Recent Scheme of Work on Foods & Nutrition

Syllabus for Senior Secondary

FIRST TERM
SSS 1 SSS 2 SSS 3
WEEK 1: Revision
WEEK 1: Revision
WEEK 1: Revision
WEEK 2

Theme: Nutrition And Health
Topic: Introduction to food and nutrition
Sub-Topic:
Content:
1. Definition of nutrition.
2. Importance of human. Nutrition: e.g.
maintenance of good health
3. Factors affecting food nutrition e.g.
availability of food
available income
foods in season
Ignorance
storage/preservation facility available etc
WEEK 2

Theme: Kitchen Management
Topic: Kitchen equipment and utensils
Sub-Topic:
Content:
Identification of different equipment for various tasks.
(a) large equipment mechanical equipment
(b) small equipment
WEEK 2

Theme: Consumer Education
Topic: Consumer education
Sub-Topic:
Content:
1. Meaning of consumer education.
2. Principles of consumer education.
3. Consumer agents :
- markets
- distributors
- hawkers
- sales agents
- network marketers
4. Consumer agents operations.
WEEK 3

Theme: Nutrition And Health
Topic: Introduction to food and nutrition (Cont.)
Sub-Topic:
Content:
1. Definition of nutrition.
2. Importance of human. Nutrition: e.g.
maintenance of good health
3. Factors affecting food nutrition e.g.
availability of food
available income
foods in season
Ignorance
storaqe/preservation facility available etc
WEEK 3

Theme: Kitchen Management
Topic: Kitchen equipment and utensils
Sub-Topic:
Content:
1. Use and care for kitchen equipment.
2. Storage of kitchen equipment.
WEEK 3

Theme: Consumer Education
Topic: Consumer education
Sub-Topic:
Content:
Government Agencies and regulations:
- World Food Agencies
- Federal Agencies, functions and regulations
- State Agencies: functions and regulations
WEEK 4

Theme: Nutrition And Health
Topic: Careers in food and nutrition
Sub-Topic:
Content:
1. Careers in Foods and Nutrition:
Teaching, Dietetics, Food science and Technology, Food engineering, Hotel and Catering Management, Hospitality and Tourism, Food Research and development, Community Nutrition, Clinical Nutrition, Home Science and Nutrition
2. Relationship between Foods and Nutrition and other subjects.
WEEK 4

Theme: Kitchen Management
Topic: Labour saving device
Sub-Topic:
Content:
1. Use of Labour saving devices.
2. Importance of Labour saving devices in the kitchen.
WEEK 4

Theme: Consumer Education
Topic: Food budgeting
Sub-Topic:
Content:
1. The family budget.
(a) primary and secondary needs
(b) factors influencing budgeting
2. Food budget:
(a) factors to consider when budgeting for food
(b) shopping list
(c) petty cash
(d) food cost
WEEK 5

Theme: Nutrition And Health
Topic: Careers in food and nutrition (Cont.)
Sub-Topic:
Content:
1. Careers in Foods and Nutrition:
Teaching, Dietetics, Food science and Technology, Food engineering, Hotel and Catering Management, Hospitality and Tourism, Food Research and development, Community Nutrition, Clinical Nutrition, Home Science and Nutrition
2. Relationship between Foods and Nutrition and other subjects.
WEEK 5

Theme: Kitchen Management
Topic: Labour saving device
Sub-Topic:
Content:
1. Operation of the Labour saving devices.
2. Factors to consider when choosing Labour saving devices.
WEEK 5

Theme: Consumer Education
Topic: Choice and storage of food stuff
Sub-Topic:
Content:
1. Bulk purchasing
- the shopping list. Market survey cost analysis.
2. Storage of foods
perishable foods
nonperishable foods
3. Factors affecting food selection
4. Storage equipment
5. Meaning of common terms :
- price list
- food list
- bulk buying
- commercial foods:
- home-made foods
- brand name
- net weight
- gross weight
WEEK 6

Theme: Nutrition And Health
Topic: Basic food nutrients
Sub-Topic:
Content:
1. Foods in the locality.
2. Various food nutrients: carbohydrates, Proteins, Fats and Oils Lipids), Vitamins, Minerals and Water.
3. Classification of food nutrients sources and functions.
WEEK 6

Theme: Kitchen Management
Topic: Labour saving device
Sub-Topic:
Content:
Care and maintenance of the Labour saving devices
WEEK 6

