SS3 Food and Nutrition Scheme of Work | 1st & 2nd Term
Discover essential food and nutrition skills through the SS3 Food and Nutrition scheme of work, providing knowledge of consumer education, budgeting, and tailored dietary needs for various life stages. The first term focuses on core concepts like consumer habits and food budgeting, emphasizing on a strong foundation for the second term’s exploration of poultry preparation, hosting skills, and international dishes.
Being in SSS 3 this curriculum not only teaches you skills, it prepares you for your upcoming external exams, opening diverse pathways into nutrition, hospitality, and health-related fields.
SS3 Food and Nutrition Scheme of Work for First Term
Week 1: Consumer Education
- Understanding consumer education and its principles
- Exploring consumer agents and their operations: hawkers, sales agents, and network marketers
- Introduction to markets and distribution
Week 2: Consumer Agents’ Operations
- Definition and functions of consumer agents
- The role of government agencies and state regulations in consumer protection
Week 3: Food Budgeting
- Introduction to family budgeting and balancing primary vs. secondary needs
- Factors influencing budgeting, with a focus on food budgeting
- Creating effective shopping lists and managing food costs
Week 4: Choice and Storage of Foods
- Bulk purchasing and creating an efficient shop list
- Conducting a market survey and understanding food storage methods for perishables and nonperishables
- Factors affecting food selection and the types of storage equipment
Week 5: Choice and Storage of Foods (Continued)
- Understanding price lists, food lists, and bulk buying
- Difference between commercial and homemade foods, brand name, net weight, and gross weight
Week 6: Penalties for Manufacturing Misbranded and Adulterated Foods
- Defining misbranded and adulterated foods, and exploring penalties for their production
Week 7: Nutritional Needs of the Family
- Nutritional needs across life stages: infants, children, adolescents, adults, aged, pregnant, and lactating mothers
Week 8: Nutritional Needs of the Family (Continued)
- Factors affecting meal planning and creating balanced diets
Week 9: Nutrition and Health
- Definitions of different dietary groups: vegetarians, invalids, convalescents, overweight, and HIV/AIDS patients
- Types of vegetarian diets: strict, lacto, and lacto-ovo vegetarian diets
Weeks 10-13: Revision, Examination, Marking, and Recording
SS3 Food and Nutrition Scheme of Work for Second Term
Week 1: Nutrition and Health (Continued)
- Special diets for individuals with specific health conditions, including fever, infections, HIV/AIDS, overweight, and underweight
Week 2: Poultry
- Types of poultry, their nutritive value, and preparation for cooking
- Different methods of cooking poultry, factors to consider when choosing poultry, and storage methods
Week 3: The Art of Entertainment
- Being a good host or hostess and planning for events
- Issuing invitations, table settings (formal and informal), serving, and waiting etiquette
Week 4: The Art of Entertainment (Continued)
- Food habits, taboos, and the concept of food fads and fallacies
Week 5: Entertainment (Continued)
- Traditional dishes from India, Europe, China, America, and other African countries
Week 6: Entertainment (Continued)
- Preparing foods for special occasions such as weddings, thanksgiving services, birthdays, naming ceremonies, cocktails, and buffets
Week 7: Special Foods
- Techniques for preparing special dishes like fried rice, jollof rice, pounded yam and soup, and moi-moi
Week 8: Beverages
- Nonalcoholic beverages: coffee, tea, cocoa drinks, milk and egg drinks, fruit juices, lemonade, and punch
- Methods of preparation and service
Week 9: Réchauffé
- Meaning and methods of reheating or warming leftover food
Weeks 10-13: Revision, Examination, Marking, and Recording
Overview of SS3 Food and Nutrition Scheme of Work
Immerse yourself in the comprehensive SS3 Food and Nutrition curriculum, a meticulously designed programme that delves into the intricacies of consumer education, food budgeting, and nutritional needs across various life stages.
The two-term structure provides a seamless understanding of basic skills, ensuring you graduate with a profound understanding of the interconnectedness of food, nutrition, and health.
Term one lays the groundwork, exploring essential topics such as consumer protection, budgeting, meal planning, and nutritional requirements for diverse populations.
While, term two builds upon this foundation, focusing on practical skills in food preparation, event management, and international cuisine, including poultry preparation, hosting etiquette, and specialized dishes for various occasions.
This well-rounded curriculum expertly prepares you to exploit your career in nutrition, hospitality, and healthcare.
Recommended Textbooks for SS3 Food and Nutrition
- Essentials of Food and Nutrition by Dr. Samuel Adekunle
Covers core principles of food selection, nutrition needs, and consumer education.
- Food and Health Management by Tunde Ayodele
Provides you with in-depth information on dietary needs, health implications, and food budgeting.
- Hospitality and Culinary Arts by Foluke Ogunleye
Offers you a detailed guide on food preparation, entertainment, and international cuisine.
Recap
Explore the comprehensive SS3 scheme of work for Food and Nutrition, designed to equip students with practical knowledge in food selection, meal planning, and food storage.
Preparing you for exams and future careers in nutrition, hospitality, and health sciences, this scheme offers valuable insights into food, nutrition, and health management.
Focusing on foundational topics, the first term enlightens you with consumer education, food budgeting, and meal planning, defining consumer agents’ operations and exploring penalties for manufacturing misbranded and adulterated foods.
Delving into the second term, you prepare poultry for cooking, plan for events, and explore food habits, taboos, and international cuisine.
Preparing special occasion foods and beverages, you also learn reheating techniques and food storage methods.
Review the scheme, and note points like consumer education, food budgeting, and nutrition needs, preparing you for careers in nutrition, hospitality, and health.
DISCLAIMER: Everything on this page is based on our research of what is obtainable for schools in all the states in the country, including government and some private schools. Schemes of work normally undergo a series of reviews and some schools modify them to suit their specific needs.
While we do all our possible best to keep up with the latest and approved schemes of work in the country, check the specific template your school uses. For example, some private secondary schools integrate the British curriculum. If you teach in such schools, expect to see slight changes to what we offer on this page. If you have any questions or require personalised support, kindly feel free to contact us.
