EMINENTVILLE SCHOOLS (SECONDARY SCHOOL)

DEPARTMENT OF SCIENCE
4Subject Outline for Level 10 Food and Nutrition – Easter Term 2023/2024 Academic
Session
Subject Description:
The subject for the above class and term is focused on providing a strong foundation that major
topics in both the Nigerian Food and Nutrition curriculum and Cambridge Food and Nutrition
curriculum can be built. It will discuss Food and Nutrition and experiments in food and nutrition
as well as different methods of food preparation and other related topics.
Subject Objectives:
The subject for the above term and level is intended to strengthen learners' understanding of
various topics listed, and this is also to assist the learner to acquire skills that are involved in
food preparation.
Course Content:
S/N Topics Subject Area
1 Kitchen Plan
2 Kitchen Equipment and Tools
3 Safety in the Kitchen
4 Sanitation in the Kitchen
5 I.C.P.C. (Independent Corrupt Practices
and Other Related Offences Commission)
6 Commodity I

7 Commodity II

8 Time and Energy Management in Meal

Planning
9 Meal Planning

10 Special Nutritional Needs Of Family

Members

Course Requirement
1. Each student is required to write three progress checks (Test), two before the midterm, and
one last one before the term’s examination.
2. Every student is expected to attempt a minimum of 20 classwork, research work and
assignment before the examination, as each class work, research work and assignment contribute
to the overall assessment at the end of the term.
3. All assessment (classwork, assignment, test) will count for 40% of the final grade, while the
examination will count for 60% of the final grade.
4. Attendance is mandatory. 70% attendance is required for you to qualify for the examination.

Reference
1. Basic Foods and Nutrition for Senior School by A.S. Bariki.
2. Fundamentals of Foods and Nutrition for Schools and Colleges text book by Gloria Okafor,
Home Economics for School and Colleges by S.U.N. Okeke
3. Home Management for Schools and Colleges by Elizabeth Anyakoha,
WEEK ONE

TOPIC: KITCHEN PLAN.

MEANING OF KITCHEN.

The kitchen is the center for food storage, preparation, and service in the home. It needs to be well-
planned and furnished so as to save labour, prevent accidents, create space and ensure good health for
the family.

TYPES OF KITCHEN.

i. The Modern Kitchen: This is the type of kitchen found in our home. It is part of the main
building designed with built in storage, cooking space and working surfaces. The size of
 kitchen varies from one house to another.

ii. Traditional Kitchen: Traditional kitchen is built away from the main house in the compound.
Sometimes, the food is cooked and prepared in the open but often, there is a modest
building. The floor of a traditional kitchen may be mud or cement floor. Some are built with
bamboo sticks as walls of the kitchen. sometimes there are drains or gutter as outlets for
dirty water used in the kitchen to flow out. The sanitation in this type of kitchen is not
usually satisfactory. It is difficult to clean anywhere adequately.
 iii. Institutional kitchen: These are the type of kitchen found in hostels, restaurants, institutions
e.g. universities, colleges, and hospitals. They are large in size and usually use large
equipment for the preparation of meals. They cater large number of people more than a
family number. That is why they use large equipment ranging from big ovens, big cooker,
large cupboard, dish washer etc. The kitchen should be big enough to meet the need of the
establishment.
INSTITUTIONAL KITCHEN

In this type of kitchen, there is need for the following.

a. Cold rooms should be provided for storing of cold foods with air conditioner e.g salads and groceries.

b. There should be adequate storage space for perishable and non- perishable foods.
DIFFERENT TYPES OF KITCHEN PLAN.

There are three basic kitchen plans.

a. Corridor type: Here the equipment and appliance are fixed against opposite walls.

CORRIDOR OR PARALLEL KITCHEN

 b. L-Shaped: Here the equipment and appliance are arranged along the two adjoining walls.

c.

L-SHAPED KITCHEN

c. U-Shaped: Here the equipment and appliance are fixed along two opposite walls and along the
connecting walls
.

U-SHAPED KITCHEN

FACTORS TO CONSIDER WHEN PLANNING A KITCHEN.

a. The family size.

b. The economic status of the family.

c. Position of kitchen.

d. Position of doors.

e. Position of the main equipment.

f. Lighting.

g. Ventilation.

h. Walls.

i. Working tops.
j. The floor.

K. Position of storage areas.

CLEANING AGENTS AND ABRASIVES (commercial and local)

Cleaning agents are chemicals that aid the washing and cleaning of kitchen equipment and utensils.
They produce a cleaner effect. The commonly used cleaning agent in the kitchen is soap. It is made of fat
or oil combined with an alkali. Cleaning agents can be commercial or locally made.

Commercial Cleaning agents: These are cleaning produced industrially after undergone some chemical
procession. They are available under different trade names; they are usually expensive compared to the
local cleaning agents. They come in form of liquid, powdered and solid bar. eg. Windowlene, morning
fresh, detergents, etc.

Homemade or locally made cleaning agents: - These are cleaning agents made using local material
within our environment, they are usually cheap and effective. These includes: -

i. Fresh paw-paw leaves.

Ii. Finely ground charcoal.

iii. Wood ash:

iv. Home- made vim or scouring powder.