Theme: Consumer Education
Topic: ICPC
Sub-Topic:
Content:
1. Misbranded foods.
2. Adulterated foods
WEEK 7

Theme: Nutrition And Health
Topic: Basic food nutrients
Sub-Topic:
Content:
1. Foods in the locality.
2. Various food nutrients: carbohydrates, Proteins, Fats and Oils Lipids), Vitamins, Minerals and Water.
3. Classification of food nutrients sources and functions.
WEEK 7

Theme: Kitchen Management
Topic: Time and energy management in food preparation
Sub-Topic:
Content:
1. Meaning of time and energy management.
2. Tasks that require time and energy management.
WEEK 7

Theme: Nutrition And Health
Topic: Nutritional needs of the family
Sub-Topic:
Content:
1. Nutritional needs of :
a) infants and children
b) adolescents
c) adults
d) the aged
e) pregnant and lactating mothers.
2. Factors affecting meal planning.
3. Planning of adequate diets.
4. Test interpretation
WEEK 8

Theme: Nutrition And Health
Topic: Scientific study of food
Sub-Topic:
Content:
1. Measurements, Units and accuracy.
2. Protein tests: action of heat on complex protein, foam test, effect of alcohol on complex protein, million's test
3. Tests for Fat action of dry heat on fat blotting paper test
4. Carbohydrates: iodine test reaction of starch paste to litmus effect of heat on carbohydrates
5. Water content of food residual moisture
WEEK 8

Theme: Kitchen Management
Topic: Time and energy management in food preparation
Sub-Topic:
Content:
Importance of time and energy management in food preparation.
WEEK 8

Theme: Nutrition And Health
Topic: Special diet
Sub-Topic:
Content:
1. Meaning of: vegetarian invalid, convalescent, overweight, underweight, HIV/AIDS
2. Vegetarian diets strict vegetarian, lactovegetarian, lacto-ovo vegetarian
WEEK 9

Theme: Nutrition And Health
Topic: Scientific study of food (Cont.)
Sub-Topic:
Content:
1. Measurements, Units and accuracy.
2. Protein tests: action of heat on complex protein, foam test, effect of alcohol on complex protein, million's test
3. Tests for Fat action of dry heat on fat blotting paper test
4. Carbohydrates: iodine test reaction of starch paste to litmus effect of heat on carbohydrates
5. Water content of food residual moisture
WEEK 9

Theme: Kitchen Management
Topic: Time and energy management in food preparation
Sub-Topic:
Content:
Guidelines on time and energy management.
WEEK 9

Theme: Nutrition And Health
Topic: Special diet
Sub-Topic:
Content:
1. Invalid and convalescent diets
2. Diets for persons suffering from :
- fever and infection
- HIV and AIDS
- Overweight
- underweight

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

We provide educational resources/materials, curriculum guide, syllabus, scheme of work, lesson note & plan, waec, jamb, O-level & advance level GCE lessons/tutorial classes, on various topics, subjects, career, disciplines & department etc. for all the Class of Learners

SECOND TERM
SSS 1 SSS 2 SSS 3
WEEK 1: Revision
WEEK 1: Revision
WEEK 1: Revision
WEEK 2

Theme: Basic Human And Physiology Processes In Relation To Nutrition
Topic: Digestive system
Sub-Topic:
Content:
1. Meaning of digestion.
2. Definition of simple metabolic terms e.g. enzymes, absorption.
3. Digestion and absorption of nutrients (carbohydrates, proteins etc) in the mouth and esophagus.
4. Digestion and absorption of nutrients (carbohydrates, proteins etc) in the stomach and intestines.
5. Functions of enzymes e.g. ptyalin, amylase, trypsin, maltase etc
6. The role of water in digestion and absorption.
WEEK 2

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Flour mixture
Sub-Topic:
Content:
1. Types of flour in cookery.
a) whole wheat flour.
b) all-purpose flour.
c) instant blending flour etc.
2. Raising agents: Air. Baking powder, yeast, Palm Wine, Steam etc
WEEK 2

Theme: Entertainment
Topic: The art of entertainment
Sub-Topic:
Content:
1. Being a good host/ hostess: planning ahead, issuing of invitation and receiving guests (where applicable).
2. Table settings: formal table setting, informal table setting.
3. Serving of foods: waiting at table, clearing after meals.
4. Being a good guest: response to invitation, table manners
WEEK 3

