In Senior Secondary 1 (SS1) in Nigeria, the Food and Nutrition scheme of work provides students with essential insights into healthy living and dietary habits. This subject covers the science of nutrients, their sources, roles, and the significance of maintaining a balanced diet. It examines the connection between food consumption and overall health, highlighting the prevention of nutritional deficiencies and lifestyle diseases.
By studying Food and Nutrition in SSS1 using the Lagos state unified scheme of work, students gain knowledge in food preparation, safety, and preservation, fostering a thorough understanding of sustaining good health through proper nutrition.
In senior secondary school 1, students are assessed in Food and Nutrition based on the school’s prerogative. However, typically, they are evaluated through tests or quizzes (Continuous Assessment Tests), practical exercises, and end-of-term exams.
Grading follows a scale from A to F, with A representing excellent performance, typically scoring around 70% or 80%, and F indicating failure, usually below 50% or 45%.
| LAGOS STATE MINISTRY OF EDUCATION: UNIFIED SCHEMES OF WORK FOR SENIOR SECONDARY SCHOOLS | ||
| Food and Nutrition Scheme of Work for Senior Secondary Schools 1(SSS1) | ||
| Class | S.S.S 1 | |
| Subject | Food and Nutrition | |
| Term | First Term | |
| Week | Topic | Breakdown |
| THEME 1: NUTRITION AND HEALTH | ||
| 1 | Introduction to food and nutrition. | 1. Definition of basic terms in food and nutrition e.g. food, nutrition, antineutron, malnutrition; pro-vitamin etc. 2. Importance of foods and nutrition. 3. Factors affecting foods and nutrition e.g. available income; availability of food, foods in season etc. |
| 2 | Careers in food and nutrition. | Careers in foods and nutrition, e.g.-Teaching, Dietetics,-Food sc and Tech, food engineering, community nutrition; clinical nutrition; hotel and catering mgt; etc. |
| 3 | Interrelationship of food and nutrition to other subjects. | Relationship between food and nutrition to other subjects. |
| 4 | Foods in the locality. | 1. Foods in the locality. 2. Nutrients quality 3. Functions according to their nutrient quality. |
| 5 | Basic food nutrients (carbohydrates). | 1. Composition 2. Classification. 3. Functions 4. Dietary deficiencies. 5. Food sources of carbohydrates. |
| 6 | Proteins | 1. Composition. 2. Classification 3. Complementary and supplementary values of protein. 4. Functions. 5. Dietary deficiencies 6. Food sources. |
| 7 | Fats and Oils | 1. Difference between fats and oils. 2. Classification. 3. Functions. 4. Dietary deficiency symptoms/diseases 5. Food sources. |
| 8 | Vitamins | 1. Chemical names. 2. Classifications. 3. Functions. 4. Deficiency, symptoms/diseases 5.Food sources. |
| 9 | Minerals | 1.Classifications. 2.Functions. 3.Deficiency, symptoms/diseases 4.Food sources |
| 10 | Water | 1. Chemical 2. Composition. 3. Functions. 4. Food sources |
| 11 | Revision | |
| 12 | Examination | |
| Term | Second Term | |
| Week | Topic | Breakdown |
| 1 | Scientific Study of Foods. | Measurements,units and accuracy; -Food weighed -Nutrient weight. -Uses of scales weights and handy measures. |
| 2 | Effects of Heat on Nutrient | Effects of heat on carbohydrates -Proteins. -Fats and oil -Minerals and -Vitamin. |
| 3 | Tests for protein | -Foam test. -Million test. -Biuret test -Coagulation test. |
| 4 | Test for (a). Carbohydrate (b). Fats and Oils | -Iodine test -Litmus -Blotting paper test -Sudan iii test. -Ethanol test. |
| 5 | The digestive system. | Definition of simple metabolic digestion, absorption, utilization, enzymes. |
| 6 | Digestion and Absorption. | The digestion process from the mouth the stomach the duodenum the small intestine or Ileum. |
| 7 | Reproductive health. | -Definition. -Identification of female and male reproductive organs. -Relationship between nutrition and productive health |
| 8 | Kitchen plans, equipments and tools. | 1. Definition. 2. Kitchen plans or layout. 3. Factors that affect size of a kitchen 4. Advantages of a well planned kitchen. |
| 9 | Kitchen plans, equipment and tools, and utensils | 1. Factors to consider when selecting kitchen equipment tools. 2. Large kitchen equipment, selection, and care. |
| 10 | Small or moveable tools or utensils | 1. Small or movable utensils, selection, use and care. 2. Labour saving devices. |
| 11 | Revision | |
| 12 | Examination |
| Term | Third Term | |
| Week | Topic | Breakdown |
| THEME 1: KITCHEN MANAGEMENT | ||
| 1 | Cleaning agents and abrasives | 1. Definition. 2. Types 3. Commercial 4. Local. |
| 2 | Safety habits in the kitchen. | 1. Causes of accident in the kitchen. 2. Measures to prevent falls. 3. Measures to prevent burns and scaled |
| 3 | Measures to prevent cuts, suffocation and accidental poisoning | 1. Measures to prevents cut. 2. Measures to prevent suffocation and accidental poisoning. |
| 4 | content and use of first aid box, simple first aid treatment. | 1. Definition 2. Content and use of a first aid box. 3. Simple first aid treatment for cuts, burns and scald. |
| 5 | Hygiene:personal hygiene. | 1. Definition. 2. Personal hygiene 3. Rules for personal of the food handler |
| 6 | Kitchen hygiene | 1. Definition. 2. Rules of kitchen hygiene. |
| 7 | Food hygiene | 1. Definition. 2. Rules of kitchen hygiene. |
| 8 | Waste and refuse disposal. | 1.Methods of waste disposal. 2. Use of refuse bins and bags. 3. Use and care of bins. Pests and pest control. |
| 9 | Food borne diseases. | 1. Food poisoning. 2. Food infection. 3. Prevention of food borne diseases. 4. Food sanitation laws. |
| 10 | ICPC | Misappropriate execution of family food budgets |
| 11 | Revision | |
| 12 | Examination | |
The recommended Food and Nutrition textbooks for SSS1 include but are not limited to the following:
University Press PLC
Publishers – Redwood Burn Ltd., Great Britain.
Publishers – Longman Group Ltd. 6.
Publishers – Oxford University Press.
