Pay with your ATM Card, USSD code or Bank Transfer to get immediate access to the download link page (download link will also be sent to your email address) for SS2 Third Term Food and Nutrition lesson note. Payments are securely handled by Paystack. [select-faq faq_id='5273']
Pay with your ATM Card, USSD code or Bank Transfer to get immediate access to the download link page (download link will also be sent to your email address) for SS2 Third Term Food and Nutrition lesson note. Payments are securely handled by Paystack.
Our lesson notes are downloaded in Ms-Word Format.
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[To add multiple items to the cart, after adding the first item to cart, before proceeding to checkout, click on “Continue Shopping” to add more item(s) to cart, after that click on “Proceed to Checkout” and then enter your payment details and click on “Place Order” to finalize your order.]
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This lesson note covers the following topics for SS2 Third Term Food and Nutrition:
1 Convenience foods: meaning of Convenience foods, types and uses, advantages and disadvantages, factors to consider when choosing convenience foods
2 Preservation of foods: meaning/reasons for preserving foods, causes of food spoilage, classification of foods according to moisture content i.e. perishable, semi-perishable and non-perishable.
3 Methods of preserving foods: drying, low temperature/high temperature, uses of chemicals, canning and bottling, fermentation, smoking e.t.c.
4 Storage of foods: meaning, types, post harvest storage, storage of prepared foods at home, methods of post harvest storage
5 Storage of roots and tubers: methods e.g. barns, pit storage, modern methods of storing yams and tubers, storage of legumes, fruits and vegetables, home storage of food stuffs.
6 Practical on storage and preservation of foods: drying, smoking, salting
7 Practical on bottling of fruits and vegetables e.g. onions, pineapple, mango (jam making)
8 & 9 Consumer education: principles of Consumer education, consumer agents, how to gather information about Consumer education, government agencies, their regulations and functions, community programmes, consumer practices e.g. adulteration, misbrandment, falsification.
10 Budgeting: important terms, e.g. income, needs and expenditure, factors that affects budgeting, bulk purchasing, importance of buying foods in bulk, meaning of shopping list, factors to consider when budgeting for food
11 & 12 Revision and Examination