Theme: Basic Human And Physiology Processes In Relation To Nutrition
Topic: Digestive system (Cont.)
Sub-Topic:
Content:
1. Meaning of digestion.
2. Definition of simple metabolic terms e.g. enzymes, absorption.
3. Digestion and absorption of nutrients (carbohydrates, proteins etc) in the mouth and esophagus.
4. Digestion and absorption of nutrients (carbohydrates, proteins etc) in the stomach and intestines.
5. Functions of enzymes e.g. ptyalin, amylase, trypsin, maltase etc
6. The role of water in digestion and absorption.
WEEK 3

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Flour mixture
Sub-Topic:
Content:
1. Four Mixtures a) Cakes, buns and sweets.
b) Pastries.
c) Breads
2. Food flavourings and colourings
a) Natural and artificial
b) food colouring materials.
WEEK 3

Theme: Entertainment
Topic: Cultural food habits
Sub-Topic:
Content:
1. Meaning of food habits and taboos
2. Food habits fads and fallacies taboos
3. Traditional dishes diches from different localities
4. Foreign dishes: Indian, European, Chinese, American, Other African countries
WEEK 4

Theme: Basic Human And Physiology Processes In Relation To Nutrition
Topic: Reproductive health
Sub-Topic:
Content:
1. Definition of Reproductive health.
2. Identification of male and female organs.
3. The relationship between nutrition and reproductive health.
4. Dietary deficiency diseases e.g. kwashiorkor, obesity, marasmus etc.
5. Signs, symptoms and causes of dietary deficiency diseases
WEEK 4

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Flour mixture
Sub-Topic:
Content:
Flours from local foodstuffs in cookery.
WEEK 4

Theme: Entertainment
Topic: Foods for special occasion
Sub-Topic:
Content:
1. Special occasions; weddings, thanksgiving service, birthdays, naming ceremonies, cocktails, buffet etc
2. Special foods Fried Rice Jollof Rice Pounded Yam/Soup Moi-moi Semo vita/soup
3. Preparation of food for special occasion
WEEK 5

Theme: Kitchen Management
Topic: Kitchen plans equipment and tools
Sub-Topic:
Content:
1. Kitchen plans
2. Cooking equipment selection, use and care.
3. Factors to consider: affordability of the equipment. Need for the equipment. Durability, availability of space, ease of operation
4. Use of different cleaning agents and abrasives commercial and local).
5. Abrasives: Vim, Eggshell, Sans, Pawpaw leaves, Charcoal, ashes.
WEEK 5

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Food study: eggs
Sub-Topic:
Content:
1. Types of eggs.
2. Nutritive value of eggs
3. Tests for eggs
4. Water test
5. Eye view test
WEEK 5

Theme: Food Preparation, Storage And Preservation
Topic: Beverages
Sub-Topic:
Content:
1. Non-alcoholic beverages: Coffee and tea methods of preparation and service
2. Cocoa drinks: hot cocoa
3. Milk and egg drinks
4. Fruit juices and drinks: lemonade, orange drink, pineapple juice and drink, punch etc
WEEK 6

Theme: Kitchen Management
Topic: Kitchen safety and hygiene
Sub-Topic:
Content:
1. Methods of handling kitchen equipment properly.
2. Reasons for maintaining safety in the kitchen.
3. Content and use of first Aid box.
4. Simple first Aid treatments e.g. cuts, burns and scalds etc.
5. Rules of personal hygiene.
6. Kitchen pests preventive measures e.g. fumigation, door/window netting, regular cleaning etc
7. Kitchen waste disposal measures
8. Food handling practices.
9. Food borne diseases.
10. Food sanitation laws e.g. NAFDAC, SON (Standard Organisation of Nigeria)
WEEK 6

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Food study: eggs (Cont.)
Sub-Topic:
Content:
1. Egg cookery
2. Uses of eggs
- in cookery
baking
- binding agent
- raising agent
- thickener
WEEK 6

Theme: Food Preparation, Storage And Preservation
Topic: Reshuffle (left over cookery)
Sub-Topic:
Content:
1. Meaning of "Reshuffle".
2. Left-over foods: reheating or warming of left over foods.
3. Use of left over foods in making new dishes :
reshuffle of meat,
reshuffle of vegetables.
reshuffle of fish,
reshuffle of other dishes
WEEK 7

