Description
This lesson note covers the following topics for SS1 Third Term Food and Nutrition:
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.
You can download Third Term SS1 Food and Nutrition Lesson Note by scrolling up and clicking on the order button
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