BUDGETING
Budgeting is the process of preparing a budget. Household budget is a plan for future expenditures of a given household. Budgeting is the act of planning how to spend the… Read More »BUDGETING
SS 2 Food & Nutrition Notes (1st, 2nd & 3rd Term)
Welcome to the SS 2 Food & Nutrition Notes section, where you can access complete and up-to-date class notes for the 1st, 2nd, and 3rd terms.
These notes follow the WAEC and NECO syllabus closely and are crafted to help students understand key concepts in food science, meal planning, nutrition, and healthy living. Perfect for students, teachers, and exam preparation.
Download SS 2 Food & Nutrition notes for 1st, 2nd, and 3rd term. Well-organized, syllabus-based class notes to prepare for WAEC and NECO exams.
CONSUMER EDUCATION
PRINCIPLE OF CONSUMER EDUCATION Consumer education can be defined as the process of enlightening the public about their right as food purchases are concerned. It is the process of helping… Read More »CONSUMER EDUCATION
STORAGE OF ROOTS AND TUBERS
METHODS OF STORING ROOTS AND TUBERS BARNS: This method is used for storage for the yams. This involves the use of a small hut, built near the compound house or… Read More »STORAGE OF ROOTS AND TUBERS
STORAGE OF FOODS
Food storage refers to the keeping of the food for sometime before ultimate use. There are two aspects to food storage namely Post- harvest storage- This is the storage of… Read More »STORAGE OF FOODS
METHODS OF PRESERVATION OF FOODS
METHODS OF FOOD PRESERVATION There are different methods of preserving foods. However the type of method used depends on the nature of the food, length of preservation required, the facilities… Read More »METHODS OF PRESERVATION OF FOODS
PRESERVATION OF FOODS
Food commodities contain various nutrients which are useful to the human body for the performance of its various functions. Unfortunately, this reason also makes food easily susceptible because these nutrients… Read More »PRESERVATION OF FOODS
CONVENIENCE FOODS
Convenience foods are prepared food that have been preserved or processed to reduce or eliminate the time of preparation and cooking that may be required. They are answer for the… Read More »CONVENIENCE FOODS
SPECIAL NUTRITIONAL NEEDS
YOUNG CHILDREN (Infants 0 – 1 year and toddlers 1-2 years) Guidelines for providing children’s meal The food must be rich in protein for bodybuilding, energy foods for their activities,… Read More »SPECIAL NUTRITIONAL NEEDS
FLOURS FROM LOCAL FOOD STUFFS IN COOKERY
FLOURS FROM LOCAL FOOD STUFFS IN COOKERY IN NIGERIA Nigeria has a rich culinary tradition with a variety of local foodstuffs that can be used to make flours for cooking.… Read More »FLOURS FROM LOCAL FOOD STUFFS IN COOKERY
RAISING AGENT
Raising or leaving agents are substances that produce gas in flour mixtures which cause them to rise and become lighter, bigger and softer in texture and porous after cooking. The… Read More »RAISING AGENT
FLOUR MIXTURES
The term ‘flour’ refers to the powder derived from grounded wheat. The process of grinding the wheat to obtain the fine powder is called ‘milling’ During the process of milling,… Read More »FLOUR MIXTURES
TIME AND ENERGY MANAGEMENT II
Time management is the process of planning, organizing, implementing, and evaluating the use of time in order to accomplish or perform certain tasks or duties. Energy is the ability in… Read More »TIME AND ENERGY MANAGEMENT II
TIME AND ENERGY MANAGEMENT
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
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 EQUIPMENT AND UTENSILS: USES, CARE & STORAGE OF EQUIPMENT
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
CONDIMENTS AND SEASONING (Foods Additives)
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)
SEA FOOD COOKERY
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 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
EGG COOKERY: STRUCTURE, NUTRITIVE VALUE, FACTORS & USES
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 COOKERY: FOOD VALUES, FACTORS, PREPARATION & METHODS
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