SS1 Second Term Food and Nutrition Lesson Note and Scheme of Work

 

Week 1: Review and Introduction to Second Term

Lesson Note:

 

Brief recap of key concepts from the first term.

Introduction to the focus areas for the second term.

Scheme of Work:

 

Class discussion: Share memorable experiences from the first term.

Overview of the upcoming lessons and activities.

Week 2: Food Preservation Techniques (Continued)

Lesson Note:

 

In-depth study of advanced food preservation methods.

Sustainable approaches to food preservation.

Scheme of Work:

 

Hands-on workshop: Practice advanced food preservation techniques.

Group project: Analyze and present a sustainable food preservation method.

Week 3: Meal Planning for Special Dietary Needs

Lesson Note:

 

Further exploration of adapting meals for specific dietary requirements.

Practical tips for accommodating various dietary needs.

Scheme of Work:

 

Guest speaker: Chef specializing in special dietary meals.

Group activity: Create a special dietary meal plan.

Week 4: Culinary Arts and Creativity

Lesson Note:

 

Introduction to culinary arts and artistic presentation of meals.

Encouraging creativity in cooking.

Scheme of Work:

 

Cooking competition: Students showcase creative and visually appealing dishes.

Class discussion on the importance of presentation in culinary arts.

Week 5: Nutrition and Physical Activity

Lesson Note:

 

Relationship between nutrition and physical well-being.

Importance of a balanced diet for active individuals.

Scheme of Work:

 

Physical activity session: Incorporate exercise into the curriculum.

Group project: Develop a fitness and nutrition plan for a fictional athlete.

Week 6: Consumer Education in Food Choices

Lesson Note:

 

Understanding food labels and making informed choices.

Consumer rights and responsibilities.

Scheme of Work:

 

Field trip: Visit a local grocery store for a practical understanding of food labels.

Group activity: Analyze and compare food products based on nutritional information.

Week 7: Sustainable Food Practices

Lesson Note:

 

Importance of sustainable and ethical food choices.

Impact of food production on the environment.

Scheme of Work:

 

Documentary viewing: Explore sustainable food production practices.

Group discussion: Brainstorm ways to promote sustainability in daily food choices.

Week 8: Food and Culture: A Deeper Dive

Lesson Note:

 

In-depth exploration of the cultural significance of food.

Cultural rituals and traditions related to food.

Scheme of Work:

 

Guest speaker: Anthropologist specializing in food culture.

Group project: Create a presentation on the role of food in a specific culture.

Week 9: Food Trends and Innovations

Lesson Note:

 

Current trends and innovations in the food industry.

Influence of technology on food consumption.

Scheme of Work:

 

Research project: Investigate a recent food trend or innovation.

Class discussion: Analyze the impact of technology on modern food choices.

Week 10: Culmination and Reflection

Lesson Note:

 

Recap of the second term’s key learnings.

Student reflections on personal growth in food and nutrition knowledge.

Scheme of Work:

 

Culinary showcase: Students present their favorite dishes created during the term.

Self-assessment: Students reflect on their progress and set personal goals.

Week 11: Revision Week

Activities:

 

Review important concepts from the second term.

Address any remaining questions or concerns.

Week 12: Examination Week

Activities:

 

Written examination covering the second term’s syllabus.

Practical examination: Demonstrate advanced culinary skills and knowledge.

Week 13: School Dismissal Week

Activities:

 

Final farewell and celebration of achievements.

Distribution of report cards and academic feedback.