In Nigeria, the study of Food and Nutrition in Senior Secondary School 3 (SSS3) holds profound significance as it provides students with vital insights into dietary habits, nutritional principles, and their impact on health. This subject is not only essential for academic learning but also forms a crucial part of the West African Senior School Certificate Examination (WASSCE), highlighting its practical relevance.
Food and Nutrition education at the SSS3 level using the Lagos state unified scheme of work focuses on helping students understand food as a primary source of nutrients essential for growth, development, and overall well-being. SSS3 students delve into the scientific aspects of nutrition, exploring the roles of carbohydrates, proteins, fats, vitamins, and minerals in maintaining bodily functions. They also study food processing techniques, food safety protocols, and the significance of balanced diets in promoting good health.
The importance of Food and Nutrition education extends beyond theoretical knowledge. It empowers students to make informed dietary choices that can positively impact their health throughout their lives. By understanding nutritional principles, students and individuals alike are better equipped to prevent diseases associated with poor diet and lifestyle, a critical aspect in addressing prevalent health challenges.
SSS3 students in Nigeria are assessed in Food and Nutrition through continuous assessments and the WASSCE. Continuous assessments include class tests, assignments, oral presentations, projects, and class participation. For students preparing for the WASSCE, proficiency in Food and Nutrition is assessed through examinations that evaluate their comprehension of nutrition concepts, meal planning skills, and the ability to manage dietary requirements effectively. These assessments not only measure academic knowledge but also practical competencies like meal preparation, demonstrating the application of learned principles in real-world scenarios.
| LAGOS STATE MINISTRY OF EDUCATION: UNIFIED SCHEMES OF WORK FOR SENIOR SECONDARY SCHOOLS | ||
| Food and Nutrition Scheme of Work for Senior Secondary Schools 3(SSS3) | ||
| Class | S.S.S 3 | |
| Subject | Food and Nutrition | |
| Term | First Term | |
| Week | Topic | Breakdown |
| THEME: NUTRITION AND HEALTH | ||
| 1 | Special diets: Vegetable diets | 1. Definition 2. Types 3. Reasons why people become vegetarians. 4. Factors to consider when planning a vegetable menu. 5. Suggested menu for the different types of vegetarians. |
| 2 | Invalids and convalescent diets. | 1. Definitions. 2. Points to consider when catering for invalids and convalescents. 3. Suggested meals for invalids and convalescents. |
| 3 | Diet in fever and infection. | 1. Diarrhea 2. Diabetic 3. Ulcer 4. Hypertensive. 5. HIV/AIDS |
| 4 | Overweight and underweight diet | 1. Definitions. 2. Guidelines for correcting overweight. 3. Guidelines for correcting underweight. 4. Sample daily menu for both groups. |
| 5 | The art of entertainment. | 1. Being a good host/hostess 2. Responsibilities of a host/hostess. |
| 6 | – Planning ahead – invitation letters/cards – response to invitation – receiving guest. | 1. Planning. 2. Invitation letters or cards. 3. Response to invitation. 4. Receiving gues |
| 7 | Being a good guest: – responsibilities of a good guest. – table manners. | Being a good guest: – Responsibilities of a good guest. – Table manners. |
| 8 | Table setting. | 1. Table setting. 2. Formal and informal |
| 9 | Serving of foods. | 1. Guidelines for successful cooking and serving of meals. 2. Things to observe when serving meals. |
| 10 | Waiting at the table | 1. Functions of a waiter or waitress. 2. Qualities of a waiter or waitress. 3. Clearing and washing up after meals. 4. Guidelines and procedures for washing and putting the kitchen in order after meals. |
| 11 | Revision | |
| 12 | Examination | |
| Term | Second Term | |
| Week | Topic | Breakdown |
| THEME: ENTERTAINMENT | ||
| 1 | Cultural food habits. | 1. Fads and fallacies 2. Food taboos. 3. Definition. 4. Factors that influences food habits. |
| 2 | Traditional dishes from delta. | 1. The local govt. area. 2. Other local govt. area. |
| 3 | Traditional dishes from other states. | 1. Hausa dishes. 2. Calabar dishes. 3. Yoruba dishes. 4. Igbo dishes. |
| 4 | Foreign dishes | – India. – European – Chinese – American – Japanese – Other African countries. |
| 5 | Foods for special occasions. | 1. Birthdays. 2. Naming. 3. Weddings 4. Cocktails 5. Dinner; Buffet 6. Luncheon, etc. Fried rice, jollof rice, pounded yam/soup, moimoi, semovita/soup. |
| 6 | Beverages | 1. Nutritive value. 2. Types. 3. Alcoholic 4. Non- Alcoholic 5. Preparation and serving of beverages. |
| 7 | Rechanffe | 1. Nutritive value. 2. Types. 3. Alcoholic 4. Non- Alcoholic 5. Preparation and serving of beverages. |
| 8 | Preservation or storage of leftover foods. | 1. Principles of preserving leftover foods. 2. Rules for preserving leftover foods. 3. Preparation and use of left-over foods. 4. Making new dishes of leftover foods, e.g. fish, meat, yam, vegetables,, etc |
| 9 | Revision and Examination | |
The recommended Food and Nutrition textbooks for SSS3 include but are not limited to the following:
