Week 1: Introduction to Macronutrients and Micronutrients
Lesson Note: Deepen understanding of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals).
Activities: Group activities identifying foods rich in specific nutrients.
Week 2: Nutritional Value of Different Foods
Lesson Note: Explore the nutritional value of a variety of foods. Emphasize diversity in diet.
Activities: Research and present on the nutritional content of chosen foods.
Week 3: Energy Balance and Weight Management
Lesson Note: Discuss the concept of energy balance and its role in weight management.
Activities: Calculate daily energy intake and expenditure, analyze weight trends.
Week 4: Food Allergies and Intolerances
Lesson Note: Explore common food allergies and intolerances. Discuss management strategies.
Activities: Group projects on creating an allergy-friendly menu.
Week 5: Global Nutrition Issues and Solutions
Lesson Note: Investigate global nutrition challenges and possible solutions.
Activities: Model United Nations (MUN) simulation on addressing global malnutrition.
Week 6: Environmental Impact of Food Choices
Lesson Note: Discuss how food choices impact the environment. Explore sustainable eating.
Activities: Debate on the environmental impact of specific diets.
Week 7: Culinary Arts and Creativity in Cooking
Lesson Note: Introduce culinary arts and the creative aspect of cooking.
Activities: Cooking competition, where students experiment with new recipes.
Week 8: Nutrition and Physical Activity
Lesson Note: Explore the relationship between nutrition and physical activity. Emphasize the importance of exercise.
Activities: Design a fitness and nutrition plan for a specific sport.
Week 9: Food Politics and Policies
Lesson Note: Discuss food-related policies and their impact on public health.
Activities: Mock debate on implementing a new food policy.
Week 10: Mindful Eating and Emotional Health
Lesson Note: Introduce mindful eating and its connection to emotional health.
Activities: Mindful eating exercises, journal reflections on emotional connections to food.
Week 11: Revision Week
Lesson Note: Review key concepts, clarify doubts, and provide additional support.
Activities: Group discussions, quiz on previous topics.
Week 12: Examination Week
Lesson Note: Conduct exams covering all topics discussed during the term.
Week 13: School Dismissal Week
Lesson Note: Summarize key takeaways from the term. Encourage students to maintain a balanced lifestyle during holidays.
Activities: Reflection on the term, distribute certificates of participation.
FAQs
What topics are covered in the SS2 Second Term Food and Nutrition lessons?
The second term focuses on practical and theoretical aspects of nutrition, including nutrients and their functions, dietary requirements for different age groups, meal planning, food preservation methods, and the principles of hygiene and sanitation in food handling.
How is the scheme of work structured for this term?
The scheme of work is organized into weekly lessons, each with clear objectives, teaching activities, practical exercises, and assessment methods. It ensures a balance between theory and practical demonstrations, with room for assignments and group discussions to reinforce learning.
What are the learning outcomes expected from the second term?
By the end of the term, students should be able to identify various nutrients and their sources, plan balanced meals for different individuals, apply basic food preservation techniques, and demonstrate proper hygiene practices during food preparation. They should also be able to analyze common nutritional problems and suggest suitable solutions.
How can teachers assess student performance effectively in this term?
Assessment is done through continuous evaluation, including class participation, practical demonstrations, quizzes, assignments, and end-of-term tests. Teachers may also use project work, such as meal planning exercises, to gauge students’ understanding and practical application of the lessons.
Also Read: SS2 First Term Food and Nutrition Lesson Note and Scheme of Work
