Description
These lesson notes cover the following topics for SS1 First, Second and Third Term Food and Nutrition:
FIRST TERM
| 1 | Introduction to food and nutrition –definition—importance of human nutrition- factors affecting human nutrition |
| 2 | Careers in food and nutrition |
| 3 | Relationship between food and nutrition to other subject |
| 4 | Basic food nutrient
–carbohydrate –functions of carbohydrate -food sources -symptoms of dietary deficiency |
| 5 | Basic food nutrient:
-protein -functions -food sources |
| 6 | Symptoms of dietary deficiency
-Fats and oils -functions -food sources -symptoms of dietary deficiency |
| 7 | Vitamins-water and fat soluble vitamins
-chemical names -functions of each vitamins -food sources -symptoms of food deficiencies |
| 8 | Mineral salts and water:
-Functions -food sources -symptoms of deficiencies |
| 9 | Symptoms of dietary deficiencies
-Symptoms, signs, causes and cure e.g. kwashiorkor, marasmus etc. |
| 10 | The Digestive System:
Meaning of Digestion, Absorption, Assimilation and Metabolism Digestion of food in the mouth, stomach and small intestines |
| 11 | Enzymes involved in Digestion
Absorption of nutrients, the role of water in digestion and absorption |
| 12 | Revision |
| 13 | Examination. |
SECOND TERM
- Revision scientific study of foods.
- Measurement: units of measurement.
- Effects of heat on food.
- Food tests (tests for carbohydrates, protein and fats),
– The food composition table.
– Meal planning.
- Reproductive health.
- Reproductive health –malnutrition e.g. Over nutrition and under nutrition.
- Kitchen management.
- Kitchen plan/ layout.
- Kitchen equipment.
– Materials used in making kitchen equipment.
- Cleaning agents and abrasives.
- Safety in the kitchen.
- Methods of handling kitchen equipment properly, precautions to prevent accident.
- Contents and use first aid box.
- Treatments of simple injuries e.g. Cuts, burns and scalds.
- Hygiene.
- Personal- rules of personal hygiene in the kitchen.
- Kitchen hygiene rules.
- Revision.
- Examination.
THIRD TERM
1. Revision/ food hygiene
-food borne diseases, food sanitation law, food laws regulatory bodies e.g. NAFDAC, SON etc.
2. Cooking of food – definitions, reasons for cooking foods
– Methods of heat transfer
– Methods of cooking- moist heat method, definitions, advantages and disadvantages etc.
3. Dry heat method- definitions, advantages and disadvantages etc.
(b) Frying- types of frying, general rules for frying, advantages and disadvantages.
4. Food study: cereals/ grains – nutritive values of cereals and grains.
– processing
-high and low extraction rate flour, cooking methods etc.
5. Legumes/ pulses
– Importance \, nutritive value, cooking methods and dishes made from legumes
6. Practicals on cooking methods, cereals and legumes.
7. Vegetables- types, nutritive values, factors affecting choice of vegetables, preparatory and serving of vegetables.
8. Fruits – types of fruits, nutritive value of fruits, factors affecting choice of fruits.
9. Practicals on fruits and vegetables
10. Meat cookery- types of meat from different animals, nutritive value of meats, methods of cooking meat.
11. Revision.
12. Examination.
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