Week 1-2: Introduction to Food and Nutrition
Lesson Note:
Discuss the importance of food and nutrition.
Introduce basic concepts of nutrients and their functions.
Activities: Group discussions on daily dietary habits.
Scheme of Work:
Week 1: Understanding the food pyramid.
Week 2: Identifying essential nutrients.
Week 3-4: Carbohydrates and Proteins
Lesson Note:
Explore sources and functions of carbohydrates and proteins.
Practical cooking sessions to demonstrate food preparation.
Activities: Recipe analysis and hands-on cooking.
Scheme of Work:
Week 3: Focusing on carbohydrates.
Week 4: In-depth study of proteins.
Week 5-6: Fats and Vitamins
Lesson Note:
Investigate various types of fats and their impact on health.
Explore different vitamins and their roles in the body.
Activities: Creating a balanced meal plan.
Scheme of Work:
Week 5: Understanding fats in the diet.
Week 6: Exploring the world of vitamins.
Week 7-8: Minerals and Water
Lesson Note:
Examine essential minerals and their significance.
Discuss the importance of water in the diet.
Activities: Research and presentation on mineral-rich foods.
Scheme of Work:
Week 7: Focusing on minerals.
Week 8: Emphasizing the role of water.
Week 9-10: Food Safety and Hygiene
Lesson Note:
Address foodborne illnesses and safe food handling practices.
Practical demonstrations on food hygiene.
Activities: Creating a food safety checklist.
Scheme of Work:
Week 9: Understanding foodborne illnesses.
Week 10: Implementing proper food hygiene practices.
Week 11: Revision Week
Lesson Note:
Review key concepts from previous weeks.
Conduct quizzes and group discussions for reinforcement.
Activities: Group study sessions and interactive quizzes.
Week 12: Examination Week
Lesson Note:
Administer comprehensive exams covering all topics.
Provide a platform for questions and clarification.
Activities: Final written examination.
Week 13: School Dismissal Week
Lesson Note:
Summarize the course and its practical applications.
Distribute certificates of completion.
Activities: Closing ceremony and reflections on the course.
Note: Adjust the content based on the specific syllabus and curriculum of SS3 First Term Food and Nutrition.
FAQs
What topics are covered in the SS3 First Term Food and Nutrition lesson note?
The first term for SS3 Food and Nutrition typically covers topics such as the principles of nutrition, classification of nutrients, functions of food nutrients, balanced diet, malnutrition, and methods of food preparation and preservation. Each topic is designed to build on students’ previous knowledge while preparing them for practical applications and exams.
How is the scheme of work for SS3 Food and Nutrition structured?
The scheme of work is usually organized by weeks, specifying the topics to be taught, learning objectives, teaching methods, and assessment activities. For example, Week 1 might focus on the introduction to nutrition and its importance, Week 2 on classification of nutrients, and subsequent weeks on functions, dietary requirements, and practical demonstrations.
What teaching methods are recommended for delivering the Food and Nutrition lessons?
Effective teaching methods include a combination of lectures, class discussions, group activities, practical demonstrations, and project work. Visual aids like charts and diagrams, as well as interactive activities such as food analysis or meal planning exercises, help students understand concepts better and develop practical skills.
How can students use the lesson note to prepare for exams?
Students can use the lesson note to review key concepts, understand nutrient functions, and practice questions provided in the notes. It also serves as a guide for practical skills, helping students plan and prepare balanced meals, conduct food preservation techniques, and apply theoretical knowledge to real-life scenarios.
Also Read: SS1 Third Term Agricultural Science Lesson Note and Scheme of Work