ASSIGNMENT: In a clean transparent bottle or plastic, produce, package and label one local cleaning
agent.

EVALUATION

i. Explain the meaning of kitchen.

ii. Highlight the three types of kitchen.

Iii. Describe the different types of kitchen plan.

iv. Mention five factors to consider when planning a kitchen.

WEEK TWO

TOPIC: KITCHEN EQUIPMENT AND TOOLS.

CLASSES AND TYPES OF KITCHEN EQUIPMENT.

Good kitchen equipment is the essential of a good kitchen. It is difficult to do an excellent work with
poor equipment. Kitchen equipment are classified into two;

i. Large kitchen equipment: Large equipment are normally fixed permanently in the
kitchen they include; cupboards, working surfaces, deep freezers, gas cookers,
 microwave oven. deep fryers etc. They are not easily move from one corner to another.

LARGE KITCHEN EQUIPMENTS.

ii. Small kitchen equipment. These are mostly the handy tools commonly used in the kitchen. They
include; pots, pans, chopping board, pressure cooker kettle, mixer, graters, blender, stirring rod etc.
SELECTION OF KITCHEN EQUIPMENT.

Safety in the kitchen is the most important. Any equipment you will use most be safe for the user, a
textured, non-slip material such as silicone, for example, makes the handles of peelers, whisks and
knives easier to grip with wet hands. Buy spatulas that are long, pliable and heat-resistant. Buy
qualitative appliances for durability and above all, look for versatile equipment that makes life easier or
safer.

USES AND CARE OF KITCHEN EQUIPMENT.

i. Pots and pans: Are used for cooking, boiling, steaming, and frying. All pots and pans must be wash and
kept clean until next use.

ii. Chopping boards: For cutting and chopping of vegetables, groceries, fish and meat. Chopping board
should be kept clean and dry always to prevent bacteria.

iii. Hand towels and napkins are used for wiping and cleaning of hands and utensils, wash them as soon
as they are stained or dirty.

iv. Cooking range: Wipe off any spills as soon as they occur.

v. Plates and spoons: They are used for serving and eating, they must be kept clean as soon as you
finished using to prevent bacteria and infections.
Labor-saving devices makes work easier, saves time and energy to perform a certain task. They include;
electric mixing machine, food processing machine, blender, toaster, rice cooker, pressure pots etc.

LABOUR SAVING DEVICES.

ASSIGNMENT: Write ten labour- saving devices and their uses.

EVALUATION

i. Highlights the two classes of kitchen equipment.

ii. Explain the selection and use of a blender.

iii. Labor-saving devices makes work easier and faster, mention five labour saving devices.

WEEK THREE

TOPIC: SAFETY IN THE KITCHEN:

MEANING OF KITCHEN ACCIDENTS.

Accidents are unpleasant events that happen unexpectedly causing injury to individuals and damage to
property in the kitchen or destruction of lives. Safety in the kitchen is free from being injured by sharp
objects, fire and the like. It is working in a secure environment, free of harm and injuries. Working in the
kitchen involves the use of sharp objects, electricity and hot liquids, therefore different accidents are
likely to occur so when using the kitchen adequate precautions and care must be taken.

TYPES OF KITCHEN ACCIDENT.

i. Falls.

ii. Burns and scalds.

iii. Cuts.

iv. Suffocation.
v. Electric shock.

vi. Accidental poisoning.

CAUSES OF KITCHEN ACCIDENT.

i. Lack of concentration.

ii. Disorderliness

iii. Being in a hurry or excessive haste.

iv. Use of wrong equipment.

v. Poor lighting and ventilation.

vi. Wearing wrong clothing and shoes.

vii. Slippery floor.

viii. Distractions.

PREVENTION OF KITCHEN ACCIDENTS.

1.Do not wear high heeled shoes in the kitchen to prevent falling.

2. Always wear gloves or use any hand protector whenever you are removing cooking pots from the
cooker or stove.

3. Make sure that the windows in the kitchen are open to prevent suffocation. Use a fan or chimney to
prevent heat and smoke.

4. Label food containers appropriately to prevent poisoning. Keep first aid box key out the children
reach.

5. Carry out all cutting on the chopping board to prevent knife cuts, do not leave knife inside a washing
up bowl or sink.

6. Do not touch switches or plug with wet hands.

THE USE OF FIRST AID BOX.

The first aid box is a box containing essential chemical substance and other materials needed to
treat accidents in an emergency situation before going to the hospital or seeing the doctor.
 A FIRST AID BOX

CONTENT OF A FIRST AID BOX.

-Cotton wool

-Absorbent bandage.

-Assorted bandages.

-Disinfectant-Dettol or iodine solution.

-Petroleum jelly.

-Hydrogen peroxide.

-Liniment.

-Antiseptic cream.

-Scissors.

-Crepe bandage.

-Triangular bandage.

-Methylated spirit and blades soap.

SIMPLE FIRST AID TREATMENT.

First aid treatment is the immediate treatment given to sustain the victim before the arrival of a medical
expert. It is not a substitute to proper medical treatment.
SOME COMMON KITCHEN ACCIDENTS AND THEIR TREATMENT.

1.CUTS: These are fresh cuts on the body caused by any sharp object such as knives, broken bottles, can,
broken glass or china wares, etc.

