SSS3 Food and Nutrition Scheme of Work

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About SSS3 Food and Nutrition Scheme of Work

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.

Assessment Guide

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.

SSS3 First Term Scheme of Work for Food and Nutrition

 Food and Nutrition Scheme of Work for Senior Secondary Schools 3(SSS3)
 ClassS.S.S 3
 SubjectFood and Nutrition
 TermFirst Term
1Special diets: Vegetable diets1. 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.
2Invalids and convalescent diets.1. Definitions.
2. Points to consider when catering for invalids and convalescents.
3. Suggested meals for invalids and convalescents.
3Diet in fever and infection.1. Diarrhea 2. Diabetic 3. Ulcer 4. Hypertensive. 5. HIV/AIDS
4Overweight and underweight diet1. Definitions.
2. Guidelines for correcting overweight.
3. Guidelines for correcting underweight.
4. Sample daily menu for both groups.
5The 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
7Being a good guest:
– responsibilities of a good guest.
– table manners.
Being a good guest:
– Responsibilities of a good guest.
– Table manners.
8Table setting.1. Table setting.
2. Formal and informal
9Serving of foods.1. Guidelines for successful cooking and serving of meals.
2. Things to observe when serving meals.
10Waiting at the table1. 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.


SSS3 Second Term Scheme of Work for Food and Nutrition

 TermSecond Term
1Cultural food habits.1. Fads and fallacies
2. Food taboos.
3. Definition.
4. Factors that influences food habits.
2Traditional dishes from delta.1. The local govt. area.
2. Other local govt. area.
3Traditional dishes from other states.1. Hausa dishes.
2. Calabar dishes.
3. Yoruba dishes.
4. Igbo dishes.
4Foreign dishes– India.
– European
– Chinese
– American
– Japanese
– Other African countries.
5Foods 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.
6Beverages1. Nutritive value. 2. Types. 3. Alcoholic 4. Non- Alcoholic 5. Preparation and serving of beverages.
7Rechanffe1. Nutritive value. 2. Types. 3. Alcoholic 4. Non- Alcoholic 5. Preparation and serving of beverages.
8Preservation 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
9Revision and Examination 

Recommended Food and Nutrition Textbooks for Senior Secondary School 3

The recommended Food and Nutrition textbooks for SSS3  include but are not limited to the following:

  • Foods and Nutrition for WASSCE and SSCE (Exam Focus) by J. O. Olusanya & Co. – University Press PLC  
  • Foods and Nutrition for Senior Secondary Schools by Ministry of Education. Publishers   –   Evans Brothers Ltd., Ibadan. 
  • O’Level Cookery by P.M. Abbey and G.M. MacDonald. – Publishers   –   Redwood Burn Ltd., Great Britain. 
  • Foods and Nutrition in Practice by Justina N. Anazonwu Bello. Publishers   –   Macmillan Publishers.
  • Home Economics for Schools Books 1, 2, 3 by Ghana Home Science Association. Publishers   –   Afram Publications, Ghana. 
  • Cooking Explained by Barbara Hammond. – Publishers   –   Longman Group Ltd. 6. 
  • Students Cookery Book by O’Reilly Wright. – Publishers   –   Oxford University Press.
  • Cookery for Schools by Melita Neil.
  • Foods and Nutrition for Senior Secondary Schools by Nigerian Education and Research Council.

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