Food and Nutrition Guides SS 1 Nutrition and Health – Basic Food Nutrition and Careers in Food and Nutrition, Importance of Human Nutrition and Scientific Study of Foods

Food and Nutrition Guides SS 1 Nutrition and Health – Basic Food Nutrition and Careers in Food and Nutrition, Importance of Human Nutrition and Scientific Study of Foods

FOOD AND NUTRITION 

THEME – NUTRITION AND HEALTH

TOPIC 1 – BASIC FOOD NUTRIENTS

INSTRUCTIONAL MATERIALS

1. A chart showing various food items in the locality

2. A chart showing food stuffs, nutrients and functions

3. Raw samples of various food stuffs

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. identify the various foods in their locality.

2. list the various food nutrients.

3. classify the various local foods according to their nutrient, quality and function.

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Foods in the Locality

2. Various Food Nutrients,

• Carbohydrates

• Proteins

• Fats and Oils (Lipids)

• Vitamins

• Minerals

• Water

3. Classification of Food Nutrients Sources and Functions

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Leads the discussion on:

• Foods in the locality.

• Nutrient quality.

• Functions using a food table.

2. Gives a board summary.

3. Mark students notes.

 STUDENT’S ACTIVITIES

The students,

1. Participate in the discussion.

2. Identify the food stuffs on display.

3. Arrange the food stuffs according to their nutrients (food groups).

4. Copy the chalk board summary into their notebooks.

LESSON EVALUATION

Students to,

1. list five food stuffs in their locality, indicating their food nutrients and functions.

2. state 10 various foods in their locality.

3. list 5 various food nutrients.

4. classify the various local foods according to their nutrient, quality and function.

FOOD AND NUTRITION 

THEME – NUTRITION AND HEALTH

TOPIC 2 – CAREERS IN FOOD AND NUTRITION

INSTRUCTIONAL MATERIALS

1. Chart on careers on foods and nutrition.

2. Gender sensitive photographs on foods and nutrition related careers, e.g. a chef, food scientist, etc.

3. Hotel manager columnist in the dailies.

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. list the careers of study in foods and nutrition.

2. describe the interdisciplinary nature of foods and nutrition.

3. describe other job options available in foods and nutrition.

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Careers in foods and nutrition,

• Teaching

• Dietetics

• Food science and Technology

• Food engineering

• Hotel and Catering Management

• Hospitality and Tourism

• Food Research and development

• Community nutrition

• Clinical Nutrition

• Home Science and Nutrition

2. Relationship between Foods and Nutrition and other subjects.

3. Self employment e.g. setting up a restaurant.

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Introduces the lesson and leads the discussion on the careers of study in foods and nutrition.

2. Draws a chart on the careers associated with foods and nutrition.

3. Invites resource persons on the various careers.

 STUDENT’S ACTIVITIES

The students,

1. Draw the chart on foods and nutrition careers.

2. Express desirable interest on any of the careers.

3. Write an application for Job based on chosen career.

LESSON EVALUATION

Students to,

1. state five careers in foods and nutrition.

2. name four subjects related to foods and nutrition.

FOOD AND NUTRITION 

THEME – NUTRITION AND HEALTH

TOPIC 3 – INTRODUCTION TO FOOD AND NUTRITION

INSTRUCTIONAL MATERIALS

1. Pictures on flip charts of well nourished individuals and families.

2. Pictures on flip charts of malnourished individuals and families.

3. Summary definition of nutrition on a flip chart.

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. define nutrition.

2. state the importance of human nutrition.

3. state factors affecting food nutrition.

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Definition of Nutrition

2. Importance of Human Nutrition, e.g. Maintenance of good health, etc. 

3. Factors Affecting Food Nutrition, e.g.

• Availability of food

• Available income

• Foods in season

• Ignorance 

• Storage/preservation facility available etc

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Leads the discussion on the definition of “Nutrition”, its importance, and factors affecting food nutrition.

2. Writes a chalk-board summary.

3. Collect note book and make necessary correction.

 

STUDENT’S ACTIVITIES

The students,

1. Participate in the discussion.

2. Write down the chalk-board summary in their notebooks.

3. Submit notes for necessary correction.

LESSON EVALUATION

Students to,

1. define nutrition.

2. state two importance of human nutrition.

3. list three factors that affect good nutrition.

FOOD AND NUTRITION 

THEME – NUTRITION AND HEALTH

TOPIC 4 – SCIENTIFIC STUDY OF FOODS

INSTRUCTIONAL MATERIALS

1. Various foodstuffs

2. Weighing scale, graduated measuring cup, milk tins, bottles, spoons, etc.

3. Reagents thermometer

4. Blotting paper, etc.

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. use simple standard food laboratory equipment with care and accuracy.

2. be familiar with common units of measure and conversions.

3. perform simple physical and chemical tests to detect presence of nutrients in foods.

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Measurements, Units and Accuracy

2. Protein Tests,

• Action of heat on complex protein

• Foam test

• Effect of alcohol on complex protein

• Million’s test

3. Tests for Fat

• Action of dry heat on fat

• Blotting paper test

4. Carbohydrates,

• Iodine test

• Reaction of starch paste to litmus

• Effect of heat on carbohydrates

5. Water Content of Food – Residual Moisture 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. Demonstrates Weighing up the some Foodstuffs

2. Stresses the importance of accurate measurement in weighing foodstuffs.

3. Demonstrates the Tests for,

• Proteins

• Carbohydrates

• Fats

4. Stress the importance of handling the reagents carefully.

 STUDENT’S ACTIVITIES

The students,

1. Practice weighing foodstuffs.

2. Record the weight of the measured foodstuffs.

3. Observe the demonstrations and record their observations.

4. Record the procedures taken during measurements.

LESSON EVALUATION

Students to,

1. list 3 measuring equipment/tools.

2. list 2 reagents used for testing each of the nutrients.

3. conduct simple tests on proteins and fats.