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HOME MANAGEMENT

SS I THIRD TERM

WEEK

TOPIC/CONENT

ACTIVITIES

1-

Consumer Information

  1. Sources of consumer information.

  2. Use of consumer information.

  3. Consumer agents meaning and types

( wholesales, retails etc )

  1. Functions of consumer agents.




  1. Discuss sources of consumer information and give appropriate assignment.

Students: Listen attentively and take part in class discussion.

  1. Instructional Resources: chart

2-

Consumer Legislation

  1. Types of consumer legislation and agencies SON (standard organization of Nigeria), price control- board, the food and drug department (NAFDAC), Price Intelligence Agency and Post Office.

  2. Functions of Consumer Agencies and legislations

  3. Regulations of agencies.

  1. Explain the various consumer agencies / regulations and their functions.

Students: Listen attentively, ask and answer questions.

Instructional Resources : chart



3-

Time Management

  1. Meaning of time management and time planning.

  2. Time as a resource material.

  3. Pattern of time use.

  4. Guidelines for time management.

  1. Explain the process of time management.

Students: Listen to teacher ‘s explanation and ask questions .

Instructional Resources: charts.



4-

Time Planning ( continued )

  1. Steps in making time plan.

  2. Make a time plan for a given activity.

  3. Factors that affect or hinder the use of time plan e.g. accident, interruption.

  1. Gives illustration of good

use of time.

Students: Listen to teacher’s explanations and questions.

Instructional Resources: charts.


5-

Sewing Equipment and tools

  1. Identification of sewing equipment and tools.

  2. Classification

  3. Uses of sewing tools .

  4. Guidelines for using sewing equipment and tools.

  5. Guidelines for care.




  1. Display sewing machine and sewing tools and the uses of each sewing tools.

Students: Use the equipment and tools, ask and answer questions.

Instructional resources : 1-Real object

2-Charts.


6-

Sewing Processes

  1. Processes involved in sewing.

  2. Temporary stitches.

  3. Permanent stitches.




  1. Guides students on how to differentiate between temporary and permanent stitches.

Students: construct samples of temporary, permanent and seam stitches.

Instructional Resources: pieces of materials thread and needles.




7-

Sewing processes (continued)

  1. Practical (sewing of simple household articles e.g. apron, pillow cases, bed sheets, dresses, etc

  1. Album of basic processes.

Students : Make an album of the samples and simple household articles .

Instructional Resources: thread and needles.



8-

Renovation and repairs of family clothing and household linen

  1. Darning an article .

  2. Patching an article.

  3. Repair of zippers, button holes, elastic, household articles.

  1. Explains different methods used to repair and renovate some clothes and household articles.

Students : Listen and watch attentively.

9-

Renovation and repairs of family clothing and household linen
Contents

  1. Patching an article and repair of zippers, buttonholes, elastic, household articles (continued).

  2. Practical on how to repair and renovate some clothes and household articles e.g. zips, buttons and button holes, patch and darn some articles.

  1. Demonstrate how to repair and renovate some articles e.g. zips, buttons and buttonholes, patch and darn some articles and also supervises students practices.

Students: Students practice how to fix buttons, repair zips and replace elastics, darn and patch household articles and clothes.

Instructional Resources: fabric with cuts (woven), cloth with spoilt zippers etc.



10-

Simple home maintenance and repairs

  1. Simple home maintenance and repairs.

  2. Types e.g. blocked gutters and sinks/ wash hand basins, replacing electric bulbs, socket.

  3. Importance.

  4. Performance.

  1. Discusses on simple home maintenance and repair and also carry out the repairs

Students: Participate in the discussion.

Instructional Resources: Pictures, toolbox, other objects.




11-

Simple home maintenance

  1. Types of maintenance e.g. wash hand basins, replacing electric bulbs.

  2. Importance of home maintenance (continued).

  1. Discuss on simple home maintenance and repairs.

Students:

Listen attentively.

Instructional Resources: Pictures, toolbox, other objects.


12-

Home repair and maintenance

  1. Importance of home repair and maintenance.

  1. Discuss on importance of home repair and maintenance.

Students :

Listen attentively and ask questions.

Instructional Resources: Toolbox, other objects.


