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Our lesson notes are downloaded in Ms-Word Format.
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These lesson notes cover the following topics for SS1 First, Second and Third Term Food and Nutrition:
|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
–functions of carbohydrate
-symptoms of dietary deficiency
|5||Basic food nutrient:
|6||Symptoms of dietary deficiency
-Fats and oils
-symptoms of dietary deficiency
|7||Vitamins-water and fat soluble vitamins
-functions of each vitamins
-symptoms of food deficiencies
|8||Mineral salts and water:
-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
- 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.
- Personal- rules of personal hygiene in the kitchen.
- Kitchen hygiene rules.
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.
-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.