Third Term: Food and Nutrition
Week 1-2: Food Safety and Hygiene
Lesson Note: Explore principles of food safety and hygiene. Discuss the importance of proper handling, storage, and preparation.
Activities: Food safety inspection in a hypothetical kitchen, group projects on creating awareness posters.
Week 3-4: Functional Foods and Nutraceuticals
Lesson Note: Introduce functional foods and their health benefits. Discuss the concept of nutraceuticals.
Activities: Research and presentation on a specific functional food or nutraceutical.
Week 5-6: Aging and Nutritional Needs
Lesson Note: Examine nutritional requirements for different life stages, with a focus on aging.
Activities: Create a meal plan suitable for the nutritional needs of elderly individuals.
Week 7-8: Public Health Nutrition and Community Outreach
Lesson Note: Discuss the role of nutrition in public health. Explore community-based nutrition programs.
Activities: Plan and execute a community nutrition outreach project.
Week 9-10: Food Ethics and Sustainability
Lesson Note: Explore ethical considerations in food production and consumption. Discuss sustainable food choices.
Activities: Debate on ethical issues related to the food industry, design a sustainable meal plan.
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 apply their nutritional knowledge in real-life situations.
Activities: Reflection on the term, distribute certificates of participation.
Feel free to tailor and expand upon these outlines to suit the specific needs and curriculum of your class.
FAQs
What are the main topics covered in the SS2 Third Term Food and Nutrition syllabus?
The SS2 Third Term syllabus in Food and Nutrition typically covers topics such as meal planning, dietary modifications, nutrient requirements for different age groups, food hygiene and safety, and practical cooking skills. These topics aim to enhance students’ understanding of balanced diets and healthy living.
How is the scheme of work structured for the third term?
The scheme of work is organized by weeks, specifying the lesson objectives, content, teaching activities, and evaluation methods for each topic. It ensures that students progressively learn both theoretical concepts and practical skills, with adequate time allocated for demonstrations and assessments.
What are the key learning outcomes expected at the end of the term?
By the end of the third term, students are expected to demonstrate the ability to plan nutritious meals, apply safe food handling practices, modify diets for specific health needs, and understand the importance of nutrition in maintaining overall health. They should also be able to perform simple cooking techniques effectively.
How can students use the lesson notes effectively?
Students can use the lesson notes to review key concepts, prepare for class discussions, complete practical exercises, and revise for examinations. The notes serve as a guide to understanding both theoretical and practical aspects of food and nutrition, helping students connect classroom learning to everyday dietary practices.
Also Read: SS2 Second Term Technical Drawing Lesson Note and Scheme of Work
