foods, List some local food items
Students : Make a chart showing various food items in the locality.
Instructional Materials: Classification of food Samples of various food stuffs.

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5 Basic Food Nutrients : Sources of food Functions of food
Teacher : Using a food table, give the classes, sources and functions of foods.
Students : Arrange the foodstuffs according to their nutrients (Food groups)
Instructional Materials: Charts showing class, source and functions of food.
6 Various Food Nutrients e.g. Carbohydrate
Types and chemical structure
Functions, sources
Digestion and absorption
Metabolism and dietary deficiency
Teacher : Display foods containing carbohydrate and explains the
digestion of carbohydrates Discuss the deficiency of fats and oil
Students : Arrange the food stuffs according to their nutrients Participate in the discussion Identify the food stuffs on display.
Instructional Materials : A chart showing various food items A chart showing foodstuffs, nutrients
and their functions
7 Fats and Oil (Lipids)
Types and sources
Functions
Digestion and absorption
Metabolism and dietary deficiency
8 Protein
Types and sources
Functions
Digestion and absorption
Metabolism and dietary deficiency
Teacher: Discuss the dietary deficiency of protein.

9. Scientific Study of Foods
Measurements, units and accuracy (use of scale, cups, tins, bottles and measuring spoons) Practical on the use of measuring equipment.

10 Scientific study of foods: Measurements, units and
accuracy ( use of scale, cups, tins, bottles and measuring spoons)

Teacher: Demonstrates weighing some food stuffs. Stress the importance of accurate measurement in weighing food stuffs

Students : Practice weighing foodstuffs Record the weight of the measured foodstuffs.
Instructional Materials : Various foodstuffs, Weighing scale, graduated measuring cups, milk tins, bottles, spoons etc
11 Scientific –Study of Foods Action of heat on various food nutrients, Test for food nutrients Protein Carbohydrates Fats and oil
Teacher : Demonstrate the test for ; protein , carbohydrate etc
Students : Observe the demonstrations and record their observations
Instructional Materials : Raw samples of various food stuff.
12-13 Revision and Examination

FOOD AND NUTRITION SS 1 SECOND TERM
1 Digestive System Meaning of digestion Definition of absorption and metabolic terms e.g. Enzymes, absorption etc Digestion and absorption of nutrient (carbohydrates, protein etc) in the mouth and stomach.

Teacher : Defines “Digestion, absorption and metabolic terms.

Students : Participate in the discussion, Copy the digestive process summary on the chart
Instructional Materials : A chart showing a summary of digestive process
2 Digestive system
Functions of enzymes e.g. ptyalin, amylase, hypsin etc The role of water in digestion and absorption.
Teacher : Discussion on the functions of the enzymes and the importance of water in the digestive process.

Instructional Materials: A chart showing a summary of digestive process.

3 Reproductive Health
Definition of reproductive health
Identification of male and female organs Functions of the parts
Teacher : Discussion on reproductive health ,explanation on male and female organs.
Students : Participate in the discussion
Instructional Materials: Chart showing male and female
reproductive organs.
4 Reproductive Health Cont. The relationship between nutrition and reproductive health Dietary deficiency diseases, e.g.
kwashiorkor, obesity, marasmus etc
Teacher : Discussion on the relationship between nutrition and reproductive health Students : Point at the parts on the chart Instructional Materials: Chart showing food that enhances
reproductive health
5 Reproductive Health Cont. Sign and symptoms, causes of dietary deficiency diseases.
Teacher : Discussion on the dietary deficiency diseases, including signs, symptoms and causes/cure.

Students : Describe the pictures on display Instructional Materials: Pictures of obese persons, kwashiorkor children.
6 Kitchen Plans Equipment and Tools

Teacher : Explains different types of kitchen. Kitchen plans – Types of kitchen (Modern and Traditional) Selection, uses and care of kitchen equipment.                               
Factors to consider in choosing kitchen equipment e.g. Affordability, need for equipment                       
Teacher: Discusses the election, uses and care of kitchen equipment and tools.                                                               

List factors to consider when purchasing kitchen equipment

Students : Participate in the discussion on kitchen plans.
Instructional Materials: Charts showing kitchen layouts.           
7 Kitchen Plans Equipment aand tools.

Use of different cleaning agent and abrasives (Commercial and local) e.g. Vim, eggshell, fine sand, paw-paw leaves, etc                                
Practical on local Cleaning Agents.
Teacher : Demonstration of the cleaning of thekitchen equipment using local/commercial cleaning agents.                                                 
Students :Practice cleaning some kitchen equipment.
Instructional Materials: Display of abrasive local and commercial.

