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.
