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Food and Nutrition Notes

SS2 3rd Term Food and Nutrition scheme of work

THIRD TERM E-NOTES FOR S.S.S. TWO FOODS & NUTRITION

WEEK ONE TO WEEK TWELVE

SCHEME OF WORK

WEEKSTOPICS
1Convenience foods: meaning of Convenience foods, types and uses, advantages and disadvantages, factors to consider when choosing convenience foods
2Preservation 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.
3Methods of preserving foods: drying, low temperature/high temperature, uses of chemicals, canning and bottling, fermentation, smoking e.t.c.
4Storage of foods: meaning, types, post harvest storage, storage of prepared foods at home, methods of post harvest storage
5Storage 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.
6Practical on storage and preservation of foods: drying, smoking, salting
7Practical on bottling of fruits and vegetables e.g. onions, pineapple, mango (jam making)
8 & 9Consumer 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.
10Budgeting: 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 & 12Revision and Examination

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