SS1 Third Term Food and Nutrition Lesson Note and Scheme of Work
Week 1-3: Global Food Patterns and Cultures
Lesson Note:
Explore food patterns and cultural influences on diets worldwide.
Discuss the impact of globalization on food choices.
Activities: Group presentations on diverse global cuisines, and a cultural food fair.
Scheme of Work:
Week 1: Introduction to Global Food Patterns
Week 2: Cultural Influences on Diets
Week 3: Cultural Food Fair
Week 4-6: Nutrition and Health Promotion
Lesson Note:
Discuss the role of nutrition in preventing diseases.
Introduce health promotion strategies through nutrition.
Activities: Guest lecture from a health professional, and group projects on creating health-promoting recipes.
Scheme of Work:
Week 4: Nutrition for Disease Prevention
Week 5: Health Promotion through Nutrition
Week 6: Group Project Presentation
Week 7-9: Food Entrepreneurship
Lesson Note:
Explore opportunities in the food industry.
Discuss entrepreneurship skills related to food businesses.
Activities: Guest speakers from the food industry, and a business plan development project.
Scheme of Work:
Week 7: Opportunities in the Food Industry
Week 8: Entrepreneurship Skills for Food Businesses
Week 9: Business Plan Development
Week 10-13: Culminating Activities and Course Review
Lesson Note:
Summarize key concepts covered throughout the term.
Conduct practical cooking sessions combining various skills learned.
Activities: Culinary showcase event, and a comprehensive course review.
Scheme of Work:
Week 10: Summary of Key Concepts
Week 11: Culinary Showcase
Week 12: Final Exam and Assessment
Week 13: Course Review and School Dismissal.