Treatment:

-Prevent excessive loss of blood by holding the points together.

- Wash in water containing a few drops of mild antiseptic.

- Apply a plaster, lint or bandage.

Seek further medical help if it is a deep cut.

2. BURNS: A burn is an injury to the skin caused by fire and dry hot objects, e.g. hot plate, hot skillet
before oil is added.

Treatment:

-Do not burst the blisters.

-Damp a piece of clean cloth in palm oil or melted shea butter ‘ori’ and apply it on the surface of the
burns. Cold corn paste ‘ogi ’can also can be used before seeking further medical help.

3. SCALD: A scald is an injury to the skin caused by hot liquid, such as hot oil, hot water etc.

Treatment:

-place the injured part under slowly running cold water for 10 minutes until the pain ceases.

- Do not burst the blisters.

- Cold corn paste ‘ogi’ can be used before seeking further medical help.

ASSIGNMENT: Mention ten items found in the first aid box and describe the uses of the five items
mentioned.

EVALUATION LEARNERS:

i. Explain the meaning of kitchen accident.

ii. Highlight five types of kitchen accidents.

iii. Describe two causes and prevention of kitchen accident.

iv. Mention the use of a first aid box.

 WEEK FOUR

TOPIC: SANITATION IN THE KITCHEN.

MEANING OF PERSONAL HYGIENE.

Personal hygiene is the observance of an individual`s sanitary measures involving cleanliness
and care of the body to avoid being infected and prevent the spread of infection.
Kitchen hygiene: This is the maintenance of high standards of cleanliness and sanitation in the
kitchen to prevent contamination.
General cleaning of the kitchen:
i. Sinks, hand basin, drains and overflows should be kept clean at all times, failures to do so
could lead to blockages and multiplication of harmful bacteria.
ii. Work surfaces should be thoroughly cleaned and kept clean during use. The watchword
should be ‘clean as you cook’.
iii. Shelves, cupboards and drawers should be kept clean, since they could be breeding grounds
for insects and pests. Harmful cleaning materials, like bleach should be stored, clearly marked,
away from other items.
iv. Food waste and refuse disposal areas should be kept clean and tidy.
v. Good ventilation will provide fresh air, remove smells and hot air, thus creating a conducive
hygienic working environment.
Waste Disposal: Waste products include all the rubbish that accumulates in the household.
These includes empty cans, bottles, waste foods, litters of polythene bags etc. When these
waste products decay, they produce unpleasant odor and provides food for rats, flies etc. This
unpleasant odor can be a source of ill health.
Types of Waste Disposal.
i. Burning.
ii. Decaying.
iii. Burying.
iv. Use as animal feeds.
PEST AND PEST CONTROL.
Pests are insect and animals that destroy our food and household items. They are disease-
causing micro-organisms. They multiply very fast; therefore, they require proper care. These
diseases causing insects and animals are mosquitoes, ants, termite or white ant, rats and mice.
Cover all foods properly to prevent flies and cockroaches. Keep every part of the kitchen clean,
leave no dark areas. Weevil attacks and destroy dry cereals and grains like flour, maize, rice,
beans dried fish etc. Do not buy weevil-infested foodstuffs. Store grains in an airtight container.
Guidelines for the use of Pest Insecticides.
i. Study the precautions and directions on the label before using.
ii. Use the right type suitable for each pest.
iii. Dispose empty cans of insecticide properly.
iv. Keep it away from the reach of children.

v. Before the use of any insecticides:

a. Cover all foods properly with tight fitting lids.

b. For effective circulation of the spray insecticide, close all opening, doors and windows.

Diagram of kitchen pests.

FOOD HYGIENE.

Food Hygiene is the observance of sanitary rules by food handlers to prevent contamination, food
poisoning and food borne diseases.
Guidelines to Prevent the Contamination of Foods during Handling.

1. Purchase fresh foods e.g. meat, fish, vegetable, fruits etc. Fresh food should have no odor.
2. Foods should be securely covered with lids.
3. Canned foods with swollen ends should not be purchased.
4. Use perishable food substances as soon as possible to avoid deterioration.
5. Boil or re-heat leftover foods properly before consuming.
6. Use foodstuffs within the recommended date.

FOOD BORNE DISEASES.

Food Borne Diseases are diseases that occur due to the consumption of contaminated foods. These
diseases are classified into two broad headings.

i. Food poisoning: This illness is caused by a poison or toxin secreted by microorganism present in
the food we eat or the result of some chemical reactions in the food. Examples of microorganism
that causes food poisoning are staphylococcus aureus, clostridium botulinum, while chemicals that
can lead to food poisoning are lead, mercury, arsenic, uranium cobalt, etc. Food poisoning can be
mild or severe.

ii. Food Infection: This refers to an illness caused by a pathogenic organism carried by the food
eaten and transmitted to man. It is the growth and metabolism of the pathogenic organism inside
the body that causes the illness. Example of organism that causes infection is salmonella.

Symptoms of Food Borne Diseases: are intestinal pains, stomach upset, weakness, vomiting,
nervous disorder, frequent stooling and sometimes death.

PREVENTION OF FOOD BORNE DISEASES.

