Access well-structured lesson notes for Food & Nutrition for SS1 to SS3 students. These notes are designed to align with the WAEC and NECO syllabus, covering essential topics that help students prepare for exams and improve their understanding of food science and nutrition.
See our well-detailed Food & Nutrition lesson notes for SS1 to SS3 students, aligned with the WAEC and NECO syllabus. Improve your understanding of key topics.
FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES… Read More »TIME AND ENERGY MANAGEMENT
Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES USES CARE MIXER To mix cakes and pastry… Read More »LABOUR SAVING DEVICES
Kitchen can be described as the laboratory in the room were family meals are prepared. Kitchen equipment is the material used in the kitchen in carrying out food preparation effectively.… Read More »KITCHEN EQUIPMENT AND UTENSILS: USES, CARE & STORAGE OF EQUIPMENT
HERBS/ AND SPICES, FOOD FLAVOURING AND COLOURING Herbs and spices belong to a group of substances known as “Food Additives”. Food additives are substances deliberately added to food to improve… Read More »CONDIMENTS AND SEASONING (Foods Additives)
Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shellfish: The fin These are fish… Read More »SEA FOOD COOKERY
Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced from cows, horses, goats, sheep etc. The… Read More »MILK COOKERY
STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately 56 g, they… Read More »EGG COOKERY: STRUCTURE, NUTRITIVE VALUE, FACTORS & USES
Poultry refers to meat derived from some domesticated birds such as fowls, guinea fowls, turkeys, ducks and pigeons. The composition and nutritive value of poultry is similar to that of… Read More »POULTRY COOKERY: FOOD VALUES, FACTORS, PREPARATION & METHODS
Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres… Read More »MEAT COOKERY: NUTRITIVE VALUE OF MEAT, TYPES, METHODS,
The process by which the end products of digestion pass through the lining of the digestive tract is called absorption. Absorption takes place through the inner lining of the small… Read More »ABSORPTION
The food taken into our mouth requires some kind of alteration before they can be absorbed into the blood stream. Digestion is the process by which food molecules are broken… Read More »THE DIGESTIVE SYSTEM
Some diseases are caused by lack of or shortage of specific nutrients in the meals we take, when this happens one begins to show signs of health imbalance. When a… Read More »DIETARY DEFICIENCY
Mineral elements are also required in a very minor quantity by the body. They are inorganic in nature and perform a variety of functions like growth and vital metabolic activities.… Read More »MINERAL ELEMENTS
Vitamins are inorganic in nature. They are required in a very little quantity by the body. Vitamin can be classified into two main groups: Water soluble vitamins. Fat soluble vitamins… Read More »Vitamins
Fats and oil are another group of macro nutrients that is required by the body. It composes of carbon, oxygen and hydrogen. Excess carbohydrates and proteins can be converted into… Read More »FATS AND OILS
Protein is one of the three major macronutrients required by the body, along with carbohydrates and fats. It plays a crucial role in the growth, repair, and maintenance of body… Read More »PROTEINS
Nutrients that are required in a fairly large quantity by the body are referred to as macro nutrients while micro nutrients are required in a very little quantity. All these… Read More »BASIC FOOD NUTRIENTS
Food and nutrition is not an independent subject rather it is an area of study that cut across many other disciplines and also has a vital role to play in… Read More »Relationship between food and nutrition to other subjects
Career opportunities available in foods and nutrition are: Teaching. Dietetics. Hospitality and tourism Food science. Food science and technology. Food engineering. Hotel and catering management. Food research and development. Community… Read More »Career opportunities available in foods and nutrition
The search for food has been the occupation of mankind from the onset. Food is very important to our day to day life. Food can be defined as what nourishes… Read More »INTRODUCTION TO FOOD AND NUTRITION