13-

Revision and Examination.

Revision and Examination.

FOOD AND NUTRITION

SS 1 FIRST TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

1

Introduction to foods and Nutrition

  • Definition of Nutrition

  • Importance of human nutrition e.g. maintenance good health

  • Factors affecting foods and Nutrition e.g. availability of foods; income, food in season, ignorance, storage/preservation facilities etc

  • Advantages and Disadvantages of preservation

Teacher :

- Leads the discussion on the definition of Nutrition, it’s importance and factors affecting food Nutrition

- Write out the storage facilities available

- Practical work on preservation



Students :

- Participate in the discussion

- Write down the chalk/white board summary in their note books

- Submit notes for necessary correction.



Instructional Materials:

- Pictures on flipchart of well nourished individuals and families

- Pictures on flipcharts of malnourished individuals and families


2

Careers in Foods and Nutrition

  • List the careers of study in foods and nutrition e.g. Teaching

  • Dietetics

  • Hotel and catering management

  • Community Nutrition etc

  • Relationship between foods and Nutrition and other subjects e.g. Agriculture, Biology, Chemistry etc

Teacher :

- Leads the discussion on the career of study in foods and Nutrition.

- Draws a chart on the careers associated with foods and Nutrition

- Makes a list of subjects related to foods and Nutrition



Students :

- Draw the chart on foods and Nutrition careers

- Express desirable interest on any of the careers

Instructional Materials:

- Charts on careers on Foods and Nutrition

- Gender sensitive photograph on foods and Nutrition related careers e.g. chef etc




3

Careers in Foods and Nutrition

Teacher :

- Plan an excursion to a standard restaurant

- Practice work on hygiene

- Make a list of restaurant equipment



Students :

- Write an application for job based on chosen career


Instructional Materials:

- Charts on restaurant personnel and equipment



4

Basic Food Nutrient

  • Definition of food

  • Classes of food nutrients

  • Foods in the locality ( local food/staff)

Teacher :

- Discussion on food in the locality, classes of foods

- List some local food items

Students :

- Make a chart showing various food items in the locality



Instructional Materials:

- Samples of various food stuffs



5

Basic Food Nutrients :

  • Classification of food

  • Sources of food

  • Functions of food

Teacher :

- Using a food table, give the classes, sources and functions of foods



Students :

- Arrange the foodstuffs according to their nutrients (Food groups)



Instructional Materials:

- Charts showing class, source and functions of food



6

Various Food Nutrients e.g. Carbohydrate

  • Types and chemical structure

  • Functions, sources

  • Digestion and absorption

  • Metabolism and dietary deficiency

Teacher :

- Display foods containing carbohydrate and explains the digestion of carbohydrates

- Discuss the deficiency of fats and oil

Students :

- Identify the food stuffs on display

- Arrange the food stuffs according to their nutrients

- Participate in the discussion



Instructional Materials :

- A chart showing various food items

- A chart showing foodstuffs, nutrients and their functions


7

Fats and Oil (Lipids)

  • Types and sources

  • Functions

  • Digestion and absorption

  • Metabolism and dietary deficiency

8

Protein

  • Types and sources

  • Functions

  • Digestion and absorption

  • Metabolism and dietary deficiency


Discuss the dietary deficiency of protein

9

Scientific Study of Foods

  • Measurements, units and accuracy (use of scale, cups, tins, bottles and measuring spoons)

  • Practical on the use of measuring equipment





10

Scientific study of foods:

  • Measurements, units and accuracy( use of scale, cups, tins, bottles and measuring spoons)

  • Practical on the use of measuring equipment

Teacher :

- Demonstrates weighing some food stuffs

- Stress the importance of accurate measurement in weighing food stuffs

Students :

- Practice weighing foodstuffs

- Record the weight of the measured foodstuffs

Instructional Materials :

- Various foodstuffs

- Weighing scale, graduated measuring cups, milk tins, bottles, spoons etc


11

Scientific –Study of Foods

  • Action of heat on various food nutrients

  • Test for food nutrients

  • Protein

  • Carbohydrates

  • Fats and oil

Teacher :

- Demonstrate the test for ; protein , carbohydrate etc



Students :

- Observe the demonstrations and record their observations



Instructional Materials :

- Raw samples of various food stuff.



