SS3 Second Term Food and Nutrition Lesson Note and Scheme of Work

Second Term: Food and Nutrition

Week 1: Food Processing and Labeling

Lesson: Understanding food processing methods

Activity: Analyzing food labels for nutritional information

Week 2: Functional Foods

Lesson: Exploring the concept of functional foods

Activity: Group project – Creating a presentation on a specific functional food

Week 3: Cooking Methods and Nutrient Retention

Lesson: Impact of cooking methods on nutrient content

Activity: Cooking demonstration – Comparing nutrient retention in various cooking techniques

Week 4: Food Additives and Preservatives

Lesson: Examining common food additives and preservatives

Activity: Group debate on the pros and cons of food additives

Week 5: Food Allergies and Intolerances

Lesson: Identifying and managing food allergies

Activity: Case study – Developing a plan for a fictional character with food allergies

Week 6: Sustainable Eating

Lesson: Discussing the environmental impact of food choices

Activity: Research and presentation on sustainable food practices

Week 7: Global Food Issues

Lesson: Addressing worldwide food security challenges

Activity: Group discussion on potential solutions to global food problems

Week 8: Career Opportunities in Food and Nutrition

Lesson: Exploring career paths in nutrition and food industry

Activity: Guest speakers – Professionals sharing their experiences in the field

Week 9: School-based Agricultural Programs

Lesson: Importance of school gardens and agricultural programs

Activity: Starting a small class garden project

Week 10: Culinary Arts and Food Presentation

Lesson: Basics of culinary arts and food presentation

Activity: Cooking competition – Students showcase their culinary skills

Week 11: Revision Week

Reviewing key concepts and preparing for end-of-term assessments

Week 12: Examination Week

Written examination assessing understanding of the second term’s content

Week 13: School Dismissal Week

Final reflections and discussions on applying knowledge beyond the classroom

Distribution of progress reports and certificates.