This Scheme contains Week, topic, content, activity of teacher and learners as well as teaching materials.

FOOD AND NUTRITION SS 3 FIRST TERM
1 Consumer education
Meaning of consumer education.
Principles of consumer education.
Rights of consumer education.
Importance of consumer education.
Consumer agents.
Marketers-definition and types e.g. distributors, hawkers,
sales agents, network, wholesalers and retailers.

Government agencies and their regulations:-
World food agencies.
Regulations and functions.
Federal and state agencies.
Functions and regulations.

Teacher:- Explains the meaning of consumer
education. Discusses the disadvantages of
impulse buying and the concept of consumer agents and their
operations.
Students:- Participate in class discussion, ask questions and copy notes.

Learning materials:- Chart showing distribution network.

2 Food budgeting
Meaning of food budgeting.
Types of budgeting ( primary and secondary budget).
Factors influencing food budgeting.
Shopping list.
Petty cash.
Food cost.
Making a price list and preparing food budget
considering the nutritional need of family members.
Teacher:- Explains the meaning of family budget. Prepares an
imaginary budget for a family.
Students:- Participates in class discussion, ask and answer questions and write an imaginary food budget for a family.
Learning materials:- A chart showing an imaginary food
and family budget.
3 Choice and storage of food stuff.
Storage equipments.
Storage of perishable and non-perishable foods.
Factors affecting selection.
Bulk purchasing.
The shopping list
Market survey
Cost analysis.
Meaning of common terms
price list, food list, bulk buying, commercial foods, homemade foods, brand name, net weight, gross weight.
Teacher:- Guides the discussion on bulk purchasing of food, factors affecting food selection.
Explains how to use some storage equipment and compare price of various goods.
Students:- Participate in the discussion, prepare some foodstuffs for storage.
Learning materials:-
Charts on storage facilities and samples of perishable and non-perishable foods.
4- 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.
5 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
Factors affecting meal planning.
Planning of adequate diet.
Test interpretation.
Practical
Teacher:- Discussion on nutritional needs of different age groups, factors affecting meal planning.
Demonstrate how to prepare simple and adequate meal for the family.
Students:- Participate in discussion and plan simple and adequate meals for the family.
Learning material:-Food items, dishes cooking utensils.
6 Special diets. Meaning of Vegetarian, invalid, convalescent, overweight, underweight, HIV/AIDS.
Vegetarian diets.
Strict vegetarian
Lacto vegetarian
Lacto- ovo- vegetarian.
Invalid and convalescent diets.
Diet for persons suffering from:- Fever and infection.
HIV/AIDS, Over weight and weight.
Practical.
Teacher:- Explain the meaning of terms e.g. vegetarian, invalid etc. Plan a day’s diet for vegetarian, invalid etc.
Students:- Participate in discussion, and plan a day’s diet for special needs.
Learning materials: – Charts showing diets for special needs.
7 The art of entertainment/ Being a good host/hostess. Planning ahead.
Issuing invitation.
Receiving guests.
Table settings.
Formal table settings.
Informal table settings.
Serving of foods.
Waiting at table.
Cleaning after meals.
Being a good guest.
Response to invitation.
Table manners.
Practical.
Teacher:- Discusses entertainment with students. Demonstrates different table setting.
Students:- Participate in the discussion and observe teacher’s demonstration.
Learning materials:– Table setting materials and a chart showing different types of table setting.8 Cultural food habits.
Meaning of food habits and taboos.
Food habits.
Facts and fallacies.
Taboos.
Traditional and foreign dishes e.g. Nigerian, Indian, American, Chinese and other African countries.
Practical.
Teacher:- Guides the discussion on meaning of food, facts and fallacies, traditional dishes and foreign dishes.
Students:- Participate in the discussion, ask and answer questions.
Learning materials:- Cut out photographs of intercontinental dishes, posters and charts.
9 Food for special occasions.
Special occasions e.g Weddings, thanksgiving services, birthdays, naming etc.
Special foods e.g Fried rice, jollof rice, pounded yam/ soup, moi-moi, semovita/ soup.
Practical.
Teacher:- Discuss food for special occasion and demonstrate the preparation of food for special occasions.
Students:- Participate in the demonstration.
Learning materials:– Charts showing the different occasions and accompanying dishes.
10 Beverages Types of beverages.
Alcoholic e.g. beer, wine etc.
Non-alcoholic e.g. coffee and tea, cocoa drink, milk and egg drink, fruit juices and drinks.
Nutrive values of the drinks.
Teacher:- List alcoholic and non-alcoholic beverages. Explain how to prepare different fruit juices and drinks and coffee and tea.
Students:- Participate in the discussion and practice in groups to prepare fruit juice and coffee and tea.
Learning materials:– Sample of some alcoholic and non-alcoholic beverages and fruit juices.
11 Revision Revision
12 Examination Examination


FOOD AND NUTRITION SS3 SECOND TERM 
1- Rechauffe (left-over Cookery)
Meaning of rechauffe
Use of left-over food in making new dishes.
Rechauffe of meat.
Rechauffe of vegetable.
Rechauffe of fish.
Rechauffe of other foods.
Practical.
Teacher: Lead discussion on meaning of “rechauffe” left over food, packaging and storage of left over foods. Demonstrate how to prepare some left over foods.
Students: Participate in the discussion and observe teacher’s demonstration and packaging of left over foods.
Learning materials: Cut out photograph of displayed left over food.
2- Food study (Meat)
Types and cuts of meat we use for meal preparation e.g. beef, veal, pork, larub, mutton, goat, game, offals, liver, heart, kidney, etc.
Factors to consider when choosing meat.
Nutrive value of meat.
Methods of cooking meat.
Advantages and disadvantages of each method.
Practical.
Teacher Displays types of meat and cuts. Demonstrate the cooking methods.
Students: Identify the different type of cut and meat. Practice cooking some meat.
Teaching and learning Materials:- Samples of different cuts of meat. Chart Showing some different cut s of meat.
3- Food study (poultry)
Types of poultry e.g. chicken, broiler, turkey, goose, game.
Factors to consider when choosing poultry.
Nutrive value of poultry.
Preparation of poultry for cooking.
Advantages and disadvantages of each method.
Practical.
Teacher: Leads a discussion on poultry. Demonstrate poultry preparation using different cooking methods. Students Identify the different types of poultry. Practice preparation and some cooking methods.
Learning material: Pictures of different types of poultry.
4-5 Mock examination

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