Food borne diseases can be prevented by;

-Maintaining good personal hygiene.

-Proper cooking of food before consumption.

-Ensuring that leftover cooked foods are reheated before consumption.

-All preservation equipment e.g. refrigerator and deep freezers are always kept clean.

-Avoid consumption of expired foods.

ASSIGNMENT: Write briefly on food sanitation laws and mention two agencies responsible for this law.

EVALUATION

i. Explain the meaning of personal hygiene.

ii. Describe kitchen hygiene and mention five guidelines of kitchen hygiene.

iii. What are food borne diseases? Highlights two types of food borne diseases.
 WEEK FIVE

TOPIC: I.C.P.C. (Independent Corrupt Practices and other Related Offences Commission)

MEANING OF I.C.P.C.

I.C.P.C-Means Independent Corrupt Practices and Other Related Offences Commission. It is a law to
prohibit and prescribe punishment for corrupt practices and other related offences. It came into
force on 13th June,2000.

FUNCTIONS OF I.C.P.C.

1.Educates the public on and against bribery, corruption and related offences.

2. It helps in fostering public support in fighting corruption.

3.Where reasonable ground exists for suspecting that any person has conspired to commit,
attempted to commit, or has committed an offence under this Act, the commission shall receive and
investigate any report of such conspiracy.

4.It examines the practices, systems and procedures of public bodies. If in the opinion of the
commission, such practices, systems and procedures facilitate fraud or corruption, and to direct and
supervise a review.

5.The commission instruct, advice and assist any officer agency or parastatal (companies not owned
by government) on ways by which fraud or corruption may be eliminated or minimized by such
officer, agency or parastatal.

MISAPPROPRIATION OF FAMILY FOOD BUDGET.

This is the intentional, illegal use of the funds meant for family food budget for one’s use or other
unauthorized purpose by any person with a responsibility to care for and protect another’s assets
found guilty of misappropriation. However, a felony, crime is punishable by a prison sentence of 3
years.

CONSEQUENCES OF MISAPPROPRIATION OF FAMILY FOOD BUDGET.

Misappropriation of family food budget can lead to the following problems.

1.It can affect the family’s lifestyle, in such a way that the nutritional health or status of the family is
affected. This can lead to ill health.
2. It can lead to confusion in the family because the setout food budget may not be able to buy
enough food for the family.

3. It can lead to financial indiscipline amongst members of the family.

4.It can lead to the purchase of poor-quality foodstuffs.

5. It can expose the family to nutritional deficiency diseases.

PENALTIES OF SUCH OFFENCES.

1.Offence of accepting gratification (reward in cash or kind) is guilty of offence of official corruption
and is liable to imprisonment for 7 years.

2. Fraudulent acquisition of property if guilty of an offence, and shall on conviction be liable to

imprisonment for 7 years.

3. Fraudulent acceptance of property is guilty of felony (offence whose penalty is 3 years)

4.Bribery of public officer is found guilty and conviction shall be liable to 5 years imprisonment.

5. Any public officer who uses his position to gratify shall be guilty of an offence and shall on
conviction be liable to imprisonment for 5 years without option of fine.

ASSIGNMENT:

i. What is felony?

ii. What is misappropriation of family food budget?

EVALUATION

i. Explain the meaning of I.C.P.C.

ii. Mention five functions of I.C.P.C.

iii. State two major penalties for I.C.P.C. offences.

WEEK SIX

TOPIC: FOOD COMMODITIES.

MILK AND MILK PRODUCTS

Milk is a creamy liquid formed by all female mammals for feeding their young milk can be produced
from cows, horses, goats, ewe, sheep, monkey and dogs. The most commonly used world-wide is
cow milk. It is one of the most valuable foods, containing practically all foods substance. Milk is
naturally perfect for children, invalids and convalescent on account of its food value. It contains
3.5% casein is the major protein.50% carbohydrate in form of lactose,4% fat, mineral salt in little
amount but more of calcium for strong bones, also contain vitamin B12, A and D. Then water 87.2%
forms the largest proportion of milk.
TYPES OF MILK

I. Fresh milk: This is the milk that is obtained directly from the cow in which none of the nutrients
have been removed.

2.Skimmed: Here the fat contents had been removed. It is therefore made predominantly of
protein, carbohydrate, minerals and vitamins.

3. Dried powdered milk: Over 90% of the water content has been remove and it is then milled to
powder form.

4. Evaporated milk: This is whole milk from which about 60% of the water content has been
removed.

5.Condensed milk: This is evaporated milk to which a safe and suitable nutritive sweetener usually
sugar has been added. So, it is sweeter and thicker than evaporated milk.

Milk Products.

1.yoghurt

2.cheese.

PRESERVATION OF MILK

The commonest methods of preserving milk are:

a) Evaporation

b) Dehydration

c) Sterilization

d) Pasteurization.

EGGS COOKERY.

Eggs are produced by domesticated birds such as chicken, turkey, duck, goose and guinea fowl. The
hen’s egg of average size weights approximately 56g.They are covered with a protective shell which
can either be white or brown in color. The color is unrelated to the food value and quality of the
egg. DIAGRAM OF AN EGG.

