Foods and Nutrition – SS1, SS2 & SS3 Curriculum; Scheme of Work; Assessment Tests
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ASSURE Educational Services has put-together the scheme of work on Foods and Nutrition – SS1, SS2 and SS3 based on the National Curriculum and the syllabus of WAEC and NECO. All the topics highlighted in the National Curriculum and the syllabus of WAEC and NECO have been accommodated in our Scheme of Work.
End of term Assessment Tests in SS1, SS2 and SS3 alongside Overall Assessment Tests are available. Schools may adopt our scheme of work because of its simplicity and ease of monitoring of academic activities.
The Scheme of Work stated below is inexhaustible. Schools are encouraged to input weeks and periods of completion of topics in accordance with the academic calendar, number of students and available classes.
SS1 Foods and Nutrition – 1st Term Scheme of Work
|SS1||1st Term||NUTRITION AND HEALTH||
(1) Introduction to Foods and Nutrition
(b) Basic knowledge of Nutrition
(c) Importance of Human Nutrition
(d)Factors affecting Foods and Nutrition
(e) Food Habits
(2) Careers associated with Foods and Nutrition
|(a) Careers associated with Foods and Nutrition
(b) Factors that influence career choices
(c) Characteristics required for Foods and Nutrition careers
|(3) Basic Food Nutrients||(a) The nutrients and their nutritive values
(b) Functions of the different nutrients
(c) Sources of the different nutrients
(d) Dietary deficiencies
(e) Metabolism,(digestion and absorption of foods
carbohydrate, protein, fat).
(f) Knowledge and use of food composition table
(g) Food tests: simple physical and chemical tests
of food stuffs to detect presence of nutrients
in foods e.g. proteins, fats and carbohydrates.
|(4) Meal Management||(a) Meal Planning
(i) Meal planning terms
(ii) Reasons for planning meals
(iii) Factors in planning meals
(iv) General principles of meal planning
(v) Meal patterns(b) Special Nutritional Needs
(i) Nutritional needs for different groups e.g. pregnant, lactating mothers, infants and children, adolescents, adults and the aged, vegetarians.(ii) Planning meals for people in health condition e.g. HIV & AIDS, invalids, convalescents, overweight, underweight, hypertension, diabetes etc.
|FOOD LABORATORY AND EQUIPMENT||(1) The kitchen||(a) Types of kitchen e.g. traditional, modern, institutional.
(b) Planning different types of kitchen.
(c) Factors to consider when planning.
(d) Cleaning agents and abrasives (commercial and local).
|(2) Kitchen equipment and tools||(a) Classes and types of equipment
(b) Selection, use, care and storage of large and small equipment,
fixtures and appliances.
|(3) Safety in the kitchen||(a) Types of kitchen accidents
(b) Causes and prevention of accidents
(c) Content and use of first aid box
(d) Simple first aid treatment
|(4) Sanitation in the kitchen||(a) Personal Hygiene
(b) Kitchen Hygiene e.g. general cleaning, waste disposal, pests and pest control.
(c) Food hygiene e.g. handling of foods, food borne diseases, food sanitation laws.
SS1 1st Term Assessment Test – Food and Nutrition (Set 1) – FREE Access – Click Here!
SS1 1st Term Assessment Test – Food and Nutrition (Set 2) – Click Here!
SS1 1st Term Assessment Test – Food and Nutrition (Set 3) – Click Here!
SS1 Foods and Nutrition – 2nd Term Scheme of Work
|SS1||2nd Term||FOOD COMMODITIES||(1) Animal and animal products||– milk and milk products e.g
– fish etc.Kinds/types and structure
|(2) Cereals/grains||(a) Kinds and forms
(b) Importance of cereals and grains:
– cheap source of energy/good source of roughage
|(3) Fruits and vegetables||(a) Classification of fruits/Classification of vegetables.
(b) Structure, nutritive value and storage.
(c) Important of fruits and vegetables in the diet, etc.
|(4) Legumes and oily seeds||(a) Classification of legumes, oily seeds
(b) Importance of legumes and oily seeds in the diet, etc.
|(5) Fats and oils||(a) Kinds and classification
– vegetable fats and oils
– animal fats and oils
(b) Uses in diet
(c) Uses in the body
(d) Health implications of fats and oils
|(6) Starchy roots and plantain||(a) Types of starchy roots
(b) Types of plantain
(c) Types of dishes
|FOOD STORAGE AND PRESERVATION||(1) Food spoilage||(a) Meaning of food spoilage
(b) Causes and agents of food spoilage
|(2) Food preservation||(a) Meaning and importance of preservation
(b) General principles underlying food preservation
(c) Methods of food preservation
|(3) Food storage||(a) Meaning and importance of food storage
(b) Storage of perishable and non perishable foods
(c) Storage space and equipment e.g. refrigeration, deep
freezer, cupboards, shelves, granaries, barns etc.
SS1 Foods and Nutrition – 3rd Term Scheme of Work
|SS1||3rd Term||FOOD PREPARATION||(1) Principles underlying cooking||(a) Explanation of the concept of cooking
(b) Reasons for cooking food
|(2) Methods of cooking||(a) Moist heat methods e.g. boiling, stewing, steaming etc.
(b) Dry heat methods e.g. baking, roasting, grilling, frying etc.