Theme: Kitchen Management
Topic: Kitchen safety and hygiene (Cont.)
Sub-Topic:
Content:
1. Methods of handling kitchen equipment properly.
2. Reasons for maintaining safety in the kitchen.
3. Content and use of first Aid box.
4. Simple first Aid treatments e.g. cuts, burns and scalds etc.
5. Rules of personal hygiene.
6. Kitchen pests preventive measures e.g. fumigation, door/window netting, regular cleaning etc
7. Kitchen waste disposal measures
8. Food handling practices.
9. Food borne diseases.
10. Food sanitation laws e.g. NAFDAC, SON (Standard Organisation of Nigeria)
WEEK 7

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Milk and milk products
Sub-Topic:
Content:
Nutritive value of milk and milk products.
WEEK 7

Theme: Food Preparation, Storage And Preservation
Topic: Food study : meats
Sub-Topic:
Content:
1. Types and cuts of meat used for meal preparation e.g. beef, veal, pork, lamb, mutton, goat, game; offals- liver, heart, tripe, kidneys, gizzard etc.
2. Nutritive value of meat.
3. Factors to consider when choosing meat
WEEK 8

Theme: Kitchen Management
Topic: Kitchen safety and hygiene (Cont.)
Sub-Topic:
Content:
1. Methods of handling kitchen equipment properly.
2. Reasons for maintaining safety in the kitchen.
3. Content and use of first Aid box.
4. Simple first Aid treatments e.g. cuts, burns and scalds etc.
5. Rules of personal hygiene.
6. Kitchen pests preventive measures e.g. fumigation, door/window netting, regular cleaning etc
7. Kitchen waste disposal measures
8. Food handling practices.
9. Food borne diseases.
10. Food sanitation laws e.g. NAFDAC, SON (Standard Organisation of Nigeria)
WEEK 8

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Milk and milk products
Sub-Topic:
Content:
Types of milk
a) Animal types
- Fresh:-pasteurized, homogenized, sterilized
- Evaporated:- condensed, dry powdered
- Cultured:- "Nono", yoghurt
b) Plant milk source soybean
WEEK 8

Theme: Food Preparation, Storage And Preservation
Topic: Food study : meats
Sub-Topic:
Content:
1. Cooking methods.
2. Advantages and disadvantages of each cooking method.
3. Cow- beef
Poultry - birds of all sorts
Sheep - mutton
Pig - pork
Game - bush meat.
WEEK 9

Theme: Kitchen Management
Topic: ICPC
Sub-Topic:
Content:
1. Definition of ICPC.
2. Functions of ICPC
3. Penalties for such offences
4. Misappropriation of family food budget
WEEK 9

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Milk and milk products
Sub-Topic:
Content:
1. Types of milk products- "Wara" (local cheese).
2. Uses of milk
WEEK 9

Theme: Food Preparation, Storage And Preservation
Topic: Poultry
Sub-Topic:
Content:
1. Types of poultry chicken broilers, turkey goose, game
2. Nutritive value of poultry
3. Preparation of poultry for cooking.
4. Cooking methods: stewing, frying, grilling, roasting etc.
5. Factors to consider when choosing poultry.

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

We provide educational resources/materials, curriculum guide, syllabus, scheme of work, lesson note & plan, waec, jamb, O-level & advance level GCE lessons/tutorial classes, on various topics, subjects, career, disciplines & department etc. for all the Class of Learners

THIRD TERM
SSS 1 SSS 2 SSS 3
WEEK 1: Revision
WEEK 1: Revision
WEEK 1: Revision
WEEK 2

Theme: Food Preparation, Storage And Preservation
Topic: food study: main food, cereal, grains
Sub-Topic:
Content:
1. Types of cereal grains.
2. Nutritive value of cereal grains.
3. Processing, uses and choice of cereal grains.
4. Cooking methods.
WEEK 2

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Sea foods
Sub-Topic:
Content:
Types of fish in local and sea waters.
WEEK 2

Theme:
Topic:
Sub-Topic:
Content:

WEEK 3

Theme: Food Preparation, Storage And Preservation
Topic: food study: main food, cereal, grains (Cont.)
Sub-Topic:
Content:
1. Types of cereal grains.
2. Nutritive value of cereal grains.
3. Processing, uses and choice of cereal grains.
4. Cooking methods.
WEEK 3

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Sea foods
Sub-Topic:
Content:
1. Nutritive value of sea foods.
2. Classes of seafood
- fin fish:-Iean and fat - shell fish:-oysters and mollusks.
WEEK 3