FOOD VALUE OF EGG: Egg contain protein, vitamins, mineral salts, water and fat.

USES OF EGGS:

I. Eggs are used to increase food value and to promote the flavor of foods to which eggs are added
e.g. doughnut, pancakes etc.

ii. As a binding medium e.g. fish cakes and yam balls.

 iii. As a thickening agent e.g. in sauces, custard etc.

iv. For garnishing. Hard boiled eggs are sliced or wedged and used for garnishing salads.

v. For glazing pastry, bread dough, biscuits etc. before baking.

Factors that determine the freshness of an egg.

1.Fresh eggs have no unpleasant smell when broken.

2. It should feel heavy and when dropped in water to which salt have been added it sink and not float. If
it floats, it is stale. (Brine Test)

3.When egg is shaken it should not make noise.

4. If held towards a source of light it should be clear bright and not opaque.

5.When broken, the yolk should be intact and surrounded by the egg white.

Preservation of eggs: Only new laid eggs from the nest should be preserved. They should not be washed
or dipped in water as washing removes the thin natural coating which excludes air. They may only be
wiped with a dry cloth to remove any trace of dirt.

-Keep in a cool dry place where the temperature is so low that the growth of bacteria will be hindered,
as in cold storage.

-Keep them in air tight condition as

I) Packing with the pointed end down wards in sand or sawdust.

ii) Coating with saltless fat e.g. lard, shea butter or coconut oil.

Methods of cooking eggs.

Boiling, poaching, scrambling and frying.

FISH COOKERY.

Fish are sea foods that live in either fresh or hard water (salty water). They are broadly classified
into two groups namely.

i. Fin fish

ii. Shell fish.

1.The fin fish: Are fish with fins on their bodies they are further classified into two examples.

Fin Fish--------a) White or Lean Fish: have fat stored in their liver eg cod-liver oil, halibut- liver oil.

b) Oily or Fat Fish: has their fat stored all over their body eg herrings, mackerel etc.

2. Shell Fish: They have protective covering of shell. They are divided into two. e.g

Shell Fish--------a) soft body: They have soft body and protected by a shell. Examples are oysters,
mollusks etc.
 b) Segmented types: They have a segmented crust like shell. Example of
segmented fish are lobsters, shrimps, crabs and crayfish.

Food value of fish: Fish contains a large proportion of proteins therefore it is a valuable body
building food. It also contains fat, vitamin, water and mineral salts.

CEREALS/GRAINS.

Cereals are edible seeds of the grass family. The word cereal is a collective name or broad term used
for rice, corn, guinea corn, millet, barley and oats. Cereals are consumed by both man and birds. It
forms the stable food in many countries of the world. Cereals are grown in Nigeria except oats and
rye. The seed they produce are known as grains.

Nutritive value of Cereals.

Carbohydrates is the main nutrient found in cereals. They are the energy giving food group. Cereals
also contain a fair source of protein, fat, vitamins and minerals.

Structure of Typical Cereals.

Preparation of Cereals: Milling is the first step in the utilization of cereals. It is the process of
crushing grains into flour by passing them through a machine (mill). Dried maize can be milled to
produce maize flour or wet milled paste, after fermentation to produce maize gruel.

Effects of Heat on the Nutritional Values of Cereals.

Machine milled grains have low content of Vitamin B complex, calcium, iron, protein and fat
because most of these have been remove with the bran, scutellum, and aleurone layer. This is true
of low extraction of flours like white wheat flour and polish rice.

ASSIGNMENT: Briefly write on poultry cookery and mention the names of each cuts of chicken parts.

EVALUATION

i. Explain milk and milk products.

ii. Eggs provides the body with protein, vitamins, mineral salts, water and fat. Describe the uses of
egg in cookery.

iii. Describe cereals and mention the importance of cereals to the body.
 WEEK SEVEN

TOPIC: FOOD COMMODITY II.

FRUITS AND VEGETABLES.

Fruits is the fleshy seed-bearing part of plants. It is the complete structure formed by the ripened
ovary of a flowering plant. Fruits are classified into two broad groups.

(a) Fresh Fruits: These include;

I. Soft fruits e.g. the different types of berries, banana, guavas etc.
ii. Hard fruits e.g. Apples, pears, plums melon, mangoes.
iii. Citrus e.g. oranges, lemons, grapes fruits.

(b) Dried fruits: e.g. Figs, apricots dates, prunes etc.

Nutritional Value of Fruits.
Fruits contain vitamin C i.e. Vit. C ascorbic acid is the major nutrient found in fruits it also
contains carotene and B group vitamins. Carbohydrates in form of sugar such as fructose and
glucose, cellulose and. Fruits are thus mild natural laxatives.
When purchasing fruits consider the followings:
- They must be fresh
- They must be free from insect infestation
- They must not be over ripe.
- They must be firm to touch.
- Fruits in season e.g. banana, pawpaw, citrus and carrots are common during the dry season
while guava and mangoes are common during the raining season.

Effect of Heat on Fruits.

- Vitamin C is destroyed.

- Pectin is released to make jams and jellies.

- Mineral salts are leached out into the water but are not lost if syrup made from the cooking
water is served with the fruit.

Fruit Dishes: Fruit salads, mango fool etc.

