SS2 Third Term Food and Nutrition Lesson Note and Scheme of Work

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.