Theme:
Topic:
Sub-Topic:
Content:

WEEK 4

Theme: Food Preparation, Storage And Preservation
Topic: High / low extraction rate flour
Sub-Topic:
Content:
Usefulness of low extraction rate flour
WEEK 4

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Sea foods
Sub-Topic:
Content:
Cooking methods:- baking, grilling, poaching, frying, stewing.
WEEK 4

Theme:
Topic:
Sub-Topic:
Content:

WEEK 5

Theme: Food Preparation, Storage And Preservation
Topic: Legume grains
Sub-Topic:
Content:
1. Types of legume grains.
2. Importance of legume grains.
3. Nutritive value of legume grains.
4. Cooking methods for legume grains.
WEEK 5

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Condiment and seasonings
Sub-Topic:
Content:
Types of herbs and spices- local herbs :- local curry leaves, scent
·leaves(Yoruba
- effirin, Igbo -nchuawu)

-local spices:- ginger, garlic, pepper

-foreign herbs
- bay leaf, parsley
-foreign spices curry powder, thyme.
WEEK 5

Theme:
Topic:
Sub-Topic:
Content:

WEEK 6

Theme: Food Preparation, Storage And Preservation
Topic: Fruits and vegetables: fruits
Sub-Topic:
Content:
1. Types of fruits
2. Nutritive value of fruits.
3. Differences between fruits and vegetables.
4. Factors affecting the choice of fruits.
5. Preparation and serving of fruits.
WEEK 6

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Condiment and seasonings
Sub-Topic:
Content:
1. Use of spices in cookery.
2. Flavourings and colourings.
WEEK 6

Theme:
Topic:
Sub-Topic:
Content:

WEEK 7

Theme: Food Preparation, Storage And Preservation
Topic: Fruits and vegetables: fruits (Cont.)
Sub-Topic:
Content:
1. Types of fruits
2. Nutritive value of fruits.
3. Differences between fruits and vegetables.
4. Factors affecting the choice of fruits.
5. Preparation and serving of fruits.
WEEK 7

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Storage and preservation of foods
Sub-Topic:
Content:
1. Meaning of convenience foods.
2. Reasons for food preservation.
WEEK 7

Theme:
Topic:
Sub-Topic:
Content:

WEEK 8

Theme: Food Preparation, Storage And Preservation
Topic: Vegetables/ fruits
Sub-Topic:
Content:
1. Types of vegetables.
2. Nutritive value of vegetables.
3. Factors affecting choice of vegetables.
4. Cooking methods for vegetables.
5. Salads garnishing deserts.
WEEK 8

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Storage and preservation of foods
Sub-Topic:
Content:
1. Type of foods to be preserved
- local
- foreign
2. Preservation of food
- preparation of food for preservation
- methods of food preservation
WEEK 8

Theme:
Topic:
Sub-Topic:
Content:

WEEK 9

Theme: Food Preparation, Storage And Preservation
Topic: Vegetables/ fruits (Cont.)
Sub-Topic:
Content:
1. Types of vegetables.
2. Nutritive value of vegetables.
3. Factors affecting choice of vegetables.
4. Cooking methods for vegetables.
5. Salads garnishing deserts.
WEEK 9

Theme: Food Preparation, Storage And Preservation Of Food
Topic: Storage and preservation of foods
Sub-Topic:
Content:
1. Storage of foods
2. Convenience foods
a) Types
b) Uses
c) Advantages and disadvantages
d) guidelines for selecting convenience foods
WEEK 9

Theme:
Topic:
Sub-Topic:
Content:


WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

WEEK 10: REVISION AND EXAMININATION

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Facts about Teachers

● ● ● Teachers Are Great No Controversy.

● ● ● Teachers are like candles, they burn themselves to light others.

● ● ● Teachers don't teach for the money.

● ● ● Every great mind was once taught by some brilliant teachers.

● ● ● Teachers are the second parents we have.

● ● ● If you can write your name, thank your teacher.

Teaching slogans

● ● ● Until the learner learns the teacher has not taught.

● ● ● I hear and forget, I see and remember, I do and know.

● ● ● The good teacher explains. The superior teacher demonstrates. The great teacher inspires.

We provide educational resources/materials, curriculum guide, syllabus, scheme of work, lesson note & plan, waec, jamb, O-level & advance level GCE lessons/tutorial classes, on various topics, subjects, career, disciplines & department etc. for all the Class of Learners