VEGETABLES: are plants or parts cultivated for food. Vegetable are highly perishables foods and are
seasonal.

Classification of Vegetable.

1.Root or tubers, e.g. cassava, yam, carrots turnips.

2. Green leaves e.g. spinach, waterleaf. cabbage, lettuce.

3. Bulbs or swollen leaves e.g. Onion. shallots.

4.Pulses and legumes e.g. beans, peas, groundnuts etc.

5.Miscellaneous vegetable cucumber, pumpkins, peppers, garden egg, okras, etc.

Nutritive Value of Vegetables: They contain second class protein e.g. legumes and pulses, carbohydrate,
starch, mineral salts, Vitamins A, B and C. and water.

Importance of vegetables in our Diet.

Fresh vegetables are of great importance in the diet because of the presence of vitamins and mineral
salts. The cellulose incites peristaltic movement and indirectly helps digestion and prevents constipation.
On the other hand, old and very coarse vegetables cause indigestion.

FAT AND OILS.

Foods in this group provide the body with energy. They include foods;

i. From animal source-butter, pork, cord-liver oil, fatty meat and fish.

ii. Foods from plant sources- different types of vegetable oil, margarine, coconuts, groundnuts, etc.
Excessive consumption of these foods can lead to overweight, obesity and hypertension.

ASSIGNMENT: Enumerate the uses of fats and oil in cookery.

EVALUATION

I. Explain what fruits and vegetables are.

ii. Mention the nutritive value of fruits and vegetables.

iii. Describe fat and oils, Mention two health implication of fat and oil in the body.
 WEEK EIGHT

TOPIC: TIME AND ENERGY MANAGEMENT IN MEAL PREPARATION.

MEANING OF TIME AND ENERGY MANAGEMENT.

Resources are available assets that may be used by the homemaker to achieve her goals. These
resources include-money, energy, time, abilities and skills of family members. Resources can be grouped
into two:

i. Human or non-Material Resources: These exist within people, such as energy, time, skill, knowledge,
attitude, talent and traits.

ii. Non- human Material Resources: These exist outside people but they are acquired, manipulated and
utilized by the family. Example include money, tools, goods, property and community facilities (e.g.
leisure centers, roads, schools, libraries, prisons etc.).

Time management: Is the process of planning, organizing, implementing and evaluating the use of time
in order to accomplish or perform certain tasks or duties.

Energy: Is the ability in us which enables us to do work. Energy management is the process of planning
and controlling the use of time in order to preserve it. When energy is properly managed, more tasks
can be accomplished in a shorter time without much fatigue. Pattern of time use has been grouped
according to its specific applications as follows;

A. Work Time: This is the time spent on activities which produce measurable results for oneself or
others. Varieties of work time include;

i. Employment.

ii. Home-related work Time.

iii. Volunteer Work Time.

B. Non-work Time includes:

i. Sleep Time.

ii. Free time

iii. Leisure Time.

IMPORTANCE OF TIME MANAGEMENT

1.Time management minimizes waste of time and leads to the accomplishment of greater work.

2.It also helps to establish a routine for household tasks.

3.It helps families and individuals to develop other resources or recognize priorities in life, which had not
been previously considered. For instance, through effective time management people can also be saved
for rest, relaxation or leisure activities.
4.It also reduces indecision or worry in the use of time and other resources so as to reach goals.

GUIDELINES ON TIME AND MANAGEMENT.

1.Use a time-table or time plan

2.Arrange all the household chores properly, so that they can be done sequentially and methodically.

3.Plan to do related jobs at a time to avoid confusion.

4.Prepare properly for a given task. For instance, uncomfortable dressing, e.g. high-heeled shoes or
flowing gowns can prevent a home maker from walking about smartly when performing a task in the
home.

5.Aviod procrastination, that is, delaying activities.

6.Start with work that may take a long period to accomplish.

7. Provide and use appropriate equipment for various jobs.

8.Concentrate on the task at hand. Distractions lead to waste of time. Complete one job before starting
another to avoid confusion.

9.Use left-over and convenience foods effectively.

10. Wash up utensils and put them away during work process.

Steps in making Time Plan.

a. List all the activities to be done in a day.

b. Estimate the amount of time that will be used to accomplish each task.

c. Compare the total estimated time for all the tasks listed with the time not allocated to any task.

d. Determine the exact time when each job will be accomplished, as shown below.

TIME TASKS
5.45-600 am Tidying up the bedroom and sitting room
6.15-6.40 am Preparing and serving breakfast
6.40-7.00 am Clearing dining table, washing plates and tidying
7.00-7.20am Dressing up and leaving for work/school

ASSIGNMENT: Make a time plan of your day’s activities.

EVALUATION

i. Explain the meaning of time management.

ii. Mention five importance of time management to you.

iii. Highlight five guidelines on time and energy management.

 TIME TASKS
5.45-6.00 am Tidying up the bedroom and sitting room
7.00-7.20 am Dressing up and leaving for work/school

WEEK NINE

TOPIC: MEAL PLANNING.

MEANING OF MEAL PLANNING.

Meal planning is making a plan of meals with adequate nutrition for every member of the family within
the available resources. The term ‘available resources’ means whatever the family has in terms of time,
energy and money.

