Description
SS2 Food and Nutrition Scheme of Work for Third Term: This lesson note covers the following topics.
| WEEKS | TOPICS |
| 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 |
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