Category: Learners

3-Dimensional Shapes

At the end of this lesson, the students should be able to understand 3-Dimensional Shapes

Land and peoples of Nigeria

Describe the main geographical features of Nigeria.
Locate the various Nigerian people on map of the country.
Identify the impact of geography on the history of the people of Nigeria.

Land and peoples of Nigeria

Describe the main geographical features of Nigeria.
Locate the various Nigerian people on map of the country.
Identify the impact of geography on the history of the people of Nigeria.

Vegetables/ fruits

The students should be able to: identify the different vegetables.
discuss the nutritive value of vegetables/fruits
state the factors affecting the choice of vegetables/fruits.
_ prepare vegetables using appropriate cooking methods.
Utilizing such in salad desert

Fruits and vegetables: fruits

Students should be able to: identify different types of fruits.
state the nutritive value of fruits.
differentiate between fruits and vegetables.
discuss the factors to consider while choosing fruits.
prepare and serve fruits in various ways.

Legume grains

Students should be able identify the different legume grains.
state the importance of legume grains.
discuss the nutritive value of legumes.
process some lequme grains into flour,
prepare meals from legume grains using appropriate cooking methods.

food study: main food, cereal, grains

Students should be able to: identify different cereal grains.
discuss the nutritive value of cereals and process cereal grains into flours.
prepares meals from cereal grains using appropriate cooking methods.

ICPC

Students should be able to: Define the word ICPC.
State functions of ICPC
Penalties for such offences

Kitchen safety and hygeine

Students should be able to: handle kitchen equipment properlyand carefully to avoid accidents.
explain the importance of safety in the kitchen.
explain the content and use of a simple first Aid box.
use some first aid items to treat some kitchen accidents.
List the rules of personal hygiene.
Discuss the dangers of kitchen pests and how to prevent them.
Mention some acceptable food handling practices.
Discuss the diseases transmitted through poor food handling.
Mention the food sanitation laws

Kitchen plans equipment and tools

Students should be to: list types of kitchen
identify the types of equipment required in the kitchen.
choose kitchen equipment correctly.
use and care for equipment properly.
list differentcleaning agents and classify them according to their uses.

Reproductive health

Students should be able to define reproductive health.
identify male and female reproductive organs.
explain the relationship between adequate nutrition and reproductive health.
explain the meaning of dietary deficiency diseases.
discuss the signs, symptoms and causes of dietary deficiency diseases.

Digestive system

The meaning of digestion.
Defining simple metabolic terms.
Describing the digestive processes of each nutrient in the mouth and oesophagus.
Describing the digestive processes of each nutrient in the stomach and intestine.
Discussing different enzymes in relation to different nutrients.
Explaining the role of water and roughages in the digestive process.

Basic food nutrients

Students should be able to:
Identify the various foods in the locality.
List the various food nutrients.
Classify the various local foods according to their nutrient quality and function.

Money

Define money;
Tell the history of money;
List the functions of money;
State the qualities of money;
Describe forms of money.