SS1 3rd Term Food and Nutrition scheme of Work

THIRD TERM E – NOTE FOR SS1 FOODS AND NUTRITION

Scheme of work

Weeks                                            topics

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.