12-13

Revision and Examination

Revision and Examination

FOOD AND NUTRITION

SS 1 SECOND TERM

WEEK

TOPIC/CONTENT

ACTIVITIES

1

Digestive System

  • Meaning of digestion

  • Definition of absorption and metabolic terms e.g. Enzymes, absorption etc

  • Digestion and absorption of nutrient ( carbohydrates, protein etc) in the mouth and stomach

Teacher :

- Defines “Digestion, absorption and metabolic terms.

- Discussion on the digestive processes in the mouth, esophagus, stomach

Students :

- Participate in the discussion

- Copy the digestive process summary on the chart

Instructional Materials :

A chart showing a summary of digestive process



2

Digestive system

  • Functions of enzymes e.g. ptyalin, amylase, hypsin etc

  • The role of water in digestion and absorption.

Teacher :

- Discussion on the functions of the enzymes and the importance of water in the digestive process

Students :

- Write down the chalk/white board summary in their note books



Instructional Materials:

A chart showing a summary of digestive process



3

Reproductive Health

  • Definition of reproductive health

  • Identification of male and female organs

  • Functions of the parts




Teacher :

- Discussion on reproductive health , explanation on male and female organs



Students :

- Participate in the discussion



Instructional Materials:

Chart showing male and female reproductive organs



4

Reproductive Health Cont.

  • The relationship between nutrition and reproductive health

  • Dietary deficiency diseases, e.g. kwashiorkor, obesity, marasmus etc

Teacher :

- Discussion on the relationship between nutrition and reproductive health



Students :

- Point at the parts on the chart



Instructional Materials:

- Chart showing food that enhances reproductive health



5

Reproductive Health Cont.

Teacher :

- Discussion on the dietary deficiency diseases, including signs, symptoms and causes/cure.



Students :

- Describe the pictures on display



Instructional Materials:

- Pictures of obese persons, kwashiorkor children



6

Kitchen Plans Equipment and Tools

  • Kitchen plans – Types of kitchen (Modern and Traditional)

  • Selection, uses and care of kitchen equipment.

  • Factors to consider in choosing kitchen equipment e.g. Affordability, need for equipment

Teacher :

- Explains different types of kitchen.

- Discusses the election, uses and care of kitchen equipment and fools

- List factors to consider when purchasing kitchen equipment



Students :

- Participate in the discussion on kitchen plans



Instructional Materials:

- Charts showing kitchen layouts



7

Kitchen Plans Equipment and Tools

  • Use of different cleaning agent and abrasives(Commercial and local) e.g. Vim, eggshell, fine sand, paw-paw leaves, etc

  • Practical on local Cleaning Agents.

Teacher :

- Demonstration of the cleaning of the kitchen equipment using local/commercial cleaning agents



Students :

- Practice cleaning some kitchen equipment



Instructional Materials:

- Display of abrasive local and commercial



8

Kitchen Safety and Hygiene

  • Methods of handling kitchen equipment properly

  • Reasons for maintaining safety in the kitchen.

  • Kitchen waste and disposal measures

Teacher :

- Labels the kitchen equipment and tools on display

- Highlights the importance of kitchen hygiene

Students :

- Identify the kitchen equipment on display



Instructional Materials:

- Display of kitchen equipment and tools.



9

Kitchen Safety and Hygiene Cont.

  • Kitchen pests

  • Preventive measures e.g. fumigation

  • Netting of doors and windows- regular cleaning.

  • Rules for personal hygiene.

Teacher :

- Practical work on cleaning of the kitchen



Students :

- Observe the demonstration on cleaning of the kitchen



Instructional Materials:

- Chart showing kitchen fumigants and cleaning equipment




10

Kitchen Safety and Hygiene

  • Content and use of First -Aid box

- Simple first aid treatment e.g. cuts, burns and scalds etc

Teacher :

- Demonstrates the treatment of a minor cut or burn using some items from the First –Aid box



Students :

- Role-play a fall with a cut on student leg and administer treatment from a First-Aid box.



Instructional Materials:

- First- Aid box



11

Revision

Revision

12

Examination

Examination
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