MEAL PLANNING TERMS

-Al dente: To cook food until just firm, usually referring to pasta, but can include vegetables.

- Bake: To cook food in an oven using dry heat.

- Beat: To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon or mixer.

- Broil: To expose food to direct heat on rack or spit, often used for melting food like cheese.

-Caramelize: To heat sugar until it liquefies and becomes a syrup.

-Chop: To cut vegetables into large squares, usually specified by the recipe.

- To beat ingredients (usually sugar and fat) until smooth and fluffy.

: To coat foods with mixtures such as jellies, syrup or sauces.

-Glaze - Grease: To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from
sticking during cooking.

- Julienne: Cutting vegetables until long, thin stripes.

-Marinate: To soak in a sauce or flavored liquid for a long period of time, usually a meat, poultry or fish.

STEP II: REASONS FOR PLANNING MEALS.

Meal planning helps us to:

I. Fulfil the nutritional requirements of the family members.

ii. Make the food economical.

iii. Cater to the food preferences of individual members.

iv. Save energy, time and money.

GENERAL PRINCIPLES OF MEAL PLANNING.

These are factors to consider when planning meals whether for the smallest family, individual meal or
an elaborate dinner with guests.

1.The food must contain all the necessary food nutrients.

2.Consider the money available.

3. Make use of food in season. These are normally cheaper, and of good quality.

4. Consider personal likes and dislikes.

5. Consider the health conditions of the family members.

6. Serve meals as attractively as possible. Use suitable accompaniments and garnish dishes effectively.

7.Cooking method should be considered to retain maximum nutrients and good flavor of foods.

8. Time you’re cooking so that meals can be served and eaten hot. Cold meals can chill appetite
especially on chilly days.

MEAL PATTERNS.

There are three main meals in a day. They are;

a. Breakfast

b. Lunch.

c. Supper/Dinner.

Snacks: Can be served in between when desired. Each meal is made up of a number of courses.
A course: A course is thus a part of a meal.

A Dish: prepared food that can be served as a meal. Example, Fried meat, boiled yam, fried chicken or
fish.

A Dessert: sweet food served after the main part of a meal. e.g. ice cream, chocolate gateau, apple pie,
Queen’s cake etc.

A Starter: Is the first course of a meal. A small amount of food eaten at the start of a meal before the
main part. It is an appetizer. Example, Onion soup with two slices of bread can be serve as a starter.

A Cover: A portion set for one person on a dinning table.eg the food served is one cover (for one
person).

Breakfast: This is the first meal of the day. It must not be omitted. It should be light but substantial. Oily
and heavy foods should be avoided, whenever possible. The breakfast should be able to sustain an
individual until lunch. The breakfast menu can be continental or local.

Lunch/Super: Lunch is normally the meal eaten in the afternoon between breakfast and super which is
the evening meal. Lunch and supper. Dishes for supper should be lighter than those for Lunch since
people normally go to sleep after supper. When a heavy Lunch is followed by an equally heavy supper
the digestive organs may become over-labored.

Snacks: These are served in between the three main meals. They should be light and easy to digest. An
attempt should be made to ensure that they contain the essential nutrients.

Note: When writing a menu, the protein component should come first, followed by the energy sources
and then the protective foods.

TEST INTERPRETATION.

In meal planning, a meal is presented to any group of the family members e.g. invalids, pregnant woman
must be interpreted. In interpreting meal tests, the following points should be considered.

a. Choice of dishes.

b. Reasons for choice.

c. Chief ingredients required and the quantity for each item.

d. Total quantities of dry stores and fresh foods stores.

e. Time plan.

Below is an example of a test to be interpreted.

A Wood cutter is coming to your house to help your mum cut her logs of wood in the morning. Prepare,
cook, and serve four dishes to show you understand his needs. He is a manual worker.

Procedure:

Dishes chosen:
Fruit juice.

Fish sauce

Boiled yam

Tea.

SECTION A.

Dishes Chosen Reasons for Choice Chief Ingredients/Quantities

Fruit juice i. It is an appetizer
ii. It contain vitamin C.
iii. It is a good digestant.
Fish sauce I. Is a source of protein, minerals and
fat for energy, as he is a manual
worker.
Boiled yam i. It is a source of energy for work.
Tea It is a beverage; it nourishes the
body and quench thirst.
Two oranges
½ cup sugar syrup
1 small size iced fish,
Tomatoes 4 large size
Onion 1 medium
Pepper 3 medium size
Vegetable oil 1 cooking spoon
Curry powder ½ teaspoon
Maggi 2 cubes.
5 slices of yam.
a pinch of salt to taste.
I. Bag of lipton bag.
ii.1 sachet of powdered milk.
iii.1 table spoon of sugar.

SECTION B.

TOTAL QUANTITIES OF ALL INGREDIENTS.

