Lesson Notes, Audio Lessons, Exam Questions
Lesson Notes, Audio Lessons, Exam Questions
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.
HERBS/ AND SPICES, FOODS 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 the appearance, colour, texture, flavour, nutritive values, aroma and taste…
Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shell fish: The fin are fish with fins on their bodies, they are further classified into…
MILK AND MILK PRODUCTS 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 commonly used worldwide is cow milk.…
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 are covered with a hard protective shell which can be…
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 meat from animals. In poultry, especially fowls and turkeys, the…
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 are joined together and connected by to the bones of…
This is the way and manner by which food is dished out and served so that it looks appetizing for the guest to enjoy usually, two or three course meals are served. Importance of food services It prevents food wastage.…
Types of parties include; housewarming, naming, birthday, wedding etc. Also, there are special foods peculiar to special occasions such as cocktails, buffets, luncheons etc. Types of Parties Parties can be categorized into various types based on their nature, purpose, and…
Food plays an important role in our day to day life. This implies that the service of food has always been associated with intimate human relationship. For a celebration, there must be a host/ hostess and guests. The guests are…
Before drafting or buying a pattern, it is necessary to have accurate body measurements. Ask someone to take your body measurements for accuracy and good fit. Body measurements can be divided into two categories: Objective By the end of the…
Malaria: Malaria is caused by a parasite which is spread by the anopheles mosquito. Typhoid: Typhoid is caused by a bacteria found in urine or faeces. Cholera: Cholera is caused by a bacteria found in contaminated water and food. Dysentery:Dysentery is caused…
Properties of Synthetic Fibres Synthetic fibres are made from chemical substances which are mainly derived from coal, oil or petroleum products. There are properties that are common to all synthetic fibres. Desirable Properties of Synthetic Fibres Undesirable Properties of Synthetic…
Wool What is wool? Wool is the hair or fur from animals such as sheep, goats or camels. Desirable Properties of Wool It has a natural crimp which makes it warm to wear. Wool is resilient making it crease resistant. Wool…
Cotton is absorbent making it suitable for towels and undergarments. Cotton is a strong fibre and can withstand the friction required in laundry work. This makes it suitable for school uniforms, children’s clothing and bed linen. Cotton can withstand mild…
Roasting Method Cooking food using direct source of heat which can be done using an oven or over a charcoal fire. Ensure frequent basting or turning of food to keep it moist and ensure even cooking. Food to be roasted…
The following sub-topics will be covered under this topic: Fibres Fibres are classified into two main groups: 2. Man-made 3. Wool fibre Natural Fibres Animal Fibres Plant Fibres Man-made Fibres These are fibres that are not made purely from natural…
This is cooking food using steam from boiled water. Steaming can be done directly or indirectly. Have water boiling prior to steaming. The steamer must have a tight fitting lid to avoid loss of steam. The temperature of the water…
Stewing is cooking food in a measured amount of liquids. Once the food has boiled it is allowed to simmer. Sufficient amount of liquid water or stock should be added for a stew of the right consistency. The saucepan or…
Boiling is cooking food completely immersed in boiling water. General Rules Eggs, Meat, Starchy foods like Sweet Potatoes, Maize, Rice, Beans, Githeri, Bone soup General Rules for Boiling Most foods should be put in cold water and then heated to…
What is cooking? Cooking is a process of preparing food by applying heat. Discuss reasons for cooking food. Identify different methods of cooking. State general rules for different methods of cooking. Why do we cook food? Factors that Determine Methods…