HOME ECONOMICS JS II
THIRD TERM
SUB-THEME: FOOD AND NUTRITION

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Home Economics Third Term

HOME ECONOMICS JS II
THIRD TERM
SUB-THEME: FOOD AND NUTRITION

WK 1. Meaning of food purchasing,
processing and preservation
Students should be able to:
explain the meaning of:
i. food purchasing
ii. processing preservation and safety

Content
Meaning of food purchasing processing and preservation
Teacher: Discusses the meaning of food purchasing processing, preservation and safety
Students: Participate in class discussion.
Teaching aids: Food items e.g. vegetable fruits, yam rice, cereals, plantain etc.

WK 2. Perishable foods
Students should be able to:
(1) explain the meaning of perishable foods.
(2) state examples of perishable foods
(3) enumerate guidelines for preservation and storage of perishable foods.

Content
Perishable foods

Teacher: (1) Discusses the meaning of perishable foods with examples
(2) Explain tips on how to store and preserve perishable foods (3) Gives a board summary.
Students: (1) Participate in discussion. (2) Ask and answer question (3) Copy the board summary
Teaching aids: items e.g. vegetable fruits, yam rice, cereals, plantain etc.

WK 3. Non perishable foods
Students should be able to:
(1) define non-perishable foods
(2) state examples of non perishable foods.
(3) enumerate tips for preserving and storing non perishable foods.

Content
Non perishable foods
Teacher: (1) Discusses the meaning of non perishable foods (2) Give tip on how it can be preserved and stored
(3) Gives a board summary
Students: (1) Participate in discussion
(2) Ask and answer questions (3) Copy the board summary
Teaching aids: Food items e.g.
vegetable fruits, yam, plantain etc.

WK 4. Risk factors in purchasing
Students should be able to:
(1) state the risk factor in purchasing perishable and non perishable food.
(2) enumerate tips on how to reduce risk factors.

Content
Risk factors in purchasing
Teacher: (1) Discusses the risk factors involve in purchasing perishable and non perishable foods (2) Gives a board summary.
Students: (1) Participate in class discussion (2) Copy the board summary

WK 5. Food purchasing I
Students should be able to:
identify factors to consider when buying foods and also state the system of buying e.g. bulk buying or buying in small quantity.

Content
Factors to consider when buying food
Teacher: Discusses factors to consider when buying food and also explain the system of buying e.g. buying in large quality or in small
quantity
Students: (1) Participate in class discussion (2) Ask and answer question.
Teaching aids: Food items e.g. vegetable fruits, yam rice, cereals, plantain etc.

WK 6. Food purchasing II
Students should be able to:
(1) explain wise buying practices
(2) give tips or guidelines on wise buying practice.

Content
Wise buying practices
Teacher: Explain the meaning of wise buying practices and tips or guidelines on wise buying practices.
(2) Gives a board summary.
Students: (1) Participates in class discussion (2) Copy the board summary
Teaching aids: Food items e.g. cereals, fruits, vegetable, yam etc.

WK 7. Food preservation I
Students should be able to:
(1) explain the reasons for food preservation
(2) enumerate guidelines or hit on food preservation.

Content
Reasons for preserving foods
Teacher: (1) Discusses the reasons for preserving foods (2) Gives tip or guidelines on food preservation
(3) Gives a board summary
Students: (1) Listen attentively
(2) Ask and answer questions
(3) Copy the board summary
Teaching aids: Samples of preserved foods

WK 8. Food preservation II
Students should be able to:
(1) state methods of preserving foods
(2) explain the different methods of food preservation.

Content
Preservation on methods e.g. freezing, salting, sun drying etc.
Teacher: (1) Discuss preservation for perishable and non perishable foods
(2) Gives a board summary
Students: (1) Demonstrate food preservation methods (2) Copy the board summary
Teaching aids: Samples of preserved foods.

WK 9. Food processing
Students should be able to:
(1) mention some food processing methods
(2) explain each food processing method and their procedures.

Content
Food processing method e.g. milling
fermentation etc
Teacher: (1) Discusses food processing methods and explain each
processing method and their procedure. (2) Gives a board summary
Students: (1) Listen attentively.
(2) Ask and answer questions (3) Copy the board summary.
Teaching aids: Samples of preserved foods

WK 10. Food safety (how to keep food safe)
Students should be able to:
(1) explain how to keep food safe
(2) mention the different ways of keeping food to ensure its safety.

Content
How to keep food safe
Teacher: (1) Explains how to ensures safety of foods e.g. food labeling. (2) Gives a board summary.
Students: (1) Participate in the labeling of food containers (2) Copy the board summary.
Teaching aids: Samples of labeled
foods
11 REVISION
12 EXAMINATION

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