Meaning of Food Purchasing, Processing and Preservation | Perishable and Non Perishable Food | Risk Factors in Food Purchasing | Factors to Consider When Buying Food | Wise Buying Practices | Meaning and Methods of Food Preservation | Importance of Preservation | Food Processing Methods | How to Keep Food Safe JSS 2 Home Economics

HOME ECONOMICS

JUNIOR SECONDARY SCHOOL

THEME – FOOD AND NUTRITION 

TOPIC – FOOD PURCHASING, PROCESSING, PRESERVATION AND SAFETY

LEARNING AREA 

• Meaning of Food Purchasing, Processing and Preservation

• Perishable and Non Perishable Food

• Risk Factors in Food Purchasing

• Factors to Consider When Buying Food

• Wise Buying Practices

• Meaning and Methods of Food Preservation

• Importance of Preservation

• Food Processing Methods

• How to Keep Food Safe

INSTRUCTIONAL MATERIALS

1. Charts on perishable and non perishable foods.

2. Tools and equipment and materials and materials for preservation.

3. Perishable, e.g fruits, vegetable.

4. Food items, e.g vegetables, fruits, yams, plantains, cereals for processing/preservation and storage.

5. Samples of preserved foods.

LEARNING OBJECTIVES

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

1. explain the meaning of food purchasing, processing, preservation and safety.

2. identify risks factors to consider when buying food.

3. identify factors to consider when buying food.

4. mention wise buying practices.

5. mention some food processing methods.

6. different storage/preservation and storage methods and reasons.

7. explain how to keep food safe.

CONTENTS OF THE LESSON

LESSON 1 – MEANING OF FOOD PURCHASING, PROCESSING AND PRESERVATION

Foods are solid or liquid substances that gives essential nutrients to the body.

Food purchasing is the process of buying foodstuff from the farmers, markets or food agents in cash or credit.

LESSON 2 – PERISHABLE AND NON-PERISHABLE FOODS

PERISHABLE FOOD are food that can spoil, go bad, decay or become unsafe for consumption if not properly process or preserve immediately.

For example – raw fruits and vegetables, meat, poultry, fish and vegetables.

 

NON PERISHABLE FOOD are food that cannot easily spoil, go bad, decay or become unsafe for consumption even without processing, preservation or process.

For example – beans, rice, sugar, spices, yams, flour, maize, etc.

LESSON 3 – RISK FACTORS IN FOOD PURCHASING

Risk factors in food purchasing are the chances of increasing food bone diseases as a result of,

1. buying food from unsafe sources.

2. poor personal hygiene.

3. improper handling of food items especially the raw fruits, vegetables, meat and seafood.

4. contaminated equipment, environment or surfaces.

5. improper or inadequate cooking.

6. expired or unhygienic food.

7. improper storage of foods.

LESSON 4 – FACTORS TO CONSIDER WHEN BUYING FOOD 

1. Income

2. Family size

3. Means of preserving food or food storage

4. Season

5. Quantity of food needed

6. Nature of the food – perishable and non perishable food.

LESSON 5 – WISE BUYING PRACTICES 

Wise buying is knowing exactly what to buy, when and where to buy at the right or cheapest price without any regret in the future. Wise spending is the decision we make on what we spend money on.

LESSON 6 – MEANING AND METHODS OF FOOD PRESERVATION

Food preservation is the process of keeping food in good condition and from being spoiled or damaged.

The common methods of preserving food are as follows:

1. Freezing

2. Smoking

3. Canning

4. Sun drying

5. Salting

LESSON 7 – IMPORTANCE  (REASONS) OF PRESERVATION 

Food preservation is very important before storage because it makes the food last longer. In order to avoid unnecessary waste of farm products, there is need for preservation during the time of bountiful harvest.

1. It retains the colour, taste and nutritional value.

2. It prolongs shelf life.

3. It reduces loss.

4. It makes farm produce available in area where they are not produced.

5. It helps to protect farm produce from insects and other pests attack.

6. It make farm produce remain good and viable for planting next season.

7. It protects possible contaminated infections from unpreserved food items.

8. It saves money – buying at a cheap price when in season.

LESSON 8 – FOOD PROCESSING METHODS

Food processing is the process of changing farm produce into semi finished or finished goods either for immediately or future consumption.

1. Milling

2. Fermentation

3. Canning

4. Freezing

5. Smoking

6. Sun drying

7. Frying

8. Roasting

9. Microwaving, etc.

LESSON 9 – HOW TO KEEP FOOD SAFE? 

Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

1. Cleaning

Wash your hands, utensils, cutting boards, and countertops with hot, soapy water before and after preparing the food items. Be sure to wash each of the item separately.

2. Separation

Separate ready to eat food from raw food such as meat, seafood, eggs, etc. to avoid cross contamination.

3. Cooking

Cook the food under the appropriate temperature.

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. discusses the meaning of food purchasing, processing, preservation/storage and safety.

2. explains tips to reduce risk factors when buying food.

3. discusses wise buying and factors to consider when buying food.

4. discusses food processing methods and effects of inappropriate processing of food.

5. discusses preservation for perishable and non perishable foods.

6. demonstrates food preservation/storage.

7. explains how to ensure safety of foods e.g. food labeling.

8. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. participate in discussion.

2. demonstrate food preservation/storage methods.

3. participate in the labeling of food containers.

4. copy the board summary.

LESSON EVALUATION

Teacher asks students to,

1. list four wise buying practices.

2. mention four factors to consider when buying food.

3. list three reasons for preservation of food.

4. explain methods for processing and preserving food items.

5. demonstrates food processing preservation / storage.

6. state three risk factors in food handling.