8 Kitchen Safety and Hygiene  
Methods of handling kitchen equipment properly.
Reasons for maintaining safety in the kitchen.            
Kitchen waste and disposal measures

Teacher : Labels the kitchen  equipment and tools on display,
Highlights the importance of kitchen hygiene
Students : Identify the kitchen equipment on display         Instructional Materials: Display of kitchen equipment and tools.

9 Kitchen Safety and Hygiene Cont.
Kitchen pests.                             
Preventive measures e.g. fumigation, Netting of doors and windows- regular cleaning.                   
Rules for personal hygiene.

Teacher : Practical work on cleaning of the kitchen.     
Students :Observe the demonstration on cleaning of the kitchen. 
Instructional Materials: Chart showing kitchen fumigants and    cleaning equipment
10 Kitchen Safety and Hygiene
Content and use of First – Aid box Simple first aid treatment e.g. cuts, burns
Teacher : Demonstrates the treatment of a minor cut or burn using some items from the First –Aid box.                            
Instructional Materials:First- Aid box
11 Revision Revision
12 Examination Examination

FOOD AND NUTRITION SS 1 THIRD TERM

1 KITCHEN Safety and Hygiene  (Cont.)   
Food handling practices                        
Food borne diseases                             
Food sanitation laws e.g. NAFDAC, SON (Standard Organization of Nigeria)
Teacher : Discusses reasons for proper handling of kitchen equipment, personal hygiene, food hygiene and waste.
Students : Participate in the discussion.                                            
Clean a kitchen under teacher’s supervision
Instructional Materials: First Aid box, chart showing some kitchen pests, Fumigants e.g. raid, mortein etc.
2. ICPC                                             
Definition, function of ICPC
Penalties for such offences, Misappropriation of family food budget e.g. diversion of food budget to personal usage.
Teacher : Explains consequences of family food budget misappropriation
Students :Participate in the discussion, ask and answer questions
Instructional Materials: Photography of a criminal in handcuffs
3 Food Study                                          
Main food e.g. cereal/grains            
Types of cereal/grains                   
Nutritive value of cereal or grains
Teacher : Display the cereal and grains
Students : Identify the cereal and grain
Instructional Materials: Samples of cereal and grains e.g. Rice, Wheat, maize, cereal
4 Food Study                                            
Main foods e.g. cereal/grains
Teacher : Processes flour from different cereal and grains. Processing, uses and choice of cereal/grains e.g. process cereal/grain into flour.                                         
Practice photo album on different cereal.
Students : Identification  processed flour on display
Instructional Materials: Processed flour from different cereal and grains.
5 Food Study                                        
Main foods e.g. cereal /grains 
Different cooking method of cereal and grains e.g. boiling, roasting, frying etc.                                
Practical.
Teacher : Demonstrates the cooking methods for cereal and grains
Students : Observe the cooking demonstration. Practice in groups the preparation of meals from cereal and grains.
Instructional Materials: Pictures of cereal and grains
6 High/Low Extraction Rate – Flour  Differentiate between high extraction rate flour and low extraction rate flour.           
Usefulness of low extraction rate flour
Teacher : States the difference between high extraction rate flour and low extraction rate flour.
Students : Utilize the low extraction rate flour in cookery
Instructional Materials : Display of both low and high extraction rate flour.

7 Legumes                                              
Types of legume                        
Importance of legume                
Nutritive value of legumes
Teacher : Leads the discussion on legumes
Students : Participate in the discussion. 
Identify the legumes.
Instructional Materials : Samples of legumes e.g. beans, bambara nuts, groundnuts, soybeans, etc
8 Legumes                                        
Cooking methods for legumes
Practical.
Teacher : Demonstrates preparation of meals from legumes
Students : Observe the demonstration Practice in groups the preparation of meals from legumes.
Instructional Materials : Samples of legumes e.g beans, bambara nuts, groundnuts, soybeans, etc
9 Fruits.                                                 
Types of fruits,                               
Nutritive value of fruits,                
Factors affecting the choice of fruits    
Preparation and serving fruits e.g. drinks, juice, salad, whole, jam Practical work
Teacher : Displays fruits in season.
Guides the discussion on the topic.
Demonstrates the preparation and service of some fruits.
Students : Identify the fruits on display.
Participate in the discussion  
Practice the preparation and service of some fruits
Instructional Materials : Samples of different fruits, Chart showing different fruits
10 Vegetables                                         
Types, Nutritive value                  
Cooking method for vegetable     
Factors affecting choice of vegetables,
Methods of serving salad, garnishing
Teacher: Displays various vegetables, Leads the discussion on vegetable Demonstrations of cooking method of vegetables.
Students : Identify the vegetables on display, Observe the demonstration    
Practice cooking of some vegetables
Instructional Materials : Samples of vegetables. Chart showing some drawing of vegetables.
11-12 Revision and Examination    

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