Quantity Dry ingredients Quantity Fresh Foods

½ teaspoon Curry powder 2 large sizes Oranges
2 cubes Maggi ½ cup Sugar syrup
1bag Lipton 1 small size Fish
A pinch Salt 4 large size Tomatoes
1 sachet Powdered milk 1 medium size Onion
1 tablespoon Sugar 3 medium size Pepper
1 cooking spoon Vegetable oil
5 slices Yam

SECTION C:

TIME PLAN

TIME WORK/TASKS
9.00-9.05 am Boil water for tea.
9.05-9.20 am Prepare tea and keep in hot flask
9.20-9.30 am Wash and peel oranges for fruit juice
 9.30-10.00 am Prepare syrup and juice then keep in the refrigerator to chill
10.00-10.20 am Wash fish and chop the vegetables for sauce
10.20-10.40 am Prepare fish vegetable sauce and clear away
10.40-11.00 am Wash, prepare and boil yam. Clear away
11.00-11.20 am Set the table
11.20-11.30 am Dish out the meals
11.30-12.00 pm Final clearing and cleaning of used dishes and the kitchen

ASSIGNMENT: Write five other meal planning terms you know.

EVALUATION:

I. Explain the meaning of meal planning.

ii. Mention five meal planning terms.

iii. State five reasons for planning meals.

iv. Mention two general principles of meal planning.

v. Describe the three meal planning patterns.

EVALUATION TEACHER: Teacher evaluates herself through the responses of leaners on the questions

WEEK TEN

TOPIC: SPECIAL NUTRITIONAL NEEDS OF FAMILY MEMBERS.

SPECIAL NUTRITIONAL NEEDS OF FAMILY MEMBERS.

Some people in the family may need more of certain kinds of foods, either because of work they do or
because, temporarily or permanently. They have extra demands on their strength. Family member differ
in age, sex, health, occupation, and their nutritional needs vary. The health of family members, depends
on how on how the nutritional needs of different age groups and physiological conditions are met.

Nutritional Needs of the Infants.

For the 4-6 months of life, milk and milk formulae are adequate sources of nourishment. Breast milk is
the best for the infant. At about six months, an infant can be introduced to semi-solid food e.g. maize or
millet porridge from cereals, which supply the energy needs. The infant requires the following;

-High protein.

-Vitamins.

- Minerals
- Carbohydrates and snack. This should be eaten In between meals. Sweets and sugary foods should be
minimized this may lead to dental caries or problems.

Nutritional Needs of Adolescent.

Adolescent is a period of rapid growth. It begins between ages of 10 and 13 in girls and between 13 and
16 in boys. Precisely, the age range is between 12-21 years. The food requirement is based on peer
demand. Life of teenager is full of activities; therefore, they need food that must meet their high- energy
requirements. They need energy and protein foods, calcium, iron must especially for girls, since this age
marks the onset of the menstrual cycle or menarche.

Nutritional Needs of Adults.

A person who has reached maturity and is grown in size and strength is an adult. Adult unlike children
and adolescents are no longer growing. However, their body undergoes rapid wear and tear and it
would need some nutrients for maintenance. An adult’s diet should be adequate. But it varies, because
it is influenced by his work, health and age. A poor diet in an adult can lead to obesity and other health
problems.

The sedentary Worker: Sedentary workers are those that are characterized by sitting down and do not
involve physical exercises, e.g. typing, writing, clerks, accountants and tailoring etc. Sedentary workers
do not require too much energy food since their jobs do not require the expenditure of much energy.
Regular exercise is important for people in this group.

The Manual Worker: Farming, mason, coal mining, grass or woodcutting, black smiths, lumbermen are
referred to as manual workers that expend a lot of energy. Manual workers need more energy giving
foods such as carbohydrates, fats and oils and table salt may be taking in water to replace the salt lose
during sweating.

The Aged: The aged are people who are over 65 years of age. They are characterized by reduced energy
needs, they need protein, vitamins and minerals. At this age, digestion and absorption of nutrients are
reduced because of low enzyme activities and digestive juices. The following are Nutritional problems of
the elderly; Osteoporosis, arthritis, cancer, diabetes mellitus, hypertension and heart disease.

Nutritional Needs of a Pregnant Mother.

Pregnancy is a normal condition in which there are increased requirements for protein, mineral salts,
especially of calcium, iron and vitamins, to provide for the development and growth of the foetus.
Nutritionists, have indicated that a woman who has a poor diet during pregnancy will in effect have a
poor infant. There is more risk pf premature births, congenital malformations and death in the first year.
On the other hand, a woman who has had a good diet will usually give birth to a well-formed healthy
baby.

SUGGESTED MENU FOR A SEDENTARY AND A MANUAL WORKER.

SEDENTARY WORKER.

A. Breakfast.
Fruit juice, Scrambled eggs, bread/butter, tea or coffee.

B. Lunch

Beef stew with saute vegetables, boiled yam/rice, potatoes or banana.

C. Dinner

Beans cooked together with soft ripe plantain. Fruit Salad.

MANUAL WORKER.

A. Break-fast

Fruit juice, fish stew, fried yam and tea.

B. Lunch

Mixed meat vegetables stew, eba/fufu and sliced paw paw.

C. Dinner

Mixed meat stew, white boiled rice with macaroni and fruit salad.

ASSIGNMENT: Mention the Nutritional need of a lactating mother and suggest a menu for her breakfast.

EVALUATION

i. Explain the nutritional needs of the following family members.

-An infant

-Adolescent.

ii. Suggest a suitable menu for any two members of the family.