(c) Effects of heat on different food commodities e.g. animal products, cereals and grains, fats and oil etc.
|(3) Transfer of heat||Methods of heat transfer and meaning
– Convection – liquid, gases
– Radiation – space
– conduction – solid metal
|(4) Cooking terms||Explanation of cooking terms|
|(5) Food additives||(a) Definitions
(b) Types of food additives
(c) Functions of additives
(d) Selection and use of additives
(e) Food adulteration
|(6) Flour Cookery and Confectionery||(a) Types of flour
(i) Types of flour
(ii) Ingredients in flour
(iii) Uses of flour(b) Basic ingredients in flour cookery- Flour, fat, sugar, eggs(c) Raising agents
(i) Types of raising agents, i.e., steam, carbon dioxide and air
(ii) Sources:- boiling liquid – steam,
baking powder – carbon dioxide
whisking – air(d) Batters and doughs
(i) Types of batters
(ii) Uses of batters
(iii) Dishes using batter
– biscuits – classification
– rubbed in
– sponge mixtures(e) Cakes
– rubbed in
– sponge mixtures(f) Pastries
(i) Types of Pastries
Shortcrust, suet, flaky, etc.
(ii) Principles underlying pastry making
(iii) Pastry dishes e.g. turn over; jam tartlets, cornish pasties, etc.(g) Yeast Mixtures
(ii) Ways of preparing yeast mixture
(iii) Important points in preparing yeast mixture
(iv) Yeast dishes – bread loaves, bread rolls, doughnut(h) Cake Decoration – Icing
(i) Types of icing e.g. butter icing, royal icing
(ii) Uses of icing
(iii) Preparation of icing
(iv) Using royal icing and butter icing
SS2 Foods and Nutrition – 1st Term Scheme of Work
|SS2||1st Term||BEVERAGES||(1) Classification of beverages||(a) Non-alcoholic beverages
– coffee and tea
– cocoa drink
– milk and egg drinks
– fruit juices and fruit drinks
– beef tea and lemon grass(b) Alcoholic
|(2) Importance of beverages||– Nutritive values etc.|
|(3) Principles underlining preparation of beverage||– Tea, coffee, cocoa etc.|
|CONVENIENCE FOODS||(a) Types of convenience foods
(b) Selection and uses of convenience foods
(c) Advantages and disadvantages of using convenience foods
(d) Preparation of dishes using convenience foods
|RECHAUFFÉ (LEFTOVER) FOODS||(a) Explanation
(b) Importance of using left over goods
(c) Rules/guidelines for using leftover foods
(d) Rechauffé dishes
SS2 Foods and Nutrition – 2nd Term Scheme of Work
|SS2||2nd Term||FESTIVE DISHES/SPECIAL OCCASION DISHES||(a) Explanation
(b) Occasions for festive dishes
(c) Types of festive dishes/special occasion dishes
(d) Preparation of festive dishes/special occasion dishes
|ART OF ENTERTAINING||(1) Entertainment||(a) Explanation
(b) Types of parties
(c) Occasions for parties
(d) Points to consider when selecting types of parties
(e) Factors that contribute to the success of parties
|(2) Table setting and etiquette||(a) Explanation e.g. table setting, cover, etc
(b) Setting tables and tray for different meal and occasion
(c) Table appointments
(d) Table manners/etiquette
|(3) Meal Service Style||(a) Types of meal service
– Informal meal service
– formal meal service
(b) Factors determining choice of service styles
types of party
(c) Foods for special occasions e. g. birthday, naming
ceremonies, weddings etc.
(d) Factors that contribute to the success of parties
|EXPERIMENTAL COOKERY||(1) Research into Local dishes and Drinks||(a) Importance of research in Foods and Nutrition
(b) Collection of information (data)
(c) Research into local dishes
(d) Development of new recipes
(e) Improving existing recipes based on methods of preparation, nutritive value, time and energy use and service/ presentation
|(2) Experiments||(a) Using fruits e.g. passion fruit, samia, royal palm fruit
(b) Other types of flour e.g. root, cereal and legumes, etc.
SS2 Foods and Nutrition – 3rd Term Scheme of Work
|SS2||3rd Term||CONSUMER EDUCATION||(1) Consumer Education||(a) Meaning and principles
(b) consumer agents
|(2) Food Budgeting||(a) Explanation
(b) Factors to consider when budgeting
|(3) Food Purchasing||(a) Guidelines for shopping for food
(b) Guidelines for bulk purchasing
(c) Reasons for buying in bulk
(d) Advantages and disadvantages of bulk purchasing
|SELF EMPLOYMENT||(1) Setting up and managing a catering enterprise||(a) Explanation of terms
– enterprise(b) Characteristics of an entrepreneur
(c) Advantages and disadvantages of an entrepreneur
(d) Setting up a catering entrepreneur
(e) Some catering enterprises
(f) Factors contributing to the success of an enterprise
|(2) Work ethics||(a) Explanation of work ethics
(b) Good work ethics
|(3) Packaging||(a) Explanation of Food Packaging
(b) Reasons why food is packaged
(c) Qualities of packaging materials
(d) Types of packaging materials
SS3 Foods and Nutrition – 1st & 2nd Term Scheme of Work – Practicals/Revision