SECOND TERM SCHEME OF WORK FOR JSS3 HOME ECONOMICS LESSON NOTE

Week 1 –Scientific Study Of Foods

Week 2 – Meal Planning I

Week 3 – Meal Planning II

Week 4 –  Buying Of Foods

Week 5 – Food Preservation And Storage

Week 6 – Kitchen Equipment And Utensils

Week 7 – Revision/Examination

Week 8 – Examination

 

Each week’s content is summarized.

Week 1 – Scientific Study Of Foods

Food is any edible material, usually of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life or life processes.

CHARACTERISTICS OF FOOD STORAGE

The various food nutrients differ from each other in their: –

1. Physical properties: These include their structural appearances and it may change when it is treated in certain ways.
2. Chemical properties: These include the chemical compositions of the nutrients. A chemical property is any of a material’s properties that becomes evident during a chemical reaction; that is, any quality that can be established only by changing a substance’s chemical identity. Or the behaviour of a substance when it undergoes chemical change or reaction.

2. CHARACTERISTICS OF PROTEIN

1. Proteins are made up of carbon, hydrogen and nitrogen
2. The elements arrange themselves in different combinations to form amino acids.
3. Proteins are digested by enzymes called protease

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Week2  Meal Planning I

Meal planning can be defined as taking the time to plan nutritious meals  for a specified time . It is the process of planning the type of food the family wants. To plan healthy family meals, the groups and classes of foods must be put into consideration.

Meal planning is also the implementation of the principle of nutrition in one’s daily diet in an appetizing manner. Once a meal plan is drawn up, corresponding ingredients can be purchased for the specified meals on the plan.

To enable a meal planner prepare meals that will supply the nutritional needs of every member of the family, it is necessary to eat balanced meals. A balanced meal is one that contains all food nutrient in correct quantities for a given person. Meal planning involves choosing a menu or a list of foods that will be included in a meal.

Balanced Meal: A balanced diet includes three meals that together account for the recommended daily servings from each group every day. By ensuring that half the foods consumed in a day are fruits and vegetables and the other half are made up of grains and protein with a small amount of low-fat dairy, individuals can ensure a diet that is balanced and healthy . This kind of meals contain all six classes of foods.

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Week 3 – Meal Planning Ii

For previous note on meal planning, visit: https://passnownow.com/namaste-lesson/meal-planning-i/

NUTRITIONAL NEEDS OF DIFFERENT PEOPLE IN THE FAMILY

• Young children (in fact 0-1 year and toddlers 1-2 year(s) young children are growing rapidly. They are also very active; they require food for growth and their activities.

GUIDELINES FOR PROVIDING CHILDREN’S MEALS

1. The food must be rich in protein, energy foods, minerals and vitamins.
2. Their food should be rich in milk, meat, fish, eggs, legumes,
3. Meal times should be regular.
4. Young children’s meals must be cooked by the most easily digested methods.
5. An excessive consumption of sweets and candies that may lead to tooth decay should be avoided

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Week 4  BUYING OF FOODS

Food is very important for good health. It is necessary that family food purchase be carefully planned, carried out and properly stored to prevent wastage and ensure that food is safe and hygienic.

IMPORTANCE OF BUYING GOOD QUALITY FOODSTUFFS

1. Good quality foodstuffs are fresh and wholesome
2. Their nutrient contents are still intact
3. They keep well in storage
4. They are not yet attacked by food spoilage organisms
5. They are appetizing and taste good
6. They are economical because there is little or no wastage
7. They have good appearance

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Week 5 – Food Preservation And Storage

Food preservation is the caring or treating food in a way that it will keep in good condition for a long period of time or for future use. Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms into food. Food preservation is the process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage.

REASONS FOR PRESERVING FOOD

1. Some foods are seasonal that is they are plenty at a time and not available at other periods
2. In some farming communities, food is produced in abundance and need to be preserved for sales in cities or during scarcity
3. Preservation is also necessary to prevent food spoilage.
4. Save money by buying in bulk and seasonally.
5. Convenience – Ready to serve in minutes.

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Week 6 – Kitchen Equipment And Utensils

 

Kitchen tools are those materials used in day to day activities in the kitchen while equipment are those ones that are bigger in size than cooking tools. A good knowledge of equipment and utensils used in food preparation is necessary to assist us in choosing appropriate methods of cooking a particular type of food with suitable equipment/ utensils. Much energy, time and labor can be saved if appropriate utensils are involved in food preparation. Those equipment and utensils which are powered by electricity or gas are kitchen appliances. A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions.

FACTORS AFFECTING THE CHOICE AND USE OF COOKING UTENSILS AND EQUIPMENT

1. Choose the right type of utensils or equipment for a specific job.
2. The equipment should be suitable and convenient for the user
3. It should be durable, efficient and should be able to save time, labor and money
4. It should be simple to use and clean
5. If it has a lid, it should fit closely
6. The sauce pans and pots should have heat resistant and insulating handles.
7. The size of the family should be considered as well as the money available for the purchase of such utensils
8. The materials from which the utensils are made should not rust easily.

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Week 10 – Revision/Examination

Overview – This week, there will be a revision on all the topics covered this term, from the concept of position to machines. We shall also be examined on all we have learnt this term.

Week 11 – Examination

Overview – This week, we shall be examined on all we have learnt this term.